Raspberry juice microcapsule fermentation dairy product and method for producing same

A technology of fermented dairy products and microcapsules, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as difficult consumer recognition, long heating time, flavor deterioration, etc., to achieve improved light and temperature stability, texture Smooth and delicate, harmonious flavor effect

Active Publication Date: 2012-10-03
ZHEJIANG QIANCAOSU BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the special flavor of raspberry itself, the processing time of raspberry is too long and the temperature is too high in the process of traditional technology...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A raspberry juice microencapsulated fermented milk product is prepared from the following raw materials according to their weight ratio:

[0038] Black raspberries: 15

[0039] Sodium alginate: 40

[0040] Fresh milk: 450

[0041] Sucrose: 20

[0042] Chymosin: 0.018

[0043] CaCl 2 : 0.05

[0044] The above raw materials are made according to the following steps:

[0045] Select fresh raspberry fruit for selection and rinsing, drain and squeeze the juice in a juicer; mix sodium alginate with appropriate amount of distilled water, heat to 50°C-60°C and stir continuously with a glass rod to fully dissolve the sodium alginate ; Dissolve CaCl with 1% aqueous acetic acid 2 With chitosan, formulated as 2% CaCl 2 Mixed solution with 1.28% chitosan; cool the completely dissolved sodium alginate to room temperature, add an appropriate amount of raspberry juice, stir well, and drop the mixture of sodium alginate and juice with a syringe at a constant speed of 120 drops p...

Embodiment 2

[0049] A raspberry juice microencapsulated fermented milk product is prepared from the following raw materials according to their weight ratio:

[0050] Red raspberries: 18

[0051] Sodium alginate: 45

[0052] Fresh milk: 500

[0053] Sucrose: 20

[0054] Rennet: 0.02

[0055] CaCl 2 : 0.1.

[0056] The above raw materials are made according to the following steps:

[0057]Select fresh raspberry fruit for selection and rinsing, drain and squeeze the juice in a juicer; mix sodium alginate with appropriate amount of distilled water, heat to 50°C-60°C and stir continuously with a glass rod to fully dissolve the sodium alginate ; Dissolve CaCl with 1% aqueous acetic acid 2 With chitosan, formulated as 2% CaCl 2 Mixed solution with 1.28% chitosan; cool the completely dissolved sodium alginate to room temperature, add an appropriate amount of raspberry juice, stir well, and drop the mixture of sodium alginate and juice with a syringe at a constant speed of 120 drops per min...

Embodiment 3

[0061] A raspberry juice microencapsulated fermented milk product is prepared from the following raw materials according to their weight ratio:

[0062] Black Raspberry: 20

[0063] Sodium alginate: 50

[0064] Fresh milk: 550

[0065] Sucrose: 25

[0066] Rennet: 0.022

[0067] CaCl 2 : 0.15

[0068] The above raw materials are made according to the following steps:

[0069] Select fresh raspberry fruit for selection and rinsing, drain and squeeze the juice in a juicer; mix sodium alginate with appropriate amount of distilled water, heat to 50°C-60°C and stir continuously with a glass rod to fully dissolve the sodium alginate ; Dissolve CaCl with 1% aqueous acetic acid 2 With chitosan, formulated as 2% CaCl 2 Mixed solution with 1.28% chitosan; cool the completely dissolved sodium alginate to room temperature, add an appropriate amount of raspberry juice, stir well, and drop the mixture of sodium alginate and juice with a syringe at a constant speed of 120 drops per m...

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PUM

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Abstract

The invention discloses a raspberry juice microcapsule fermentation dairy product which is produced from the following raw materials by weight percent: 15-20 of raspberry, 40-50 of sodium alginate, 450-550 of fresh milk, 20-25 of cane sugar, 0.018-0.022 of chymosin and 0.05-0.15 of CaCl2. The product is produced according to the following steps of: A, production of raspberry juice; B, preparationof a sodium alginate solution; C, preparation of coagulating bath; D, granulation; E, solidification and drying; F, raw milk processing; G, sterilization; F, inoculation and fermentation; H, coagulumcutting; I, whey separation; J, stirring and mixing; and K, packing. According to the product, the nutrient and health-care functions of the raspberry and the fresh milk can be effectively combined and integrated into a whole, moreover, a microcapsule technology is adopted to embed the raspberry juice, the juice microcapsule with the controlled-release characteristic is produced, the discomfort mouthfeel can be eliminated, the sensitive functional composition of the product is protected, and the raspberry health-care effect is improved.

Description

technical field [0001] The invention relates to a special fermented dairy product and a preparation process thereof, in particular to a fermented dairy product and a method for preparing, processing and fermenting raspberry juice microcapsules. [0002] Background technique [0003] Raspberry ( Rubus idaeus L. ), also known as raspberry, tray, marling fruit, raspberry, etc., is a plant of the genus Rubus in the family Rosaceae, a perennial deciduous semi-shrub. Raspberries are rich in SOD, vitamin C, vitamin E, anthocyanins, ellagic acid and other special functional ingredients. Food and Agriculture Organization of the United Nations listed as "natural green food" and "healthy food". However, due to the high acid content of raspberry, the fresh flavor is not good, and its skin is extremely thin, the tissue is delicate, the structure is fragile and the respiration rate is high, resulting in post-harvest storage resistance, so it is very important to find a suitable process...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 胡萍屈小媛
Owner ZHEJIANG QIANCAOSU BIOTECH CO LTD
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