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Dessert type flavored fermented milk and preparation method thereof

A dessert type, fermented milk technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as increased sourness, difficulty in satisfying consumers' health and sensory enjoyment, and single taste

Active Publication Date: 2013-06-05
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a kind of dessert in order to overcome the defects that the taste of the products in the current flavored fermented milk market is single, it is difficult to meet consumers’ dual demands for health and sensory enjoyment, and the sour feeling increases significantly during the shelf life. Flavor fermented milk and preparation method thereof

Method used

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  • Dessert type flavored fermented milk and preparation method thereof
  • Dessert type flavored fermented milk and preparation method thereof
  • Dessert type flavored fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1, a kind of toffee flavor fermented milk and preparation method thereof

[0043] 1. Raw material formula:

[0044] Whole milk raw milk 84.996%, caramel syrup 9.0%, white sugar 5.0%, modified starch 0.6%, gelatin 0.3%, pectin 0.1%, lactic acid bacteria starter (including Lactococcus lactis subsp. and Lactococcus lactis diacetyl subspecies, purchased from Danisco (China) Co., Ltd., model: CHOOZIT TM MM 100) 0.004%.

[0045] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0046] Two, produce the product of the present embodiment according to following process method:

[0047] 1. Process flow:

[0048] Acceptance of raw milk→standardization of raw milk→Maillard reaction→ingredients→homogenization→sterilization→cooling→inoculation, fermentation→inverting and cooling→filling and sealing→refrigeration and post-cooking

[0049] The specific process can be found in the appendix figure 1 . ...

Embodiment 2

[0064] Embodiment 2, a kind of toffee flavor fermented milk and preparation method thereof

[0065] 1. Raw material formula:

[0066] Whole milk raw milk 85.9949075%, caramel syrup 10.0%, white granulated sugar 2.0%, modified starch 0.6%, gelatin 0.3%, pectin 0.1%, inulin 1.0%, lactic acid bacteria starter (including Lactobacillus bulgaricus and Streptococcus thermophilus Cocci, purchased from Danisco (China) Co., Ltd., model: YO-MIX465) 0.005%, vitamin A 0.00009%, vitamin D 0.0000025%.

[0067] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0068]Two, produce the product of the present embodiment according to following process method:

[0069] 1. Process flow:

[0070] Acceptance of raw milk→standardization of raw milk→Maillard reaction→ingredients→homogenization→sterilization→cooling→inoculation, fermentation→inverting and cooling→filling and sealing→refrigeration and post-cooking

[0071] 2. Proce...

Embodiment 3

[0085] Embodiment 3, a kind of toffee flavor fermented milk and preparation method thereof

[0086] 1. Raw material formula:

[0087] Low-fat raw milk 80.098%, caramel syrup 9.0%, white sugar 4.0%, hazelnut chestnut jam 5%, modified starch 0.7%, gelatin 0.4%, inulin 0.8%, lactic acid bacteria starter (including Lactococcus lactis lactic acid subspecies , Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. diacetyl were purchased from Danisco (China) Co., Ltd., model: CHOOZIT TM MM 100) 0.002%.

[0088] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0089] Two, produce the product of the present embodiment according to following process method:

[0090] 1. Process flow:

[0091] Acceptance of raw milk→standardization of raw milk→Maillard reaction→ingredients→homogenization→sterilization→cooling→inoculation, fermentation→inverting and cooling→filling and sealing→refrigeration and post-cook...

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Abstract

The invention discloses a preparation method of dessert type flavored fermented milk. The method comprises the following steps: a maillard reaction is carried out on raw milk; the temperature of the milk obtained in the last step is lowered to 40 DEG C to 45 DEG C, and the milk is evenly mixed with caramel syrup and auxiliary materials; after the milk obtained in the last step is homogenized, pasteurization is carried out; leavening agent is added to the milk obtained in the last step to carry out fermentation; and a pot is turned over to cool. The dosage of the raw milk is 80% to 95%, the dosage of the caramel syrup is 1% to 16%, the dosage of sweet taste materials is 2% to 5%, the dosage of thickener is 0.3% to 2%, and the dosage of the leavening agent is 0.002% to 0.01%. The invention further discloses the dessert type flavored fermented milk prepared through the mentioned method. The dessert type flavored fermented milk is good in taste in a quality guarantee period, and is good in characteristic taste and a sour feeling is obviously lower than that of normal flavored fermented milk products in a shelf life, and product market potential is huge.

Description

technical field [0001] The invention belongs to the field of fermented milk product processing, and in particular relates to a dessert type flavored fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk is made of more than 80% raw cow (sheep) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value is lowered. Food additives, nutritional enhancers, fruits and vegetables, Products made from grains etc. With the continuous improvement of living standards, people's awareness of healthy diet is gradually strengthened. Flavored fermented milk is rich in high-quality protein and active probiotics, which can improve body functions and effectively regulate intestinal flora, so it is very popular among consumers. favor. [0003] At present, the products on the flavored fermented milk market mainly include flavored fermented milk, fruit and vegetable type fermented milk, and grain-typ...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 王豪孙克杰苏米亚徐致远周杰沈玲廖文艳韩梅应杰
Owner BRIGHT DAIRY & FOOD
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