Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Flavoured fermented milk and preparation method thereof

A fermented milk and flavor technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as single taste, achieve rich nutrition, solve the effect of single taste and low active ingredients

Active Publication Date: 2013-06-12
NEW HOPE DAIRY CO LTD
View PDF2 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although fermented milk provides the nutrients needed by the human body, there is still a problem that the taste is relatively simple

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Flavoured fermented milk and preparation method thereof
  • Flavoured fermented milk and preparation method thereof
  • Flavoured fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A flavored fermented milk and a preparation method thereof, comprising the following steps:

[0032] (1) Heat 800g of standardized antibiotic-free milk to 50°C, add 10g of concentrated whey protein powder with a protein content of 30%, 45g of white sugar, and 10g of rock sugar in proportion. Concentrated pear juice 2g, dilute to 1000g with standardized antibiotic-free milk, and cool to 8°C after distilling;

[0033] (2) Use a high-pressure homogenizer to homogenize and refine the material obtained in step (1) at a pressure of 19 MPa and a temperature of 65°C, then use a tubular sterilization device to sterilize the material at 95°C for 300 seconds;

[0034] (3) Cool the material obtained in step (2) to 43°C, and freeze-dry the bacteria at 100U / ton. The components of the freeze-dried bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus, and dissolve them in aseptic skim milk. The mass percentage concentration is 15%, fermented at a temperature of 43°C, a...

Embodiment 2

[0039] A flavored fermented milk and a preparation method thereof, comprising the following steps:

[0040] (1) Heat 800g of standardized antibiotic-free milk to 45°C, add 10g of concentrated whey protein powder with a protein content of 30%, 45g of white sugar, and 10g of rock sugar in proportion, stir and mix for 30 minutes, then add Baumé to a temperature of 69.8°B Concentrated pear juice 1.5g, dilute to 1000g with standardized antibiotic-free milk, and cool to 6°C after distilling;

[0041] (2) Use a high-pressure homogenizer to homogenize and refine the material obtained in step (1) at a pressure of 19 MPa and a temperature of 65°C, then use a tubular sterilization device to sterilize the material at 95°C for 300 seconds;

[0042] (3) Cool the material obtained in step (2) to 43°C, and freeze-dry the bacteria at 100U / ton. The components of the freeze-dried bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus, and dissolve them in aseptic skim milk. The ma...

Embodiment 3

[0047] A flavored fermented milk and a preparation method thereof, comprising the following steps:

[0048] (1) Heat 800g of standardized antibiotic-free milk to 45°C, add 10g of concentrated whey protein powder with a protein content of 30%, 45g of white sugar, and 10g of rock sugar in proportion. Concentrated pear juice 1.5g, dilute to 1000g with standardized antibiotic-free milk, and cool to 5°C after distilling;

[0049] (2) Use a high-pressure homogenizer to homogenize and refine the material obtained in step (1) with a pressure of 19MPa and a temperature of 65°C, and then use an ultra-high temperature tubular sterilization equipment to sterilize the material at 95°C 300 seconds;

[0050] (3) Cool the material obtained in step (2) to 43°C, and freeze-dry the bacteria at 100U / ton. The components of the freeze-dried bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus, and dissolve them in aseptic skim milk. The mass percentage concentration is 20%, fermen...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a milk product, particularly relates to flavoured fermented milk, and relates to a preparation method of the flavoured fermented milk simultaneously. The flavoured fermented milk disclosed by the invention comprises the following components in percentage by mass: 0.8-1.2% of concentrated whey protein powder, 4-7% of white granulated sugar, 0.5-2% of crystal sugar, 0.1-1% of freeze-dried strain, 0.1-0.8% of concentrated pear juice, and the balance of standardized non-reactive milk. The preparation steps comprise material preparing, homogenizing, sterilizing, inoculating and fermenting, and canning. The flavoured fermented milk obtained by the preparation method disclosed by the invention uses fermented milk as a matrix, and crystal sugar-pear juice is added so that the taste of the flavoured fermented milk is natural, fresh and sweet, so that the flavour of the fermented milk is improved; and simultaneously, compared with the existing crystal sugar-pear beverages, the need of intaking the nutrients of milk products of people is met, and the quantity of suitable groups is correspondingly increased.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to flavored fermented milk and a preparation method thereof. Background technique [0002] With the rapid rise of China's economy and the gradual improvement of living standards, people pay more attention to health and have higher and higher requirements for food nutrition. Fermented milk is made from fresh milk. After pasteurization, probiotics are added to the milk and fermented. It not only retains all the advantages of milk, but also is suitable for human nutrition and health care in terms of nutrients. It is easy to digest and absorb. Ingesting dairy products containing probiotics can prevent constipation, inhibit pathogenic bacteria, activate the human immune system, and regulate the balance of microorganisms in the body. It is favored by people of all ages. Although fermented milk provides the nutrients needed by the human body, it still has a relatively single taste. [0003]...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 朱雅丽刘海燕李启明周佳仇立亚付瑞东
Owner NEW HOPE DAIRY CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com