Brown milk drink and production method thereof
A technology of brown milk beverage and production method, which is applied in the field of brown milk beverage and its production, can solve problems such as product stability decline and influence on the stability of Maillard reactants, and achieve strong product stability, low sugar content, taste good effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
no. 1 example
[0015] Mix 6 grams of glucose and 130 grams of skimmed milk powder, and then dilute to 1000 mL with water. After 120°C high temperature and 50 minutes of long-term sterilization, protein and sugar undergo browning reaction during the sterilization process, and the feed liquid gradually turns brown. Cool to 37° C. to obtain the cooled material, inoculate 0.03 g of Lactobacillus paracasei into every 1000 g of the cooled material and ferment for 110 hours. After adding 60 grams of white sugar and 0.4 grams of steviol glycosides, it is cooled and homogeneously filled to form.
[0016] Comparative Test.
[0017] Mix 6 grams of glucose and 130 grams of skimmed milk powder, and then dilute to 1000 mL with water. After 120°C high temperature and 50 minutes of long-term sterilization, protein and sugar undergo browning reaction during the sterilization process, and the feed liquid gradually turns brown. When cooling to 37°C, inoculate Lactobacillus paracasei and ferment 0.03 g for 1...
no. 2 example
[0022] Mix 15 grams of glucose and 120 grams of skimmed milk powder, then dilute to 1000 mL with water. After 120°C high temperature and 50 minutes of long-term sterilization, protein and sugar undergo browning reaction during the sterilization process, and the feed liquid gradually turns brown. Cool to 37° C. to obtain the cooled material, inoculate 0.03 g of Lactobacillus paracasei into every 1000 g of the cooled material and ferment for 110 hours. Add 55 grams of white granulated sugar, 0.1 grams of steviol glycoside, 0.04 grams of sucralose and 9 grams of xylitol, then cool and homogeneously fill the mixture.
[0023] The comparative test and the product in the second embodiment are centrifuged, and the sedimentation rate obtained is as follows:
[0024] Formula\centrifugation method 3000r / 15min 3000r / 20min Comparative test (sedimentation rate) 0.98% 1.05% Second embodiment (sedimentation rate) 0.94% 0.98%
[0025] The white granulated suga...
no. 3 example
[0027] Mix 15 grams of glucose and 130 grams of skimmed milk powder, and dilute to 1000 mL with water. After a high temperature of 95°C and a long time of 180 minutes of sterilization, the browning reaction of protein and sugar occurs during the sterilization process, and the feed liquid gradually turns brown. Cool to 37° C. to obtain the cooled material, inoculate 0.03 g of Lactobacillus paracasei into every 1000 g of the cooled material and ferment for 110 hours. After adding 50 grams of white granulated sugar, 0.09 grams of sucralose and 8 grams of xylitol, it is cooled and homogeneously filled and molded.
[0028] The comparative test and the product in the third embodiment are centrifuged, and the sedimentation rate obtained is as follows:
[0029] Formula\centrifugation method 3000r / 15min 3000r / 20min Comparative test (sedimentation rate) 1.1% 1.18% The third embodiment (sedimentation rate) 0.9% 0.96%
[0030] The white granulated sugar in...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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