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

Active Publication Date: 2014-03-12
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the preparation of brown milk drinks, low-sugar brown milk drinks are often prepared by using sweeteners instead of all or part of the white sugar, but reducing the amount of white sugar in brown milk drinks will affect the stability of Maillard reactants , which ultimately leads to a decrease in product stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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PUM

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Abstract

The invention provides a brown milk drink. The raw materials mainly comprise 20-60g of white granulated sugar, 0.1-10g of sweeteners, 2-30g of glucose, 30-130g of skim milk powder and water. The production method comprises steps: glucose and skim milk powder are mixed, water is added to a constant volume of 1000mL, and mixed materials are obtained. 0.02-0.08g of lactic acid bacteria are added into 1000g of mixed materials for fermentation. The brown milk drink has low sugar content and good taste, and can maintain good stability without addition of stabilizing agents. The invention also provides a production method for the brown milk drink. The produced brown milk drink has good taste and strong stability after a maillard reaction.

Description

technical field [0001] The invention relates to a brown milk drink, in particular to a brown milk drink and a production method thereof. Background technique [0002] Milk beverages can be made from fresh milk or other dairy products as the main raw material, adding sugar, stabilizers and other components, and fermenting them with lactic acid bacteria. The raw materials of milk beverages appearing on the market can also include yogurt or milk powder, stabilizers, acidity regulators, salt substances, sweet substances and water. The raw materials of some milk drinks also contain glucose, so that Maillard reaction occurs during the preparation process, and the brown milk drink is finally obtained. In order to meet consumers' demand for low-sugar foods, the sugar content of foods is usually reduced by using sweeteners instead of sugar in foods. At present, in the preparation of brown milk drinks, low-sugar brown milk drinks are often prepared by using sweeteners instead of al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 赵红峰贺亚飞刘爱萍孙健
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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