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Solidified heat-treated flavored fermented milk

A fermented milk and coagulation-type technology, applied in dairy products, applications, milk preparations, etc., can solve problems such as product organization status, unbalanced sour-sweet ratio, unsound terminal cold chain construction, loss of commercial value, etc., to expand sales The effect of radius, soft sourness, and normal tissue state

Inactive Publication Date: 2014-05-07
KUNMING XUELAN MILK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fermented milk products need to be refrigerated and have a short shelf life. The disadvantages of ordinary fermented milk are that firstly, they cannot be popularized in the second and third-tier markets where the terminal cold chain construction is not perfect; intestinal irritation
If the fermented milk is placed at room temperature, whey will precipitate during the shelf life, the acidity will increase, and the pH value will continue to decrease, which will make the product's organizational state and sweet-sour ratio unbalanced, unacceptable in taste, and lose commercial value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing solidified heat-treated flavored fermented milk, which is made of the following raw materials in parts by weight: 50 kg of white granulated sugar, 10 kg of whey protein powder, compounded with modified starch, pectin, and agar, and the compounding ratio is 5:1: 15kg of 1~5:2:2 stabilizer, 0.03~0.06kg of bacteria, 0.1~0.3kg of essence and 924~925kg of antibiotic-free raw milk, the steps are as follows:

[0028] (1) Inspection of raw milk entering the factory;

[0029] (2) Milk cleaning, cooling and storage;

[0030] (3) 278kg of raw milk is heated to 40-55℃, add all 10kg of whey protein powder, stir for 15-20 minutes, and hydrate for 30-60 minutes to obtain a hydrocolloid solution;

[0031] (4) Heat up the obtained hydrocolloid solution to 70°C-75°C, dissolve all 50kg of white sugar and all 15kg of stabilizer mixture, stir at high speed for 15-20 minutes, and cool to 10-20°C;

[0032] (5) Add the solution prepared in (4) to the remaining 647kg of...

Embodiment 2

[0041] A method for preparing solidified heat-treated flavored fermented milk, which is made of the following raw materials in parts by weight: 100 kg of white granulated sugar, 15 kg of whey protein powder, compounded with modified starch, pectin, and agar, and the compounding ratio is 5:2: 2. Add 21kg of stabilizer, 0.06-0.1kg of bacteria, 0.6-1kg of essence and non-antibiotic milk to 1000kg. The steps are as follows:

[0042] (1) Inspection of raw milk entering the factory;

[0043] (2) Milk cleaning, cooling and storage;

[0044] (3) 691kg of raw milk was heated to 40°C-55°C, added all the whey protein powder, stirred for 15-20 minutes, and hydrated for 30-60 minutes to obtain a hydrocolloid solution;

[0045] (4) Heat up the obtained hydrocolloid solution to 70°C-75°C, dissolve all the mixture of white sugar and all stabilizers, stir at high speed for 15-20 minutes, and cool to 10-20°C;

[0046] (5) Add the solution prepared in (4) to the remaining about 173kg of raw mi...

Embodiment 3

[0053]A method for preparing solidified heat-treated flavored fermented milk, which is made of the following raw materials in parts by weight: 80 kg of white granulated sugar, 13 kg of whey protein powder, compounded with modified starch, pectin, and agar, and the compounding ratio is 5:1: 17kg of stabilizer, 0.06-0.08kg of bacteria, 0.3-0.6kg of essence and 889-890kg of antibiotic-free raw milk, the steps are as follows:

[0054] (1) Inspection of raw milk entering the factory;

[0055] (2) Milk cleaning, cooling and storage;

[0056] (3) Heat 445kg of raw milk to 40°C-55°C, add all 13kg of whey protein powder, stir for 15-20 minutes, and hydrate for 30-60 minutes to obtain a hydrocolloid solution;

[0057] (4) Heat up the obtained hydrocolloid solution to 70°C-75°C, dissolve all 80kg of white sugar and all 13kg of stabilizer mixture, stir at high speed for 15-20 minutes, and cool to 10-20°C;

[0058] (5) Add the solution prepared in (4) to the remaining about 445kg of raw ...

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PUM

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Abstract

The invention discloses a preparation method for solidified heat-treated flavored fermented milk. Based on the total amount of 1,000 parts, the solidified heat-treated flavored fermented milk is prepared from the following raw materials in parts by weight: 50 to 100 parts of white granulated sugar, 10 to 15 parts of whey protein powder, 15 to 21 parts of a stabilizer, 0.03 to 0.1 part of strain, 0.1 to 1 part of essence and the balance being non-antibiotic milk. When the product is placed at normal temperature, a normal structural state, no precipitated whey, normal taste and smell, basically unchanged acidity and pH value, normal sweetness-to-sourness ratio and normal mouth-feel within the shelf life are ensured, so that the product can be stored, sold and drunk at normal temperature, can be prepared by utilizing conventional process conditions without additional equipment input, and has high commercial value.

Description

technical field [0001] The invention relates to the production of a dairy product, in particular to a solidified heat-treated flavored fermented milk. Background technique [0002] Milk and dairy products are the closest to perfect food for human beings, especially the best source of calcium. Fermented dairy products Fermented raw milk is more conducive to the absorption of protein and calcium. However, fermented milk products need to be refrigerated and have a short shelf life. The disadvantages of ordinary fermented milk are that firstly, they cannot be popularized in the second and third-tier markets where the terminal cold chain construction is not perfect; Irritating to intestinal tract causing discomfort. If the fermented milk is placed at room temperature, whey will precipitate out during the shelf life, the acidity will increase, and the pH value will continue to decrease, which will make the product's organizational state and sweet-sour ratio unbalanced, unaccepta...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 高航李中柱杨洋刘海燕李启明朱雅丽岳春生席刚
Owner KUNMING XUELAN MILK
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