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Brown kefir yogurt, milk-containing beverage and preparation method thereof

A technology of kefir yogurt and kefir containing milk, applied in dairy products, milk preparations, applications, etc., to achieve excellent taste and flavor, fine and uniform texture, and increase uniqueness.

Inactive Publication Date: 2014-12-10
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 brown milk-containing beverage with kefir fermented milk flavor and its Preparation

Method used

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  • Brown kefir yogurt, milk-containing beverage and preparation method thereof
  • Brown kefir yogurt, milk-containing beverage and preparation method thereof
  • Brown kefir yogurt, milk-containing beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1. Formula (see Table 1, 2)

[0039] Table 1. The raw materials, addition amount and source of brown kefir yogurt (calculated based on 1 ton of product)

[0040]

[0041] Note: Kefir starter "AiBi" LcLSY40.01A is composed of Kefir yeast, Streptococcus thermophilus and Lactobacillus bulgaricus.

[0042] Table 2. Raw materials, addition amount and source of brown kefir milk-containing beverage (calculated based on 1 ton of product)

[0043]

[0044]

[0045] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0046] 2. The preparation process of brown kefir yogurt

[0047] (1) Maillard reaction:

[0048] Mass ratio (based on 1000 parts by mass): skimmed milk powder: glucose: purified water=80 parts: 50 parts: 869.9 parts.

[0049] Heat the purified water to 60°C, then add skimmed milk powder and the amount of glucose, and hydrate under 60r / min stirring. After dissolving for 25 minutes, heat the hydrated base to 95°C for Maillard...

Embodiment 2

[0058] 1. Formula (see Table 3, 4)

[0059] Table 3. The raw materials, addition amount and source of brown kefir yogurt (calculated based on 1 ton of product)

[0060]

[0061] Note: Kefir starter "AiBi" LcLSY 40.11D is composed of kefir yeast, Lactococcus lactis subsp. lactis, and Streptococcus thermophilus.

[0062] Table 4. Raw materials, addition amount and sources of brown kefir milk-containing beverages (calculated based on 1 ton of product)

[0063]

[0064] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0065] 2. The preparation process of brown kefir yogurt

[0066] (1) Maillard reaction:

[0067] Mass ratio (based on 1000 parts by mass): skimmed milk powder: fructose syrup: purified water = 180 parts: 100 parts: 719.8 parts.

[0068] Heat the purified water to 50°C, then add skimmed milk powder and the proportioned fructose syrup, and hydrate under 40r / min stirring. After dissolving for 45 minutes, heat the hydrated b...

Embodiment 3

[0077] 1. Formula (see Table 5, 6)

[0078] Table 5. The raw materials, addition amount and source of brown kefir yogurt (calculated based on 1 ton of product)

[0079]

[0080] Note: Kefir starter "AiBi" LcLSY40.11K is composed of Kefir yeast, Streptococcus thermophilus, and Lactococcus lactis subsp. lactis.

[0081] Table 6. Raw materials, added amount and source of brown kefir milk-containing beverages (calculated based on 1 ton of product)

[0082] Raw materials

Adding amount (Kg)

Raw material standards and sources

Brown yogurt

450

self made

White sugar

45

Beijing Sugar Co., Ltd.

Acesulfame

0.1

Shanghai Jiecong Trading Co., Ltd.

aspartame

0.2

Tianjin Qinlihe Chemical Co., Ltd.

Soy polysaccharide

6

Beijing Zhongbai Chuangye Chemical Products Co., Ltd.

Citric acid

1.2

Beijing Zhongbai Chuangye Chemical Products Co., Ltd.

Lactic acid

1.4

Qiao Fu Food Industry Co., Ltd.

Purified water

496.1

self made

[0083] Note: The performance indicators of each r...

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Abstract

The invention discloses a brown kefir yogurt, a milk-containing beverage and a preparation method thereof. Raw materials of the milk-containing beverage include 18-50% of the brown kefir yogurt, 0.4-0.8% of a stabilizer, 0.015-8% of a sweetening agent, 0-0.3% of an acidity regulator and 37.5-79% of water. The milk-containing beverage is prepared through the following preparation method including steps of: (1) dissolving the sweetening agent and the stabilizer in water, performing sterilization at 90-95 DEG C for 5-10 min and performing a cooling process to 5-20 DEG C for obtaining a sweet water basic material; and (2) uniformly mixing the brown kefir yogurt and the sweet water basic material with addition of the acidity regulator or not to enable a pH value to reach 3.5-4.1; performing homogenization, cooling the mixed solution to 5-15 DEG C, and performing a sterile filling process. The milk-containing beverage with the brown kefir yogurt has a flavor of kefir, is free of fat, is refreshing in mouthfeel, having a unique mouth-stimulating feel, contains probiotics, is 1-1.5% in content of proteins and is 3.5-4.1 in pH value.

Description

Technical field [0001] The invention belongs to the field of milk-containing beverages, and particularly relates to a brown kefir yogurt, a milk-containing beverage and a preparation method thereof. Background technique [0002] The production of kefir strains can be traced back to around 1300 AD. A herder in the Caucasus mountains put the squeezed goat milk into a goat’s stomach bag for storage, and carried the goat’s stomach bag to move around. The stomach bag was constantly shaking and in the sun. It was warmed in the sun (the place was very cold), but the goat milk had already begun to ferment and deteriorate. The shepherd was frugal and did not want to discard it. When drinking it, he found that the goat milk had been transformed into kefir yogurt with better flavor. Due to the long-term consumption of kefir yogurt, Caucasus villagers have become physically strong and rarely get diseases. Villagers in their nineties can still carry heavy loads up the mountain and their avera...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/152
Inventor 梅芳乔成亚龚广予刘振民李海燕孙卓
Owner BRIGHT DAIRY & FOOD
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