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Freezing-resisting liquid milk product and preparation method thereof

A dairy and liquid technology, applied in the field of freeze-resistant liquid dairy products and their preparation, dairy products and their preparation, can solve the problems of consumer acceptance, water separation, precipitation, etc., to avoid viscosity drop, reduce energy consumption, cost saving effect

Inactive Publication Date: 2015-01-07
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, milk should not be stored frozen. Similarly, other liquid milk products on the market will have quality problems such as precipitation and water separation after freezing and thawing, which cannot be accepted by consumers.

Method used

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  • Freezing-resisting liquid milk product and preparation method thereof
  • Freezing-resisting liquid milk product and preparation method thereof
  • Freezing-resisting liquid milk product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] This embodiment provides a kind of freeze-resistant milk drink, which comprises:

[0044]

[0045] Raw material standards: milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%;

[0046] White sugar, trehalose, xanthan gum, hydroxypropyl distarch phosphate, purified water: meet national standards; other raw materials meet relevant quality standards.

[0047] The present embodiment also provides a method for preparing the above-mentioned freeze-resistant milk drink, comprising the following steps:

[0048] Step 1: Dry mix trehalose and xanthan gum evenly, and fully dissolve them in water at 25°C to obtain a mixed colloid;

[0049] Step 2: Fully dissolve the remaining stabilizers in water at 65°C to obtain a colloid;

[0050] Step 3: Mix the mixed colloid, colloid and milk, put it into the batching tank, stir quickly, add an appropriate amount of water, add food flavor, mix evenly, get the base material, and store it temporarily;

[0051] Step 4: Homogenize ...

Embodiment 2

[0056] The present embodiment provides a kind of freeze-resistant lactic acid bacteria beverage, and it comprises in one ton of product:

[0057]

[0058] Raw material standards: milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%;

[0059] White sugar, trehalose, xanthan gum, hydroxypropyl distarch phosphate, purified water, lactic acid, citric acid: meet national standards; other raw materials meet relevant quality standards.

[0060] Present embodiment also provides the preparation method of above-mentioned freeze-resistant lactic acid bacteria beverage, comprises the following steps:

[0061] Step 1: Dry mix trehalose and xanthan gum evenly, and fully dissolve them in water at 30°C to obtain a mixed colloid;

[0062] Step 2: Fully dissolve the remaining stabilizers in water at 75°C to obtain a colloid;

[0063] Step 3: Mix the mixed colloid, colloid and yoghurt, dissolve lactic acid and citric acid in 50 times the ingredients water, spray and add acid as nee...

Embodiment 3

[0069] This embodiment provides a kind of freeze-resistant modulated milk, which includes:

[0070]

[0071] Raw material standards: white granulated sugar, trehalose, xanthan gum, hydroxypropyl distarch phosphate, purified water: in line with national standards; the rest of the raw materials meet the requirements of relevant quality standards.

[0072] This embodiment also provides a method for preparing the above-mentioned freeze-resistant modulated milk, comprising the following steps:

[0073] Step 1: Dry mix trehalose and xanthan gum evenly, and fully dissolve them in water at 35°C to obtain a mixed colloid;

[0074] Step 2: Fully dissolve the remaining stabilizers in 70°C water to obtain colloids;

[0075] Step 3: Mix the mixed colloid, colloid and milk, put it into the batching tank, stir quickly, add an appropriate amount of water, add food flavor, mix evenly, get the base material, and store it temporarily;

[0076] Step 4: Homogenize the base material, the homog...

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Abstract

The invention provides a freezing-resisting liquid milk product and a preparation method thereof. The freezing-resisting liquid milk product comprises 30-98.7 parts of milk, 0.21-2.1 parts of a stabilizing agent and 1-10 parts of trehalose, and the sum of the components is 100 parts, wherein the stabilizing agent comprises a thickening agent which comprises 0.01-0.06 part of xanthan gum and 0.2-2 parts of hydroxypropyl distarch phosphate. The invention further provides the preparation method of the freezing-resisting liquid milk product. The freezing-resisting liquid milk product prepared with the freezing-resisting liquid milk product preparation method can keep good structural state after unfrozen and can be eaten when frozen and unfrozen.

Description

technical field [0001] The invention relates to a milk product and a preparation method thereof, in particular to a freeze-resistant liquid milk product and a preparation method thereof, belonging to the technical field of dairy products. Background technique [0002] Milk is rich in nutrition, easy to digest and absorb, high in quality and low in price, and convenient to eat. It is the closest to perfect food. It is called "white blood" and is one of the most ideal natural foods. Milk contains a lot of protein, mainly casein, albumin, globulin, milk protein, etc. It contains more than 20 kinds of amino acids, including 8 kinds of amino acids necessary for human body, and milk protein is a complete protein with a digestibility as high as 98%. %. [0003] However, milk should not be frozen, mainly because milk contains three different types of water, namely free water, bound water and crystal water. Among them, free water has the most content, it will not combine with other...

Claims

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Application Information

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IPC IPC(8): A23C9/154A23C9/152
Inventor 刘华
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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