Normal-temperature solid dairy product and preparation method thereof

A technology for dairy products and solids, which is applied to the field of room temperature solid dairy products and their preparation, can solve the problems of poor taste, inconvenience to carry and transport, unstable solid state of products, etc., and achieves the effects of uniform properties and uniform taste.

Active Publication Date: 2015-05-06
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

Most of the common fermented milks currently on the market need to be stored under refrigerated conditions, and the products are in a liquid state or an unstable solid state, which is inconvenient to carry and transport
If the existing yoghurt is directly dried under normal pressure, the solid dairy product obtained will have strong toughness, will not melt for a long time after the entrance, and will have a poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation steps of room temperature solid dairy products:

[0020] 1. Preparation of fermented milk:

[0021] a. Dissolve 350kg of white sugar, 110kg of skimmed milk powder, 17.7kg of stabilizer, 190kg of maltodextrin and 50kg of WPC80 (concentrated whey protein powder with a whey protein content of 80%) in 3000kg of 40°C skimmed milk, and stir for 20 minutes. Obtain mixed material liquid; Wherein, stabilizing agent is made of 0.5kg pectin, 0.5kg sodium carboxymethyl cellulose, 0.7kg guar gum, 1.0kg xanthan gum, 10kg hydroxypropyl distarch phosphate, 1kg phosphoric acid ester Double starch, 1kg sodium starch octenyl succinate, 2kg aluminum starch octenyl succinate and 1kg sodium starch phosphate,

[0022] b. Preheat the mixed material liquid to 60°C and homogenize it under the pressure of 20 MPa to obtain the homogenized material.

[0023] c. Sterilize the homogenized material at 90°C for 10 minutes to obtain the sterilized material,

[0024] d. Cool the steril...

Embodiment 2

[0034] The preparation steps of room temperature solid dairy products:

[0035] 1. Preparation of fermented milk:

[0036] a. Dissolve 200kg white sugar, 150kg skimmed milk powder, 15.6kg stabilizer, 110kg maltodextrin, 60kg WPC34 (concentrated whey protein with a whey protein content of 34%) with 5000kg 40°C skimmed milk and stir for 20 minutes to obtain a mixed Feed liquid; Wherein, stabilizer is by 1.9kg pectin, 1.0kg sodium carboxymethyl cellulose, 0.3kg guar gum, 1.4kg xanthan gum, 2kg hydroxypropyl distarch phosphate, 1kg acetate starch and 8kg aluminum octenyl succinate starch composition,

[0037] b. Preheat the mixed material liquid to 68°C and homogenize it under the pressure of 15 MPa to obtain the homogenized material.

[0038] c. Sterilize the homogenized material at 90°C for 15 minutes to obtain the sterilized material,

[0039] d. Cool the sterilized material to 43°C, sprinkle 120U of direct-injection powder strain (supplier: Chr. Hansen, item number: YF-L903...

Embodiment 3

[0049] The preparation steps of room temperature solid dairy products:

[0050] 1. Preparation of fermented milk:

[0051]a. Dissolve 400kg white sugar, 80kg skimmed milk powder, 8.2kg stabilizer, 130kg maltodextrin, 100kg WPC34 (concentrated whey protein with 34% whey protein content) in 4000kg 40℃ skimmed milk and stir for 20 minutes to obtain a mixture Liquid; Wherein, stabilizing agent is made up of 1.1kg pectin, 0.3kg sodium carboxymethyl cellulose, 1.0kg guar gum, 0.8kg xanthan gum and 5kg phosphate ester distarch,

[0052] b. Preheat the mixed material liquid to 70°C and homogenize it under the pressure of 5MPa to obtain the homogenized material.

[0053] c. Sterilize the homogenized material at 85°C for 15 minutes to obtain the sterilized material,

[0054] d. Cool the sterilized material to 43°C, sprinkle 100U of direct-injection powder strain (supplier: Chr. Hansen, item number: YF-L903), mix for 10 minutes, and then ferment at 43°C. .5, obtain the post-fermentati...

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PUM

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Abstract

The invention provides a preparation method of a normal-temperature solid dairy product. The preparation method comprises the following steps of preparing fermented milk, cooling the fermented milk to 2-6 DEG C, carrying out standing for 4-20h to obtain aged fermented milk, agitating the aged fermented milk for inflation at an agitating inflation expansion ratio of 110-200% to obtain aerated fermented milk, molding the aerated fermented milk, carrying out refrigeration at a temperature of -80 to -75 DEG C for 1-2h to obtain refrigerant fermented milk, and drying the refrigerant fermented milk until water content of 2-5% to obtain the normal-temperature solid dairy product. The invention provides the normal-temperature solid dairy product. The normal-temperature solid dairy product has water content of 2-5%, protein content of 4.0-5.0% and fat content less than or equal to 0.45%. The normal-temperature solid dairy product just melts in the mouth after instant eating and can be preserved at a normal temperature.

Description

technical field [0001] The invention relates to a dairy product and a preparation method thereof, in particular to a normal temperature solid dairy product and a preparation method thereof. Background technique [0002] Fermented milk is a product made from raw cow (goat) milk or milk powder, which is sterilized and fermented to lower the pH value. It is a common dairy product, easy to digest and absorb, and is a high-quality protein source. Most of the common fermented milks currently on the market need to be stored under refrigerated conditions, and the products are in a liquid state or an unstable solid state, which is inconvenient to carry and transport. If the existing yoghurt is directly dried under normal pressure, the solid dairy product produced will have strong toughness, will not melt for a long time after being imported, and will have poor mouthfeel. Contents of the invention [0003] The object of the present invention is to provide a method for preparing a n...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 李志国宗学醒闫清泉张勇郭燕母智深
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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