Brown fermented milk base material, brown milk beverage and preparation method of brown fermented milk base material

A fermented milk beverage and fermented milk technology, which is applied in dairy products, milk preparations, applications, etc., can solve the problems of excessive denaturation of dairy raw materials, long equipment occupation time, and impact

Active Publication Date: 2015-06-03
河北新希望天香乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the browning time is long, the energy consumption is high, the equipment takes a long time, and special equipment is required to complete it, and it cannot be carried out simultaneously with ultra-high temperature instantaneous sterilization
And if the dairy raw material is heated for too long, it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0055] Example 1:

[0056] 1. Preparation method of brown fermented milk base material:

[0057] (1) The raw materials are 930 kg of skimmed milk, 70 kg of fructose syrup, 0.7 kg of sodium bicarbonate, and 0.5 kg of xylo-oligosaccharides. First, add xylo-oligosaccharides to skimmed milk (the amount of skimmed milk can dissolve xylo-oligosaccharides), stir cyclically until it is completely dissolved, let stand and fuse for 30 minutes, cool to 10°C, add fructose syrup and sodium bicarbonate , Skimmed milk is quantified to 1000kg, and mixed evenly to obtain feed liquid. Homogenize the material liquid at a homogenizing temperature of 60°C and a pressure of 18-20MPa;

[0058] (2) After homogenization, the material liquid is sterilized in an ultra-high temperature instantaneous sterilizer at 120±3°C for 300s, and the Maillard reaction is carried out. The outlet of the ultra-high temperature instantaneous sterilizer is set to 43°C, and it is immediately cooled to 43 after sterilization. ...

Example Embodiment

[0074] Example 2

[0075] 1. The preparation of brown fermented milk base material is the same as in Example 1;

[0076] 2. Preparation method of brown fermented milk beverage:

[0077] Steps (1) and (3) are the same as in Example 1. Replace the stabilizer of step (2) with a stabilizer compounded by PAG and pectin, and the others are the same, as follows:

[0078] (2) Warm up the soft water to 65℃, add 130kg white sugar, 2.4kg PGA, 0.6kg pectin in turn to dissolve, and mix with step (1) 400kg brown fermented milk base material for 30 minutes until it is evenly mixed, 2.5kg soft water for lemon juice concentrate After diluting 4 times under constant stirring, add slowly, adjust the acidity of the milk beverage to 1.0-2.0g / L (calculated as lactic acid) with citric acid, add 0.45Kg of yogurt flavor, 0.8kg of cheese powder, quantify the soft water to 1000kg, and mix well ; Note: Add soft water at a time, the total amount of material is 1000kg.

Example Embodiment

[0079] Example 3

[0080] 1. The preparation of brown fermented milk base material is the same as in Example 1;

[0081] 2. Preparation method of brown fermented milk beverage:

[0082] Steps (1) and (3) are the same as in Example 1. Replace the stabilizer of step (2) with a stabilizer of soybean polysaccharide, pectin, and glucose. The others are the same, and the details are as follows:

[0083] (2) Warm up the soft water to 65℃, add 130kg white sugar, 1.5kg soybean polysaccharide, 1.2kg pectin, 0.3kg glucose in turn to dissolve, and mix with step (1) 400kg brown fermented milk base material for 30 minutes until the mixture is uniform, 2.5 kg lemon juice is diluted 4 times with soft water and slowly added under constant stirring. Use citric acid to adjust the acidity of milk beverage to 1.0-2.0g / L (calculated as lactic acid), add yogurt flavor 0.45Kg, cheese powder 0.8kg, soft water Quantify to 1000kg, stir evenly; Note: Add soft water at a time, the total amount of materials is 10...

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PUM

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Abstract

The invention discloses a brown fermented milk base material and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing raw materials to obtain a material liquid, wherein the material liquid comprises following components except for skimmed milk: 0.5-2g/L of low-poly xylose, 0.3-1g/L of sodium bicarbonate and 60-100g/L of fructose syrup; (2) sterilizing the material liquid at 115-123 DEG C for 300 seconds, performing Maillard reaction, cooling to 41-43 DEG C and pouring into a fermentation tank; (3) grafting a yogurt starter, wherein the yogurt starter includes 15-23g/T of Danisco 528, 11-13.7g/T of DSM1821 and 6-8mL/T of lactobacillus plantarum with the CGMCC No. 9405, and fermenting until the acidity is up to 70 degrees to obtain the brown fermented milk base material. A brown milk beverage prepared from the fermented milk base material has the comparable browning effect to similar products in the market and has better flavor, taste and nutrients compared with the similar products in the market; moreover, the production efficiency is greatly improved and the equipment utilization ratio is greatly increased.

Description

technical field [0001] The invention relates to a brown fermented milk base material and a preparation method thereof, and also relates to a brown fermented milk drink and a preparation method thereof, belonging to the technical field of dairy and beverage processing. Background technique [0002] In some food processing, proper browning is beneficial, such as the production of soy sauce, coffee, black tea, beer and the baking of bread and pastry. Brown yogurt and brown milk beverage series are a new type of beverage with special caramel flavor prepared by moderate browning. The browning comes from the Maillard reaction, also known as the carbonyl ammonia reaction. Amino compounds react with carbohydrates containing carbonyl groups. Because of its unique taste and natural and novel colors, it is increasingly sought after by various manufacturers, and more and more attention has been paid to the research on it. [0003] The Chinese invention of application number 2013106868...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 刘凤臣刘艳玲赵群辉
Owner 河北新希望天香乳业有限公司
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