Leisure dairy product and preparation method thereof

A technology for dairy products and milk solids, applied in dairy products, milk preparations, applications, etc., can solve the problems of non-compliance with the development direction of dairy products, restrictions on yogurt sales and consumption, and relatively high requirements for the sales environment, and achieve good nutrition and health care functions. , easy to carry and store, low requirements for sales environment

Active Publication Date: 2015-06-10
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, pure milk generally relies on UHT technology to maintain a longer shelf life; pasteurized milk with better nutrition has a shorter shelf life; flavored milk contains certain additives and has a good flavor, but it does not meet the development direction of healthy and clean dairy products; The sales of yogurt, milk drinks and cheese are mostly affected by the transportation and storage environment, especially yogurt products, which use raw milk as the main raw material. After ferment

Method used

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  • Leisure dairy product and preparation method thereof
  • Leisure dairy product and preparation method thereof
  • Leisure dairy product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] This embodiment provides a leisure dairy product (original flavor), and every 1000 parts by weight of raw materials includes: 200 parts by weight of raw milk, 200 parts by weight of maltitol, 100 parts by weight of anhydrous butter, 200 parts by weight of skimmed milk powder, whey 100 parts by weight of powder (WPC), 80 parts by weight of starch, 20 parts by weight of sodium bicarbonate, 0.1 part by weight of lactobacillus streptococcus, and the balance is water.

[0033] The above leisure dairy product (plain flavor) is prepared by the following steps:

[0034] Step 1: Add raw milk, maltitol, anhydrous butter, sodium bicarbonate, lactobacillus streptococcus, 60wt% whey powder (WPC) and skimmed milk powder to the ingredient water at 20-30°C, in a stand mixer After mixing evenly, start beating, the speed is increased from 40r / min to 400r / min and then reduced to 40r / min, and lasts for 10±1min to obtain the material after beating;

[0035] Step 2: At the speed of 40r / min,...

Embodiment 2

[0041] This example provides a leisure dairy product (yogurt flavor), and every 1000 parts by weight of raw materials includes: 100 parts by weight of fermented milk, 20 parts by weight of sucrose, 10 parts by weight of fruit grape syrup, 700 parts by weight of whole milk powder, 100 parts by weight of concentrated milk protein powder (MPC), 20 parts by weight of starch, 1 part by weight of disodium hydrogen phosphate, 1 part by weight of sodium bicarbonate, 1 part by weight of lactobacillus streptococcus, and the balance is water.

[0042] Wherein, the fermented milk is obtained by fermenting Lactobacillus bulgaricus and Streptococcus thermophilus as the base bacteria, adding Bifidobacterium, Lactobacillus paracasei and Lactococcus lactis as starters. Based on the composition of the above raw materials, the base bacteria The addition amount of the two kinds of basic bacteria is 100DCU / ton, and the addition amount of other bacteria is 50DCU / ton.

[0043] The above leisure dair...

Embodiment 3

[0051] This embodiment provides a leisure dairy product (high fat), and every 1000 parts by weight of raw materials includes: 10 parts by weight of fermented milk, 20 parts by weight of maltitol, 10 parts by weight of fruit grape syrup, 400 parts by weight of anhydrous cream, 400 parts by weight of concentrated milk protein powder (MPC), 30 parts by weight of starch, 1 part by weight of polydextrose, 10 parts by weight of sodium bicarbonate, 0.1 part by weight of lactobacillus streptococcus, and the balance is water.

[0052] Wherein, the fermented milk is obtained by fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus as the base bacteria, and Lactobacillus paracasei as the starter. Based on the composition of the above raw materials, the addition amount of the base bacteria is 400 DCU / ton, The two basic bacteria are added in any proportion, and the amount of Lactobacillus paracasei added is 50DCU / ton.

[0053] The leisure dairy product (high fat) descri...

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PUM

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Abstract

The invention provides a leisure dairy product, which comprises the following raw materials by taking every 1000 weight parts of raw materials: 10-200 weight parts of raw bovine colostrum or fermented milk, 30-200 weight parts of sweet taste material, 400-800 weight parts of milk solid, 20-80 weight parts of starch, 2-20 weight parts of raising agent, 0.1-1 weight part of antiseptic and the balance of water. The invention also provides a preparation method of the leisure dairy product, which comprises the following steps: preparing the beaten materials; preparing the blended materials; casting the blended materials on a die to obtain the roasted materials; directly demoulding the roasted materials, rolling for moulding and cutting to obtain the semi-finished product; cooling the semi-finished product to room temperature, and packaging to obtain the leisure dairy product. The provided leisure dairy product can keep most beneficial components of milk or most beneficial components from fermentation, and has the advantages of easy carrying and preservation.

Description

technical field [0001] The invention relates to a leisure dairy product and a preparation method thereof, belonging to the technical field of dairy processing. Background technique [0002] Milk is a nutritious, easy-to-digest healthy dairy product. There are many dairy products on the market, but they can generally be classified into liquid milk, yogurt, milk drinks, milk powder and cheese. Among them, pure milk generally relies on UHT technology to maintain a longer shelf life; pasteurized milk with better nutrition has a shorter shelf life; flavored milk contains certain additives and has a good flavor, but it does not meet the development direction of healthy and clean dairy products; The sales of yogurt, milk drinks and cheese are mostly affected by the transportation and storage environment, especially yogurt products, which use raw milk as the main raw material. After fermentation, lactose is converted into lactic acid, giving the product a soft fermented flavor A la...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/152
Inventor 杨宇徐旺张珂
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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