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Normal-temperature fermented milk beverage and preparation method thereof

A milk-containing beverage, fermented at room temperature technology, applied in dairy products, milk preparations, applications, etc., can solve the problem of short shelf life of low-temperature brown lactic acid bacteria beverages

Active Publication Date: 2015-12-02
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to solve the problem that in the prior art, normal temperature fermented milk and normal temperature fermented milk drinks can only be sterilized by UHT to achieve an aseptic environment, while low-temperature brown lactic acid bacteria beverages have a short shelf life, and provide a normal temperature fermented Milk and normal temperature fermented milk beverage and preparation method thereof

Method used

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  • Normal-temperature fermented milk beverage and preparation method thereof
  • Normal-temperature fermented milk beverage and preparation method thereof
  • Normal-temperature fermented milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Table 1

[0031]

[0032] (1) Mix raw milk (wherein the protein content of skim milk is 2.5g / 100g, and the fat content is 0.49 / 100g, and the percentage is the mass percentage of skim milk) and reducing sugar at 39°C for 15min to obtain a mixed solution, and the The mixed solution is kept at 90° C. for 1.5 hours to undergo a natural browning reaction to obtain a browning feed solution;

[0033] (2) cooling the browning feed liquid to 36°C, inoculating a starter and probiotics for fermentation, fermenting at 36°C for 60 hours until the acidity is 160°T, cooling to below 4°C, and obtaining a fermented milk base;

[0034] (3) Mix the mixed liquid A with the fermented milk base material according to the ratio of 71.5:28.5 (W / W), homogenize at 15Mpa at the first level, homogenize at 4°C, and fill in the Baili bag. 95%, and 300Mpa under the condition of 10 DEG C for 3 minutes to obtain a normal temperature fermented milk beverage. The mixed liquid A is composed of sweeten...

Embodiment 2

[0038] Table 2

[0039]

[0040] (1) Mix raw milk (protein content 2.5g / 100g, fat content 0.3 / 100g) and reducing sugar at 42°C for 17 minutes to obtain a mixed solution, and keep the mixed solution at 91°C for 1.7 hours to brown naturally React to obtain browning feed liquid;

[0041] (2) Cool the browning feed liquid to 36°C, inoculate starter and probiotics for fermentation, ferment at 36.5°C for 60 hours until the acidity is 175°T, cool to below 10°C, and obtain the fermented milk base;

[0042] (3) Mix the mixed liquid A with the fermented milk base material according to the ratio of 51:49 (W / W), at 10°C, go through the first-level homogenization of 15Mpa, the second-level homogenization of 2Mpa, and fill it in Tetra Pak TT tank , the filling volume is 95.5%, and it is treated at 350Mpa for 3.5 minutes under the condition of 10°C to obtain a normal temperature fermented milk beverage. The mixed solution A is composed of sweetener, stabilizer, acidity regulator, flavor...

Embodiment 3

[0046] table 3

[0047]

[0048] (1) Mix raw milk (both skimmed fresh milk and skimmed reconstituted milk have a protein content of 3.5g / 100g and a fat content of 0.2 / 100g) and reducing sugar at 45°C for 20 minutes to obtain a mixed solution, which is then heated at 91.5°C Next, heat preservation for 1.9 hours, natural browning reaction, obtain browning feed liquid;

[0049] (2) cooling the browning feed liquid to 37°C, inoculating starter and probiotics for fermentation, fermenting at 37°C for 71 hours until the acidity is 180°T, cooling to below 12°C, and obtaining the fermented milk base;

[0050](3) Mix the mixed solution A with the fermented milk base material according to the ratio of 62.8:27.2 (W / W), go through a first-grade 17Mpa homogenization at 12°C, and fill it into a PET prefabricated bottle with a filling volume of 96%. Treat at 400Mpa for 4 minutes at 12°C to obtain a normal temperature fermented milk beverage. The mixed liquid A is composed of sweetener, s...

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Abstract

The invention discloses normal-temperature fermented milk beverage and a preparation method thereof. According to the preparation method, raw materials comprise components in percentage by mass as follows: 14%-48% of degreased raw milk, a leavening agent, 0.15%-0.6% of a stabilizer, 0.5%-4% of reducing sugar, a sweetening agent and the balance of water. The preparation method comprises steps as follows: (1), the degreased raw milk and the reducing sugar are mixed for a Maillard reaction; (2), the mixture is cooled, mixed with the leavening agent and fermented to the titration acidity of 160-220; (3), the mixture is uniformly mixed with a mixed solution A and then is homogenized and subjected to filling and ultra-high pressure processing under the pressure of 300-600 MPa, the normal-temperature fermented milk beverage is obtained, and the percentage represents mass percentage of a component accounting for the total mass of the normal-temperature fermented milk beverage; the mixed solution A comprises the stabilizer, the sweetening agent and the water. The prepared normal-temperature fermented milk beverage uses few stabilizers and has excellent effect of color, structure, taste, luster and stability.

Description

technical field [0001] The invention belongs to the field of fermented milk product processing, and in particular relates to a normal-temperature fermented milk-containing beverage and a preparation method thereof. Background technique [0002] Fermented lactic acid bacteria drinks are formulated on the basis of fermented milk by adding an appropriate amount of white sugar, stabilizers and water. In recent years, Yakult and other flavored brown lactic acid bacteria beverages popular in the Chinese market are a kind of live fermented lactic acid bacteria beverages. This type of brown beverage is mainly produced by high-temperature treatment of skimmed milk powder and glucose fructose and other reducing sugars. Maillard reaction produces brown It is obtained by the preparation method of changing, adding strains and fermenting for a long time, blending with sterilized white sugar aqueous solution, adjusting acid, homogenizing, cooling and filling after fermentation. [0003] L...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 吕昌勇徐致远刘振民苗君莅廖文艳韩梅
Owner BRIGHT DAIRY & FOOD
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