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Drinking type fermented milk and preparation method thereof

A drinking-type, fermented milk technology, applied in the field of drinking-type fermented milk and its preparation, can solve the problems of cumbersome process, no live bacteria, bad flavor and taste, etc.

Inactive Publication Date: 2016-05-11
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects of the existing drinking-type fermented milk that basically does not contain live bacteria, have low nutritional value, poor flavor and mouthfeel, and cumbersome process, and provide a drinking-type fermented milk and its preparation method

Method used

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  • Drinking type fermented milk and preparation method thereof
  • Drinking type fermented milk and preparation method thereof
  • Drinking type fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of drinkable fermented milk, it comprises raw material components and consumption as shown in the table below:

[0048]

[0049] The preparation method of this drinking type fermented milk comprises the steps:

[0050] (1) According to the above ratio, premix pectin, acetylated distarch phosphate, white sugar, and whey protein powder evenly, then dissolve the obtained premix and cream in raw milk at 40°C, and stir 30min, obtain material liquid A;

[0051] (2) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 16MPa, the second-stage homogenization pressure is 3MPa, and the homogenization temperature is 65°C. After homogenization, sterilize at 85°C for 10 minutes, and then cool to 45°C. Feed liquid B;

[0052] (3) Inoculate starter and other probiotics in feed liquid B, the inoculation temperature is 45°C, stir and mix feed liquid B, starter and other probiotics at 200rpm for 5min, then ferment at 45°C until the final acidity...

Embodiment 2

[0056] A kind of drinkable fermented milk, it comprises raw material components and consumption as shown in the table below:

[0057]

[0058] The preparation method of this drinking type fermented milk comprises the steps:

[0059] (1) According to the above ratio, premix pectin, acetylated distarch phosphate, white sugar, and whey protein powder evenly, then dissolve the obtained premix and cream in raw milk at 50°C, and stir 15min, obtain material liquid A;

[0060] (2) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 17MPa, the second-stage homogenization pressure is 3MPa, and the homogenization temperature is 68°C. After homogenization, sterilize at 95°C for 5 minutes, and then cool to 37°C. Feed liquid B;

[0061] (3) Inoculate starter and other probiotics in material liquid B, stir and mix material B, starter and other probiotics at 100 rpm for 10 minutes, then ferment at 37°C until the final acidity is 70°T, and the fermentation...

Embodiment 3

[0065] A kind of drinkable fermented milk, it comprises raw material components and consumption as shown in the table below:

[0066]

[0067] The preparation method of this drinking type fermented milk comprises the steps:

[0068] (1) According to the above ratio, mix pectin, acetylated distarch phosphate and white sugar evenly, dissolve in raw milk at 45°C, stir for 20 minutes, and obtain feed liquid A;

[0069] (2) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 16.5MPa, the second-stage homogenization pressure is 4MPa, and the homogenization temperature is 58°C. After homogenization, sterilize at 90°C for 8 minutes, and then cool to 42°C , to obtain feed liquid B;

[0070] (3) Inoculate the starter in the material liquid B, the inoculation temperature is 42°C, after mixing the feed liquid B and the starter at 150rpm for 8 minutes, ferment at 42°C until the terminal acidity is 75°T, and the fermentation time is about 6h, to obtain ...

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Abstract

The invention discloses drinking type fermented milk and a preparation method thereof. The fermented milk is prepared from the following raw materials of a stabilizing agent which consists of 0.1%-0.4% of pectin and 0.4%-0.8% of acetylated distarch phosphate, 0.01%-10.0% of a sweetening agent, 0.001%-0.006% of a fermenting agent and the balance being raw milk. The preparation method of the fermented milk comprises the following steps of (1) uniformly mixing the raw milk with the sweetening agent, the pectin and the acetylated distarch phosphate so as to obtain feed liquid A; (2) performing homogenizing, sterilizing and cooling on the feed liquid A so as to obtain feed liquid B; (3) inoculating the fermenting agent in the feed liquid B, performing uniform mixing, and then performing fermentation so as to obtain feed liquid C; and (4) performing bacteria-free homogenizing, cooling and after-cooking on the feed liquid C, wherein the bacteria-free homogenizing pressure is 0-5 MPa, and the temperature is 37-45 DEG C. The fermented milk prepared by the method disclosed by the invention is low in stickiness, and refreshing and smooth in mouth feel, and contains viable bacteria, and tissue states are stable within the guarantee period.

Description

technical field [0001] The invention belongs to the field of fermented milk product processing, and in particular relates to a drinkable fermented milk and a preparation method thereof. Background technique [0002] As we all know, fermented milk products have more comprehensive nutrition, are more easily absorbed by the human body than milk, and can also improve the immune function of the human body. They are one of the ideal foods for modern humans with both nutritional and health functions. According to EUROMONITOR's forecast data, drinking fermented milk accounts for 1 / 3 of the global yogurt production, and by 2015, the total global output of drinking fermented milk will exceed 10.8 million tons. However, there are basically no drinkable fermented milks in the domestic market. Stirred fermented milks and solidified fermented milks are still the main ones. These fermented milks are usually thick and not easy to drink directly, and the wall-hanging phenomenon is serious. ...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1238A23C9/13A23V2400/165A23V2400/173A23V2400/125A23V2400/123A23V2400/175A23V2400/113A23V2400/517A23V2400/531A23V2400/533A23V2400/249A23V2400/169
Inventor 沈玲徐致远刘振民苗君莅应杰王豪廖文艳韩梅吕昌勇
Owner BRIGHT DAIRY & FOOD
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