Meal substituting dessert and preparation method thereof

A dessert and meal replacement technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as tissue collapse and adverse sensory effects, and achieve the effect of uniform tissue state and delicate taste

Active Publication Date: 2016-06-01
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the preparation process of existing yogurt or pudding products, in order to achieve a thick and smooth taste effect, food additives need to be added. If no food additives are added, it will cause adverse sensory effects such as tissue collapse.
[0003] In the prior art, there is no food additive-free product that has the flavor and mouthfeel of yogurt and dessert, and has spreadability or plasticity

Method used

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  • Meal substituting dessert and preparation method thereof
  • Meal substituting dessert and preparation method thereof
  • Meal substituting dessert and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1. Raw material formula

[0047] Table 1

[0048]

[0049] 2. Preparation method:

[0050] (1) Concentrated milk preparation: Concentrated milk is obtained by passing the qualified raw milk through a conventional flash evaporation process in the art;

[0051] First mix the cream and condensed milk evenly, and heat to 50°C; after mixing the condensed milk protein, cheese powder and white sugar, add it to the preheated cream and condensed milk mixture through a water-powder mixer, and stir for 30 minutes to obtain mixed liquid;

[0052] (2) homogenizing the mixed material liquid of step (1), sterilizing, and cooling to obtain a homogeneous material liquid;

[0053] Among them, the homogenization pressure is 18MPa, the homogenization temperature is 65°C; the sterilization temperature is 95°C, and the sterilization time is 10min; the temperature after cooling is 38°C;

[0054] (3) Inoculate the starter with the homogeneous material solution in step (2), mix and ferme...

Embodiment 2

[0057] 1. Raw material formula

[0058] Table 2

[0059]

[0060] 2. Preparation method:

[0061] (1) First mix the cream and condensed milk evenly, and heat to 65°C; after mixing the condensed milk protein, cheese powder and white sugar, add it to the preheated cream and condensed milk mixture through a water powder mixer, and stir 20min to get the mixed material liquid;

[0062] (2) homogenizing the mixed material liquid of step (1), sterilizing, and cooling to obtain a homogeneous material liquid;

[0063] Among them, the homogenization pressure is 12MPa, the homogenization temperature is 65°C; the sterilization temperature is 98°C, and the sterilization time is 5min; the temperature after cooling is 45°C;

[0064] (3) Inoculate the starter with the homogeneous material solution in step (2), mix and ferment, then stir and cool to obtain a meal replacement dessert; after filling it, refrigerate it at 4-10°C;

[0065] Wherein, the dosage of starter is 2U / 1000kg; the in...

Embodiment 3

[0067] 1. Raw material formula

[0068] table 3

[0069]

[0070] 2. Preparation method:

[0071] (1) Concentrated milk preparation: the qualified raw milk is subjected to a conventional double-effect concentration process in the art to obtain concentrated milk;

[0072] Mix the cream and condensed milk evenly, and heat to 65°C; after mixing the condensed milk protein, cheese powder and white sugar, add it to the preheated cream and condensed milk mixture through a water-powder mixer, and stir for 20 minutes to obtain mixed liquid;

[0073] (2) homogenizing the mixed material liquid of step (1), sterilizing, and cooling to obtain a homogeneous material liquid;

[0074] Among them, the homogenization pressure is 15MPa, the homogenization temperature is 65°C; the sterilization temperature is 95°C, and the sterilization time is 5min; the temperature after cooling is 43°C;

[0075] (3) Inoculate the starter with the homogeneous material solution in step (2), mix and ferment...

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Abstract

The invention discloses a meal substituting dessert and a preparation method thereof. The meal substituting dessert is prepared by the conventional yoghourt preparation process in the field, and comprises the following raw materials in percentage by mass: 8.5-20% of watery cream, 1-2% of concentrated milk protein, a leavening agent, and the balance of milk. The meal substituting dessert can be produced on the conventional production line, has the protein content of 3.0-6.0%, the fat content of 8.0-15.0% and the content of lactic acid bacteria of being greater than or equal to 1.0*10<6>cfu/g, is delicate, smooth, full-bodied and plump in mouth feel and uniform and smooth in texture state, and combines flavor and mouth feel of both yogurt and dessert; within the shelf life (under a 10 DEG C cold storage condition, the shelf life is 25 days), the unique mouth feel and flavor can be kept; the meal substituting dessert has a coating property or has certain plasticity, and can be used as a raw material for mounting coating.

Description

technical field [0001] The invention relates to a meal replacement dessert and a preparation method thereof. Background technique [0002] Yogurt is a fermented dairy product well known to consumers. It is rich in probiotics and vitamins. During the fermentation process, the rich milk fat and milk protein are decomposed into fatty acids or small molecular substances, which are more beneficial to the body’s health. Digestion and absorption. However, in the preparation process of existing yogurt or pudding products, in order to achieve a thick and smooth taste effect, food additives need to be added. If no food additives are added, it will cause adverse sensory effects such as tissue collapse. [0003] In the prior art, there is no food additive-free product that has the flavor and mouthfeel of yogurt and dessert, and has spreadability or plasticity. Contents of the invention [0004] The technical problem to be solved by the present invention is to overcome the defect tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/15
Inventor 孙卓乔成亚龚广予刘振民
Owner BRIGHT DAIRY & FOOD
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