Stirring-type flavored fermented milk and preparation method thereof

A fermented milk and stirring technology, which is applied in the direction of bacteria and lactobacillus used in dairy products and food preparation, can solve the problem of rough taste and achieve the effect of delicate taste, rich nutrition and stable shelf life

Inactive Publication Date: 2016-06-08
KUNMING XUELAN MILK
View PDF1 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most flavored fermented milks on the market use hydrocolloids and modified starches to solve the problems of whey precipitation and rough taste during the product shelf life.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Stirring-type flavored fermented milk and preparation method thereof
  • Stirring-type flavored fermented milk and preparation method thereof
  • Stirring-type flavored fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] In addition, the present invention also provides a method for preparing the above-mentioned stirred flavored fermented milk, figure 1 A schematic flow chart of the method for preparing the stirred flavored fermented milk of the present invention is shown. Such as figure 1 As shown, the method includes the following steps:

[0038] Material preparation step S1100: Prepare 1000 parts of raw materials according to the following weight ratio: 60-90 parts of white sugar, 1-8 parts of whey protein powder, 2-5 parts of milk protein concentrate powder, 20-80 parts of cream, 30 parts of sweetened condensed milk -70 parts, 4-10 parts of inulin, 0.5-2 parts of egg yolk powder, 0.05-0.15 parts of starter, and the rest is raw milk;

[0039] Milk cleaning step S1200: cooling the raw milk to 2-6°C after removing impurities;

[0040]Hydration step S1300: heat up 30-50% of the total weight of raw milk after removal of impurities to 45-50°C, then add whey protein powder, concentrated ...

Embodiment 1

[0053] In this example, 1000 kg of raw materials are used to prepare stirred flavored fermented milk, and the weight ratio of each raw material is: 80 parts of white granulated sugar, 2 kg of whey protein powder, 4 kg of concentrated milk protein powder, 60 kg of cream, 50 kg of sweetened condensed milk, chrysanthemum Powder 7kg, egg yolk powder 1kg, starter 0.15kg, and the balance is raw milk.

[0054] The preparation method of stirring type flavor fermented milk is:

[0055] Firstly, the qualified raw milk is filtered to remove impurities, and then cooled to 2-6°C.

[0056] Weigh 400kg of raw milk after removing impurities, heat up to 45-50°C, add whey protein powder, concentrated milk protein powder and sweetened condensed milk, stir for 10-15 minutes, then let stand for hydration for 30 minutes to obtain a hydration liquid.

[0057] Then weigh 400kg of raw milk after removing impurities, heat up to 60-65°C, add white sugar, cream, inulin and egg yolk powder, stir for 15-2...

Embodiment 2

[0062] In this example, 1000 kg of raw materials are used to prepare stirred-flavored fermented milk, and the weight ratio of each raw material is: 60 kg of white granulated sugar, 8 kg of whey protein powder, 2 kg of concentrated milk protein powder, 20 kg of cream, 30 kg of sweetened condensed milk, and 30 kg of inulin 4kg, egg yolk powder 2kg, starter 0.1kg, the rest is raw milk.

[0063] The preparation method of stirring type flavor fermented milk is:

[0064] Firstly, the qualified raw milk is filtered to remove impurities, and then cooled to 2-6°C.

[0065] Weigh 300kg of raw milk after removing impurities, heat up to 45-50°C, add whey protein powder, concentrated milk protein powder and sweetened condensed milk, stir for 10-15 minutes, then let stand for hydration for 60 minutes to obtain a hydration liquid.

[0066] Then weigh 400kg of raw milk after removing impurities, heat up to 60-65°C, add white sugar, cream, inulin and egg yolk powder, stir for 15-20 minutes, t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses stirring-type flavored fermented milk, which is prepared from the following raw materials in parts by weight: 60-90 parts of white granulated sugar, 1-8 parts of whey protein powder, 2-5 parts of milk protein concentrate powder, 20-80 parts of single cream, 30-70 parts of sweetened condensed milk, 4-10 parts of inulin, 0.5-2 parts of egg yolk powder, 0.05-0.15 part of leavening agent and the balance of raw milk ( 1,000 parts in total). The invention further discloses a preparation method of the stirring-type flavored fermented milk. The stirring-type flavored fermented milk is delicate in taste, good in flavor, stable in quality in shelf life; the raw materials also contain the inulin and the egg yolk powder with nutrient health effects; and the prepared product is abundant in nutrient and suitable for people of all ages to eat.

Description

technical field [0001] The invention belongs to the technical field of fermented milk product preparation, and in particular relates to a stirring type flavored fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk is made of more than 80% raw cow (sheep) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value is lowered. Food additives, nutritional enhancers, fruits and vegetables, Products made from grains etc. Stirred flavored fermented milk is a yogurt product produced by fermentation first, and the fermented milk gel obtained after fermentation is demulsified, cooled, filled, and post-ripened. Stirred flavored fermented milk has the characteristics of diversified tastes and richer nutrition, and is currently the mainstream product in the market. At present, the living standards of consumers are improving day by day, and they advocate green and healthy dairy products. Fl...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/169
Inventor 杨洋高航李中柱段艳珠李启明岳春生席刚
Owner KUNMING XUELAN MILK
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap