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Mangosteen milk and production method thereof

A technology of milk and mangosteen, applied in the direction of milk preservation, milk preparations, dairy products, etc., can solve the problems that cannot be regarded as prepared milk, and achieve the effect of ensuring the suspension of jam, good flavor, and more moderate sweet and sour

Inactive Publication Date: 2016-10-12
YUNNAN XINXIWANG DENGCHUAN DIEQUAN DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the products produced by these three methods have a common characteristic, that is, the products are slightly acidic. Among them, citric acid is added to the formula of the first two products, and the acidity needs to be adjusted. According to the product classification, it belongs to milk-flavored drinks and cannot be regarded as modulated milk.
Also do not see the bibliographical report of making mangosteen milk with mangosteen jam in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Making 1000g of mangosteen milk includes the steps in the following order:

[0025] (1) Weighing of raw materials: Weigh 900g of milk, 50g of sugar, 15g of mangosteen jam, 1.5g of stabilizer, 1.3g of essence, 0.3g of baking soda and the rest of purified water, and set aside. Among them, fresh milk requires no antibiotics, no adulteration, and 75% ethanol 1:1 is negative; mangosteen jam is provided by Shanghai Lequan Food Co., Ltd., which has moderate sweet and sour, pure taste, and uniform tissue state. Its soluble solid The content is 37%, the pH is 2.8, and the stabilizer is provided by Danisco (China) Co., Ltd., which is a compound stabilizer consisting of mono- and diglyceride fatty acid esters, gellan gum, xanthan gum and maltodextrin by mass Ratio 1:1:1:1 composition.

[0026] (2) Ingredients: heat up the fresh milk to 60°C, mix the stabilizer and part of the sugar evenly at a ratio of 1:2, and increase the contact surface of the stabilizer to achieve a better co...

Embodiment 2

[0034] Making 1000g of mangosteen milk includes the steps in the following order:

[0035] (1) Weigh 800g of fresh milk, 70g of sugar, 10g of mangosteen jam, 1g of stabilizer, 2g of essence, 0.2g of baking soda and the rest of purified water; the fresh milk requires no antibiotics, no adulteration, 75% ethanol 1 : 1 is negative; mangosteen jam is provided by Shanghai Lequan Food Co., Ltd., which has moderate sweet and sour taste, pure taste, and uniform tissue state. Its soluble solid content is 33%, and its pH is 3.4. The stabilizer is provided by Danisco (China ) Co., Ltd., which is composed of mono- and diglyceride fatty acid esters, gellan gum, xanthan gum and maltodextrin in a mass ratio of 1:1:1:1.

[0036] (2) Ingredients: heat up the fresh milk to 65°C, mix the stabilizer and part of the sugar evenly at a mass ratio of 1:5, and increase the contact surface of the stabilizer to achieve a better combination of the stabilizer and milk. Then add the mixed stabilizer and w...

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PUM

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Abstract

The invention discloses mangosteen milk and belongs to the technical field of dairy products. The mangosteen milk is produced by, by weight percentage, 80-90% of fresh milk, 4-7% of white granulated sugar, 1-1.5% of mangosteen jam, 0.1-0.2% of stabilizer, 0.1-0.2% of essence, 0.02-0.04% of baking soda and the balance of purified water, wherein the soluble solid content in the mangosteen jam is 33-37%, and the pH of the mangosteen jam is 2.8-3.4. The production method includes: raw material weighing, blending, performing first homogenizing and sterilizing, cooling, blending, performing second homogenizing and sterilizing, and filling in a sterile manner. The mangosteen milk which belongs to neutral normal-temperature sterilized blended milk is simple in raw material, rich in nutrition, fine and smooth in taste, good in texture, easy to store and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to mangosteen milk and a production method thereof. Background technique [0002] Mangosteen is a tropical fruit, known as the "Queen of Fruits", and is a fruit with high nutritional value. Mangosteen is rich in calcium, phosphorus, vitamin B and vitamin C, which has a good nourishing effect on the body, and has a good nursing effect on the weak, malnourished, and after illness. Mangosteen has a delicate fragrance, which is mainly composed of volatile components, including hexyl acetate, leaf alcohol (cis-3-hexenol), copaene and other components. [0003] Several products containing mangosteen are disclosed in the prior art, such as a mangosteen beauty drink (Chinese Patent Publication No. April 17, 2013), such as a kind of mangosteen yoghurt (Chinese Patent Publication No. CN103798378A, publication date May 21, 2014), these three methods are to select...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156A23C3/03
CPCA23C9/152A23C3/03A23C9/1522A23C9/156
Inventor 罗寿常李再兴王震李启明
Owner YUNNAN XINXIWANG DENGCHUAN DIEQUAN DAIRY