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Raw material composition of fermented milk beverage, as well as fermented milk beverage and preparation method thereof

A technology for fermented milk beverages and raw material compositions, applied in dairy products, milk preparations, applications, etc., can solve the problems of insufficient killing of microorganisms, easy reproduction of harmful microorganisms, etc., and achieves unique flavor, low equipment requirements, and stability. Good results

Inactive Publication Date: 2017-05-31
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the pasteurization in this method is not enough to kill the microorganisms that harm the fermentation, and the harmful microorganisms can easily multiply in the actual fermentation process

Method used

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  • Raw material composition of fermented milk beverage, as well as fermented milk beverage and preparation method thereof
  • Raw material composition of fermented milk beverage, as well as fermented milk beverage and preparation method thereof
  • Raw material composition of fermented milk beverage, as well as fermented milk beverage and preparation method thereof

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preparation example Construction

[0041] One preferred preparation method of the fermented milk base comprises the following steps: homogenizing raw milk, sterilizing, cooling, adding lactic acid bacteria, and fermenting to obtain the fermented milk base.

[0042] The aforementioned raw milk includes one or both of fresh milk and reconstituted milk. Preferably it is a mixture of fresh milk and reconstituted milk; the best is fresh milk.

[0043] In the method for preparing fermented milk base material, the homogenization of raw milk preferably includes primary homogenization, more preferably primary homogenization and secondary homogenization. The homogeneous temperature is preferably 54-66°C, more preferably 57-62°C, most preferably 60°C. When two-stage homogenization is included, the total pressure of the first-stage homogeneous pressure and the second-stage homogeneous pressure is preferably 15-25 MPa, more preferably 18-22 MPa, most preferably 20 MPa.

[0044] The raw milk can be sterilized at 90-95°C fo...

Embodiment 1

[0069] 1. Proportion

[0070] Table 1

[0071]

[0072] 2. Method

[0073] (1) Homogenize the raw milk at 54°C, 15Mpa, sterilize at 90°C for 5 minutes, cool to 35°C, add the first starter as shown in Table 1, and ferment to an acidity of 70°T to obtain a fermented milk base , turned over and cooled to 2°C for temporary storage.

[0074](2) Stir and mix the sweetener, stabilizer and water at 60°C for 10 minutes according to the ratio in Table 1, cool to 2°C, add the fermented milk base material obtained in (1), stir and mix for 10 minutes, 15Mpa 54°C- Grade homogeneous, sterilized at 90°C for 5 minutes, cooled to 25°C to obtain a mixture;

[0075] (3) Add the second starter to the mixture according to the ratio in Table 1, fill it, and ferment it at 25°C for 24 hours, then sterilize it again in a sterilizer at 85°C for 30 minutes, and cool it to room temperature through a cooling tunnel to obtain a fermented milk drink.

[0076] After testing, mold, yeast, Escherichia c...

Embodiment 2

[0078] 1. Proportion

[0079] Table 2

[0080]

[0081] 2. Method

[0082] (1) Homogenize the raw milk at 55°C, 18Mpa, sterilize at 91°C for 5 minutes, cool to 37°C, add the first starter and probiotics as shown in Table 2, and ferment to an acidity of 85°T to obtain a fermented For the milk base material, turn over the tank and cool to 5°C for temporary storage.

[0083] (2) Stir and mix the sweetener, stabilizer, additive and water according to the ratio in Table 2 at 62°C for 15 minutes, cool to 5°C, add the fermented milk base obtained in (1), stir and mix for 15 minutes, 18Mpa first-level homogeneous, sterilized at 91°C for 5 minutes, cooled to 25°C to obtain a mixed solution;

[0084] (3) Add the second starter to the mixture according to the ratio in Table 2, fill it, and ferment it at 25°C for 36 hours, then sterilize it again in a sterilizer at 90°C for 25 minutes, and cool it to room temperature through a cooling tunnel to obtain a fermented milk drink.

[00...

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Abstract

The invention discloses a raw material composition of a fermented milk beverage. The raw material composition comprises the following raw materials in percentage by mass: 35-60% of a fermented milk base material, 0.05-1% of a stabilizing agent, 5-15% of a sweetening agent and the balance of water, wherein the fermented milk base material is prepared through fermentation of raw material milk and lactic acid bacteria, and the stabilizing agent comprises the following components of (a) one, or two or more of sodium carboxymethyl cellulose, propylene glycol alginate, pectin, agar, starch, carrageenin and gellan gum; and (b) one, or two or more of mono(di)glycerin fatty acid ester, acetylated mono(di)glycerin fatty acid ester, and diacetyl tartaric acid ester of mono(di)glycerides. The raw material composition of the fermented milk beverage provided by the technical scheme of the invention is used as a raw material, and kluyveromyces lactis (kluyveromyces lactis) is added for fermentation, so that a gas-containing fermented milk beverage is made. The fermented milk beverage is subjected to secondary fermentation of lactic acid bacteria and microzymes, contains gas produced by natural fermentation, and is high in irritating mouth feel, unique in flavor, and good in stability.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a raw material composition of a fermented milk beverage; in addition, the invention also relates to a fermented milk beverage and a preparation method of the fermented milk beverage. Background technique [0002] Carbonated beverages refer to drinkable solutions that contain gas in the beverage. Because the gas affects the taste of the beverage in the mouth, it is fun and delicious. It is widely liked by consumers, especially young people. The process is generally filled with carbonic acid Water or carbon dioxide, represented by Coke, Jianlibao, etc. In addition, there are also gases that can be fermented by yeast, such as beer and kvass. Under normal circumstances, the gas produced by microbial fermentation is softer, more stable in the system, and better in taste. [0003] Existing acidic milk drinks include fermented milk drinks and formulated milk drinks. Fermented...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/12
CPCA23C9/127A23C9/1307
Inventor 吕昌勇徐致远苏米亚刘振民应杰孙颜君
Owner BRIGHT DAIRY & FOOD
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