Vacuum freeze drying calcium milk bean and preparing method

A technology of vacuum freeze-drying and production method, applied in dairy products, milk preparations, applications, etc., can solve the problems of hard and coarse taste, laborious chewing process, single nutrition and taste, etc.

Inactive Publication Date: 2017-06-13
福建美一食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Milk tablets currently on the market are made from fresh milk or its products, spray-dried at high temperature into powder, and then formed by high-pressure tableting. The taste is hard and thick, and the nutrition is single;
[0003] The hard taste is mainly due to the flaky structure and its own hardness that make the chewing process strenuous; the single nutrition is mainly because its in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The formula of vacuum freeze-dried milk calcium milk beans is:

[0039] Contains in parts by weight:

[0040] 40 parts by weight of yogurt; 5 parts by weight of fruit and vegetable powder or juice; 7 parts by weight of milk powder; 5 parts by weight of white sugar; 8 parts by weight of dextrin; 5 parts by weight of starch; 0.001 part by weight of whey calcium.

[0041] The above-mentioned yogurt is made of Yili yogurt liquid; the above-mentioned fruit and vegetable powder or juice is made of freeze-dried banana powder; the above-mentioned milk powder is made of Yili milk powder;

[0042] The above-mentioned preparation method of vacuum freeze-dried milk calcium milk beans comprises the following steps:

[0043] (1) Weigh each component according to the ratio requirements; (2) Stir and dissolve the total weight of the weighed components and drinking water at a ratio of 1:1.5 by weight; (3) After the solution is dissolved, the material is fully stirred by a homogenizer ...

Embodiment 2

[0046] The formula of vacuum freeze-dried milk calcium milk beans is:

[0047] Contains in parts by weight:

[0048] 45 parts by weight of yogurt; 8 parts by weight of fruit and vegetable powder or juice; 8 parts by weight of milk powder; 6 parts by weight of white sugar; 9 parts by weight of dextrin; 6 parts by weight of starch; 0.005 parts by weight of whey calcium.

[0049] The above-mentioned yogurt is made of Yili yogurt liquid; the above-mentioned fruit and vegetable powder or juice is made of orange powder (after testing, if the Guozhen sweet orange powder of the Guozhen brand is selected in this embodiment, it has too many vitamins and nutrients and is more nutritious); the above-mentioned milk powder Choose Yili milk powder;

[0050] The above-mentioned preparation method of vacuum freeze-dried milk calcium milk beans comprises the following steps:

[0051](1) Weigh each component according to the ratio requirements; (2) Stir and dissolve the total weight of the wei...

Embodiment 3

[0054] The formula of vacuum freeze-dried milk calcium milk beans is:

[0055] Contains in parts by weight:

[0056] 50 parts by weight of yogurt; 10 parts by weight of fruit and vegetable powder or juice; 10 parts by weight of milk powder; 8 parts by weight of white sugar; 10 parts by weight of dextrin; 7 parts by weight of starch; 0.01 part by weight of whey calcium.

[0057] The above yogurt is dehydrated yogurt powder; the above fruit and vegetable powder or juice is strawberry juice; the above milk powder is Yili milk powder;

[0058] The above-mentioned preparation method of vacuum freeze-dried milk calcium milk beans comprises the following steps:

[0059] (1) Weigh each component according to the ratio requirements; (2) Stir and dissolve the total weight of the weighed components and drinking water at a ratio of 1:1.8 by weight; (3) After the solution is dissolved, the material is fully stirred by a homogenizer (4) Place the homogeneous feed liquid in a 121°C autocla...

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PUM

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Abstract

The invention discloses a vacuum freeze drying calcium milk bean and a preparing method thereof, wherein the bean milk is good in taste, high in nutritional ingredient and high in calcium containing amount, and would be easily picked out and purchased by children and parents, thus has a good market prospect. The formula for the vacuum freeze drying calcium milk bean disclosed by the invention is preapred from the following components in parts by weight: 40-50 parts of yoghourt; 5-10 parts of fruit and vegetable powder or juice; 7-10 parts of milk powder; 5-8 parts of white granulated sugar; 8-10 parts of dextrin; 5-7 parts of starch; and 0.001-0.01 part of whey calcium.

Description

technical field [0001] The invention relates to milk products, in particular to an improved milk tablet product and a preparation method thereof. Background technique [0002] Milk tablets currently on the market are made from fresh milk or its products, spray-dried at high temperature into powder, and then formed by high-pressure tableting. The taste is hard and thick, and the nutrition is single; [0003] The hard taste is mainly due to the flaky structure and its own hardness that make the chewing process strenuous; the single nutrition is mainly because its ingredients are only fresh milk, which is not easy to absorb compared with yogurt; at the same time, there is no other taste and taste, and the nutrition and taste are very single. Difficult to promote (milk tablets target mostly children, and the current taste and texture are not easy to be liked by children, and because of the single nutritional content, it is not the first choice of parents); [0004] At the same ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/13A23C9/1307A23C9/1322
Inventor 陈云海
Owner 福建美一食品有限公司
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