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Modified milk and its preparation method

A technology for modulating milk and lactic acid, which is applied in the directions of dairy products, milk preparations, and applications to achieve the effects of high flavor and taste, excellent flavor and taste, and rich nutrition.

Active Publication Date: 2020-08-11
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, currently, a modified milk containing custard fruit is yet to be developed

Method used

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  • Modified milk and its preparation method
  • Modified milk and its preparation method
  • Modified milk and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～5

[0051] In this example, reconstituted milk was prepared as follows:

[0052] 1. The raw materials are as shown in Table 1.

[0053] Table 1 Raw materials

[0054]

[0055]

[0056] 2. Steps

[0057] a. Mix and disperse white sugar, stabilizer, and sweetener in part of the raw milk at ①°C, slowly raise the temperature to ②°C and stir for 3 minutes until the colloid is completely hydrated and dissolved. Use an iron basin to check that there is no agglomeration or undissolved Crystal blocks or granules are mixed with the remaining part of the raw milk and part of the buffer;

[0058] b. Mix Sakyamuni and the rest of the buffer salt at 70-75°C for 10-15 minutes, and mix the resulting mixed solution with the material solution obtained in step a;

[0059] c. After cooling the feed liquid to ④°C, add an acidity regulator online;

[0060] d. The pH of the feed solution after acid adjustment is ⑤;

[0061] e. After adding the essence to the material liquid, stir for 6 minute...

Embodiment 6

[0082] Embodiment 6 product evaluation

[0083] 1. Sensory evaluation

[0084] Scoring criteria for product attribute suitability:

[0085] Sweet and sour coordination: very coordinated = 5 points, moderately coordinated = 4 points, coordinated = 3 points, uncoordinated = 2 points, very uncoordinated = 1 point.

[0086] Organization status: very good = 5 points, relatively good = 4 points, good = 3 points, not good = 2 points, unacceptable = 1 point.

[0087]Taste viscosity: Like it very much = 5 points, like it quite = 4 points, like it = 3 points, generally = 2 points, dislike = 1 point.

[0088] Overall preferences: Like it very much = 5 points, like it a lot = 4 points, like it = 3 points, generally = 2 points, dislike = 1 point.

[0089] Carry out sensory evaluation with embodiment and comparative example, find 10 sensory evaluators to carry out scoring, sensory result score averages, finally draws the following results:

[0090] Table 3 Sensory evaluation score table...

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Abstract

The invention provides modified milk and a preparation method of the modified milk. The modified milk comprises raw milk, a custard apple and a buffer salt. The modified milk is rich in nutrients, excellent in flavor and taste, and relative high in stability.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to reconstituted milk and methods for its preparation. Background technique [0002] Sakyamuni, scientific name Tomato Branch, common name Bergamot fruit, Ringling, tropical semi-deciduous shrub or small tree, native to tropical America, widely distributed in tropical and warmer subtropical regions, and known for its extremely rich nutritional value It is called "Southland Precious Fruit". Sakyamuni pulp contains 16 kinds of amino acids, of which the content of 7 kinds of amino acids necessary for human body is as high as 101mg / 100g, and the content of flavonoids is 35.8mg / 100g. It is rich in potassium, sodium, calcium, magnesium, iron, zinc and other mineral elements. Sakyamuni fruit is very fresh and sweet, and its taste is recognized and loved by the public. [0003] However, currently, a modified milk containing custard fruit remains to be developed. Conte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/156
CPCA23C9/156
Inventor 魏恩慧杜新李洪亮母智深杨永龙
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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