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Fermented milk beverage and preparation method thereof

A fermented milk beverage and fermented milk technology, which is applied in dairy products, milk preparations, applications, etc., can solve the problems that fermented milk beverages need to be improved, and achieve the effect of rich nutrition, excellent flavor and strong flavor

Active Publication Date: 2017-09-29
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] Yet at present fermented milk drink and preparation method thereof still need to be improved

Method used

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  • Fermented milk beverage and preparation method thereof
  • Fermented milk beverage and preparation method thereof
  • Fermented milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] 1. Raw materials (based on 1000 kg)

[0056] Fermented milk: 250 kg

[0057] Ming Liezi: 3 kg

[0058] White sugar: 20 kg

[0059] Sodium carboxymethylcellulose: 3 kg

[0060] Pectin: 0.5 kg

[0061] High fructose syrup: 30 kg

[0062] Aspartame: 0.1 kg

[0063] Acesulfame K: 0.1 kg

[0064] Lactic acid: 1.7 kg

[0065] Sodium citrate: 0.2 kg

[0066] Sodium tripolyphosphate: 0.3 kg

[0067] Apple juice: 2 kg

[0068] Flavor: 0.5 kg

[0069] Purified water up to: 1000 kg

[0070] 2. Preparation method

[0071] 2.1 Raw milk is inoculated with a compound starter (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Lactobacillus lactis at a ratio of 6:3:1) with an inoculum volume of 50 DCU / L, fermented at 42-43°C to 90°T, and inoculated. Dosing after cold breaking;

[0072] 2.2 Use pure water at 35-45°C that is 50 times the mass of Mingliezi to rehydrate Mingliezi under stirring at 500r / min for 15-20 minutes. Under the condition of ~...

Embodiment 2

[0080] Prepare fermented milk beverage according to the method of embodiment 1, difference is that raw material is as follows:

[0081] Fermented milk: 320 kg

[0082] Ming Liezi: 3 kg

[0083] White sugar: 30 kg

[0084] Sodium carboxymethylcellulose: 3 kg

[0085] Pectin: 0.5 kg

[0086] High fructose syrup: 30 kg

[0087] Aspartame: 0.05 kg

[0088] Acesulfame K: 0.05 kg

[0089] Lactic acid: 1.3 kg

[0090] Sodium citrate: 0.2 kg

[0091] Sodium tripolyphosphate: 0.3 kg

[0092] Apple juice: 2 kg

[0093] Flavor: 0.5 kg

[0094] GABA: 0.2 kg

[0095] Purified water up to: 1000 kg

[0096] The mass ratio of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus lactis is 6:3:1.

[0097] The fermented milk beverage of this embodiment has a protein content of about 1.0%, and the appearance of the product is milky white, with uniformly distributed black / brown Mingliezi granules, sweet and sour, and rich in fermented flavor. After ...

Embodiment 3

[0099] Prepare fermented milk beverage according to the method of embodiment 1, difference is that raw material is as follows:

[0100] Fermented milk: 380 kg

[0101] Ming Liezi: 3 kg

[0102] White sugar: 35 kg

[0103] Sodium carboxymethylcellulose: 3.5 kg

[0104] Pectin: 0.5 kg

[0105] High fructose syrup: 15 kg

[0106] Aspartame: 0.1 kg

[0107] Acesulfame K: 0.1 kg

[0108] Lactic acid: 1.0 kg

[0109] Sodium tripolyphosphate: 0.4 kg

[0110] Apple juice: 4 kg

[0111] Flavor: 0.5 kg

[0112] Purified water up to: 1000 kg

[0113] The mass ratio of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus lactis is 7:2:1.

[0114] The fermented milk beverage of this embodiment has a protein content of about 1.2%, a milky white appearance, and evenly distributed black / brown Mingliezi granules, sweet and sour taste, and strong fermented flavor. After the product is placed at room temperature for 6 months, there is no dehydrati...

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PUM

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Abstract

The invention provides a fermented milk beverage and a preparation method thereof. Based on the total mass of the fermented milk beverage, the fermented milk beverage comprises the following components in percentage by mass: 25-48% of fermented milk, 0.2-0.8% of ocimum basilcum, 2-3.5% of white granulated sugar, 1.5-3.5% of high fructose corn syrup, 0.005-0.02% of a sweetening agent, 0.05-0.2% of an acidity adjusting agent, 0.01-0.08% of salt substances, 0.30-0.50% of a stabilizing agent, 0.20-0.50% of apple juice, 0-0.10% of essence and the balance of water. The fermented milk beverage disclosed by the invention is rich in nutrition, rich in necessary amino acids and unsaturated fatty acid, excellent in flavor and mouth feel, and high in stability.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to fermented milk beverages and methods for their preparation. Background technique [0002] According to different processing techniques, acidic milk-containing beverages are divided into two types: formulated type and fermented type. Formulated milk-containing beverages are beverages made from milk or dairy products, adding water, white sugar, stabilizers, sweeteners, sour agents and other substances; fermented milk-containing beverages (referred to as fermented milk beverages) are based on Milk or milk products are the main raw materials. After fermentation by lactic acid bacteria, microorganisms metabolize lactose to produce lactic acid, and decompose proteins to produce various flavor substances, and then blended into functional beverages. Since fermented milk beverages are fermented, they will produce more nutrients and have a better fermented flavor, so th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/133
CPCA23C9/1238A23C9/13A23C9/1307A23C9/133
Inventor 李辉哈斯格日图李树森康正雄李洪亮母智深
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD