Blueberry milk-beer drink and production method thereof

A production method and blueberry technology, applied in the direction of milk preparations, dairy products, other dairy products, etc., can solve the problem that the nutrition and functional components of fruit and vegetable juice are very different, the reasons for product stratification or precipitation are different, and the product development is restricted. Application and other issues, to achieve the effect of easy control of production process conditions, enhanced nutritional value and health care function, and shortened production cycle

Inactive Publication Date: 2017-11-24
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Dairy products are rich in nutrients such as protein and carbohydrates, and functional components such as fruit and vegetable juices are rich in vitamins and phenolic substances. Mixed drinking of the two can have a good complementary effect of nutrients and functional components, but dairy products and Mixed fruit and vegetable juices often have problems such as poor stability, easy layering, precipitation and functional component damage, which seriously restrict the development and application of such products, and the nutritional and functional components of different fruit and vegetable juices vary greatly, resulting in product The reasons for stratification or precipitation are different, and there must be a personalized solution to solve the stability problem of different fruit and vegetable juice mixed milk products

Method used

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  • Blueberry milk-beer drink and production method thereof
  • Blueberry milk-beer drink and production method thereof
  • Blueberry milk-beer drink and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Fresh milk or 10% (m / m) skim milk powder reconstituted milk (add 10g skim milk powder to 100mL water, the same as the following examples) add 8% (m / m) sucrose (fresh milk or skim milk powder 8% of reconstituted milk quality, the following examples are the same), after pasteurization, utilize Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. The bacterial strains are 1:5:0.5:1, and the strains are all purchased from the China Industrial Microorganism Culture Collection Management Center; the preservation number of the Lactobacillus acidophilus strain is: CICC 20250; the Lactobacillus delbrueckii subsp. .bulgaricus) bacterial strain preservation number is: CICC20247; paracasei Lactobacillus (Lactobacillus paracasei) bacterial strain preservation number is: CICC 20241; 8 CFU / g fresh milk or skim milk powder reconstituted milk, fermented at 37°C for 6 hours until curdling, to obtain lactic acid bacteria fermented yogurt;

[0032] (2) Fresh milk or 12% (m / m) s...

Embodiment 2

[0047] (1) Fresh milk or 12% (m / m) skimmed milk powder reconstituted milk is added with 6% (m / m) sucrose, and after pasteurization, Lactobacillus acidophilus and Lactobacillus delbrueckii subsp. Lactobacillus), Lactobacillus paracasei and Lactobacillus plantarum (the ratio of the number of strains is 1:0.1:2:10), the amount of access is 10 7 CFU / g fresh milk or skimmed reconstituted milk, fermented at 42°C for 4 hours until curdling, to obtain lactic acid bacteria fermented yogurt;

[0048] (2) Fresh milk or 8% (m / m) skimmed milk powder reconstituted milk is added with 4% (m / m) sucrose, and after pasteurization, the commercial strain Kluyveromyces marxianus LAF-4 (Kluyveromyces marxianus) LAF-4, purchased from Denmark Co. Hansen Company), the access volume is 10 8 CFU / g of fresh milk or skimmed reconstituted milk, fermented at 30°C for 11 hours until a large number of bubbles are generated to obtain yeast fermented milk;

[0049] (3) Centrifuge the blueberries at 10,000 rpm ...

Embodiment 3

[0056] (1) Fresh milk or 8% (m / m) skimmed milk powder reconstituted milk is added with 4% (m / m) sucrose, and after pasteurization, the commercial strain Lactobacillus Danisco (YOMIX 495LYO 250DCU, strain Streptococcus thermophilus and Lactobacillus bulgaricus, purchased from Danisco (China) Co., Ltd.), the access amount is 10 6 CFU / g fresh milk or skim milk powder reconstituted milk, fermented at 35°C for 8 hours until curdling, to obtain lactic acid bacteria fermented yogurt;

[0057] (2) Fresh milk or 10% (m / m) skimmed milk powder reconstituted milk is added with 8% (m / m) sucrose, and after pasteurization, the commercial strain Kluyveromyces marxianus LAF-4 (Kluyveromyces marxianus) LAF-4), access volume 10 8 CFU / g fresh milk or skim milk powder reconstituted milk, fermented at 35°C for 10 hours until a large number of bubbles are generated to obtain yeast fermented milk;

[0058] (3) Centrifuge the blueberries for 15 minutes at 5000 rpm to obtain clear blueberry juice aft...

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Abstract

The invention discloses blueberry milk-beer drink and a production method thereof. The production method comprises the steps of fermenting by using lactic acid bacteria and saccharomycetes so as to respectively prepare lactic acid bacteria fermented milk and saccharomycete fermented milk, and mixing the prepared lactic acid bacteria fermented milk and saccharomycete fermented milk so as to prepare mixed fermented milk; after that, adding clear blueberry juice, a sweetener and a compound stabilizer into the mixed fermented milk to obtain blueberry mixed fermented milk; carrying out two-stage high-pressure homogenization, injecting CO2, filling, and sterilizing to obtain a blueberry milk-beer drink finished product. The production method provided by the invention is simple in technology and short in production cycle, can shorten the production cycle to 12h or less, is high in production efficiency and product stability, low in equipment requirements and less in production investment, and can greatly reduces the production cost. The obtained product not only has the unique characteristics of milk flavor, low alcohol, tongue astringency, nutrition and health care of milk-beer, but is also endowed with special blueberry flavor due to the addition of the blueberry juice; therefore, the nutritional and health care functions of the milk-beer are further improved, and the blueberry milk-beer drink is suitable for home, sports, travel and meeting with friends and has wide market prospect.

Description

technical field [0001] The invention relates to a blueberry milk beer drink and a production method thereof, belonging to the field of deep processing of dairy products. Background technique [0002] Milk beer is made from fresh milk, fermented by lactic acid bacteria and yeast, and then sterilized. It is a low-alcohol, carbon dioxide-containing dairy drink rich in protein, amino acids, vitamins, etc. needed by the human body. Milk beer has strong frankincense, delicate and lubricated, soft and long, refreshing and killing. At the same time, its natural sour frankincense and rich mellow aroma are integrated into one, which is endless aftertaste. It also has the sweet and sour taste of yogurt drinks, rich in protein, amino acids and vitamins. , Calcium, has the special effects of promoting blood circulation in the human body, appetizing and invigorating the spleen, promoting body fluids and quenching thirst, improving self-immunity, clearing intestinal toxins, and beautifying...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/13A23C2240/15
Inventor 夏秀东周剑忠单成俊刘小莉王英张丽霞
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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