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Inflated mousse fermented milk product capable of being preserved through low-temperature freezing and making method of inflated mousse fermented milk product

A technology for fermented dairy products and low-temperature freezing, which is applied in the direction of dairy products, bacteria and milk preparations used in food preparation, etc. Cool taste, texture retention, uniform and stable dispersion of water and emulsion

Active Publication Date: 2018-09-28
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The variety of existing aerated yogurt products is not rich enough, mainly including aerated products formed by injecting sterile carbon dioxide or nitrogen, such as patent CN201710900406, patent CN201310051184, etc.
Moreover, the existing disclosed aerated fermented yogurt products, on the one hand, the aseptic carbon dioxide aerated yogurt in the existing aerated fermented yogurt products, because the charged carbon dioxide is easily denatured in water, carbonic acid and calcium react to form precipitation, which destroys the fermentation process. On the other hand, in order to ensure the uniform and stable texture of aerated yogurt products and prevent delamination or denaturation, the existing aerated yogurt products need to be fermented first and then added ingredients such as cream. The second batching operation is realized, and the operation steps are cumbersome, and the secondary feeding is easy to substitute bacteria, destroying the dairy products, and resulting in low production efficiency.
In addition, the existing aerated fermented dairy products with secondary ingredients are usually only suitable for refrigerated storage at a temperature of 0 to minus 10°C due to the texture of water and milk. Severely, seriously spoils its mouthfeel texture

Method used

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  • Inflated mousse fermented milk product capable of being preserved through low-temperature freezing and making method of inflated mousse fermented milk product
  • Inflated mousse fermented milk product capable of being preserved through low-temperature freezing and making method of inflated mousse fermented milk product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Preparation of aerated mousse yoghurt

[0030] Get raw materials according to the following mass percentages: 65% raw milk, 20% cream, 8% white sugar, 2% sweetened condensed milk, 2% skimmed milk powder, 3% stabilizer (comprising 1.5% gelatin, 1% modified starch and 0.5% fruit Gum) and 0.005% leavening agent. The process steps are as follows:

[0031] 1) Preheat raw milk to 40°C, add skim milk powder and stir for 5-10 minutes, hydrate for 30 minutes, then add sugar, sweetened condensed milk and stabilizer mixture, stir for 10 minutes, heat up to 60°C, add cream and stir 5min, constant volume;

[0032] 2) Preheat the mixed material to 60°C for homogenization, and the homogenization pressure is 20-22MPa;

[0033] 3) Sterilize after homogenization, the sterilization condition is 95°C, 300 seconds;

[0034] 4) After sterilizing, cool the material to 42°C, add a starter and mix and stir for 10 minutes, then ferment at rest, and the acidity at the end of the fer...

Embodiment 2

[0037] Example 2 Preparation of aerated mousse yoghurt after ripening

[0038] Get raw materials according to the following mass percentages: 80% raw milk, 9% cream, 7.5% white sugar, 1% sweetened condensed milk, 1.5% concentrated protein powder, 2.5% stabilizer (comprising 1.5% gelatin, 0.5% modified starch and 0.5% starch cold gum) and 0.005% leavening agent. The process steps are as follows:

[0039] 1) Preheat raw milk to 50°C, add skim milk powder and stir for 5-10 minutes, hydrate for 30 minutes, then add sugar, sweetened condensed milk and stabilizer mixture, stir for 10 minutes, heat up to 70°C, add cream and stir 5min, constant volume;

[0040] 2) Preheat the mixed materials to 60°C for homogenization, the homogenization pressure is 20-25MPa;

[0041] 3) Sterilize after homogenization, the sterilization condition is 95°C, 300 seconds;

[0042] 4) After sterilizing, cool the material to 42°C, add a starter and mix and stir for 10 minutes, then ferment at rest, and th...

Embodiment 3

[0045] Example 3 Preparation of mixed berry jam aerated mousse yoghurt

[0046] Get raw materials according to the following mass percentages: 72% raw milk, 8% cream, 10% mixed berry jam (raspberry, blueberry and cranberry), 6.75 white sugar, 1% sweetened condensed milk, 2.25% stabilizer (comprising 1.35% gelatin, 0.45% modified starch and 0.45 gellan gum) and 0.005% leavening agent. The process steps are as follows:

[0047] 1) Preheat raw milk to 60°C, add skim milk powder and stir for 5-10 minutes, hydrate for 30 minutes, then add sugar, sweetened condensed milk and stabilizer mixture, stir for 10 minutes, heat up to 65°C, add cream and stir for 10 minutes , constant volume, cooling;

[0048] 2) Preheat the mixed materials to 60°C for homogenization, the homogenization pressure is 20-25MPa;

[0049] 3) Sterilize after homogenization, the sterilization condition is 95°C, 300 seconds;

[0050] 4) After sterilizing, cool the material to 42°C, add a starter and mix and stir...

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PUM

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Abstract

The invention discloses an inflated mousse fermented milk product capable of being preserved through low-temperature freezing. The inflated mousse fermented milk product is prepared from the followingraw material components in percentage of 40%-89% of raw milk, 10%-50% of cream powder, 0%-8% of white sugar, 0%-5% of sweetened condensed milk, 0%-2% of skimmed milk powder or concentrated raw milk protein, 1%-3% of a stabilizing agent and 0.002%-0.005% of a fermenting agent, and after fermentation, bacteria-free nitrogen is inflated, wherein the volume ratio of the bacteria-free nitrogen to fermented milk is 20%-60%. Products are uniform in texture and fine and smooth in mouth feel, can maintain water-milk balance under the frozen condition of 0 DEG C to minus 20 DEG C, fine, smooth and refreshing taste of a dairy product is maintained, the problems that large ice crystals exist and layering is caused are effectively solved, the frozen storage temperature of conventional inflated fermented yogurt is widened, the cool and refreshing mouth feel of the inflated mousse fermented milk product are further improved, and requirements of summertime products having good mouth feel and nutrients are met. The invention further discloses a method for preparing the inflated mousse product through primary fermentation of ingredients.

Description

technical field [0001] The invention belongs to the field of fermented dairy products, and in particular relates to an aerated mousse fermented dairy product which can be frozen and stored at a low temperature of 0°C to -20°C and a preparation method thereof. Background technique [0002] As a common dairy product with good taste and nutritional value, fermented milk is deeply loved by everyone. At present, the dairy products produced and sold on the market are mainly divided into three categories: solidified type, stirred type and drinking type. As an emerging type, aerated yogurt specifically refers to the dairy product formed after aseptic gas is passed through fermented milk. [0003] The variety of existing aerated yogurt products is not rich enough, mainly including aerated products formed by injecting sterile carbon dioxide or nitrogen, such as patent CN201710900406, patent CN201310051184, etc. Moreover, the existing disclosed aerated fermented yogurt products, on t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/123A23V2400/249
Inventor 梁文星丁顺李启明朱雅丽段雪梅刘媛付瑞东孙金威
Owner NEW HOPE DAIRY HLDG