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A kind of sour milk product containing ginger juice and preparation method thereof

A technology for dairy products and sour taste, applied in dairy products, other dairy products, bacteria used in food preparation, etc., can solve the problems of strong astringency and graininess of yogurt, affect the taste of yogurt, and prone to precipitation, etc., to prevent coagulation Effects of milk phenomenon, prevention of milk denaturation, and improvement of flavor harmony

Active Publication Date: 2022-04-05
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

[0004] The above-mentioned technology adds a thickener in the process of preparing yogurt, which improves the stability of the system to a certain extent. However, it is regrettable that the above-mentioned ginger extract is obtained after high-temperature cooking, extraction and filtration. Starch is easy to gelatinize during the cooking process. When it is added to yogurt, it will affect the taste of yogurt, resulting in a strong astringent and grainy feeling of yogurt; although the above technology adds a thickener, it is still easy to appear after long-term storage Precipitation, especially in the face of sour milk products with added milk protein, the precipitation phenomenon is more obvious

Method used

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  • A kind of sour milk product containing ginger juice and preparation method thereof
  • A kind of sour milk product containing ginger juice and preparation method thereof
  • A kind of sour milk product containing ginger juice and preparation method thereof

Examples

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Effect test

Embodiment 1

[0062] This embodiment provides a normal-temperature flavored fermented milk containing ginger juice and a preparation method thereof.

[0063] Normal temperature flavored fermented milk:

[0064] The normal temperature flavored fermented milk consists of 899kg raw milk, 2kg milk protein powder, 80kg white sugar, 10kg hydroxypropyl distarch phosphate, 1.5kg pectin, 0.3kg agar, 2kg ginger juice, 4kg jujube juice, 1.2kg essence, 100kg of sour dairy products are raw materials with 20DCU of strains; the milk protein powder is whey protein powder with a protein content of 70wt%, and the strains are Lactobacillus bulgaricus and Streptococcus thermophilus in a mass ratio of 3:7 Compound;

[0065] Wherein, the extraction process of ginger juice comprises the following steps:

[0066] 1) Choose fresh and high-quality ginger, wash and drain;

[0067] 2) Peel the drained ginger, cut into 0.4cm thin slices, crush and beat until the particle diameter in the slurry is less than 1mm, bre...

Embodiment 2

[0079] This embodiment provides a normal-temperature flavored fermented milk containing ginger juice and a preparation method thereof.

[0080] Normal temperature flavored fermented milk:

[0081] The normal temperature flavored fermented milk consists of 888.9kg raw milk, 2kg milk protein powder, 85kg white sugar, 12kg hydroxypropyl distarch phosphate, 1.7kg pectin, 0.3kg agar, 4kg ginger juice, 5kg jujube juice, 1.1kg essence, Add 20DCU strains to the raw material of every 100kg sour dairy products; the milk protein powder is whey protein powder with a protein content of 70wt%, and the strains are Lactobacillus bulgaricus and Streptococcus thermophilus according to the quality of 3:7 ratio compounding;

[0082] Wherein, the extraction process of ginger juice comprises the following steps:

[0083] 1) Choose fresh and high-quality ginger, wash and drain;

[0084] 2) Peel the drained ginger, cut into 0.4cm thin slices, crush and beat, and collect the slurry;

[0085] 3) A...

Embodiment 3

[0096] This embodiment provides a normal-temperature flavored fermented milk containing ginger juice and a preparation method thereof.

[0097] Normal temperature flavored fermented milk:

[0098] The normal temperature flavored fermented milk consists of 876.9kg raw milk, 3kg milk protein powder, 90kg white sugar, 14kg hydroxypropyl distarch phosphate, 1.8kg pectin, 0.3kg agar, 6kg ginger juice, 7kg jujube juice, 1.0kg essence, Add 20DCU strains to the raw material of every 100kg sour dairy products; the milk protein powder is whey protein powder with a protein content of 70wt%, and the strains are Lactobacillus bulgaricus and Streptococcus thermophilus according to the quality of 3:7 ratio compounding;

[0099] Wherein, the extraction process of ginger juice comprises the following steps:

[0100] 1) Choose fresh and high-quality ginger, wash and drain;

[0101] 2) Peel the drained ginger, cut into 0.4cm thin slices, crush and beat, and collect the slurry;

[0102]3) Ad...

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Abstract

The invention discloses a sour dairy product containing ginger juice and a preparation method thereof. The sour dairy product containing ginger juice is properly mixed with stabilizer, ginger juice, sweetener and strains. When a large amount of milk is added, even if whey protein powder is added, the sour dairy product can be stored at room temperature for 5 For more than a month, there will be no precipitation and water separation, and the sour dairy products will not feel astringent or grainy.

Description

technical field [0001] The invention belongs to the technical field of dairy product preparation, in particular to a sour dairy product containing ginger juice and a preparation method thereof, in particular to a normal-temperature flavored fermented milk containing ginger juice and a preparation method thereof. Background technique [0002] In recent years, with the rapid development of the dairy industry, different types of dairy products have been developed, among which sour dairy products are widely loved by consumers. Common types include yogurt, flavored yogurt, fermented milk and Flavored fermented milk. Sour dairy products not only retain all the advantages of milk, but also make use of their strengths and circumvent weaknesses in some aspects during processing, becoming more suitable for human nutrition and health care products. [0003] Under the premise of satisfying nutrition, consumers, especially young consumers, are increasingly pursuing new taste enjoyment, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C2220/204A23V2400/147A23V2400/125A23V2400/123A23V2400/249
Inventor 李辉李洪亮兴长友李树森康正雄
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD