Non-live bacterium type whey milk-containing drink and preparation method thereof

A technology for milk-containing beverages and whey, applied in whey, dairy products, Streptococcus/Lactococcus, etc., can solve the problems of product taste improvement, low protein content, complicated process, etc., to achieve shelf life, reduce production costs, good stability

Pending Publication Date: 2018-12-18
河北新希望天香乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention has the following defects: (1) Lactase hydrolysis and post-fermentation all take a long time, resulting in energy waste; (2) product taste needs to be improved
[0011] In summary,

Method used

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  • Non-live bacterium type whey milk-containing drink and preparation method thereof
  • Non-live bacterium type whey milk-containing drink and preparation method thereof
  • Non-live bacterium type whey milk-containing drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A preparation method of non-viable whey milk-containing beverage includes the following steps:

[0058] (1) Preparation of whey, the following parts are parts by weight:

[0059] Skim the raw milk to make the fat content between 1.2% and 1.5%. Take part of the skim milk and heat it up to 52°C. Add 40 parts of white sugar and cut for 5 minutes. Add the remaining skim milk to make the volume up to 1000 parts. Filter and homogenize, homogenization temperature is 60℃, homogenization pressure 15-16Mpa, sterilization, sterilization temperature 95℃, sterilization time 300s, after sterilization, cool to 38℃, inoculate starter A, terminate pH 4.6, demulsify and stir for 200s After passing through the separator, the separator has a flow rate of 3.0 tons / hour and a smoothing pump speed of 20%. The obtained Greek yogurt is cooled to 23°C and enters into a tank for filling. The outlet temperature during whey separation is 35°C, and the whey is directly converted into feed.

[0060] The pr...

Embodiment 2

[0074] A preparation method of non-viable whey milk-containing beverage includes the following steps:

[0075] (1) Preparation of whey, the following parts are parts by weight:

[0076] The raw milk is skimmed to make the fat content 1.8%-2.0%. Take part of the skim milk and heat it to 54°C. Add 50 parts of white sugar and cut for 10 minutes. Add the remaining skim milk to make the volume to 1000 parts, then filter, Homogenization, homogenization temperature is 70℃, homogenization pressure 15-16Mpa, sterilization, sterilization temperature 94℃, sterilization time 300s, after sterilization, cool to 40℃, inoculate starter A, terminate pH 4.7, demulsify and stir for 200s, after Separator, the separator has a flow rate of 2.8 tons / hour and a smoothing pump speed of 20%. The obtained Greek yogurt is cooled to 23°C and put into cans. The outlet temperature during whey separation is 40°C, and the whey is directly fed into the whey tank for later use.

[0077] The protein content of the ra...

Embodiment 3

[0091] A preparation method of non-viable whey milk-containing beverage includes the following steps:

[0092] (1) Preparation of whey, the following parts are parts by weight:

[0093] The raw milk is skimmed to make the fat content between 1.5% and 1.7%. Take part of the skim milk and heat it to 55°C. Add 40 parts of white sugar and cut for 5 minutes. Add the remaining skim milk to make the volume up to 1000 parts, then filter, Homogenize, homogenization temperature is 65℃, homogenization pressure 15-16Mpa, sterilization, sterilization temperature 95±2℃, sterilization time 300s, after sterilization, cool to 40℃, inoculate starter A, terminate pH 4.6, demulsify and stir for 200s After passing through the separator, the separator has a flow rate of 3.1 tons / hour and a smoothing pump speed of 20%. The Greek yogurt is cooled to 23°C and placed in the tank. The temperature of the whey separation is 33°C, and the whey is directly fed into the whey tank.

[0094] The protein content of t...

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Abstract

The present invention relates to non-live bacterium type whey milk-containing drink and relates to a preparation method thereof, and belongs to the technical field of dairy product and drink processing. The preparation method comprises the following steps: 300-400 parts of whey is taken; the taken whey is heated to a temperature of 55-65 DEG C; a stabilizer is added; the materials are sheared at ahigh speed for 3-5 minutes; the materials are cooled to 25 DEG C or below; 400-500 parts of a yoghurt base material is added; constant volume setting is conducted by adding softened water to 1,000 parts; homogenization is conducted at 60-75 DEG C and 16-20 Mpa; sterilization is conducted at 125 plus or minus 2 DEG C for 25-30 s to obtain the whey milk-containing drink; raw milk is degreased to fat content of 1.2%-2.0%; inoculation fermentation is conducted to a pH of 4.8-4.4; demulsification and stirring are conducted; flow rate is 2.8-3.4 tons/hour; a smooth pump speed is 20%; and Greek yogurt and whey are separated. The preparation method solves a problem of whey separation of the Greek yogurt; the whey directly participates in material melting and improves the stability of the product;and the non-live bacterium type whey milk-containing drink is small in investment and high in output, and avoids environmental pollution caused by direct emissions.

Description

Technical field [0001] The invention relates to a non-viable whey milk-containing beverage and a preparation method of the non-viable whey milk-containing beverage, belonging to the technical field of dairy products and beverage processing. Background technique [0002] Greek yogurt is a short-textured, viscous, creamy yogurt that is deeply loved by consumers and has a broad market prospect. Pure Greek yogurt is called filtered whey yogurt, which makes Greek yogurt produce a large amount of by-product whey. According to statistics, 9×10 whey is produced every year in the world. 7 Tons, the quantity is considerable. For most processing techniques, the processing of whey is difficult due to the "stickiness" of whey protein and the complexity of lactose. At present, some Greek yogurt manufacturers directly discharge whey into wastewater. This approach not only causes a waste of resources, but also causes serious environmental pollution. [0003] In recent years, the United States, F...

Claims

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Application Information

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IPC IPC(8): A23C21/06A23C21/08A23C3/03
CPCA23C3/03A23C21/06A23C21/08A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/249A23V2400/51
Inventor 屈小玄郑玮丽康红艳孙金威
Owner 河北新希望天香乳业有限公司
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