Modified milk and preparation method thereof

A technology for modulating milk and raw milk, which is applied in the direction of dairy products, milk preparations, applications, etc., and can solve problems such as high production costs, small market volume, and slow sales growth

Inactive Publication Date: 2019-05-21
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

[0002] At present, there are some modified milks with added grain grains on the market, but their sales have not been good, and the market volume is also very small. In addition to the difference in product taste between different batches, the production cost is too high, which also leads to the slow growth of its final sales. s reason
And at present, there is no modified milk with added grain particles (particle size ≤ 1mm) in the domestic and foreign markets.

Method used

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  • Modified milk and preparation method thereof
  • Modified milk and preparation method thereof
  • Modified milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Raw materials (based on 1 ton of finished product, the selection of each raw material complies with relevant national standards)

[0042] Raw milk: 900kg;

[0043] Rye particles: 10kg;

[0044] Thickener: 0.5kg; composed of 0.3kg gellan gum and 0.2kg carrageenan;

[0045] White sugar: 70kg;

[0046] Inulin: 20kg

[0047] water: balance

[0048] 2. Production method

[0049] (1) Heat raw milk to 30°C, add thickener, inulin, and white sugar to mix, heat up to 82°C for 15 minutes, cool to below 20°C to obtain milk base;

[0050] (2) Process the rye particles, wash and soak in water at 25°C for 40 minutes, cook at 70°C for 1200 seconds, and then cool to below 20°C for cooling;

[0051] (3) Add processed rye granules online, that is, mix the cooled rye granules with the milk base material obtained in step (1) through a dynamic mixer; the addition speed is adjusted to 2.0Kg / min according to the filling flow rate and the addition amount.

[0052] (4) UHT sterilizatio...

Embodiment 2

[0054] 1. Raw materials (based on 1 ton of finished product, the selection of each raw material complies with relevant national standards)

[0055] Raw milk: 900kg;

[0056] Sorghum particles: 10kg;

[0057] Tartary buckwheat particles: 10kg;

[0058] Thickener: 6.4kg; composed of 1.2kg of microcrystalline cellulose, 0.1kg of gellan gum, 0.1kg of carrageenan, and 5kg of modified starch;

[0059] White sugar: 10kg;

[0060] Inulin: 18kg

[0061] Mogroside: 0.05kg;

[0062] water: balance

[0063] 2. Production method

[0064] (1) Raw milk is heated to 32°C and mixed with thickener, inulin, and white sugar, heated to 85°C and kept for 12 minutes, and cooled to obtain the milk base;

[0065] (2) Process sorghum particles and tartary buckwheat particles, wash and soak in water at 25°C for 60min, cook at 70°C for 1200S, and then cool down;

[0066] (3) Add processed sorghum grains and tartary buckwheat grains on-line, and mix the cooled sorghum grains and tartary buckwheat ...

Embodiment 3

[0069] 1. Raw materials (based on 1 ton of finished product, the selection of each raw material complies with relevant national standards)

[0070] Raw milk: 800kg;

[0071] Oat grains: 50kg;

[0072] Barley granules: 50kg;

[0073] Thickener: 25kg; composed of microcrystalline cellulose 3.4kg; gellan gum 0.8kg; carrageenan 0.8kg; modified starch 20kg; composition.

[0074] White sugar: 0.1kg; Fructose: 5kg; Sucralose: 0.05kg;

[0075] Inulin: 10kg

[0076] water: balance

[0077]2. Production method

[0078] (1) Heat raw milk to 38°C, add thickener, inulin, white granulated sugar, fructose, and sucralose to mix, raise the temperature to 80°C and keep it warm for 15 minutes, and cool to obtain the milk base;

[0079] (2) Wash and soak the oat granules and barley granules in water at 25°C for 40 minutes, cook at 80°C for 1200S, and then cool down;

[0080] (3) adding processed oat granules and barley granules online, and mixing the cooled oat granules and barley granules...

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PUM

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Abstract

The present invention provides a modified milk, which comprises 800 to 900 parts by weight of raw milk, 10 to 100 parts by weight of cereal particles, 0.5 to 25 parts by weight of a thickener, 10 to 20 parts by weight of inulin, and 0.1 to 70 parts by weight of white granulated sugar. The modified milk has delicious taste, high-quality protein and rich dietary fiber, which is especially suitable for the elderly and children to drink, and has the advantages of good continuity of production and uniform filling, has good stability under normal temperature storage conditions, is not easy to appearthe phenomena of aggregation of grain particles and starch precipitation, solves the problem of a large number of bad packets, and achieve large-scale production.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to modulated milk and a preparation method thereof. Background technique [0002] At present, there are some modified milks with added grain grains on the market, but their sales have not been good, and the market volume is also very small. In addition to the difference in product taste between different batches, the production cost is too high, which also leads to the slow growth of its final sales. s reason. And there is not a modified milk that adds grain particles (particle size is ≤ 1mm) in the domestic and foreign markets at present. [0003] Thereby the modulation milk that contains grain microparticles remains to be developed and improved. Contents of the invention [0004] This application is based on the inventor's discovery and recognition of the following facts and problems: [0005] Since the added grain particles are solid, there is a risk of incomplete ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/154
Inventor 陈静李洪亮杜新母智深王孟辉关志涵魏恩慧孙涛
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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