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Osmanthus flower sweet fermented rice flavor fermented milk and preparation method thereof

A technology of fermented milk and fermented rice, applied in the direction of bacteria and lactobacilli used in dairy products and food preparation, to achieve the effects of preventing side effects, smooth taste, and inhibiting growth

Pending Publication Date: 2020-01-31
江苏美天奶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The market has a high degree of acceptance, and the domestic market has not yet developed such similar products, which has high value and high potential sales development space

Method used

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  • Osmanthus flower sweet fermented rice flavor fermented milk and preparation method thereof
  • Osmanthus flower sweet fermented rice flavor fermented milk and preparation method thereof
  • Osmanthus flower sweet fermented rice flavor fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Raw material formula (see Table 1)

[0042] Table 1 Raw materials and content

[0043] Additives Mass percentage (%) fresh milk 83 Sweet-scented osmanthus wine 6 White sugar 7 cream 2 whey protein 1.13 Osmanthus essence SR-4369 0.1 Wine fragrance SR-15065 0.07 Compound emulsifying thickener FY-01158 0.7 Starter "AiBi" LbS 22.11 R2 50AU Starter "AiBi" Lb3.02 50AU

[0044] Preparation process description and quality control points

[0045] (1) The acceptance of raw milk is the first element in the production process. A high-quality milk source is a prerequisite for producing high-quality products, so raw milk purchases must comply with the national standard GB19301 for raw milk acceptance, and strictly follow the standards. The items that should be done in the acceptance of raw milk include alcohol test, acidity test, fat test, protein test, antibiotic test, total bacterial colony test and a...

Embodiment 2

[0082] Embodiment 2 (refreshing type)

[0083] 2. Raw material formula (see Table 1)

[0084] Table 1 Raw materials and content

[0085] Additives Mass percentage (%) fresh milk 86.23 Sweet-scented osmanthus wine 4 White sugar 6.5 cream 1.5 whey protein 1.13 Osmanthus essence SR-4369 0.08 Wine fragrance SR-15065 0.06 Compound emulsifying thickener FY-01158 0.5 Starter "AiBi" LbS 22.11 R2 50AU Starter "AiBi" Lb3.02 50AU

[0086] Preparation process description and quality control points

[0087] (1) The acceptance of raw milk is the first element in the production process. A high-quality milk source is a prerequisite for producing high-quality products, so raw milk purchases must comply with the national standard GB19301 for raw milk acceptance, and strictly follow the standards. The items that should be done in the acceptance of raw milk include alcohol test, acidity test, fat test, protein test, a...

Embodiment 3

[0124] Embodiment 3 (heavier local flavor, unique mouthfeel)

[0125] 3. Raw material formula (see Table 1)

[0126]Table 1 Raw materials and content

[0127] Additives Mass percentage (%) fresh milk 79.77 Sweet-scented osmanthus wine 8 White sugar 7.5 cream 2.5 whey protein 1.3 Osmanthus essence SR-4369 0.1 Wine fragrance SR-15065 0.08 Compound emulsifying thickener FY-01158 0.75 Starter "AiBi" LbS 22.11 R2 50AU Starter "AiBi" Lb3.02 50AU

[0128] Preparation process description and quality control points

[0129] (1) The acceptance of raw milk is the first element in the production process. A high-quality milk source is a prerequisite for producing high-quality products, so raw milk purchases must comply with the national standard GB19301 for raw milk acceptance, and strictly follow the standards. The items that should be done in the acceptance of raw milk include alcohol test, acidity test, fat ...

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Abstract

The invention relates to an osmanthus flower sweet fermented rice flavor fermented milk. The osmanthus flower sweet fermented rice flavor fermented milk is characterized in that the fermented milk isprepared from the following components in percentage by mass: 75%-88% of raw milk, 4%-8% of osmanthus flower sweet fermented rice products, 6.5%-8% of sugar, 0.5%-0.8% a compound thickener, 1.5%-2.5%of cream, 1.1%-1.3% of whey protein powder, 0.14%-0. 18% of flavor and 0.004% of a leavening agent, wherein the leavening agent includes a mixture of streptococcus thermophilus and lactobacillus delbrueckii subspecies bulgaricus and lactobacillus casei; and the fermented milk has a protein content of 3.0-4.0% and a fat content of 3.6-4.0%, and the total isomorph content is 16.5-20%. The osmanthusflower sweet fermented rice flavor fermented milk has good uniformity, finer tissue state, rich flavor, and strongosmanthus flower sweet fermented rice flavor; through a reasonable formula and an appropriate technology, good product stability and good taste during shelf life are guaranteed, and a nutritional health-care effect is achieved; and a preparation method of the fermented milk is environmentally friendly and energy-saving, and is suitable for industrial production.

Description

technical field [0001] The invention relates to fermented milk fermented with sweet-scented osmanthus wine and a preparation method thereof. It belongs to the technical field of dairy products. Background technique [0002] In recent years, with the improvement of living standards and health awareness of Chinese residents, the status of dairy products in the dietary structure of residents has increased significantly. Yogurt, as a food with health functions, is even more popular among consumers. In recent years, the growth rate of my country's yogurt market has led the world, maintaining double-digit growth every year, and it is also the fastest growing category. [0003] In developed countries, low-temperature yogurt products (including yogurt and lactic acid bacteria beverages) are the main products. Due to the influence of imperfect cold chain construction, in recent years, the development of low-temperature yogurt in my country has slowed down. The growth rate of yogurt ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/123A23V2400/249
Inventor 胡优杰王灏吴娜彭涛罗余
Owner 江苏美天奶业有限公司
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