Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Quark dessert production process and stirring device thereof

A kind of production process, technology of stirring device

Inactive Publication Date: 2020-06-09
北京嘉瑞富德食品科技有限公司
View PDF11 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Quark dessert belongs to the cross-border dairy products of cheese, yogurt and dessert. It has a novel texture and taste, but it is sticky and difficult to mix evenly.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Quark dessert production process and stirring device thereof
  • Quark dessert production process and stirring device thereof
  • Quark dessert production process and stirring device thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0034] The preferred embodiments of the present invention will be described below in conjunction with the accompanying drawings. It should be understood that the preferred embodiments described here are only used to illustrate and explain the present invention, and are not intended to limit the present invention.

[0035] The embodiment of the present invention provides a kind of quark dessert production process, comprises the following steps:

[0036] 1.2.1. Quark portion (protein 8.1% fat 3.1%):

[0037] 1.2.1.1. Preheating: Take whole milk (3.0% protein, 3.5% fat) accounting for 30% of the total amount and raise the temperature to 45-50°C.

[0038] 1.2.1.2. Ingredients: dry mix white sugar (4.5% of the total ingredients of quark), concentrated milk protein MPC80 (5.2% of the total ingredients of quark), whey protein powder WPC80 (1.5% of the total ingredients of quark) Mix well, add milk and stir at constant temperature for about 20 minutes. Then keep it at 45-50°C for 45...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a quark dessert production process. The process comprises the following steps: S1, preparing quark; S2, preparing yoghourt; S3, preparing a cream mixture; S4, mixing a thickening agent, white granulated sugar and the cream mixture, and performing heating sterilization and cooling so as to obtain a material A; S5, mixing and stirring the quark, the yoghourt and the materialA to obtain a material B; and S6, cooling, storing and canning the material B. The invention aims to provide a cross-boundary dairy product production process integrating quark, yoghourt and desserttaste states and a stirring device capable of stirring more uniformly.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a quark dessert production process and a stirring device thereof. Background technique [0002] Quark cheese is an unripe acidic fresh curd cheese with a non-fat milk solids content of generally 14% to 24%, usually mixed with cream, sometimes with fruit and flavors, thereby supporting various quark desserts . Quark desserts belong to the cross-border dairy products of cheese, yogurt and desserts. The texture and taste are novel, but the state is viscous and difficult to mix evenly. Contents of the invention [0003] Therefore, the technical problem to be solved by the present invention is to provide a production process of a cross-border dairy quark dessert that integrates the properties of cheese, yogurt and dessert. [0004] For this reason, the technical scheme that adopts is, a kind of quark dessert production technique of the present invention comprises the foll...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C19/028A23C9/137A23C9/13A23C13/14B01F7/04
CPCA23C19/028A23C9/137A23C9/1307A23C13/14B01F27/191B01F27/70
Inventor 付强林丽李莉王红妮苏哲关晓东
Owner 北京嘉瑞富德食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com