Cheese sauce-containing fermented milk beverage and preparation method thereof
A technology of fermented milk beverage and cheese sauce, which is applied in the direction of dairy products, milk preparations, bacteria used in food preparation, etc., can solve the problems of poor stability, poor chewing feeling of fermented milk beverage with cheese sauce, etc., and achieve the taste and The effect of rich body feeling, good taste and simple production process
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[0022] A method for preparing a fermented milk beverage containing cheese sauce. The raw materials of the fermented milk beverage include 8-15% cheese sauce popcorn, 55-72% sterile drinking water and 25-30% yogurt base material. The percentages are Accounting for the percentage of the total mass of fermented milk beverage raw materials; the raw materials of the yogurt base include 3.5-7% of white sugar, 0.6-1.2% of starch, 0.5-1.5% of compound stabilizer, 0.001-0.006% of starter, and the balance is milk base;
[0023] The preparation method comprises the following steps: (1) uniformly mixing white granulated sugar, starch, stabilizer and starter, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling; (2) adding starter Ferment, ferment to the end, turn over the tank to cool down, and get the yogurt base; (3) mix the water and the yogurt base evenly in proportion, add a sour taste regulator; two-stage homogenization, cool, add cheese sauce popping b...
Embodiment 1
[0035] Preparation of Cheese Sauce and Cheese Sauce Balls:
[0036] 1. Cut natural cheese into pieces and stir with milk solids, emulsifying salt, sweetener and water, add lactic acid after diluting with water, heat up to 85°C within 3.5 minutes and melt completely (vapor pressure 2.2bar), shear speed 1500rpm;
[0037] 2. Homogenization, the homogenization pressure is 15MPa; the melt is routinely pasteurized (75°C, 10 minutes);
[0038] 3. After the packaging is formed, it is cooled rapidly, and the temperature of the product center drops below 25°C within 30 minutes to obtain cheese sauce, which is stored for later use;
[0039] 4. Mix the cheese sauce obtained in step (3) with sodium alginate, calcium chloride, and potassium sorbate, prepare it through a dropping pill machine, and finally sterilize it by high-pressure steam to obtain the popped pearl product.
Embodiment 2
[0041] The preparation method of the fermented milk beverage containing cheese sauce, its raw material formula: cheese sauce popping pearls 8%, sterile drinking water 67% and yogurt base material 25%; wherein the raw materials of the yogurt base material are white granulated sugar 3.5%, starch 0.6% , 0.05% of pectin, 0.1% of gellan gum, 0.05% of agar and 0.001% of starter, and the balance is milk base material;
[0042] The preparation method comprises the following steps:
[0043] (1) Mix white sugar, starch and stabilizer starter evenly, dissolve in milk base material at 65°C, stir for 30 minutes and then homogenize; 80bar; pasteurization conditions are 80°C, 10min, cooling to 42°C;
[0044] (2) Add starter, ferment at 42°C, acidity at the end of fermentation is 70°T, turn over the tank and cool to 20°C for storage to obtain yogurt base;
[0045](3) Mix water and yogurt base material in proportion, add sour taste regulator to 50°T; second-stage homogenization, homogenizati...
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