Normal-temperature fermented milk beverage and preparation method thereof

A normal temperature fermentation and milk beverage technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as long time of confection, high temperature of confection, and oversweet yogurt products

Active Publication Date: 2021-05-25
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

[0005] As mentioned above, there are obvious disadvantages in the oat sugaring method: (1) The sugaring time is long and the sugaring temperature is high: the reaction at a high temperature of 70°C for 36 hours will cause a high degree of damage to the nutrients in the oats, and the time is too long The equipment loss and energy consumption are high; (2) The sugar content is too high: In the environment of reducing sugar and fat, obviously, too high sugar content will not only lead to the final yogurt product being too sweet, but also Affects the release of oatmeal flavor

Method used

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  • Normal-temperature fermented milk beverage and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] The thickness of the embedding layer is 0.5mm (the thickness of the embedding layer is related to the amount of sodium alginate and chitosan added, the more the amount added, the thicker the thickness; the less the added amount, the smaller the thickness), the concentration of the unembedded salt solution lower

[0092] This implementation involves three main steps:

[0093] The first step is the production of fermented milk ((1)-(8) in the process flow). In all the schemes, there is no difference in the process for fermented milk;

[0094] details as follows:

[0095] 1) Raw milk reception

[0096] When receiving raw milk, it must comply with the relevant requirements and regulations in GB19301-2010. The temporary storage time of raw milk is ≤ 2 hours, and the storage time is ≤ 12 hours. It can be used as fermented raw milk after being filtered with a pore size of 0.5mm. The relevant physical properties of raw milk need to be sampled. Inspection, raw milk that fails...

Embodiment 2

[0125] (The thickness of the embedding layer is 3mm, and the concentration of the unembedding salt solution is higher)

[0126] This implementation involves three main steps:

[0127] The first step, the production of fermented milk ((1)~(8) in the technological process), is identical with the technological process of embodiment 1;

[0128] In the second step, oat granules are embedded ((9)-(10) in the process), the scheme is as follows: cook 1000kg oat granules at 121°C for 10-15min, then lower the temperature to 45-50°C, and chlorinate 5kg Calcium and 0.2kg chitosan were dissolved in 100kg of pure water and added, stirred for 15 minutes, and left to stand for 30 minutes; continue to cool to 20-25°C, and 5kg of calcium chloride and 5kg of sodium alginate were dissolved in 100kg of pure water before adding. Stir for 20 minutes, let it stand for 2 hours, then wash away excess sodium alginate and calcium chloride with pure water, collect the embedded oat granules and store them...

Embodiment 3

[0133] (The thickness of the embedding layer is 1.2mm, and the concentration of the unembedding salt solution is moderate)

[0134] This implementation involves three main steps:

[0135] The first step, the production of fermented milk ((1)~(8) in the technological process), is identical with the technological process of embodiment 1;

[0136] In the second step, oat granules are embedded ((9)~(10) in the process), and different embedding schemes are designed for different embedding layer thicknesses. Cook at ℃ for 10-15min, then cool down to 45-50℃, dissolve 5kg of calcium chloride and 0.2kg of chitosan in 100kg of pure water, add them, stir for 10min, let stand for 40min; continue to cool down to 20-25℃, Dissolve 3kg of calcium chloride and 3kg of sodium alginate in 100kg of pure water, add them, stir for 15 minutes, let stand for 1.5 hours, then wash off excess sodium alginate and calcium chloride with pure water, and collect the embedded oat granules Preserve in sugar d...

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Abstract

The invention relates to a normal-temperature fermented milk beverage containing complete oat particles and a preparation method of the normal-temperature fermented milk beverage. Different from a traditional normal-temperature oat yoghourt preparation process, the preparation method disclosed by the invention has the advantages that oat particles are protected in an embedding manner, the embedded oat is subjected to high-temperature sterilization, and then a certain amount of strong-alkali and weak-acid salt can be added to dissolve an embedding layer. Through the treatment mode, various defects existing in the prior art are overcome, the integrity of the oat particles can be improved, and the unique flavor and taste of the oat can be reserved to the maximum extent.

Description

technical field [0001] The invention relates to a normal temperature fermented milk beverage and a preparation method thereof, in particular to a normal temperature fermented milk beverage containing whole oat granules and a preparation method thereof. Background technique [0002] In 2009, China's first normal-temperature yogurt entered the market, and quickly occupied a place in the yogurt market because it broke through the limitations that low-temperature yogurt needs cold chain distribution and sales channels cannot sink. After more than ten years of development, the sales of room temperature yogurt have exceeded 150 billion, becoming an indispensable part of room temperature products. [0003] Yogurt with grains is widely sought after by consumers because it increases the chewiness of yogurt and brings richer flavor and mouthfeel to yogurt. Most of the yogurt with granules in the market are fruit granules, such as strawberry yogurt, blueberry yogurt, yellow peach yogu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/1307A23C9/1322A23C9/13
Inventor 杨畅李洪亮李树森荆培培柳春洋冯志宽王彩霞
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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