Method for producing dairy product containing fruit grains by ohmic sterilization process

A technology for ohmic sterilization and dairy products, applied in dairy products, milk preparations, applications, etc., can solve the problems that the volume heating method of ohmic sterilization cannot give full play to its advantages, pure liquid products cannot reflect the technical advantages, and there is little difference in ohmic sterilization , to achieve the effects of small mechanical damage, reduced heat loss, and high energy utilization

Pending Publication Date: 2021-07-20
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

[0007] At present, some manufacturers apply ohmic sterilization technology to the sterilization process of pure liquid products; however, in pure liquid products, compared with traditional indirect sterilization, the advantages of ohmic sterilization technology cannot be fully reflected: 1) usually liquid thermal conductivity Excellent, fast heat transfer, the volumetric heating method of ohmic sterilization cannot give full play to its advantages; 2) The equipment designed according to the pure liquid product does not need to conside

Method used

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  • Method for producing dairy product containing fruit grains by ohmic sterilization process
  • Method for producing dairy product containing fruit grains by ohmic sterilization process
  • Method for producing dairy product containing fruit grains by ohmic sterilization process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] This embodiment provides a method for producing a milk beverage with real taste of yellow peach particles.

[0094] 1. Milk beverage base material preparation process:

[0095]

[0096] Wherein the stabilizing agent is composed as follows:

[0097]

[0098] 1. Disperse the starch, pectin, gelatin and gellan gum into the aqueous solution at room temperature with a high-speed shearing machine, and prepare a 5% stabilizer solution;

[0099] 2. Add white sugar and sweetener to raw milk, stir at 30°C for 20 minutes, mix well, and then add stabilizer solution;

[0100] 3. Stirring speed is 400-700 rpm;

[0101] 4. Homogenize after preheating to 50-65°C, and the homogenization pressure is 240bar;

[0102] 5. Ultra-high temperature sterilization treatment, the sterilization parameters are 121°C, 60s;

[0103] 6. Cool to the filling temperature of 30°C;

[0104] 7. Send it to the mixing aseptic tank and mix it with the fruit solution at a ratio of 10:1 by weight.

[...

Embodiment 2

[0118] This embodiment provides a method for producing a milk beverage with a taste of real pineapple particles.

[0119] 1. Milk beverage base material preparation process:

[0120]

[0121]

[0122] Wherein the stabilizing agent is composed as follows:

[0123]

[0124] 1. Disperse the starch, pectin, gelatin and gellan gum into the aqueous solution at room temperature with a high-speed shearing machine, and prepare a 5% stabilizer solution;

[0125] 2. Add white sugar and sweetener to raw milk, stir at 30°C for 20 minutes, mix well, and then add stabilizer solution;

[0126] 3. Stirring speed is 400-700 rpm;

[0127] 4. Homogenize after preheating to 50-65°C, and the homogenization pressure is 240bar;

[0128] 5. Ultra-high temperature sterilization treatment, the sterilization parameters are 121°C, 60s;

[0129] 6. Cool to the filling temperature of 30°C;

[0130] 7. Send it to the mixing aseptic tank and mix it with the fruit solution at a ratio of 10:1 by w...

Embodiment 3

[0144] This embodiment provides a method for producing a milk beverage with a taste of real blueberry particles.

[0145] 1. Milk beverage base material preparation process:

[0146]

[0147] Wherein the stabilizing agent is composed as follows:

[0148]

[0149] 1. Disperse the starch, pectin, gelatin and gellan gum into the aqueous solution at room temperature with a high-speed shearing machine, and prepare a 5% stabilizer solution;

[0150] 2. Add white sugar and sweetener to raw milk, stir at 30°C for 20 minutes, mix well, and then add stabilizer solution;

[0151] 3. Stirring speed is 400-700 rpm;

[0152]4. Homogenize after preheating to 50-65°C, and the homogenization pressure is 240bar;

[0153] 5. Ultra-high temperature sterilization treatment, the sterilization parameters are 121°C, 60s;

[0154] 6. Cool to the filling temperature of 30°C;

[0155] 7. Send it to the mixing aseptic tank and mix it with the fruit solution at a ratio of 10:1 by weight.

[01...

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PUM

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Abstract

The invention relates to a method for producing a dairy product containing fruit grains by adopting an ohmic sterilization process. According to the present invention, a fruit particle sterilization process method is mainly adjusted, such that a traditional fruit particle sterilization process is replaced with the Ohmic sterilization method, such that the heat treatment strength is reduced on the premise of food safety ensuring, the fruit particle freshness is ensured to the maximum extent, the mechanical loss caused by the traditional sterilization mode is reduced, the fruit particle damage degree is reduced, and the taste is ensured. The product adopting the ohmic sterilization process is generally superior to a traditional tube type fruit granule sterilization process and a scraper type ultra-high temperature sterilization process in terms of overall flavor, fruit taste and product color.

Description

technical field [0001] The invention relates to a method for producing dairy products by using an ohmic sterilization process, in particular to a method for producing a milk beverage containing real fruit tastes by using an ohmic sterilization process. Background technique [0002] At present, milk beverages containing fruit generally have problems such as small size of added fruit, soft texture and high degree of damage, which seriously affect the further upgrading of consumer experience and product quality. In response to this situation, the present application provides an ohmic sterilization method, which solves the problems of limited size of fruit particles, soft texture / high degree of damage of fruit particles caused by traditional sterilization methods, and excessive heat treatment, so as to ensure the fruit quality to the greatest extent. grain freshness. [0003] In the existing technology, due to the use of traditional fruit sterilization equipment and technology,...

Claims

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Application Information

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IPC IPC(8): A23C9/156A23L5/20A23L19/00
CPCA23C9/156A23L5/21A23L19/01A23V2002/00A23V2300/24A23V2250/032A23V2250/5118A23V2250/5072A23V2250/5024A23V2250/5432A23V2200/228
Inventor 柳春洋牛世祯李树森荆培培李洪亮孙涛王彩霞
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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