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Process for producing milk beverage by using ultrahigh pressure assisted browning and milk beverage

A technology for ultra-high pressure and milk beverages, which is applied in the direction of milk substitutes, dairy products, and other dairy products. It can solve the problems of difficulty in inhibiting and promoting Maillard reactions, complex structures of final products, and many reaction factors, so as to reduce browning. The effect of changing time and energy consumption, unique caramel flavor, and increasing production capacity

Pending Publication Date: 2022-05-24
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The Maillard reaction is a very complicated reaction process, with many intermediate products, complex structures of the final products, and many factors affecting the reaction. It is quite difficult to inhibit and promote the Maillard reaction.
[0005] In the production process of brown soybean milk, it is difficult to increase the reaction rate in the traditional sense due to the limitation of reaction substrate, temperature, moisture content, pH and other conditions.

Method used

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  • Process for producing milk beverage by using ultrahigh pressure assisted browning and milk beverage
  • Process for producing milk beverage by using ultrahigh pressure assisted browning and milk beverage
  • Process for producing milk beverage by using ultrahigh pressure assisted browning and milk beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] The present embodiment provides a browned soymilk beverage, wherein the soymilk preparation process adopted is the same as that of Comparative Example 1.

[0063] In 1000 parts by weight, the soymilk beverage includes the following raw materials by weight:

[0064]

[0065]

[0066] Make up 1000 parts by weight with water.

[0067] The soy milk drink is prepared according to the following steps:

[0068] Mix the raw materials of the soymilk drink, and perform the first homogenization. The homogenization pressure is 250bar for the primary pressure and 50bar for the secondary pressure;

[0069] The homogenized material was browned to pH=6.2 under the conditions of 85°C and 200MPa, and the browning time was 78 minutes;

[0070] Perform secondary homogenization of the browned material, the homogenization pressure is 200bar for the primary pressure and 50bar for the secondary pressure;

[0071] Ultra-high temperature sterilization is carried out on the secondary hom...

Embodiment 2

[0073] The present embodiment provides a browned soymilk beverage, wherein the soymilk preparation process adopted is the same as that of Comparative Example 1.

[0074] In 1000 parts by weight, the soymilk beverage includes the following raw materials by weight:

[0075]

[0076] Make up 1000 parts by weight with water.

[0077] The soy milk drink is prepared according to the following steps:

[0078] Mix the raw materials of the soymilk drink, and perform the first homogenization. The homogenization pressure is 250bar for the primary pressure and 50bar for the secondary pressure;

[0079] The homogenized material was browned to pH=6.2 at 95°C and 400MPa, and the browning time was 42 minutes;

[0080] Perform secondary homogenization of the browned material, the homogenization pressure is 200bar for the primary pressure and 50bar for the secondary pressure;

[0081] Ultra-high temperature sterilization is carried out on the secondary homogenized material, the temperatur...

Embodiment 3

[0083] The present embodiment provides a browned soymilk beverage, wherein the soymilk preparation process adopted is the same as that of Comparative Example 1.

[0084] In 1000 parts by weight, the soymilk beverage includes the following raw materials by weight:

[0085]

[0086] Make up 1000 parts by weight with water.

[0087] The soy milk drink is prepared according to the following steps:

[0088] Mix the raw materials of the soymilk drink, and perform the first homogenization. The homogenization pressure is 250bar for the primary pressure and 50bar for the secondary pressure;

[0089] The homogenized material was browned to pH=6.2 at 90°C and 300MPa, and the browning time was 66 minutes;

[0090] Perform secondary homogenization of the browned material, the homogenization pressure is 200bar for the primary pressure and 50bar for the secondary pressure;

[0091] Ultra-high temperature sterilization is carried out on the secondary homogenized material, the temperatur...

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Abstract

The invention provides a process for producing a milk beverage by using ultrahigh pressure assisted browning and the milk beverage. The process comprises the step of browning under ultrahigh pressure. The invention also provides the milk beverage prepared by the process. The milk Maillard reaction is promoted by using an ultrahigh pressure technology, so that the rate of the Maillard reaction can be increased, and the productivity can be improved. Compared with a single heating method for browning, the ultra-high pressure assisted browning process adopted by the invention can reduce the browning time and energy consumption, and meanwhile, the soybean milk beverage subjected to ultra-high pressure browning promotion has unique warm color and unique caramel flavor, is scorched in mouth feel and palatable in sourness and sweetness, and has no difference from soybean milk prepared by a traditional heat treatment brown process.

Description

technical field [0001] The invention relates to a process for producing a milk drink by using ultra-high pressure assisted browning and a milk drink, and belongs to the technical field of milk drink production. Background technique [0002] The phenomenon of browning is widespread and pure in the process of food processing, part of which is the reaction between carbonyl compounds and amino compounds. The browning reaction can provide food with a unique color and flavor, and the pH value of the food can be detected by detecting the pH value of the food. degree of browning. [0003] Brown soy milk has a unique color and caramel flavor due to one more browning process than regular soy milk. In fact, Maillard reaction is a kind of non-enzymatic browning that widely exists in food. The browning of soymilk can make the amino acids in soymilk react with reducing sugars to form macromolecular substances like melanin, resulting in natural brown and unique coke. fragrance. [0004]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/60A23L11/65A23L29/30A23L5/30A23C9/156A23C7/00
CPCA23C11/103A23C9/156A23C7/00
Inventor 李新原巴根纳樊启程付永刚刘华侯廷帅孙君闫盘炜孟蝶
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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