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Double-protein spoon-eating type fermented milk and preparation method thereof

A technology of fermented milk and double protein, which is applied in the direction of bacteria and lactobacillus used in dairy products and food preparation, can solve the problems of cumbersome preparation method of yogurt, increased product microbial risk, negative changes in product flavor and taste, etc. The effect of whey precipitation, unique milk flavor and stable product state

Pending Publication Date: 2022-05-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are some new processing techniques that can improve the fishy smell of vegetable protein and improve the smoothness of the product, it is easy to make the preparation method of yogurt cumbersome, and it may also increase the risk of microorganisms in the product, which may cause negative flavor and taste of the product Variety

Method used

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  • Double-protein spoon-eating type fermented milk and preparation method thereof
  • Double-protein spoon-eating type fermented milk and preparation method thereof
  • Double-protein spoon-eating type fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Formula (contained in every 1000kg of raw materials)

[0031]

[0032]

[0033] 2. Preparation method:

[0034] (1) the white granulated sugar of 35kg, low-fat pectin and monostearic fatty acid glyceride, monoglyceride fatty acid ester, tartrate diacetyl mono-diglyceride are mixed, drop into the raw milk that is warming up to 75 ℃, circulate 20min and obtain batching milk.

[0035] (2) Cool the ingredient milk of step (1) to 55°C.

[0036] (3) Mixing the remaining amount of white granulated sugar with the remaining stabilizer, concentrated milk protein powder, soybean protein powder and sodium citrate to obtain ingredients.

[0037] (4) Put the ingredients obtained by mixing the cream and step (3) into the ingredient milk after cooling in step (2), and circulate for 30min.

[0038] (5) The ingredient milk of step (4) is reheated to 60° C., degassed and homogenized, and secondary homogenization is adopted, and the secondary pressure / total pressure is 30Bar / 18...

Embodiment 2

[0044] 1. Formula (contained in every 1000kg of raw materials)

[0045] raw material Addition amount (kg) White sugar 75 soy protein powder 8 Concentrated Milk Protein Powder 13 cream 11.5 Glyceryl monostearate 0.2 Diacetyl mono-diglyceride tartrate 0.4 Sodium citrate 1.3 low ester pectin 0.7 rice starch 5 Streptococcus thermophilus (cfu / g) 1.5×10 9

Lactobacillus bulgaricus (cfu / g) 2×10 9

raw milk margin

[0046] 2. Preparation method:

[0047] (1) 37.5kg of white granulated sugar, low-fat pectin, monostearic fatty acid glyceride and tartrate diacetyl mono-diglyceride are mixed, put into the raw milk that is warming up to 72 ° C, and circulate 25min to obtain ingredient milk.

[0048] (2) Cool the ingredient milk of step (1) to 53°C.

[0049] (3) Mixing the remaining amount of white granulated sugar with the remaining stabilizer, concentrated milk protein powder, soybean protein powd...

Embodiment 3

[0057] 1. Formula (contained in every 1000kg of raw materials)

[0058] raw material Addition amount (kg) White sugar 65 soy protein powder 8 Concentrated Milk Protein Powder 13 cream 23 monoglyceride fatty acid ester 0.6 Diacetyl mono-diglyceride tartrate 0.8 Sodium citrate 0.8 low ester pectin 0.8 rice starch 5 Streptococcus thermophilus (cfu / g) 1×10 9

Lactobacillus bulgaricus (cfu / g) 1.5×10 9

raw milk margin

[0059] (1) 32.5kg of white granulated sugar, low-fat pectin, monostearic fatty acid glyceride and tartrate diacetyl mono-diglyceride are mixed, put into the raw milk that is warming up to 75 ℃, circulate 25min to obtain ingredient milk.

[0060](2) Cool the ingredient milk of step (1) to 58°C.

[0061] (3) Mixing the remaining amount of white granulated sugar with the remaining stabilizer, concentrated milk protein powder, soybean protein powder and sodium citrate to obtain i...

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Abstract

The invention provides double-protein spoon-eating type fermented milk and a preparation method thereof. The double-protein spoon-eating type fermented milk comprises the following components in parts by weight: 835-935 parts of raw milk, 0.5-15 parts of vegetable protein powder, 5-15 parts of concentrated milk protein powder, 50-85 parts of white granulated sugar, 6-30 parts of single cream, 0.3-1.8 parts of an emulsifier, 0.7-2.5 parts of sodium citrate, 0.1-15 parts of a stabilizer and 1-5 * 10 < 9 > cfu / g of a leavening agent, wherein the total weight of the raw milk, the vegetable protein powder, the concentrated milk protein powder, the white granulated sugar, the single cream, the emulsifier, the sodium citrate, the stabilizer and the leavening agent is 1000 parts by weight. The double-protein spoon-eating type fermented milk is unique in milk flavor and smooth in taste, the quality guarantee period reaches 28 days or above, and the product state is stable within the quality guarantee period.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to double-protein spoon-eating fermented milk and a preparation method thereof. Background technique [0002] Double-protein scoop-type fermented milk that contains both vegetable protein and milk protein is favored by consumers because of its unique nutrition and flavor, but some consumers do not like the fishy smell of vegetable protein. Although there are some new processing technologies that can improve the fishy smell of vegetable protein and improve the smoothness of the product, it is easy to make the preparation method of yogurt complicated, and it may also increase the microbial risk of the product, and it is easy to make the product flavor and taste negative. Variety. SUMMARY OF THE INVENTION [0003] technical problem to be solved [0004] The purpose of the present invention is to provide a double-protein spoon-eating fermented milk containing both animal and vegetable ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315A23C9/1322A23V2400/123A23V2400/249
Inventor 杨小冲谷宝玉杨梅张丽媛孙云峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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