High-stability zero-sucrose milk solid shaped product and preparation method thereof

By using sorbitol, polydextrose, and trehalose as sweeteners, and combining them with segmented vacuum microwave processing technology, the hardening problem of milk-containing solid molded products during storage has been solved, achieving high stability and low sugar content to meet the needs of a healthy diet.

CN122096218APending Publication Date: 2026-05-29INNER MONGOLIA DAIRY TECH RES INST CO LTD +2
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
INNER MONGOLIA DAIRY TECH RES INST CO LTD
Filing Date
2024-11-29
Publication Date
2026-05-29

AI Technical Summary

Technical Problem

Existing solid molded products containing milk are prone to hardening during storage. Traditional methods of increasing fat content or using plasticizers may affect nutritional value and flavor, and it is difficult to solve the hardening problem without increasing fat and using additives.

Method used

Using sorbitol, polydextrose, and trehalose as sweeteners, combined with segmented vacuum microwave processing technology, highly stable sucrose-free milk-containing solid molded products are prepared. By replacing sucrose with sweeteners in a specific ratio, the texture stability of the product is improved, and the moisture evaporation rate and uniformity are controlled by segmented vacuum microwave processing.

Benefits of technology

It effectively slows down the hardening of solid molded products containing milk, meets the needs of healthy eating, extends the shelf life of products, maintains the taste and flavor of products, and is suitable for consumption by all types of people.

✦ Generated by Eureka AI based on patent content.

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Abstract

The present application provides a high-stability zero sucrose milk-containing solid formed product, and the preparation raw material comprises a sweetener selected from sorbitol, polydextrose and trehalose. By using a specific kind of sweetener to replace sucrose, the present application not only can reduce the heat of the product, but also can effectively improve the texture stability of the product. The sweetener used in the present application has good moisturizing performance and low crystallization tendency while maintaining sweetness, which helps to reduce water migration and sugar crystallization, thereby slowing down the hardening phenomenon of the milk-containing solid formed product.
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