Method for preparing milk beverage

A technology for milk beverages and products, applied in dairy products, milk preparations, applications, etc., can solve the problems that granular raw materials cannot pass, limit product raw material selection, equipment damage, etc., achieve considerable economic benefits, expand raw material selection, avoid The effect of particle destruction

Active Publication Date: 2006-12-13
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

Raw and auxiliary materials that are not resistant to shearing, such as meat, granules, etc., cannot use this production process, which limits the choice of raw materials for products
[0021] 2. The homogenization process is mainly to crush and emulsify and disperse fat. After homogenization, the average diameter of the fat globule reaches 3 μm, which is of great significance to the stability of fat; but the distance between the valve core and the valve seat of the homogenizer Only 0.1mm, granular raw materials (such as particles with a diameter of a few millimeters, etc.) cannot pass through at all, and cannot be produced
[0022] 3. Plate heat exchangers or casing type sterilizers are mainly used for sterilization. However, the distance between the plates of the plate heat exchanger is generally 3.5-6.0mm, and there will be many plates between the plates to increase the heat exchange area. ripples; products containing granular raw materials cannot be sterilized on a plate-type sterilizer, because the phenomenon of plate blocking occurs during the production process, which will cause great damage to the equipment; the inner diameter of the material pipe of the sleeve-type sterilizer is generally adopted 7--15mm, this kind of sterilization equipment can produce products containing particles, but if the pipe diameter is not selected properly, it will cause blockage

Method used

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  • Method for preparing milk beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, the formulated yoghurt drink that is rich in pulp particles

[0038] Formula (according to 1 ton):

[0039] Milk 350.0 kg White sugar: 60.0 kg Acesulfame potassium: 0.2 kg Sodium carboxymethyl cellulose: 3.6 kg Citric acid: 2.4 kg Lactic acid: 1.8 kg Yellow peach pulp granules: 60.0 kg Peach flavor: 0.4 kg Purified water: 521.6 kg

[0040] Raw material standards:

[0041] Yellow peach granules: size 3×3×3mm, pH: 3.8, sugar content: 30BX, fruit content: 61.0%;

[0042] Other raw and auxiliary materials meet the relevant national standards.

[0043] The process flow chart of the production process is as follows figure 1 As shown, the specific process is as follows:

[0044] 1 Raw milk inspection: mainly for sensory indicators, acidity, fat, protein, whole milk solids, adulteration, alcohol test and other indicators, which meet the relevant national standards.

[0045] 2. Ingredients:

[0046] a. Dissolution of thickener: sodium carboxymethylcellulose: ...

Embodiment 2

[0065] Embodiment 2, the lactic acid bacteria drink that is rich in coconut fruit pulp

[0066] Formula (according to 1 ton):

[0067] Yogurt: 400.0 kg White sugar: 40.0 kg High fructose syrup (70.0%): 60.0 kg Coconut: 55.0 kg Pectin: 3.6 kg Citric acid: 1.5 kg Yogurt essence: 0.3 kg Purified water: 439.6 kg

[0068] Raw material standard:

[0069] The size of coconut fruit is 3×4×4mm, pH: 4.5, sugar content: 15BX, fruit content: 70.0%;

[0070] Other raw and auxiliary materials meet the relevant national standards.

[0071] Preparation Process:

[0072] 1. Preparation of yoghurt: use Hansen YM-381 strain for fermentation, and the acidity (titration acidity) of yoghurt reaches 80. After T, it is rapidly cooled to below 10°C, and the acidity of the yogurt is controlled within the range of 80--90°T.

[0073] 2. Preparation of lactic acid bacteria beverage: it can be produced according to conventional production methods, stored in buffer tanks, and flavored.

[0074] 3. Add...

Embodiment 3

[0087] Embodiment 3 contains the yoghurt drink of modified starch granules

[0088] Formula (according to 1 ton):

[0089] Milk: 450.0 kg White sugar: 45.0 kg Neotame: 0.0075 kg Modified starch granules: 5.0 kg Pectin: 3.0 kg Propylene glycol alginate: 1.0 kg Lactic acid: 2.0 kg Citric acid: 2.5 kg Yogurt essence: 0.5 kg Purified water: 491.0 kilogram.

[0090] Raw material standard:

[0091] Modified starch granule diameter 1.5mm;

[0092] Other raw and auxiliary materials meet the relevant national standards.

[0093] Preparation Process:

[0094] 1. Prepare the yogurt drink according to the conventional production method and store it in the buffer tank.

[0095] 2. Add starch granules: Slowly add starch granules to the buffer tank

[0096] The buffer tank is provided with an agitator, the impeller of which is a 3-leaf open turbine (θ=24°), the rotating speed is 1200rpm, and the outer diameter of the blade is 0.5 times the diameter of the container. When the feed liqu...

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PUM

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Abstract

The invention provides a process for producing milk drinks comprising the following steps, (1) subjecting cow's milk or yoghurt to homogenization treatment, storing in buffering tanks, mixing granulated raw material with cow's milk or yoghurt homogeneously, and carrying out sterilization.

Description

technical field [0001] The invention relates to a method for producing milk beverage products. Background technique [0002] Milk is the most nutritious natural food, and it is the first food eaten by mammals after birth, which contains protein, fat, carbohydrates and minerals needed by infants or young animals. For newborn calves, if they are fed every day, their body weight will double after 50 days; for babies, their body weight can also double after 100 days. Among many foods, the nutritional value of milk is beyond reproach. [0003] Milk beverages are common nutritional beverages, and their main ingredients are milk, purified water, white sugar, fruit juice, etc. They are an important part of dairy products and occupy a very important position in the dairy product market. According to people's different requirements for nutrition, vitamins, minerals, amino acids or fruit juices can be fortified in the product. Common products include fruit juice or pulp-based dairy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 陈云李洪亮都宇李树森
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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