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Flavouring milk and preparing method

A technology of flavored milk and emulsifier, applied in dairy products, food preparation, milk preparations, etc., can solve the problems of natural, green, flavor and nutrition that cannot meet the requirements of consumers' taste and chewiness, and achieve strong market demand potential, The effect of changing flavor and taste, satisfying nutritional needs and psychological demands

Active Publication Date: 2008-10-22
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

At present, the sterilized flavored milk products on the market are developing rapidly and there are many types, but they all dissolve grain powder in milk, so they cannot meet consumers' requirements for the taste and chewiness of rich and nutritious grains and their desire for natural, green, flavor and nutrition. Higher requirements

Method used

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  • Flavouring milk and preparing method
  • Flavouring milk and preparing method
  • Flavouring milk and preparing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1, preparation contains the flavored milk of barley grain

[0043] Raw material standard:

[0044] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%.

[0045] White granulated sugar: in line with the national first-class standard.

[0046] Barley kernels: fresh kernels with a length of 0.4-1.3mm.

[0047] The preparation method of flavored milk of the present invention comprises the following steps:

[0048] 1) Take materials according to the following raw material formula (in 1 ton): milk: 850.0 kg, white granulated sugar: 60.0 kg, glyceryl monostearate: 0.7 kg, diacetyl tartaric acid monoglyceride: 0.4 kg, guar gum : 0.3 kg, carrageenan: 0.2 kg, pectin: 0.4 kg, barley kernels: 87 kg, malt essence: 0.4 kg, barley essence: 0.6 kg;

[0049] 2) Ingredients: Put 450kg of cold milk at 7°C into the batching tank; add 400kg of milk into the sugar pot, heat up to 45°C (30-60°C is acceptable), and add 30kg of sugar and stabilizer ( Glyceryl monostear...

Embodiment 2

[0057] Embodiment 2, prepare the flavored milk that contains corn grain

[0058] Raw material standard:

[0059] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%.

[0060] White granulated sugar: in line with the national first-class standard.

[0061] High fructose syrup: F≥42.0%.

[0062] Corn kernels: Fresh kernels with a length of 0.2-1.5mm and a width of 0.2-0.7mm.

[0063] The preparation method of flavored milk of the present invention comprises the following steps:

[0064] 1) Take materials according to the following raw material formula (according to 1 ton): milk: 827.1 kg, white granulated sugar: 50.0 kg, fructose syrup: 40 kg, glyceryl monostearate: 0.9 kg, guar gum: 0.3 kg , carrageenan: 0.2 kg, gelatin: 0.3 kg, gellan gum: 0.2 kg, corn kernels: 80 kg, yellow peach flavor: 0.8 kg, corn flavor: 0.2 kg;

[0065] 2) Ingredients: Put 627.1 kg of cold milk at 8°C into the batching tank; add 200 kg of milk into the sugar pot, raise the temperature to 6...

Embodiment 3

[0073] Embodiment 3, prepare the flavored milk containing wheat grain

[0074] Raw material standard:

[0075] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%.

[0076] White granulated sugar: in line with the national first-class standard.

[0077] Wheat kernels: fresh granules with a length of 0.4-1.3mm and a diameter of 0.2-0.6mm.

[0078] The preparation method of flavored milk of the present invention comprises the following steps:

[0079] 1) Take materials according to the following raw material formula (according to 1 ton): milk: 890.0 kg, white sugar: 53.0 kg, glyceryl monostearate: 0.7 kg, sodium caseinate: 0.4 kg, carrageenan: 0.2 kg , gum arabic: 0.2 kg, wheat grain: 55 kg, malt essence: 0.5 kg;

[0080] 2) Ingredients: Put 530 kg of cold milk at 8°C into the batching tank; add 360 kg of milk into the sugar pot, heat up to 40°C (30-60°C is acceptable), and then add 20 kg of white sugar and stabilizer Add it into the sugar pot (the weight ratio of...

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Abstract

The present invention discloses a flavoured milk and its preparation method. Said flavoured milk includes the following components: (by weight portion) 75-95 portions of milk, 1-20 portions of grain granules, 2-15 portions of sugar, 0.1-0.8 portion of stabilizing agent and 0.05-0.2 portion of edible essence. Said preparation method includes the following steps: (1), weighing raw materials according to the formula; (2), preparing material: adding partial milk into sugar-melting pot, heating to 30-60 deg.C, adding partial sugar and stabilizing agent into the sugar-melting pot, stirring, then continuously heating to 62-85 deg.C, stirring, adding residual sugar, stirring until the above-mentioned materials are be completely molten, then pouring the above-mentioned molten mixture into the mixing vat in which the residual milk is held; (3), preheating; (4), homogenizing; (5), pasteurizing; (6), adding edible essence and grain granules; (7), sterilizing so as to obtain the invented flavoured milk containing grain granules.

Description

technical field [0001] The invention relates to flavored milk and a preparation method thereof, in particular to seasoned milk containing grain granules and a preparation method thereof. Background technique [0002] At present, most of the neutral (without adding acid) sterilized cereal flavored milks on the market are neutral products prepared from fresh milk or dairy products, and then added white sugar and other raw materials. Finished products with a protein content of not less than 2.3% and a fat content of not less than 2.5% are called flavored milk. The main ingredients are fresh milk, white sugar, stabilizers and food flavors. This type of flavored milk is positioned as a regular meal and needs to contain a certain amount of protein and fat to meet the body's physical needs. At the same time, a single substance or several substances such as malt powder, malt extract, oatmeal, corn flour and black rice flour are added The mixture of cereals and other cereal nutrient...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156A23L1/09A23L1/035A23L1/05A23L1/22A23L1/236A23L1/48A23L1/29A23L27/00A23L27/30A23L29/10A23L29/20A23L35/00
Inventor 母智深李洪亮王美华杜新魏晓军解茂盛陈静
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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