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Grain flavouring milk comprising nut granule and production method thereof

A granule and grain technology, applied in the field of grain flavored milk, can solve the problems such as the inability to meet the higher requirements for natural, green and nutritious taste, little improvement in taste, flavor, and nutrition depth, and single taste and flavor. Improve the taste and its nutritional value, meet the needs of taste, and enrich the effect of nutrition

Active Publication Date: 2007-08-08
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

[0013] Since cereal-based flavored milk products can meet the nutritional needs of a certain group of people to a certain extent, and the taste of milk between milk drinks and pure milk is easy to accept, the sterilized flavored milk in the market is developing rapidly, and there are currently many types. However, the overall product has little improvement in terms of taste, flavor and nutrition
The taste and flavor are single, which cannot meet consumers' higher taste requirements for product taste and chewing and higher requirements for natural, green and nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Embodiment 1, peanut grain + malt flavored milk

[0061] Formula (according to 1 ton):

[0062] Milk: 900.0 kg White sugar: 60.0 kg Glyceryl monostearate 0.8 kg Diacetyl tartaric acid monoglyceride: 0.4 kg Gelatin: 0.3 kg Carrageenan: 0.2 kg Gum Arabic: 0.1 kg Pectin: 0.2 kg Peanut halves: 27 Kg malt powder: 10kg Peanut essence: 0.7kg Roasted peanut essence: 0.3kg

[0063] Raw material standard:

[0064] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0065] White granulated sugar: in line with the national first-class standard.

[0066] Peanut halves:

[0067] The kernels are fresh and plump. The length of half a peanut is 10-20mm, the width is 6-12mm, and the thickness is 3-5mm. The moisture content of half a peanut is controlled below 20%.

[0068] Half peanut, protein≥25%, fat≥40%

[0069] Malt powder: protein ≥ 3%, particle size not less than 80 mesh

[0070] making process:

[0071] 1) Ingredients

[0072] Add an appropriate amount of milk (...

Embodiment 2

[0087] Embodiment 2, walnut particle+corn flavored milk

[0088] Formula (according to 1 ton):

[0089] Milk: 880.0 kg White sugar: 65.0 kg Glyceryl monostearate: 1.0 kg Diacetyl tartaric acid monoglyceride: 0.4 kg Guar gum: 0.3 kg Carrageenan: 0.2 kg Gelatin: 0.3 kg Walnut: 42.0 kg Corn flour: 10 kg of walnut essence: 0.8 kg

[0090] Raw material standard:

[0091] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0092] White granulated sugar: in line with the national first-class standard.

[0093] Walnut granules: fresh and full, the length of half a grain is 3-15mm, the width is 3-12mm, and the thickness is 2-12mm;

[0094] Corn flour: the particle size is not less than 60 mesh

[0095] making process:

[0096] 1) Ingredients

[0097] Pour cold milk at 4°C into the batching tank; put an appropriate amount of milk into the sugar pot (the ratio of milk dosage to stabilizer is greater than 50:1) and raise the temperature to 42°C, mix evenly mixed sugar, ...

Embodiment 3

[0112] Embodiment 3, hazelnut grain + black rice flavored milk

[0113] Formula (according to 1 ton):

[0114] Milk: 850.0 kg White sugar: 70.0 kg Fructose syrup: 40 kg Glyceryl monostearate: 0.8 kg Sodium caseinate: 0.2 kg Diacetyl tartaric acid monoglyceride: 0.4 kg Guar gum: 0.2 kg Gelatin: 0.25 kg Carrageenan: 0.15 kg Xanthan gum: 0.2 kg Hazelnut granules: 27 kg Black rice flour: 10 kg Hazelnut flavor: 0.3 kg Black rice flavor: 0.5 kg

[0115] Raw material standard:

[0116] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0117] White granulated sugar: in line with the national first-class standard.

[0118] Hazelnut granules: The granules are fresh and plump, with a length of 3-15mm, a width of 3-10mm, and a thickness of 3-10mm;

[0119] Black rice flour: particle size not less than 80 mesh

[0120] making process:

[0121] 1) Ingredients

[0122] Pour cold milk at 5°C into the batching tank; put an appropriate amount of milk into the sugar pot (the...

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Abstract

The invention discloses a cereal flavoring milk containing nut particles and process for preparation, wherein the milk comprises the following constituents (by weight portions): milk 75-95, nuts particles 1-15, cereal 0.05-10, sugar 3-12, stabilizing agent 0.1-1, edible flavoring essence 0.05-0.2.

Description

technical field [0001] The invention relates to a cereal flavored milk containing nut particles and a production method thereof. Background technique [0002] At present, most of the neutral (no acid adjustment) sterilized flavored milk on the market is a neutral product prepared by adding fresh milk or dairy products and adding 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, food flavors, etc. This type of flavored milk is positioned as a regular meal and needs to be rich in protein and fat to meet the body's physical needs. At the same time, malt powder, malt extract, oatmeal, corn flour, black rice flour and other single substances or a mixture of several substances are added. Nutrients in cereals can not only make the product have a delicious taste, but also meet the nutritional needs of cons...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/154A23C9/156A23L1/36A23L1/10A23L1/48A23L1/29A23L1/09A23L1/035A23L1/05A23L1/22A23L1/236A23L29/30
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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