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 full taste and broad market prospects
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Embodiment 1
[0039] Embodiment 1, preparation contains the flavored milk of barley grain
[0040] Raw material standard:
[0041] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%.
[0042] White granulated sugar: in line with the national first-class standard.
[0043] Barley kernels: fresh kernels with a length of 0.4-1.3mm.
[0044] The preparation method of flavored milk of the present invention comprises the following steps:
[0045] 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;
[0046] 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
[0054] Embodiment 2, prepare the flavored milk that contains corn grain
[0055] Raw material standard:
[0056] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%.
[0057] White granulated sugar: in line with the national first-class standard.
[0058] High fructose syrup: F≥42.0%.
[0059] Corn kernels: Fresh kernels with a length of 0.2-1.5mm and a width of 0.2-0.7mm.
[0060] The preparation method of flavored milk of the present invention comprises the following steps:
[0061] 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;
[0062] 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
[0070] Embodiment 3, prepare the flavored milk containing wheat grain
[0071] Raw material standard:
[0072] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%.
[0073] White granulated sugar: in line with the national first-class standard.
[0074] Wheat kernels: fresh granules with a length of 0.4-1.3mm and a diameter of 0.2-0.6mm.
[0075] The preparation method of flavored milk of the present invention comprises the following steps:
[0076] 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;
[0077] 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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