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Acidic absorbable milk jelly and preparation method thereof

An acid, yogurt technology, applied in the dairy field

Inactive Publication Date: 2008-02-20
丹尼斯克(中国)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, younger consumers often prefer jelly-like foods, but because jelly has had many food safety incidents, it has been restricted and banned in many countries. The market needs a safe and nutritious jelly-like food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prepare 850g of fresh milk, 130g of granulated sugar, and 10g of colloidal stabilizer. After dry mixing the colloidal stabilizer and sugar, slowly pour it into part of the fresh milk to fully rehydrate, and stir at high speed to mix;

[0026] heated to , maintained for 15 minutes and stirred at high speed to fully hydrate;

[0027] Add the remaining fresh milk, wait for it to cool down to 60°C, pour the above solution into the mixture and stir evenly;

[0028] Use citric acid to adjust acidity to pH 4.0 at 55°C, and use conventional methods to adjust color and fragrance;

[0029] 110°C / 4 seconds, filling after sterilization;

[0030] Cool rapidly to below 20°C.

Embodiment 2

[0032] 50g whole milk powder, 130g granulated sugar, 3g colloidal stabilizer, dry mix the colloidal stabilizer and sugar, slowly pour into a part of water to fully rehydrate, and mix at high speed;

[0033] heated to , maintained for 25 minutes and stirred at high speed to fully hydrate;

[0034] Add part of the water, wait for it to cool down to 60°C, pour the above solution into the mixture and stir evenly; the amount of water added is in accordance with the ratio of conventional milk powder rehydration into milk.

[0035] Adjust the acidity with malic acid to pH 4.5 at 50°C, and adjust the color and fragrance by conventional methods;

[0036] After filling, pasteurize in a water bath at 85°C / 20 minutes;

[0037] Cool rapidly to below 20°C.

Embodiment 3

[0039] Yogurt 300g, sugar 130g, colloidal stabilizer 8g, dry mix the colloidal stabilizer and sugar, slowly pour into a part of water to fully rehydrate, and mix at high speed;

[0040] heated to , maintained for 25 minutes and stirred at high speed to fully hydrate;

[0041] First preheat the yogurt base to 40°C, pour the above solution into the mixture and stir evenly;

[0042] Use lactic acid to adjust acidity to pH 3.5 at 50°C, and use conventional methods to adjust color and fragrance;

[0043] Filling is completed within half an hour, pasteurized in a water bath at 60°C / 10 minutes;

[0044] Cool rapidly to below 20°C.

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PUM

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Abstract

The invention relates to an absorbable cream and a preparing method, in particular to an acid absorbable cream and the preparing method, which pertains to the dairy technical field. The composite components and the weight of the acid absorbable cream of the invention are: dairy material, granulated sugar 80 to 180g; colloid stabilizing agent 0.2 to 2.0 percent of the total weight occupying; wherein, the dairy material is chosen from fresh milk, one of milk powder or barmy milk base stock; the usage amounts are: fresh milk 400 to 800g, or milk powder 40 to 150g, or barmy milk base stock 250 to 350g The invention is characterized by paste shaped or gel shaped appearance, and smooth, sensitive and full milk fragrant mouth feel, which can be eaten by using a soup ladle or a sucker.

Description

technical field [0001] The invention relates to a milk jelly and a preparation method thereof, in particular to an acidic milk jelly and a preparation method thereof. It belongs to the field of dairy technology. Background technique [0002] In the food and beverage industry, there is a tendency to produce more wholesome products. However, on the other hand, especially younger consumers prefer products with more fashion and vitality. Health products often fail to meet these requirements. Dairy products, such as milk, yogurt or milk powder, are often considered a healthy drink or food. However, younger consumers often prefer jelly-like foods, but because jelly has had many food safety incidents, it has been restricted and banned from sale in many countries, and the market needs a safe and nutritious jelly-like food. Contents of the invention [0003] The object of the present invention is to provide a nutritious milk jelly, which is characterized in that it can be eaten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/00A23C9/15A23C9/152A23C9/133
Inventor 庄志仁陈平夏斯琴何卫加
Owner 丹尼斯克(中国)有限公司
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