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Method for preparing fermented dairy products with unique flavor

A technology of fermented milk products and fermented milk, applied in dairy products, milk preparations, applications, etc., can solve problems such as product quality decline, milk color browning, protein denaturation, etc.

Active Publication Date: 2010-05-12
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the final product of the Maillard reaction is the black macromolecular substance melanoidin or melanoidin, in the field of dairy production, it has been exploring how to inhibit the negative impact of the Maillard reaction on dairy production. For example, excessive browning of milk color, heavy burnt smell, and excessive Maillard reaction will cause serious denaturation of protein, resulting in a decline in product quality

Method used

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  • Method for preparing fermented dairy products with unique flavor
  • Method for preparing fermented dairy products with unique flavor
  • Method for preparing fermented dairy products with unique flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 40 parts of milk, 10 parts of white sugar, 2 parts of fructose, 0.3 parts of pectin, 0.3 parts of sodium alginate, 0.05 parts of sodium citrate, 0.04 parts of fermented bacteria, 0.02 parts of food flavor, 0.02 parts of citric acid , 47.27 parts of water ingredients.

[0032] Specific steps are as follows:

[0033] (a) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0034] (b) Standardize the raw milk after cleansing, add fructose into the milk, stir evenly, pasteurize at 95°C for 3 hours (Maillard reaction occurs), and then cool the raw milk to 37°C, Fermentation is carried out for 4 hours, and the fermentation liquid is cooled to below 8° C. after the fermentation is completed.

[0035] (c) Prepare stabilizer solution: water and stabilizer are prepared in a weight ratio of 70:1, then white granulated sugar is added and dissolved completely.

[0036] (d) Mix the acidity reg...

Embodiment 2

[0041] 30 parts of milk, 12 parts of white sugar, 3 parts of high fructose syrup, 0.2 parts of sodium carboxymethyl cellulose, 0.05 parts of microcrystalline cellulose, 0.12 parts of fermented bacteria, 0.08 parts of food flavor, citric acid: 0.02 parts, lactic acid: 0.01 parts, 54.52 parts of ingredient water

[0042] Specific steps are as follows:

[0043] (a) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0044] (b) Standardize the raw milk after cleansing, add reducing sugar to the milk, stir evenly, pasteurize at 90°C for 2 hours (Maillard reaction occurs), and then cool the raw milk to 42°C , carry out fermentation, ferment for 7 hours, and cool the fermented liquid to below 8° C. after the fermentation is completed.

[0045] (c) Prepare stabilizer solution: water and stabilizer are prepared in a weight ratio of 100:1, then white granulated sugar is added and dissolved comple...

Embodiment 3

[0051] Milk: 60 parts, white sugar: 8 parts, white sugar (reducing sugar): 5 parts, microcrystalline cellulose: 0.4 parts, pectin: 0.1 parts, fermented bacteria: 0.3 parts, lactic acid: 0.2 parts, food flavor: 0.07 parts, 25.93 parts of ingredients water.

[0052] Specific steps are as follows:

[0053] (a) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0054] (b) Standardize the raw milk after cleansing, add white sugar (reducing sugar) into the milk, stir evenly, pasteurize at 100°C for 60 minutes, then cool the raw milk to 45°C for fermentation , fermented for 10 hours, and cooled the fermented liquid to below 8° C. after the end of the fermentation.

[0055] (c) Preparation of stabilizer solution: water and stabilizer are prepared in a weight ratio of 20:1, then white sugar is added and dissolved completely.

[0056] (d) Mix the acidity regulator and water at a ratio of 1:40 a...

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Abstract

The invention relates to the field of producing dairy products, more specifically to a method for preparing fermented dairy products with unique flavor. The method for preparing fermented dairy products with unique flavor comprises the steps of adding reducing sugar to milk and heating the obtained product at 90 to 121 DEG C for 1 to 3 hours to perform Maillard reaction. The method has the advantages of overcoming technical prejudice against the Maillard reaction, utilizing the Maillard reaction from a novel perspective so as to improve the flavor and taste of fermented dairy products, givingmilk unique flavor and rich aroma through the Maillard reaction and preserving the nutritional value of milk by designing process parameters.

Description

technical field [0001] The invention relates to the production field of dairy products, in particular to a method for preparing fermented dairy products with unique flavor. Background technique [0002] With the improvement of people's quality of life, people's requirements for food quality are getting higher and higher, and the requirements for the taste of products are also increasing day by day, and they are more pursuing the taste and flavor of products. [0003] Maillard reaction, also known as "non-enzymatic browning reaction", was proposed by French chemist L.C.Maillard in 1912. Maillard reaction widely exists in the food industry. It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins). Melanoid, so it is also called carbonylamine reaction. The Maillard reaction mainly includes three stages: the initial stage, the intermediate stage and the final stage, in which the product of the intermediate stage undergoes ald...

Claims

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Application Information

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IPC IPC(8): A23C9/12
Inventor 巴根纳任新志王艳萍郑卫东
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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