Fermented milk beverage containing red date particles and preparation method thereof

Abstract

The invention relates to the field of liquid milk, in particular to a fermented milk beverage containing red date particles and a preparation method thereof. The milk beverage comprises the following components in percentage by weight: 24 to 80 percent of milk, 0.0025 to 0.005 percent of lactic acid bacteria baking agent, 0.25 to 1 percent of stabilizer, 1 to 20 percent of red date particles, 0.1 to 0.4 percent of acidity regulator and the balance of water, wherein the stabilizer consists of a thickener and / or an emulsifier, and the thickener contains 0.1 to 0.15 weight percent of high acyl gellan gum. The milk beverage containing the red date particles ensures that the red date particles can more completely, uniformly and stably suspend in milk for long time while the nutrition of yogurt, the flavor of the red date and the chewing sense of the red date particles are effectively combined, and enables consumers to truly feel the real existence of the red date particles in taste and vision of the product.

Description

technical field [0001] The invention relates to the field of liquid milk, in particular to a fermented milk drink containing jujube particles and a preparation method thereof. Background technique [0002] Milk is rich in nutrition, easy to digest and absorb, high in quality and low in price, and convenient to eat. It is the closest to perfect food. It is called "white blood" and is one of the most ideal natural foods. Milk contains a lot of protein, mainly casein, albumin, globulin, milk protein, etc. It contains more than 20 kinds of amino acids, including 8 kinds of amino acids necessary for human body, and milk protein is a complete protein with a digestibility as high as 98%. %. [0003] The strains used in the production of fermented milk-containing beverages and lactic acid bacteria beverages include Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium, etc., which can ferment glucose, fructose, galactose and lactose to produce lactic acid and a s...

AI Technical Summary

Problems solved by technology

[0008] At present, there are many jujube products on the market, among which there are many products combining liquid milk and jujube, but most of these products achieve the fragrance of jujube by adding jujube juice and jujube essence, and it is impossible to feel the fragrance of jujube at the same time. Chew the real taste of jujube pulp, but also cannot achieve the many health benefits brought by fermented milk beverages and lactic acid bacteria beverages

[0009] The suspension stability of jujube particles has always been a key problem in the production of suspension beverages. The sedimentation of jujube particles greatly affects the appearance quality of the product

This will cause the amount of jujube granules in the batching tank to be basically the same at each position in the batching tank even under the condition of stirring and rotating, and finally the content of red jujube granules in each packaging unit in the finished product cannot be guaranteed. Basically the same, some are more and some are less, and the mechanical damage to the jujube granules is greater when stirring, and the shape and size of the jujube granules will also be destroyed. To ensure that the content of jujube granules in each packaging unit is greater than or equal to the content of jujube granules marked on the packaging unit, this not only wastes raw materials but also causes differences between finished products

In addition, mixing jujube granules and milk base material before sterilization is an irreversible operation. Compared with the production process of jujube granules and milk base material being sterilized and filled separately, it is also not conducive to production management. Unavoidable waste due to misuse and unexpected situations such as power outages

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