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Liquid milk product containing boiled fragrant rice juice and preparation method thereof

A technology of dairy products and fragrant rice juice, applied in dairy products, milk preparations, applications, etc., can solve the problems of milk stability changes, protein stability decline, thick taste, etc., to achieve rich taste and good stability , the effect of reasonable nutritional value

Active Publication Date: 2011-05-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the milk drinks added with grains in the market are directly added with grain powder, which tends to lose a large amount of nutrients such as B vitamins in the grains, and the taste is thick
CN99111321.7 discloses a rice soup milk drink, wherein the rice soup is boiled with a ratio of rice: water = 3.5: 100-5: 100, but experiments have proved that the taste of the rice soup obtained by the ratio is very light, and cannot reflect the characteristics of rice fragrance
[0004] The addition of fragrant rice juice to milk will lead to changes in the stability of milk, and the increase in water will cause water separation during the long shelf life of milk, resulting in a decrease in protein stability and clots. At the same time, fragrant rice juice contains The large amount of nutrients precipitated will increase the instability of the milk system, so a unique formula is needed to solve the above problems

Method used

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  • Liquid milk product containing boiled fragrant rice juice and preparation method thereof
  • Liquid milk product containing boiled fragrant rice juice and preparation method thereof
  • Liquid milk product containing boiled fragrant rice juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 prepares flavored milk containing fragrant rice juice

[0021] The flavored milk formula of the present embodiment is (based on one ton of product):

[0022]

[0023] Raw material standard: Fragrant rice juice is made of fragrant rice: water = 8: 100, the cooking time is 17 minutes, the fragrant rice soup obtained by cooling, grinding and filtering. The performance indicators of each raw material meet the requirements of relevant quality standards.

[0024] The product characteristics of the seasoned milk containing boiled fragrant rice juice prepared in this embodiment are: fat content is about 3.24%, protein content is about 2.65%, non-fat milk solid content is about 11.3%, sucrose content is about 4%, aroma The average rice juice content is about 10%. The viscosity of the milk of the product is about 12-15 centipoise (Brookfield LVDV-III type 0 rotor, 15 rpm, room temperature 25° C.). The product has a smooth and smooth taste when drinking, with th...

Embodiment 2

[0025] Embodiment 2 prepares flavored milk containing fragrant rice juice

[0026] Prepare the flavored milk of the present embodiment according to the following formula (in terms of one ton of product):

[0027]

[0028]

[0029] Raw material standard: Fragrant rice juice is made of fragrant rice: water = 7: 100, the cooking time is 20 minutes, the fragrant rice soup obtained by cooling, grinding and filtering. The performance indicators of each raw material meet the requirements of relevant quality standards.

[0030] The product characteristics of the flavored milk containing boiled fragrant rice juice of this embodiment are: fat content is about 2.88%, protein content is about 2.36%, non-fat milk solid content is about 10.04%, sucrose content is about 4%, fragrant rice The juice content averages about 20%. The viscosity of the milk of the product is about 11-14 centipoise (Brookfield LVDV-III type 0 rotor, 15 rpm, room temperature 25° C.). The product has a smooth...

Embodiment 3

[0031] Embodiment 3 prepares flavored milk containing fragrant rice juice

[0032] Prepare the flavored milk of the present embodiment according to the following formula (in terms of one ton of product):

[0033]

[0034] Raw material standard: Fragrant rice juice is made of fragrant rice: water = 7.5: 100, the cooking time is 25 minutes, the fragrant rice soup obtained by cooling, refining and filtering. The performance indicators of each raw material meet the requirements of relevant quality standards.

[0035] The product characteristics of the flavored milk containing boiled fragrant rice juice of this embodiment are: fat content is about 2.88%, protein content is about 2.36%, non-fat milk solid content is about 10.04%, sucrose content is about 4%, fragrant rice The juice content averages about 20%. The viscosity of the milk of the product is about 11-14 centipoise (Brookfield LVDV-III type 0 rotor, 15 rpm, room temperature 25° C.). The product has a smooth and smoot...

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Abstract

The invention relates to the field of milk products, in particular to a liquid milk product containing boiled fragrant rice juice and a preparation method thereof. The liquid milk product containing boiled fragrant rice juice can be flavor milk and comprises the components in parts by weight in the terms of 100 parts: 80-90 parts of milk, 0.156-0.28 part of stabilizing agent, 10-20 parts of fragrant rice juice and the balance of water; or the liquid milk product containing boiled fragrant rice juice can be flavor milk drink and comprises the components in parts by weight: 30-80 parts of milk,0.21-0.36 part of stabilizing agent, 10-40 parts of fragrant rice juice and the balance of water, wherein the fragrant rice juice is prepared by the steps of: mixing the fragrant rice and water in the ratio of 7:100-8.5:100, boiling for 16-25min and pulping and filtering after naturally cooling. The liquid milk product containing boiled fragrant rice juice, prepared in the invention, is smooth inmouthfeel and good in stability during the shelf period.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a liquid dairy product containing boiled fragrant rice juice 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 the most ideal natural food. Milk contains a lot of protein, mainly casein, albumin, globulin, etc. Among the more than 20 kinds of amino acids contained, there are 8 kinds of amino acids necessary for the human body. Milk protein is a complete protein with a digestibility as high as 98%. It is easy to digest Absorption, is the ideal natural food. [0003] Fragrant rice is one of the main foods in people's daily life. It has high nutritional value and is the basic food for supplementing nutrients. In particular, rice soup has the effects of nourishing the spleen, harmonizing the sto...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
Inventor 巴根纳樊启程孙超付永刚张丽媛
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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