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Fresh milk mate and its preparation method and use

A fresh milk companion and fresh milk technology, applied in the field of food additives, can solve problems such as sedimentation, appearance of fruit or grain, quality requirements are not very strict, and milk cannot be evenly distributed, so as to achieve the effect of rich nutrition and smooth taste

Inactive Publication Date: 2012-02-22
高英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the milk products with fruit or grains on the market are all added to the fresh milk before the product is packaged. The main problem is that the fruit or grains usually settle at the bottom of the milk. It cannot be evenly distributed in the milk, and when consumers taste it, they cannot directly see the fruit or grain in it, so sometimes the appearance and quality requirements of the fruit or grain are not very strict

Method used

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  • Fresh milk mate and its preparation method and use
  • Fresh milk mate and its preparation method and use
  • Fresh milk mate and its preparation method and use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Strawberry Flavored Fresh Milk Companion

[0037] The dosage of each component is shown in Table 1

[0038]

[0039] Preparation steps:

[0040] 1. Preparation of fruit raw materials

[0041] Single quick-frozen strawberries are used as raw materials. Strawberries require particles greater than or equal to 22mm. After cutting, the inside and outside are bright red. The quick-freezing temperature is lower than minus 35 degrees Celsius. According to the requirements of GB2763-2005 "Maximum Pesticide Residues in Food", after thawing, dicing, and weighing, the thawing temperature is controlled at minus 5 degrees Celsius.

[0042] 2. Preparation of excipients

[0043] Measure sucrose, fructose syrup, pectin, citric acid, sodium citrate, flavors, pigments, etc. according to the formula requirements.

[0044] 3. Mixed cooking

[0045] First mix pectin and sodium citrate and dissolve in hot water at 85 degrees Celsius ten times the weight of pectin, stir at h...

Embodiment 2

[0049] Example 2: Aloe Flavor Fresh Milk Companion

[0050] The dosage of each component is shown in Table 2

[0051] Table 2

[0052]

[0053] Preparation steps:

[0054] 1. Aloe raw material preparation

[0055] Aloe vera gel is used as raw material, the variety is Aloe vera, translucent, the particles have no adhesion, no peculiar smell, no visible impurities, a certain hardness, and a crisp sound when chewing, in line with GB2763-2005 "Food According to the requirements of "Maximum Residues of Pesticides", the juice was removed and weighed for use.

[0056] 2. Preparation of excipients

[0057] Measure sucrose, fructose syrup, pectin, citric acid, sodium citrate, essence, etc. according to the formula requirements.

[0058] 3. Mixed cooking

[0059] First, mix and dissolve pectin and sodium citrate in hot water at 85 degrees Celsius with high-speed stirring (speed greater than 700 rpm) ten times the weight of pectin and stir for 10 minutes to increase the pH value...

Embodiment 3

[0063] Example 3: Oatmeal-flavored Fresh Milk Companion

[0064] The dosage of each component is shown in Table 3

[0065] table 3

[0066]

[0067] Preparation steps:

[0068] 1. Grain raw material preparation

[0069] The naked oat grains are used as raw materials, requiring no stones, no foreign matter such as rice husks. Pre-boil in a pot, mix 20% oat grains and 80% water and cook at 100 degrees Celsius for 2 hours, use a vibrating sieve to remove the juice and wash with water to remove mucus, weigh for later use.

[0070] 2. Preparation of excipients

[0071] Measure sucrose, fructose syrup, pectin, citric acid, sodium citrate, flavors, pigments, etc. according to the formula requirements.

[0072] 3. Mixed cooking

[0073] First, mix and dissolve pectin and sodium citrate in hot water at 85 degrees Celsius with high-speed stirring (speed greater than 700 rpm) ten times the weight of pectin and stir for 10 minutes to increase the pH value of the solution to 6.0-7...

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Abstract

The invention discloses a fresh milk mate and its preparation method and use. The fresh milk mate comprises main materials and auxiliary materials. The main materials comprise food particles. The auxiliary materials comprise cane sugar, high fructose corn syrup, a stabilizing agent and at least one acidity regulator. The stabilizing agent is low-methoxyl pectin. The fresh milk mate comprises 1 to 4 wt% of the stabilizing agent. The preparation method of the fresh milk mate comprises the following steps of mixing the main materials and the auxiliary materials, boiling, carrying out sterilization and cooling. Fresh milk added with the fresh milk mate is a dessert having certain stickiness and a smooth and tender taste. The fresh milk mate supplies needed nutrient substances to fresh milk and is convenient for use.

Description

technical field [0001] The present invention relates to the field of food additives, and furthermore, relates to a fresh milk companion, a preparation method and an application. Background technique [0002] With the improvement of living standards, the proportion of dairy products in people's daily food is also increasing. In order to obtain multiple nutrients at the same time, other nutrients, such as fruit grains and grains, are added to fresh milk. However, the milk products with fruit or grains on the market are all added to the fresh milk before the product is packaged. The main problem is that the fruit or grains usually settle at the bottom of the milk. It cannot be evenly distributed in the milk, and consumers cannot directly see the fruit or grains when they taste it, so sometimes the requirements for the appearance and quality of the fruit or grains are not very strict. Contents of the invention [0003] In order to solve the problems in the prior art, the pre...

Claims

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Application Information

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IPC IPC(8): A23C9/154A23C9/156A23C9/152
Inventor 高英
Owner 高英
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