Liquid state dairy product for health care and production method thereof

A dairy product, liquid technology, applied in the field of liquid flavored milk and milk beverages, can solve the problem of not being able to eat every day, and achieve the effects of rich aroma, lower blood lipids, and rich nutrition

Active Publication Date: 2012-04-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to various reasons such as work, entertainment, and family, people cannot eat every day
Foods on the market today are full of beautiful things in eyes, although more are full of color, fragrance and taste, they are only for filling the stomach or satisfying cravings; and there are no foods that are convenient, instant and nutritious, especially liquid dairy products.

Method used

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  • Liquid state dairy product for health care and production method thereof
  • Liquid state dairy product for health care and production method thereof
  • Liquid state dairy product for health care and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] Embodiment 1. The preparation of liquid milk product for health care

[0080] Unless otherwise stated, the percentages and percentages shown herein are the ratios of the indicated ingredients to the total weight of the final liquid dairy product.

[0081] The technology of adding water and precooking will ripen black soybean powder with a total weight of 10 weight ‰ of liquid dairy products, sealwort powder with 5 weight ‰, and yam powder with 5 weight ‰: pour black soybean powder into 10 times the weight of water, and boil it Cook for 25 minutes. The cured black soybean powder solution is uniformly dispersed without cohesion or formation of lumps. Pour sealwort powder and yam powder into water 10 times its weight, and boil for 25 minutes in a boiling state. After aging, the mixed solution of sealwort powder and yam powder is uniformly dispersed without cohesion or small lumps.

[0082]Gellan gum, carrageenan, 0.5 weight ‰ of sucrose ester, 0.5 weight ‰ of glyceryl m...

Embodiment 2

[0092] Embodiment 2. The preparation of liquid milk product for health care

[0093] Prepare the liquid milk product for health care according to the method of Example 1, the difference is that the content of gellan gum is 2.0 weight ‰, the content of carrageenan is 0.2 weight ‰, and the black soybean powder shown in Table 5: Polygonatum powder: the weight ratio of Chinese yam powder is adopted and particle size, the total weight of black soybean powder, sealwort powder and Chinese yam powder is 25.0 weight ‰ of the liquid dairy product. The resulting product was evaluated for aroma and mouthfeel, and the results are shown in Table 5.

[0094] Aroma and mouthfeel of the product in table 5

[0095]

[0096]

[0097] ** Black soybean powder: sealwort powder: weight ratio of yam powder

[0098] *** Particle size of black soybean powder, sealwort powder and yam powder

[0099] The evaluation standard of aroma is: randomly select 10 healthy people, and rate the aroma of ...

Embodiment 3

[0102] Embodiment 3. the preparation of liquid milk product for health care

[0103] The method steps are the same as in Example 1, except that the ingredients are: 600% by weight of skim milk, 0.8% by weight of sucrose fatty acid ester, 0.8% by weight of glyceryl monostearate, 8.0% by weight of black soybean powder, and 4.0% by weight of sealwort powder ‰, 4.0 weight ‰ of yam powder, 2.0 weight ‰ of polydextrose, 1.0 weight ‰ of food flavoring, and gellan gum and another kind of thickener shown in Table 6, the balance of purified water, the sum of each component is 100% by weight .

[0104] Table 6. Effect of thickener on product stability

[0105]

[0106]

[0107] The product characteristics of the liquid dairy product for health care in this embodiment are: the fat content is about 0.3% by weight, the protein content is about 3.0% by weight, the solid content of non-fat milk is about 8% by weight, and the sucrose content is 0. The milk of the product has a viscosit...

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Abstract

The invention belongs to the field of the processing of dairy products, and relates to a liquid state stable dairy product which contains black bean powder, siberian solomonseal rhizome powder and cinnamomvine powder and is used for health care and a production method thereof. The liquid state stable dairy product contains 50 to 80 weight percents of skimmed milk, 0.05 to 0.20 weight percent of emulsifier, 0.07 to 0.50 weight percent of thickener, 0.1 to 2.0 weight percents of black bean powder, 0.1 to 2.0 weight percents of siberian solomonseal rhizome powder, 0.1 to 2.0 weight percents of cinnamomvine powder, 0.05 to 0.50 weight percent of polydextrose, 0 to 0.20 weight percent of edible spice and the balance of water, wherein the sum of components is 100 weight percent; and the thickener comprises 0.07 to 0.20 weight percent of gellan gum. The liquid state dairy product has abundant nutrition and is low in fat content, the black bean powder, the siberian solomonseal rhizome powder and the cinnamomvine powder have the health-care effects of reducing blood fat, blood sugar and blood pressure and are convenient to eat. In addition, due to the addition of the black bean powder, thesiberian solomonseal rhizome powder and the cinnamomvine powder, the liquid state dairy product can be stored for a long time, and is kept in a dispersed state.

Description

technical field [0001] The invention belongs to the field of dairy product processing, and relates to a liquid dairy product for health care and a production method thereof, in particular to a stable liquid dairy product containing black soybean powder, sealwort powder and yam powder, such as liquid flavored milk and milk beverage, and their production method. Background technique [0002] The "three highs" symptoms of high blood pressure, high blood fat, and high blood sugar have gradually become a common disease among young, middle-aged and elderly people, and the trend of younger symptoms is obvious. 39Health.com once carried out a health survey on the “three highs” crowd. A total of more than 3,000 people participated in the survey. Among the people who admitted to suffering from the “three highs”, more than four adults were affected by the “three highs” before the age of 40. troubled. Experts believe that the combined effect of high-intensity and high-pressure work, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154
Inventor 佟晶晶巴根纳樊启程
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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