Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-calorie yogurt drink

A milk-containing beverage, low-calorie technology, applied in dairy products, applications, milk preparations, etc., can solve problems such as increased risk, and achieve the effect of meeting health needs

Inactive Publication Date: 2012-05-16
JINAN HANDING BIOENG
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the milk drinks currently on the market are made of milk powder, and use sucrose or chemical substances to synthesize sweeteners. These sweeteners increase the chance of excessive intake of high-calorie and high-fat, especially for diabetics who need to ban sugar and obesity, which increases the risk

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Formula (based on 1 ton):

[0016] 400.0 kg of milk, 15.0 kg of stevia, 40.0 kg of erythritol, 2.0 kg of agar, 1.0 kg of sodium carboxymethylcellulose, 2.5 kg of lactic acid, 0.8 kg of natural apple flavor, 1.9 kg of citric acid, and 536.8 kg of purified water.

[0017] Raw material standard:

[0018] Milk: protein≧2.95%, fat≧3.0%, non-fat milk solids≧8.5%

[0019] Purified water, stevia, erythritol, citric acid, lactic acid: in line with national standards.

[0020] making process:

[0021] 1) Pour cold milk at 4°C into the batching tank;

[0022] 2) Dissolution of stabilizer: mix agar, sodium carboxymethylcellulose with stevioside and erythritol

[0023] Combine evenly, take an appropriate amount of pure water and heat it to 85°C, add the stabilizer mixture into the hot water, keep it warm and dissolve for 25 minutes, cool it to 30°C on a cold plate, put it into the batching tank, and stir it with milk.

[0024] 3) Dissolution of the acidity regulator: ...

Embodiment 2

[0033] Formula (1 ton): 550.0 kg of milk, 18.0 kg of stevia, 45.0 kg of erythritol, 2.1 kg of agar, 1.5 kg of sodium carboxymethylcellulose, 2.8 kg of lactic acid, 2.1 kg of citric acid, strawberry flavor natural flavor 0.9 kg, 377.6 kg of purified water.

[0034] Raw material standard:

[0035] Milk: protein≧2.95%, fat≧3.0%, non-fat milk solids≧8.5%

[0036] Purified water, stevia, erythritol, citric acid, lactic acid: in line with national standards.

[0037] making process:

[0038] 1) Pour cold milk at 4°C into the batching tank;

[0039] 2) Dissolution of stabilizer: mix agar, sodium carboxymethylcellulose with stevioside and erythritol

[0040] Combine evenly, take an appropriate amount of pure water and heat it to 85°C, add the stabilizer mixture into the hot water, keep it warm and dissolve for 25 minutes, cool it to 30°C on a cold plate, put it into the batching tank, and stir it with milk.

[0041] 3) Dissolution of the acidity regulator: take an appropri...

Embodiment 3

[0050] Formula (based on 1 ton):

[0051] 350.0 kg of milk, 12.0 kg of stevia, 38.0 kg of erythritol, 2.7 kg of agar, 1.1 kg of sodium carboxymethylcellulose, 2.0 kg of lactic acid, 1.8 kg of citric acid, 1.0 kg of blueberry flavor natural flavor, 591.4 kg of purified water.

[0052] Raw material standard:

[0053] Milk: protein≧2.95%, fat≧3.0%, non-fat milk solids≧8.5%

[0054] Purified water, stevia, erythritol, citric acid, lactic acid: in line with national standards.

[0055] making process:

[0056] 1) Pour cold milk at 4°C into the batching tank;

[0057] 2) Dissolution of stabilizer: mix agar, sodium carboxymethylcellulose with stevioside and erythritol

[0058] Combine evenly, take an appropriate amount of pure water and heat it to 85°C, add the stabilizer mixture into the hot water, keep it warm and dissolve for 25 minutes, cool it to 30°C on a cold plate, put it into the batching tank, and stir it with milk.

[0059] 3) Dissolution of the acidity r...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a low-calorie yogurt drink; every 100g low-calorie yogurt drink contains the components in the following weight: 10g to 80g of milk, 0.1g to 5g of stevia sugar, 3g to 10g of erythrose-alcohol, 0.1g to 1.0g of stabilizer, 0.2g to 0.7g of acidity regulator, 0.05g to 0.2g of natural spice, and pure water is added to 100g. Compared with the existing similar products, the low-calorie yogurt drink does not contain any calorie, sucrose is replaced by high-sweetness stevia sugar, the low-calorie yogurt drink is applicable to fat people and people who need to take less sugar, erythrose-alcohol is also added to facilitate the functions of metabolism and expulsion of toxin, simultaneously natural spice with various tastes is added, and the needs of people for health and the preference of the people for various taste are met.

Description

technical field [0001] The invention belongs to the field of food and beverages, and relates to a milk-containing beverage, in particular to a low-calorie milk-containing beverage. Background technique [0002] Most of the milk drinks currently on the market are made of milk powder, and use sucrose or chemical substances to synthesize sweeteners. These sweeteners increase the chance of excessive intake of high-calorie and high-fat, especially for diabetics who need to ban sugar And obese patients, increased the risk. A low-calorie milk-containing beverage, which overcomes the shortcomings of existing milk beverage products, is prepared from fresh milk by adding water, stevia, and sour agents. Its main components are water, milk, stevia, Thickeners, emulsifiers, acidity regulators and natural flavors. This type of product has the characteristics of low calorie, diverse tastes, high nutritional value, and convenient drinking. It can also be consumed by sugar-free or low...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/156
Inventor 徐兴光
Owner JINAN HANDING BIOENG
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com