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Drinking type flavored fermented milk with Kefir function and preparation method thereof

A drinking-type, fermented milk technology, applied in dairy products, applications, milk preparations, etc., can solve problems such as quality defects of water-separating stratified products, inability to realize industrialized production, etc., and achieve the effect of inhibiting intestinal pathogenic bacteria

Active Publication Date: 2014-04-16
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention is used to solve the product quality defect that the existing technology cannot realize industrialized production, and water separation and stratification occur during the shelf life, and provides a kefir functional drinking flavored fermented milk and a preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] a. Mixing: Heat 600kg of milk to 60°C, add 5.0-50.0kg of condensed milk, 0.15-90.0kg of sucrose sweetener, 1.5-4.0kg of compound emulsifying thickener (pectin, soybean polysaccharide, monohard Fatty acid glyceride, agar), dissolve and stir for 15 minutes, then pour the feed liquid into the remaining 200kg milk, mix, quantify to 1000kg with demineralized water, homogenize at 60℃ / 20Mpa pressure, and sterilize at 95℃ after homogenization 5 minutes, and cooled to 30 ° C, the resulting material for later use.

[0027] b. Fermentation: Inoculate 250 DCU of kefir bacteria (flora activity unit) into the material obtained in step a, mix for 20 minutes, and ferment at 30°C for 15 hours. When the titrated acidity reaches 70-80°T, stop the fermentation, and the obtained yogurt material is set aside ;

[0028] c. Finished product: Homogenize the yogurt material obtained in step b at 15±3°C / 5-20Mpa to obtain the kefir functional drinkable flavored fermented milk.

Embodiment 2

[0030] a. Mixing: Heat 600kg of milk to 60°C, add 5.0-50.0kg of condensed milk, 0.15-90.0kg of sucrose sweetener, 3.0-5.0kg of compound emulsifying thickener (gelatin, sodium carboxymethylcellulose , acetylated distarch phosphate, glyceryl monostearate, guar gum), dissolved and stirred for 15 minutes, then poured the feed solution into the remaining 200kg of milk, mixed, and quantified to 1000kg with demineralized water, at 60°C, 18- Homogenize at a pressure of 20Mpa. After homogenization, sterilize at 95°C for 5 minutes and cool down to 30°C. The obtained material is ready for use.

[0031] b. Fermentation: Inoculate 200 DCU of kefir bacteria into the material obtained in step a, mix for 20 minutes, and ferment for 15 hours at 30° C., when the titrated acidity reaches 70-80° T, finish the fermentation, and the obtained yogurt material is set aside;

[0032] c. Finished product: Homogenize the yogurt material obtained in step b at 15±3°C / 5-20Mpa to obtain the kefir functional ...

Embodiment 3

[0034] a. Mixing: Heat 600kg of skim milk to 60°C, add 5.0-50.0kg of condensed milk, 0.15-90.0kg of sucrose sweetener, 1.5-4.0kg of compound emulsifying thickener (pectin, soybean polysaccharide, Diacetyl tartaric acid mono(dig)glyceride, sodium alginate), dissolved and stirred for 15 minutes, then poured the feed liquid into the remaining 200kg of skim milk, mixed, quantified to 1000kg with demineralized water, and homogenized at 60°C and 18-20Mpa pressure After homogenization, it was sterilized at 95°C for 5 minutes, and cooled to 30°C, and the obtained material was used for later use.

[0035] b. Fermentation: Inoculate 200 DCU of kefir bacteria into the material obtained in step a, mix for 20 minutes, and ferment for 15 hours at 30° C., when the titrated acidity reaches 70-80° T, finish the fermentation, and the obtained yogurt material is set aside;

[0036] c. Finished product: Homogenize the yogurt material obtained in step b at 15±3°C / 5-20Mpa to obtain the kefir functi...

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PUM

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Abstract

The invention discloses a drinking type flavored fermented milk with a Kefir function and a preparation method of the fermented milk. The fermented milk is prepared by the following raw materials in parts by weight: 80.0-95.0 weight parts of milk, 0.5-4.0 weight parts of condensed milk, 0.015-9.0 weight parts of sweeteners with a sweetness as sucrose, 0.15 to 0.5 weight parts of compound emulsifying thickener and 200 to 250 DCU of Kefir flora. According to the method of the invention, a stable yoghourt solution is achieved by combined functions of components in the formula, and fermented milk can be stored by refrigeration at the temperature of 2-6 DEG C (the shelf life can be up to 21 days). The production has Kefir flora's function of restraining intestinal tract pathogenic bacteria, decreasing cholesterol and regulating immunity, and has a good cheese flavor and good mouthfeel.

Description

technical field [0001] The invention relates to a fermented milk and a production method thereof, in particular to a kefir functional drinking flavor fermented milk and a production method thereof, belonging to the field of dairy products. Background technique [0002] Kefir is a fermented dairy product with a special flavor originating from the Caucasus Mountains and has a long history of use. Many centuries ago, herdsmen in the Caucasus discovered that fresh goat’s milk or cow’s milk would naturally ferment into a sparkling drink in the leather bag they carried with them. Seoul grains. Since then, people have directly added kefir grains to milk for fermentation. Today, kefir has reached the scale of industrial production in developed countries such as Europe and the United States. The product has a refreshing yeast flavor, and a small amount of ethanol and CO2 endow it with a unique wine aroma and taste. Therefore, kefir is known as "fermented milk". Champagne in the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12A23C9/137
Inventor 闫晓辉马志梅崔永涛
Owner HEBEI BROS ILONG FOOD TECH LLC
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