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Brown fermented milk base material, brown milk beverage and preparation method of brown fermented milk base material

A fermented milk beverage and fermented milk technology, which is applied in dairy products, milk preparations, applications, etc., can solve the problems of excessive denaturation of dairy raw materials, long equipment occupation time, and impact

Active Publication Date: 2015-06-03
河北新希望天香乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the browning time is long, the energy consumption is high, the equipment takes a long time, and special equipment is required to complete it, and it cannot be carried out simultaneously with ultra-high temperature instantaneous sterilization
And if the dairy raw material is heated for too long, it will easily produce a cooking smell, which will affect the final brown fermented milk base material and the flavor and mouthfeel of the brown milk drink made with the fermented milk base material, and may cause excessive denaturation of the dairy raw material. thereby reducing the nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] 1. The preparation method of brown fermented milk base material:

[0057] (1) The raw materials are 930kg of skim milk, 70kg of fructose syrup, 0.7kg of sodium bicarbonate, and 0.5kg of xylooligosaccharide. First, add xylo-oligosaccharides into skim milk (the amount of skim milk can dissolve xylo-oligosaccharides), stir circularly until completely dissolved, let stand for 30 minutes, cool down to 10°C, add fructose syrup, sodium bicarbonate , the skim milk is quantified to 1000kg, and mixed evenly to obtain a feed liquid. Homogenize the feed liquid at a homogenization temperature of 60°C and a pressure of 18-20MPa;

[0058] (2) After homogenization, the feed liquid is sterilized in an ultra-high temperature instant sterilizer at 120±3°C for 300s, and undergoes Maillard reaction. The outlet of the ultra-high temperature instant sterilizer is set at 43°C, and immediately cooled to 43°C after sterilization ℃, into the fermenter;

[0059] (3) Inoculate the yogurt starter...

Embodiment 2

[0075] 1. The preparation of the brown fermented milk base material is the same as in Example 1;

[0076] 2. The preparation method of brown fermented milk drink:

[0077] Step (1), (3) are with embodiment 1; Step (2) stabilizer is replaced with the stabilizer compounded by PAG and pectin, and others are all the same, specifically as follows:

[0078] (2) Warm up the soft water to 65°C, add 130kg of white sugar, 2.4kg of PGA, and 0.6kg of pectin in order to dissolve, mix with step (1) 400kg of brown fermented milk base material for 30 minutes until evenly mixed, and use soft water for 2.5kg of lemon juice concentrate After diluting 4 times, add slowly under constant stirring, adjust the acidity of the milk drink to 1.0-2.0g / L (calculated as lactic acid) with citric acid, add 0.45Kg of yogurt essence, 0.8kg of cheese powder, quantitative soft water to 1000kg, and stir evenly ;Note: Soft water is added in batches, the total amount of material is 1000kg.

Embodiment 3

[0080] 1. The preparation of the brown fermented milk base material is the same as in Example 1;

[0081] 2. The preparation method of brown fermented milk drink:

[0082] Steps (1), (3) are the same as in Example 1; the stabilizer of step (2) is replaced with a compounded stabilizer of soybean polysaccharide, pectin, and glucose, and the others are the same, as follows:

[0083] (2) Warm up the soft water to 65°C, add 130kg of white sugar, 1.5kg of soybean polysaccharide, 1.2kg of pectin, and 0.3kg of glucose to dissolve in turn, and mix with step (1) 400kg of brown fermented milk base material for 30 minutes until evenly mixed, 2.5 After diluting 4 times of lemon juice concentrate with soft water, add it slowly under constant stirring, adjust the acidity of the milk drink to 1.0-2.0g / L (calculated as lactic acid) with citric acid, add 0.45Kg of yogurt essence, 0.8kg of cheese powder, soft water Quantitatively reach 1000kg, stir evenly; Note: Soft water is added in batches, ...

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Abstract

The invention discloses a brown fermented milk base material and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing raw materials to obtain a material liquid, wherein the material liquid comprises following components except for skimmed milk: 0.5-2g / L of low-poly xylose, 0.3-1g / L of sodium bicarbonate and 60-100g / L of fructose syrup; (2) sterilizing the material liquid at 115-123 DEG C for 300 seconds, performing Maillard reaction, cooling to 41-43 DEG C and pouring into a fermentation tank; (3) grafting a yogurt starter, wherein the yogurt starter includes 15-23g / T of Danisco 528, 11-13.7g / T of DSM1821 and 6-8mL / T of lactobacillus plantarum with the CGMCC No. 9405, and fermenting until the acidity is up to 70 degrees to obtain the brown fermented milk base material. A brown milk beverage prepared from the fermented milk base material has the comparable browning effect to similar products in the market and has better flavor, taste and nutrients compared with the similar products in the market; moreover, the production efficiency is greatly improved and the equipment utilization ratio is greatly increased.

Description

technical field [0001] The invention relates to a brown fermented milk base material and a preparation method thereof, and also relates to a brown fermented milk drink and a preparation method thereof, belonging to the technical field of dairy and beverage processing. Background technique [0002] In some food processing, proper browning is beneficial, such as the production of soy sauce, coffee, black tea, beer and the baking of bread and pastry. Brown yogurt and brown milk beverage series are a new type of beverage with special caramel flavor prepared by moderate browning. The browning comes from the Maillard reaction, also known as the carbonyl ammonia reaction. Amino compounds react with carbohydrates containing carbonyl groups. Because of its unique taste and natural and novel colors, it is increasingly sought after by various manufacturers, and more and more attention has been paid to the research on it. [0003] The Chinese invention of application number 2013106868...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 刘凤臣刘艳玲赵群辉
Owner 河北新希望天香乳业有限公司
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