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A normal temperature fermented milk beverage and its preparation method

A milk-containing drink, fermented at room temperature technology, applied in dairy products, milk preparations, applications, etc., can solve the problem of short shelf life of low-temperature brown lactic acid bacteria drinks

Active Publication Date: 2019-01-29
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to solve the problem that in the prior art, normal temperature fermented milk and normal temperature fermented milk drinks can only be sterilized by UHT to achieve an aseptic environment, while low-temperature brown lactic acid bacteria beverages have a short shelf life, and provide a normal temperature fermented Milk and normal temperature fermented milk beverage and preparation method thereof

Method used

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  • A normal temperature fermented milk beverage and its preparation method
  • A normal temperature fermented milk beverage and its preparation method
  • A normal temperature fermented milk beverage and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Table 1

[0031]

[0032] (1) Mix the raw milk (the protein content of skimmed fresh milk is 2.5g / 100g, and the fat content is 0.49 / 100g) and reducing sugar at 39°C for 15 minutes to obtain a mixed solution, and keep the mixed solution at 90°C for 1.5 hours , natural browning reaction to obtain browning feed liquid;

[0033] (2) cooling the browning feed liquid to 36°C, inoculating a starter and probiotics for fermentation, fermenting at 36°C for 60 hours until the acidity is 160°T, cooling to below 4°C, and obtaining a fermented milk base;

[0034] (3) Mix the mixed liquid A with the fermented milk base material according to the ratio of 71.5:28.5 (W / W), homogenize at 15Mpa at the first level, homogenize at 4°C, and fill in the Baili bag. 95%, and 300Mpa under the condition of 10 DEG C for 3 minutes to obtain a normal temperature fermented milk beverage. The mixed liquid A is composed of sweetener, stabilizer, acidity regulator, flavoring substance and water. It i...

Embodiment 2

[0038] Table 2

[0039]

[0040] (1) Mix raw milk (both skimmed fresh milk and skimmed reconstituted milk have a protein content of 3.5g / 100g and a fat content of 0.2 / 100g) and reducing sugar at 45°C for 20 minutes to obtain a mixed solution, which is then heated at 91.5°C Next, heat preservation for 1.9 hours, natural browning reaction, obtain browning feed liquid;

[0041] (2) cooling the browning feed liquid to 37°C, inoculating starter and probiotics for fermentation, fermenting at 37°C for 71 hours until the acidity is 180°T, cooling to below 12°C, and obtaining the fermented milk base;

[0042] (3) Mix the mixed solution A with the fermented milk base material according to the ratio of 62.8:27.2 (W / W), go through a first-stage 17Mpa homogenization at 12°C, and fill it into a PET prefabricated bottle with a filling volume of 96%. Treat at 400Mpa for 4 minutes at 12°C to obtain a normal temperature fermented milk beverage. The mixed liquid A is composed of sweetener, ...

Embodiment 3

[0046] table 3

[0047]

[0048] (1) Mix raw milk (protein content 3.5g / 100g, fat content 0.2 / 100g) and reducing sugar at 50°C for 22 minutes to obtain a mixed solution, and keep the mixed solution at 92°C for 2.0 hours to naturally brown React to obtain browning feed liquid;

[0049] (2) Cool the browning feed liquid to 37.5°C, inoculate the starter and probiotics for fermentation, ferment at 37.5°C for 71.2 hours until the acidity is 190°T, cool to below 15°C, and obtain the fermented milk base;

[0050](3) Mix the mixed liquid A with the fermented milk base material according to the ratio of 69.4:30.6 (W / W), at 15°C, go through the first-level homogenization of 17Mpa, the second-level homogenization of 3Mpa, and fill it in Tetra Pak TT tank , the filling volume is 96.5%, and it is treated at 400Mpa for 4 minutes under the condition of 20°C to obtain a normal temperature fermented milk beverage. The mixed liquid A is composed of sweetener, stabilizer, flavoring substanc...

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Abstract

The invention discloses normal-temperature fermented milk beverage and a preparation method thereof. According to the preparation method, raw materials comprise components in percentage by mass as follows: 14%-48% of degreased raw milk, a leavening agent, 0.15%-0.6% of a stabilizer, 0.5%-4% of reducing sugar, a sweetening agent and the balance of water. The preparation method comprises steps as follows: (1), the degreased raw milk and the reducing sugar are mixed for a Maillard reaction; (2), the mixture is cooled, mixed with the leavening agent and fermented to the titration acidity of 160-220; (3), the mixture is uniformly mixed with a mixed solution A and then is homogenized and subjected to filling and ultra-high pressure processing under the pressure of 300-600 MPa, the normal-temperature fermented milk beverage is obtained, and the percentage represents mass percentage of a component accounting for the total mass of the normal-temperature fermented milk beverage; the mixed solution A comprises the stabilizer, the sweetening agent and the water. The prepared normal-temperature fermented milk beverage uses few stabilizers and has excellent effect of color, structure, taste, luster and stability.

Description

technical field [0001] The invention belongs to the field of fermented milk product processing, and in particular relates to a normal-temperature fermented milk-containing beverage and a preparation method thereof. Background technique [0002] Fermented lactic acid bacteria drinks are formulated on the basis of fermented milk by adding an appropriate amount of white sugar, stabilizers and water. In recent years, Yakult and other flavored brown lactic acid bacteria beverages popular in the Chinese market are a kind of live fermented lactic acid bacteria beverages. This type of brown beverage is mainly produced by high-temperature treatment of skimmed milk powder and glucose fructose and other reducing sugars. Maillard reaction produces brown It is obtained by the preparation method of changing, adding strains and fermenting for a long time, blending with sterilized white sugar aqueous solution, adjusting acid, homogenizing, cooling and filling after fermentation. [0003] L...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 吕昌勇徐致远刘振民苗君莅廖文艳韩梅
Owner BRIGHT DAIRY & FOOD CO LTD
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