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A dairy product added with interesting beads and its preparation method

A technology of interesting beads and dairy products, applied in dairy products, milk preparations, food ingredients, etc., can solve the problems of high pressure, easy to break, high temperature resistance, etc., to achieve good blasting taste, good molding, strong chewing and blasting effect

Active Publication Date: 2019-07-05
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many sandwich bead products (also known as interesting beads) with explosive taste on the market. Due to the existence of high temperature, high pressure, and shear resistance of these products, they are prone to breakage, bad taste, and in liquid state. Long-term storage will cause problems such as melting, so it is mostly used as an additive to beverages such as ready-to-drink milk tea in beverage stores

Method used

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  • A dairy product added with interesting beads and its preparation method
  • A dairy product added with interesting beads and its preparation method
  • A dairy product added with interesting beads and its preparation method

Examples

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Embodiment 1

[0090] The present embodiment provides a kind of apple-flavored liquid dairy product that adds interesting pearl, and its raw material composition comprises (by one ton of product):

[0091]

[0092] The preparation method of the apple-flavored liquid dairy product with interesting beads comprises the following steps:

[0093] (1) Acceptance of raw materials:

[0094] Milk: protein ≥ 1.0wt%, fat ≥ 1.2wt%.

[0095] Other raw materials meet relevant national standards.

[0096] (2) prepare base material and sterilize:

[0097] Fully dissolve white sugar, gellan gum, sodium carboxymethylcellulose, monoglyceride succinate, and starch in water, mix well with milk after cooling, then add fructose syrup, lactic acid, and citric acid to adjust the pH value, and add an appropriate amount Water, sent into the batching tank, then add food flavor, mix evenly, and then homogenize under the conditions of 75°C and 250bar to obtain the base material, and make the pH value of the base ma...

Embodiment 2

[0140] The present embodiment provides a kind of strawberry-flavored liquid dairy product that adds fun pearls, and its raw material composition comprises (in terms of one ton of product):

[0141]

[0142] The preparation method of the strawberry-flavored liquid dairy product added with interesting beads comprises the following steps:

[0143] (1) Acceptance of raw materials:

[0144] Milk: protein ≥ 1.5wt%, fat ≥ 1.7wt%.

[0145] Other raw materials meet relevant national standards.

[0146] (2) prepare base material and sterilize:

[0147]Fully dissolve white sugar, gellan gum, sodium carboxymethylcellulose, monoglyceride succinate, and sucrose fatty acid ester in water, mix with milk after cooling, then add lactic acid and citric acid to adjust the pH value, and add appropriate amount of water , into the batching tank, then add food flavor, mix evenly, and then homogenize under the conditions of 70 ° C and 200 bar to obtain the base material, and make the pH value of...

Embodiment 3

[0178] The present embodiment provides a kind of mango-flavored liquid dairy product that adds interesting pearl, and its raw material composition comprises (calculated by one ton of product):

[0179]

[0180] The preparation method of the mango-flavored liquid dairy product added with interesting beads comprises the following steps:

[0181] (1) Acceptance of raw materials:

[0182] Milk: protein ≥ 2.3wt%, fat ≥ 2.9wt%.

[0183] Other raw materials meet relevant national standards.

[0184] (2) prepare base material and sterilize:

[0185] Fully dissolve white sugar, gellan gum, sodium carboxymethylcellulose, diacetyl tartrate monoglyceride in water, mix with milk evenly after cooling, then add lactic acid and citric acid to adjust the pH value, add appropriate amount of water, and send it to the ingredients tank, then add food flavor, mix evenly, and then homogenize under the conditions of 75°C and 250bar to obtain the base material, and make the pH value of the base ...

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Abstract

The invention provides a dairy product added with fun beads and a preparation method thereof. Taking the total weight as a benchmark, the dairy product consists of the following raw materials: 30.0 percent to 80.0 percent of milk, 4.0 percent to 12.0 percent of sweet substance, 0.2 percent to 1.8 percent of stabilizer, 0.05 percent to 0.7 percent of acidity regulator, 0.3 percent to 40.0 percent of fun beads and the balance of water. The preparation method for the dairy product mainly comprises the following steps: preparing a base material, preparing the fun beads, preparing the dairy product and the like. The dairy product disclosed by the invention is rich in blasting taste, and is high temperature resistant, high pressure resistant, and shear resistant; the beads of the fun bead product can contain various functional substances, such as fruit and vegetables; rich fun taste is provided, and meanwhile, nutrition is increased. The system of the dairy product added with the fun beads provided by the invention is stable in the shelf life of 6 months; the fun beads can be suspended in the dairy product uniformly, and a good forming degree and rich fun taste are kept.

Description

technical field [0001] The invention relates to a dairy product added with interesting beads and a preparation method thereof, belonging to the technical field of dairy products in the field of food processing. Background technique [0002] At present, there are many sandwich bead products (also known as interesting beads) with explosive taste on the market. Due to the existence of high temperature, high pressure, and shear resistance of these products, they are prone to breakage, bad taste, and in liquid state. Long-term storage will cause problems such as melting, so it is mostly used as an additive to beverages such as ready-to-drink milk tea in beverage stores. Therefore, the sandwich bead products that can be industrialized and the dairy products that are added with such sandwich beads still need further research and development. Contents of the invention [0003] In order to solve the above technical problems, the object of the present invention is to provide a dair...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/156A23C9/154A23L29/256A23L33/10A23P20/25
CPCA23C9/1544A23C9/156A23V2002/00A23V2200/242A23V2250/5026A23V2250/5036
Inventor 孙远征
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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