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Liquid dairy product and preparation method thereof

A dairy product and liquid technology, which is applied in the field of liquid dairy products and its preparation, can solve the problems of liquid dairy products that need to be improved, and achieve the effects of good taste, strong suspension and high nutritional value

Active Publication Date: 2020-03-27
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet liquid milk product and its preparation method still need to be improved at present

Method used

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  • Liquid dairy product and preparation method thereof
  • Liquid dairy product and preparation method thereof
  • Liquid dairy product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] In this example, a liquid dairy product is prepared by the following steps:

[0082] (1) Mix and disperse 10 parts by weight of white granulated sugar, 15 parts by weight of soybean polysaccharide and 5 parts by weight of carrageenan in water at 70 degrees Celsius, stir at a speed of 400 rpm for 12 minutes, then add 0.1 parts by weight of steviol glycoside and 0.1 parts by weight of mogroside, stirred until completely dissolved, cooled to 30 degrees Celsius;

[0083] (2) Add 200 parts by weight of raw milk, 30 parts by weight of 80% whey protein powder and 50 parts by weight of 34% whey protein powder to the mixture obtained in step (1), and mix them;

[0084] (3) Slowly add 0.5 parts by weight of banana juice and 0.5 parts by weight of pineapple juice to the mixture obtained in step (2) at a rotating speed of 500rpm;

[0085] (4) Preheat the mixture obtained in step (3) to 860 parts by weight and preheat to 60 degrees Celsius, and carry out homogenization treatment un...

Embodiment 2

[0089] In this example, a liquid dairy product is prepared by the following steps:

[0090] (1) Mix and disperse 40 parts by weight of white granulated sugar, 0.3 parts by weight of microcrystalline cellulose, 2 parts by weight of soybean polysaccharide and 0.1 parts by weight of gellan gum in water at 72 degrees Celsius, and stir for 18 minutes at a speed of 500 rpm , then add 0.2 parts by weight of mogroside, stir until completely dissolved, and cool to 30 degrees Celsius;

[0091] (2) Add 300 parts by weight of raw milk, 10 parts by weight of 80% whey protein powder and 40 parts by weight of 34% whey protein powder to the mixture obtained in step (1), and mix them;

[0092] (3) Slowly add 5 parts by weight of hawthorn juice, 10 parts by weight of celery juice and 10 parts by weight of pineapple juice to the mixture obtained in step (2) at a rotating speed of 600rpm;

[0093] (4) Preheat the mixture obtained in step (3) to 881 parts by weight and preheat to 64 degrees Celsi...

Embodiment 3

[0097] In this example, a liquid dairy product is prepared by the following steps:

[0098] (1) Mix and disperse 50 parts by weight of white granulated sugar, 0.2 parts by weight of carrageenan and 0.8 parts by weight of gellan gum in water at 74 degrees Celsius, stir at a speed of 450 rpm for 20 minutes, then add 5 parts by weight of steviol glycoside and 5 parts by weight of mogroside, stirred until completely dissolved, cooled to 30 degrees Celsius;

[0099] (2) Add 400 parts by weight of raw milk, 20 parts by weight of 80% whey protein powder and 30 parts by weight of 34% whey protein powder to the mixture obtained in step (1), and mix them;

[0100] (3) Slowly add 5 parts by weight of banana juice, 10 parts by weight of carrot juice and 10 parts by weight of watermelon juice to the mixture obtained in step (2) at a rotating speed of 700rpm;

[0101] (4) Preheat the mixture obtained in step (3) to 909 parts by weight and preheat it to 71 degrees Celsius, and carry out hom...

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Abstract

The invention provides a liquid milk product and a preparation method thereof.According to the embodiment, the liquid milk product contains psyllium seed husk.The liquid milk product has the advantages of high nutritive value, excellent taste and mouthfeel and high stability.

Description

technical field [0001] The invention relates to the field of food. Specifically, the present invention relates to liquid dairy products and methods for their preparation. Background technique [0002] Dairy products are various foods processed with cow and goat milk as the main raw materials. Because of their high nutritional value, they are deeply loved by people. [0003] However, current liquid dairy products and their preparation methods still need to be improved. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art. Therefore, an object of the present invention is to provide a liquid dairy product and a preparation method thereof. The liquid dairy product or the liquid dairy product obtained by the preparation method has high nutritional value, excellent flavor and mouthfeel or strong stability. [0005] It should be noted that the present invention is based on the inventor's follow...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/156
CPCA23C9/156
Inventor 荆培培
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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