Milk beverage and preparation method thereof

A technology for milk beverages and raw materials, applied in dairy products, milk preparations, applications, etc., can solve the problems of low viscosity, thin taste, poor consumer drinking experience, etc., and achieve the effect of less viscosity reduction and increased product viscosity.

Inactive Publication Date: 2020-06-05
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing milk beverage products, the protein content is below 1.0%, the viscosity is low, the taste is thin, and when the product contains particles, the particles cannot be evenly suspended
Due to the low viscosity of traditional milk drinks, after adding fruit particles, they all settle at the bottom of the package, and consumers have a poor drinking experience

Method used

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  • Milk beverage and preparation method thereof
  • Milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] 1.1 Preparation of fermented milk

[0085] 1) Raw material of fermented milk

[0086] Milk 800kg;

[0087] Sweetener: white granulated sugar 60kg, high fructose syrup 60kg;

[0088] Stabilizer: modified starch 27kg;

[0089] Lactic acid bacteria: Lactobacillus 1*10 8 CFU / g; Streptococcus thermophilus 1*10 8 CFU / g.

[0090] 2) Preparation method of fermented milk

[0091] a) heating the milk to 60°C, adding a stabilizer and a sweetener, and mixing to obtain a mixed material liquid;

[0092] b) Homogenize the mixture liquid, wherein the homogenization pressure is 150 bar, and the homogenization temperature is 55°C;

[0093] c) Sterilize the homogenized feed liquid, the sterilization temperature is 95°C, and the sterilization time is 300s;

[0094] d) cooling the sterilized feed liquid to 43° C., inoculating and fermenting, the acidity at the end of fermentation is 80-85° T, and fermented milk is obtained.

[0095] 2.2 Preparation of finished milk

[0096] 1) Raw...

Embodiment 2

[0111] 2.1 Preparation of fermented milk

[0112] 1) Raw material of fermented milk

[0113] Milk 800kg;

[0114] Sweetener: white granulated sugar 60kg, high fructose syrup 60kg;

[0115] Stabilizer: modified starch 15kg;

[0116] Lactic acid bacteria: Lactobacillus 1*10 8 CFU / g; Streptococcus thermophilus 1*10 8 CFU / g.

[0117] 2) The preparation method of fermented milk is the same as in Example 1.

[0118] 2.2 Preparation of finished milk

[0119] 1) Raw material of finished milk

[0120] Each 1000kg raw material contains:

[0121] Fermented milk 330kg;

[0122] Sweetener: white granulated sugar 20kg, high fructose syrup 20kg;

[0123] Stabilizer: modified starch 10kg, pectin 2kg, agar 1kg, gellan gum 1kg;

[0124] Jam: compound jam 80-140kg;

[0125] Ingredients water: balance.

[0126] 2) The preparation method of finished milk is the same as in Example 1.

[0127] After testing, the viscosity of the finished milk obtained in Example 2 is 400 cp, and the to...

Embodiment 3

[0129] 2.1 Preparation of fermented milk

[0130] 1) Raw material of fermented milk

[0131] Milk 800kg;

[0132] Sweetener: white granulated sugar 60kg, high fructose syrup 60kg;

[0133] Stabilizer: modified starch 36kg;

[0134] Lactic acid bacteria: Lactobacillus 1*10 8 CFU / g; Streptococcus thermophilus 1*10 8 CFU / g.

[0135] 2) The preparation method of fermented milk is the same as in Example 1.

[0136] 2.2 Preparation of finished milk

[0137] 1) Raw material of finished milk

[0138] Each 1000kg raw material contains:

[0139] Fermented milk 330kg;

[0140] Sweetener: white granulated sugar 20kg, high fructose syrup 20kg;

[0141] Stabilizer: modified starch 10kg, pectin 2kg, agar 1kg, gellan gum 1kg;

[0142] Jam: compound jam 80-140kg;

[0143] Ingredients water: balance.

[0144] 2) The preparation method of finished milk is the same as in Example 1.

[0145] After testing, the viscosity of the finished milk obtained in Example 3 is 1000 cp, and the tot...

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PUM

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Abstract

The present invention relates to a milk beverage prepared from a first raw material, wherein the first raw material comprises fermented milk, sweetener, modified starch, pectin, agar, gellan gum, optionally jam, fruity sauce or cereal granules, optionally acidulant, and water; or the first raw material consists of fermented milk, sweetener, modified starch, pectin, agar, gellan gum, optionally jam, fruity sauce or cereal granules, optionally acidulant, and water. The viscosity of the milk beverage is 400-1000 cp, the milk beverage has a strong yoghourt flavor and a thick taste, and after jam,fruity jam or cereal particles are added, the fruit particles or cereal particles in the jam are uniformly suspended in the milk beverage.

Description

technical field [0001] The invention belongs to the field of food and relates to a milk drink and a preparation method thereof. Background technique [0002] Milk beverage is a milk-containing beverage, which refers to a product made from fresh milk or dairy products through fermentation or non-fermentation. Milk beverages are divided into two types: formulated type and fermented type. In the existing milk beverage products, the protein content is below 1.0%, the viscosity is low, the taste is thin, and when the product contains particles, the particles cannot be evenly suspended. Due to the low viscosity of traditional milk drinks, after adding fruit particles, they all settle at the bottom of the package, and consumers have a poor drinking experience. Contents of the invention [0003] The present invention provides a milk drink prepared from a first raw material, wherein the first raw material includes fermented milk, sweetener, modified starch, pectin, agar, gellan g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137A23C3/03
CPCA23C9/137A23C3/03
Inventor 孙君
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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