Hot-filled PET bottled sucrose-free nut milk and preparation method thereof

A sucrose-free, hot-filling technology, applied in the field of dairy products, can solve the problems of low-temperature-resistant PET packaging, high post-sterilization temperature, and small market share, so as to help gastrointestinal absorption, promote intestinal absorption, and improve intestinal absorption environmental effects

Pending Publication Date: 2020-11-20
HANGZHOU WAHAHA TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Carton packaging occupies a dominant position in the dairy market, with a relatively high market share. PET bottles have the characteristics of flexible and free bottle design, and can better meet consumers’ demands for ready-to-drink and portability. However, the current market share is not large, because generally The post-sterilization temperature of milk is too high to be suitable for PET packaging that is not resistant to high temperature, so the development of a normal temperature PET bottled dairy product has a broader market potential

Method used

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  • Hot-filled PET bottled sucrose-free nut milk and preparation method thereof
  • Hot-filled PET bottled sucrose-free nut milk and preparation method thereof
  • Hot-filled PET bottled sucrose-free nut milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A hot-fill PET bottle of sucrose-free nut milk, the dosage of each component in every 1000ml drink is as follows: protein material (77.5 grams of whole milk powder, 20 grams of skimmed milk powder) 97.5 grams, 30 grams of healthy sugar (xylitol), black 2 grams of buckwheat tea, 5 grams of vegetable oil (coconut oil), 1 gram of nut butter (0.2 grams of peanut butter, 0.2 grams of pistachio butter, 0.2 grams of hazelnut butter, 0.2 grams of walnut butter, 0.2 grams of almond butter), 1.2 grams of emulsifier (0.9 grams of glyceryl monostearate, 0.3 grams of sucrose fatty acid ester), 0.8 grams of stabilizers (0.3 grams of carrageenan, 0.5 grams of gellan gum), 0.3 grams of antioxidants (0.1 grams of natural vitamin E, 0.2 grams of sodium erythorbate gram), acidity regulator 1 gram (sodium tripolyphosphate 0.5 gram, sodium bicarbonate 0.5 gram), nisin 0.15 gram, vitamin (vitamin E) 0.05 gram, mineral matter (zinc citrate 0.02 gram, taurine 0.2 g) 0.22 g, and the balance is ...

Embodiment 2

[0058] A hot-fill PET bottled sucrose-free nut milk, the dosage of each component in every 1000ml drink is as follows: 98.5 grams of protein material (80 grams of whole milk powder, 18.5 grams of skimmed milk powder), 10 grams of vegetable oil (sunflower oil), nut butter 1 gram (0.2 grams of peanut butter, 0.2 grams of pistachio butter, 0.2 grams of hazelnut butter, 0.2 grams of walnut butter, 0.2 grams of almond butter), 15.05 grams of healthy sugar (15 grams of xylitol, 0.05 grams of glucosyl steviol glycoside), black 2 grams of tartary buckwheat tea, 2 grams of emulsifier (1.0 grams of glyceryl monostearate, 1.0 grams of diacetyl tartaric acid mono- and diglycerides), 1.35 grams of stabilizer (0.35 grams of carrageenan, 1.0 grams of microcrystalline cellulose), acidity Regulator 1.1g (sodium tripolyphosphate 0.5g, sodium citrate 0.2g, sodium bicarbonate 0.4g), antioxidant (sodium erythorbate) 0.25g, nisin 0.15g, vitamin (vitamin E) 0.063g, 0.22 grams of minerals (0.02 grams...

Embodiment 3

[0068] A hot-fill PET bottled sucrose-free nut milk, the dosage of each component in every 1000ml drink is as follows: 99 grams of protein raw materials (70 grams of whole milk powder, 26 grams of skimmed milk powder, 3 grams of concentrated milk protein), 8 grams of cream, Nut butter 1.45g (peanut butter 0.25g, pistachio butter 0.2g, hazelnut butter 0.25g, walnut butter 0.25g, almond butter 0.25g, chestnut butter 0.25g), healthy sugar 15.15g (erythritol 15g, glucose 0.15 grams of steviol glycosides), 5 grams of black tartary buckwheat tea, 2 grams of emulsifiers (0.8 grams of glyceryl monostearate, 1.2 grams of diacetyl tartrate mono-diglycerides), 2.65 grams of stabilizers (0.35 grams of carrageenan, micro Crystalline cellulose 2.3 grams), antioxidant 0.25 grams (natural vitamin E 0.1 grams, sodium erythorbate 0.15 grams), acidity regulator 1.1 grams (sodium tripolyphosphate 0.5 grams, sodium bicarbonate 0.6 grams), nisin 0.15 grams gram, vitamin (vitamin E) 0.05 gram, miner...

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Abstract

The invention relates to the field of dairy products, and provides hot-filled PET bottled sucrose-free nut milk aiming at the problem of high cariogenicity of sucrose-containing beverages. Each kilomilliliter of the nut milk comprises the following components in parts by weight: 70-120 g of protein raw materials, 0-10 g of single cream, 0-10 g of black tartary buckwheat tea, 0-15 g of vegetable oil, 0.1-2.5 g of nut paste, 10-30 g of healthy sugar, 1.2-2.4 g of an emulsifier, 0.1-2.7 g of a stabilizer, 0.1-0.3 g of an antioxidant, 0.1-0.2 g of nisin, 0.1-1.1 g of an acidity regulator, 0-0.5 gof vitamins, 0-0.5 g of minerals and the balance of water. The healthy sugar is used, so that the nut milk is healthier; and through formula compatibility and an emulsifying and stabilizing system, the purposes of hot filling production, PET bottle packaging and stable product quality within the shelf life are achieved. The invention also provides a preparation method of the hot-filled PET bottledsucrose-free nut milk.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a hot-fill PET bottled sucrose-free nut milk and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the popularization of high-end snacks, nuts have gradually become a casual snack after dinner. While the category of nuts is constantly expanding, the consumption scene is also gradually subdivided. According to the research data of iResearch, in addition to during festivals, In addition to eating nuts for leisure and entertainment, nut consumption has extended to consumption scenarios such as afternoon tea, travel, and healthy meals. [0003] Carton packaging occupies a dominant position in the dairy market, with a relatively high market share. PET bottles have the characteristics of flexible and free bottle design, and can better meet consumers’ demands for ready-to-drink and portability. However, the current market shar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156A23C9/158A23C9/16A23F3/34
CPCA23C9/152A23C9/16A23C9/156A23C9/1544A23C9/1528A23C9/1585A23C9/158A23C9/1522A23C9/154A23F3/34
Inventor 冯玉红姜胡兵潘姝妹余立意许丹虹许健田成新胡君荣陈晓霞欧凯李言郡
Owner HANGZHOU WAHAHA TECH
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