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Cheese sauce-containing fermented milk beverage and preparation method thereof

A technology of fermented milk beverage and cheese sauce, which is applied in the direction of dairy products, milk preparations, bacteria used in food preparation, etc., can solve the problems of poor stability, poor chewing feeling of fermented milk beverage with cheese sauce, etc., and achieve the taste and The effect of rich body feeling, good taste and simple production process

Pending Publication Date: 2021-04-30
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to solve the problems of poor chewiness and poor stability of cheese sauce fermented milk beverage, and to provide a fermented milk beverage containing cheese sauce particles and its preparation method

Method used

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  • Cheese sauce-containing fermented milk beverage and preparation method thereof
  • Cheese sauce-containing fermented milk beverage and preparation method thereof

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preparation example Construction

[0022] A method for preparing a fermented milk beverage containing cheese sauce. The raw materials of the fermented milk beverage include 8-15% cheese sauce popcorn, 55-72% sterile drinking water and 25-30% yogurt base material. The percentages are Accounting for the percentage of the total mass of fermented milk beverage raw materials; the raw materials of the yogurt base include 3.5-7% of white sugar, 0.6-1.2% of starch, 0.5-1.5% of compound stabilizer, 0.001-0.006% of starter, and the balance is milk base;

[0023] The preparation method comprises the following steps: (1) uniformly mixing white granulated sugar, starch, stabilizer and starter, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling; (2) adding starter Ferment, ferment to the end, turn over the tank to cool down, and get the yogurt base; (3) mix the water and the yogurt base evenly in proportion, add a sour taste regulator; two-stage homogenization, cool, add cheese sauce popping b...

Embodiment 1

[0035] Preparation of Cheese Sauce and Cheese Sauce Balls:

[0036] 1. Cut natural cheese into pieces and stir with milk solids, emulsifying salt, sweetener and water, add lactic acid after diluting with water, heat up to 85°C within 3.5 minutes and melt completely (vapor pressure 2.2bar), shear speed 1500rpm;

[0037] 2. Homogenization, the homogenization pressure is 15MPa; the melt is routinely pasteurized (75°C, 10 minutes);

[0038] 3. After the packaging is formed, it is cooled rapidly, and the temperature of the product center drops below 25°C within 30 minutes to obtain cheese sauce, which is stored for later use;

[0039] 4. Mix the cheese sauce obtained in step (3) with sodium alginate, calcium chloride, and potassium sorbate, prepare it through a dropping pill machine, and finally sterilize it by high-pressure steam to obtain the popped pearl product.

Embodiment 2

[0041] The preparation method of the fermented milk beverage containing cheese sauce, its raw material formula: cheese sauce popping pearls 8%, sterile drinking water 67% and yogurt base material 25%; wherein the raw materials of the yogurt base material are white granulated sugar 3.5%, starch 0.6% , 0.05% of pectin, 0.1% of gellan gum, 0.05% of agar and 0.001% of starter, and the balance is milk base material;

[0042] The preparation method comprises the following steps:

[0043] (1) Mix white sugar, starch and stabilizer starter evenly, dissolve in milk base material at 65°C, stir for 30 minutes and then homogenize; 80bar; pasteurization conditions are 80°C, 10min, cooling to 42°C;

[0044] (2) Add starter, ferment at 42°C, acidity at the end of fermentation is 70°T, turn over the tank and cool to 20°C for storage to obtain yogurt base;

[0045](3) Mix water and yogurt base material in proportion, add sour taste regulator to 50°T; second-stage homogenization, homogenizati...

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Abstract

The invention discloses a cheese sauce-containing fermented milk beverage and a preparation method thereof. The cheese sauce-containing fermented milk beverage comprises the following raw materials: cheese sauce popping beads, white granulated sugar, starch, a compound stabilizer, a leavening agent, water and a cow milk base material. The preparation method comprises the following steps: uniformly mixing the white granulated sugar, the starch, the stabilizer and the leavening agent, dissolving in the cow milk base material, stirring, homogenizing, pasteurizing and cooling; adding a fermentation microbial inoculum for fermentation to the end point, turning over the vat and cooling to obtain a yoghourt base material; uniformly mixing water and the yoghourt base material in proportion, and adding an acidity regulator; and performing secondary homogenization, performing cooling, adding cheese sauce popping beads, performing uniform stirring, and performing sterile canning so as to obtain the product. The invention provides the cheese sauce-containing fermented milk beverage and the preparation method thereof. The preparation method is simple in production process and easy to operate; the prepared fermented milk beverage is rich in taste and somatosensory, has very strong chewiness, and is stable in state and good in texture and taste.

Description

technical field [0001] The invention relates to the technical field of dairy processing, in particular to a fermented milk drink containing cheese sauce and a preparation method thereof. Background technique [0002] Fermented milk beverage is a beverage made from milk as the main raw material, by adding white sugar and thickener ingredients, and then undergoing processes such as homogenization, sterilization, cooling, fermentation, acid adjustment, and filling. Fermented milk drinks are becoming more and more popular in the market because of their convenience. More and more market research reports show that the future fermented milk beverage market should focus on groups over the age of 25, especially female groups, increase consumers' functional associations from product naming, product promotion and location, and cooperate with The formula with real sense of body has cultivated loyal and rational consumers. [0003] Combined with the increasing acceptance of Chinese con...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/123A23V2400/249
Inventor 洪青刘振民李楠郑远荣雍靖怡刘景
Owner BRIGHT DAIRY & FOOD
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