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Probiotic-flavored fermented milk without cane sugar and sweetening agent and preparation method of probiotic-flavored fermented milk

A technology of probiotics and sweeteners, applied in the field of probiotic flavored fermented milk and its preparation, can solve the problems of bitter taste and weak taste, achieve the effects of no bitterness, avoid over-breeding, and reduce the time of high temperature

Pending Publication Date: 2022-04-05
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the existing flavored fermented milk on the market either adds sucrose to enhance the sweetness, or the taste is bitter after adding sweeteners to enhance the sweetness, or the taste is bland without adding sucrose or sweeteners. The fermented milk that appears on the Internet all adopts the above scheme, so it is urgent to develop a flavor fermented milk without adding sucrose or sweetener

Method used

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  • Probiotic-flavored fermented milk without cane sugar and sweetening agent and preparation method of probiotic-flavored fermented milk
  • Probiotic-flavored fermented milk without cane sugar and sweetening agent and preparation method of probiotic-flavored fermented milk
  • Probiotic-flavored fermented milk without cane sugar and sweetening agent and preparation method of probiotic-flavored fermented milk

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preparation example Construction

[0030] The present invention also provides a method for preparing probiotic-flavored fermented milk without adding sucrose and sweeteners, comprising the following steps:

[0031] (1) Mix raw milk and fruit juice evenly to obtain material A;

[0032] (2) Material A is homogenized, sterilized, and cooled to obtain material B;

[0033] (3) Inoculate probiotics and starter in material B, mix material B, probiotics and starter evenly, and then ferment to obtain material C;

[0034] (4) Fill material C, cool and cook.

[0035] In the preparation method of the present invention, in step (1), the mixing conditions and methods are conventional conditions and methods in the art, preferably low temperature stirring and mixing. The mixing temperature is preferably 2-15°C, more preferably 6-8°C, most preferably 7°C. The mixing time is preferably 5-10 min, more preferably 7-9 min, most preferably 8 min.

[0036] In the preparation method of the present invention, in step (2), the homog...

Embodiment 1

[0042] A kind of flavor fermented milk, it comprises raw material component and consumption (in terms of 100kg product) as shown in the following table::

[0043]

[0044] Preparation:

[0045] (1) According to the above ratio, mix double-dried apple juice with raw milk at 6°C, and stir for 10 minutes to obtain material A;

[0046] (2) Homogenize the material A, wherein the first-stage homogenization pressure is 16MPa, the second-stage homogenization pressure is 3MPa, and the homogenization temperature is 65°C. After homogenization, sterilize at 85°C for 10 minutes, and then cool to 45°C to obtain the material B;

[0047] (3) Inoculate probiotics and starter into material B at an inoculation temperature of 45°C, ferment at 45°C until the final acidity is 65°T, and the fermentation time is about 5 hours to obtain material C;

[0048] (4) Fill the material C at a filling temperature of 16°C, cool the fermented milk to 10°C and ripen it for 10 hours to obtain the product.

...

Embodiment 2

[0051] A kind of flavor fermented milk, it comprises raw material component and consumption (in 100kg product) as shown in the following table:

[0052]

[0053] Preparation:

[0054] (1) According to the above ratio, mix the Shuangtuo lychee juice with raw milk at 2°C, and stir for 5 minutes to obtain material A;

[0055] (2) Homogenize the material A, wherein the first-stage homogenization pressure is 17MPa, the second-stage homogenization pressure is 4MPa, and the homogenization temperature is 60°C. After homogenization, it is sterilized at 95°C for 5 minutes, and then cooled to 45°C to obtain the material B;

[0056] (3) Inoculate probiotics and starter into material B at an inoculation temperature of 37°C, ferment at 37°C until the final acidity is 70°T, and the fermentation time is about 8 hours to obtain material C;

[0057] (4) Fill the material C, the filling temperature is 25°C, cool the fermented milk to 6°C and ripen it for 15 hours to obtain the product.

[...

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Abstract

The invention discloses probiotic flavored fermented milk without cane sugar and sweetening agent. The probiotic flavored fermented milk comprises the following components in percentage by weight: 4.0-15.0% of fruit juice, 0.001-0.006% of leavening agent and the balance of raw milk, wherein the total weight percentage of the raw milk is 100%. The invention also discloses a preparation method of the probiotic-flavored fermented milk without sucrose and sweetening agent. By adjusting the formula and not additionally adding cane sugar or a sweetening agent, the product is natural in sweetness and free of bitterness, the immune system of children can be effectively adjusted, and the risk of infant eczema and gestational diabetes mellitus is reduced. Meanwhile, a conventional fermented milk production process is optimized, and a low-temperature stirring and mixing method is adopted, so that the energy consumption is effectively reduced, the high-temperature time of the materials is shortened, and excessive propagation of harmful bacteria is avoided.

Description

technical field [0001] The invention belongs to the field of fermented milk products, and in particular relates to probiotic-flavored fermented milk without adding sucrose and sweeteners and a preparation method thereof. Background technique [0002] The "Healthy China Action (2019-2030)" issued by my country in 2019 pointed out that the current per capita daily intake of added sugar (mainly sucrose, namely "white sugar", "brown sugar", etc.) in China is about 30g, of which children and adolescents The issue of intake deserves great attention. Advocate that the per capita daily added sugar intake of adults should not exceed 25g; encourage consumers to reduce sucrose intake; and encourage food producers and operators to replace sucrose with natural sweeteners and sweeteners permitted by food safety standards. [0003] According to statistics, the incidence of allergies among infants aged 0-3 in my country is as high as 41%. About 5 to 6 out of 10 children are allergic. Alth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
Inventor 沈玲
Owner BRIGHT DAIRY & FOOD
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