Sucrose-free fermented milk as well as preparation method and application thereof

A fermented milk, sucrose-free technology, applied in the field of fermented milk, can solve problems such as the inability to achieve long-term shelf life system stability, the inability to fully dissolve and disperse raw materials, gelatinization, and the inability to achieve industrialization, so as to solve the problem of water separation, taste and flavor Excellent, strengthen the effect of texture

Pending Publication Date: 2022-04-19
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

The product obtained by this method does not meet the requirements of the national standard for fermented milk or flavored fermented milk, and the industrialization of adding mixed sweeteners and starch after fermentation cannot be realized, and the raw materials cannot be fully dissolved, dispersed, and gelatinized, and the claimed long-lasting shelf life cannot be realized. long-term system stability

Method used

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  • Sucrose-free fermented milk as well as preparation method and application thereof
  • Sucrose-free fermented milk as well as preparation method and application thereof
  • Sucrose-free fermented milk as well as preparation method and application thereof

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preparation example Construction

[0059] The preparation method of the yacon powder used is as follows: the yacon fruit is selected, cleaned and peeled, cut into 2mm thin slices with a stainless steel knife, the enzyme is inactivated in a boiling water bath to protect the color for 5 minutes, taken out and drained for freeze-drying, after drying, it is pulverized by a pulverizer, passed After 100 mesh sieves, natural food raw materials are obtained.

[0060] The protein content of the whey protein powder used is 75%. The protein content of the hydrolyzed whey protein powder used is 75%.

[0061] The degree of esterification of the low-ester pectin used was 38%, and the degree of esterification of the high-ester pectin was 65%, purchased from CP Kelco.

[0062] See Table 1 for the source of strains used

[0063] Table 1

[0064]

[0065]

Embodiment 1

[0067] This embodiment provides a sucrose-free fermented milk of the present invention and a preparation method thereof. details as follows:

[0068] 1. Raw materials

[0069] (1) Preparation of fermented milk 1 (in 1000 kilograms):

[0070] Concentrated raw milk with RO membrane: 838.18 kg

[0071] Whey protein powder: 6 kg

[0072] Hydroxypropyl distarch phosphate: 24 kg

[0073] Low-ester pectin: 3.6 kg

[0074] Inulin: 24 kg

[0075] Erythritol: 70 kg

[0076] Xylitol: 34 kg

[0077] Steviol glycosides: 0.22 kg

[0078] Strains: 1×10 11 CFU (ratio of strain activity, Streptococcus thermophilus:Lactobacillus bulgaricus=7:3);

[0079] (2) Preparation of fermented milk 2 (in 1000 kilograms):

[0080] Concentrated raw milk with RO membrane: 975 kg

[0081] Hydrolyzed whey protein powder: 12.5 kg

[0082] Yacon powder: 12.5 kg

[0083] Strains: 1×10 11 CFU (strain activity ratio, Lactococcus lactis subsp. lactis: Lactococcus lactis subsp. cremoris: Lactobacillus ...

Embodiment 2

[0094] This embodiment provides a sucrose-free fermented milk of the present invention and a preparation method thereof. details as follows:

[0095] 1. Raw materials

[0096] (1) Preparation of fermented milk 1 (in 1000 kilograms):

[0097] Concentrated raw milk with RO membrane: 846.08 kg

[0098] Whey protein powder: 6 kg

[0099] Hydroxypropyl distarch phosphate: 20 kg

[0100] Low-ester pectin: 3.6 kg

[0101] Inulin: 24 kg

[0102] Erythritol: 60 kg

[0103] Xylitol: 40kg

[0104] Mogroside: 0.16 kg

[0105] Glucosyl steviol glycosides: 0.16 kg

[0106] Strains: 1×10 11 CFU (ratio of strain activity, Streptococcus thermophilus:Lactobacillus bulgaricus=7:3);

[0107] (2) Preparation of fermented milk 2 (in 1000 kilograms):

[0108] Concentrated raw milk with RO membrane: 972.5 kg

[0109] Hydrolyzed whey protein powder: 12.5 kg

[0110] Yacon powder: 15kg

[0111] Strains: 1×10 11 CFU (ratio of strain activity, Lactococcus lactis subspecies lactic acid: Lact...

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Abstract

The invention relates to the technical field of fermented milk, and particularly discloses sucrose-free fermented milk as well as a preparation method and application thereof. According to the method for preparing the sucrose-free fermented milk disclosed by the invention, the sucrose-free fermented milk is obtained by respectively preparing the sweet material, the thick material and the hydrosol and then mixing the sweet material, the thick material and the hydrosol; the sweet material is obtained by fermenting animal milk with zymophyte; the concentrated material is obtained by jointly fermenting animal milk by aroma-producing bacteria and myxobacteria capable of secreting exopolysaccharides; when the concentrated material is prepared, fermentation substrates further comprise smallanthus sonchifolius powder and hydrolyzed whey protein powder. The product obtained by the method disclosed by the invention is low in stabilizer content, stable in system under normal-temperature storage, good in taste and flavor and free from viscous feeling.

Description

technical field [0001] The invention relates to the technical field of fermented milk, in particular to a sucrose-free fermented milk and its preparation method and application. Background technique [0002] The "sugar content" in food and beverages has received more and more attention. Reducing the intake of free sugar is a healthy and sustainable consumption trend. Beverages and fermented milk products claiming "sugar-free", "low-sugar" and "sucrose-free" are growing rapidly. Since fermented milk contains lactose in raw milk and carbohydrates are needed for fermentation by lactic acid bacteria, the product can only achieve the claims of "low sugar" and "zero sucrose". [0003] Normal temperature fermented milk requires soluble solids to participate in the construction of a network structure to support the product system, thereby extending the shelf life of the product. "Zero sucrose" fermented milk does not add sucrose to cause solid loss. The current solution to the sta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/123A23C9/13
CPCA23C9/133A23C9/1234A23C9/1238A23C9/1307A23V2400/157A23V2400/147A23V2400/125A23V2400/123A23V2400/175
Inventor 李辉李双红吴秀英杨畅马海然李洪亮
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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