CN107279298A - Apple aroma sour milk beverage - Google Patents
Apple aroma sour milk beverage Download PDFInfo
- Publication number
- CN107279298A CN107279298A CN201710681050.4A CN201710681050A CN107279298A CN 107279298 A CN107279298 A CN 107279298A CN 201710681050 A CN201710681050 A CN 201710681050A CN 107279298 A CN107279298 A CN 107279298A
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- China
- Prior art keywords
- milk beverage
- sour milk
- apple
- cider
- sugar
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Apple aroma sour milk beverage, it is related to food and drink manufacture field, and in particular to a kind of formula of milk-contained drink and preparation method thereof.Apple aroma sour milk beverage by whole milk powder, water, cider, sugar, food additives, probiotics, thickener, constitute；Described cider is concentrated apple juice；Described sugar is white granulated sugar, fructose syrup or sweetener neotame, sodium cyclohexylsulfamate (also known as honey element), Sucralose, L-aspartyl-L-phenylalanine methylester acesulfame, steviol glycoside, one kind in acesulfame potassium (also known as acesulfame potassium) or its combination.The present invention by milk, apple, probiotic group altogether, form a kind of novel, sour milk beverage with apple flavor characteristics, gained sour milk beverage is set to have more the apparent market advantage compared with similar sour milk beverage, also bigger profit margin is created for enterprise, in addition, the milk beverage produced is suitable for people of all ages, and market prospects are more boundless.
Description
Technical field
The present invention relates to food and drink manufacture field, and in particular to a kind of formula of milk-contained drink and preparation method thereof.
Background technology
Milk-contained drink is divided into blending type milk-contained drink and fermented milk-containing drink.Blending type milk-contained drink is with fresh（It is raw）Breast
Or the allotment of milk powder, water, sugar, acid, spices is formed.Fermented milk-containing drink is will be fresh（It is raw）Breast or milk powder are through lactobacillus-fermented
Afterwards, add water, sugar, spices allotment form.Fermented milk-containing drink is through lactobacillus-fermented, and blending type milk-contained drink is without breast
Acid bacteria fermentation, this is their essential distinction.
In recent years, transformation with the improvement of people ' s living standards with the consumption consciousness, soft drink market is flourished, at me
In state's liquid beverage market, milk-contained drink is due to the abundant nutrition containing breast, and product category is various, clean taste, and by
The favor of consumers in general.Milk-contained drink is, using breast or dairy products as raw material, to add water, and white granulated sugar and sweetener, acidity
The beverage of one or more of modulation of conditioning agent, fruit juice, tea, coffee, plant extraction liquid etc..Fruit milk beverage be usually with
Cow's milk is primary raw material, adds the liquid beverage that fruit juice, sugar, acidity regulator and stabilizer etc. are made, it is on the one hand due to adding
Fruit juice, sugar and acidity regulator etc. are entered, have made product that there is the fragrance of fruit, comfortable acid, excellent flavor, while it is main former
Expect for cow's milk, thus also there is certain nutritive value, thus it is quite popular to people.
Apple is one kind of fruit, is rose family Maloideae Malus, and it is deciduous tree that it, which is set,.The fruit of apple
It is one of fruit that people often eat rich in minerals and vitamins.Apple is a kind of low calories food, and every 100 grams are only produced
Raw 60 kilocalories of heats.Nutritional ingredient is soluble big in apple, is easily absorbed by the body, therefore has the title of " running water ", and it is conducive to dissolving
Element sulphur, makes skin lubrication tender." it is said that a daily apple, doctor is away from me ".
Current lactic acid bacteria is relatively simple with respect to taste, it is difficult to meet the taste of most people, particularly present popular mouth
In the case of taste demand more and more higher.
The content of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of apple aroma sour milk beverage, it
By adding the liquid beverage that fruit juice, sugar, acidity regulator and stabilizer etc. are made, it is on the one hand due to adding fruit juice, sugar
With acidity regulator etc., make product that there is the fragrance of fruit, comfortable acid, excellent flavor, while its primary raw material is cow's milk, because
And also there is certain nutritive value, thus meet the welcome of majority of populations.
To achieve the above object, apple aroma sour milk beverage be by whole milk powder, water, cider, sugar, food additives,
Probiotics, thickener, composition；Described cider is concentrated apple juice；Described sugar is white granulated sugar, fructose syrup or sweetener
Neotame, sodium cyclohexylsulfamate (also known as honey element), Sucralose, L-aspartyl-L-phenylalanine methylester acesulfame, sweet tea
Synanthrin glycosides, one kind in acesulfame potassium (also known as acesulfame potassium) or its combination.
Described probiotics includes streptococcus thermophilus and lactobacillus bulgaricus.
Apple aroma sour milk beverage passes through following step of preparation process：(1) it is in material-compound tank, whole milk powder, water, sugar is mixed
Close uniform, after being sufficiently stirred for dissolving in 40~60 DEG C of appropriate hot water, carry out defibrination with colloid mill, cool to room temperature standby；(2)
Probiotics is added in material-compound tank and is warming up to 40~45 DEG C to cool to room temperature standby；(3) in material-compound tank, cider is added,
Added after cider and water are diluted with 1: 3~1: 4 ratio, the temperature control of cider is between 25~35 DEG C；(4)
Appropriate food additives are added in material-compound tank；After milling treatment of colloid and filter filtering, under 20~25MPa of pressure
Homogeneous is carried out, sour milk beverage homogenizing fluid is obtained；(5) sterilized 3~1200 seconds at 90~140 DEG C, lactic acid bacteria is obtained after canned
Beverage.
The present invention, by milk, apple, probiotic group altogether, forms a kind of novel, lactic acid with apple flavor characteristics
Bacteria beverage, not only aromatic flavour, mouthfeel be sweet for the sour milk beverage of gained, fragrant taste, and nutritive value is than conventional lactic acid
Bacteria beverage is higher, gained sour milk beverage is had more the apparent market advantage compared with similar sour milk beverage, is also enterprise
Industry creates bigger profit margin, in addition, the milk beverage produced is suitable for people of all ages, market prospects are more boundless.
Beneficial effects of the present invention：1st, this sour milk beverage by milk, cider, probiotic group into breaching lactic acid bacteria
The structure of beverage products, enriches the type of product；2nd, this sour milk beverage adds cider, and nutrition is more reasonable, balanced.
Embodiment
Embodiment use technical scheme be：Apple aroma sour milk beverage be by whole milk powder, water, cider,
Sugar, food additives, probiotics, thickener, composition；Described cider is concentrated apple juice；Described sugar is white granulated sugar, fruit
Glucose is starched or sweetener neotame, sodium cyclohexylsulfamate (also known as honey element), Sucralose, L-aspartyl-L-phenylalanine methylester
Acesulfame, steviol glycoside, one kind in acesulfame potassium (also known as acesulfame potassium) or its combination.
Described probiotics includes streptococcus thermophilus and lactobacillus bulgaricus.
Apple aroma sour milk beverage passes through following step of preparation process：(1) it is in material-compound tank, whole milk powder, water, sugar is mixed
Close uniform, after being sufficiently stirred for dissolving in 40~60 DEG C of appropriate hot water, carry out defibrination with colloid mill, cool to room temperature standby；(2)
Probiotics is added in material-compound tank and is warming up to 40~45 DEG C to cool to room temperature standby；(3) in material-compound tank, cider is added,
Added after cider and water are diluted with 1: 3~1: 4 ratio, the temperature control of cider is between 25~35 DEG C；(4)
Appropriate food additives are added in material-compound tank；After milling treatment of colloid and filter filtering, under 20~25MPa of pressure
Homogeneous is carried out, sour milk beverage homogenizing fluid is obtained；(5) sterilized 3~1200 seconds at 90~140 DEG C, lactic acid bacteria is obtained after canned
Beverage.
The present invention, by milk, apple, probiotic group altogether, forms a kind of novel, lactic acid with apple flavor characteristics
Bacteria beverage, not only aromatic flavour, mouthfeel be sweet for the sour milk beverage of gained, fragrant taste, and nutritive value is than conventional lactic acid
Bacteria beverage is higher, gained sour milk beverage is had more the apparent market advantage compared with similar sour milk beverage, is also enterprise
Industry creates bigger profit margin, in addition, the milk beverage produced is suitable for people of all ages, market prospects are more boundless.
Beneficial effects of the present invention：1st, this sour milk beverage by milk, cider, probiotic group into breaching lactic acid bacteria
The structure of beverage products, enriches the type of product；2nd, this sour milk beverage adds cider, and nutrition is more reasonable, balanced.
It is described above, it is merely illustrative of the technical solution of the present invention and unrestricted, those of ordinary skill in the art are to this hair
Other modifications or equivalent substitution that bright technical scheme is made, without departing from the spirit and scope of technical solution of the present invention,
It all should cover among scope of the presently claimed invention.
Claims (3)
1. apple aroma sour milk beverage, it is characterised in that：Apple aroma sour milk beverage be by whole milk powder, water, cider, sugar,
Food additives, probiotics, thickener, composition；Described cider is concentrated apple juice；Described sugar is white granulated sugar, fruit Portugal
Syrup or sweetener neotame, sodium cyclohexylsulfamate (also known as honey element), Sucralose, L-aspartyl-L-phenylalanine methylester second
Disulon acid, steviol glycoside, one kind in acesulfame potassium (also known as acesulfame potassium) or its combination.
2. apple aroma sour milk beverage according to claim 1, it is characterised in that：Described probiotics includes thermophilus
Bacterium and lactobacillus bulgaricus.
3. apple aroma sour milk beverage, it is characterised in that：Apple aroma sour milk beverage passes through following step of preparation process：(1) exist
It is in material-compound tank, whole milk powder, water, sugar is well mixed, after being sufficiently stirred for dissolving in 40~60 DEG C of appropriate hot water, use colloid mill
Defibrination is carried out, room temperature is cooled to standby；(2) probiotics is added in material-compound tank and is warming up to 40~45 DEG C to cool to room temperature standby
With；(3) in material-compound tank, cider is added, is added after cider and water are diluted with 1: 3~1: 4 ratio, cider
Temperature control between 25~35 DEG C；(4) appropriate food additives are added in material-compound tank；By milling treatment of colloid and mistake
After filter filtering, homogeneous is carried out under 20~25MPa of pressure, sour milk beverage homogenizing fluid is obtained；(5) in 90~140 DEG C of sterilizings 3
~1200 seconds, sour milk beverage is obtained after canned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710681050.4A CN107279298A (en) | 2017-08-10 | 2017-08-10 | Apple aroma sour milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710681050.4A CN107279298A (en) | 2017-08-10 | 2017-08-10 | Apple aroma sour milk beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279298A true CN107279298A (en) | 2017-10-24 |
Family
ID=60104760
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710681050.4A Pending CN107279298A (en) | 2017-08-10 | 2017-08-10 | Apple aroma sour milk beverage |
Country Status (1)
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| CN (1) | CN107279298A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150381A (en) * | 2019-05-17 | 2019-08-23 | 河北龙之养饮料有限公司 | One kind being used for fermentative lactobacillus drink |
| CN110999974A (en) * | 2019-12-23 | 2020-04-14 | 江苏爱贝利食品有限公司 | Zero-additive acidic milk beverage and preparation method thereof |
| CN111280355A (en) * | 2020-03-25 | 2020-06-16 | 河北农业大学 | Lactobacillus plantarum P _17 and method for preparing fermented apple juice by using same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101384179A (en) * | 2006-02-13 | 2009-03-11 | 麦克内尔营养有限公司 | Lactose-reduced dairy compositions and related methods |
| CN101518283A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Non-fermentation type sour milk and preparation method thereof |
| CN102429029A (en) * | 2011-12-20 | 2012-05-02 | 苏州工业园区尚融科技有限公司 | Production method of low-sugar fruit juice milk |
| CN106135423A (en) * | 2016-07-01 | 2016-11-23 | 四川省洛源食品有限公司 | Yoghourt fruit drink and manufacture method thereof |
-
2017
- 2017-08-10 CN CN201710681050.4A patent/CN107279298A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101384179A (en) * | 2006-02-13 | 2009-03-11 | 麦克内尔营养有限公司 | Lactose-reduced dairy compositions and related methods |
| CN101518283A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Non-fermentation type sour milk and preparation method thereof |
| CN102429029A (en) * | 2011-12-20 | 2012-05-02 | 苏州工业园区尚融科技有限公司 | Production method of low-sugar fruit juice milk |
| CN106135423A (en) * | 2016-07-01 | 2016-11-23 | 四川省洛源食品有限公司 | Yoghourt fruit drink and manufacture method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150381A (en) * | 2019-05-17 | 2019-08-23 | 河北龙之养饮料有限公司 | One kind being used for fermentative lactobacillus drink |
| CN110999974A (en) * | 2019-12-23 | 2020-04-14 | 江苏爱贝利食品有限公司 | Zero-additive acidic milk beverage and preparation method thereof |
| CN111280355A (en) * | 2020-03-25 | 2020-06-16 | 河北农业大学 | Lactobacillus plantarum P _17 and method for preparing fermented apple juice by using same |
| CN111280355B (en) * | 2020-03-25 | 2022-08-02 | 河北农业大学 | Lactobacillus plantarum P _17 and method for preparing fermented apple juice by using same |
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| PB01 | Publication | ||
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Application publication date: 20171024 |