CN111296570A - Sterilization type acidic milk beverage and preparation method thereof - Google Patents

Sterilization type acidic milk beverage and preparation method thereof Download PDF

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Publication number
CN111296570A
CN111296570A CN202010107069.XA CN202010107069A CN111296570A CN 111296570 A CN111296570 A CN 111296570A CN 202010107069 A CN202010107069 A CN 202010107069A CN 111296570 A CN111296570 A CN 111296570A
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milk
milk beverage
acidic milk
fermented
orange juice
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Chinese (zh)
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丁建平
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Xi'an Oriental Dairy Co ltd
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Xi'an Oriental Dairy Co ltd
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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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a sterilized acidic milk beverage and a preparation method thereof, and relates to the technical field of dairy products. The technical key points are as follows: the sterilizing type acidic milk beverage comprises the following raw materials: 280-320kg/T of fermented milk; 55-65kg/T of white granulated sugar; high fructose corn syrup 18-22 kg/T; 0.05-0.15kg/T of aspartame; acesulfame potassium 0.05-0.15 kg/T; 0.5-1.5kg/T of lactic acid; 10-11kg/T of compound thickening stabilizer; 8-12kg/T of concentrated orange juice; fresh orange juice essence 0.05-0.15 kg/T; supplementing water to 1000 kg; the raw materials of the fermented milk comprise the following components: fresh milk 970-990 kg/T; whey powder 10-30 kg/T; hansen species 381, 200U. The sterilized acidic milk beverage has the advantages of good flavor and taste and high storage stability.

Description

Sterilization type acidic milk beverage and preparation method thereof
Technical Field
The invention relates to the technical field of dairy products, in particular to a sterilized acidic milk beverage and a preparation method thereof.
Background
The population in the world is in the trend of aging nowadays, and the improvement of the health level of human beings and the enhancement of the immunity and the anti-aging capability of human bodies become the subjects concerned by human beings. With the improvement of economic level and quality of life, people's demand for food has moved from a satiety type to a nutrition and health type, and health food is being paid more and more attention worldwide. According to the prediction of the industry, people can apply advanced technology, process, raw materials and international standard to produce better-flavor, better-quality and more-updated drinks in the next 10 years.
Japanese patent application publication (kokai) No.759512 discloses a stable acidic milk beverage free from a poor pasty mouthfeel, which can be prepared by fermenting a milk product (such as milk) with lactic acid bacteria in the presence of water-soluble hemicellulose (hereinafter referred to as soybean polysaccharide) derived from soybean.
The above prior art solution has the following drawbacks: soybean polysaccharide has a weak stabilizing ability, and thus, it cannot achieve a satisfactory stabilizing effect when added in a small amount; however, the addition of a large amount increases the production cost and deteriorates the flavor of the acidic milk beverage.
Disclosure of Invention
In view of the defects of the prior art, the first object of the invention is to provide a sterilized acidic milk beverage which has the advantages of good flavor and taste and high storage stability.
The second purpose of the invention is to provide a preparation method of the sterilized acidic milk beverage, and the sterilized acidic milk beverage prepared by the method has the advantages of good flavor and taste and high storage stability.
In order to achieve the first object, the invention provides the following technical scheme:
the sterilizing type acidic milk beverage comprises the following raw materials:
280-320kg/T of fermented milk;
55-65kg/T of white granulated sugar;
high fructose corn syrup 18-22 kg/T;
0.05-0.15kg/T of aspartame;
acesulfame potassium 0.05-0.15 kg/T;
0.5-1.5kg/T of lactic acid;
10-11kg/T of compound thickening stabilizer;
8-12kg/T of concentrated orange juice;
fresh orange juice essence 0.05-0.15 kg/T;
supplementing water to 1000 kg;
the raw materials of the fermented milk comprise the following components:
fresh milk 970-990 kg/T;
whey powder 10-30 kg/T;
hansen species 381, 200U.
By adopting the technical scheme, the lactic acid can improve the flavor and the characteristics of the acidic milk beverage, the fructose-glucose syrup, the aspartame and the acesulfame-K are compounded to form the sweetening agent, the white granulated sugar can provide energy for strains besides seasoning, the concentrated orange juice can bring orange juice fruity taste to the acidic milk, the flavor of the acidic milk is enriched, the fresh orange juice essence makes up the lost flavor of the concentrated orange juice, and the compounded thickening stabilizing agent can enable all the components to form a uniformly dispersed and stable system, so that the sterilized acidic milk beverage with good flavor and taste and high storage stability is obtained.
The present invention in a preferred example may be further configured to: the raw materials comprise the following components:
300kg/T of fermented milk;
60kg/T of white granulated sugar;
high fructose corn syrup 20 kg/T;
0.1kg/T of aspartame;
acesulfame potassium 0.1 kg/T;
1kg/T of lactic acid;
10.5kg/T of compound thickening stabilizer;
concentrated orange juice 10 kg/T;
fresh orange juice essence 0.1 kg/T;
supplementing water to 1000 kg;
the raw materials of the fermented milk comprise the following components:
980kg/T of fresh milk;
whey powder 20 kg/T;
hansen species 381, 200U.
By adopting the technical scheme, the sterilized acidic milk beverage has better flavor and mouthfeel and higher stability in the proportion.
The present invention in a preferred example may be further configured to: the raw materials also comprise 3-5kg/T of pawpaw vinegar.
By adopting the technical scheme, the fresh pawpaw contains more tannin and organic acid, and the sugar content is relatively low, so that the pawpaw is sour and astringent in taste and is not suitable for being eaten raw. But the fruit is rich in nutrition and vitamins. The acidic components in the pawpaw comprise malic acid, citric acid, tartaric acid and the like, the organic acids have pure sour taste, and the proteolytic enzyme contained in the pawpaw can compensate the secretion of pancreas and intestinal tract, supplement the deficiency of gastric juice and help to decompose protein and starch. The pawpaw contains carotene and abundant vitamin C, and the carotene and the vitamin C have strong oxidation resistance, help the organism to repair tissues, eliminate toxic substances, enhance the immunity of the human body and help the organism to resist virus invasion including influenza A. The effective components in fructus Chaenomelis can improve phagocytic effect. The papaya fruit vinegar prepared by taking the papaya as the raw material is rich in various vitamins and 19 amino acids necessary for human bodies, and also contains nutrient elements such as selenium, zinc, iron, phosphorus, calcium, copper, manganese and the like, so that the nutrition of the acidic milk can be enriched, and the flavor and the taste of the acidic milk can be enriched.
In order to achieve the second object, the invention provides the following technical scheme:
a preparation method of a sterilized acidic milk beverage comprises the following steps:
step one, putting fresh milk into a container, heating to 50-55 ℃, adding whey powder, and homogenizing to obtain a homogeneous mixture;
step two, pasteurizing the homogeneous mixture, then sending the homogeneous mixture into a fermentation container, keeping the temperature at 40-42 ℃, adding Hansen strain 381, fermenting until the acidity is 90-110 DEG T, stopping fermentation, demulsifying, stirring, and cooling to 20-25 ℃ to obtain a fermented mixture;
adding a stabilizer and white granulated sugar into a material melting container, adding a proper amount of water, heating, stirring for dissolving, cooling to normal temperature, adding into the fermentation mixture, and uniformly stirring to obtain fermented milk;
and step four, adding lactic acid into the fermented milk to adjust the pH value to 4.1-4.2, adding the rest water, concentrated orange juice and fresh orange juice essence, homogenizing, sterilizing, and carrying out aseptic filling to obtain the acidic milk beverage.
By adopting the technical scheme, because the protein content in the milk is higher, the protein can be denatured at high temperature, and the protein is denatured at high temperature for a long time to generate coagulation precipitation, so that the temperature of the milk is raised to 50-55 ℃, and the whey powder is added, which is beneficial to the uniform dissolution of the whey powder; the hansen strain 381 promotes the fermentation of the fresh milk under the condition of constant temperature, and partial sugar and protein in the fresh milk are hydrolyzed into small molecules (such as galactose, lactic acid, small peptide chain, amino acid and the like) in the fermentation process. The fat content in fresh milk is typically 3% -5%. After fermentation, the fatty acids in milk can be increased 2-fold over the starting milk. These changes make the sour milk more digestible and absorbable, and the utilization rate of various nutrients is improved. The pH value of the fermented milk is adjusted to be proper acidity by lactic acid, and the sterilized acidic milk beverage with sour, sweet, fine and smooth taste and rich nutrition is obtained.
The present invention in a preferred example may be further configured to: the third step is specifically as follows: adding stabilizer and white sugar into a material melting container, adding appropriate amount of water, heating to 80-85 deg.C, stirring for 10-20min until dissolved, cooling to room temperature, adding into the fermented mixture, and stirring to obtain fermented milk.
Through adopting above-mentioned technical scheme, the time is short the temperature and is low to cause the feed liquid to dissolve inadequately easily, and the time length can influence production efficiency, and the high waste heat energy of temperature.
The present invention in a preferred example may be further configured to: the third step is specifically as follows: adding stabilizer and white sugar into a material melting container, adding appropriate amount of water, heating to 80-85 deg.C, stirring for 10-20min until dissolving, cooling to below 25 deg.C, adding into the fermented mixture, and stirring to obtain fermented milk.
By adopting the technical scheme, the temperature is high during acid mixing, the colloid is highly destructive, the capacity of later-period protective protein is reduced, and the precipitation is increased, so that the temperature is required to be reduced to below 25 ℃.
The present invention in a preferred example may be further configured to: the temperature for homogenizing in the first step and the fourth step is 60-65 ℃.
Through adopting above-mentioned technical scheme, the homogeneity effect is influenced to the homogeneity temperature is low, easily causes fat gathering, and the homogeneity temperature is high, forms the cavity during the homogeneity easily.
The present invention in a preferred example may be further configured to: the pressure for homogenizing in the first step and the fourth step is 18-20 MPa.
By adopting the technical scheme, the small milk fat under the homogenizing pressure is not easy to refine, the finished product is easy to generate floating oil, the device performance and the economic benefit are comprehensively considered, and the homogenizing pressure is not higher than 20 MPa.
In summary, the invention includes at least one of the following beneficial technical effects:
1. the lactic acid can improve the flavor and the characteristics of the acidic milk beverage, the high fructose corn syrup, the aspartame and the acesulfame are compounded to form the sweetening agent, the white granulated sugar can provide energy for strains besides seasoning, the concentrated orange juice can bring orange juice fruity to the acidic milk, the flavor of the acidic milk is enriched, the fresh orange juice essence makes up the lost flavor of the concentrated orange juice, and the compounded thickening stabilizing agent can enable all the components to form a uniformly dispersed and stable system, so that the sterilized acidic milk beverage with good flavor and taste and high storage stability is obtained.
2. By adding the papaya fruit vinegar, the papaya fruit vinegar is not only rich in various vitamins and 19 amino acids necessary for human bodies, but also contains nutrient elements such as selenium, zinc, iron, phosphorus, calcium, copper, manganese and the like, so that the nutrition of the acidic milk can be enriched, and the flavor and the taste of the acidic milk can be enriched.
Detailed Description
The present invention will be described in detail with reference to examples.
Example 1: a sterilized acidic milk beverage comprises the following raw materials and the dosage of the raw materials are shown in Table 1, wherein the dosage unit of the components is kg/T, namely kg/ton, and the sterilized acidic milk beverage is prepared by the following steps:
step one, putting fresh milk into a container, heating to 55 ℃, adding whey powder, and homogenizing to obtain a homogeneous mixture;
step two, pasteurizing the homogeneous mixture, then sending the homogeneous mixture into a fermentation container, keeping the temperature at 40 ℃, adding Hansen strain 381, fermenting until the acidity is 90 DEG T, stopping fermentation, demulsifying, stirring, and cooling to 25 ℃ to obtain a fermentation mixture;
adding a stabilizer and white granulated sugar into a material melting container, adding a proper amount of water, heating to 80 ℃, stirring for 20min until the mixture is dissolved, cooling to 30 ℃, adding the mixture into the fermentation mixture, and stirring uniformly to obtain fermented milk;
and step four, adding lactic acid into the fermented milk to adjust the pH value to 4.1, adding the rest water, the concentrated orange juice and the fresh orange juice essence, homogenizing at the temperature of 60 ℃, under the pressure of 20MPa, sterilizing at UHT121 ℃ for 4-6s, controlling the reflux amount to be below 5%, and performing sterile filling to obtain the acid milk beverage.
Wherein, the raw materials of the fermented milk comprise the following components: fresh milk 970/T; whey powder 30 kg/T; hansen species 381, 200U.
Examples 2 to 5: a sterilized acidic milk drink was different from example 1 in that the respective components and their respective amounts were as shown in table 1.
Wherein, the raw materials of the fermented milk of the embodiment 3 comprise the following components: fresh milk 980/T; whey powder 20 kg/T; hansen species 381, 200U. The compound thickening stabilizer is a compound thickening stabilizer XD2139-3C, and the whey powder is whey powder-34.
TABLE 1 Components and amounts thereof in examples 1-5
Raw materials Example 1 Example 2 Example 3 Example 4 Example 5
Fermented milk 280 290 300 310 320
White granulated sugar 55 57 60 62 65
High fructose corn syrup 18 19 20 21 22
Aspartame 0.15 0.13 0.1 0.07 0.05
Acesulfame potassium 0.05 0.08 0.1 0.13 0.15
Lactic acid 0.5 0.8 1 1.2 1.5
Compound thickening stabilizer 10 10.3 10.5 10.8 11
Concentrated orange juice 8 9 10 11 12
Fresh orange juice essence 0.05 0.07 0.1 0.13 0.15
Water (W) 628.25 613.62 598.2 583.67 568.15
Example 6: a sterilized acidic milk drink which is different from example 1 in that the raw material of fermented milk comprises the following components: fresh milk 990/T; whey powder 10 kg/T; hansen species 381, 200U.
Example 7: a sterilized acidic milk beverage, which is different from that of example 1 in that the raw material of fermented milk further comprises 3kg/T of papaya fruit vinegar, which is added together with lactic acid.
Example 8: a sterilized acidic milk beverage is different from that in example 7 in that the raw material of fermented milk further includes 4kg/T of papaya fruit vinegar.
Example 9: a sterilized acidic milk beverage is different from that in example 7 in that the raw material of fermented milk further includes 5kg/T of papaya fruit vinegar.
Example 10: the difference between the sterilization type acidic milk beverage and the embodiment 1 is that the third step specifically comprises the following steps: adding stabilizer and white sugar into a material melting container, adding appropriate amount of water, heating to 85 deg.C, stirring for 10min until dissolved, cooling to normal temperature, adding into the fermented mixture, and stirring to obtain fermented milk.
Example 11: the difference between the sterilization type acidic milk beverage and the embodiment 1 is that the third step specifically comprises the following steps: adding stabilizer and white sugar into a material melting container, adding appropriate amount of water, heating to 80 deg.C, stirring for 20min until dissolving, cooling to below 25 deg.C, adding into the fermented mixture, and stirring to obtain fermented milk.
Example 12: a sterilized acidic milk drink which is different from the drink obtained in example 1 in that the temperature for homogenization in the first and fourth steps is 65 ℃.
Example 13: a sterilized acidic milk drink which is different from the drink obtained in example 1 in that the pressure for homogenization in the first and fourth steps is 18 MPa.
Comparative example 1: the difference between the sterilization type acidic milk beverage and the embodiment 1 is that the third step specifically comprises the following steps: adding stabilizer and white sugar into a material melting container, adding appropriate amount of water, heating to 70 deg.C, stirring for 10min until dissolved, cooling to normal temperature, adding into the fermented mixture, and stirring to obtain fermented milk.
Comparative example 2: a sterilized acidic milk drink which is different from the drink obtained in example 1 in that the temperature for homogenization in the first and fourth steps is 55 ℃.
Comparative example 3: a sterilized acidic milk drink which is different from the drink obtained in example 1 in that the pressure for homogenization in the first and fourth steps is 15 MPa.
Test samples: the sterilized acidic milk beverages of examples 1 to 13 and comparative examples 1 to 3, the same type of acidic milk beverage commercially available as comparative example 4.
The test method comprises the following steps:
(1) stability test, the sterilized acidic milk beverages of examples 1 to 13 and comparative examples 1 to 3 and comparative example 4 were stored under light-shielding conditions at 10 ℃ for 15 and 30 days, respectively, the percentage of precipitation was calculated, and it was observed whether or not oil slick occurred at 30 days.
(2) Sensory test, 5 panelists were selected to make flavor and mouthfeel scores for the sterilized acidic milk beverages of examples 1 to 13 and comparative examples 1 to 3 and comparative example 4, and the average score was calculated, with the lowest score of 0 and the highest score of 10.
And (3) test results: the stability test results are shown in table 2, and the sensory test results are shown in table 3. As can be seen from Table 2, the percentage of precipitation of the sterilized acid milk beverage of the present invention was less than 1.3% in 15 days of storage, less than 3.5% in 30 days of storage, and 2.9% and 9.8% in comparative example 4, respectively, indicating that the sterilized acid milk beverage of the present invention was high in storage stability.
And in the third step of example 11, the temperature is reduced to below 25 ℃, and the precipitation percentages after 15 days and 30 days of storage are respectively reduced to 0.5 percent and 0.9 percent, which indicates that the temperature is high during acid mixing, the colloid is greatly damaged, the later-period protein protection capability is reduced, and the precipitation is increased, so the temperature needs to be reduced to below 25 ℃. Example 3 the percentage of precipitation was the lowest in examples 1-5, indicating that the formulation of example 3 is the preferred value.
Changes in homogenization pressure and temperature have little effect on the percent precipitation.
Comparative examples 2 and 3 showed a small amount of oil slick, indicating that the low homogenization pressure and temperature both affect the homogenization effect, resulting in the occurrence of oil slick. Comparative example 4 showed more oil slick, and examples 1 to 13 showed no oil slick, indicating that the sterilized acidic milk beverage of the present invention has high storage stability.
As can be seen from Table 3, the flavor and taste scores of the sterilized acidic milk beverage of the present invention were higher than those of the same type of commercially available acidic milk beverage, and example 3 had the highest score among examples 1 to 5, indicating that the blending ratio of example 3 is the preferred value. After the papaya fruit vinegar is added, the average flavor and taste are improved, which shows that the papaya fruit vinegar is compounded with other components of the invention, so that the flavor and taste of the acidic milk can be enriched, and the nutrition of the acidic milk is richer.
Table 2 stability test results
Figure BDA0002389156850000071
TABLE 3 sensory test results
Example/comparative example numbering Average flavor score Average taste
Example 1 8.9 9.0
Example 2 8.8 8.9
Example 3 9.0 9.1
Example 4 8.8 8.8
Example 5 8.9 8.9
Example 6 8.9 8.9
Example 7 9.2 9.3
Example 8 9.4 9.4
Example 9 9.1 9.2
Example 10 8.9 8.9
Example 11 8.9 9.0
Example 12 8.9 8.9
Example 13 8.8 8.8
Comparative example 1 8.5 8.4
Comparative example 2 8.3 8.2
Comparative example 3 8.1 8.2
Comparative example 4 6.0 6.5
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.

Claims (8)

1. The sterilizing type acidic milk beverage is characterized by comprising the following raw materials:
280-320kg/T of fermented milk;
55-65kg/T of white granulated sugar;
high fructose corn syrup 18-22 kg/T;
0.05-0.15kg/T of aspartame;
acesulfame potassium 0.05-0.15 kg/T;
0.5-1.5kg/T of lactic acid;
10-11kg/T of compound thickening stabilizer;
8-12kg/T of concentrated orange juice;
fresh orange juice essence 0.05-0.15 kg/T;
supplementing water to 1000 kg;
the raw materials of the fermented milk comprise the following components:
fresh milk 970-990 kg/T;
whey powder 10-30 kg/T;
hansen species 381, 200U.
2. The sterilized acidic milk beverage according to claim 1, wherein the raw materials comprise the following components:
300kg/T of fermented milk;
60kg/T of white granulated sugar;
high fructose corn syrup 20 kg/T;
0.1kg/T of aspartame;
acesulfame potassium 0.1 kg/T;
1kg/T of lactic acid;
10.5kg/T of compound thickening stabilizer;
concentrated orange juice 10 kg/T;
fresh orange juice essence 0.1 kg/T;
supplementing water to 1000 kg;
the raw materials of the fermented milk comprise the following components:
980kg/T of fresh milk;
whey powder 20 kg/T;
hansen species 381, 200U.
3. The sterilized acidic milk beverage according to claim 1, wherein the raw materials further comprise 3-5kg/T of papaya vinegar.
4. A preparation method of a sterilized acidic milk beverage is characterized by comprising the following steps:
step one, putting fresh milk into a container, heating to 50-55 ℃, adding whey powder, and homogenizing to obtain a homogeneous mixture;
step two, pasteurizing the homogeneous mixture, then sending the homogeneous mixture into a fermentation container, keeping the temperature at 40-42 ℃, adding Hansen strain 381, fermenting until the acidity is 90-110 DEG T, stopping fermentation, demulsifying, stirring, and cooling to 20-25 ℃ to obtain a fermented mixture;
adding a stabilizer and white granulated sugar into a material melting container, adding a proper amount of water, heating, stirring for dissolving, cooling to normal temperature, adding into the fermentation mixture, and uniformly stirring to obtain fermented milk;
and step four, adding lactic acid into the fermented milk to adjust the pH value to 4.1-4.2, adding the rest water, concentrated orange juice and fresh orange juice essence, homogenizing, sterilizing, and carrying out aseptic filling to obtain the acidic milk beverage.
5. The method for preparing a sterilized acidic milk beverage according to claim 3, wherein the third step is specifically: adding stabilizer and white sugar into a material melting container, adding appropriate amount of water, heating to 80-85 deg.C, stirring for 10-20min until dissolved, cooling to room temperature, adding into the fermented mixture, and stirring to obtain fermented milk.
6. The method for preparing a sterilized acidic milk beverage according to claim 5,
the third step is specifically as follows: adding stabilizer and white sugar into a material melting container, adding appropriate amount of water, heating to 80-85 deg.C, stirring for 10-20min until dissolving, cooling to below 25 deg.C, adding into the fermented mixture, and stirring to obtain fermented milk.
7. The method for preparing a sterilized acidic milk beverage according to claim 3, wherein the temperature for homogenization in the first step and the fourth step is 60-65 ℃.
8. The method for preparing a sterilized acidic milk beverage according to claim 3, wherein the homogenization pressure in the first step and the fourth step is 18-20 MPa.
CN202010107069.XA 2020-02-21 2020-02-21 Sterilization type acidic milk beverage and preparation method thereof Pending CN111296570A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0543A (en) * 1991-06-20 1993-01-08 Snow Brand Milk Prod Co Ltd Acidic milk drink and production thereof
CN101982077A (en) * 2010-10-13 2011-03-02 江苏恒顺醋业股份有限公司 Milk vinegar drinks and production method thereof
CN102047959A (en) * 2010-11-10 2011-05-11 内蒙古伊利实业集团股份有限公司 Yoghurt containing fruit vinegar and preparation method thereof
CN102415443A (en) * 2011-09-20 2012-04-18 漯河市永利食品有限公司 Lactobacillus milk beverage containing high fructose syrup and preparation method thereof
CN103444868A (en) * 2013-09-12 2013-12-18 光明乳业股份有限公司 Fermentation type milk beverage and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0543A (en) * 1991-06-20 1993-01-08 Snow Brand Milk Prod Co Ltd Acidic milk drink and production thereof
CN101982077A (en) * 2010-10-13 2011-03-02 江苏恒顺醋业股份有限公司 Milk vinegar drinks and production method thereof
CN102047959A (en) * 2010-11-10 2011-05-11 内蒙古伊利实业集团股份有限公司 Yoghurt containing fruit vinegar and preparation method thereof
CN102415443A (en) * 2011-09-20 2012-04-18 漯河市永利食品有限公司 Lactobacillus milk beverage containing high fructose syrup and preparation method thereof
CN103444868A (en) * 2013-09-12 2013-12-18 光明乳业股份有限公司 Fermentation type milk beverage and preparation method thereof

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