CN112244088A - Suspensible fruit particle acidic milk beverage and preparation method thereof - Google Patents

Suspensible fruit particle acidic milk beverage and preparation method thereof Download PDF

Info

Publication number
CN112244088A
CN112244088A CN202011143727.7A CN202011143727A CN112244088A CN 112244088 A CN112244088 A CN 112244088A CN 202011143727 A CN202011143727 A CN 202011143727A CN 112244088 A CN112244088 A CN 112244088A
Authority
CN
China
Prior art keywords
parts
fruit
suspensible
particles
sterilizing
Prior art date
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.)
Pending
Application number
CN202011143727.7A
Other languages
Chinese (zh)
Inventor
陈茜
姜波
周霞
冯利青
武波波
张伟丽
郭培培
张方方
刘艳丽
李爱华
刘璐
张晓拢
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Henan Huahuaniu Dairy Industry Group Co ltd
Original Assignee
Henan Huahuaniu Dairy Industry Group Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Henan Huahuaniu Dairy Industry Group Co ltd filed Critical Henan Huahuaniu Dairy Industry Group Co ltd
Priority to CN202011143727.7A priority Critical patent/CN112244088A/en
Publication of CN112244088A publication Critical patent/CN112244088A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/157—Lactis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/161—Mesenteroides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

Landscapes

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

Abstract

The invention discloses a suspensible fruit particle acidic milk beverage which comprises the following raw materials in parts by weight: 30-50 parts of raw milk, 0.02-0.04 part of fermentation strain, 8-12 parts of compound stabilizer capable of suspending fruit particles, 30-40 parts of sweetening agent, 2-4 parts of acidity regulator, 0.3-0.5 part of preservative, 10-20 parts of fruit particles, 0.5-2 parts of edible essence and 10-20 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 70-90 parts of sodium carboxymethylcellulose, 10-20 parts of propylene glycol alginate, 0.1-0.5 part of gellan gum and 1-2 parts of agar. Also discloses a preparation method of the suspensible fruit particle acidic milk beverage. By adding the compound stabilizer capable of suspending the fruit grains, the fruit grains are uniformly distributed and do not precipitate, and the protein is stabilized; the three sweeteners are used together to provide sweetness and reduce calorie; several fermentation strains are compounded for use, so that the fermented milk has more delicate texture, fragrant, sweet and unique flavor and stronger cream feeling; the invention has low equipment cost, low production cost and high production efficiency, and is suitable for industrial production.

Description

Suspensible fruit particle acidic milk beverage and preparation method thereof
Technical Field
The invention belongs to the field of food additives, and particularly relates to a suspensible fruit particle acidic milk beverage and a preparation method thereof.
Background
Milk beverages are unique in the beverage industry due to their unique flavor. Starting from the 80 s, milk beverages have become an important variety of beverages today. Along with the improvement of living standard of people, the demands of people are greatly changed. In recent years, the domestic milk beverage market is developed very quickly, and the situation is very happy. However, with the advent of more milk beverage manufacturers, the homogenization of the product is serious, and the quality and the price of the product are greatly reduced. In order to improve the profit, various manufacturers shift research and development emphasis to differentiated milk beverage products. The milk beverage capable of suspending the fruit particles provides more choices for manufacturers and has wider market demands.
The suspensible fruit particle acidic milk beverage is a unique emerging milk beverage which is prepared by adding a certain amount of fruit particles on the basis of the acidic milk beverage, uniformly dispersing the fruit particles in the acidic milk beverage through the protein stabilizing performance and the suspension performance of a compound stabilizer, and ensuring that the product does not separate water, precipitate and sink within the shelf life of 6 months. The suspensible fruit particle acidic milk beverage has a plurality of excellent sensory effects and characteristics, such as strong sense of reality, unique appearance, rich nutrition, convenient drinking and the like, thereby being popular with consumers.
In the acid milk beverage capable of suspending fruit particles, suspending fruit particles is always a problem concerned by consumers and a problem to be solved urgently by manufacturers. The suspensible fruit particle acidic milk beverage has complex components and an unstable system, contains fruit particles, protein, fat, sugar, salt and other substances, and is very easy to generate water separation and precipitation phenomena. The suspendable fruit particle acid milk beverage has the advantages that the fruit particles are uniformly suspended for a long time, do not float upwards or sink, and are stabilized by protein to prevent aggregation, sedimentation, flocculation, stratification, water separation and the like, so that the production difficulty is higher compared with other milk beverages.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide a novel suspensible fruit particle acidic milk beverage. The suspensible fruit particle acidic milk beverage ensures that fruit particles are uniformly distributed and do not precipitate and protein is stabilized by adding the compound stabilizer capable of suspending fruit particles.
The invention also aims to provide a preparation method of the suspensible fruit particle acidic milk beverage.
In order to achieve the purpose, the invention adopts the following technical scheme:
a suspensible fruit particle acidic milk beverage comprises the following raw materials in parts by weight: 30-50 parts of raw milk, 0.02-0.04 part of fermentation strain, 8-12 parts of compound stabilizer capable of suspending fruit particles, 30-40 parts of sweetening agent, 2-4 parts of acidity regulator, 0.3-0.5 part of preservative, 10-20 parts of fruit particles, 0.5-2 parts of edible essence and 10-20 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 70-90 parts of sodium carboxymethylcellulose, 10-20 parts of propylene glycol alginate, 0.1-0.5 part of gellan gum and 1-2 parts of agar.
Furthermore, the protein content of the raw milk is more than or equal to 2.9 percent, the fat content is more than or equal to 3.1 percent, and the solid content of the non-fat milk is more than or equal to 8.1 percent.
Further, the fermentation strain is a mixture of lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus lactis diacetyl subspecies lactis, and leuconostoc mesenteroides subspecies mesenteroides; wherein the weight ratio of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactococcus lactis subspecies lactis, the lactococcus lactis subspecies cremoris, the lactococcus lactis diacetyl subspecies lactis and the leuconostoc mesenteroides subspecies mesenteroides is 1:1:1:1:1-1:1.5:1.2:1.2:1.2: 2.
Further, the sweetener is a mixture of erythritol, isomaltulose and mogroside; wherein the weight ratio of the erythritol to the isomaltulose to the mogroside is 1:1:1-1:1.5: 2.
Further, the acidity regulator is any one or more of malic acid, lactic acid and sodium citrate; the pH value adjusted by the acidity regulator is in a range of 3.8-4.3.
Further, the fruit grains are any one or more of coconut grains, yellow peach grains and strawberry grains.
Further, the preservative is potassium sorbate.
Further, the preparation method of the suspensible fruit particle acidic milk beverage comprises the following steps:
(1) sterilizing raw milk: heating all raw milk to 60-80 ℃, homogenizing under the pressure of 16-18MPa, and then sterilizing at 95-97 ℃ for 280-320 seconds to obtain a material 1;
(2) fermentation: cooling the material 1 obtained after sterilization in the step (1) to 41-43 ℃, then inoculating a fermentation strain, fermenting at a constant temperature of 41-43 ℃ until the fermentation acidity is 90-120 DEG T, then stirring, demulsifying and cooling to 20 ℃ to obtain a material 2;
(3) blending: uniformly stirring and mixing the suspensible stabilizer, the white granulated sugar, the sweetener and the acidity regulator, adding the suspensible stabilizer, the white granulated sugar, the sweetener and the acidity regulator into water with the temperature of 70-80 ℃ together with the material 2 obtained in the step (2), and fixing the volume to obtain a material 3;
(4) first homogenizing and sterilizing: homogenizing the material 3 obtained after blending in the step (3) under the conditions that the pressure is 18-20MPa and the temperature is 60-80 ℃, and then sterilizing for 15-25s under the condition of 83-87 ℃ to obtain a material 4.
(5) Mixing and sterilizing for the second time: and (4) adding the fruit particles into the material 4 obtained after blending in the step (4), uniformly stirring, filling, and sterilizing at 70-90 ℃ for 20-30min to obtain the suspensible fruit particle acidic milk beverage.
Further, sterilizing and homogenizing the raw milk in the step (1) before use, wherein the sterilization temperature is 77-85 ℃ and the sterilization time is 15-20 s; the homogenizing pressure is 18-20MPa, and the homogenizing temperature is 60-90 ℃.
Further, the raw milk in the step (1) is sterilized and homogenized before use, and the raw milk is cooled to below 7 ℃ after homogenization for later use.
Compared with the prior art, the invention has the beneficial effects that:
(1) the suspensible fruit particle acidic milk beverage is prepared by adding the compound stabilizer capable of suspending fruit particles into the acidic milk beverage, wherein the compound stabilizer capable of suspending fruit particles is prepared by compounding sodium carboxymethylcellulose, propylene glycol alginate, gellan gum and agar according to a certain proportion. The invention uses the compound stabilizer which can be suspended, thereby ensuring that fruit grains are uniformly distributed and do not precipitate; in consideration of protecting protein, the pH value of the suspensible fruit particle acidic milk beverage is adjusted by adding an acidity regulator; meanwhile, the viscosity loss of the fruit particle-suspendable acidic milk beverage is large in the production process due to the adoption of twice sterilization, so that protein is protected and thickening is needed. On one hand, the sodium carboxymethyl cellulose used in the invention can be peptized with ammonium salt in protein to form a stable system, thereby preventing the aggregation of the protein and playing a role in stabilizing the protein; on the other hand, sodium carboxymethyl cellulose can form a stable non-ionic peptization system with protein, so that the product has a certain emulsification effect. The alginic acid propylene glycol ester mainly plays an emulsification role, has two kinds of groups of hydrophilicity and lipophilicity in the alginic acid propylene glycol ester molecular structure, has good emulsibility, can form thick colloid in water by dissolving in organic acid solution, has better acid resistance, can form gel in the acid solution of pH 3 ~ 4, nevertheless can not produce the sediment. The propylene glycol alginate has strong salt resistance, is stable to metal ions such as calcium, sodium and the like, can improve the stability of alginic acid in products, and can prevent the precipitation caused by calcium and other high-valence metal ions in foods. The agar has thickening function, and particularly, the viscosity of the product is obviously increased after the agar is filled at 35-40 ℃; the gellan gum molecules are in a dispersed irregular coil form when being heated, regular double-helix dimers are further formed between adjacent bonds when being cooled, and molecular cross-linked bodies are formed through hydrogen bonds or van der waals acting force, namely gel is formed, has the suspension effect, and can suspend fruit particles in the milk beverage. Several stabilizers are used cooperatively, so that the fruit particles can be effectively ensured to be moderately suspended without sinking and floating, the protein component in the fruit particles is protected, and the viscosity and the sweet and sour taste of the fruit particles are kept.
(2) The sweetening agent used in the suspensible fruit granule acidic milk beverage is prepared by compounding erythritol, isomaltulose and mogroside according to a certain proportion. Erythritol is a low-calorie sweetener, has the characteristics of low calorie, good crystallinity, good mouthfeel, no cariogenic property, safety for diabetics and the like, and has pure sweet taste, good sweet taste property, very close sweet taste property to that of cane sugar, and no unpleasant aftertaste. Erythritol is a small molecular substance, is easily absorbed by small intestines through passive diffusion, most erythritol can enter blood circulation, and only a small amount of erythritol directly enters large intestines to serve as a carbon source for fermentation. However, erythritol that has entered the blood cannot be digested by the enzyme system in the body, but is filtered out of the blood through the kidneys and excreted to the outside through the urine. This unique metabolic property determines its extremely low energy value. 80% of erythritol entering the body can be rapidly and completely absorbed by small intestine, so that the tolerance of the erythritol is high, and the side effect is small. Isomaltulose has excellent properties of masking off-flavors and balancing food flavor, and has functions of low glycemic index, low insulin index, sustained energy supply, inhibition of fat accumulation, no tooth decay, and the like. The sweetness of the mogroside is 300 times of that of cane sugar, the heat quantity is zero, and the mogroside can not be dissolved in the body, so the mogroside has the prevention and treatment effects on obesity, constipation, diabetes and the like, and also has the effects of clearing heat, moistening lung, relieving cough, moistening intestines and relaxing bowels. The product combines three sweeteners, reduces calorie and obesity while providing sweet feeling, and is more suitable for diabetes patients.
(3) The fermentation strains used in the suspensible fruit particle acidic milk beverage are Lactobacillus bulgaricus, Streptococcus thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus lactis diacetyl subspecies lactis and Leuconostoc mesenteroides subspecies mesenteroides. Several fermentation strains are compounded for use, so that the fermented milk has more delicate texture, fragrant and sweet flavor and strong cream feeling while being fermented normally.
(4) The preparation method of the acidic milk beverage capable of suspending the fruit particles can be used for production by adopting a common beverage production line without changing the production line, and the obtained acidic milk beverage capable of suspending the fruit particles can be stored at normal temperature, has long shelf life, low equipment cost, low production cost and high production efficiency, and is suitable for industrial production.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
A suspensible fruit particle acidic milk beverage comprises the following raw materials in parts by weight: 30 parts of raw milk, 0.02 part of fermentation strain, 8 parts of compound stabilizer capable of suspending fruit particles, 30 parts of sweetening agent, 2 parts of malic acid, 0.3 part of potassium sorbate, 10 parts of coconut fruit particles, 0.5 part of edible essence and 10 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 70 parts of sodium carboxymethylcellulose, 10 parts of propylene glycol alginate, 0.1 part of gellan gum and 1 part of agar; the fermentation strain is a mixture of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactococcus lactis subspecies lactis, the lactococcus lactis subspecies cremoris, the lactococcus lactis diacetyl subspecies lactis and the leuconostoc mesenteroides subspecies mesenteroides in a weight ratio of 1:1:1:1: 1; the sweetener is a mixture of erythritol, isomaltulose and mogroside, and the weight ratio of the sweetener to the sweetener is 1:1: 1.
The preparation method of the suspensible fruit particle acidic milk beverage comprises the following steps:
(1) pretreatment of raw milk: sterilizing and homogenizing raw milk before use, wherein the sterilization temperature is 77-85 ℃, and the sterilization time is 15-20 s; the homogenizing pressure is 18-20MPa, the homogenizing temperature is 60-90 ℃, and the sterilized and homogenized raw milk is cooled to below 7 ℃ for later use;
(2) sterilizing raw milk: heating the cooled raw milk in the step (1) to 60-80 ℃, homogenizing under the pressure of 16-18MPa, and then sterilizing at 95-97 ℃ for 280-320 seconds to obtain a material 1;
(3) fermentation: cooling the material 1 obtained after sterilization in the step (1) to 41-43 ℃, then inoculating the fermentation strain, fermenting at constant temperature at 41-43 ℃ until the fermentation acidity is 90-120 DEG T, then stirring, demulsifying and cooling to 20 ℃ to obtain a material 2;
(4) blending: uniformly stirring and mixing the suspensible stabilizer, the white granulated sugar, the sweetener and the malic acid according to the corresponding parts by weight (weight ratio), adjusting the pH value of the material to 3.8 by using the acidity regulator malic acid, then adding the material 2 obtained in the step (2) and water of 70-80 ℃, and fixing the volume to obtain a material 3;
(5) first homogenizing and sterilizing: homogenizing the material 3 obtained after blending in the step (3) under the conditions that the pressure is 18-20MPa and the temperature is 60-80 ℃, and then sterilizing for 15-25s under the condition of 83-87 ℃ to obtain a material 4.
(6) Mixing and sterilizing for the second time: adding the coconut particles into the material 4 obtained after blending in the step (4), uniformly stirring, filling, and sterilizing at 70-90 ℃ for 20-30min to obtain the suspensible fruit particle acidic milk beverage.
Example 2
A suspensible fruit particle acidic milk beverage comprises the following raw materials in parts by weight: 35 parts of raw milk, 0.025 part of fermentation strain, 9 parts of compound stabilizer capable of suspending fruit particles, 34 parts of sweetening agent, 2.2 parts of lactic acid, 0.35 part of potassium sorbate, 13 parts of yellow peach particles, 0.8 part of edible essence and 13 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 75 parts of sodium carboxymethylcellulose, 12 parts of propylene glycol alginate, 0.15 part of gellan gum and 1.2 parts of agar; the fermentation strain is a mixture of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactococcus lactis subspecies lactis, the lactococcus lactis subspecies cremoris, the lactococcus lactis diacetyl subspecies lactis and the leuconostoc mesenteroides subspecies mesenteroides in a weight ratio of 1:1.2:1.1:1.1: 1.2; the sweetener is a mixture of erythritol, isomaltulose and mogroside, and the weight ratio of the sweetener to the sweetener is 1:1.1:1.3 respectively.
The preparation method of the suspensible fruit particle acidic milk beverage comprises the following steps:
(1) pretreatment of raw milk: sterilizing and homogenizing raw milk before use, wherein the sterilization temperature is 77-85 ℃, and the sterilization time is 15-20 s; the homogenizing pressure is 18-20MPa, the homogenizing temperature is 60-90 ℃, and the sterilized and homogenized raw milk is cooled to below 7 ℃ for later use;
(2) sterilizing raw milk: heating the cooled raw milk in the step (1) to 60-80 ℃, homogenizing under the pressure of 16-18MPa, and then sterilizing at 95-97 ℃ for 280-320 seconds to obtain a material 1;
(3) fermentation: cooling the material 1 obtained after sterilization in the step (1) to 41-43 ℃, then inoculating the fermentation strain, fermenting at constant temperature at 41-43 ℃ until the fermentation acidity is 90-120 DEG T, then stirring, demulsifying and cooling to 20 ℃ to obtain a material 2;
(4) blending: uniformly stirring and mixing the suspensible stabilizer, the white granulated sugar, the sweetener and the lactic acid according to the corresponding parts by weight (weight ratio), adjusting the pH value of the material to 3.9 by using the acidity regulator lactic acid, then adding the material 2 obtained in the step (2) and water at 70-80 ℃, and fixing the volume to obtain a material 3;
(5) first homogenizing and sterilizing: homogenizing the material 3 obtained after blending in the step (3) under the conditions that the pressure is 18-20MPa and the temperature is 60-80 ℃, and then sterilizing for 15-25s under the condition of 83-87 ℃ to obtain a material 4.
(6) Mixing and sterilizing for the second time: adding the yellow peach granules into the material 4 obtained after blending in the step (4), uniformly stirring, filling, and sterilizing at 70-90 ℃ for 20-30min to obtain the suspensible fruit granule acidic milk beverage.
Example 3
A suspensible fruit particle acidic milk beverage comprises the following raw materials in parts by weight: 40 parts of raw milk, 0.03 part of fermentation strain, 10 parts of compound stabilizer capable of suspending fruit particles, 36 parts of sweetening agent, 2.6 parts of sodium citrate, 0.38 part of potassium sorbate, 15 parts of strawberry particles, 1 part of edible essence and 15 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 80 parts of sodium carboxymethylcellulose, 15 parts of propylene glycol alginate, 0.2 part of gellan gum and 1.5 parts of agar; the fermentation strain is a mixture of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactococcus lactis subspecies lactis, the lactococcus lactis subspecies cremoris, the lactococcus lactis diacetyl subspecies lactis and the leuconostoc mesenteroides subspecies mesenteroides in a weight ratio of 1:1.3:1.15:1.15: 1.5; the sweetener is a mixture of erythritol, isomaltulose and mogroside, and the weight ratio of the sweetener to the sweetener is 1:1.2: 1.5.
The preparation method of the suspensible fruit particle acidic milk beverage comprises the following steps:
(1) pretreatment of raw milk: sterilizing and homogenizing raw milk before use, wherein the sterilization temperature is 77-85 ℃, and the sterilization time is 15-20 s; the homogenizing pressure is 18-20MPa, the homogenizing temperature is 60-90 ℃, and the sterilized and homogenized raw milk is cooled to below 7 ℃ for later use;
(2) sterilizing raw milk: heating the cooled raw milk in the step (1) to 60-80 ℃, homogenizing under the pressure of 16-18MPa, and then sterilizing at 95-97 ℃ for 280-320 seconds to obtain a material 1;
(3) fermentation: cooling the material 1 obtained after sterilization in the step (1) to 41-43 ℃, then inoculating the fermentation strain, fermenting at constant temperature at 41-43 ℃ until the fermentation acidity is 90-120 DEG T, then stirring, demulsifying and cooling to 20 ℃ to obtain a material 2;
(4) blending: uniformly stirring and mixing the suspensible stabilizer, the white granulated sugar, the sweetener and the sodium citrate according to the corresponding parts by weight (weight ratio), adjusting the pH value of the material to 4.0 by using the acidity regulator sodium citrate, then adding the material 2 obtained in the step (2) and water at 70-80 ℃, and fixing the volume to obtain a material 3;
(5) first homogenizing and sterilizing: homogenizing the material 3 obtained after blending in the step (3) under the conditions that the pressure is 18-20MPa and the temperature is 60-80 ℃, and then sterilizing for 15-25s under the condition of 83-87 ℃ to obtain a material 4.
(6) Mixing and sterilizing for the second time: and (3) adding the strawberry granules into the material 4 obtained after blending in the step (4), uniformly stirring, filling, and sterilizing at 70-90 ℃ for 20-30min to obtain the suspensible fruit granule acidic milk beverage.
Example 4
A suspensible fruit particle acidic milk beverage comprises the following raw materials in parts by weight: 45 parts of raw milk, 0.035 part of fermentation strain, 11 parts of compound stabilizer capable of suspending fruit particles, 38 parts of sweetening agent, 3.5 parts of malic acid and lactic acid in total, 0.45 part of potassium sorbate, 18 parts of coconut fruit particles and yellow peach particles in total, 1.5 parts of edible essence and 18 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 84 parts of sodium carboxymethylcellulose, 16 parts of propylene glycol alginate, 0.3 part of gellan gum and 1.7 parts of agar; the fermentation strain is a mixture of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactococcus lactis subspecies lactis, the lactococcus lactis subspecies cremoris, the lactococcus lactis diacetyl subspecies lactis and the leuconostoc mesenteroides subspecies mesenteroides in a weight ratio of 1:1.4:1.2:1.2:1.2:1.6 respectively; the sweetener is a mixture of erythritol, isomaltulose and mogroside, and the weight ratio of the sweetener to the sweetener is 1:1.2:1.7 respectively.
The preparation method of the suspensible fruit particle acidic milk beverage comprises the following steps:
(1) pretreatment of raw milk: sterilizing and homogenizing raw milk before use, wherein the sterilization temperature is 77-85 ℃, and the sterilization time is 15-20 s; the homogenizing pressure is 18-20MPa, the homogenizing temperature is 60-90 ℃, and the sterilized and homogenized raw milk is cooled to below 7 ℃ for later use;
(2) sterilizing raw milk: heating the cooled raw milk in the step (1) to 60-80 ℃, homogenizing under the pressure of 16-18MPa, and then sterilizing at 95-97 ℃ for 280-320 seconds to obtain a material 1;
(3) fermentation: cooling the material 1 obtained after sterilization in the step (1) to 41-43 ℃, then inoculating the fermentation strain, fermenting at constant temperature at 41-43 ℃ until the fermentation acidity is 90-120 DEG T, then stirring, demulsifying and cooling to 20 ℃ to obtain a material 2;
(4) blending: uniformly stirring and mixing the suspensible stabilizer, the white granulated sugar, the sweetener, the malic acid and the lactic acid according to the corresponding parts by weight (weight ratio), adjusting the pH value of the material to 4.1 by using the acidity regulators malic acid and lactic acid, adding the material 2 obtained in the step (2) and water at 70-80 ℃, and fixing the volume to obtain a material 3;
(5) first homogenizing and sterilizing: homogenizing the material 3 obtained after blending in the step (3) under the conditions that the pressure is 18-20MPa and the temperature is 60-80 ℃, and then sterilizing for 15-25s under the condition of 83-87 ℃ to obtain a material 4.
(6) Mixing and sterilizing for the second time: adding the coconut particles and the yellow peach particles into the material 4 obtained after blending in the step (4), uniformly stirring, filling, and sterilizing at 70-90 ℃ for 20-30min to obtain the suspensible fruit particle acidic milk beverage.
Example 5
A suspensible fruit particle acidic milk beverage comprises the following raw materials in parts by weight: 48 parts of raw milk, 0.036 part of fermentation strain, 11 parts of compound stabilizer capable of suspending fruit particles, 39 parts of sweetening agent, 3.8 parts of sodium citrate and lactic acid in total, 0.47 part of potassium sorbate, 19 parts of strawberry particles and yellow peach particles in total, 1.8 parts of edible essence and 19 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 87 parts of sodium carboxymethylcellulose, 19 parts of propylene glycol alginate, 0.4 part of gellan gum and 1.9 parts of agar; the fermentation strain is a mixture of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactococcus lactis subspecies lactis, the lactococcus lactis subspecies cremoris, the lactococcus lactis diacetyl subspecies lactis and the leuconostoc mesenteroides subspecies mesenteroides in a weight ratio of 1:1.5:1.2:1.2:1.2:1.8 respectively; the sweetener is a mixture of erythritol, isomaltulose and mogroside, and the weight ratio of the sweetener to the sweetener is 1:1.4: 1.8.
The preparation method of the suspensible fruit particle acidic milk beverage comprises the following steps:
(1) pretreatment of raw milk: sterilizing and homogenizing raw milk before use, wherein the sterilization temperature is 77-85 ℃, and the sterilization time is 15-20 s; the homogenizing pressure is 18-20MPa, the homogenizing temperature is 60-90 ℃, and the sterilized and homogenized raw milk is cooled to below 7 ℃ for later use;
(2) sterilizing raw milk: heating the cooled raw milk in the step (1) to 60-80 ℃, homogenizing under the pressure of 16-18MPa, and then sterilizing at 95-97 ℃ for 280-320 seconds to obtain a material 1;
(3) fermentation: cooling the material 1 obtained after sterilization in the step (1) to 41-43 ℃, then inoculating the fermentation strain, fermenting at constant temperature at 41-43 ℃ until the fermentation acidity is 90-120 DEG T, then stirring, demulsifying and cooling to 20 ℃ to obtain a material 2;
(4) blending: uniformly stirring and mixing the suspensible stabilizer, the white granulated sugar, the sweetener, the sodium citrate and the lactic acid according to the corresponding parts by weight (weight ratio), adjusting the pH value of the material to 4.2 by using the acidity regulators of the sodium citrate and the lactic acid, adding the material 2 obtained in the step (2) and water at 70-80 ℃, and performing constant volume to obtain a material 3;
(5) first homogenizing and sterilizing: homogenizing the material 3 obtained after blending in the step (3) under the conditions that the pressure is 18-20MPa and the temperature is 60-80 ℃, and then sterilizing for 15-25s under the condition of 83-87 ℃ to obtain a material 4.
(6) Mixing and sterilizing for the second time: adding the strawberry granules and the yellow peach granules into the material 4 obtained after blending in the step (4), uniformly stirring, filling, and sterilizing at 70-90 ℃ for 20-30min to obtain the suspensible fruit granule acidic milk beverage.
Example 6
A suspensible fruit particle acidic milk beverage comprises the following raw materials in parts by weight: 50 parts of raw milk, 0.04 part of fermentation strain, 12 parts of compound stabilizer capable of suspending fruit particles, 40 parts of sweetening agent, 4 parts of malic acid and sodium citrate in total, 0.5 part of potassium sorbate, 20 parts of coconut fruit particles and strawberry particles in total, 2 parts of edible essence and 20 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 90 parts of sodium carboxymethylcellulose, 20 parts of propylene glycol alginate, 0.5 part of gellan gum and 2 parts of agar; the fermentation strain is a mixture of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactococcus lactis subspecies lactis, the lactococcus lactis subspecies cremoris, the lactococcus lactis diacetyl subspecies lactis and the leuconostoc mesenteroides subspecies mesenteroides in a weight ratio of 1:1.5:1.2:1.2:1.2: 2; the sweetener is a mixture of erythritol, isomaltulose and mogroside, and the weight ratio of the sweetener to the sweetener is 1:1.5:2 respectively.
The preparation method of the suspensible fruit particle acidic milk beverage comprises the following steps:
(1) pretreatment of raw milk: sterilizing and homogenizing raw milk before use, wherein the sterilization temperature is 77-85 ℃, and the sterilization time is 15-20 s; the homogenizing pressure is 18-20MPa, the homogenizing temperature is 60-90 ℃, and the sterilized and homogenized raw milk is cooled to below 7 ℃ for later use;
(2) sterilizing raw milk: heating the cooled raw milk in the step (1) to 60-80 ℃, homogenizing under the pressure of 16-18MPa, and then sterilizing at 95-97 ℃ for 280-320 seconds to obtain a material 1;
(3) fermentation: cooling the material 1 obtained after sterilization in the step (1) to 41-43 ℃, then inoculating the fermentation strain, fermenting at constant temperature at 41-43 ℃ until the fermentation acidity is 90-120 DEG T, then stirring, demulsifying and cooling to 20 ℃ to obtain a material 2;
(4) blending: uniformly stirring and mixing the suspensible stabilizer, the white granulated sugar, the sweetener, the malic acid and the sodium citrate according to the corresponding parts by weight (weight ratio), adjusting the pH value of the material to 4.3 by using the acidity regulators such as the malic acid and the sodium citrate, adding the material 2 obtained in the step (2) and water at 70-80 ℃, and performing constant volume to obtain a material 3;
(5) first homogenizing and sterilizing: homogenizing the material 3 obtained after blending in the step (3) under the conditions that the pressure is 18-20MPa and the temperature is 60-80 ℃, and then sterilizing for 15-25s under the condition of 83-87 ℃ to obtain a material 4.
(6) Mixing and sterilizing for the second time: adding the coconut particles and the strawberry particles into the material 4 obtained after blending in the step (4), uniformly stirring, filling, and sterilizing at 70-90 ℃ for 20-30min to obtain the suspensible fruit particle acidic milk beverage.
Comparative example 1
A suspensible fruit particle acidic milk beverage comprises the following raw materials in parts by weight: 45 parts of raw milk, 0.035 part of lactococcus lactis subspecies lactis, 11 parts of compound stabilizer capable of suspending fruit particles, 38 parts of erythritol, 3.5 parts of malic acid, 0.45 part of potassium sorbate, 18 parts of coconut particles, 1.5 parts of edible essence and 18 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 84 parts of sodium carboxymethyl cellulose, 0.3 part of gellan gum and 1.7 parts of agar.
The preparation method of the suspensible fruit particle acidic milk beverage is the same as that of the embodiment of the invention.
Comparative example 2
A suspensible fruit particle acidic milk beverage comprises the following raw materials in parts by weight: 48 parts of raw milk, 0.036 part of lactobacillus bulgaricus, 11 parts of compound stabilizer capable of suspending fruit particles, 39 parts of isomaltulose, 3.8 parts of lactic acid, 0.47 part of potassium sorbate, 19 parts of yellow peach particles, 1.8 parts of edible essence and 19 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 87 parts of sodium carboxymethylcellulose, 19 parts of propylene glycol alginate and 0.4 part of gellan gum.
The preparation method of the suspensible fruit particle acidic milk beverage is the same as that of the embodiment of the invention.
Comparative example 3
A suspensible fruit particle acidic milk beverage comprises the following raw materials in parts by weight: 50 parts of raw milk, 0.04 part of streptococcus thermophilus, 12 parts of compound stabilizer capable of suspending fruit particles, 40 parts of mogroside, 4 parts of sodium citrate, 0.5 part of potassium sorbate, 20 parts of strawberry particles, 2 parts of edible essence and 20 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 90 parts of sodium carboxymethylcellulose, 20 parts of propylene glycol alginate and 2 parts of agar.
The preparation method of the suspensible fruit particle acidic milk beverage is the same as that of the embodiment of the invention.
Test example 1
The suspensible fruit acidic milk beverage prepared in examples 1 to 6 and the suspensible fruit acidic milk beverage prepared in comparative examples 1 to 3 are placed in the same environment for the same time, the sedimentation condition of the fruit in the suspensible fruit acidic milk beverage prepared in examples 1 to 6 and the sedimentation condition of the fruit in the suspensible fruit acidic milk beverage prepared in comparative examples 1 to 3 are observed respectively at the time of placing for 10 days, 30 days and 60 days, and the fruit in the suspensible fruit acidic milk beverage prepared in examples 1 to 6 and the fruit in the suspensible fruit acidic milk beverage prepared in comparative examples 1 to 3 are not floated nor dropped at the beginning of placing. Through observation, the suspended fruit particle acid milk beverage prepared in the embodiments 1-6 of the invention has basically no change in fruit particle sedimentation, no sinking or floating, and only a few fruit particles sink after being placed for 60 days when being placed for 10 days, 30 days and 60 days; however, the suspensible fruit acidic milk beverage prepared in comparative examples 1 to 3 showed almost no change in the sedimentation of fruit when left alone for 10 days, about 60% of the fruit settled and floated when left alone for 30 days, and about 60% of the fruit settled and about 90% of the fruit settled and floated when left alone for 60 days. The synergistic use of the stabilizers of the invention can effectively ensure that the fruit particles are moderately suspended and do not sink or float.
Test example 2
50 experienced beverage tasters were invited to taste the suspensible fruit acidic milk beverages prepared in examples 1-6 and the suspensible fruit acidic milk beverages prepared in comparative examples 1-3, and it was found by the taste that 45 beverage tasters considered the suspensible fruit acidic milk beverages prepared in examples 1-6 to have good viscosity, sweet and sour mouthfeel, low calorie and strong creamy feel; the 4 beverage tasters considered that the suspendable fruit granule acidic milk beverages prepared in examples 1 to 6 were comparable in viscosity, sweetness in acidity, calories, and creaminess to those prepared in comparative examples 1 to 3; the viscosity, sweetness, calories, and creaminess of the suspendable fruit granule acidic milk beverages prepared in comparative examples 1-3 were slightly better than those of the suspendable fruit granule acidic milk beverages prepared in examples 1-6, as perceived by the tasters of 1 beverage. The conclusion shows that the invention adopts the synergistic use of a plurality of stabilizers, effectively maintains the viscosity and the sweet and sour taste, combines three sweeteners, reduces the calorie while providing the sweet feeling, and combines a plurality of fermentation strains for use, so that the fermented milk has more delicate texture, fragrant and sweet unique flavor and stronger creamy feeling while normally fermenting.
Although the present invention has been described in detail with reference to the embodiments, it will be understood by those skilled in the art that various changes in the specific parameters of the embodiments may be made without departing from the spirit of the present invention, and a plurality of specific embodiments are formed, which are common variations of the present invention, and will not be described in detail herein.

Claims (10)

1. The suspensible fruit particle acidic milk beverage is characterized by comprising the following raw materials in parts by weight: 30-50 parts of raw milk, 0.02-0.04 part of fermentation strain, 8-12 parts of compound stabilizer capable of suspending fruit particles, 30-40 parts of sweetening agent, 2-4 parts of acidity regulator, 0.3-0.5 part of preservative, 10-20 parts of fruit particles, 0.5-2 parts of edible essence and 10-20 parts of water; wherein, the compound stabilizer capable of suspending fruit particles comprises the following components in parts by weight: 70-90 parts of sodium carboxymethylcellulose, 10-20 parts of propylene glycol alginate, 0.1-0.5 part of gellan gum and 1-2 parts of agar.
2. The suspendable fruit acid milk beverage according to claim 1, wherein the raw milk has a protein content of not less than 2.9%, a fat content of not less than 3.1%, and a nonfat milk solids content of not less than 8.1%.
3. The suspendable fruit acid dairy beverage according to claim 1, wherein the fermentative species are a mixture of lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subsp lactis, lactococcus lactis diacetyl subsp lactis, leuconostoc mesenteroides subsp intestinum; wherein the weight ratio of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactococcus lactis subspecies lactis, the lactococcus lactis subspecies cremoris, the lactococcus lactis diacetyl subspecies lactis and the leuconostoc mesenteroides subspecies mesenteroides is 1:1:1:1:1-1:1.5:1.2:1.2:1.2: 2.
4. The suspendable fruit acid dairy beverage according to claim 1, wherein the sweetener is a mixture of erythritol, isomaltulose, mogroside; wherein the weight ratio of the erythritol to the isomaltulose to the mogroside is 1:1:1-1:1.5: 2.
5. The suspendable fruit acid dairy beverage according to claim 1, wherein the acidity regulator is any one or more of malic acid, lactic acid, and sodium citrate; the pH value adjusted by the acidity regulator is in a range of 3.8-4.3.
6. The suspendable fruit particle acidic milk beverage as claimed in claim 1, wherein the fruit particles are any one or more of coconut particles, yellow peach particles and strawberry particles.
7. The suspendable fruit acid dairy beverage according to claim 1, wherein the preservative is potassium sorbate.
8. A method of preparing a suspendable fruit acid dairy drink according to any one of claims 1 to 7, comprising the steps of:
(1) sterilizing raw milk: heating all raw milk to 60-80 ℃, homogenizing under the pressure of 16-18MPa, and then sterilizing at 95-97 ℃ for 280-320 seconds to obtain a material 1;
(2) fermentation: cooling the material 1 obtained after sterilization in the step (1) to 41-43 ℃, then inoculating a fermentation strain, fermenting at a constant temperature of 41-43 ℃ until the fermentation acidity is 90-120 DEG T, then stirring, demulsifying and cooling to 20 ℃ to obtain a material 2;
(3) blending: uniformly stirring and mixing the suspensible stabilizer, the white granulated sugar, the sweetener and the acidity regulator, adding the suspensible stabilizer, the white granulated sugar, the sweetener and the acidity regulator into water with the temperature of 70-80 ℃ together with the material 2 obtained in the step (2), and fixing the volume to obtain a material 3;
(4) first homogenizing and sterilizing: homogenizing the material 3 obtained after blending in the step (3) under the conditions that the pressure is 18-20MPa and the temperature is 60-80 ℃, and then sterilizing for 15-25s under the condition of 83-87 ℃ to obtain a material 4.
(5) Mixing and sterilizing for the second time: and (4) adding the fruit particles into the material 4 obtained after blending in the step (4), uniformly stirring, filling, and sterilizing at 70-90 ℃ for 20-30min to obtain the suspensible fruit particle acidic milk beverage.
9. The method for preparing suspensible fruit acidic milk beverage according to claim 8, wherein the raw milk in the step (1) is sterilized and homogenized before use, wherein the sterilization temperature is 77-85 ℃ and the sterilization time is 15-20 s; the homogenizing pressure is 18-20MPa, and the homogenizing temperature is 60-90 ℃.
10. The method of claim 9, wherein the raw milk of step (1) is sterilized and homogenized before use, and then cooled to a temperature below 7 ℃ for further use.
CN202011143727.7A 2020-10-23 2020-10-23 Suspensible fruit particle acidic milk beverage and preparation method thereof Pending CN112244088A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011143727.7A CN112244088A (en) 2020-10-23 2020-10-23 Suspensible fruit particle acidic milk beverage and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011143727.7A CN112244088A (en) 2020-10-23 2020-10-23 Suspensible fruit particle acidic milk beverage and preparation method thereof

Publications (1)

Publication Number Publication Date
CN112244088A true CN112244088A (en) 2021-01-22

Family

ID=74264925

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011143727.7A Pending CN112244088A (en) 2020-10-23 2020-10-23 Suspensible fruit particle acidic milk beverage and preparation method thereof

Country Status (1)

Country Link
CN (1) CN112244088A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101347152A (en) * 2008-08-01 2009-01-21 内蒙古蒙牛乳业（集团）股份有限公司 Milk and dairy product containing fruit particles and production method thereof
CN101467558A (en) * 2007-12-28 2009-07-01 内蒙古伊利实业集团股份有限公司 Active lactic acid bacteria beverage and method for producing the same
CN101731334A (en) * 2009-12-18 2010-06-16 内蒙古伊利实业集团股份有限公司 Yoghourt containing fragrant rice grains, and preparation method thereof
CN102047961A (en) * 2009-11-06 2011-05-11 光明乳业股份有限公司 Fermented milk-containing drink and preparation method thereof
CN102047964A (en) * 2010-11-26 2011-05-11 东莞石龙津威饮料食品有限公司 Acid milk beverage with suspended fruit granules and preparation process method
CN102379342A (en) * 2010-09-03 2012-03-21 天津市恒安食品有限公司 Lactobacillus suspension beverage and production process thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101467558A (en) * 2007-12-28 2009-07-01 内蒙古伊利实业集团股份有限公司 Active lactic acid bacteria beverage and method for producing the same
CN101347152A (en) * 2008-08-01 2009-01-21 内蒙古蒙牛乳业（集团）股份有限公司 Milk and dairy product containing fruit particles and production method thereof
CN102047961A (en) * 2009-11-06 2011-05-11 光明乳业股份有限公司 Fermented milk-containing drink and preparation method thereof
CN101731334A (en) * 2009-12-18 2010-06-16 内蒙古伊利实业集团股份有限公司 Yoghourt containing fragrant rice grains, and preparation method thereof
CN102379342A (en) * 2010-09-03 2012-03-21 天津市恒安食品有限公司 Lactobacillus suspension beverage and production process thereof
CN102047964A (en) * 2010-11-26 2011-05-11 东莞石龙津威饮料食品有限公司 Acid milk beverage with suspended fruit granules and preparation process method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
赵六永等: "含果粒酸性含乳饮料的稳定性研究", 《饮料工业》 *

Similar Documents

Publication Publication Date Title
KR101253082B1 (en) Acidic milk drink
US8987229B2 (en) Semi-fluid food product comprising beta-glucan fibres
CN106689964A (en) Stabilizer for bactericidal fermented protein beverage, bactericidal fermented protein beverage and preparation method
AU2006313226B2 (en) Acid milk beverage and process for producing the same
EP0083327B1 (en) Protein containing fruit drink and process for the manufacture thereof
CN111758780A (en) Drinking type yoghourt and preparation method thereof
JPH0543A (en) Acidic milk drink and production thereof
CN111264839B (en) Modified fish gelatin, preparation method and application thereof, and yoghurt and low-fat set yoghurt and preparation method thereof
JP2004517633A (en) Stabilized milk products containing fruit and juice
JPH02219540A (en) Cheese-containing beverage
CN107997118A (en) A kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof
CN112244088A (en) Suspensible fruit particle acidic milk beverage and preparation method thereof
US20180220668A1 (en) Fat-free ready-to-drink beverages with improved texture by controlled protein aggregation
JPH04187050A (en) Nonfat ice cream and its production
JP2000184853A (en) Milk fat-containing acidic milk beverage
CN113080257A (en) Buffalo yoghourt, yoghourt beverage and preparation method thereof
CN115299497B (en) Method for preparing reconstituted milk fermented milk product and milk product prepared by same
JP4009247B2 (en) Fermented milk with good flavor and quality stability
JP2013031458A (en) Method for improving shape retaining property of ice cream
CN114468048B (en) Air-containing lactobacillus beverage and preparation method thereof
JPS5945335B2 (en) Method for producing stable lactic acid bacteria beverages
CN114568496A (en) Black fermented milk and preparation method thereof
Patel et al. Checking the feasibility of utilizing pectin as a stabilizer in˜ Bhapa dahi
CN118266498A (en) Yoghurt capable of making milk cap and preparation method thereof
CN117918426A (en) Normal-temperature oat-based yoghurt and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20210122

RJ01 Rejection of invention patent application after publication