CN1393138A - Fermented fruit juice milk containing CO2 and its preparing process - Google Patents
Fermented fruit juice milk containing CO2 and its preparing process Download PDFInfo
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- CN1393138A CN1393138A CN 01129610 CN01129610A CN1393138A CN 1393138 A CN1393138 A CN 1393138A CN 01129610 CN01129610 CN 01129610 CN 01129610 A CN01129610 A CN 01129610A CN 1393138 A CN1393138 A CN 1393138A
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- fruit juice
- pure water
- dilution
- agitator tank
- metering
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Abstract
The fermented fruit juice milk containing CO2 is prepared from fermented milk, proteose or white sugar, stabilizer, souring agent, natural fruit juice, perfume and purified water through sequential mixing, sterilizing, CO2 aerating, and bottling.
Description
The present invention relates to dairy produce, especially a kind of reproduced goods of cultured milk.
The cultured milk is a sour milk, has the nutritious characteristics of easily digesting and assimilating, but quite a few consumer is difficult to accept to its unique mouthfeel.
The purpose of this invention is to provide a kind ofly under the prerequisite that keeps cultured milk's nutrition, make its mouthfeel obtain changing, and benefit fermented fruit juice milk containing CO 2 and the processing method thereof that more consumers drink.
Goods of the present invention are a kind of mixtures, contain following component, and are made of the following percentage by weight of each component:
Milk fermentation breast 13-17
Albumen sugar 0-0.28
White sugar 0-12
Stabilizing agent 0.35-0.45
Acid 0.28-0.32
Fruit juice 5-10.6
Spices 0.065-0.075
Pure water 68-80
Said acid is a citric acid.
Also contain natrium citricum in the said component, its percentage by weight is 0.015-0.025.
Milk fermentation breast in the said components is the cultured milk, is the basis that guarantees goods nutrition of the present invention, and albumen sugar or white sugar make goods have suitable sugariness, and these goods that contain albumen sugar belong to sugar-free beverage, and especially suitable special consumer is drunk.Stabilizing agent is the food additives that contain propylene glycol alginate, increases these goods denseness, prevents its standing demix.Acid makes these goods be acid, has the acidity mouthfeel that is easy to accept.The gentle degree of closing of natrium citricum is adjustable restraining product tart flavour.Fruit juice makes these goods have different fruit tastes, and provides the multiple beneficial in the fruit juice healthy trace element, and fruit juice is that the aquatic foods of various fruit are squeezed the juice.The effect of spices is taste and a natural fragrance of regulating the corresponding fruit juice of goods according to its odor type.
Goods of the present invention its, processing method is carried out according to following order:
1, stabilizing agent, albumen sugar or the white sugar with metering dissolves in 40-60 ℃ pure water and stirring fast, and stabilizing agent and albumen sugar or white sugar and pure water weight ratio are 1: 0.4.
2, in agitator tank, the solution of step 1 and the pure water of metering are fully mixed the agglutination prime cement, and continuous stirring.
3, the milk fermentation breast with metering adds the pure water dilution, and water temperature 25-37 ℃, weight ratio 1: 1 enters agitator tank after the dilution, and continuous stirring.
4, the fruit juice with metering adds the pure water dilution, and water temperature 25-37 ℃, weight ratio 1: 1 enters agitator tank after the dilution, and continuous stirring.
5, the acid with metering adds dissolved in purified water and dilution, and water temperature 70-75 ℃, weight ratio 1: 3 slowly enters agitator tank after the dilution, and continuous stirring.
6, the spices with metering adds agitator tank, and continues to stir.
7, high-temperature vapour fire bacterium in stirring, cooling back homogeneous charges into carbon dioxide gas in 0-4 ℃ of scope, aeration quantity≤2.5 times, can under the closure state.
Before sterilization, the natrium citricum thin up of metering and slowly can be entered agitator tank.
Can charge into nitrogen in sealing before the can, aeration quantity 〉=1 times.
Goods of the present invention have kept the nutrition of milk fermentation breast, also have the multivitamin and the nutritional labeling of fruit juice, have changed the special mouthfeel of milk fermentation breast, make it to become that mouthfeel is nice and cool, milk is mellow and benefit more consumers and drink.
Embodiment 1, and processing apple fragrance type fermented fruit juice milk containing CO 2 100kg belongs to no sugar beverage.Get milk fermentation breast 15kg, albumen sugar 0.26kg, model is the stabilizing agent 0.4kg of 3F-0102, citric acid 0.3kg, natural cider 8kg, apple fragrance type spices 0.07kg, and citric acid receives 0.02kg, more than batching is closed juice 24.07kg.Get pure water 75.97kg, wherein 1.164 kilograms are heated to 75 ℃.The water intaking temperature is that 75 ℃ of pure water 0.9kg adding citric acids immersion dissolved dilutions are standby.
Remaining pure water is dropped into agitator tank, the pure water 0.264kg of water intaking temperature drop to 60 ℃, add stabilizing agent and albumen sugar and drop into agitator tank after the stirring and dissolving fast, in jar, mix also fully stirring and become gluey prime cement with pure water, drop into milk fermentation breast dilution in the stirring successively, natural cider dilution, aqueous citric acid solution and spices and citric acid are received the aqueous solution, conventional high-temperature vapour sterilization in the stirring, cooling back homogeneous, charge into 2.5 times carbon dioxide and 1 times nitrogen in 0-4 ℃ of scope, can is in inner wrapping under the closed state.
Embodiment 2, and processing contains sugared strawberry odor type fermented fruit juice milk containing CO 2 100kg.
Get milk fermentation breast 15kg, white sugar 10kg, model is 3F-0102 stabilizing agent 0.4kg, citric acid 0.3kg, strawberry fruit juice 5kg, strawberry fragrant perfume 0.07kg, and citric acid receives 0.02kg, more than the acid material add up to 30.79k.Get pure water 69.21kg, wherein 5.06kg is heated to 75 ℃.The pure water 0.9kg adding citric acid immersion dissolved dilution of getting 75 ℃ is standby, gets pure water 15kg adding milk fermentation breast and makes it diluted for use.Get pure water 5kg adding strawberry fruit juice and make it diluted for use.Get a little pure water and add the natrium citricum diluted for use.
The pure water of remainder is dropped into agitator tank, and 4.16 kilograms of the pure water of water intaking temperature drop to 60 ℃ drop into agitator tank after adding stabilizing agent and the quick stirring and dissolving of white sugar, are mixed into gluey prime cement with pure water in fully stirring, and following steps are with embodiment 1.
Claims (6)
1, fermented fruit juice milk containing CO 2 is made up of milk fermentation breast, water, it is characterized in that, it comprises that following component and percentage by weight constitute:
Milk fermentation breast 13-17
Albumen sugar 0-0.28
White sugar 0-12
Stabilizing agent 0.35-0.45
Acid 0.28-0.32
Fruit juice 5-10.6
Spices 0.065-0.075
Pure water 68-80.
2, fermented fruit juice milk containing CO 2 according to claim 1 is characterized in that, said acid is a citric acid.
3, fermented fruit juice milk containing CO 2 according to claim 1 is characterized in that, also contains natrium citricum in the said component, and its percentage by weight is 0.015-0.025.
4, the processing method of fermented fruit juice milk containing CO 2 is characterized in that, it carries out according to following order:
(1), stabilizing agent, albumen sugar or the white sugar of metering dissolve in 40-60 ℃ pure water and fast stirring, stabilizing agent and albumen sugar or white sugar and pure water weight ratio are 1: 0.4.
(2) in agitator tank, the solution of step 1 and the pure water of metering are fully mixed the agglutination prime cement, and continuous stirring.
(3) the milk fermentation breast with metering adds the pure water dilution, and water temperature 25-37 ℃, weight ratio 1: 1 enters agitator tank after the dilution, and continuous stirring.
(4) fruit juice with metering adds the pure water dilution, and water temperature 25-37 ℃, weight ratio 1: 1 enters agitator tank after the dilution, and continuous stirring.
(5) acid with metering adds dissolved in purified water and dilution, and water temperature 70-75 ℃, weight ratio 1: 3 slowly enters agitator tank after the dilution, and continuous stirring.
(6) spices with metering adds agitator tank, and continues to stir.
(7) high-temperature vapour sterilization in stirring, cooling back homogeneous charges into carbon dioxide gas in 0-4 ℃ of scope, aeration quantity≤2.5 times, can under the closure state.
5, the processing method of fermented fruit juice milk containing CO 2 according to claim 4 is characterized in that, in the said processing method, after adding spices, the natrium citricum through metering of thin up is slowly entered agitator tank.
6, the processing method of fermented fruit juice milk containing CO 2 according to claim 1 is characterized in that, in the described processing method, charges into nitrogen after charging into carbon dioxide gas, aeration quantity 〉=1 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01129610 CN1393138A (en) | 2001-06-22 | 2001-06-22 | Fermented fruit juice milk containing CO2 and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01129610 CN1393138A (en) | 2001-06-22 | 2001-06-22 | Fermented fruit juice milk containing CO2 and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1393138A true CN1393138A (en) | 2003-01-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01129610 Pending CN1393138A (en) | 2001-06-22 | 2001-06-22 | Fermented fruit juice milk containing CO2 and its preparing process |
Country Status (1)
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| CN (1) | CN1393138A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253894B (en) * | 2008-04-09 | 2010-06-23 | 北京市科威华食品工程技术有限公司 | Chiloe strawberry fruit milk and process technique thereof |
| CN101522037B (en) * | 2006-10-11 | 2013-07-17 | 株式会社明治 | Method of producing fermented milk drink or lactobacillus drink |
-
2001
- 2001-06-22 CN CN 01129610 patent/CN1393138A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101522037B (en) * | 2006-10-11 | 2013-07-17 | 株式会社明治 | Method of producing fermented milk drink or lactobacillus drink |
| CN101253894B (en) * | 2008-04-09 | 2010-06-23 | 北京市科威华食品工程技术有限公司 | Chiloe strawberry fruit milk and process technique thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |