PL449731A1 - Method for producing a milk dessert and a milk dessert - Google Patents

Method for producing a milk dessert and a milk dessert

Info

Publication number
PL449731A1
PL449731A1 PL449731A PL44973124A PL449731A1 PL 449731 A1 PL449731 A1 PL 449731A1 PL 449731 A PL449731 A PL 449731A PL 44973124 A PL44973124 A PL 44973124A PL 449731 A1 PL449731 A1 PL 449731A1
Authority
PL
Poland
Prior art keywords
milk
amount
minutes
added
preparation
Prior art date
Application number
PL449731A
Other languages
Polish (pl)
Inventor
Marek Aljewicz
Original Assignee
Uniwersytet Warmińsko-Mazurski w Olsztynie
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 Uniwersytet Warmińsko-Mazurski w Olsztynie filed Critical Uniwersytet Warmińsko-Mazurski w Olsztynie
Priority to PL449731A priority Critical patent/PL449731A1/en
Publication of PL449731A1 publication Critical patent/PL449731A1/en

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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1516—Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

Przedmiotem zgłoszenia jest sposób wytwarzania deseru mlecznego na bazie mleka, który charakteryzuje się tym, że mleko lub mleko z maślanką, którą dodaje się w ilości od 30% do 80% normalizuje się pod względem zawartości tłuszczu od 2% do 10% oraz białka od 5% do 15%, następnie dodaje się koncentrat białek serwatkowych, tak aby stosunek białek serwatkowych do kazeiny wynosił od 30% do 70%, po czym dodaje się preparat curdlanu w ilości od 0,05% do 2% i preparat owsianego beta-glukanu od 0,5% do 3% do zawartości suchej masy mleka od 14% do 25%. Znormalizowany surowiec jest podgrzewany do temperatury 40°C - 50°C i mieszany przez 30 minut, następnie temperatura jest zwiększana do 50°C - 70°C i utrzymywana przez 60 minut w ciągłym mieszaniu, po czym produkt jest homogenizowany, podgrzewany do 90°C - 95°C i trzymany w tej temperaturze przez co najmniej 5 minut, sterylizowany w 13°C przez 15s, wychładzany do 15°C - 20°C, mieszany, pakowany i wychładzany do 6°C - 10°C. Zgłoszenie obejmuje też deser mleczny, który wytworzony jest na bazie mleka lub mleka z dodatkiem maślanki w ilości od 30% do 80% i zawiera preparat curdlan w ilości od 0,05% do 2% i preparat owsianego beta-glukanu od 0,5% do 3%.The subject of the application is a method for producing a milk-based dessert, which is characterized in that milk or milk with buttermilk, which is added in an amount of 30% to 80%, is standardized in terms of fat content from 2% to 10% and protein from 5% to 15%, then whey protein concentrate is added so that the ratio of whey proteins to casein is from 30% to 70%, after which a curdlan preparation is added in an amount of 0.05% to 2% and an oat beta-glucan preparation from 0.5% to 3% to a milk dry matter content of 14% to 25%. The standardized raw material is heated to a temperature of 40°C - 50°C and mixed for 30 minutes, then the temperature is increased to 50°C - 70°C and kept for 60 minutes with continuous mixing, after which the product is homogenized, heated to 90°C - 95°C and kept at this temperature for at least 5 minutes, sterilized at 13°C for 15 seconds, cooled to 15°C - 20°C, mixed, packaged and cooled to 6°C - 10°C. The application also covers a milk dessert made on the basis of milk or milk with the addition of buttermilk in an amount of 30% to 80% and containing a curdlan preparation in an amount of 0.05% to 2% and an oat beta-glucan preparation in an amount of 0.5% to 3%.

PL449731A 2024-09-06 2024-09-06 Method for producing a milk dessert and a milk dessert PL449731A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL449731A PL449731A1 (en) 2024-09-06 2024-09-06 Method for producing a milk dessert and a milk dessert

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL449731A PL449731A1 (en) 2024-09-06 2024-09-06 Method for producing a milk dessert and a milk dessert

Publications (1)

Publication Number Publication Date
PL449731A1 true PL449731A1 (en) 2026-03-09

Family

ID=98976682

Family Applications (1)

Application Number Title Priority Date Filing Date
PL449731A PL449731A1 (en) 2024-09-06 2024-09-06 Method for producing a milk dessert and a milk dessert

Country Status (1)

Country Link
PL (1) PL449731A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2013151997A (en) * 2013-11-21 2015-05-27 Автономная некоммерческая организация высшего профессионального образования "Омский экономический институт" DAIRY DESSERT
PL418827A1 (en) * 2016-09-26 2018-04-09 Uniwersytet Warmińsko-Mazurski w Olsztynie Method for producing healthy fermented milk beverages
CN110839703A (en) * 2019-11-29 2020-02-28 亨美久健康科技(广东)有限公司 Nutritional composition and preparation method thereof
CN112189711A (en) * 2020-10-30 2021-01-08 广州市美素力营养品有限公司 Milk powder for assisting in reducing hypertension, hyperglycemia and hyperlipidemia of middle-aged and old people

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2013151997A (en) * 2013-11-21 2015-05-27 Автономная некоммерческая организация высшего профессионального образования "Омский экономический институт" DAIRY DESSERT
PL418827A1 (en) * 2016-09-26 2018-04-09 Uniwersytet Warmińsko-Mazurski w Olsztynie Method for producing healthy fermented milk beverages
CN110839703A (en) * 2019-11-29 2020-02-28 亨美久健康科技(广东)有限公司 Nutritional composition and preparation method thereof
CN112189711A (en) * 2020-10-30 2021-01-08 广州市美素力营养品有限公司 Milk powder for assisting in reducing hypertension, hyperglycemia and hyperlipidemia of middle-aged and old people

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