CN100442987C - Coagulated sheep milk tea powder - Google Patents
Coagulated sheep milk tea powder Download PDFInfo
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- CN100442987C CN100442987C CNB2006100419241A CN200610041924A CN100442987C CN 100442987 C CN100442987 C CN 100442987C CN B2006100419241 A CNB2006100419241 A CN B2006100419241A CN 200610041924 A CN200610041924 A CN 200610041924A CN 100442987 C CN100442987 C CN 100442987C
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Abstract
The present invention relates to coagulated sheep milk tea powder which is prepared from 50 to 70% of sheep milk powder, 25% of vegetable butter powder, 0.05 to 0.15% of lamb rennet, 1.0 to 3.0% of green tea powder or black tea powder, 0.05 to 0.15% of calcium lactate or calcium gluconate or calcium chloride, 0.05 to 0.15% of carrageenin or xanthan, and 100% of white granulated sugar which are mixed. The present invention has sense organ detection, physical and chemical index detection, sanitation index detection, microbial index detection and preserving character detection according to the national standard; the detection result shows that the coagulated sheep milk tea powder is in accordance with each index requirement of protein beverages in the GB7101-1994 'solid beverage sanitary standard '. The present invention has the advantages of complementary nutrition, coordinative flavor, rich nutrition, health care, etc., and can be used as protein beverages.
Description
Technical field
The invention belongs to the dairy products technical field, be specifically related to coagulated sheep milk tea powder.
Background technology
Goat milk is the higher natural nutrient food of a kind of nutritive value, has to grow lung, be good for the stomach, sharp intestines, support effect such as Yan beauty treatment.Put down in writing " the newborn sweet temperature of sheep is nontoxic, mends cold void and lacks, moistens cardiopulmonary, controls and quench one's thirst, treat consumptive disease, beneficial vital essence, tonifying lung kidney qi and small intestine-QI " according to Compendium of Materia Medica.Modern nutriology the analysis showed that goat milk contains compositions such as protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin (A, B1, B2, C), niacin.Compare with milk, goat milk also has following advantage: at first, contain some special bioactivators in the goat milk, can promote the growth of gastrointestinal epithelial cells, increase defence capability.Secondly, goat milk contains the identical epithelial cell growth factor of suckling with the people, and this factor can improve body immunity and the function of repairing respiratory tract, gastrointestinal mucosa is arranged, and effectively prevents and alleviates slight illness such as flu, bronchitis, gastroenteritic ulcer.The protein plesiomorphism of goat milk and people's milk forms the curdled milk littler, more soft than milk under one's belt, and does not contain anaphylactogen, is particularly suitable for the not good crowd of allergic constitution and stomach.The fat globule of goat milk size and people suckle identically in addition, only are 1/3 of milk, can be faster, be absorbed by the body more completely, can not cause fat accumulation, long-term drinking and not getting fat.
Chinese just have the custom of drinking tea from ancient times; contain Tea Polyphenols in the tealeaves; caffeine; organic acid; multivitamin; protein; free amino acid; polysaccharide; mineral matter; materials such as tannin; wherein Tea Polyphenols is the main component of tealeaves; account for 20～30% of dry matter content; studies show that Tea Polyphenols has anti-inflammatory; antibacterial; anti-dental caries protect tooth; reduce blood fat; hypoglycemic; hypotensive; anti-ageing; radioresistance; the function of cancer-resisting; theanine is a distinctive amino acid in the tealeaves; account for more than 50% of total amino acid content, have the effect that strengthens memory control senile dementia.Caffeine in the tea has the cardiac stimulant diuresis, it is tired to eliminate, improve a poor appetite, remove effect such as alcohol murder by poisoning.Also contain Vc and the water-soluble potassium of energy in addition in the tea, sodium, iron, elements such as fluorine, the pH balance that can regulate blood of human body, the health of maintenance human body.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of nutritious, flavor coordination, has the coagulated sheep milk tea powder of health care.
It is to make with following weight percentages and proportioning thereof to solve the problems of the technologies described above the technical scheme that adopted:
Goat milk powder 50～70%
Vegetable fat powder 25%
Lamb ferment rennet 0.05～0.15%
Green tea powder or black tea powder 1.0～3.0%
Calcium lactate or calcium gluconae or calcium chloride 0.05～0.15%
Carragheen or xanthans 0.05～0.15%
White granulated sugar adds to 100%
Lamb ferment rennet in the said ratio is that milk-clotting activity is the lamb ferment rennet of 10000SU.
Preferred weight percent of the present invention is:
Goat milk powder 55～65%
Vegetable fat powder 25%
Lamb ferment rennet 0.10～0.15%
Green tea powder or black tea powder 1.5～2.2%
Calcium lactate or calcium gluconae or calcium chloride 0.10～0.15%
Carragheen or xanthans 0.10～0.15%
White granulated sugar adds to 100%
Optimum weight percentage of the present invention is:
Goat milk powder 60%
Vegetable fat powder 25%
Lamb ferment rennet 0.12%
Green tea powder or black tea powder 2.0%
Calcium lactate or calcium gluconae or calcium chloride 0.15%
Carragheen or xanthans 0.10%
White granulated sugar adds to 100%
Its step of preparation process is as follows:
Goat milk powder, white granulated sugar, vegetable fat powder, lamb ferment rennet, calcium lactate or calcium gluconae or calcium chloride, carragheen or xanthans, green tea powder or black tea powder are mixed, stir with mixer and make its even mixing, make coagulated sheep milk tea powder.
The eating method of coagulated sheep milk tea powder of the present invention is as follows:
The coagulated sheep milk tea powder that has prepared is put into container, reconstitute, stir, at room temperature left standstill 5～8 minutes, make coagulated sheep milk tea with 50 ℃ of cold water of 4 times of coagulated sheep milk tea powders.
The present invention is according to nutrition complement, the principle of flavor coordination, goat milk powder and tea powder are organically combined, utilize the curdled milk effect of milk coagulant, make special taste, nutritious coagulated sheep milk tea, increased the designs and varieties of dairy products, improved the added value of goat milk goods, eliminate the smell of mutton in the goat milk, in actual production, have certain application value.Through organoleptic detection, physical and chemical index detection, sanitary index detection, microbiological indicator detection, preservation Characteristics Detection, testing result shows that coagulated sheep milk tea powder of the present invention meets every index request of protein type beverage among the GB7101-1994 " solid beverage sanitary standard " to product of the present invention according to national standard.The present invention has advantages such as nutrition complement, flavor coordination, nutritious, health care, can be used as the protein type beverage.
The specific embodiment
The present invention is described in more detail below in conjunction with embodiment, but the invention is not restricted to these embodiment.
Embodiment 1
With preparation 100kg coagulated sheep milk tea powder is example, and used raw material and auxiliary material and weight proportion thereof are as follows:
Goat milk powder 60kg
Vegetable fat powder 25kg
Lamb ferment rennet 0.12kg
Green tea powder 2kg
Calcium lactate 0.15kg
Carragheen 0.10kg
White granulated sugar 12.63kg
Lamb ferment rennet in the said ratio is that milk-clotting activity is the lamb ferment rennet of 10000SU.
Its step of preparation process is as follows:
Goat milk powder, white granulated sugar, vegetable fat powder, lamb ferment rennet, calcium lactate, carragheen, green tea powder are mixed, stir with mixer and make its even mixing, make coagulated sheep milk tea powder.
The eating method of the coagulated sheep milk tea powder of above-mentioned preparation is as follows:
The coagulated sheep milk tea powder that has prepared is put into container, reconstitute, stir, at room temperature left standstill 5～8 minutes, make coagulated sheep milk tea with 50 ℃ of cold water of 4 times of coagulated sheep milk tea powders.
Embodiment 2
With preparation 100kg coagulated sheep milk tea powder is example, and used raw material and auxiliary material and weight proportion thereof are as follows:
Goat milk powder 50kg
Vegetable fat powder 25kg
Lamb ferment rennet 0.05kg
Green tea powder 1.0kg
Calcium lactate 0.05kg
Carragheen 0.05kg
White granulated sugar 23.85kg
Lamb ferment rennet in the said ratio is that milk-clotting activity is the lamb ferment rennet of 10000SU.
Its step of preparation process is identical with embodiment 1.The eating method of coagulated sheep milk tea powder is identical with embodiment 1.
Embodiment 3
With preparation 100kg coagulated sheep milk tea powder is example, and used raw material and auxiliary material and weight proportion thereof are as follows:
Goat milk powder 70kg
Vegetable fat powder 25kg
Lamb ferment rennet 0.15kg
Green tea powder 3.0kg
Calcium lactate 0.15kg
Carragheen 0.15kg
White granulated sugar 1.55kg
Lamb ferment rennet in the said ratio is that milk-clotting activity is the lamb ferment rennet of 10000SU.
Its step of preparation process is identical with embodiment 1.The eating method of coagulated sheep milk tea powder is identical with embodiment 1.
Embodiment 4
With preparation 100kg coagulated sheep milk tea powder is example, and used raw material and auxiliary material and weight proportion thereof are as follows:
Goat milk powder 70kg
Vegetable fat powder 25kg
Lamb ferment rennet 0.05kg
Green tea powder 1.0kg
Calcium lactate 0.05kg
Carragheen 0.05kg
White granulated sugar 3.85kg
Lamb ferment rennet in the said ratio is that milk-clotting activity is the lamb ferment rennet of 10000SU.
Its step of preparation process is identical with embodiment 1.
Embodiment 5
With preparation 100kg coagulated sheep milk tea powder is example, and used raw material and auxiliary material and weight proportion thereof are as follows:
Goat milk powder 50kg
Vegetable fat powder 25kg
Lamb ferment rennet 0.15kg
Green tea powder 3.0kg
Calcium lactate 0.15kg
Carragheen 0.15kg
White granulated sugar 21.55kg
Lamb ferment rennet in the said ratio is that milk-clotting activity is the lamb ferment rennet of 10000SU.
Its step of preparation process is identical with embodiment 1.The eating method of coagulated sheep milk tea powder is identical with embodiment 1.
Embodiment 6
With preparation 100kg coagulated sheep milk tea powder is example, and used raw material and auxiliary material and weight proportion thereof are as follows:
Green tea powder in above embodiment 1～5 is replaced with black tea powder, and consumption is identical with the green tea powder.Other component and consumption thereof are identical with respective embodiments.Its step of preparation process is identical with embodiment 1.The eating method of coagulated sheep milk tea powder is identical with embodiment 1.
Embodiment 7
With preparation 100kg coagulated sheep milk tea powder is example, and used raw material and auxiliary material and weight proportion thereof are as follows:
Calcium lactate in above embodiment 1～5 is replaced with calcium gluconae, and consumption is identical with calcium lactate.Other component and consumption thereof are identical with respective embodiments.Its step of preparation process is identical with embodiment 1.The eating method of coagulated sheep milk tea powder is identical with embodiment 1.
Embodiment 8
With preparation 100kg coagulated sheep milk tea powder is example, and used raw material and auxiliary material and weight proportion thereof are as follows:
Calcium lactate in above embodiment 1～5 is replaced with calcium chloride, and consumption is identical with calcium lactate.Other component and consumption thereof are identical with respective embodiments.Its step of preparation process is identical with embodiment 1.The eating method of coagulated sheep milk tea powder is identical with embodiment 1.
Embodiment 9
With preparation 100kg coagulated sheep milk tea powder is example, and used raw material and auxiliary material and weight proportion thereof are as follows:
Carragheen in above embodiment 1～5 is replaced with xanthans, and consumption is identical with carragheen.Other component and consumption thereof are identical with respective embodiments.Its step of preparation process is identical with embodiment 1.The eating method of coagulated sheep milk tea powder is identical with embodiment 1.
In order to determine best proportioning of the present invention and optimised process step, the present inventor has carried out great deal of laboratory tests, and various test situation are as follows:
Test raw material: goat milk powder meets the GB5410-1999 requirement of " containing fat milk powder, skimmed milk powder, sweetened whole milk powder and seasoning milk powder "; White granulated sugar, green tea powder, carragheen, calcium lactate and vegetable fat powder are food-grade; Lamb ferment rennet, accord with Q B1805.3-93 food industry protease preparation requirement.
1, single factor experiment
(1) goat milk powder content is to the influence of curdled milk effect
Take by weighing the goat milk powder of 50g, 60g, 70g respectively, put into three beakers.Add vegetable fat powder 25g then in each beaker, adding milk-clotting activity is the lamb ferment rennet 0.12g of 10000SU, replenishes to 100g with white granulated sugar, mixes and makes solid mixture.50 ℃ of cold water with 4 times of solid mixtures join in the solid mixture, stir.At room temperature observe curdled milk time and curdled milk state.
Result of the test sees Table 1.
Table 1 goat milk powder content is to the influence of curdled milk effect
| Goat milk powder content (g) | The curdled milk time (minute) | The curdled milk state |
| 50 | 16 | Smooth flexible, delicate mouthfeel |
| 60 | 10 | Elasticity is better, and sophistication is relatively poor |
| 70 | 8 | Elasticity is relatively poor, and the surface is rough |
Result of the test shows that along with the increase of goat milk powder content, setting time shortens gradually.When goat milk powder content was 50g, the curdled milk state was smooth, fine and smooth, but setting time is longer.When goat milk powder content was 70g, curdled milk elasticity was relatively poor, and the surface is rough.Therefore, Shi Yi goat milk powder content is most important to the curdled milk effect of product.
(2) selection of milk coagulant
Milk coagulant is the principal element that influences goat milk tea coagulation result, selects lamb ferment rennet (milk-clotting activity 10000SU) and papain (milk-clotting activity 6000SU) to test.When testing with lamb ferment rennet, in four beakers, add the 0.12g lamb ferment rennet respectively, in each beaker, add goat milk powder 60g then, add vegetable fat powder 25g, replenish with white granulated sugar and to be 100g, mix and make solid mixture, join with 40 ℃, 45 ℃, 50 ℃, 55 ℃ cold water of 4 times of solid mixtures respectively and reconstitute in the solid mixture, stir, at room temperature observe curdled milk time, curdled milk state and whether bitter taste is arranged.When testing with papain, test method is identical with the test method and the addition of lamb ferment rennet with addition, is respectively 70 ℃, 80 ℃, 90 ℃, 95 ℃ but reconstitute temperature.
Result of the test sees Table 2.
The selection of table 2 milk coagulant
| Milk coagulant | Reconstitute temperature (℃) | The curdled milk time (min) | The curdled milk state | Bitter taste |
| Lamb ferment rennet | 40 | 16 | Smooth, poor flexibility | Do not have |
| Lamb ferment rennet | 45 | 12 | More smooth | Do not have |
| Lamb ferment rennet | 50 | 10 | Smooth exquisiteness | Do not have |
| Lamb ferment rennet | 55 | 12 | More smooth | Do not have |
| Papain | 70 | 30 | Coarse, there is whey to separate out | Bitter |
| Papain | 80 | 19 | More coarse, there is whey to separate out | Bitter |
| Papain | 90 | 14 | More smooth, good springiness | Bitter |
| Papain | 95 | 22 | More coarse, there is whey to separate out | Bitter |
Milk coagulant is a kind of bioactivator, has suitable operative temperature, and milk coagulant shows maximum milk-clotting activity at a certain temperature, and the curdled milk time is shorter.Result of the test shows that lamb ferment rennet curdled milk time in the time of 50 ℃ is shorter, the smooth exquisiteness of curdled milk; Papain curdled milk effect in the time of 90 ℃ is better, but papain can make product bitter taste occur.Therefore papain should not be as this product milk coagulant.
(3) the lamb ferment rennet addition is to the influence of curdled milk effect
Take by weighing 0.05g, 0.08g, 0.12g, 0.15g lamb ferment rennet (milk-clotting activity 10000SU) respectively, put into four beakers.In each beaker, add goat milk powder 60g then, add vegetable fat powder 25g, replenish to 100g, mix and make solid mixture with white granulated sugar.50 ℃ of cold water with 4 times of solid mixtures join in the solid mixture, stir.At room temperature observe curdled milk time and curdled milk state.Result of the test sees Table 3.
Table 3 lamb ferment rennet addition is to the influence of curdled milk effect
| Addition (g) | The curdled milk time (min) | The curdled milk state |
| 0.05 | 18 | Coarse |
| 0.08 | 12 | Coarse |
| 0.12 | 10 | Smooth exquisiteness |
| 0.15 | 9 | Smooth exquisiteness |
Result of the test shows that along with the increase of lamb ferment rennet addition, setting time can shorten gradually.When the lamb ferment rennet addition was 0.05-0.08g, the product setting time was shorter, and the curdled milk state is coarse.When the lamb ferment rennet addition is 0.12-0.15g, even, the smooth exquisiteness of product structural state.
(4) flocculation aid is to the influence of curdled milk effect
It is that flocculation aid is tested that the present invention selects calcium lactate, calcium gluconae and calcium chloride.When testing, take by weighing 0.05g, 0.10g, 0.15g calcium lactate respectively, put into three beakers with calcium lactate.In each beaker, add goat milk powder 60g then, add vegetable fat powder 25g, add lamb ferment rennet (milk-clotting activity 10000SU) 0.12g, replenish to 100g, mix and make solid mixture with white granulated sugar.50 ℃ of cold water with 4 times of solid mixtures join in the solid mixture, stir, and at room temperature observe curdled milk time and curdled milk state.During with calcium gluconae and calcium chloride test, test method is identical with the test method and the addition of calcium lactate with addition.Result of the test sees Table 4.
Table 4 flocculation aid is to the influence of curdled milk effect
| Flocculation aid | Addition (g) | The curdled milk time (min) | The curdled milk state |
| Calcium lactate | 0.05 | 8 | Smooth exquisiteness, elasticity is better |
| Calcium lactate | 0.10 | 7 | Smooth exquisiteness, good springiness |
| Calcium lactate | 0.15 | 6 | Smooth exquisiteness, good springiness |
| Calcium gluconae | 0.05 | 9 | Smooth exquisiteness, elasticity is better |
| Calcium gluconae | 0.10 | 8 | Exquisiteness, good springiness |
| Calcium gluconae | 0.15 | 7 | Exquisiteness, good springiness |
| Calcium chloride | 0.05 | 9 | Structural state is better |
| Calcium chloride | 0.10 | 7 | Structural state is better |
| Calcium chloride | 0.15 | 6 | Smooth exquisiteness |
Adding flocculation aid is for the calcium ion content in the additional goat milk powder, to impel solidifying of product, when solidifying under the effect of sheep breast at enzyme, enough calcium ions be arranged, and calcium ion can increase the hardenability of curdled milk.Result of the test shows, three kinds of flocculation aids all have certain facilitation to the curdled milk of product, and along with the increase of flocculation aid addition, the curdled milk time shortens, product structural state uniform and smooth.
(5) thickener is to the influence of curdled milk effect
It is that thickener is tested that the present invention selects xanthans and carragheen.When testing, take by weighing 0.05g, 0.10g, 0.15g xanthans respectively, put in three beakers of A with xanthans.In each beaker, add goat milk powder 60g then, add vegetable fat powder 25g, add calcium lactate 0.15g, add lamb ferment rennet (milk-clotting activity 10000SU) 0.12g, replenish to 100g, mix and make solid mixture with white granulated sugar.50 ℃ of water with 4 times of solid mixtures join in the solid mixture, stir.At room temperature observe curdled milk time and curdled milk state.When testing with carragheen, test method is identical with the test method and the addition of xanthans with addition.Result of the test sees Table 5.
Table 5 thickener is to the influence of curdled milk effect
| Thickener | Addition (g) | The curdled milk time (min) | The curdled milk state |
| Xanthans | 0.05 | 6 | Smooth exquisiteness |
| Xanthans | 0.10 | 5.5 | Smooth exquisiteness |
| Xanthans | 0.15 | 5 | Smooth exquisiteness |
| Carragheen | 0.05 | 6 | Smooth exquisiteness |
| Carragheen | 0.10 | 5 | Smooth exquisiteness |
| Carragheen | 0.15 | 4 | Smooth flexible |
Adding thickener can increase the viscosity of product, gives product long-term stability by change or the gelatification in moisture decentralized medium to viscosity.Result of the test shows that along with the increase of thickener addition, the curdled milk time shortens gradually, and the curdled milk state is better.
(6) the tea powder is to the influence of curdled milk effect and local flavor
The present invention selects green tea powder and black tea powder to test.When testing, take by weighing 1g, 2g, 3g green tea powder respectively, put into four beakers with the green tea powder.Add goat milk powder 60g then in each beaker, add vegetable fat powder 25g, add calcium lactate 0.15g, add lamb ferment rennet (milk-clotting activity 10000SU) 0.12g, add carragheen 0.1g, white granulated sugar replenishes to 100g, mixes and makes solid mixture.50 ℃ of cold water with 4 times of solid mixtures join in the solid mixture, stir.At room temperature observe curdled milk time and curdled milk state and curd taste.When testing with black tea powder, test method is identical with the test method and the addition of green tea powder with addition.Result of the test sees Table 6.
Table 6 tea powder is to the influence of curdled milk effect
| The tea powder | Addition (g) | The curdled milk time (min) | The curdled milk state | Local flavor |
| Green tea | 1 | 5 | Smooth exquisiteness | The milk flavor is dense |
| Green tea | 2 | 6 | Smooth exquisiteness | It is moderate to distinguish the flavor of |
| Green tea | 3 | 8 | More coarse | Tea flavour is dense |
| Black tea | 1 | 6 | Smooth exquisiteness | The milk flavor is dense |
| Black tea | 2 | 5.5 | Smooth exquisiteness | It is moderate to distinguish the flavor of |
| Black tea | 3 | 6 | More coarse | Tea flavour is dense |
The tea powder is to influence one of goat milk tea local flavor principal element.Compare from the curdled milk time, along with the increase of tea powder addition, product curdled milk time lengthening; Compare from the curdled milk state, along with the increase of tea powder addition, product is variation gradually; Compare from local flavor, along with the increase milk flavor of tea powder addition is gradually light, tea flavour is gradually dense.
(7) reconstitute the influence of multiple to curdled milk effect and local flavor
Get four beakers, in each beaker, add goat milk powder 60g, vegetable fat powder 25g, calcium lactate 0.15g, lamb ferment rennet (milk-clotting activity 10000SU) 0.12g, carragheen 0.1g, green tea powder 2g, white granulated sugar replenishes to 100g, mixes and makes solid mixture.Join in the solid mixture with 4 times of solid mixtures, 50 ℃ of cold water of 5 times, 6 times respectively, stir.At room temperature observe curdled milk time and curdled milk state and product special flavour.Result of the test sees Table 7.
Table 7 reconstitutes the influence of multiple to sheep milk tea powder curdled milk effect and local flavor
| Reconstitute multiple | The curdled milk time (min) | The curdled milk state | Local flavor |
| 4 | 6 | Smooth exquisiteness, flexible | It is moderate to distinguish the flavor of |
| 5 | 8 | Smooth exquisiteness, flexible | It is lighter to distinguish the flavor of |
| 6 | 12 | Rough, poor flexibility | It is lighter to distinguish the flavor of |
Result of the test shows that along with the increase that reconstitutes multiple, setting time obviously prolongs.When reconstituting multiple by 4 multiplications during to 6 times, setting time has prolonged 2 times, shows that reconstituting multiple has very big influence to setting time.Reconstitute multiple when being 4 times, the product setting time is shorter, and curd surface is smooth, and is flexible, and taste is moderate.
2, coagulated sheep milk tea powder optimization of formulation
In front on the basis of single factor experiment, in order to observe multifactor influence to goat milk tea curdled milk effect and local flavor, the inventor selects addition (A), green tea powder addition (B), carragheen addition (C), the extension rate (D) of lamb ferment rennet to carry out the test of 4 factors, 3 horizontal quadratures.Test method is in each test, goat milk powder addition 60g, vegetable fat powder addition 25g, calcium lactate addition 0.15g, adjust lamb ferment rennet (milk-clotting activity 10000SU) addition, green tea powder addition, carragheen addition and reconstitute multiple by table 8 then, replenish with white granulated sugar at last and be 100g, mix and make the coagulated sheep milk tea powder solid mixture, join in the coagulated sheep milk tea powder solid mixture with 50 ℃ of cold water, stir, at room temperature leave standstill curdled milk, curdled milk state, curdled milk time and local flavor are carried out comprehensive grading.Standards of grading are curdled milk state 30 minutes, 30 minutes curdled milk time, product special flavour 40 minutes.
Result of the test sees Table 8.
Table 8 sheep milk tea powder optimization of formulation
| The experiment number | A lamb ferment rennet (g) | B green tea powder (g) | C carragheen (g) | D reconstitutes multiple | Scoring | |
| 1 | 1(0.08) | 1(1.0) | 1(0.05) | 1(4) | 88 | |
| 2 | 1(0.08) | 2(2.0) | 2(0.10) | 2(5) | 86 | |
| 3 | 1(0.08) | 3(3.0) | 3(0.15) | 3(6) | 79 | |
| 4 | 2(0.10) | 1(1.0) | 2(0.10) | 3(6) | 85 | |
| 5 | 2(0.10) | 2(2.0) | 3(0.15) | 1(4) | 89 | |
| 6 | 2(0.10) | 3(3.0) | 1(0.05) | 2(5) | 88 | |
| 7 | 3(0.12) | 1(1.0) | 3(0.15) | 2(5) | 86 | |
| 8 | 3(0.12) | 2(2.0) | 1(0.05) | 3(6) | 87 | |
| 9 | 3(0.12) | 3(3.0) | 2(0.10) | 1(4) | 93 | |
| K1 | 253 | 259 | 263 | 270 | ||
| K2 | 262 | 262 | 264 | 260 | ||
| K3 | 266 | 260 | 254 | 252 | ||
| k 1 | 84.33 | 86.33 | 87.66 | 90.00 | ||
| k 2 | 87.33 | 87.33 | 88.00 | 86.66 | ||
| k 3 | 88.64 | 86.66 | 84.66 | 84.00 | ||
| R | 4.34 | 1.00 | 3.43 | 6.00 | ||
As can be seen from Table 8, lamb ferment rennet addition, green tea powder addition, carragheen addition and reconstitute multiple product quality is had material impact, the differential R that wherein reconstitutes multiple is 6.00 to the maximum, green tea powder addition R minimum.Explanation is in trial stretch, and reconstituting multiple is the principal element that influences the sheep milk tea powder coagulation result, and the influence of green tea powder addition is less.Its best of breed is A
3B
2C
2D
1, promptly lamb ferment rennet addition 0.12%, green tea amount addition 2.0%, carragheen addition 0.1%, to reconstitute multiple be 4 times.
In order to verify beneficial effect of the present invention, the present inventor will adopt the coagulated sheep milk tea powder of the embodiment of the invention 1 weight ratio and preparation method thereof preparation to check, and various check situations are as follows:
Item inspecting: coagulated sheep milk tea powder.
Detecting instrument: butyrometer, butterfat centrifuge, buret, kjeldahl apparatus etc. are the commercial goods.
1, organoleptic detection
Detection method: observe color under natural daylight, reconstitute with 4 times of 50 ℃ of cold water then, stir rapidly, left standstill 10 minutes, observe curdled appearance earlier, smelling is tasted flavour again.
Testing result is as follows:
Color and luster: light red.
Structural state: dry, uniform powder.Be curdled appearance after reconstituting with 50 ℃ of cold water.
Grow smell: the fragrant that tangible milk fragrance and tea are arranged.
2, physical and chemical index detects
Detection method: protein content is pressed protein measuring method detection in the GB5009.5 food, fat content is pressed the assay method of fat in the GB5009.6 food and is measured, the detection method that cane sugar content is pressed sucrose in the GB5009.8 food detects, and the assay method that moisture is pressed moisture in the GB5009.3 food detects.
Testing result sees Table 9.
Table 9 physical and chemical index
| Project | Content | GB7101-1994 |
| Protein (%) | 22.80 | ≥4.0 |
| Fat (%) | 36.50 | No requirement (NR) |
| Sucrose (%) | 32.10 | No requirement (NR) |
| Moisture (%) | 3.50 | ≤4.0 |
3, sanitary index detects
Detection method: lead content is pressed assay method plumbous in the GB5009.12 food and is detected, and the assay method that arsenic content is pressed arsenic in the GB5009.11 food detects, and the assay method that copper content is pressed copper in the GB5009.13 food detects.
Testing result sees Table 10.
Table 10 sanitary index
| Project | Content | GB7101-1994 |
| Plumbous (in Pb), mg/Kg | 0.03 | ≤1.0 |
| Arsenic (in As), mg/Kg | 0.01 | ≤0.5 |
| Copper (in Cu), mg/Kg | 1.20 | ≤5.0 |
4, microbiological indicator detects
Detection method: the assay method that the bacterial detection sum is pressed total plate count in the GB4789.2 food microbiological analysis detects, detect coliform group count and press the assay method detection of coliform in the GB4789.3 food microbiological analysis, detect the assay method detection that pathogenic bacteria are pressed pathogenic bacteria in the GB4789.4-10 food microbiological analysis.
Testing result sees Table 11.
Table 11 microbiological indicator
| Project | Quantity | GB7101-1994 |
| Total plate count, individual/g | 21000 | ≤30000 |
| Coliform, individual/100g | 30 | ≤90 |
| Pathogenic bacteria | The end detects | Must not detect |
5, preservation Characteristics Detection
Detection method: get 10g coagulated sheep milk tea powder of the present invention in beaker, add 4 times of 50 ℃ of warm water, stir rapidly, at room temperature (25 ℃) left standstill 10 minutes, observed its curdled milk time.
Testing result sees Table 12.
Table 12 preservation characteristic
| The preservation time (moon) | Setting time (minute) |
| 3 | 6 |
| 6 | 8 |
6, detect conclusion
Through organoleptic detection, physical and chemical index detection, sanitary index detection, microbiological indicator detection, preservation Characteristics Detection, testing result shows that coagulated sheep milk tea powder of the present invention meets every index request of protein type beverage among the GB7101-1994 " solid beverage sanitary standard " to coagulated sheep milk tea powder of the present invention according to national standard.
Claims (3)
1, a kind of coagulated sheep milk tea powder is characterized in that it is to make with following weight percentages and proportioning thereof:
Goat milk powder 50～70%
Vegetable fat powder 25%
Lamb ferment rennet 0.05～0.15%
Green tea powder or black tea powder 1.0～3.0%
Calcium lactate or calcium gluconae or calcium chloride 0.05～0.15%
Carragheen or xanthans 0.05～0.15%
White granulated sugar adds to 100%
Lamb ferment rennet in the said ratio is that milk-clotting activity is that the lamb wrinkle of 10000SU is emitted enzyme.
2,, it is characterized in that wherein the percentage by weight of each component is according to the described coagulated sheep milk tea powder of claim 1:
Goat milk powder 55～65%
Vegetable fat powder 25%
Lamb ferment rennet 0.10～0.15%
Green tea powder or black tea powder 1.2～2.2%
Calcium lactate or calcium gluconae or calcium chloride 0.10～0.15%
Carragheen or xanthans 0.10～0.15%
White granulated sugar adds to 100%.
3,, it is characterized in that wherein the percentage by weight of each component is according to the described coagulated sheep milk tea powder of claim 1:
Goat milk powder 60%
Vegetable fat powder 25%
Lamb ferment rennet 0.12%
Green tea powder or black tea powder 2.0%
Calcium lactate or calcium gluconae or calcium chloride 0.15%
Carragheen or xanthans 0.10%
White granulated sugar adds to 100%.
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| CNB2006100419241A CN100442987C (en) | 2006-03-14 | 2006-03-14 | Coagulated sheep milk tea powder |
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| CNB2006100419241A CN100442987C (en) | 2006-03-14 | 2006-03-14 | Coagulated sheep milk tea powder |
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| CN100442987C true CN100442987C (en) | 2008-12-17 |
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| CN102919362A (en) * | 2012-10-25 | 2013-02-13 | 新疆中富益健生物科技有限公司 | Low-sodium-salt-type salty milk tea powder and preparation method thereof |
| CN107712065A (en) * | 2016-08-11 | 2018-02-23 | 宏乐集团有限公司 | A kind of person in middle and old age are formulated peptide milk powder and preparation method thereof |
| CN108902848A (en) * | 2018-05-28 | 2018-11-30 | 和平县东森堂农产品开发有限公司 | A kind of potus passion fruit soluble type group and preparation method thereof |
| CN113967434A (en) * | 2021-10-22 | 2022-01-25 | 陕西圣唐乳业有限公司 | Goat milk tea preparation method and preparation device thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1113687A (en) * | 1994-06-01 | 1995-12-27 | 夏睦友 | Liquid tea with milk and its preparation method |
| CN1546659A (en) * | 2003-12-10 | 2004-11-17 | 陕西师范大学 | Lamb ferment rennet ultrasonic extraction method |
-
2006
- 2006-03-14 CN CNB2006100419241A patent/CN100442987C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1113687A (en) * | 1994-06-01 | 1995-12-27 | 夏睦友 | Liquid tea with milk and its preparation method |
| CN1546659A (en) * | 2003-12-10 | 2004-11-17 | 陕西师范大学 | Lamb ferment rennet ultrasonic extraction method |
Non-Patent Citations (2)
| Title |
|---|
| 对不同凝乳酶制作羊奶干酪效果的研究. 杨宝进.郑州轻工业学院学报，第13卷第增2期. 1998 |
| 对不同凝乳酶制作羊奶干酪效果的研究. 杨宝进.郑州轻工业学院学报，第13卷第增2期. 1998 * |
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