CN100506055C - Red date sheep milk powder and preparation method thereof - Google Patents
Red date sheep milk powder and preparation method thereof Download PDFInfo
- Publication number
- CN100506055C CN100506055C CNB2006100432000A CN200610043200A CN100506055C CN 100506055 C CN100506055 C CN 100506055C CN B2006100432000 A CNB2006100432000 A CN B2006100432000A CN 200610043200 A CN200610043200 A CN 200610043200A CN 100506055 C CN100506055 C CN 100506055C
- Authority
- CN
- China
- Prior art keywords
- red date
- milk powder
- parts
- goat milk
- preparation
- 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.)
- Expired - Fee Related
Links
Landscapes
- Dairy Products (AREA)
Abstract
Disclosed is a red date and goat milk powder, wherein each 100 weight portions of the goat's milk comprises red date 20-45 weight parts, cane sugar 2.5 weight parts, sodium tripolyphosphate or sodium pyrophosphate 0.04-0.10 weight part. The The preparing process comprises the steps of lixiviating red date juice, making mixed material, sterilizing, vacuum concentrating and spray-drying.
Description
Technical field
The invention belongs to its special-purpose process technical field of dairy products, be specifically related to red date sheep milk powder and preparation method thereof.
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.The legend that " sheep eats hundred grass, its breast nourishing " arranged among the people in ancient times.As seen, since ancient times, people just think that goat milk is can treating disease and the product of the health that can nourish the body.Modern nutriology studies show that goat milk composition and people's milk are very approaching, are rich in multiple nutritional components such as protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin, help digesting and assimilating of human body.The curdled milk that the protein of goat milk forms under one's belt is fine and smooth soft, and suitable especially allergic constitution and the not good crowd of stomach eat.The goat milk fat globule is less and even, and is big with the digestive juice contact area, can be absorbed by human consumption very soon.Also contain the identical epithelial cell growth factor of suckling in the goat milk with the people, the function that this factor can improve body immunity, repair mucous membranes such as respiratory tract, stomach, effectively prevent and alleviate slight illness such as flu, bronchitis and intestine gastric ulcer, and have the effect of beauty treatment skin.
Red date nutrient is abundant, is rich in organic acids such as vitamin, mineral matter, saponin(e, alkaloid, flavonoids, amino acid and malic acid, tartaric acid.Red date both edible is also pharmaceutically acceptable, has the effect of the taste of helping, change vital essence, happy color, green blood benefit gas.Modern medicine study shows, contains abundant rutin in the red date, can reduce blood cholesterol levels, blood fat and blood-sugar content, angiocardiopathy preventing.
Summary of the invention
A technical problem to be solved by this invention is to provide a kind of nutritious, flavor coordination, has the red date sheep milk powder of health care.
Another technical problem to be solved by this invention is to provide a kind of preparation method of red date sheep milk powder.
It is to be made by following raw material and weight portion proportioning thereof to solve the problems of the technologies described above the technical scheme that adopted:
100 parts in goat milk
20～45 parts of red dates
2.5 parts of sucrose
0.04～0.10 part of sodium phosphate trimer or sodium pyrophosphate.
Preferred weight part proportioning of the present invention is:
100 parts in goat milk
25～40 parts of red dates
2.5 parts of sucrose
0.06～0.08 part of sodium phosphate trimer or sodium pyrophosphate.
Optimum weight part proportioning of the present invention is:
100 parts in goat milk
35 parts of red dates
2.5 parts of sucrose
0.08 part of sodium phosphate trimer.
Sodium phosphate trimer in above-mentioned optimum weight part proportioning can be replaced with sodium pyrophosphate, and consumption is 0.06 weight portion.
Its step of preparation process is as follows:
1, the extra dry red wine jujube is become 0.2～0.5cm with crusher in crushing
3Fritter, the water that adds 2.5 times of red dates in jacketed pan, 50～100 ℃ of following lixiviates 30～60 minutes, filter jujube juice.
2, goat milk is packed in the jacketed pan, adds sucrose, stir, treat that sucrose dissolves fully after, slowly add the jujube juice of step 1 preparation again, stir fast, add sodium phosphate trimer or sodium pyrophosphate again, stir and make compound.
3, with 80～90 ℃ of sterilizations 5 minutes in jacketed pan of the compound of step 2 preparation.
4, compound adopts conventional milk powder producing process to carry out that vacuum concentrates, spray-drying, makes red date sheep milk powder.
5, test packing by the quality control standards (QCS) of milk powder.
In the processing step 1 of the present invention, the best extraction temperature of jujube juice is 100 ℃, lixiviate 50 minutes.In the step 3, best sterilization conditions is 85 ℃, 5 minutes in jacketed pan.
Red date sheep milk powder of the present invention is according to nutrition complement, and the principle of flavor coordination organically combines the nutrition of goat milk and the tonic effect of red date, uses chelating technology and has solved protein precipitation and the relatively poor problem of milk powder dissolubility in the production process.Red date sheep milk powder of the present invention not only has strong goat milk local flavor and red date fragrance, and when people enjoy the goat milk abundant nutrition, also obtains certain dietotherapy tonic effect.Adopt the red date sheep milk powder of the inventive method preparation to detect through organoleptic detection, physical and chemical index detection, sanitary index according to national standard, testing result shows that red date sheep milk powder of the present invention meets the every index request among the GB5412-85 " full-cream sugar-fed milk power ".
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 100kg goat milk is example, and used raw material and weight proportion thereof are as follows:
Goat milk 100kg
Red date 35kg
Sucrose 2.5kg
Sodium phosphate trimer 0.08kg
Its step of preparation process is as follows:
1, the extra dry red wine jujube is become 0.2～0.5cm with crusher in crushing
3Fritter, the water that adds 2.5 times of red dates in jacketed pan, 100 ℃ of following lixiviates 50 minutes, filter jujube juice.
2, goat milk is packed in the jacketed pan, adds sucrose, stir, treat that sucrose dissolves fully after, slowly add the jujube juice of step 1 preparation again, stir fast, add sodium phosphate trimer again, stir and make compound.
3, with compound sterilization conditions in jacketed pan of step 2 preparation be 85 ℃, sterilization 5 minutes.
4, compound adopts conventional milk powder producing process to carry out that vacuum concentrates, spray-drying, makes red date sheep milk powder.
5, test packing by the quality control standards (QCS) of milk powder.
Embodiment 2
With 100kg goat milk is example, and used raw material and weight proportion thereof are as follows:
Goat milk 100kg
Red date 20kg
Sucrose 2.5kg
Sodium phosphate trimer 0.04kg
Its step of preparation process is identical with embodiment 1.
Embodiment 3
With 100kg goat milk is example, and used raw material and weight proportion thereof are as follows:
Goat milk 100kg
Red date 45kg
Sucrose 2.5kg
Sodium phosphate trimer 0.10kg
Its step of preparation process is identical with embodiment 1.
Embodiment 4
With 100kg goat milk is example, and used raw material and weight proportion thereof are as follows:
Goat milk 100kg
Red date 35kg
Sucrose 2.5kg
Sodium pyrophosphate 0.06kg
Its step of preparation process is identical with embodiment 1.
Embodiment 5
With 100kg goat milk is example, and used raw material and weight proportion thereof are as follows:
Goat milk 100kg
Red date 20kg
Sucrose 2.5kg
Sodium pyrophosphate 0.04kg
Its step of preparation process is identical with embodiment 1.
Embodiment 6
With 100kg goat milk is example, and used raw material and weight proportion thereof are as follows:
Goat milk 100kg
Red date 45kg
Sucrose 2.5kg
Sodium pyrophosphate 0.10kg
Its step of preparation process is identical with embodiment 1.
Embodiment 7
In above embodiment 1～6, in processing step 1, the extraction temperature of jujube juice is 50 ℃, and extraction time is 60 minutes, and in the step 3, best sterilization conditions is 80 ℃, 5 minutes in jacketed pan.Other processing step is identical with embodiment 1.
Embodiment 8
In above embodiment 1～6, in processing step 1, the extraction temperature of jujube juice is 100 ℃, and extraction time is 30 minutes, and in the step 3, best sterilization conditions is 90 ℃, 5 minutes in jacketed pan.Other processing step 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:
1, extraction temperature and time are to the influence of jujube juice recovery rate
The extra dry red wine jujube is become 0.2～0.5cm with crusher in crushing
3Fritter.Under different temperatures and time, carry out lixiviate then with red 2.5 times of water.
Result of the test sees Table 1.
Table 1 extraction temperature and time are to the influence (%) of jujube juice recovery rate
As can be seen from Table 1, along with the raising of extraction temperature, the jujube juice recovery rate raises gradually.Under uniform temp, along with extraction time prolongs, the jujube juice recovery rate raises gradually, but when extraction time greater than 50 minutes after, the recovery rate difference is little.For energy savings and shortening production cycle, under 90～100 ℃, 50 minutes effects of lixiviate are better.
2, red date content is to the influence of goat milk powder quality
The extra dry red wine jujube is become 0.2～0.5cm with crusher in crushing
3Fritter, with the water of 2.5 times of red dates, 100 ℃ of following lixiviates after 50 minutes, filter jujube juice.In goat milk, add then and slowly go into jujube juice, stir.By its local flavor of subjective appreciation and structural state.
Result of the test sees Table 2.
Table 2 jujube juice addition is to the influence of goat milk quality
As shown in Table 2, red date content has significant effects to the goat milk quality.Along with the increase of red date content, jujube fragrance is obvious gradually, when red date content is 5.6%, and existing tangible jujube fragrance, but when red date content was 8.0%, slight bitter taste had appearred.From table 2 simultaneously as can be seen, along with the increase of the addition of jujube juice, the stability of goat milk reduces gradually, and when red date content was 5.6%, existing small quantities of particles shape precipitation occurred in the goat milk, when the jujube juice addition continues to increase, obvious flocculent deposit occurs.Therefore, guarantee that product promptly has obvious jujube fragrance, not occur the precipitation of lactoprotein again, just must adopt other method to solve.
3, chelating agent is to the influence of goat milk stability
The extra dry red wine jujube is become 0.2～0.5cm with crusher in crushing
3Fritter, use red date: the ratio of water=1:2.5,100 ℃ of following lixiviates after 50 minutes, filter jujube juice, in goat milk, add the jujube juice accounting for the preparation of goat milk weight 6.4% red date, stir, add different chelating agents again,, observe the stability of goat milk 90 ℃ of following sterilizations 5 minutes.
Result of the test sees Table 3.
Table 3 chelating agent is to the influence of goat milk stability
Annotate: 1. the chelating agent addition refers to account for the percentage composition of goat milk weight.
2. deposited phenomenon appears in "+" expression, "+" more multilist that existing precipitation is shown is serious more."-" expression is uniform and stable.
As can be seen from Table 3, add the stability that chelating agent can improve goat milk significantly.When not adding chelating agent in the goat milk, tangible flocculent deposit, its less stable appear after the goat milk sterilization.Along with the increase of chelating agent addition, goat milk sterilization rear stability obviously improves.When sodium phosphate trimer and sodium pyrophosphate addition greater than 0.04% the time or the sodium dihydrogen phosphate addition greater than 0.06% the time, uniform and stable after the goat milk sterilization, show that sodium phosphate trimer and sodium pyrophosphate are better than sodium dihydrogen phosphate to the stablizing effect of goat milk.The effect of chelating agent mainly is the metal ion in the chelate solution, and the calcium ion content in the goat milk is higher, easily makes Ruzhong protein condenses precipitation, and is more obvious under acid condition and heating condition.Add jujube juice in goat milk after, owing to contain lot of organic acids in the jujube juice, the pH value of goat milk is descended, the stability of lactoprotein reduces.After the calcium ion in Ruzhong was chelated the agent chelating, its stability can be improved greatly.But the chelating agent addition is also unsuitable excessive, otherwise will influence the local flavor of goat milk.
4, sterilization conditions is to the influence of goat milk stability
The extra dry red wine jujube is become 0.2～0.5cm with crusher in crushing
3Fritter, water with red date 2.5,100 ℃ of following lixiviates after 50 minutes, filter jujube juice, in goat milk, add the jujube juice that accounts for the preparation of goat milk weight 6.4% red date then, stir, add the chelating agent that accounts for goat milk weight 0.04% again, under different condition, after the sterilization processing, observe the stability of goat milk.
Result of the test sees Table 4.
Table 4 sterilization conditions is to the influence of goat milk stability
Annotate: deposited phenomenon appears in "+" expression, "+" more multilist that existing precipitation is shown is serious more."-" expression is uniform and stable.
As can be seen from Table 4, under chelating agent addition the same terms, along with the rising of sterilization temperature, the stability of goat milk reduces gradually.After 5 minutes, goat milk is uniform and stable 80～90 ℃ of following sterilizations for sodium phosphate trimer and sodium pyrophosphate, and sodium dihydrogen phosphate is 85 ℃ of following sterilizations after 5 minutes, and a small amount of flocculent deposit appears in goat milk, shows that sodium dihydrogen phosphate should not be as the chelating agent of red date sheep milk powder.
5, red date sheep milk powder parameters Optimization
On the basis of single factor experiment, select the jujube juice addition, chelating agent addition and sterilization conditions three factors are carried out orthogonal test.In goat milk, add 2.5% sucrose, treat sucrose dissolved after, add jujube juice, chelating agent, mix, carry out sterilization processing again after, through concentrate, spray-drying makes red date sheep milk powder.And be that test index is optimized with the product solubility.
Result of the test sees Table 5, table 6.
Table 5 red date sheep milk powder parameters Optimization (interpolation sodium phosphate trimer)
Table 6 red date sheep milk powder process parameter optimizing (interpolation sodium pyrophosphate)
As can be seen from Table 5, when being chelating agent with sodium phosphate trimer, jujube juice addition, sodium phosphate trimer addition and sterilization conditions have tangible influence to the solubility of red date sheep milk powder.Secondly the extreme difference maximum of jujube juice addition is the sodium phosphate trimer addition, and the sterilization conditions influence is less.Its best of breed is A
1B
3C
2B3B3B
3C
2, promptly in goat milk, add the jujube juice that accounts for the preparation of goat milk weight 5.6% red date, add the sodium phosphate trimer that accounts for goat milk weight 0.08%, 85 ℃ of following sterilizations 5 minutes.With this understanding, the solubility of red date sheep milk powder can reach 98.1%, and has tangible jujube fragrance.
As can be seen from Table 6, when being chelating agent with sodium pyrophosphate, jujube juice addition, sodium pyrophosphate addition and sterilization conditions have tangible influence to the solubility of red date sheep milk powder.Secondly the extreme difference maximum of jujube juice addition is the sodium pyrophosphate addition, and the sterilization conditions influence is less.Its best of breed is A
1B
2B2C
2, promptly in goat milk, add the jujube juice that accounts for the preparation of goat milk weight 5.6% red date, add the sodium pyrophosphate that accounts for goat milk weight 0.06%, 85 ℃ of following sterilizations 5 minutes.With this understanding, the solubility of red date sheep milk powder can reach 98.3%, and has tangible jujube fragrance.
In order to verify beneficial effect of the present invention, the inventor adopts the red date sheep milk powder of embodiment of the invention 1 and preparation method thereof preparation to check, and various check situations are as follows:
1, organoleptic examination
Sample is put into clean white square position, under natural daylight, observe color and luster and structural state.Get the 11.2g sample specimens and put into the beaker that fills 100mL40 ℃ of water, the dissolving situation of the back observation sample that stirs.Result of the test sees Table 7.
Table 7 red date sheep milk powder organoleptic indicator
2, physical and chemical index check
Measure physical and chemical index by the method for stipulating in the GB5412-85 full-cream sugar-fed milk power.Measurement result sees Table 8.
Table 8 red date sheep milk powder physical and chemical index assay
3, sanitary index check
By the method check sanitary index of stipulating in the GB5412-85 full-cream sugar-fed milk power.Assay sees Table 9.
Table 9 red date sheep milk powder sanitary index assay
4, detect conclusion
Red date sheep milk powder of the present invention detects through organoleptic detection, physical and chemical index detection, sanitary index according to national standard, and testing result shows that red date sheep milk powder of the present invention meets the every index request among the GB5412-85 " full-cream sugar-fed milk power ".
Claims (5)
1, a kind of red date sheep milk powder is characterized in that it is to be made by following raw material and weight portion proportioning thereof:
100 parts in goat milk
20～45 parts of red dates
2.5 parts of sucrose
0.04～0.10 part of sodium phosphate trimer or sodium pyrophosphate.
2,, it is characterized in that wherein making by following raw material and weight portion proportioning thereof according to the described red date sheep milk powder of claim 1:
100 parts in goat milk
25～40 parts of red dates
2.5 parts of sucrose
0.06～0.08 part of sodium phosphate trimer or sodium pyrophosphate.
3,, it is characterized in that wherein making by following raw material and weight portion proportioning thereof according to the described red date sheep milk powder of claim 1:
100 parts in goat milk
35 parts of red dates
2.5 parts of sucrose
0.08 part of sodium phosphate trimer
Sodium phosphate trimer in the above-mentioned weight portion proportioning can be replaced with sodium pyrophosphate, and consumption is 0.06 part.
4, a kind of preparation method of claim 1 red date sheep milk powder is characterized in that it comprises the steps:
(1) the extra dry red wine jujube is become 0.2～0.5cm with crusher in crushing
3Fritter, the water that adds 2.5 times of red dates in jacketed pan, 50～100 ℃ of following lixiviates 30～60 minutes, filter jujube juice;
(2) goat milk is packed in the jacketed pan, adds sucrose, stir, treat that sucrose dissolves fully after, slowly add the jujube juice of step (1) preparation again, stir fast, add sodium phosphate trimer or sodium pyrophosphate again, stir and make compound;
(3) with 80～90 ℃ of sterilizations 5 minutes in jacketed pan of the compound of step (2) preparation;
(4) compound adopts conventional milk powder producing process to carry out that vacuum concentrates, spray-drying, makes red date sheep milk powder;
(5) test packing by the quality control standards (QCS) of milk powder.
5, according to the preparation method of the described red date sheep milk powder of claim 4, it is characterized in that: in the extracting technology step (1) of jujube juice, wherein the extraction temperature of jujube juice is 100 ℃, lixiviate 50 minutes, in step (3), wherein sterilization conditions is 85 ℃, 5 minutes in jacketed pan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100432000A CN100506055C (en) | 2006-07-27 | 2006-07-27 | Red date sheep milk powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100432000A CN100506055C (en) | 2006-07-27 | 2006-07-27 | Red date sheep milk powder and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1907050A CN1907050A (en) | 2007-02-07 |
| CN100506055C true CN100506055C (en) | 2009-07-01 |
Family
ID=37698417
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100432000A Expired - Fee Related CN100506055C (en) | 2006-07-27 | 2006-07-27 | Red date sheep milk powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100506055C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595921B (en) * | 2008-06-06 | 2012-03-21 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing red jujube particles and production method thereof |
| CN102429030B (en) * | 2011-10-28 | 2013-05-01 | 内蒙古伊利实业集团股份有限公司 | Red date type low-lactose milk powder and preparation method thereof |
| US20150257402A1 (en) * | 2014-03-14 | 2015-09-17 | United Arab Emirates University | Product And Process For The Production Of Date Syrup-Milk Powder Product |
| CN104263571B (en) * | 2014-09-25 | 2016-05-11 | 齐鲁工业大学 | A kind of red date sheep milk beer and preparation technology thereof |
| CN107549318A (en) * | 2017-08-10 | 2018-01-09 | 山东阳春羊奶乳业有限公司 | A kind of donkey-hide gelatin red date sheep milk piece and preparation method thereof |
| CN108935694A (en) * | 2018-06-21 | 2018-12-07 | 黑龙江飞鹤乳业有限公司 | A kind of healthcare goat milk powder and preparation method thereof with antifatigue simultaneous void of enriching blood |
-
2006
- 2006-07-27 CN CNB2006100432000A patent/CN100506055C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1907050A (en) | 2007-02-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103653170B (en) | Stachyose probiotics solid beverage | |
| CN102940154B (en) | Feed for improving productivity of newly born dairy calf | |
| CN102805170B (en) | Black tea fungus beverage as well as preparation technology and application thereof | |
| CN100506055C (en) | Red date sheep milk powder and preparation method thereof | |
| CN102986923A (en) | Medlar-contained bean curd and preparation method thereof | |
| CN105146637A (en) | Functional Ziyu Chinese yam and fruit composite juice and preparation method thereof | |
| CN101796979B (en) | Xylitol soybean milk and preparation method thereof | |
| CN105942297A (en) | Sea cucumber powder and preparation method thereof | |
| CN104543642A (en) | Banana health jam and manufacturing method thereof | |
| CN103169084B (en) | Composition for promoting postpartum recovery and preparation method thereof | |
| CN108935710A (en) | A kind of walnut-kernel and peanut-kernel milk composite beverage and preparation method thereof | |
| CN103976205B (en) | Endocrine fruit jelly of a kind of improvement and preparation method thereof | |
| CN113197251A (en) | Hyaluronic acid milk jelly and preparation method thereof | |
| CN106993731A (en) | A kind of preparing process of kudzuvine-root health-care beverage | |
| CN106754148A (en) | A kind of alcoholic drink mixed with fruit juice, preparation method and its preparing the application of kidney-tonifying health product or medicament | |
| CN103976211B (en) | Jelly of a kind of fat-reducing and preparation method thereof | |
| CN109090391A (en) | One kind having active soya polypeptides beverage of high anti-oxidation and preparation method thereof | |
| CN105011047B (en) | Children's morning refreshment and preparation method thereof | |
| CN107495297B (en) | Processing method of ham sauce | |
| CN102511564A (en) | Red bayberry bean curd and making method thereof | |
| CN105341911A (en) | Processing method for pleurotus eryngii and rhizoma smilacis glabrae fermentation drink | |
| CN105685222A (en) | Mango grain and blueberry yoghurt and preparation method of mango grain and blueberry yoghurt | |
| CN105192823A (en) | Chlorella fermented beverage and preparation technology thereof | |
| CN104304563A (en) | Biological beverage with lotus seeds as raw material and preparation method thereof | |
| CN103976207B (en) | A kind of breast enlargement fruit jelly and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090701 Termination date: 20120727 |