CN101011086A - Grain flavouring milk comprising fruit and vegetable granule and production method thereof - Google Patents

Abstract

The invention discloses a cereal flavoring milk containing fruit and vegetable particles and process for preparation, wherein the milk is prepared from the following constituents (by weight portions): milk 75-95, fruit and vegetable particles 1-20, cereal 0.05-10, sugar 0.1-1, stabilizing agent 0.1-1 and edible flavoring essence 0.05-0.2.

Description

A kind of grain flavouring milk and production method thereof that contains fruit-vegetable granules

Technical field

The present invention relates to a kind of grain flavouring milk and production method thereof that contains fruit-vegetable granules.

Background technology

At present, the neutrality on the market (do not carry out acid adding debugging) sterilizing flavouring breast, majority are take sweet milk or dairy products as raw material, add the neutral products that white granulated sugar and the modulation of other raw material form. Protein content is not less than 2.3% in the finished product, and fat content is not less than 2.5% the flavored milk that is called, and main component is fresh milk, white granulated sugar, stabilizing agent, flavoring essence etc. This type of flavored milk is positioned dinner, need to be rich in the somatogenic need that certain protein, fat satisfy human body, has added simultaneously malt flour, malt extract, oatmeal, corn flour, the cereal nutriments such as mixture of the one matter such as black rice flour or several materials. Both make product that delicious mouthfeel is arranged, and also can satisfy consumer's higher nutritional need. The contained nutrient of cereal material mainly is carbohydrate; Next is protein, mainly is comprised of glutelin, albumin, alcohol soluble protein and globulin; Fat content is generally not high in the cereal, and about about 2%.

The packing of the sterilizing flavouring milk product on the market mainly contains Tetra Pak, Lilezhen, Bai Libao, Kang Meibao, PET bottle, iron flask etc., and basic production technology is as follows:

1 batching:

1) with after the abundant dissolving such as thickener, emulsifying agent, white granulated sugar, squeezes in the material-compound tank, with the abundant mixing of milk;

2) take different dissolution mechanisms to dissolve according to different cereal materials character, squeeze in the material-compound tank after the dissolving fully, with the abundant mixing of milk;

2 preheatings:

Preheat temperature is 50-70 ℃;

3 homogeneous:

Pressure is 15-25MPa, and temperature is 50-70 ℃;

4. pasteurize:

Sterilization temperature should be controlled at 75 ℃-95 ℃, and the time is about 15 seconds;

5. temporary:

Add flavor substance;

6. sterilization:

Material carries out sterilization, reaches commercial sterilization;

7. can:

8. packing, check are dispatched from the factory after qualified.

Because cereals flavored milk product can satisfy the nutritional need of certain group of people to a certain extent, and moderate milk interest sense is easy to allow the consumer accept, therefore the exhibition of sterilizing flavouring suppurative mastitis is swift and violent on the market, kind is very various at present, but integral product is improved aspect going deep into little in mouthfeel, local flavor, nutrition, mouthfeel, local flavor are single, can't satisfy requirement that the consumer chews products taste and to the requirement of natural, green and nutrition.

Summary of the invention

The purpose of this invention is to provide a kind of grain flavouring milk and production method thereof that contains fruit-vegetable granules.

The present invention contains the grain flavouring milk of fruit-vegetable granules, contains the component of following weight portion:

Milk 75-95

Fruit-vegetable granules 1-20

Cereal material 0.05-10

Sugar 3-15

Stabilizing agent 0.1-1

Flavoring essence 0.05-0.2.

Wherein, fruit-vegetable granules is selected from really one or more of grain, the operatic circle grain, aloe gel particle, cucumber particle, celery particle, radish kind particle, tomato particle of coconut palm fruit granule, peach particle, pomegranate grain, apple grain, banana grain, banana pulp, orange fruit grain, pineapple sarcocarp grain, grape fruit, pawpaw fruit grain, mango fruit grain, strawberry; It is particle or the pulp class fruit grain of 1-15mm that fruit and vegetable is selected diameter, and perhaps length is 2-20mm, the fibrous fruit grain of width 1-10mm.

Common cereal crops comprise rice, corn, millet, barley, buckwheat and jowar etc., and these bread crops can add in the milk through after the deep processing, keep its original local flavor and nutritive value; Commonly use, cereal material is selected malt flour, malt extract, oatmeal, pearling cone meal, black rice flour, corn flour, oatmeal, buckwheat, glutinous rice flour, one or more in coarse rice powder and the coixlacrymajobi powder.

Sugar is selected from white granulated sugar, fructose, syrup (HFCS), compound sugar and sugar alcohol (lactitol, antierythrite). Among the present invention, stabilizing agent comprises emulsifying agent and thickener, and wherein, the weight ratio of thickener and emulsifying agent is 1: 1-3. Wherein, commonly used, emulsifying agent is selected one or more in glycerin monostearate, diacetyl tartarate list glyceride, the Sodium Caseinate etc.; Thickener is selected from one or more in carragheen, Arabic gum, guar gum, gellan gum, microcrystalline cellulose, pectin, sodium alginate and the gelatin etc. Flavoring essence commonly used is selected from natural essence, natural equivalent essence, artificial compound essence.

In order to improve the taste of grain flavouring milk of the present invention, also contain the sweetener of 0-0.2 weight portion in the grain flavouring milk, described sweetener is selected from Aspartame, Sucralose.

The production method of grain flavouring milk of the present invention comprises the steps:

1) batching

Squeeze into an amount of milk in sugar dissolving kettle, be warming up to 35-55 ℃, slowly join sugar, the stabilizing agent that mixes in the sugar dissolving kettle and stir, the weight ratio of stabilizing agent and sugar was less than 1: 5; Continue to be warming up to the remaining sugar of adding under the 60-80 ℃ of stirring, until feed liquid is squeezed into pill tank after merging fully;

Use the milk dissolving cereal material, guarantee cereal material mass concentration 5-15%, pH squeezes into pill tank at 5.0-8.0 after mixing, and presses the formula ratio constant volume with remaining milk;

2) preheating

By heat-exchangers of the plate type mixed material is preheating to 50-70 ℃;

3) homogeneous

Pressure is 15-25MPa, and temperature is 50-70 ℃;

4) pasteurize

Sterilization temperature is controlled at 75 ℃-95 ℃, and the time is that 10-30 is about second;

5) add flavorant and fruit-vegetable granules

Be in harmonious proportion fruit-vegetable granules with sodium citrate solution first, make fruit-vegetable granules be in harmonious proportion for pH be the solution of 5.0-8.0; Then, flavorant and deployed fruit-vegetable granules are slowly joined in the feed liquid of stirring and fully mix with cow's milk;

6) sterilization

7) sterile filling

Material after the sterilization is carried through aseptic pipeline, and namely obtained described grain flavouring milk in aseptic condition lower seal can.

The present invention contains the grain flavouring milk of fruit-vegetable granules, by the screening to flavored milk each component proportioning, has solved the stability problem of fruit-vegetable granules in flavored milk, makes fruit-vegetable granules stablize good being suspended in the product system; And the interpolation of fruit-vegetable granules has realized the combination of fruit fiber, vegetable fibers and milk protein and cereal nutriment, makes the nutrition of product abundanter, and reasonable mixture ratio. Product structure and prescription that product of the present invention has been broken through original cereal flavouring breast form, and have increased the new varieties of product; The flavored milk that contains fruit-vegetable granules has obviously improved local flavor and the mouthfeel of existing flavored milk product, has brought very strong chewiness to the consumer, has satisfied the ever-increasing nutritional need of consumer and trial demand; And the present invention adds different fruit-vegetable granules, makes the product nutritional need clear, satisfies different consumers' taste demand, and simultaneously to compare mouthfeel full, lubricated with original single cereal flavouring daily product, can improve greatly mouthfeel. The advantages such as the nutritive value of rich choice of products can satisfy certain consumer group's nutritional need, and while product self is tasty, convenient have very strong market demand prospect.

The specific embodiment

The general production method of grain flavouring milk that the present invention contains fruit-vegetable granules is as follows:

1) batching

In sugar dissolving kettle, squeeze into an amount of milk (ratio of milk consumption and stabilizing agent was greater than 50: 1) and be warming up to 45 ℃, slowly join the sugar that mixes, stabilizing agent (mixed proportion of stabilizing agent and sugar was less than 1: 5) in the sugar dissolving kettle and stir, continue to be warming up to 72 ℃ and stir remaining sugared the stirring 10 minutes of adding after 15 minutes, until feed liquid is squeezed into pill tank after merging fully.

Dissolve cereal material with cold milk, note concentration of ordinary dissolution, guarantee the cereal material quality about 10%, pH 〉=5.0 can add natrium citricum in right amount and regulate pH in feed liquid, squeeze into pill tank after mixing; Press the formula ratio constant volume with remaining milk;

2) preheating

By heat-exchangers of the plate type mixed material is preheating to 65 ℃.

3) homogeneous

Homogenization pressure is 25MPa, and the one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 9MPa.

4) pasteurize

Sterilization temperature should be controlled at 75 ℃-95 ℃, and the time is that 10-30 is about second

5) add fruit-vegetable granules and flavorant

Be in harmonious proportion fruit-vegetable granules with sodium citrate solution first, fruit-vegetable granules is in harmonious proportion as pH is the solution of 5.0-8.0, flavorant and fruit-vegetable granules are slowly joined in the feed liquid of stirring and fully mix with cow's milk;

6) sterilization

Sterilising temp is 95-150 ℃, 0.05-40 minute

7) sterile filling

Milk after the sterilization is carried through aseptic pipeline, namely obtains the invention product in aseptic condition lower seal can.

Below illustrate that with specific embodiment the present invention contains the preparation process of the grain flavouring milk of fruit-vegetable granules.

Embodiment 1, coconut palm fruit grain+Fructus Hordei Germinatus flavored milk

Prescription (in 1 ton):

Milk: 880.0 kilograms of white granulated sugars: 0.8 kilogram of gellan gum of 80.0 kilograms of glycerin monostearates: 0.3 kilogram of carragheen: 0.2 kilogram of Arabic gum: 0.3 kilograms of pectin: 0.4 kilogram of coconut palm fruit grain: 27 kilograms of malt flours: 10 kilograms of fruit essences: 0.4 kilogram of oat essence: 0.6 kilogram

Raw material standard:

Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%

White granulated sugar: meet country-level standard.

Raw material standard:

Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%

White granulated sugar: meet country-level standard.

Coconut palm fruit grain:

Flesh-content 〉=60.0%;

Fruit grain length degree: 2--10mm;

Pulp is fresh,

pH：3.6

Preparation process:

1) batching

5 ℃ cold milk is squeezed in the pill tank; In sugar dissolving kettle, squeeze into an amount of milk, be warming up to 50 ℃, slowly join the sugar that mixes, stabilizing agent (mixed proportion of stabilizing agent and sugar was less than 1: 5) in the sugar dissolving kettle and stir, continue to be warming up to 68 ℃ and stir remaining sugared the stirring 10 minutes of adding after 17 minutes, until feed liquid is squeezed into pill tank after merging fully;

Dissolve malt flour with cold milk, note concentration of ordinary dissolution, guarantee dissolved matter 10% concentration, pH 〉=5.0 can add natrium citricum in right amount and regulate pH in feed liquid, squeeze into pill tank after mixing; Press the formula ratio constant volume with remaining milk;

2) preheating

By heat-exchangers of the plate type mixed material is preheating to 65 ℃.

3) homogeneous

Homogenization pressure is 20MPa, and the one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 4MPa.

4) pasteurize

Temperature is 90 ℃, and the time is the 15s sterilization;

5) add fruit-vegetable granules and flavorant

Coconut palm fruit grain needs first to be in harmonious proportion pH with natrium citricum, and coconut palm fruit grain solution is reconciled into pH for greater than 6.0 solution; Then, flavorant and coconut palm fruit grain is slowly joined in the feed liquid of stirring and fully mix with cow's milk;

6) sterilization

Sterilising temp be 100 ℃ 30 minutes;

7) sterile filling

Material after the sterilization is carried through aseptic pipeline, and namely obtains the invention product in aseptic condition lower seal can.

Embodiment 2, yellow peach particle+corn flavored milk

Prescription (in 1 ton):

Milk: 790.0 kilograms of white granulated sugars: 45 kilograms of glycerin monostearates of 65.0 kilograms of HFCSs: 0.9 kilogram of diacetyl tartarate list glyceride: 0.3 kilogram of guar gum: 0.3 kilogram of carragheen: 0.2 kilogram of gelatin: 0.3 kilogram of yellow peach grain: 77.0 kg corn powder: 20 kilograms of yellow peach essence: 0.2 kilogram in 0.8 kg corn essence

Raw material standard:

Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%

White granulated sugar: meet country-level standard.

Yellow peach grain:

Flesh-content 〉=65.0%;

Pulp is fresh;

Pulp length is 3--19mm, width 1--9mm

pH：4.3

Pol: 50BX.

Corn flour: particle order number is not less than 80 orders

Preparation process:

1) batching

4 ℃ cold milk is squeezed in the pill tank; In sugar dissolving kettle, squeeze into an amount of milk and be warming up to 48 ℃, slowly join sugar, the stabilizing agent (mixed proportion of stabilizing agent and white granulated sugar was less than 1: 5) that mixes in the sugar dissolving kettle and stir, continue to be warming up to 74 ℃ and stir remaining sugared the stirring 8 minutes of adding after 15 minutes, until feed liquid is squeezed into pill tank after merging fully;

With an amount of milk (ratio of milk amount and corn flour amount is not less than 10: 1) dissolving corn flour, be warming up to 40 ℃ of addings, stir and slowly be warming up to 85 ℃ after 5 minutes, stir and squeeze into pill tank after 16 minutes; Press the formula ratio constant volume with remaining milk;

2) preheating

By heat-exchangers of the plate type mixed material is preheating to 60 ℃.

3) homogeneous

Homogenization pressure is 22MPa, and the one-level homogenization pressure is 17MPa, and double-stage homogenization pressure is 5MPa.

4) pasteurize

Temperature is 95 ℃, and the time is the 15s sterilization;

5) add fruit grain and flavorant

Yellow peach grain and HFCS are in harmonious proportion pH with natrium citricum first. Yellow peach grain solution, HFCS are reconciled into pH for greater than 5.8 solution; Then, will fully mix with cow's milk in flavorant and deployed yellow peach grain solution, the feed liquid that HFCS solution slowly joins stirring;

6) sterilization:

Sterilising temp be 121 ℃ 20 minutes

7) sterile filling

Milk after the sterilization namely obtains the invention product through aseptic pipeline conveying and in aseptic condition lower seal can.

Embodiment 3, tomato grain+brown rice flavored milk

Prescription (in 1 ton):

Milk: 840.0 kilograms of white granulated sugars: 0.4 kilogram of gelatin of 0.4 kilogram of Sodium Caseinate of 72.0 kilograms of glycerin monostearates: 0.2 kilogram of tomato grain of 0.15 kilogram of Arabic gum of 0.35 kilogram of carragheen: 28 kilograms of tomato flavours of 58 kilograms of coarse rice powders: 0.3 kilogram of parched rice essence: 0.2 kilogram

Raw material standard:

Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%

White granulated sugar: meet country-level standard.

The tomato grain:

Comprise tomato grain and strained tomatoes,

Flesh-content 〉=50.0%;

Pulp is fresh;

The fruit particle size is 2-5mm;

The fruit plastochondria is pH4.2;

The brown rice grain: particle order number is not less than 80 orders

Preparation process:

1) batching

7 ℃ cold milk is squeezed in the pill tank; In sugar dissolving kettle, squeeze into an amount of milk, be warming up to 40 ℃, with the sugar that mixes, stabilizing agent (mixed proportion of stabilizing agent and sugar was less than 1: 5), coarse rice powder slowly joins in the sugar dissolving kettle and stir, continue to be warming up to 75 ℃ and stir remaining sugared the stirring 8 minutes of adding after 18 minutes, until feed liquid is squeezed into pill tank after merging fully; Remaining milk is used for constant volume.

2) preheating

By heat-exchangers of the plate type mixed material is preheating to 62 ℃.

3) homogeneous

Homogenization pressure is 25MPa, and the one-level homogenization pressure is 18MPa, and double-stage homogenization pressure is 7MPa.

4) pasteurize

89 ℃ of lower pasteurize 15s;

5) add flavorant and fruit-vegetable granules

Be in harmonious proportion pH with natrium citricum first tomato grain solution is reconciled into pH for greater than 6.0 solution, then, flavorant and tomato grain are slowly joined in the feed liquid of stirring and fully mix with cow's milk;

6) sterilization

Sterilising temp be 102 ℃ 40 minutes

7) sterile filling

Milk after the sterilization namely obtains the invention product through aseptic pipeline conveying and in aseptic condition lower seal can.

Embodiment 4, strawberry grain+pawpaw grain+oat+black rice flavored milk

Prescription (in 1 ton):

Milk: 880.0 kilograms of white granulated sugars: 40.0 kilograms of Sucraloses: 0.03 kilogram of sodium alginate: 0.3 kilogram of glycerin monostearate: 1.0 kilograms of diacetyl tartarate list glyceride: 0.3 kilogram of guar gum: 0.25 kilogram of microcrystalline cellulose: 0.3 kilogram of carragheen: 0.15 kilogram of strawberry grain: 40 kilograms of pawpaw grains: 15 kilograms of oatmeals: 5 kilograms of mixed fruit essence of 17 kilograms of black rice flours: 0.2 kilogram of pawpaw essence: 0.2 kilogram of oat essence: 0.3 kilogram

Raw material standard:

Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%

White granulated sugar: meet country-level standard.

The strawberry grain:

Flesh-content 〉=55.0%;

Fruit grain length degree: 5--15mm;

Pulp is fresh, and the normal fragrance of strawberry is arranged;

pH：3.7

Pol: 20BX.

The pawpaw grain:

Flesh-content 〉=65.0%;

Fruit grain length degree: 5--12mm;

Pulp is fresh, and the normal fragrance of pawpaw is arranged;

pH：4.5

Pol: 18BX.

Oatmeal: particle order number is not less than 100 orders, protein content: 〉=3.0%

Black rice flour: particle order number is not less than 100 orders;

Preparation process:

1) batching

7 ℃ cold milk is squeezed in the pill tank; In sugar dissolving kettle, squeeze into an amount of milk, be warming up to 50 ℃, with the sugar that mixes, stabilizing agent (mixed proportion of stabilizing agent and sugar was less than 1: 5), oatmeal, black rice flour slowly joins in the sugar dissolving kettle and stir, continue to be warming up to 75 ℃ and stir remaining sugared the stirring 6 minutes of adding after 20 minutes, until feed liquid is squeezed into pill tank after merging fully; Remaining milk is used for constant volume.

2) preheating

By heat-exchangers of the plate type mixed material is preheating to 60 ℃.

3) homogeneous

Homogenization pressure is 21MPa, and the one-level homogenization pressure is 15MPa, and double-stage homogenization pressure is 6MPa.

4) pasteurize

86 ℃ of lower pasteurize 18s

5) add flavorant and fruit-vegetable granules

Strawberry grain, pawpaw grain need first to be in harmonious proportion pH with natrium citricum: adding an amount of citrate, strawberry grain, pawpaw grain solution are reconciled into pH is solution greater than 5.0; Then, flavorant and strawberry grain, pawpaw grain are slowly joined in the feed liquid, stirring makes feed liquid fully mix with cow's milk,

6) sterilization

Sterilising temp is 121 ℃ of 15S

7) sterile filling

Milk after the sterilization namely obtains the invention product through aseptic pipeline conveying and in aseptic condition lower seal can.

Embodiment 5, coconut palm fruit fruit grain+preserved radish cube+buckwheat+oatmeal flavored milk

Prescription (in 1 ton):

Milk: 800.0 kilograms of white granulated sugars: 0.8 kilogram of diacetyl tartarate list of 0.04 kilogram of glycerin monostearate of 30 kilograms of Aspartames of 40.0 kilograms of HFCSs glyceride: 0.3 kilogram of modified soy bean lipoid: 0.3 kilogram of gelatin of 0.3 kilogram of gellan gum: 91 kilograms of preserved radish cubes of 0.3 kilogram of coconut palm fruit fruit grain: 23 kilograms of buckwheats: 5 kilograms of mixed fruit essence of 8 kilograms of oatmeals: 0.5 kilogram of oat essence: 0.3 kilogram of coconut palm fruital is smart: 0.2 kilogram

Raw material standard:

Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%

White granulated sugar: meet country-level standard.

Particle requirement is fresh

Coconut palm fruit grain:

Flesh-content 〉=65.0%;

Fruit grain length degree: 2--10mm;

Pulp is fresh,

pH：3.6

Preserved radish cube:

Flesh-content 〉=65.0%;

Fruit particle size size is: 2-4 * 1--5 * 2-5mm

Pulp is fresh,

Buckwheat: particle order number is not less than 80 orders

Preparation process:

1) batching

4 ℃ cold milk is squeezed in the pill tank; In sugar dissolving kettle, squeeze into an amount of milk and be warming up to 51 ℃, with the sugar that mixes, stabilizing agent (mixed proportion of stabilizing agent and sugar was less than 1: 5), buckwheat, the oatmeal powder slowly joins in the sugar dissolving kettle and stir, continue to be warming up to 75 ℃ and stir remaining sugared the stirring 8 minutes of adding after 18 minutes, until feed liquid is squeezed into pill tank after merging fully;

Join in material-compound tank by the amount of demarcating Aspartame and stir, use the remaining milk constant volume;

2) preheating: mixed material is preheating to 50 ℃ by heat-exchangers of the plate type.

3) homogeneous: homogenization pressure is 20MPa, and the one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 4MPa.

4) pasteurize

80 ℃ of lower pasteurize 20s

5) add fruit-vegetable granules and flavorant

Coconut palm fruit grain, preserved radish cube, HFCS need first to be in harmonious proportion pH with natrium citricum, adds an amount of citrate with coconut palm really grain, preserved radish cube, HFCS solution to reconcile into pH be solution greater than 5.5; Flavorant and deployed coconut palm fruit grain, preserved radish cube, HFCS solution are slowly joined in the feed liquid, and stirring makes feed liquid fully mix with cow's milk,

6) sterilization: sterilising temp be 120 ℃ 10 minutes

7) sterile filling:

Milk after the sterilization namely obtains the invention product through aseptic pipeline conveying and in aseptic condition lower seal can.

The test effect of embodiment 6, products taste

Take embodiment 1-5 product as laboratory sample, carry out taste tests:

Test number: 280 people

The trial test mode: adopt the mode of blank marking to carry out, mark is higher, and effect is better. Carry out statistical analysis, result such as table 1 to tasting the result.

Table 1 product of the present invention is tasted the result data table

Index and mark		Embodiment 1	Embodiment 2	Embodiment 3	Embodiment 4	Embodiment 5
							Local flavor (10)		8.2	8.7	9.1	9.1	9.3
Color and luster (10)		8.5	8.0	8.8	9.0	8.9
							Mouthfeel (20)		18.0	18.3	18.4	19.0	19.1
Chewiness (30)		28.3	28.3	28.5	28.8	29.3
							Nutriture value (30)		28.8	28.3	29.3	29.0	29.1
General comment (number)	Like	223	209	214	218	235
							Well	28	21	31	30	35
	Generally	29	50	35	32	10

Experiment conclusion: above data show, though the cereal flavouring breast that contains fruit-vegetable granules of the present invention be in local flavor, mouthfeel or obvious improvement arranged on nutritional labeling, be subjected to liking very much of market.

The test effect of embodiment 7, products taste

Take embodiment 1-5 products obtained therefrom as laboratory sample, carry out the taste tests of product; And with commercially available flavored milk product in contrast:

Test number: 350 people;

Test mode: adopt the mode of tasting that several indexs such as local flavor, mouthfeel, milk degree, plumpness, sugariness, chewability and nutritive value approval of product are estimated, adopt the mode of blank marking to carry out, the full marks of its flavor and plumpness are 10 minutes, the full marks of other indexs are 20 minutes, mark is higher, and effect is better. Carry out statistical analysis to tasting the result, such as table 2:

Table 2 product taste index test tables of data

Index and mark		Commercially available flavored milk product	Embodiment 1	Embodiment 2	Embodiment 3	Embodiment 4	Embodiment 5
								Local flavor (10)		7.2	8.8	8.9	9.1	8.9	9.2
Mouthfeel (20)		17	18.5	19.0	19.1	19.2	19.4
								Milk degree (10)		9.0	9.2	9.4	9.2	8.9	8.9
Plumpness (10)		8.2	8.6	8.9	9.3	9.0	9.2
								Sugariness (10)		8.9	9.0	9.1	9.3	9.4	9.3
Chewability (20)		17	18.0	18.3	18.8	19.0	19.2
								Nutritive value (20)		17	18.3	19.0	19.1	19.2	19.4
The general comment number	Like	249	293	286	295	289	298
								Well	29	38	40	39	36	41
	Generally	72	19	24	16	25	11

Above data show, no matter the grain flavouring milk of interpolation fruit-vegetable granules of the present invention is that obvious improvement is arranged on local flavor, nutritional labeling than common cereal flavouring breast, and can bring very large satisfying to the consumer on mouthfeel is chewed, and the fancy grade in market is higher than common flavored milk far away.

Embodiment 8, product system steady testing

Take the product of embodiment 1-5 as laboratory sample, under normal temperature and insulation (18-36 ℃) environmental condition, carry out static observation, the precipitation capacity of the protein of testing product; And with commercially available common grain flavouring milk in contrast.

The stability test of albumen: take by weighing a certain amount of embodiment product, after pouring out the various particles of the supernatant of product and interpolation, directly record sedimentary amount (weight in wet base) by difference assay, calculate the ratio that sediment accounts for gross weight, thereby the precipitation situation of reflection albumen, result such as table 3.

Table 3 product protein stability table

	Common cereal flavouring breast	Embodiment 1	Embodiment 2	Embodiment 3	Embodiment 4	Embodiment 5
							10 days	Product is without albumen precipitation, stable system	Product is without albumen precipitation, stable system.	Product is without albumen precipitation, stable system.	Product is without albumen precipitation, stable system.	Product is without albumen precipitation, stable system.	Product is without albumen precipitation, stable system.
30 days	Product system is stable, and sediment accounts for gross weight 0.2%	Product system is stable, and sediment accounts for gross weight 0.18%	Product system is stable, and sediment accounts for gross weight 0.18%	Product system is stable, and sediment accounts for gross weight 0.19%	Product system is stable, and sediment accounts for gross weight 0.19%	Product system is stable, and sediment accounts for 0.20% of gross weight
							55 days	Slight sediment accounts for 0.49% of gross weight	Slight sediment accounts for 0.46% of gross weight	Slight sediment accounts for 0.47% of gross weight	Slight precipitation, sediment accounts for 0.48%	Slight sediment accounts for 0.48% of gross weight	Slight sediment accounts for 0.49% of gross weight
75 days	A small amount of sediment accounts for 0.76% of gross weight	A small amount of sediment accounts for 0.72% of gross weight	A small amount of sediment accounts for 0.74% of gross weight	A small amount of sediment accounts for 0.72% of gross weight	A small amount of sediment accounts for 0.73% of gross weight	A small amount of sediment accounts for 0.74% of gross weight
							95 days	Certain sediment is arranged, account for gross weight 1.40%	Certain sediment is arranged, account for gross weight 1.34%	Certain sediment is arranged, account for 1.36% of gross weight	Certain sediment is arranged, account for gross weight 1.35%	Certain sediment is arranged, account for gross weight 1.37%	Certain sediment is arranged, account for gross weight 1.38%
125 days	Sediment begins to increase, and accounts for gross weight 2.10%	Sediment begins to increase, and accounts for gross weight 2.05%	Sediment begins to increase, and accounts for 2.03% of gross weight	Sediment is more obvious, accounts for 2.08% of gross weight	Sediment increases, and accounts for 2.06% of gross weight	Sediment increases, and accounts for 2.08% of gross weight
							160 days	Sediment obviously occurs, and accounts for gross weight 3.24%	Sediment obviously occurs, and accounts for gross weight 3.19%	Sediment is apparent in view, accounts for 3.16% of gross weight	The sediment showed increased accounts for gross weight 3.18%	Sediment obviously increases, and accounts for gross weight 3.20%	Sediment occurs obviously accounting for 3.21% of gross weight

The result shows, the overall stability of product of the present invention is good, can make cow's milk protein, fruit-vegetable granules, stable being present in the liquid phase of cereal material, reduced the coagulative precipitation of albumen, stability even be better than not adding the similar market product of particle has satisfied the demand of market nutrition, health, safety.

The stability of distribution of particles in embodiment 9, the product

Take the product of embodiment 1-5 as laboratory sample, under normal temperature (18-36 ℃) environmental condition, carry out static observation, the distribution of testing product particle.

The check of distribution of particles: the upper, middle and lower three equal parts of the whole product of contracting for fixed output quotas are poured in the clean container successively, then measured respectively the granule content of different equal portions, thus the distribution of checking pulp, the result is as shown in table 4.

Following method is adopted in the detection of granule content:

Checkout equipment

1.00mm granularity sieve; The electronic balance of 0---10 kilogram

Step:

1) with the granularity sieve of 1.00mm, weigh up the weight of sieve, meter is A.

2) the granularity sieve with 1.00mm is placed on zero clearing on the electronic balance.

3) after sample to be measured shook up, 100--200.0 restrained in the granularity sieve, and accurately the weighing sample is heavy, and meter is B.

4) the granularity sieve is tilted to remove cow's milk, about 3 minutes (inclined degree does not go out particle to remove cow's milk and is as the criterion); Accurately weighing, meter is C.

Cubage:

Clean particle (or pulp) content (%)=(C-A)/B*100

Table 4 different product granule content table

		Embodiment 1	Embodiment 2	Embodiment 3	Embodiment 4	Embodiment 5
							10 days	The upper strata	0.53％	1.53％	0.96％	1.10％	1.90％
The middle level	0.53％	1.53％	0.96％	1.10％	1.90％
						Lower floor		0.54％	1.53％	0.97％	1.09％	1.91％
30 days	The upper strata	0.53％	1.53％	0.96％	1.10％								1.90％
						The middle level	0.52％	1.54％	0.97％	1.11％	1.91％
	Lower floor	0.54％	1.54％	0.97％	1.11％							1.91％
						55 days	The upper strata	0.51％	1.51％	0.95％	1.09％		1.86％
The middle level	0.52％	1.52％	0.97％	1.13％	1.89％
							Lower floor	0.55％	1.55％	0.99％	1.17％	1.93％
75 days	The upper strata	0.48％	1.52％	0.94％	1.13％								1.85％
						The middle level	0.50％	1.53％	0.97％	1.14％	1.89％
	Lower floor	0.57％	1.57％	1.00％	1.18％							1.94％
						95 days	The upper strata	0.48％	1.52％	0.93％	1.13％		1.85％
The middle level	0.48％	1.50％	0.93％	1.10％	1.88％
							Lower floor	0.53％	1.59％	1.01％	1.20％	1.96％
125 days	The upper strata	0.46％	1.51％	0.93％	1.10％								1.86％
						The middle level	0.48％	1.49％	0.91％	1.08％	1.86％
	Lower floor	0.55％	1.61％	1.05％	1.23％							2.00％
						160 days	The upper strata	0.44％	1.50％	0.88％	1.08％		1.89％
The middle level	0.46％	1.48％	0.90％	1.20％	1.85％
							Lower floor	0.59％	1.63％	1.10％	1.28％	2.03％

The result shows that the present invention adds the product of fruit-vegetable granules, and stability is good, occurs without the bleed phenomenon, and state even be better than similar flavored milk can provide a kind of safety for the consumer, high-quality, the product of healthy, nutrition.

Claims (10)

1, a kind of grain flavouring milk that contains fruit-vegetable granules, it comprises the component of following weight portion:

Milk 75-95

Fruit-vegetable granules 1-20

Cereal material 0.05-10

Sugar 3-15

Stabilizing agent 0.1-1

Flavoring essence 0.05-0.2.

2, grain flavouring milk according to claim 1 is characterized in that: described fruit-vegetable granules is selected from one or more in coconut palm fruit granule, peach particle, pomegranate grain, apple grain, banana grain, banana pulp, orange fruit grain, pineapple sarcocarp grain, grape fruit, pawpaw fruit grain, mango fruit grain, strawberry fruit grain, the operatic circle grain, aloe gel particle, cucumber particle, celery particle, radish kind particle and the tomato particle; Described fruit and vegetable is that particle, the length of diameter 1-15mm is 2-20mm, fibrous fruit grain or the pulp of width 1-10mm.

3, grain flavouring milk according to claim 1 is characterized in that: described cereal material is selected malt flour, malt extract, oatmeal, pearling cone meal, black rice flour, corn flour, oatmeal, buckwheat, glutinous rice flour, one or more in coarse rice powder and the coixlacrymajobi powder.

4, grain flavouring milk according to claim 1 is characterized in that: described sugar is selected from one or more in white granulated sugar, fructose, syrup, the oligomeric Saccharide and saccharide alcohols.

5, grain flavouring milk according to claim 4 is characterized in that: described syrup is HFCS; Described sugar alcohol is lactitol and/or antierythrite.

6, grain flavouring milk according to claim 1 is characterized in that: described stabilizing agent comprises emulsifying agent and thickener, and wherein, the weight ratio of thickener and emulsifying agent is 1: 1-3.

7, grain flavouring milk according to claim 6 is characterized in that: emulsifying agent is selected one or more in glycerin monostearate, diacetyl tartarate list glyceride, the Sodium Caseinate etc.; Thickener is selected from one or more in carragheen, Arabic gum, guar gum, gellan gum, microcrystalline cellulose, pectin, sodium alginate and the gelatin etc.

8, grain flavouring milk according to claim 1 is characterized in that: described flavoring essence is selected from natural essence, natural equivalent essence or artificial compound essence.

9, grain flavouring milk according to claim 1 is characterized in that: also contain the sweetener of 0-0.2 weight portion in the described grain flavouring milk, described sweetener is selected from this Ba Tian or Sucralose.

10, the production method of the described grain flavouring milk of claim 1 comprises the steps:

1) batching

Squeeze into an amount of milk in sugar dissolving kettle, be warming up to 35-55 ℃, slowly join sugar, the stabilizing agent that mixes in the sugar dissolving kettle and stir, the weight ratio of stabilizing agent and sugar was less than 1: 5; Continue to be warming up to the remaining sugar of adding under the 60-80 ℃ of stirring, until feed liquid is squeezed into pill tank after merging fully;

Use the milk dissolving cereal material, guarantee cereal material mass concentration 5-15%, pH squeezes into pill tank at 5.0-8.0 after mixing, and presses the formula ratio constant volume with remaining milk;

2) preheating

By heat-exchangers of the plate type mixed material is preheating to 50-70 ℃;

3) homogeneous

Pressure is 15-25MPa, and temperature is 50--70 ℃;

4) pasteurize

Sterilization temperature is controlled at 75 ℃-95 ℃, and the time is that 10-30 is about second;

5) add flavorant and fruit-vegetable granules

Be in harmonious proportion fruit-vegetable granules with sodium citrate solution first, make fruit-vegetable granules be in harmonious proportion for pH be the solution of 5.0-8.0; Then, flavorant and deployed fruit-vegetable granules are slowly joined in the feed liquid of stirring and fully mix with cow's milk;

6) sterilization

7) sterile filling

Material after the sterilization is carried through aseptic pipeline, and namely obtained described grain flavouring milk in aseptic condition lower seal can.