CN101011087A - Gas-filled milk-containing beverage and its production method - Google Patents
Gas-filled milk-containing beverage and its production method Download PDFInfo
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Abstract
The invention discloses a aerated beverage containing milk, wherein each 100g of the beverage comprises the following constituents (by weight portions): milk 10.0-40.0g, sugar 4.0-15.0g, stabilizing agent 0.1-0g, acidness modifier 0.2-0.7g, edible flavoring essence 0.01-0.2g, CO2 0.15-0.5g (20 Deg C), and balancing water to 100L.
Description
Technical field
The present invention relates to a kind of gas-filled milk-containing beverage and production method thereof.
Background technology
At present, the milk-contained drink on the market be with sweet milk or milk powder be raw material (through the fermentation or without the fermentation), the goods through being processed into (GB10789-1996).Its kind can be divided into two kinds of blending type milk-contained drink and fermented type milk-contained drinks.The blending type milk-contained drink is to be raw material with sweet milk or milk powder, adds modulation such as entry, sugar, acid and forms, and wherein protein content is not less than 1.0% the milk beverage that is called, and protein content is not less than 0.7% the lactic acid drink that is called.The fermented type milk-contained drink is to be raw material with sweet milk or milk powder, make emulsion through fermentations such as streptococcus thermophilus or Bulgarian Lactobacillus, add modulation such as entry, sugar again and form active or nonactive product with corresponding local flavor, wherein protein content is not less than 1.0% the lactobacillus milk beverage that is called, and protein content is not less than 0.7% the sour milk beverage that is called.
The dairy products manufacturer that appears as of milk-contained drink enters new field and shows one's talent in numerous competitions and created good opportunity.Because its taste is fragrant and sweet, and milk fragrance is arranged, and is being subjected to the popular while, especially is subjected to children and women's preference.The characteristics of milk-contained drink " nutritious, sour-sweet tasty and refreshing " have just met modern's diet consumption fashion.Popular fruit and batching have good taste, in conjunction with the advantage such as traditional products such as fruit juice, milk, add various packings such as Bai Libao, PET, aseptic paper packing, vial, iron flask simultaneously, have formed the new highlight in the propensity to consume.
Simultaneously, because the high speed development of this series products, milk-contained drink is of a great variety on the market, and the product homogeneity phenomenon is serious, and the difference aspect mouthfeel, local flavor is little, can't satisfy the consumer to mouthfeel, nutrition and healthy requirements at the higher level.
Summary of the invention
The purpose of this invention is to provide a kind of gas-filled milk-containing beverage and production method thereof.
Gas-filled milk-containing beverage provided by the present invention, every 100g contains the component of following weight:
Milk 10.0-40.0g
Sugar 4.0-15.0g
Stabilizing agent 0.1-1.0g
Acidity regulator 0.2-0.7g
Flavoring essence 0.01-0.2g
CO
2Gas 0.15-0.5g
Add water to 100g.
Wherein, for mouthfeel and the nutritional labeling of improving gas-filled milk-containing beverage of the present invention, also can contain the component of one or more following weight:
Juice 0.0-20.0g
Tea leaf powder 0.00-10.0g
Coffee 0.00-10.0g
Compound sugar 0.00-10.0g
Nutrition fortifier 0.0-1.0g
Functional components 0.0-1.0g.
Wherein, described Juice can be selected from one or more the combination in orange juice, grape juice, pineapple juice, cider, peach juice, watermelon juice, passion fruit juice, cherry juice, bananas juice, mango juice, lemon juice, grapefruit juice, strawberry juice, pear juice, kiwi-fruit juice, thorn pear juice, blueberry juice, haw juice, Coconut Juice, rambutan juice, asparagus juice, Fresh Cucumber Juice, carrot juice, radish Juice, Celery Juice, tomato juice, Pumpkin Juice, Chinese flowering quince juice, soybean juice, cabbage juice, bamboo shoot juice, wax gourd juice, the konjaku juice;
Described tea leaf powder can be selected from one or several the combination in black tea powder, green tea powder, olong tea powder, white tea powder, yellow tea powder, the black tea powder;
Described coffee can be selected from the combination of a kind of in coffee bean powder or the coffee bean extract or two kinds;
Described compound sugar is selected from one or more in low poly lactose, galactooligosaccharide, FOS, oligoisomaltose, palatinose, oligomeric dragon gallbladder sugar, soyabean oligosaccharides, raffinose, the stachyose;
Described nutrition fortifier is selected from taurine, lysine, l-cn, γ-linolenic acid, vitamin A, beta carotene, Cobastab
1, Cobastab
2, Cobastab
6, Cobastab
12, one or several the combination in the vitamin C, vitamin D, vitamin E, niacinamide, ferric pyrophosphate, calcium citrate, calcium gluconae, calcium lactate, calcium monohydrogen phosphate, zinc gluconate;
Described functional components is selected from one or several the combination in lactic acid bacteria, Soybean Peptide, lactalbumin, lactoferrin, CLA, collagen, ALA, fructose, soluble dietary fiber, anthocyanidin, OPC, lycopene, lutein, astaxanthin, wheat germ powder, isoflavones, apple polyphenol, GABA, β-(1-6)-D-glucan.
In the present invention, stabilizing agent comprises emulsifying agent and/or thickener, and described emulsifying agent is selected from one or more in mono fatty acid ester, sucrose fatty ester and the polyglycerol ester; Described thickener is selected from one or several in sodium carboxymethylcellulose, propylene glycol alginate, xanthans, microcrystalline cellulose, gellan gum, konjaku powder, pectin and the soybean polyoses body.Acidity regulator is selected from one or several combination of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid; Described sugar is any one or a few combination of white granulated sugar, syrup or sweetener; Described flavoring essence is selected from one or several combination of fruit essence, milk essence, hobby class essence, vanilla, and wherein fruit essence is selected from one or several combination of Citrus essence, flavoring apple essence, grape essence, peach essence, flavoring banana essence, kiwi flavor, pawpaw essence; Selected one or several the combination from butter essence, sour milk essence, butter essence of milk; Hobby class essence is selected from one or several combinations of coffee aroma, cacao essence, black tea essence, green tea essence, oolong tea essence.
In the present invention, milk is defined as: common milk comprises full-cream, degreasing and half degreasing; Or with the formulated recombined milk of other components of milk powder, cream, protein hydrolysate, PURE WHEY or milk.
The production method of gas-filled milk-containing beverage of the present invention comprises the steps:
1) with behind sugar, water, the stabilizing agent mixed dissolution, joins in the material-compound tank that fills milk, fully mix with milk; Then,, join in the material-compound tank under stirring, fully stir the acidity regulator dissolving;
2) under temperature 25-80 ℃, pressure 15-25Mpa, mixed material is carried out homogeneous;
3) add flavoring essence behind the homogeneous, stir; 90-140 ℃ of following sterilization 4 seconds to 15 minutes, be cooled to below 5 ℃ standby then;
4) carbon dioxide that the mixed material after the sterilization and process potassium permanganate oxidation and charcoal absorption are handled fully mixes, mixer adopts high-pressure injection formula air water mixer, blend pressure is 0.1～0.7Mpa, obtains described gas-filled milk-containing beverage through can, capping.
Gas-filled milk-containing beverage of the present invention is compared with existing milk-contained drink, has the following advantages and useful effect: 1) solved the mixed problem of carbonic acid gas in milk-contained drink, and prolonged the shelf-life of beverage; 2) interpolation of carbonic acid gas has obviously improved the mouthfeel and the local flavor of existing milk-contained drink, and the air pressure of carbon dioxide produces irritating mouthfeel of killing to the oral cavity, gives the more pleasant sensation of consumer;
3) this product has been broken through the product structure and the prescription composition of original milk-contained drink, has increased the kind of product; 4) Juice, the interpolation of smearing tea powder, coffee and compound sugar have realized combining of vitamin, mineral matter and functional components and cow's milk protein in fruit, tealeaves, the coffee, the nutrition that makes product more rationally, more balanced.
The specific embodiment
The preparation of embodiment 1 original flavor inflation acidic milk drink
Prescription (in 1000 kilograms):
Milk: 360.0 kilograms, white granulated sugar: 55.0 kilograms, 2.0 kilograms of sodium carboxymethylcelluloses, citric acid: 2.5 kilograms, 1.5 kilograms of lactic acid, 0.5 kilogram in sour milk essence add water to 1000 kilograms.
Carbon dioxide (2.5 kilograms, 20 ℃)
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard GB317-2006.
Pure water, lactic acid, citric acid: meet standard GB 17323-1998, GB2023-2003, GB/T8269-1998.
Preparation process:
1) 4 ℃ cold fresh milk is squeezed in the pill tank;
2) dissolving of stabilizing agent: sodium carboxymethylcellulose and white granulated sugar are mixed, get an amount of pure water and be heated to 65 ℃, in the mixture adding hot water with stabilizing agent, insulation dissolving 15 minutes, be cooled to 30 ℃ through cold drawing, squeeze into material-compound tank, fully mix with milk.
3) dissolving of acidity regulator: get an amount of normal temperature pure water and acidity regulator and fully dissolve, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4) homogeneous: feed liquid is preheated to 35 ℃, pressure 22Mpa, first class pressure adopts 16Mpa, and secondary pressure adopts 6Mpa.
5) surge tank is temporary: will be temporarily stored in the surge tank behind the feed liquid homogeneous;
6) add essence to 5) in, and fully mix with cow's milk.
7) sterilization: 90.0 ℃, 15 minutes.
8) being cooled to the carbon dioxides of handling with 1.5 kilograms of process potassium permanganate oxidations and charcoal absorption after 4.0 ℃ fully mixes, mixer adopts high-pressure injection formula air water mixer, blend pressure is 0.1Mpa, mixing the back deposits in compensator, adopt the can of equal pressure bottle placer then, and capping immediately.Promptly obtain product of the present invention.
The detection index of product:
Protein: 1.06% fat: 1.08% soluble solid: 13.0% pol (in white granulated sugar): 12.0%pH:4.02
The preparation of embodiment 2, inflation sour milk beverage
Prescription (in 1000 kilograms):
Cultured milk: 300.0 kilograms, white granulated sugar: 65.0 kilograms, (70%) 50.0 kilogram of HFCS, 3.0 kilograms of pectin, 1.0 kilograms of propylene glycol alginates, 1.5 kilograms of citric acids, sour milk essence: 0.3 kilogram, 1.5 kilograms of carbonic acid gases (20 ℃) add water to 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard GB317-2006.
Pure water, acid, citric acid: meet standard GB 17323-1998, GB2023-2003, GB/T8269-1998.
Preparation process:
1, preparation yoghurt: use the gloomy YM-381 bacterial classification of the Chinese to ferment, sour milk acidity (titratable acidity) is cooled to rapidly below 10 ℃ after reaching 80 ° of T, and sour milk acidity is controlled in the 80-90 ° of T scope.
2, the dissolving of stabilizing agent: pectin, propylene glycol alginate and white granulated sugar, HFCS, oligomeric maltose are mixed, get an amount of pure water and be heated to 70 ℃, the mixture of stabilizing agent is added in the hot water, insulation dissolving 20 minutes, be cooled to 25 ℃ through cold drawing, squeeze into material-compound tank, fully mix with sour milk.
3, the dissolving of acidity regulator: get an amount of normal temperature pure water and acidity regulator and fully dissolve, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4, homogeneous: feed liquid is preheated to 55 ℃, pressure 19Mpa, first class pressure adopts 16Mpa, and secondary pressure adopts 3Mpa.
5, surge tank is temporary: will be temporarily stored in the surge tank behind the feed liquid homogeneous;
6, essence is added in 5, and fully mix with cow's milk.
7, sterilization: 120.0 ℃, 5 seconds.
8, being cooled to the carbon dioxides of handling with 2.5 kilograms of process potassium permanganate oxidations and charcoal absorption after 3.0 ℃ fully mixes, mixer adopts high-pressure injection formula air water mixer, blend pressure is 0.3Mpa, mixing the back deposits in compensator, adopt the can of equal pressure bottle placer then, filling pressure is 0.4Mpa, and capping immediately.Promptly obtain product of the present invention.
The detection index of product:
Protein: 0.89% fat: 0.9% soluble solid: 16.8% pol (in white granulated sugar): 16.0% pH:3.99
Embodiment 3 contains the preparation of the gas-filled milk-containing beverage of grape juice
Prescription (in 1000 kilograms):
200.0 kilograms in milk, 90.0 kilograms of white granulated sugars, 100.0 kilograms of grape juices, 0.15 kilogram of gellan gum, 0.1 kilogram of konjaku powder, 2.0 kilograms of xanthans, 0.2 kilogram of taurine, 1.9 kilograms of lactic acid, 2.0 kilograms in tartaric acid, 1.0 kilograms of grape essences, 3.0 kilograms of carbon dioxides (20 ℃) add water to 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard GB317-2006.
Grape juice: meet relevant national standard GB/T16771-1997.
Pure water, lactic acid, tartaric acid: meet standard GB 17323-1998, GB2023-2003, GB/T8269-1998.
Preparation process:
1) 4 ℃ cold milk is squeezed in the pill tank;
2) dissolving of stabilizing agent: gellan gum, xanthans and white granulated sugar, HFCS are mixed, get an amount of pure water and be heated to 85 ℃, in the mixture adding hot water with stabilizing agent, insulation dissolving 25 minutes, be cooled to 30 ℃ through cold drawing, squeeze into material-compound tank, fully mix with milk.
3) dissolving of acidity regulator: get an amount of normal temperature pure water and grape juice (20 ℃), taurine fully dissolves acidity regulator, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4) homogeneous: feed liquid is preheated to 70 ℃, pressure 18Mpa, first class pressure adopts 15Mpa, and secondary pressure adopts 3Mpa.
5) surge tank is temporary: will be temporarily stored in the surge tank behind the feed liquid homogeneous;
6) add essence to 5) in, and fully mix with cow's milk.
7) sterilization: 115.0 ℃, 15 seconds.
8) be cooled to the carbon dioxides of handling with 3.0 kilograms of process potassium permanganate oxidations and charcoal absorption after 2.0 ℃ and fully mix abundant mixing, mixer adopts high-pressure injection formula air water mixer, blend pressure is 0.4Mpa, mixing the back deposits in compensator, adopt the can of equal pressure bottle placer then, and capping immediately.Promptly obtain product of the present invention.
The detection index of product:
Protein: 0.59% fat: 0.6% soluble solid: 16.8% pol (in white granulated sugar): 19.0% fruit juice: 10.0% pH:3.85
Embodiment 4 contains the preparation of the auxotype gas-filled milk-containing beverage of orange juice
Prescription (in 1000 kilograms):
Milk: 300.0 kilograms, orange juice: 150.0 kilograms, white granulated sugar: 55.0 kilograms, 50.0 kilograms of HFCSs, (50%) 25.0 kilogram of oligoisomaltose, soy peptide powder 1.0kg, 3.0 kilograms of pectin, 1.0 kilograms of propylene glycol alginates, 2.0 kilograms of lactic acid, 2.5 kilograms of citric acids, 0.4 kilogram of orange essence, 4.0 kilograms of carbon dioxides (20 ℃) add water to 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard GB317-2006.
Orange juice: meet relevant national standard GB/T16771-1997.
Pure water, acid, citric acid: meet standard GB 17323-1998, GB2023-2003, GB/T8269-1998.
Preparation process:
1) 4 ℃ cold milk is squeezed in the pill tank;
2) dissolving of stabilizing agent: pectin, propylene glycol alginate and white granulated sugar, HFCS, 25.0 kilograms of oligoisomaltoses, Soybean Peptide 1.0kg are mixed, get an amount of pure water and be heated to 70 ℃, the mixture of stabilizing agent is added in the hot water, insulation dissolving 20 minutes, be cooled to 25 ℃ through cold drawing, squeeze into material-compound tank, fully mix with milk.
3) dissolving of acidity regulator: get an amount of normal temperature pure water and orange juice (22 ℃) acidity regulator is fully dissolved, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4) homogeneous: feed liquid is preheated to 55 ℃, pressure 19Mpa, first class pressure adopts 16Mpa, and secondary pressure adopts 3Mpa.
5) surge tank is temporary: will be temporarily stored in the surge tank behind the feed liquid homogeneous;
6) add essence to 5) in, and fully mix with cow's milk.
7) sterilization: 90.0 ℃, 60 seconds.
8) be cooled to the carbon dioxides of handling with 4.0 kilograms of process potassium permanganate oxidations and charcoal absorption after 1.0 ℃ and fully mix abundant mixing, mixer adopts high-pressure injection formula air water mixer, blend pressure is 0.6Mpa, mixing the back deposits in compensator, adopt the can of equal pressure bottle placer then, and capping immediately.Promptly obtain product of the present invention.
The detection index of product:
Protein: 0.88% fat: 0.91% soluble solid: 13.0% pol (in white granulated sugar): 12.0% fruit juice: 15.0% oligoisomaltose, 1.24% Soybean Peptide 0.07%pH:3.76
The green tea of embodiment 5 low albumen, the preparation of coffee flavor gas-filled milk-containing beverage
Prescription (in 1000 kilograms):
140.0 kilograms in milk, 60.0 kilograms of white granulated sugars, 0.06 kilogram of acesulfame potassium, sweet 0.004 kilogram of knob, 1.2 kilograms of sodium carboxymethylcelluloses, 0.8 kilogram of sucrose fatty ester, 15 kilograms in green tea powder, 25 kilograms of coffee powders, 1.5 kilograms of citric acids, phosphatase 11 .5 kilogram, 0.2 kilogram in green tea essence, 0.7 kilogram of coffee aroma, 5.0 kilograms of carbon dioxides (20 ℃) add water to 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard GB317-2006.
Watermelon juice: meet relevant national standard GB/T16771-1997.
Pure water, citric acid: meet standard GB 17323-1998, GB/T8269-1998.
Preparation process:
1) 4 ℃ cold milk is squeezed in the pill tank;
2) dissolving of stabilizing agent: sodium carboxymethylcellulose, sucrose fatty ester and white granulated sugar, sweetener are mixed, get an amount of pure water and be heated to 65 ℃, the mixture of stabilizing agent is added in the hot water, insulation dissolving 25 minutes, be cooled to 20 ℃ through cold drawing, squeeze into material-compound tank, fully mix with milk.
3) dissolving of acidity regulator: get an amount of normal temperature pure water and acidity regulator and fully dissolve, spray adds in the material-compound tank.Continue in the process of spray to stir, must not be interrupted, stop.
4) homogeneous: feed liquid is preheated to 60 ℃, pressure 20Mpa, first class pressure adopts 16Mpa, and secondary pressure adopts 4Mpa.
5) surge tank is temporary: will be temporarily stored in the surge tank behind the feed liquid homogeneous;
6) add essence to 5) in, and fully mix with cow's milk.
7) sterilization: 125.0 ℃, 5 seconds.
8) be cooled to the carbon dioxides of handling with 5.0 kilograms of process potassium permanganate oxidations and charcoal absorption after 0.0 ℃ and fully mix abundant mixing, mixer adopts high-pressure injection formula air water mixer, blend pressure is 0.7Mpa, mixing the back deposits in compensator, adopt the can of equal pressure bottle placer then, and capping immediately.Promptly obtain product of the present invention.
The detection index of product:
Protein: 0.41% fat: 0.58% soluble solid: 12.9% pol (in white granulated sugar): 11.6%pH:4.0
The test effect of embodiment 6, product mouthfeel
With embodiment 1-5 product is laboratory sample, carries out taste tests:
Test number: 300 people
The trial test mode: adopt the mode of blank marking to carry out, mark is high more, and effect is good more.
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) color and luster, (10) kill mouthfeel, (20) Juice sense, (20) sugar-acid ratio, (20) nutritive value, (20) totally comment and like | 7.8 9.1 17.5 / 17.6 19.0 235.0 | 8.5 8.5 18.5 / 17.0 17.5 220.0 | 8.2 7.5 18.6 19.0 18.5 18.5 258.0 | 7.5 8.0 18.6 17.8 16.8 17.2 227.0 | 7.6 8.5 17.3 / 18.6 17.8 243.0 |
| Good general | 40.0 15.0 | 53.0 17.0 | 33.0 9.0 | 58.0 15.0 | 36.0 21.0 |
Experiment conclusion: above data show, though gas-filled milk-containing beverage of the present invention be in local flavor, mouthfeel or tangible improvement all arranged on nutritional labeling, be subjected to liking very much of market.
Embodiment 7 product system stable detection
Product with embodiment 1-5 is a laboratory sample, carries out static observation, the protein stability of testing product under normal temperature (23-36 ℃) environmental condition.
The stability test of albumen: take by weighing a certain amount of product, after emitting carbonic acid gas and pouring out the supernatant of product, directly record sedimentary amount (weight in wet base), calculate the ratio that sediment accounts for gross weight by difference assay, thus the precipitation situation of reflection albumen; Observe the precipitation capacity of albumen simultaneously, result such as table 2.
Table 2 protein stability summary sheet
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| 7 days 25 days 45 days 65 days 85 days 115 days 150 days | Product does not have albumen precipitation, and system is stable.Product system is stable, sediment accounts for 0.15% slight sediment, account for gross weight 0.58% a spot of sediment, account for 1.1% of gross weight certain sediment is arranged, accounting for gross weight 1.64% sediment begins to increase, account for gross weight 2.73% sediment and obviously occur, account for gross weight 4.37% | Product does not have albumen precipitation, and system is stable.Product system is stable, sediment accounts for 0.21% slight white depositions, account for gross weight 0.61% a small amount of white depositions, accounting for gross weight 1.3% white depositions begins to increase, accounting for gross weight 1.75% white depositions begins to increase, it is apparent in view to account for gross weight 2.92% white depositions, accounts for gross weight 4.52% | Product does not have albumen precipitation, and system is stable.Product system is stable, sediment accounts for 0.22% slight precipitation, sediment accounts for 0.65% small amount of precipitate, sediment accounts for 1.32% small amount of precipitate, it is more obvious that sediment accounts for gross weight 1.98% sediment, account for 3.16% sediment showed increased of gross weight, account for gross weight 4.66% | Product does not have albumen precipitation, and system is stable.Product system is stable, sediment accounts for 0.17% a small amount of white depositions, account for gross weight 0.60% a small amount of white depositions, account for gross weight 1.26% adularescent sediment, 1.72% white depositions that accounts for gross weight increases, accounting for gross weight 2.87% white depositions obviously increases, and accounts for gross weight 4.46% | Product does not have albumen precipitation, and system is stable.Product system is stable, sediment accounts for 0.16% slight white depositions, account for gross weight 0.58% white small amount of precipitate thing, accounting for gross weight 1.18% small amount of precipitate thing occurs, accounting for gross weight 1.70% sediment occurs obviously, accounting for gross weight 2.81% sediment occurs obviously accounting for gross weight 4.42% |
Conclusion: above data declaration the system excellent in stability of product of the present invention, can make stable the existing in the liquid phase of cow's milk protein, significantly reduced the coagulative precipitation of albumen, make and drink much cleanerly, safer, nutrition more comprehensively.
Claims (10)
1, a kind of gas-filled milk-containing beverage, every 100g contains the component of following weight:
Milk 10.0-40.0g
Sugar 4.0-15.0g
Stabilizing agent 0.1-1.0g
Acidity regulator 0.2-0.7g
Flavoring essence 0.01-0.2g
CO
2Gas 0.15-0.5g
Add water to 100g.
2, gas-filled milk-containing beverage according to claim 1 is characterized in that: described gas-filled milk-containing beverage also contains the component of one or more following weight:
Juice 0.0-20.0g
Tea leaf powder 0.00-10.0g
Coffee 0.00-10.0g
Compound sugar 0.00-10.0g
Nutrition fortifier 0.0-1.0g
Functional components 0.0-1.0g.
3, gas-filled milk-containing beverage according to claim 2 is characterized in that:
Described Juice can be selected from one or more the combination in orange juice, grape juice, pineapple juice, cider, peach juice, watermelon juice, passion fruit juice, cherry juice, bananas juice, mango juice, lemon juice, grapefruit juice, strawberry juice, pear juice, kiwi-fruit juice, thorn pear juice, blueberry juice, haw juice, Coconut Juice, rambutan juice, asparagus juice, Fresh Cucumber Juice, carrot juice, radish Juice, Celery Juice, tomato juice, Pumpkin Juice, Chinese flowering quince juice, soybean juice, cabbage juice, bamboo shoot juice, wax gourd juice, the konjaku juice;
Described tea leaf powder can be selected from one or several the combination in black tea powder, green tea powder, olong tea powder, white tea powder, yellow tea powder, the black tea powder;
Described coffee can be selected from the combination of a kind of in coffee bean powder or the coffee bean extract or two kinds;
Described compound sugar is selected from one or more in low poly lactose, galactooligosaccharide, FOS, oligoisomaltose, palatinose, oligomeric dragon gallbladder sugar, soyabean oligosaccharides, raffinose, the stachyose;
Described nutrition fortifier is selected from taurine, lysine, l-cn, γ-linolenic acid, vitamin A, beta carotene, Cobastab
1, Cobastab
2, Cobastab
6, Cobastab
12, one or several the combination in the vitamin C, vitamin D, vitamin E, niacinamide, ferric pyrophosphate, calcium citrate, calcium gluconae, calcium lactate, calcium monohydrogen phosphate, zinc gluconate;
Described functional components is selected from one or several the combination in lactic acid bacteria, Soybean Peptide, lactalbumin, lactoferrin, CLA, collagen, ALA, fructose, soluble dietary fiber, anthocyanidin, OPC, lycopene, lutein, astaxanthin, wheat germ powder, isoflavones, apple polyphenol, GABA, β-(1-6)-D-glucan.
4, according to claim 1 or 2 or 3 described gas-filled milk-containing beverages, it is characterized in that: described stabilizing agent comprises emulsifying agent and/or thickener; Described emulsifying agent is selected from one or more in mono fatty acid ester, sucrose fatty ester and the polyglycerol ester; Described thickener is selected from one or several in sodium carboxymethylcellulose, propylene glycol alginate, xanthans, microcrystalline cellulose, gellan gum, konjaku powder, pectin and the soybean polyoses body.
5, according to claim 1 or 2 or 3 described gas-filled milk-containing beverages, it is characterized in that: described acidity regulator is selected from one or several combination of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid; Described sugar is any one or a few combination of white granulated sugar, syrup or sweetener; Described flavoring essence is selected from one or several combination of fruit essence, milk essence, hobby class essence, vanilla.
6, the production method of the described gas-filled milk-containing beverage of claim 1 comprises the steps:
1) with behind sugar, water, the stabilizing agent mixed dissolution, joins in the material-compound tank that fills milk, fully mix with milk; Then,, join in the material-compound tank under stirring, fully stir the acidity regulator dissolving;
2) under temperature 25-80 ℃, pressure 15-25Mpa, mixed material is carried out homogeneous;
3) add flavoring essence behind the homogeneous, stir; 90-140 ℃ of following sterilization 4 seconds to 15 minutes, be cooled to below 5 ℃ standby then;
4) carbon dioxide is handled through potassium permanganate oxidation and charcoal absorption earlier, then, mixed material after carbon dioxide and the sterilization is fully mixed, mixer adopts high-pressure injection formula air water mixer, blend pressure is 0.1～0.7Mpa, obtains described gas-filled milk-containing beverage through can, capping.
7, production method according to claim 6 is characterized in that: in the step 1), also add the component of one or more following weight to material-compound tank:
Juice 0.0-20.0g
Tea leaf powder 0.00-10.0g
Coffee 0.00-10.0g
Compound sugar 0.00-10.0g
Nutrition fortifier 0.0-1.0g
Functional components 0.0-1.0g.
8, production method according to claim 7 is characterized in that:
Described Juice can be selected from one or more the combination in orange juice, grape juice, pineapple juice, cider, peach juice, watermelon juice, passion fruit juice, cherry juice, bananas juice, mango juice, lemon juice, grapefruit juice, strawberry juice, pear juice, kiwi-fruit juice, thorn pear juice, blueberry juice, haw juice, Coconut Juice, rambutan juice, asparagus juice, Fresh Cucumber Juice, carrot juice, radish Juice, Celery Juice, tomato juice, Pumpkin Juice, Chinese flowering quince juice, soybean juice, cabbage juice, bamboo shoot juice, wax gourd juice, the konjaku juice;
Described tea leaf powder can be selected from one or several the combination in black tea powder, green tea powder, olong tea powder, white tea powder, yellow tea powder, the black tea powder;
Described coffee can be selected from the combination of a kind of in coffee bean powder or the coffee bean extract or two kinds;
Described compound sugar is selected from one or more in low poly lactose, galactooligosaccharide, FOS, oligoisomaltose, palatinose, oligomeric dragon gallbladder sugar, soyabean oligosaccharides, raffinose, the stachyose;
Described nutrition fortifier is selected from taurine, lysine, l-cn, γ-linolenic acid, vitamin A, beta carotene, Cobastab
1, Cobastab
2, Cobastab
6, Cobastab
12, one or several the combination in the vitamin C, vitamin D, vitamin E, niacinamide, ferric pyrophosphate, calcium citrate, calcium gluconae, calcium lactate, calcium monohydrogen phosphate, zinc gluconate;
Described functional components is selected from one or several the combination in lactic acid bacteria, Soybean Peptide, lactalbumin, lactoferrin, CLA, collagen, ALA, fructose, soluble dietary fiber, anthocyanidin, OPC, lycopene, lutein, astaxanthin, wheat germ powder, isoflavones, apple polyphenol, GABA, β-(1-6)-D-glucan.
9, according to claim 6 or 7 or 8 described production methods, it is characterized in that: described stabilizing agent comprises emulsifying agent and/or thickener; Described emulsifying agent is selected from one or more in mono fatty acid ester, sucrose fatty ester and the polyglycerol ester; Described thickener is selected from one or several in sodium carboxymethylcellulose, propylene glycol alginate, xanthans, microcrystalline cellulose, gellan gum, konjaku powder, pectin and the soybean polyoses body.
10, according to claim 6 or 7 or 8 described production methods, it is characterized in that: described acidity regulator is selected from one or several of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid; Described sugar is any one or a few combination of white granulated sugar, syrup or sweetener; Described flavoring essence is selected from one or several combination of fruit essence, milk essence, hobby class essence, vanilla.
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| CNA2007100639250A CN101011087A (en) | 2007-02-14 | 2007-02-14 | Gas-filled milk-containing beverage and its production method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100639250A CN101011087A (en) | 2007-02-14 | 2007-02-14 | Gas-filled milk-containing beverage and its production method |
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| CN101011087A true CN101011087A (en) | 2007-08-08 |
Family
ID=38698976
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|---|---|---|---|
| CNA2007100639250A Pending CN101011087A (en) | 2007-02-14 | 2007-02-14 | Gas-filled milk-containing beverage and its production method |
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| CN110800810A (en) * | 2019-11-25 | 2020-02-18 | 芊味（上海）生物科技有限公司 | Aerated soybean milk and preparation method thereof |
| CN113287700A (en) * | 2021-05-06 | 2021-08-24 | 宁波益富乐生物科技有限公司 | Lactobacillus beverage and preparation method thereof |
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