CN101715831B - Liquid dairy product containing corn steep liquor and making method thereof - Google Patents
Liquid dairy product containing corn steep liquor and making method thereof Download PDFInfo
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- CN101715831B CN101715831B CN2009102527263A CN200910252726A CN101715831B CN 101715831 B CN101715831 B CN 101715831B CN 2009102527263 A CN2009102527263 A CN 2009102527263A CN 200910252726 A CN200910252726 A CN 200910252726A CN 101715831 B CN101715831 B CN 101715831B
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Abstract
The invention provides a liquid dairy product containing corn steep liquor and a making method thereof. The liquid dairy product containing the corn steep liquor comprises the components of 10-85% of raw milk, 3-30% of corn kernel, 0.05-1% of stabilizer and 0-86.95% of drinking water. The method for making the liquid dairy product containing the corn steep liquor comprises the following steps of: immersing the corn kernel into hot water and/or precooking in the milk to pre-sterilize and rehydrate the corn seed; then mixing the precooked corn seed with water and/or milk to carry out pulping; separating the pulped corn steep liquor into corn steep liquor juice and a corn peel, cutting the corn peel into chips; then mixing the corn steep liquor juice and the corn peel with other homogenized mixed liquor, sterilizing and canning to obtain the liquid dairy product containing the corn steep liquor. Through reasonable prescription and appropriate technique, the invention enables the product to have favorable mouth feel and rich nutrition and can realize the favorable stability of the product in shelf life.
Description
Technical field
The present invention relates to a kind of prescription and production method of preparation type liquid dairy product, specifically be meant a kind of liquid diary product that contains corn steep liquor particularly flavored milk and milk beverage and preparation method thereof.
Background technology
Liquid diary product like milk beverage, seasoning breast, fortification breast etc., owing to contain the more comprehensive abundant nutrition of breast (mainly being cow's milk), and numerous in variety, has become the important component part of people's diet.
Corn belongs to the grass family Zea, and the formal name used at school maize is commonly called as ear of maize, maize, maize etc., and main edible part is a corn kernel, is one of most important cereal crops all over the world.Corn is important traditional food, contains abundant carbohydrate.The corn heat content is higher than flour, rice and Chinese sorghum, and protein content is higher than rice, and fat content is higher than flour, rice and millet; Contain more crude fibre in the corn, higher 4～10 times than polished rice, smart face; Vitamin content in the corn is rice, wheat 5～10 times; Also contain nutriments such as carrotene, riboflavin in the corn.Because in storage process, the nutrition content of corn can descend fast, various nutritional labelings such as the moisture of bright corn, active matter, vitamin are high more a lot of than aging corn.In addition; The nutritive value of special corn will be higher than conventional corn usually, such as, the protein of corn, vegetable oil and vitamin content are just high 1～2 times than conventional corn; The content of selenium is then high 8～10 times, and major part is higher than conventional corn in the amino acid that it contained.
Dairy products and corn mixed edible can be through the complementation and the meals collocation of food, and the deficiency of dietary fiber and carbohydrate in the particularly additional simple dairy products is convenient to improve dairy products and corn by the value of human body comprehensive utilization.
In the prior art relevant for corn flour being added in the dairy products to make the report of corn milk beverage or corn milk.Wherein, mainly be that the corn flour raw material is dissolved, add in the liquid milk then and mix; Through homogeneous, sterilization, process corn milk beverage or corn milk again, make because corn flour is aging corn pulverizing; Its various nutrition are compared much lower with fresh corn; The difference in nutrition, milk beverage that the interpolation corn flour is processed or corn milk local flavor are general, and especially mouthfeel is relatively poor.
Also add in the dairy products to make the report of corn milk beverage or corn milk in the prior art relevant for the juice that the corn making beating is made.For example, disclose " stability study of corn milk beverage " (Chen Guimei, processing of farm products academic periodical, in March, 2008) a kind of with corn making beating filter again with the allotment of milk liquid, homogeneous, sterilization to make the method for corn milk beverage; " research of corn Milk Production technology " disclosed with the corn in (the beautiful Wei etc. that weighs, Food Science, 2008 12 phases) is raw material, adopt amylase enzymolysis technology make corn primary-pulp liquid again with the milk mixing preparation, make corn milk; CN101385484A disclose a kind of with the corn be primary raw material making beating filter again with newborn mixing preparation, homogeneous, sterilization to prepare the method for corn milk beverage.In these methods; Because corn is the wet method making beating; Corn peel (corn kernel skin) has toughness; Making beating operation can not be smashed corn peel fully, the overwhelming majority is planted skins and some embryo particles are to be filtered as slag in filtration step, and has comprised nutritional labelings such as corn dietary fiber (about 40%), pectin and some albumen a large amount of in the corn in kind skin that this part is filtered and the embryo particle; Thereby cause certain waste, prepared corn milk beverage or corn milk can not reach desirable well and replenish the not enough purpose of dietary fiber nutrient in the simple liquid milk through adding the corn composition.
Summary of the invention
One object of the present invention is the deficiency to existing corn milk beverage or corn milk production technology; Provide a kind of new making to contain the method for the liquid diary product of corn steep liquor; So that the prepared more comprehensively nutrition of liquid diary product that contains corn steep liquor to be provided; This preparation method is easy, and can promote prepared local flavor, the mouthfeel that contains the liquid diary product of corn steep liquor, and can make the prepared liquid diary product that contains corn steep liquor have good stable property.
Another object of the present invention is to the liquid diary product that contains corn steep liquor that provides a kind of making to obtain; This liquid diary product that contains corn steep liquor particularly flavored milk and milk beverage and preparation method thereof is given more nutrition of product and delicious mouthfeel, to satisfy the requirement of consumer to nutrition and mouthfeel.
The invention provides the method that a kind of making contains the liquid diary product of corn steep liquor; This method mainly is with the back making beating of precooking of fresh corn or quick-frozen corn kernel; And after the corn peel that obtains cuts into the certain grain size size after the making beating, add in the dairy products; Thereby a kind of more liquid diary product that contains corn steep liquor of full nutrition that contains is provided, and promotes the mouthfeel and the local flavor of dairy products.
According to specific embodiments of the present invention; Making of the present invention contains in the method for liquid diary product of corn steep liquor, and the said batching that contains the liquid diary product of corn steep liquor is formed and comprised: (gross weight with said liquid diary product is a benchmark for corn kernel 3%～30%, raw material milk 10%～85%, stabilizing agent 0.05%～1%, drinking water 0～86.95%.Except that specifying, content described in the present invention and ratio are weight content and ratio); The method that making of the present invention contains the liquid diary product of corn steep liquor comprises step:
Corn kernel is immersed more than or equal in 90 ℃ the hot water and/or milk, boiled 2～10 minutes, make corn kernel pre-sterilizing and rehydration; Mix with water and/or milk through the corn kernel of precooking then and pull an oar, the mixed weight ratio of corn kernel and water and/or milk is 1: 1.5～5 during making beating; Corn steep liquor after will pulling an oar afterwards separates into corn juice and corn peel, and corn peel is cut into the fragment of particle diameter 0.5～6mm;
Other preparation of raw material except that corn steep liquor is formed in the dairy products batching composition are become mixed liquor, and carry out homogeneous, 65～75 ℃ of homogenization pressure 15～25MPa, temperature;
Mixed liquor behind above-mentioned corn juice and corn peel fragment and the homogeneous is mixed, carry out sterilization, can then, obtain the said liquid diary product that contains corn steep liquor.
The present invention has at first confirmed the said batching composition that contains the liquid diary product of corn steep liquor; Corn kernel and raw material milk comprising special ratios content; It has combined the nutrition of corn with breast; In dairy products, replenished dietary fiber and the carbohydrate in the corn, reasonable nutrition helps improving the value of being utilized by human body comprehensive.
Corn is because edible with a long history, and kind is a lot, and edible quality and working properties have nothing in common with each other between various corn varieties.According to preferred specific embodiments of the present invention, the used corn kernel of the present invention is a fresh corn seed or with the corn kernel after the quick-frozen of fresh corn seed.Described fresh corn seed is meant the seed of fresh edible maize.According to preferred specific embodiments of the present invention, wherein, said corn kernel is the corn kernel of soluble sugar content >=8%, moisture >=65%; Be preferably the corn kernel of soluble sugar content >=12%, moisture >=70%.Can select the seed of conventional corn, waxy corn and/or corn kind among the present invention for use, preferably adopt the corn kind, particularly the corn kind is new plucks 6 hours with interior fresh corn or with the corn kernel after the fresh corn quick-frozen.Among the present invention other component contents except that soluble saccharide and moisture in the concrete kind of used corn and the seed are had no special requirements, for example the kind of used corn can be that beautiful ultra sweet No. 1 of green superman, Hunan, sweet No. 3 of Guangdong, the capital section of generally planting are sweet 115, sweet list 21, No. 3, Ji Tian, No. 6, Ji Tian, ultra sweet 2000, No. 1, Huatianyu, No. 2, Shen Tian, No. 1, the U.S., No. 2, the U.S., Japan's card 85, New Zealand 5015, New Zealand 5016 etc.
According to specific embodiments of the present invention; During the batching that contains the liquid diary product of corn steep liquor of the present invention is formed; Said raw material milk is meant fresh milk or the reconstituted milk that meets China fresh cow's milk acquisition criteria GB6914, can be whole milk, also can be skim milk or lowfat milk.The content that liquid diary product batching according to the present invention is formed Central Plains material milk is different; The liquid diary product that contains corn steep liquor of the present invention can be milk beverage (1.0%≤content of milk protein in the product physical and chemical index＜2.3%; Usually milk level>=30% during batching is formed); It also can be flavored milk (content of milk protein in the product physical and chemical index>=2.3%, milk level>=80% during batching is formed usually).Can be acid product, but be preferably neutral products.
According to specific embodiments of the present invention, the batching that contains the liquid diary product of corn steep liquor of the present invention also comprises an amount of stabilizing agent in forming.More specifically the kind of stabilizing agent and consumption can carry out with reference to prior art.Among the present invention, said stabilizing agent preferably includes at least two kinds in microcrystalline cellulose, carragheen, guar gum, converted starch, xanthans, gellan gum, sodium alginate, maltodextrin, single hard fatty acids glyceride, sucrose-fatty glyceride, polyglycerol ester, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetate monoglyceride, sodium caseinate, hard ester acyl lactylate and the two hard fatty acids glyceride.
According to preferred specific embodiments of the present invention, during forming, the batching that contains the liquid diary product of corn steep liquor according to the invention also comprises an amount of sweet substance (or claiming the sweet taste material).Said sweet substance can be a carbohydrate; Also can be some sweeteners, for example can be selected from one or more the combination in beet sugar, sucrose, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, asccharin class sweetener, Sucralose, acesulfame potassium, Aspartame and the honey element.In specific embodiments of the present invention; Because the corn kernel of being selected for use contains certain soluble saccharide and has sweet taste; Therefore, can suitably reduce the amount of sweet substance in the batching composition among the present invention, preferably; During the batching that contains the liquid diary product of corn steep liquor of the present invention is formed, can contain the sucrose or the suitable sweet substance of sugariness of 3%～5% weight content.
According to specific embodiments of the present invention; The batching that contains the liquid diary product of corn steep liquor according to the invention also can comprise various additives commonly used in the field of liquid milk such as an amount of flavoring essence, nutrient in forming; With the local flavor of further adjusting product, or further have additional nutrients.The concrete kind of these materials selects and addition all can suitably be selected to confirm as required.
During the batching that contains the liquid diary product of corn steep liquor according to the invention was formed, said drinking water was to add in right amount as required, is 100% to satisfy each furnish component sum.
According to of the present invention one preferred specific embodiments, the said batching that contains the liquid diary product of corn steep liquor is formed and is comprised: corn kernel 3%～10%, raw material milk 30%～85%, stabilizing agent 0.1%～0.5%, white granulated sugar 3%～5%, drinking water 0～63.9%.
The all commercially available acquisition of each raw material among the present invention, each raw material should meet the correlated quality standard-required.
According to specific embodiments of the present invention, after confirming that the said batching that contains the liquid diary product of corn steep liquor is formed, be to make the liquid diary product that contains corn steep liquor of the present invention according to following method:
1, the preparation of corn steep liquor
1) corn is precooked:
Corn kernel is added more than or equal to precooking 2～10 minutes in 90 ℃ batching water and/or the milk, make corn kernel pre-sterilizing and rehydration (can thaw simultaneously), be beneficial to making beating, and can produce certain corn fragrance the preliminary slaking of corn for the quick-frozen iblet.Batching water when precooking and/or milk amount were not advisable there not to be corn kernel, and be unsuitable too many.The preferred corn kernel time of precooking is 3～6 minutes among the present invention, helps pulling an oar and the stability of final products.
2) corn making beating:
Corn with beater or juice extractor are precooked to process is pulled an oar.The ratio of corn particle and water and/or milk is 1: 1.5～5 during making beating; Be preferably 1: 1.5～3 (the batching water and/or the milk that can be directly add when precooking; Amount can suitably be adjusted in scope according to the invention as required); And 60～90 ℃ of the mixed serum temperature of control corn particle and water and/or milk, pull an oar and cross the kind skin portion that leaches behind 40 mesh sieves to slurries and do not have starch and get final product (can estimate the kind intracutaneous sidelight cunning after the making beating, no intracutaneous kind grain composition adheres to) attached to kind of intracutaneous portion.
3) separating of corn juice and corn peel:
Utilize the corn steep liquor after filtering separation device will be pulled an oar to separate into corn juice and corn peel part.According to the preferred embodiments of the invention, be with the corn steep liquor after the making beating through 40～100 purpose filter plants, the corn steep liquor that will be more preferably after will pulling an oar through 40～60 purpose filter plants separates into corn juice and corn peel part.
4) cutting of corn peel:
Utilize cutting equipment (being used to cut the equipment of coconut palm fruit for example in the field) that corn peel is cut, corn peel is cut into the fragment (or particle) of particle diameter 0.5～6mm; The particle diameter (>=90% get final product) between 1～3mm of preferred corn peel fragment among the present invention in this scope.
After according to method of the present invention said corn kernel being processed into the corn steep liquor that contains certain particle size size; Wherein corn peel with certain particle size and particle have good pliability; The unique local flavor of corn steep liquor combines the corn dairy products of formation to drink effect with breast very good, and the especially good mouthfeel of drinking is that the dairy products that contain corn juice of the prior art can't be compared.And, among the present invention the product that adopts complete corn kernel to pull an oar and all keep, all to add in the dairy products after comprising the corn peel fragmentation.So not only corn juice and dairy products produce good local flavor, and the corn peel particle of certain grain size can produce the good taste of similar fruit grain or cereal-granules.Especially from nutrition, breast is as the comprehensive relatively product of a kind of nutrition, and the carbohydrate that lacks has obtained replenishing through the corn juice, and the corn peel that the dietary fiber that another one lacks most also is added into replenishes.In addition, join in the dairy products, also help controlling the stability of product, particularly corn peel and in liquid diary product milk liquid of the present invention, can realize even suspension well according to the corn steep liquor after the method processing of the present invention.
2, the preparation of milk liquid:
In changing batch can, squeeze into an amount of raw material milk (pasteurized milk); Routine operation according to affiliated field dissolves stabilizing agent (when containing sugar in the batching; Can with sugar with the stabilizing agent premix after add); And add other raw material or material solution (except that corn steep liquor), be settled to the dosage of reserving behind the corn steep liquor, the mixed milk liquid that obtains preparing; Through heat-exchangers of the plate type mixed milk liquid material being preheating to 65～75 ℃ then, is that 15～25MPa, temperature are to carry out homogeneous under 65～75 ℃ the condition at pressure.
3, the mixing of corn steep liquor and milk liquid, sterilization and can:
Milk liquid behind the above-mentioned homogeneous and corn steep liquor (comprise corn juice and maize peel particle, can be pre-mixed, or respectively with) are mixed, but agitation as appropriate is even, carries out sterilization, can then, obtains the said liquid diary product that contains corn steep liquor.Said sterilization can be adopted ultra high temperature sterilization, for example in 137～142 ℃ of tubular type sterilization machines, 2～4s sterilization, is cooled to cryogenic sterile can below 30 ℃.Also can adopt two-stage sterilization technology.Among the present invention specific (special) requirements is not done in the packing of product, can be adopted packaged forms such as common Tetra Pak, Lilezhen, Bai Libao, Kang Meibao, PET bottle, iron flask.Product after the can is further packed, is checked, and can dispatch from the factory after qualified.
Except that above-mentioned explanation, the prior art in conventional equipment under operation of specifically not mentioning in the production technology of the present invention and device therefor all can adopt in the field or the affiliated field of reference is carried out.
The present invention also provides simultaneously according to method of the present invention and has made the liquid diary product that obtains.This liquid diary product can be milk beverage or flavored milk.Liquid diary product of the present invention; Good local flavor and delicious mouthfeel are arranged; Can satisfy simultaneously consumer's higher nutritional requirement, particularly wherein contain certain particle size and have good flexible corn peel and corn particle, good delay mouthfeel and chewiness had when drinking.
Total the above, preparation method and the prepared liquid diary product that contains the liquid diary product of corn steep liquor of the present invention has following beneficial effect:
The present invention has broken through the product structure of original blending type corn juice liquid diary product and has formed with prescription; Changed the production method of corn milk in the market; The method that ends the dependence upon independent interpolation corn flour is produced corn milk; Starch entirely but directly in product, add natural corn, increased the kind of product.The interpolation of the full slurry of corn has realized combining of multiple nutritional components such as the carbohydrate in the corn, dietary fiber, vitamin, mineral matter and milk protein; Make the nutritive value of product more reasonable; More balanced, can satisfy children, teenager, women, working clan and middle-aged and old nutritional needs, compare smooth mouth feel of the present invention, unique flavor with original single corn seasoning milk with the milk beverage series products simultaneously; Brought the sense of taste of very strong mouthfeel to experience to the consumer; Satisfied ever-increasing nutritional need of consumer and trial demand, advantage such as that product self has is tasty, nutrition facility makes product have very strong market demand prospect.And; The present invention is through reasonably filling a prescription and appropriate process; Can effectively solve the stability problem of corn steep liquor in preparation type liquid dairy product, make corn steep liquor particularly wherein corn peel fragment particle stablize good being suspended in the product system, product has good stable property.
The specific embodiment
Below specify technology of the present invention and characteristics through specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1, contain the milk beverage and the production method thereof of quick-frozen corn slurry
One, the prescription (in one ton of product) that contains the milk beverage of corn steep liquor:
350 kilograms in milk
Quick-frozen sweet corn kernel double centner
1.2 kilograms of gellan gums
2.0 kilograms of microcrystalline celluloses
0.4 kilogram of sodium alginate
0.8 kilogram of sucrose ester
50 kilograms of white granulated sugars
0.15 kilogram of B B-complex
1.1 kilograms of flavoring essences
Water surplus
Each raw material all is purchased acquisition, wherein, quick-frozen sweet corn kernel (soluble sugar content 13%, moisture 72%), the selection of each raw material meets concerned countries standard or industry standard.
Two, the production method that contains the milk beverage of corn steep liquor
The production method of the milk beverage that contains corn steep liquor of present embodiment mainly may further comprise the steps:
1, the preparation of corn slurry:
The preparation technology of corn described in present embodiment slurry mainly comprises: corn is precooked, making beating, juice separate, plant skin cutting with the kind skin, and specifically preparation technology is following:
Corn is precooked: the quick-frozen sweet corn kernel is added in >=90 ℃ of hot water boil 5 minutes (water yield guarantees to flood iblet and gets final product), then iblet is pulled out;
The corn making beating: the corn with beater is precooked to process is pulled an oar.The ratio of iblet and water is 1: 2 (in the weight of iblet before precooking) during making beating, and about 65 ℃ of temperature pulls an oar that it is smooth to cross the kind skin portion inboard that leaches behind 40 mesh sieves to slurries, and no intracutaneous kind grain composition adheres to;
Juice separates with the kind skin: after the making beating, utilize filtering separation device (crossing 40 mesh sieves) that corn steep liquor is divided into corn juice and corn peel part;
Plant the skin cutting: utilize cutting equipment that corn peel is partly cut, (>=90% kind skin granularity is 2～3mm) to cut into following fragment of granularity 3mm or particle.
2, milk liquid batching:
In changing batch can, squeeze into an amount of Pasteur's milk; Under 85 ℃, sugar, stabilizing agent are fully dissolved, add other raw material in the batching then, be settled to the dosage of reserving behind the corn steep liquor; Being preheating to 65～75 ℃ afterwards, is under the condition of 20MPa the milk liquid material for preparing to be carried out homogeneous at pressure.
3, the mixing of corn steep liquor and milk liquid, sterilization and can:
In the milk liquid behind corn steep liquor (comprising corn juice and maize peel particle) the adding homogeneous, stir, under 138 ℃, 4 seconds condition, carry out sterilization, reach commercial sterilization; Be cooled to 30 ℃ afterwards, carry out sterile filling, promptly obtain the liquid diary product that contains corn steep liquor of present embodiment.Product after the can dispatch from the factory after insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
The product feature of the milk beverage that contains corn steep liquor of present embodiment is: butter oil content is about 1.4%, and milk protein content is about 1.2%, cane sugar content 5%, and corn content 10%, pH is about 6.7.
Embodiment 2, contain the milk beverage and the production method thereof of quick-frozen corn slurry
One, the prescription (in one ton of product) that contains the milk beverage of corn steep liquor:
500 kilograms in milk
65 kilograms of sweet corn kernels
1.2 kilograms of gellan gums
2.0 kilograms of microcrystalline celluloses
0.4 kilogram of sodium alginate
0.8 kilogram of sucrose ester
50 kilograms of white granulated sugars
0.15 kilogram of B B-complex
1.1 kilograms of flavoring essences
Water surplus
Each raw material all is purchased acquisition, and wherein, the selection of each raw material of sweet corn kernel (soluble sugar content 12%, moisture 68%) meets concerned countries standard or industry standard.
Two, the production method that contains the milk beverage of corn steep liquor
In the production method of the milk beverage that contains corn steep liquor of present embodiment, the preparation technology of corn slurry mainly comprises: corn is precooked, making beating, juice separate, plant skin cutting with the kind skin, and specifically preparation technology is following:
Corn is precooked: the quick-frozen sweet corn kernel is added in >=95 ℃ of hot water boiled 6 minutes, the part by weight of corn particle and water is about 1: 2.5;
The corn making beating: corn and water with beater is precooked to process are pulled an oar.Corn particle and water mixed serum temperature are about 85 ℃ during making beating, pull an oar cross 40 sieves to slurries after the kind skin portion that leaches do not have starch attached to kind of an intracutaneous side;
Juice separates with the kind skin: after the making beating, utilize filtering separation device (crossing 80 mesh sieves) that corn steep liquor is divided into corn juice and corn peel part;
Plant the skin cutting: utilize cutting equipment that corn peel is partly cut, (>=90% kind skin granularity is 3～5mm) to cut into following fragment of granularity 5mm or particle.
In the present embodiment, milk liquid batching, corn steep liquor and milk liquid mix and sterilization and can operation basically with embodiment 1.Obtain the milk beverage that contains the corn slurry of present embodiment.
The product feature of the milk beverage that contains the corn slurry of present embodiment is: butter oil content is about 1.5%, and milk protein content is about 1.4%, cane sugar content 5%, and corn content 6.5%, pH is about 6.7.
Embodiment 3, contain the flavored milk and the production method thereof of quick-frozen corn slurry
One, according to the flavored milk (in one ton of product) of following formulated present embodiment:
800 kilograms in milk
35 kilograms of sweet corn kernels
40 kilograms of white granulated sugars
1.3 kilograms of gellan gums
0.15 kilogram of carragheen
0.1 kilogram of guar gum
0.8 kilogram of glycerin monostearate
1.1 kilograms of flavoring essences
Water surplus
Each raw material all is purchased acquisition, wherein, quick-frozen sweet corn kernel (soluble sugar content 12.5%, moisture 71%), the selection of each raw material meets concerned countries standard or industry standard.
Two, the production method that contains the flavored milk of corn steep liquor
In the production method of the flavored milk that contains corn steep liquor of present embodiment, the preparation technology of corn slurry mainly comprises: corn is precooked, making beating, juice separate, plant skin cutting with the kind skin, and specifically preparation technology is following:
Corn is precooked: the quick-frozen sweet corn kernel added in the boiling water (about 100 ℃) boiled 3 minutes, and, the part by weight of corn particle and water is about 1: 2;
Corn making beating: to pulling an oar through the corn and the water of precooking, about 80 ℃ of control making beating temperature is pulled an oar and is crossed the kind skin portion that leaches behind 40 mesh sieves to slurries and do not have starch attached to kind of an intracutaneous side with beater;
Juice separates with the kind skin: after the making beating, utilize filtering separation device (crossing 40 mesh sieves) that corn steep liquor is divided into corn juice and corn peel part;
Plant the skin cutting: utilize cutting equipment that corn peel is partly cut, cut into fragment or the particle of the about 2mm of granularity (>=90% the about 2mm of kind skin granularity).
In the present embodiment, milk liquid batching, corn steep liquor and milk liquid mix and sterilization and can operation basically with embodiment 1.Obtain the flavored milk that contains the corn slurry of present embodiment.
The product feature of the flavored milk that contains corn steep liquor of present embodiment is: butter oil content is about 2.7%, and milk protein content is about 2.4%, cane sugar content 4%, and corn content 3.5%, pH is about 6.6.
Comparative Examples 1, the milk beverage that contains the quick-frozen sweet corn juice and production method thereof
One, the prescription (in one ton of product) that contains the milk beverage of corn juice:
350 kilograms in milk
Quick-frozen sweet corn kernel double centner
1.2 kilograms of gellan gums
2.0 kilograms of microcrystalline celluloses
0.4 kilogram of sodium alginate
0.8 kilogram of sucrose ester
50 kilograms of white granulated sugars
0.15 kilogram of B B-complex
1.1 kilograms of flavoring essences
Water surplus
Each raw material all is purchased acquisition, and wherein, the quick-frozen sweet corn kernel is with embodiment 1, and the selection of each raw material meets concerned countries standard or industry standard.
Two, the production method that contains the milk beverage of corn juice
The production method of the milk beverage that contains corn juice of this Comparative Examples mainly may further comprise the steps:
Corn is precooked: the quick-frozen sweet corn kernel is added in the boiling water boiled 5 minutes;
The corn making beating: to pulling an oar through the corn of precooking, the ratio of iblet and water is 1: 2 during making beating with beater, making beating degree and embodiment 1 identical (control making beating temperature and time is identical with embodiment 1);
Filter: after the making beating, utilize 120 mesh filter screens to filter out corn juice; In this step, filtering most corn peel and some embryo particles;
Batching: in changing batch can, squeeze into an amount of Pasteur's milk, under 85 ℃, sugar, stabilizing agent are fully dissolved, add other raw material in the batching then, and the adding corn juice, constant volume is preheating to 65～75 ℃ afterwards, at pressure is to carry out homogeneous under the condition of 20MPa.
Sterilization and can: the material behind the homogeneous carries out sterilization under 138 ℃, 4 seconds condition, reach commercial sterilization; Be cooled to 30 ℃ afterwards, carry out sterile filling, promptly obtain the milk beverage that contains corn juice of this Comparative Examples.
The product feature of the milk beverage that contains corn juice of this Comparative Examples is: butter oil content is about 1.4%, and milk protein content is about 1.2%, cane sugar content 5%, and corn content is less than 10% (corn peel partial loss), and pH is about 6.7.
Comparative Examples 2, contain the milk beverage and the production method thereof of quick-frozen corn slurry
The prescription of the milk beverage in this Comparative Examples is identical with embodiment 1, and in the production method, corn juice after the making beating and corn peel mixture are without filtration and plant the skin cutting process, but directly the milk liquid of homogeneous mixes sterilization filling with preparing also with this corn steep liquor.Other technologies in this Comparative Examples are with embodiment 1.
Obtain the milk beverage that contains the corn slurry of this Comparative Examples.
The product feature of the milk beverage that contains corn slurry of this Comparative Examples is: butter oil content is about 1.4%, and milk protein content is about 1.2%, cane sugar content 5%, and corn content is about 10%, and pH is about 6.7.
Comparative Examples 3, the flavored milk that contains corn flour and production method thereof
One, according to the flavored milk (in one ton of product) of following this Comparative Examples of formulated:
800 kilograms in milk
10 kilograms of corn flour
40 kilograms of white granulated sugars
1.3 kilograms of gellan gums
0.15 kilogram of carragheen
0.1 kilogram of guar gum
0.8 kilogram of glycerin monostearate
1.1 kilograms of flavoring essences
Water surplus
Each raw material all is purchased acquisition, wherein, corn flour (moisture≤7.0%, carbohydrate>=80.0%, protein>=5.0%, fat≤1.5%, fineness degree (200 mesh sieve percent of pass)>=95.0%), the selection of each raw material meets concerned countries standard or industry standard.
Two, the production method that contains the flavored milk of corn flour
The concrete preparation technology of the flavored milk that contains corn flour of this Comparative Examples is following:
Dissolving corn flour: in changing batch can, squeeze into an amount of Pasteur's milk, under 85 ℃, corn flour is fully dissolved, obtain the corn slurries.
Batching: in changing batch can, squeeze into an amount of Pasteur's milk, under 85 ℃, sugar, stabilizing agent are fully dissolved.With after dissolving good material and above-mentioned corn slurries mixing, add other raw material, be settled to dosage.
Homogeneous: the above-mentioned material for preparing is preheating to 65～75 ℃ through heat-exchangers of the plate type, at pressure is under the condition of 20MPa material to be carried out homogeneous.
Sterilization, can: the material behind the homogeneous is carried out sterilization under 138 ℃, 4 seconds condition, reach commercial sterilization; Be cooled to 30 ℃ afterwards and carry out can, promptly obtain the flavored milk that contains corn flour of this Comparative Examples.
The product feature of the flavored milk that contains corn flour of this Comparative Examples is: butter oil content is about 2.7%, and milk protein content is about 2.4%, cane sugar content 4%, and corn flour content 1%, pH is about 6.6.
The product stability test experiments
Flavored milk and milk beverage with the embodiment of the invention 1～3 and Comparative Examples 1～3 are that specimen leaves standstill observation under normal temperature (about 18～25 ℃) placement, 37 ℃ of oven conditions, through distribution situation and precipitation capacity to maize peel fragment in the product stability of product are analyzed.
The visual observations method is: the product sterile filling in the trial jar, leaves standstill placement in 250ml Germany SCHOTT DURAN glass.Under static condition, see through integral body and local state in the vial visual observations product, mainly pay attention to the following aspects of product: whether structural state has layering; Whether liquid level has the bleed phenomenon; Whether gel and caking phenomenon are arranged in the product.
The fat floating detection method is: the product sterile filling leaves standstill placement in the colorimetric cylinder of 100ml.Under static condition, use precision to measure the white fat deposit thickness in milk liquid surface as the ruler of 0.5mm across the vial wall, sight is looked squarely during reading.
Concrete experimental result such as following table:
Observed result under the normal temperature: (18～25 ℃, 180 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative Examples 1 | Comparative Examples 2 | Comparative Examples 3 | |
| 7 days | Structural state is normal, and fat-free come-up is planted skin and is evenly distributed | Structural state is normal, and fat-free come-up is planted skin and is evenly distributed | Structural state is normal, and fat-free come-up is planted skin and is evenly distributed | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up, and most of kind is subcutaneous heavy | Structural state is normal, fat-free come-up |
| 30 days | Structural state is normal, and fat floating 0.2mm plants skin and is evenly distributed | Structural state is normal, and fat floating 0.2mm plants skin and is evenly distributed | Structural state is normal, and fat floating 0.3mm plants skin and is evenly distributed | Structural state is normal, fat floating 0.2mm | Structural state is normal, fat floating 0.2mm, and most of kind is subcutaneous heavy | Structural state is normal, fat floating 0.3mm |
| 60 days | Structural state is normal, and fat floating 0.4mm plants skin and is evenly distributed | Structural state is normal, and fat floating 0.4mm plants skin and is evenly distributed | Structural state is normal, and fat floating 0.5mm plants skin and is evenly distributed | Structural state is normal, fat floating 0.4mm | Structural state is normal, fat floating 0.6mm, and the overwhelming majority is planted subcutaneous heavy | Structural state is normal, fat floating 0.5mm |
| 90 days | Structural state is normal, and fat floating 1mm plants skin and is evenly distributed | Structural state is normal, and fat floating 1mm plants skin and is evenly distributed | Structural state is normal, and fat floating 1mm plants skin and is evenly distributed | Structural state is normal, fat floating 1mm | Bleed is arranged, fat floating 2mm, the overwhelming majority is planted subcutaneous heavy | Structural state is normal, fat floating 1mm |
| 120 days | Structural state is normal, and fat floating 2mm plants skin and is evenly distributed | Structural state is normal, and fat floating 2mm plants skin and is evenly distributed | Structural state is normal, and fat floating 2mm plants skin and is evenly distributed | Structural state is normal, fat floating 2mm | Layering has grumeleuse and a large amount of deposition, and is unacceptable | Structural state is normal, fat floating 2mm |
| 180 days | Structural state is normal, and fat floating 2.5mm plants this distribution of scytoblastema evenly | Structural state is normal, and fat floating 2.5mm plants this distribution of scytoblastema evenly | Structural state is normal, and fat floating 3mm plants this distribution of scytoblastema evenly | Structural state is normal, fat floating 2.5mm | - | Structural state is normal, fat floating 3mm |
37 ℃ of following observed results (36～38 ℃, 60 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative Examples 1 | Comparative Examples 2 | Comparative Examples 3 | |
| 7 days | Structural state is normal, and fat-free come-up is planted skin and is evenly distributed | Structural state is normal, and fat-free come-up is planted skin and is evenly distributed | Structural state is normal, and fat-free come-up is planted skin and is evenly distributed | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up, and most of kind is subcutaneous heavy | Structural state is normal, fat-free come-up |
| 15 days | Structural state is normal, and fat floating 0.4mm plants skin and is evenly distributed | Structural state is normal, and fat floating 0.4mm plants skin and is evenly distributed | Structural state is normal, and fat floating 0.5mm plants skin and is evenly distributed | Structural state is normal, fat floating 0.4mm | Structural state is normal, fat floating 0.6mm, and most of kind is subcutaneous heavy | Structural state is normal, fat floating 0.5mm |
| 30 days | Structural state is normal, and fat floating 2mm plants skin and is evenly distributed | Structural state is normal, and fat floating 2mm plants skin and is evenly distributed | Structural state is normal, and fat floating 3mm plants skin and is evenly distributed | Structural state is normal, fat floating 2mm | Bleed is arranged, fat floating 2mm, the overwhelming majority is planted subcutaneous heavy | Structural state is normal, fat floating 3mm |
| 60 days | Structural state is normal, and fat floating 2.5mm plants this distribution of scytoblastema evenly | Structural state is normal, and fat floating 2.5mm plants this distribution of scytoblastema evenly | Structural state is normal, and fat floating 3mm plants this distribution of scytoblastema evenly | Structural state is normal, fat floating 2.5mm | Layering has grumeleuse and a large amount of deposition, and is unacceptable | Structural state is normal, fat floating 3mm |
Can find out from last data; Product of the present invention structural state after the normal temperature preservation was placed 2 months in 6 months and 37 ℃ is even; Have only a spot of fat floating phenomenon, with the milk beverage that contains corn juice and corn flour and flavored milk product above-mentioned suitable basically aspect several, and corn peel suspends in container; Be evenly distributed, can explain that this product has good shelf stabilities.
Product mouthfeel and local flavor are tasted experiment
Flavored milk and milk beverage with the embodiment of the invention 1～3 and Comparative Examples 1～3 are specimen, carry out taste flavor and taste experiment.
The trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity); Respectively the seasoning breast of embodiment 1～3 and the seasoning breast and the milk beverage of milk beverage and Comparative Examples 1～3 are tasted (taste sample and be the interior fresh sample that obtains of producing of a week); Adopt blank scoring mechanism; Every full marks 20 minutes, the mark height is then represented effective, and to whether liking the product degree to carry out overall assessment.
Experimental result is recorded in following table:
Can find out from this experimental result; All in all; The product of embodiments of the invention obtains liking of most of people in local flavor and nutrition; Improve a lot chewing in mouthfeel and the nutrition than the milk beverage that contains corn juice and the product that contains corn flour, corn steep liquor dairy products of the present invention receive liking of consumer.
The dietary fiber test experience:
Total dietary fiber content in the flavored milk of the embodiment of the invention 1～3 and Comparative Examples 1～3 and the milk beverage is detected detection method: AACC32-07 improved method, outcome record are in following table:
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative Examples 1 | Comparative Examples 2 | Comparative Examples 3 | |
| Total dietary fiber content mg/100g | ?240 | ?169 | ?81 | ?19 | ?236 | ?7 |
According to experimental result, all keep more dietary fiber in the product of the present invention, different according to the content of the different dietary fibers of the addition of corn steep liquor.But the product in the Comparative Examples 1 is owing to have only corn juice, and a large amount of dietary fibers lose in technology, and Comparative Examples 3 interpolation corn flour products contain dietary fiber hardly.
Claims (10)
1. a making contains the method for the liquid diary product of corn steep liquor, and wherein, the said batching that contains the liquid diary product of corn steep liquor is formed and comprised: raw material milk 10%～85%, corn kernel 3%～30%, stabilizing agent 0.05%～1%, drinking water 0～86.95%; The method that this making contains the liquid diary product of corn steep liquor comprises step:
Corn kernel is immersed more than or equal in 90 ℃ the hot water and/or milk, precooked 2～10 minutes, make corn kernel pre-sterilizing and rehydration; Mix with water and/or milk through the corn kernel of precooking then and pull an oar, the mixed weight ratio of corn kernel and water and/or milk is 1: 1.5～5 during making beating; Corn steep liquor after will pulling an oar afterwards separates into corn juice and corn peel, and corn peel is cut into the fragment of particle diameter 0.5～6mm;
Other preparation of raw material except that corn steep liquor is formed in the dairy products batching composition are become mixed liquor, and carry out homogeneous, 65～75 ℃ of homogenization pressure 15～25MPa, temperature;
Mixed liquor behind above-mentioned corn juice and corn peel fragment and the homogeneous is mixed, carry out sterilization, can then, obtain the said liquid diary product that contains corn steep liquor.
2. method according to claim 1, wherein, said corn kernel is fresh corn seed or quick-frozen corn kernel.
3. method according to claim 1 and 2, wherein, said corn kernel is the corn seed of soluble sugar content >=8%, moisture >=65%; Be preferably the corn seed of soluble sugar content >=12%, moisture >=70%.
4. method according to claim 1, wherein, the step that the corn steep liquor after said will the making beating separates into corn juice and corn peel is through 40～100 purpose filter plants with the corn steep liquor after the making beating.
5. according to claim 1 or 4 described methods; Wherein, The step that corn steep liquor after said will the making beating separates into corn juice and corn peel is that the corn steep liquor after the making beating is passed through 40～60 purpose filter plants, and corn peel is cut into the fragment of particle diameter 1～3mm.
6. method according to claim 1; Wherein, said stabilizing agent comprises at least two kinds in microcrystalline cellulose, carragheen, guar gum, converted starch, xanthans, gellan gum, sodium alginate, maltodextrin, single hard fatty acids glyceride, sucrose-fatty glyceride, polyglycerol ester, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetate monoglyceride, sodium caseinate, hard ester acyl lactylate and the two hard fatty acids glyceride.
7. method according to claim 1 wherein, also comprises in sweet substance, flavoring essence, the nutrient one or more during the batching of the said liquid diary product that contains corn steep liquor is formed.
8. method according to claim 1; Wherein, the said batching composition that contains the liquid diary product of corn steep liquor comprises: corn kernel 3%～10%, raw material milk 30%～85%, stabilizing agent 0.1%～0.5%, white granulated sugar 3%～5%, drinking water 0～63.9%.
9. method according to claim 1, wherein, described liquid diary product is milk beverage or flavored milk.
10. make the liquid diary product that obtains according to each said method of claim 1～9.
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| CN103461495A (en) * | 2013-08-14 | 2013-12-25 | 安徽禾粒源食品有限公司 | Milk and banana syrup compound beverage |
| CN104872287A (en) * | 2015-05-04 | 2015-09-02 | 广西百色壮牛牧业有限公司 | Preparation method of fresh and sweet corn buffalo milk |
| CN109393035A (en) * | 2018-10-30 | 2019-03-01 | 徐州汇尔康食品有限公司 | A kind of liquid diary product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101385484A (en) * | 2007-09-13 | 2009-03-18 | 陈文楼 | Corn milk beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101385484A (en) * | 2007-09-13 | 2009-03-18 | 陈文楼 | Corn milk beverage |
Non-Patent Citations (3)
| Title |
|---|
| 衡玉玮等.玉米牛奶生产工艺的研究.《食品科学》.2008,第29卷(第12期),801-803. * |
| 陈桂梅.甜玉米乳饮料的稳定性研究.《农产品加工(学刊)》.2008,(第3期),78-80. * |
| 陈运中.嫩玉米饮料的工艺与配方的研究.《食品与发酵工业》.2001,第27卷(第7期),75-76. * |
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