CN101731348B - Red wine-containing liquid dairy product and preparation method thereof - Google Patents
Red wine-containing liquid dairy product and preparation method thereof Download PDFInfo
- Publication number
- CN101731348B CN101731348B CN 200910243609 CN200910243609A CN101731348B CN 101731348 B CN101731348 B CN 101731348B CN 200910243609 CN200910243609 CN 200910243609 CN 200910243609 A CN200910243609 A CN 200910243609A CN 101731348 B CN101731348 B CN 101731348B
- Authority
- CN
- China
- Prior art keywords
- red wine
- milk
- dairy product
- kilograms
- liquid dairy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to the field of dairy product processing, in particular to red wine-containing liquid dairy product and a preparation method thereof. The red wine-containing liquid dairy product is characterized in that: based on 1,000 weight parts of liquid dairy product, the liquid dairy product comprises 250 to 900 weight parts of milk, 30 to 500 weight parts of red wine, 0.5 to 10 weight parts of buffer salt, 0.1 to 5 weight parts of stabilizing agent, 0 to 150 weight parts of sweet substance and the balance of water. The invention provides the red wine-containing liquid dairy product, which has unique flavor, has the compound health care and nutrient effects, and has good stability uniformly in the whole shelf life.
Description
Technical field
The present invention relates to dairy product processing field, particularly, the present invention relates to a kind of liquid diary product that contains red wine and preparation method thereof.
Background technology
Red wine is the abbreviation of claret, by being to squeeze simultaneously to such an extent that the juice fermentation forms with Grape Skin and grape meat.Contain multiple organic acid (such as lactic acid, fumaric acid, butanedioic acid, tartaric acid, citric acid, malic acid, acetic acid etc.), mineral matter (calcium, magnesium, phosphorus, sodium, chlorine, sulphur, iron, copper, zinc, selenium etc.), polysaccharide (glucose, fructose, pentose, gumminess, mucilaginous substance) in the red wine, contain nitrogen compound and more antioxidant (as: resveratrol, phenol and polyphenolic substance, tannic acid, Flavonoid substances), can eliminate or to antioxidant radical help anti-ageing and the prevention various diseases.Also contain abundant OPC in the red wine, effectively reduce blood cholesterol levels, atherosclerosis, also have hematoblastic cohesion, the formation of anti-tampon, the effect of prevention of stroke of suppressing.
With cow's milk and red wine by suitable prescription and technique, carry out combination, having of making is anti-ageing, the flavored milk of immunologic function and milk beverage, when supplementing the nutrients for the people, also increase body immunity and anti-ageing ability, helped the infringement of resisting various diseases of human body.Owing to containing multiple organic acid in the red wine, directly add to and may cause product unstable in the milk in addition, such as the problem such as protein precipitation occurring.
Summary of the invention
The present invention mainly is the liquid milk beverage of the plurality of health care functions such as, prevent disease anti-ageing for people's having of providing that a kind of red wine is combined with milk, and the present invention is by to the selection of buffer salt and stabilizing agent with add and eliminate red wine and be combined the harmful effect of generation with milk.Therefore, the purpose of this invention is to provide a kind of liquid diary product that contains red wine.
Another object of the present invention provides the above-mentioned method that contains the liquid diary product of red wine of preparation.
According to the liquid diary product that contains red wine of the present invention, it is characterized in that, based on the described liquid diary product of 1000 weight portions, it comprises:
Milk 250-900 weight portion
Red wine 30-500 weight portion
Buffer salt 0.5-10 weight portion
Stabilizing agent 0.1-5 weight portion
Sweet substance 0-150 weight portion
Surplus is water, and wherein, described buffer salt is selected from one or more in the group that comprises sodium phosphate trimer, calgon, natrium citricum, potassium citrate and sodium dihydrogen phosphate.
Employed raw material milk mainly refers to meet fresh milk or the recombined milk of China's Fresh Milk acquisition criteria among the present invention, can be whole milk, also can be skim milk or lowfat milk.
Described red wine is dealcoholysis red wine or without pure red wine (alcoholic strength 0-2%Vol).
Described stabilizing agent is selected from one or more combinations in single bi-tristearin, sucrose-fatty glyceride, polyglycerol fatty acid glyceride, xanthans, sodium carboxymethylcellulose, propylene glycol alginate, carragheen, Arabic gum, pectin, gellan gum, melon glue, converted starch and the soybean polyoses body.
Described sweet substance is selected from sweet etc. one or more of sucrose, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, asccharin class sweetener, Sucralose, acesulfame potassium, Aspartame, honey element and knob, and adding sweet substance mainly is to regulate products taste.
The method of the above-mentioned red wine milk of production according to the present invention, comprise the steps: batching, mixing, homogeneous, ultra high temperature sterilization, sterile filling, it is characterized in that in the batching step buffer salt joined and mix with milk after mixing in the red wine again, concrete steps are as follows:
1) sweet substance (if containing in the prescription), stabilizing agent and an amount of batching are used milk or batching water dispersing and dissolving, then fully mixed with remaining milk;
2) after buffer salt dissolves in red wine and mixes with step 1) in mixed liquor fully mix;
3) with the mixed liquor that obtains temperature 45-70 ℃, at one-level homogenization pressure 16Mpa-22MPa, double-stage homogenization pressure is homogeneous under the condition of 3-6MPa;
4) sterilization: the feed liquid behind the homogeneous is sterilized, and reaches commercial sterilization;
5) can: the feed liquid after the sterilization is cooled to preferred can below 30 ℃;
6) packing: packaging for foodstuff used in the present invention can be adopted in the market common beverage packaging form, for example Tetra Pak, Kang Meibao, composite packaging or the plastic bottles packings such as PET, HDPE, BOPP such as hundred Li Bao.Product after the can dispatches from the factory through heat insulation experiment is qualified.But preserve more than 6 months according to the UHTS product normal temperature that this production method obtains;
7) check, dispatch from the factory after qualified.
The invention provides a kind of liquid diary product that contains red wine, its unique flavor, and have compound health and nutritive effect, this product homogeneous, temperature all have good stability at whole shelf life.
The specific embodiment
Embodiment one red wine breast flavor beverage
Prescription (in ton)
250.0 kilograms in milk
30.0 kilograms of red wines
0.5 kilogram of natrium citricum
0.3 kilogram of soybean polyoses body
0.12 kilogram of gellan gum
30.0 kilograms of white sugar
Water surplus
Described red wine precision is 12%Vol; The acidity pH value is: 3.96; Polyphenol index: 52; Reduced sugar: 3.5
Product processes:
1, milk check: require fat, albumen, dry and other indexs to reach the raw milk quality standard-required, in refrigeration below 4 ℃;
2, configuration red wine buffer solution: buffer salt (natrium citricum) is joined stirring in the red wine until all dissolvings
3, batching: in the material cylinder, squeeze into batching total amount 20% milk, be heated to 60 ℃, add mixed soybean polyoses body, gellan gum and white sugar, adopt to have high shear stirring system stirring 5 minutes;
4, mix: mixture and remaining raw material mixing and stirring that step 2, step 3 are obtained;
5, homogeneous: temperature 60 C, adopt double-stage homogenization, the one-level homogenization pressure is 20MPa, double-stage homogenization pressure is 3MPa;
6, the semi-finished product feed liquid that obtains of step 5 is carried out 135 ℃/4 seconds ultra high temperature sterilizations, and sterile filling, obtains the red wine milk of the present embodiment, and heat insulation experiment is qualified can to dispatch from the factory.
Embodiment two dealcoholysis red wine milk beverages
Prescription (in ton)
500.0 kilograms in milk
200.0 kilograms of dealcoholysis red wines
1.2 kilograms of sodium phosphate trimers
0.9 kilogram of calgon
2.5 kilograms of single bi-tristearins
0.8 kilogram of sucrose-fatty glyceride
0.5 kilogram of xanthans
Water surplus
Described dealcoholysis red wine precision is 2.1%Vol; The acidity pH value is: 4.38; Polyphenol index: 120; Reduced sugar: 4.5.
Product processes:
1, milk check: require fat, albumen, dry and other indexs to reach the raw milk quality standard-required, in refrigeration below 4 ℃;
2, configuration red wine buffer solution: buffer salt (sodium phosphate trimer, calgon) is joined stirring in the red wine until all dissolvings;
3, batching: in the material cylinder, squeeze into batching total amount 20% milk, be heated to 50 ℃, add mixed single bi-tristearin, sucrose-fatty glyceride, xanthans, adopt to have high shear stirring system stirring 10 minutes;
4, mix: mixture and remaining raw material mixing and stirring that step 2, step 3 are obtained;
5, homogeneous: temperature 45 C, adopt double-stage homogenization, the one-level homogenization pressure is 22MPa, double-stage homogenization pressure is 4MPa;
6, the semi-finished product feed liquid that obtains of step 5 is carried out 137 ℃/4 seconds ultra high temperature sterilizations, and sterile filling, obtains the red wine milk of the present embodiment, and heat insulation experiment is qualified can to dispatch from the factory.
Embodiment three is without pure red wine flavored milk
Prescription (in ton)
900.0 kilograms in milk
Without 50.0 kilograms of pure red wines
0.3 kilogram of potassium citrate
0.6 kilogram of sodium dihydrogen phosphate
2.5 kilograms of Arabic gums
1.5 kilograms of pectin
0.7 kilogram of gellan gum
40.0 kilograms of white sugar
4.4 kilograms of HFCSs
Described is 0.1%Vol without pure red wine precision; The acidity pH value is: 5.0; Polyphenol index: 130; Reduced sugar: 3.9
Product processes:
1, milk check: require fat, albumen, dry and other indexs to reach the raw milk quality standard-required, in refrigeration below 4 ℃;
2, configuration red wine buffer solution: buffer salt (potassium citrate, sodium dihydrogen phosphate) is joined stirring in the red wine until all dissolvings;
3, batching: in the material cylinder, squeeze into batching total amount 20% milk, be heated to 60 ℃, add mixed Arabic gum, pectin, gellan gum, white sugar and HFCS, adopt to have high shear stirring system stirring 5 minutes;
4, mix: mixture and remaining raw material mixing and stirring that step 2, step 3 are obtained;
5, homogeneous: temperature 70 C, adopt double-stage homogenization, the one-level homogenization pressure is 16MPa, double-stage homogenization pressure is 6MPa;
6, the semi-finished product feed liquid that obtains of step 5 is carried out 121 ℃/10 seconds ultra high temperature sterilizations, and sterile filling, obtains the red wine milk of the present embodiment, and heat insulation experiment is qualified can to dispatch from the factory.
Embodiment four dealcoholysis red wine milk beverages
Prescription (in ton)
300.0 kilograms in milk
500.0 kilograms of dealcoholysis red wines
5.0 kilograms of natrium citricums
3.5 kilograms of potassium citrates
0.5 kilogram of sodium dihydrogen phosphate
2.1 kilograms of sodium carboxymethylcelluloses
0.8 kilogram of propylene glycol alginate
0.6 kilogram of xanthans
Water surplus
Described is 0.2%Vol without pure red wine precision; The acidity pH value is: 4.38; Polyphenol index: 100; Reduced sugar: 4.2.
Product processes:
1, milk check: require fat, albumen, dry and other indexs to reach the raw milk quality standard-required, in refrigeration below 4 ℃;
2, configuration red wine buffer solution: buffer salt (natrium citricum, potassium citrate, sodium dihydrogen phosphate) is joined stirring in the red wine until all dissolvings;
3, batching: in the material cylinder, squeeze into batching total amount 20% milk, be heated to 45 ℃, add mixed sodium carboxymethylcellulose, propylene glycol alginate, xanthans, adopt to have high shear stirring system stirring 7 minutes;
4, mix: mixture and remaining raw material mixing and stirring that step 2, step 3 are obtained;
5, homogeneous: temperature 60 C, adopt double-stage homogenization, the one-level homogenization pressure is 21MPa, double-stage homogenization pressure is 5MPa;
6, the semi-finished product feed liquid that obtains of step 5 is carried out 80 ℃/10 minutes cold sterilizations, and sterile filling, obtains the red wine milk of the present embodiment, and heat insulation experiment is qualified can to dispatch from the factory.
Comparative example's one red wine breast flavor beverage
Prescription (in ton)
250.0 kilograms in milk
30.0 kilograms of red wines
0.3 kilogram of soybean polyoses body
0.12 kilogram of gellan gum
30.0 kilograms of white sugar
Water surplus
Described red wine precision is 12%Vol; The acidity pH value is: 3.96; Polyphenol index: 52; Reduced sugar: 3.5
Product processes: except red wine directly being added the milk China and foreign countries, other step is with embodiment 1.
Comparative example's two dealcoholysis red wine milk beverages
Prescription (in ton)
500.0 kilograms in milk
200.0 kilograms of dealcoholysis red wines
2.5 kilograms of single bi-tristearins
0.8 kilogram of sucrose-fatty glyceride
0.5 kilogram of xanthans
Water surplus
Described dealcoholysis red wine precision is 2.1%Vol; The acidity pH value is: 4.38; Polyphenol index: 120; Reduced sugar: 4.5.
Product processes: except red wine directly being added the milk China and foreign countries, other step is with embodiment 2.
Comparative example three is without pure red wine flavored milk
Prescription (in ton)
900.0 kilograms in milk
Without 50.0 kilograms of pure red wines
0.3 kilogram of natrium citricum
0.6 kilogram of sodium dihydrogen phosphate
2.5 kilograms of Arabic gums
2.0 kilograms of pectin
0.9 kilogram of gellan gum
40.0 kilograms of white sugar
4.4 kilograms of HFCSs
Water surplus
Described is 0.1%Vol without pure red wine precision; The acidity pH value is: 5.0; Polyphenol index: 130; Reduced sugar: 3.9.
Product processes: with embodiment 3.
Comparative example's four dealcoholysis red wine milk beverages
Prescription (in ton)
250.0 kilograms in milk
30.0 kilograms of red wines
0.5 kilogram of natrium citricum
0.08 kilogram of gellan gum
30.0 kilograms of white sugar
Water surplus
Described red wine precision is 12%Vol; The acidity pH value is: 3.96; Polyphenol index: 52; Reduced sugar: 3.5
Product processes: with embodiment 1.
The product stability test experiments
Take embodiment 1,2,3,4 and Comparative Examples 1,2,3,4 red wine place at normal temperature (about 18～25 ℃) as specimen and observe, by whether the product structural state is had layering; Whether liquid level has the bleed phenomenon; Whether gel and caking phenomenon are arranged in the product.The result as shown in the following Table 1.Investigating the result from stability experiment can find out: utilize the prepared liquid diary product of interpolation buffer salt of the present invention (embodiment 1,2,3,4 products) to preserve 6 months structural states at normal temperature normal, only have the product of embodiment 2 that slight bleed phenomenon was arranged in the time of 6 months, products obtained therefrom can reach shelf-life of 6 months even longer.In preparation process, just there are not apparent in view gel, caking phenomenon placement substantially can not drink after 1 month and add the prepared liquid diary product of buffer salt (comparative example 1,2), commercial value is low even do not have commercial use value, in addition, comparative example 3-4 also causes product apparent in view gel, caking phenomenon to occur because the consumption of stabilizing agent is improper.
Claims (3)
1. a liquid diary product that contains red wine is characterized in that, based on the described liquid diary product of 1000 weight portions, it comprises:
Surplus is water,
Wherein, described buffer salt is selected from one or more in the group that comprises sodium phosphate trimer, calgon, natrium citricum, potassium citrate and sodium dihydrogen phosphate;
Described red wine is dealcoholysis red wine or without pure red wine, alcoholic strength is 0-2%Vol.
2. the liquid diary product that contains red wine according to claim 1, it is characterized in that, described stabilizing agent is selected from one or more combinations in single bi-tristearin, sucrose-fatty glyceride, polyglycerol fatty acid glyceride, xanthans, sodium carboxymethylcellulose, propylene glycol alginate, carragheen, Arabic gum, pectin, gellan gum, melon glue, converted starch and the soybean polyoses body.
3. one kind prepares the method that contains the liquid diary product of red wine claimed in claim 1, it is characterized in that, said method comprising the steps of:
1) dissolving sweet substance, stabilizing agent and fully mix with milk;
2) after buffer salt dissolves in red wine and mixes with step 1) in the feed liquid of closing fully stir;
3) with the mixed liquor that obtains 45～70 ℃ of temperature, at one-level homogenization pressure 16MPa～22MPa, double-stage homogenization pressure is homogeneous under the condition of 3-6MPa;
4) sterilization, can, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200910243609 CN101731348B (en) | 2009-12-18 | 2009-12-18 | Red wine-containing liquid dairy product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200910243609 CN101731348B (en) | 2009-12-18 | 2009-12-18 | Red wine-containing liquid dairy product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101731348A CN101731348A (en) | 2010-06-16 |
| CN101731348B true CN101731348B (en) | 2013-01-23 |
Family
ID=42455764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200910243609 Active CN101731348B (en) | 2009-12-18 | 2009-12-18 | Red wine-containing liquid dairy product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731348B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101986849B (en) * | 2010-11-10 | 2014-04-16 | 内蒙古伊利实业集团股份有限公司 | Fruit vinegar-contained acidic milk drink and preparation method thereof |
| CN106912611A (en) * | 2015-12-28 | 2017-07-04 | 麦趣尔集团股份有限公司 | A kind of preparation method of chocolate Rum modulation breast |
| CN106754158A (en) * | 2016-11-09 | 2017-05-31 | 石家庄市兄弟伊兰食品配料有限公司 | Rum fruit juice milk drink and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242421A (en) * | 1999-06-15 | 2000-01-26 | 赖国春 | Milk wine and method for preparing same |
| CN1262046A (en) * | 1999-02-01 | 2000-08-09 | 王巴特 | Full-nutrients milk wine and its making technology |
| CN101040634A (en) * | 2007-02-15 | 2007-09-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing lactic acid drink containing flesh grains |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080954A (en) * | 1993-03-09 | 1994-01-19 | 魏俊才 | Koumiss and manufacture craft thereof |
| WO2004072271A1 (en) * | 2003-02-11 | 2004-08-26 | Chr. Hansen A/S | Yeast compositions and starter cultures |
| WO2009089974A1 (en) * | 2008-01-17 | 2009-07-23 | Unilever Nv | Food composition |
-
2009
- 2009-12-18 CN CN 200910243609 patent/CN101731348B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262046A (en) * | 1999-02-01 | 2000-08-09 | 王巴特 | Full-nutrients milk wine and its making technology |
| CN1242421A (en) * | 1999-06-15 | 2000-01-26 | 赖国春 | Milk wine and method for preparing same |
| CN101040634A (en) * | 2007-02-15 | 2007-09-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing lactic acid drink containing flesh grains |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101731348A (en) | 2010-06-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104886249B (en) | A kind of lactobacillus fruit juice drink and preparation method thereof | |
| CN102986874A (en) | Kefir viable type sour milk beverage and production method thereof | |
| CN101940236A (en) | Coagulated yoghurt with aloe fruit granules and manufacturing method thereof | |
| CN101322513A (en) | Liquid state dairy food and producing method thereof | |
| CN105901136A (en) | Brown drinking yoghurt and production method thereof | |
| CN1198513C (en) | Process for producing drinks containing lactate | |
| CN101766226A (en) | Liquid dairy product containing oligomate and dietary fiber and preparation method thereof | |
| CN102422888A (en) | Method for producing low lactose modification milk by EHT | |
| CN101601428B (en) | Sour milk beverage and preparation method thereof | |
| CN101731348B (en) | Red wine-containing liquid dairy product and preparation method thereof | |
| CN102488005A (en) | Process for producing colostrum yoghourt | |
| CN101496541A (en) | Application of soluble soybean polysaccharide in milk beverage added with plant protein | |
| CN106035666A (en) | Flavored fermented milk and preparation method thereof | |
| CN101467560B (en) | Liquid dairy produce containing casein phosphoeptides and method for producing the same | |
| CN101822407A (en) | Compound protein beverage and production method thereof | |
| CN103355573A (en) | Low-sugar fruit jam with fruit grains and preparation method thereof | |
| CN102511552B (en) | Polysaccharide composite nutritional milk and preparation method thereof | |
| CN106070622A (en) | Yoghourt containing microbial source polyglucose and preparation method thereof | |
| CN102106385B (en) | Milk beverage containing fruit wine and preparation method thereof | |
| CN102047975B (en) | Grape seed extract-containing liquid dairy product and preparation method thereof | |
| CN108244255A (en) | A kind of milk drink and preparation method thereof | |
| CN103859136A (en) | Low-sugar goat milk ice cream and preparation method thereof | |
| CN103783159A (en) | Health-preservation active culture fresh milk fermentation type wolfberry drink | |
| CN102793015A (en) | Method for preparing fermented fruit milk beverage | |
| CN103283849A (en) | Lecithin protein milk beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |