CN101731352A - Milk beverage with dietary function and preparation method thereof - Google Patents
Milk beverage with dietary function and preparation method thereof Download PDFInfo
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Abstract
The invention relates to field of liquid milk, in particular to a milk beverage with the dietary function and a preparation method thereof. The milk beverage based on 100 parts by weight comprises 30-80 parts of milk, 2-4 parts of white granulated sugar, 1-2 parts of yam flour, 2.5-5 parts of jujube juice, 0.02-1 part of stabilizing agent and 0.1-0.35 part of acidity agent by weight. The invention provides a brand-new milk beverage or milk product, filling a gap in the current market. The invention selects the medicinal and edible jujubes and Chinese dates as the materials and plays a role of treating diseases with nutrition through scientific compatibility. The milk beverage breaks through the product structures and formula of the original milk beverages, increases the variety of the product, ensures the obtained product to be homogeneous and stable and simultaneously solves the problem of mouthfeel harmony when adding the yam and jujubes into the milk beverages.
Description
Technical field
The present invention relates to field of liquid milk, particularly, the present invention relates to a kind of milk beverage and preparation method thereof with dietary function.
Background technology
Milk is nutritious, digest and assimilate easily, inexpensive, instant, is the most approaching perfect food, and person " white blood " is optimal wholefood.Comprise amounts of protein in the milk, be mainly casein, albumin, globulin, lactoprotein etc., 8 seed amino acids of needed by human are arranged in the 20 contained several amino acids, lactoprotein is a complete protein, and digestibility is up to 98%.
In conjunction with the market demand of current food security, nutrient health, improve health by diet, become increasing consumer's first-selection.Particularly rhythm of life is fast, life stress is big, the working clan who is in sub-health state for a long time press for a kind of both be rich in functional, nutritious again and have portability food, dally over one's work thereby reach neither, do not take the too many time of individual yet, just can effectively promote the health status of oneself, have abundant energy.
Tonic surpasses builds up one's health by taking tonic, but present stage, tonic more was that to use be in family, restaurant, and it makes more complicated, and the operating time is long, and the characteristics that are not easy to carry do not catch up with the fast pace of city life and work.The market active demand is a both to have had convenience, had nourishing again, and had the fast-moving consumer goods (food) of fashion.
With milk is carrier, according to the raw-food material of the more reasonably combined integration of drinking and medicinal herbs of theory of traditional Chinese medical science, from making things convenient for angle, makes the fashion trend that dairy products of all kinds or milk beverage more and more become a kind of food consumption.Red date and Chinese yam are the food materials of two kinds of integration of drinking and medicinal herbs, and red date and Chinese yam compatibility are understood the fortune ability that can improve spleen by Syndrome in TCM, improve deficiency of blood state, anti-cardiac-cerebral ischemia improves deficiency of vital energy state, Chinese People's Anti-Japanese Military and Political College's cerebral anoxia, the qi and blood of human body is full, improves immunity of organisms.
Red date and Chinese yam goods and materials are abundant, and selection is convenient, moderate cost, can be extensive and a large amount of be applied to industrial production, can realize the industrial production of serialization, provide possibility thereby promote for the large tracts of land of dietotherapy fast-moving consumer goods.Jin Yanmei etc. " development of compound Chinese yam red date drinks " disclose Chinese yam and red date drinks, and it adopts jujube juice and Succus Rhizoma Dioscoreae is raw material, the non-milk beverage of product.Wang Lixia etc. " development of coagulating type Chinese yam Chinese date yoghourt " disclose Chinese yam and red date coagulability sour milk, and it is filled a prescription at sour milk, non-milk beverage.
Summary of the invention
The purpose of this invention is to provide a kind of milk beverage that contains yam flour and jujube juice with dietary function.
A further object of the present invention provides preparation above-mentioned method with milk beverage of dietary function.
According to the milk beverage with dietary function of the present invention, based on the described milk beverage of 100 weight portions, it comprises:
Suckle 30～80 parts,
2～4 parts of white granulated sugars,
1～2 part of yam flour,
Jujube juice 2.5-5 part,
0.02～1 part of stabilizing agent,
0.1～0.35 part of acid
Add water to 100 parts.
Among the present invention, milk and dairy produce can be: common cow's milk comprises full-cream, degreasing and half degreasing; Or the recombined milk that forms with other components configuration of milk powder, cream, protein hydrolysate, whey powder or milk.
Wherein, jujube juice obtains for buying, and color and luster is the dark purplish red of uniformity, has strong red date fragrance, free from admixture.Technical indicator should satisfy:
1, soluble solid (20 ℃, compound microcapsule), Brix 〉=65
2, total acid (rehydration to 20.5% mensuration), g/100ml 〉=0.1
3, amino nitrogen (rehydration to 20.5% mensuration), mg/100ml 〉=15
Wherein the outward appearance of yam flour is pale brown look, bakes hay-scented, and is little sweet.Technical indicator should satisfy:
1, protein 〉=11.2%,
2, fat 〉=13.2%,
3, starch 〉=28.7%,
4, total reducing sugar 〉=16.2%,
5, free amino acid 0.13%.
According to milk beverage of the present invention, wherein, stabilizing agent comprises one or more of pectin, propylene glycol alginate, CMC, sodium alginate, microcrystalline cellulose, xanthans, single hard fatty acid ester, sucrose fatty ester, single diacylglycerol, butanedioic acid monoglyceride.
According to milk beverage of the present invention, wherein acid comprises: one or more in citric acid, lactic acid, malic acid, the tartaric acid.
According to milk beverage of the present invention, protein reaches more than 1.0%, and fat reaches more than 1.0%, meets the milk-contained drink quality standard.
The method of the milk beverage of the above-mentioned tool dietary function of preparation according to the present invention is:
Former milk check → milk collection → storage → clean breast → batching → homogeneous → sterilization or sterilization → cooling → can → case → detect → dispatch from the factory
Concrete steps are as follows:
(a) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology, after leave in the material-compound tank stand-by;
(b) pour the water of 10%-15% in the material-compound tank into, be warming up to 45-55 ℃, slowly pour yam flour while stirring into, stirred 20-30 minute.After be warming up to 63-65 ℃, add 50% the stabilizing agent aqueous solution and constantly stir homogeneous;
(c) with jujube juice, acid, white granulated sugar uniform dissolution, constantly stir and slowly pour in (b), will remain 50% the stabilizing agent aqueous solution simultaneously and pour in the jar;
(d) constant volume: according to prescription, flavoring essence, water are squeezed in the material-compound tank, mixing plant is set in the material-compound tank, speed setting is at 200r/min;
(e) the above-mentioned milk composition that will prepare is by 72-75 ℃ of sterilization 15-20 second, or sterilizes in 110～150 ℃/4～30 seconds in closed environment;
(d) can and cooling: can adopt cold-aseptic filling, promptly be cooled to≤30 ℃ of directly vannings of canned back; Warm can in also can adopting promptly is cooled to 65-75 ℃ of canned back and falls the bottle sterilization greater than 90 seconds, cooling again.
The invention provides a kind of brand-new milk beverage or dairy products, filled up the blank of existing market.The selected food materials of the present invention are red date and dates of integration of drinking and medicinal herbs, by the science compatibility, have played the effect that nutrition is cured the disease.The present invention has broken through the product structure and the prescription of original milk beverage and has formed, and has increased the kind of product, and the product stable homogeneous that obtains has solved the problem of adding the mouthfeel harmony of Chinese yam and red date in milk beverage simultaneously.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1:
Milk: 30 parts
White granulated sugar: 2.5 parts
Pectin, propylene glycol alginate, sucrose fatty ester: 0.04 part
Yam flour: 1 part
Jujube juice: 2.5 parts
Citric acid: 0.02 part
Milk flavour: 0.005 part
Add water to 100 parts
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.1%, this index and standard are the national standard and the industry standard of milk well known in the art).
White granulated sugar: meet standard GB 317 primary standards.
Yam flour: protein 11.8%, fat 15.1%, starch 29.7%, total reducing sugar 〉=18.2%, free amino acid 0.13%.
Jujube juice: soluble solid 65, Brix total acid (rehydration to 20.5% mensuration), 0.1g/100ml, amino nitrogen (rehydration to 20.5% mensuration), 16mg/100ml.
Citric acid: meet standard GB 1987.
Other raw material: meet concerned countries standard, industry standard or company standard.
Preparation process:
Former milk check → milk collection → storage → clean breast → batching → homogeneous → sterilization or sterilization → cooling → can → case → detect → dispatch from the factory
Concrete steps are as follows:
(a) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology, after leave in the material-compound tank stand-by;
(b) pour 10% water in the material-compound tank into, be warming up to 45 ℃, slowly pour yam flour while stirring into, stirred 25 minutes.After be warming up to 65 ℃, add 50% the stabilizing agent aqueous solution and constantly stir homogeneous.
(c) with jujube juice, citric acid, white granulated sugar uniform dissolution, constantly stir and slowly pour in (b), will remain 50% the stabilizing agent aqueous solution simultaneously and pour in the jar.
(d) constant volume: according to prescription, flavoring essence, water are squeezed in the material-compound tank, mixing plant is set in the material-compound tank, speed setting is at 200r/min.
(e) the above-mentioned milk composition that will prepare was by 72 ℃ of sterilizations 15 seconds.
(d) can and cooling: warm can in the employing promptly is cooled to 65-75 ℃ of canned back and falls the bottle sterilization greater than 90 seconds, cooling again.
Product feature: protein content is about in the red date Chinese yam milk beverage of present embodiment: 1.0%, and fat content is about 1.04%, and the viscosity of this product is about the 39-46 centipoise, and the pH value is about between the 4.0-4.3.
The product integrality is even, and mouthfeel is full soft and smooth, and containing red date when having the milk local flavor again has special fragrance.Normal through this milk beverage of experimental test Product Status in six months normal temperature shelf-lifves process, no elutriation state, no lamination, fat-free come-up, local flavor is normal.
Embodiment 2
Milk: 50 parts
White granulated sugar: 4 parts
CMC, sodium alginate, xanthans: 0.02 part
Yam flour: 2 parts
Jujube juice: 5 parts
Citric acid, lactic acid: 0.4 part
Sour milk essence: 0.01 part
Add water to 100 parts
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.1%, this index and standard are the national standard and the industry standard of milk well known in the art.
White granulated sugar: meet standard GB 317 primary standards.
Yam flour: protein 12.1%, fat 15.4%, starch 29.2%, total reducing sugar 〉=17.8%, free amino acid 0.14%
Jujube juice: soluble solid 63Brix, total acid (rehydration to 20.5% mensuration), 0.15g/100ml, amino nitrogen (rehydration to 20.5% mensuration), 17mg/100ml.
Citric acid, lactic acid: meet standard GB 1987 and GB 2023.
Other raw material: meet concerned countries standard, industry standard or company standard.
Preparation process:
Former milk check → milk collection → storage → clean breast → batching → homogeneous → sterilization or sterilization → cooling → can → case → detect → dispatch from the factory
Concrete steps are as follows:
(a) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology, after leave in the material-compound tank stand-by.
(b) pour 10% water in the material-compound tank into, be warming up to 50 ℃, slowly pour yam flour while stirring into, stirred 30 minutes, after be warming up to 65 ℃, add 50% the stabilizing agent aqueous solution and constantly stir homogeneous.
(c) with jujube juice, citric acid, lactic acid, white granulated sugar uniform dissolution, constantly stir and slowly pour in (b), will remain 50% the stabilizing agent aqueous solution simultaneously and pour in the jar.
(d) constant volume: according to prescription, flavoring essence, water are squeezed in the material-compound tank, mixing plant is set in the material-compound tank, speed setting is at 200r/min.
(e) the above-mentioned milk composition that will prepare was by 75 ℃ of sterilizations 15 seconds.
(d) can and cooling: adopt cold-aseptic filling, promptly be cooled to≤30 ℃ of directly vannings of canned back.
Product feature: protein content is about in the red date Chinese yam milk beverage of present embodiment: 1.4%, and fat content is about 1.7%, and the viscosity of this product is about the 50-60 centipoise, and the pH value is about between the 4.0-4.3.
The product integrality is even, the full slyness of mouthfeel, and containing red date when having the milk local flavor again has special fragrance.Normal through this milk beverage of experimental test Product Status in six months normal temperature shelf-lifves process, no elutriation state, no lamination does not have serious fat floating, and local flavor is normal.
Embodiment 3
Milk: 40 parts
White granulated sugar: 4 parts
Microcrystalline cellulose, butanedioic acid monoglyceride, sodium alginate: 0.02 part
Yam flour: 1.5 parts
Jujube juice: 4 parts
Citric acid, lactic acid: 0.25 part
Milk flavour, sour milk essence: 0.02 part
Add water to 100 parts
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.1%, this index and standard are the national standard and the industry standard of milk well known in the art.
White granulated sugar: meet standard GB 317 primary standards.
Yam flour: protein 12.1%, fat 15.4%, starch 29.2%, total reducing sugar 〉=17.8%, free amino acid 0.14%.
Jujube juice: soluble solid 63Brix, total acid (rehydration to 20.5% mensuration), 0.15g/100ml, amino nitrogen (rehydration to 20.5% mensuration), 17mg/100ml.
Citric acid, lactic acid: meet standard GB 1987 and GB 2023.
Other raw material: meet concerned countries standard, industry standard or company standard.
Preparation process:
Former milk check → milk collection → storage → clean breast → batching → homogeneous → sterilization or sterilization → cooling → can → case → detect → dispatch from the factory
Concrete steps are as follows:
(a) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology, after leave in the material-compound tank stand-by;
(b) pour 15% water in the material-compound tank into, be warming up to 50 ℃, slowly pour yam flour while stirring into, stirred 30 minutes.After be warming up to 65 ℃, add 50% the stabilizing agent aqueous solution and constantly stir homogeneous.
(c) with jujube juice, citric acid, lactic acid, white granulated sugar uniform dissolution, constantly stir and slowly pour in (b), will remain 50% the stabilizing agent aqueous solution simultaneously and pour in the jar.
(d) constant volume: according to prescription, flavoring essence, water are squeezed in the material-compound tank, mixing plant is set in the material-compound tank, speed setting is at 200r/min.
(e) the above-mentioned milk composition that will prepare was by 132 ℃ of sterilizations 4 seconds.
(d) can and cooling: adopt cold-aseptic filling, promptly be cooled to≤30 ℃ of directly vannings of canned back.
Product feature: protein content is about in the red date Chinese yam milk beverage of present embodiment: 1.1%, and fat content is about 1.4%, and the viscosity of this product is about the 40-50 centipoise, and the pH value is about between the 4.2-4.3.
The product integrality is even, the full slyness of mouthfeel, and sour and sweet palatability not only has the milk local flavor, and simultaneously contains red date again special fragrance is arranged.Normal through this milk beverage of experimental test Product Status in six months normal temperature shelf-lifves process, no elutriation state, no lamination, fat-free come-up, excellent flavor in the shelf-life.
Embodiment 4
Milk: 80 parts
White granulated sugar: 4 parts
Xanthans, butanedioic acid monoglyceride, sodium alginate, propylene glycol alginate: 1 part
Yam flour: 1 part
Jujube juice: 3 parts
Citric acid, lactic acid: 0.15 part
Sour milk essence: 0.02 part
Add water to 100 parts
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.1%, this index and standard are the national standard and the industry standard of milk well known in the art.
White granulated sugar: meet standard GB 317 primary standards.
Yam flour: protein 12.1%, fat 15.4%, starch 29.2%, total reducing sugar 〉=17.8%, free amino acid 0.14%.
Jujube juice: soluble solid 63Brix, total acid (rehydration to 20.5% mensuration), 0.15g/100ml, amino nitrogen (rehydration to 20.5% mensuration), 17mg/100ml.
Citric acid, lactic acid: meet standard GB 1987 and GB 2023.
Other raw material: meet concerned countries standard, industry standard or company standard.
The preparation method is with embodiment 1.
Product feature: protein content is about in the red date Chinese yam milk beverage of present embodiment: 2.3%, and fat content is about 2.5%, and the viscosity of this product is about the 100-120 centipoise, and the pH value is about between the 6.2-6.4.
The product integrality is even, the full thick cunning of mouthfeel, and sour and sweet palatability not only has the milk local flavor, and simultaneously contains red date again special fragrance is arranged.After drinking (300ml) in a large number, leave the fragrance of light red date milk in mouthful, can feel the warmness of silk silk.Normal through this milk beverage of experimental test Product Status in six months normal temperature shelf-lifves process, no elutriation state, no lamination does not have serious fat floating, excellent flavor in the shelf-life.
The flavor taste testing experiment
The flavor taste comparative example
Chinese yam, jujube juice consumption (based on 100 weight portion milk beverages) as shown in the following Table 1, the product that other component is fixing carries out taste flavor and tastes experiment.The trial test number is totally 140 people, and respectively the product of the dietotherapy milk beverage of embodiment 1,2,3 and Comparative Examples 1 is tasted and given a mark, every full marks 10 minutes, the mark height is then represented effective.
Product accounting result such as following table:
Table 1
As seen from Table 1, Chinese yam that provides in the embodiment of the invention and jujube juice proportioning have best flavor taste, and product inlet is grown smell, stayed mouthful lingering fragrance to obtain liking of most of people.
The stability test test
The stability comparative example
The comparative example 1
CMC, sodium alginate, xanthans: 0.015 part, other component is with embodiment 2, and the preparation method is with embodiment 2.
The comparative example 2
Xanthans, butanedioic acid monoglyceride, sodium alginate, propylene glycol alginate: 1.2 parts, the preparation method is with embodiment 4.The product of getting embodiment 1-4 and comparative example's 1,2 preparations leaves standstill observation respectively under normal temperature placement, 37 ℃ of baking ovens, mainly pay attention to the following aspects of product stability:
A) whether structural state has layering.
B) whether liquid level has the bleed phenomenon.
C) whether gel and caking phenomenon are arranged in the product.
(18～25 ℃) were placed 180 days under the normal temperature, adopted the normal observation method, shown in its observed result 2.
Table 2
| 7 days | 30 days | 60 days | 90 days | 120 days | 180 days | |
| Comparative example's 1 CMC, sodium alginate, xanthans: 0.015 part | The normal fat-free come-up of structural state | Fat-free come-up is elutriation slightly | Fat-free come-up elutriation 1 mm | Fat-free come-up generation layering | ??-- | ??-- |
| Comparative example's 2 xanthans, butanedioic acid monoglyceride, sodium alginate, propylene glycol alginate: 1.2 parts | The normal fat-free come-up of structural state | The normal fat floating 1.0mm of structural state | The normal fat floating 2.0mm of structural state | The normal fat floating 2.5mm of structural state | The normal fat floating 2.5mm of structural state | The normal fat floating 2.5mm of structural state |
| Embodiment 1 pectin, propylene glycol alginate, sucrose fatty ester: 0.04 part | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state |
| Embodiment 2 CMCs, sodium alginate, xanthans: 0.02 part | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat of structural state slightly floats | The normal fat of structural state slightly floats | The normal fat of structural state slightly floats, and is no more than 1.0 mm | The normal fat of structural state slightly floats, and is no more than 1.0 mm |
| Embodiment 3 microcrystalline celluloses, mono succinate are sweet | Structural state is normal | Structural state is normal | Structural state is normal | Structural state is normal | Structural state is normal | Structural state is normal |
| Ester, sodium alginate: 0.02 part | Fat-free come-up | Fat-free come-up | Fat-free come-up | Fat-free come-up | Fat-free come-up | Fat-free come-up |
| 7 days | 30 days | 60 days | 90 days | 120 days | 180 days | |
| Embodiment 4 xanthans, butanedioic acid monoglyceride, sodium alginate, propylene glycol alginate: 1 part | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat of structural state slightly floats | The normal fat of structural state slightly floats, and is no more than 1.0 mm | Structural state is normal, is no more than 1.0mm | The normal fat of structural state slightly floats, and is no more than 1.0 mm |
Left standstill 90 days under 37 ℃ of baking ovens, shown in its observed result 3.
Table 3
| 7 days | 30 days | 60 days | 90 days | 120 days | 180 days | |
| Comparative example's 1 CMC, sodium alginate, xanthans: 0.015 part | The normal fat-free come-up of structural state | Fat-free come-up is elutriation slightly | Fat-free come-up elutriation 1mm | Fat-free come-up generation layering | ??-- | ??-- |
| Comparative example's 2 xanthans, butanedioic acid monoglyceride, sodium alginate, propylene glycol alginate: 1.2 parts | The normal fat-free come-up of structural state | The normal fat floating 0.5mm of structural state | The normal fat floating 0.5mm of structural state | The normal fat floating 1.0mm of structural state | The normal fat floating 2.0mm of structural state | The normal fat floating 2.5mm of structural state |
| Embodiment 1 pectin, propylene glycol alginate, sucrose fatty ester: 0.04 part | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state |
| Embodiment 2 CMCs, sodium alginate, xanthans: 0.02 part | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat of structural state slightly floats | The normal fat of structural state slightly floats | The normal fat of structural state slightly floats, and is no more than 1.0mm | The normal fat of structural state slightly floats, and is no more than 1.0mm |
| 7 days | 30 days | 60 days | 90 days | 120 days | 180 days | |
| Embodiment 3 microcrystalline celluloses, butanedioic acid monoglyceride, sodium alginate: 0.02 part | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state |
| Embodiment 4 xanthans, butanedioic acid monoglyceride, sodium alginate, propylene glycol alginate: 1 part | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat of structural state slightly floats, and is no more than 1.0mm | The normal fat of structural state slightly floats, and is no more than 1.5mm | The normal fat of structural state slightly floats, and is no more than 1.5mm | The normal fat of structural state slightly floats, and is no more than 2.0mm |
From last data as can be seen, product of the present invention structural state after the normal temperature preservation was placed 2 months in 6 months and 37 ℃ is even, has only a spot of fat floating phenomenon, can illustrate that this product has good shelf stabilities.
Claims (4)
1. the milk beverage with dietary function is characterized in that, based on the described milk beverage of 100 weight portions, it comprises:
Suckle 30～80 parts,
2～4 parts of white granulated sugars,
1～2 part of yam flour,
Jujube juice 2.5-5 part,
0.02～1 part of stabilizing agent,
0.1～0.35 part of acid
Add water to 100 parts.
2. the milk beverage with dietary function according to claim 1, it is characterized in that described stabilizing agent is to be selected from the group that comprises pectin, propylene glycol alginate, CMC, sodium alginate, microcrystalline cellulose, xanthans, single hard fatty acid ester, sucrose fatty ester, single diacylglycerol, butanedioic acid monoglyceride one or more.
3. the milk beverage with dietary function according to claim 1 is characterized in that, described acid is to be selected to comprise in the citric acid, lactic acid, malic acid, tartaric group one or more.
4. one kind prepares the described method with milk beverage of dietary function of claim 1, it is characterized in that, said method comprising the steps of:
(a) leave in the material-compound tank behind the clean breast of former milk stand-by;
(b) pour the water of 10%-15% in the material-compound tank into, be warming up to 45-55 ℃, slowly pour yam flour while stirring into, stirred 20-30 minute, be warming up to 63-65 ℃ then, add 50% the stabilizing agent aqueous solution and constantly stir homogeneous;
(c) with jujube juice, acid, white granulated sugar uniform dissolution, constantly stir and slowly pour in (b), will remain 50% the stabilizing agent aqueous solution simultaneously and pour in the jar;
(d) constant volume;
(e) the above-mentioned milk composition that will prepare is by sterilization;
(f) can and cooling.
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Application publication date: 20100616 |