CN101986849A - Fruit vinegar-contained acidic milk drink and preparation method thereof - Google Patents
Fruit vinegar-contained acidic milk drink and preparation method thereof Download PDFInfo
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- CN101986849A CN101986849A CN201010540817XA CN201010540817A CN101986849A CN 101986849 A CN101986849 A CN 101986849A CN 201010540817X A CN201010540817X A CN 201010540817XA CN 201010540817 A CN201010540817 A CN 201010540817A CN 101986849 A CN101986849 A CN 101986849A
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- fruit vinegar
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Abstract
The invention relates to the field of liquid milk treatment, in particular to a fruit vinegar-contained acidic milk drink and a preparation method thereof. Based on 100 parts by weight of raw materials of flavored milk, the fruit vinegar-contained acidic milk drink of the invention is prepared from the following components in parts by weight: 4-10 parts of fruit vinegar, 0.02-0.5 part of lactoprotein, 0.2-0.6 part of thickener and the balance of acidity regulator, wherein the thickener is prepared from the following components in parts by weight: 0.15-0.4 part of soybean polysaccharide and 0.05-0.2 part of pectin, and the acidity regulator is prepared from the following components in parts by weight: 0.05-0.3 part of citric acid monohydrate, 0.05-0.2 part of lactic acid and 0.01-0.1 part of sodium citrate. The fruit vinegar-contained acidic milk drink of the invention combines milk and fruit vinegar, not only has the milk nutrition, but also has important health function; and the prepared acidic milk drink avoids creaming and whey precipitation in shelf life and has the advantages of normal flavor and long shelf life.
Description
Technical field
The present invention relates to the liquid milk manufacture field, particularly, the present invention relates to a kind of acidic milk drink that contains fruit vinegar and preparation method thereof.
Background technology
World today's population is the trend of aging, improves human beings'health level, the immunocompetence that strengthens human body and anti-ageing ability and becomes the human problem of paying close attention to.Along with the raising of economic level and quality of life, from the nutrition and health care type that trends towards simply having adequate food and clothing, health food worldwide just more and more is much accounted of people to the demand of food.According to the prediction of expert in the industry, following 10 years human will the application of advanced technology, technology, raw material and international standard produce better local flavor, more high-quality, more novel drink.
Vinegar now has been developed to seasoned vinegar or drinking vinegar as a kind of traditional food.They have Appetizing spleen-tonifying, the warm blood of sobering up, eliminate fatigue, beauty treatment, the anti-ageing effect of waiting for a long time.Modern medicine and nutritionist studies confirm that, contain rich organic acid in the vinegar, can soften string, promote the metabolism of sugar, the sclerotin in the dissolving animal based food, promote the absorption of calcium, phosphorus, and can remove tired material one lactic acid and pyruvic acid in the muscle; In addition, vinegar can also help digest, and promotes that nutriment is absorbed by human body in the food, and the oxide in inhibition and the reduction aging course forms.Therefore containing vinegar class milk beverage is that the drink with health care can effectively be provided.
Cow's milk is nutritious, digests and assimilates easily, is the most approaching perfect food.With cow's milk is the seasoning milk beverage of primary raw material, and for example milk beverage, seasoning breast, fortification breast etc. owing to contain the abundant nutrition of cow's milk, and numerous in variety, have become the important component part of people's diet.
Therefore, fruit vinegar is added in the dairy products, the nutrition that both can have milk, can play the health care of fruit vinegar again, but the seasoning Ruzhong is added into fruit vinegar exists a lot of difficulties, because multiple materials such as acetic acid that contains in the fruit vinegar and apple tunning can have influence on the stability of lactoprotein, can cause the protein flocculation, therefore how keeping the stability of nutriment to have good taste flavor simultaneously also is to be added into the difficulty that fruit vinegar need overcome in the seasoning Ruzhong.The present invention is a starting point from reasonably combined, the addition of the kind of stabilizing agent and the aspects such as addition of fruit vinegar, studies, and can keep the product clean taste when obtaining better products stability.
Summary of the invention
The object of the present invention is to provide a kind of acidic milk drink that contains fruit vinegar, obtained good stable and kept the salubrious mouthfeel of product simultaneously.
A further object of the present invention has been to provide a kind of method of producing above-mentioned milk beverage.
According to the acidic milk drink that contains fruit vinegar of the present invention, based on the described seasoning dairy milk starting material of 100 weight portions, it comprises:
4～10 parts of fruit vinegars, 0.02～0.5 part of lactoprotein;
0.2 part～0.6 part of thickener, described stabilizing agent comprises thickener, described thickener is 0.15～0.4 part of soybean polysaccharides, 0.05～0.2 part of pectin;
Acidity regulator, described acidity regulator are 0.01～0.1 part of 0.05～0.3 part of water citric acid, 0.05～0.2 part of lactic acid and natrium citricum.
According to the acidic milk drink that contains fruit vinegar of the present invention, described lactoprotein is from skimmed milk power, and content of milk protein was 0.02～0.5% during raw material was formed, and the skimmed milk power protein content is 32%, and therefore, skimmed milk power content is 1.5～6.5 ‰.
According to the acidic milk drink that contains fruit vinegar of the present invention, described thickener can also be in Arabic gum, carragheen, melon glue, converted starch, casein, sodium carboxymethylcellulose, gellan gum, sodium alginate, xanthans, dextrin and the sodium alginate propylene glycol ester one or more.
The method of the acidic milk drink that contains fruit vinegar that preparation according to the present invention is above-mentioned, this method may further comprise the steps:
1) stabilizing agent is mixed with changing good milk powder, obtain the milk material;
2) dissolving fruit vinegar and acidity regulator obtain fruit vinegar solution;
3) fruit vinegar solution and milk material are mixed;
4) homogeneous, sterilization, can obtain containing the seasoning breast of fruit vinegar.
The production method of fruit vinegar comprises two kinds at present: two kinds of allotment type fruit vinegar and fermented type fruit vinegars.
The production technology of fermented type fruit vinegar:
Choosing fruit → cleaning → blanching → peeling stoning → crushing and beating → coarse filtration → Normal juice → centrifugal → subsider juice → access saccharomycete carries out alcoholic fermentation → filtration → access acetic acid bacteria and carries out acetic fermentation → clarification degerming → packing → check → finished product.
Allotment type fruit vinegar production:
Brewage rice vinegar → dilution → citric acid → natrium citricum
---mix → sweetener → reduce by half evenly →
Apple → preliminary treatment → cider
Constant volume → filtration → sterilization → essence → cooling → packing → check → finished product.
In addition, the production method in according to a particular embodiment of the invention may further comprise the steps:
1, batching: after abundant dissolving such as stabilizing agent, white granulated sugar, squeeze in the material-compound tank, the milk powder good with change fully mixes.
2, fully dissolve acidity regulator with cold batching water and fruit vinegar makes it become clear solution.
3, adopt the online sour mode that adds, add temperature≤15 ℃ of mixed liquor before the acid, about 3: 1 of the ratio of mixed liquor and acid solution is carried out acid adjustment.
4, homogeneous: the feed liquid of the acidic milk drink that contains fruit vinegar that step 3 obtains is preheating to 50～70 ℃, carries out homogeneous then, and homogenization pressure is 15～25MPa, and temperature is 50～70 ℃.
5, sterilization: the feed liquid behind the homogeneous (can suitably add flavor substance) is carried out sterilization, reaches commercial sterilization.
6, can: the feed liquid after the sterilization is carried out can, obtains containing the acidic milk drink product of fruit vinegar, and further packing, check can be dispatched from the factory after qualified.
The present invention is by the addition to selection of stabilizers and reasonable mixing match and the best, thereby effectively improve in the yoghurt stability that adds integral system behind the fruit vinegar, and can effectively improve and contain the stability of fruit vinegar acidic milk drink system under long shelf-life condition.
Acidic milk drink by interpolation fruit vinegar of the present invention, realized combining of milk and fruit vinegar, the nutrition that not only has milk, and has an important health care, make product not only have very high nutritive value, strengthened the anti-immunity effect of dairy products, and have strong fragrance of fruit vinegar and lubricious salubrious mouthfeel; And the invention solves stability problem, no serious fat floating in the acidic milk drink shelf-life for preparing, no whey is separated out, and local flavor is normal, has the very long shelf-life.
The specific embodiment
Embodiment 1
The acidic milk drink prescription of present embodiment is (in one ton of product):
6.5 kilograms of skimmed milk powers
40 kilograms of white granulated sugars
2.5 kilograms of soybean polyoses bodies
0.5 kilogram of pectin
3.0 kilograms of Citric Acid Monos
0.5 kilogram of lactic acid
0.7 kilogram of natrium citricum
40 kilograms of fruit vinegars
1.1 kilograms of flavoring essences
Water surplus.
The product feature of the acidic milk drink that contains fruit vinegar of present embodiment is: protein content is about 0.2%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, the strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the acidic milk drink that contains fruit vinegar of present embodiment can be in 8 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
Embodiment 2
The acidic milk drink prescription of present embodiment is (in one ton of product):
1.5 kilograms of skimmed milk powers
40 kilograms of white granulated sugars
4.0 kilograms of soybean polyoses bodies
2.0 kilograms of pectin
0.5 kilogram of Citric Acid Mono
0.5 kilogram of lactic acid
0.1 kilogram of natrium citricum
The fruit vinegar double centner
1.1 kilograms of flavoring essences
Water surplus.
The product feature of the acidic milk drink that contains fruit vinegar of present embodiment is: protein content is about 0.05%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, the strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the acidic milk drink that contains fruit vinegar of present embodiment can be in 8 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
Embodiment 3
The acidic milk drink prescription of present embodiment is (in one ton of product):
5.0 kilograms of skimmed milk powers
40 kilograms of white granulated sugars
2.0 kilograms of soybean polyoses bodies
1.0 kilograms of pectin
1.0 kilograms of Citric Acid Monos
2.0 kilograms of lactic acid
1.0 kilograms of natrium citricums
70 kilograms of fruit vinegars
1.1 kilograms of flavoring essences
Water surplus.
The product feature of the acidic milk drink that contains fruit vinegar of present embodiment is: protein content is about 0.16%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, the strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the acidic milk drink that contains fruit vinegar of present embodiment can be in 8 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
Embodiment 4
The acidic milk drink prescription of present embodiment is (in one ton of product):
5.0 kilograms of skimmed milk powers
40 kilograms of white granulated sugars
1.5 kilograms of soybean polyoses bodies
0.5 kilogram of pectin
1.0 kilograms of Citric Acid Monos
2.0 kilograms of lactic acid
1.0 kilograms of natrium citricums
60 kilograms of fruit vinegars
1.1 kilograms of flavoring essences
Water surplus.
The product feature of the acidic milk drink that contains fruit vinegar of present embodiment is: protein content is about 0.16%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, the strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the acidic milk drink that contains fruit vinegar of present embodiment can be in 8 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
Comparative Examples 1
The acidic milk drink prescription of present embodiment is (in one ton of product):
5.0 kilograms of skimmed milk powers
40 kilograms of white granulated sugars
Market milk beverage compound stabilizer (this stabilizing agent be industry generally acknowledge to milk beverage stability brother company's stabilizing agent preferably) 2.5 kilograms
1.0 kilograms of Citric Acid Monos
2.0 kilograms of lactic acid
1.0 kilograms of natrium citricums
70 kilograms of fruit vinegars
1.1 kilograms of flavoring essences
Water surplus.
The product feature of the acidic milk drink that contains fruit vinegar of present embodiment is: protein content is about 0.16%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, the strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the acidic milk drink that contains fruit vinegar of present embodiment can be in 8 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
Embodiment 5 product mouthfeels and local flavor are tasted experiment
Get the outturn sample of embodiment 1,2,3,4 and Comparative Examples 1, 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 acidic milk drink that contains fruit vinegar of embodiment 1,2,3 and the product of Comparative Examples 1 are tasted (taste sample and be the fresh sample that production obtains in the 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:
From this experimental result as can be seen, all in all, the product of embodiments of the invention obtains liking of most of people in the smooth degree of mouthfeel, local flavor and nutrition, the acidic milk drink product that contains fruit vinegar improves a lot in the smooth degree of mouthfeel, local flavor and nutrition, is subjected to liking of consumer.
Embodiment 6 product stability test experiments
The acidic milk drink that contains fruit vinegar with embodiment 1,2,3,4 and Comparative Examples 1 is that specimen leaves standstill observation under normal temperature (about 18～25 ℃) placement, 37 ℃ of oven conditions, by observing distribution situation and precipitation capacity the stability of product is divided.
(1) the visual observations method is: the product sterile filling in the trial jar, leaves standstill placement in 250ml Germany SCHOTT DURAN glass.See through integral body and local state in the vial visual observations product under static condition, 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.
(2) lactoprotein precipitation detection method is: the product sterile filling leaves standstill placement in the colorimetric cylinder of 100ml.Be the dark beds of precipitation thickness in ruler measurement products bottom of 0.5mm across vial wall precision under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table 1:
Observed result under table 1 normal temperature: (18～25 ℃, 240 days)
Table 237 ℃ following observed result (36～38 ℃, 60 days)
Investigate the result as can be seen from above stability experiment: utilize the prepared milk beverage of stabilizing agent of the present invention (embodiment 1,2,3,4) product structural state after the normal temperature preservation was placed 2 months in 8 months and 37 ℃ even, has only a spot of solids precipitation phenomenon, compare with commercially available similar milk beverage (Comparative Examples 1), milk beverage stability of the present invention is better, and shelf life is longer.
The acidic milk drink flavor taste that embodiment 7 contains fruit vinegar changes test experiments
To the taste tests that the acidic milk drink that contains fruit vinegar carries out, experiment mainly changes at its flavor taste in the shelf-life and carries out.
The test experiments method is: the product of getting the embodiment of the invention 1,2,3,4 respectively is as specimen, carry out " getting two in three " with control sample (control sample is the of that month fresh sample of producing) and taste experiment (triangle method of inspection, triangle test), mainly investigate the situation of change of product special flavour in the shelf-life.The sample of every embodiment was done the taste sensory test one time in every month, taste about number 50 people for every group, and the men and women respectively accounts for half, all has certain trial test experience.
During each taste evaluation, every group of sample comprises two specimen and a control sample, or two control samples and a specimen, the order employing random sequence that sample is put, and sample appearance does not have obvious characteristic difference.If the trial test personnel have correctly selected two identical samples of smell according to growing smell difference from three samples, prove that then there are taste smell difference in specimen and control sample; If select mistake then prove specimen and control sample does not have taste smell difference.
After finishing, trial test adds up tasting the result, according to " triangle test check table " in the food sense organ appraise method (" appraise of food sense organ " publishing house of South China Science ﹠ Engineering University in February, 2003 second edition) as can be known, surpass more than 24 people if make the people of correct selection, can think that there are notable difference in two set products taste and mouthfeel on 5% level of signifiance.The product special flavour sensory difference comparing result statistics of each embodiment sees also following table 3:
The shelf life of products intussusception smell of each embodiment of table 3 changes tastes the comparative result statistical form
Can learn according to statistics: mouthfeel and the local flavor of the product of the embodiment of the invention 1,2,3,4 in the shelf-life do not have evident difference with the new product of producing this month on 5% level of signifiance in preceding 8 months, it is less to prove that product of the present invention flavor taste in the shelf-life changes, within tolerance interval.
Claims (4)
1. an acidic milk drink that contains fruit vinegar is characterized in that, based on the raw material of the described seasoning breast of 100 weight portions, it comprises:
4～10 parts of fruit vinegars;
0.02～0.5 part of lactoprotein;
0.2 part～0.6 part of thickener, described thickener are 0.15～0.4 part of soybean polysaccharides, 0.05～0.2 part of pectin;
Acidity regulator, described acidity regulator are 0.01～0.1 part of 0.05～0.3 part of water citric acid, 0.05～0.2 part of lactic acid and natrium citricum.
2. the acidic milk drink that contains fruit vinegar according to claim 1 is characterized in that, described lactoprotein is from skimmed milk power, and wherein the skimmed milk power protein content is 32%.
3. the acidic milk drink that contains fruit vinegar according to claim 1, it is characterized in that described thickener also comprises one or more in Arabic gum, carragheen, melon glue, converted starch, casein, sodium carboxymethylcellulose, gellan gum, sodium alginate, xanthans, dextrin and the sodium alginate propylene glycol ester.
4. one kind prepares the described method that contains the acidic milk drink of fruit vinegar of claim 1, it is characterized in that affiliated method may further comprise the steps:
1) stabilizing agent is mixed with changing good milk powder, obtain the milk material;
2) dissolving fruit vinegar and acidity regulator obtain fruit vinegar solution;
3) fruit vinegar solution and milk material are mixed;
4) homogeneous, sterilization, can obtain containing the acidic milk drink of fruit vinegar.
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Cited By (1)
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| CN102342324A (en) * | 2011-10-12 | 2012-02-08 | 内蒙古伊利实业集团股份有限公司 | Acidic milk beverage containing ginger extracting solution and preparation method thereof |
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