CN101986849B - 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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- CN101986849B CN101986849B CN201010540817.XA CN201010540817A CN101986849B CN 101986849 B CN101986849 B CN 101986849B CN 201010540817 A CN201010540817 A CN 201010540817A CN 101986849 B CN101986849 B CN 101986849B
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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 liquid milk manufacture field, particularly, the present invention relates to a kind of acidic milk drink containing fruit vinegar and preparation method thereof.
Background technology
World today's population is the trend of aging, improves the mankind's the general level of the health, the immunocompetence that strengthens human body and anti-ageing ability and becomes the problem that the mankind pay close attention to.Along with the raising of economic level and quality of life, people are to the demand of food from the nutrition and health care type that trends towards simply having adequate food and clothing, and health food is worldwide just more and more taken seriously.According to the prediction of expert in the industry, the coming 10 years mankind will application of advanced technology, technique, raw material and international standard are produced better local flavor, more high-quality, more novel drink.
Vinegar, as a kind of traditional food, has now been developed to seasoned vinegar or drinking vinegar.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 abundant organic acid in vinegar, can soften string, promote sugared metabolism, dissolve the sclerotin in animal based food, promote the absorption of calcium, phosphorus, and can remove tired material one Lactic acid and Pyruvic acid in muscle; In addition, vinegar can also help digest, and promotes in food nutriment to be absorbed by human body, and suppresses and reduce the oxide formation in aging course.Therefore containing vinegar class milk beverage, be that the drink with health care can be effectively provided.
Cow's milk is nutritious, easily digests and assimilates, and is to approach perfect food most.Flavored milk beverage take cow's milk as primary raw material, such as milk beverage, flavored milk, fortification breast etc., due to the abundant nutrition that contains cow's milk, and numerous in variety, become the important component part of people's diet.
Therefore, fruit vinegar is added in dairy products, both can there is the nutrition of milk, can play again the health care of fruit vinegar, but in flavored milk, be added into fruit vinegar and have a lot of difficulties, because the many kinds of substances such as the acetic acid containing in fruit vinegar and apple tunning can have influence on the stability of lactoprotein, can cause protein flocculation, therefore how to keep the stability of nutriment to have good taste flavor is also in flavored milk, to be added into the difficulty that fruit vinegar need to overcome simultaneously.The present invention is starting point from aspects such as reasonably combined, the addition of the kind of stabilizing agent and the additions of fruit vinegar, is studied, and can keep products taste salubrious when obtaining good product stability.
Summary of the invention
The object of the present invention is to provide a kind of acidic milk drink containing fruit vinegar, obtained good stability and kept the mouthfeel that product is salubrious 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 containing fruit vinegar of the present invention, based on the flavored milk raw material described in 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 is 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 containing fruit vinegar of the present invention, described lactoprotein is from skimmed milk power, and in raw material composition, content of milk protein is 0.02～0.5%, and skimmed milk power protein content is 32%, and therefore, skimmed milk power content is 1.5～6.5 ‰.
According to the acidic milk drink containing fruit vinegar of the present invention, described thickener can also be one or more in Arabic gum, carragheen, melon glue, converted starch, casein, sodium carboxymethylcellulose, gellan gum, sodium alginate, xanthans, dextrin and sodium alginate propylene glycol ester.
The method containing the acidic milk drink of fruit vinegar that preparation according to the present invention is above-mentioned, the method comprises the following steps:
1) stabilizing agent is mixed with the milk powder of having changed, obtain milk material;
2) dissolve fruit vinegar and acidity regulator, obtain fruit vinegar solution;
3) fruit vinegar solution and milk material are mixed;
4) homogeneous, sterilization, filling, obtains the flavored milk containing 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 → pretreatment → cider
Constant volume → filtration → sterilizing → essence → cooling → packing → check → finished product.
In addition, the production method according to a particular embodiment of the invention comprises the following steps:
1, batching: after stabilizing agent, white granulated sugar etc. are fully dissolved, squeeze in material-compound tank, fully mix with the milk powder of having changed.
2, with cold batching water, fully dissolve acidity regulator and fruit vinegar becomes clear solution.
3, adopt online acid adding mode, temperature≤15 ℃ of mixed liquor before acid adding, the ratio of mixed liquor and acid solution approximately 3: 1, carries out acid adjustment.
4, homogeneous: the feed liquid of the acidic milk drink containing fruit vinegar that step 3 obtains is preheating to 50～70 ℃, then carries out homogeneous, and homogenization pressure is 15～25MPa, and temperature is 50～70 ℃.
5, sterilization: the feed liquid (can suitably add flavor substance) after homogeneous is carried out sterilization, reaches commercial sterilization.
6, filling: the feed liquid after sterilization is carried out filling, obtain the acidic milk drink product containing fruit vinegar, further packing, check, can dispatch from the factory after qualified.
The present invention is by the selection to stabilizing agent and reasonable mixing match and best addition, thereby effectively improve the stability that adds integral system after fruit vinegar in yoghurt, and can effectively improve the stability under long shelf-life condition containing fruit vinegar acidic milk drink system.
By the acidic milk drink of interpolation fruit vinegar of the present invention, realized the combination of milk and fruit vinegar, not only there is the nutrition of milk, and there is important health care, make product not only there is very high nutritive value, strengthened the anti-immunity effect of dairy products, and there is fragrance and lubricious salubrious mouthfeel that fruit vinegar is strong; And the invention solves stability problem, in the acidic milk drink shelf-life preparing, without serious fat floating, without whey, separate out, local flavor is normal, has the very long shelf-life.
The specific embodiment
Embodiment 1
The acidic milk drink formula of the 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 containing fruit vinegar of the present embodiment is: protein content is about 0.2%, cane sugar content approximately 4%.The viscosity of the milk of product approximately 1～1.5 centipoise (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, strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with newborn system, and after tested, the acidic milk drink containing fruit vinegar of the present embodiment can be in the normal temperature storage put procedure of 8 months, and product, substantially without lamination, without serious lactoprotein precipitation, has good stability.
Embodiment 2
The acidic milk drink formula of the 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
Fruit vinegar double centner
1.1 kilograms of flavoring essences
Water surplus.
The product feature of the acidic milk drink containing fruit vinegar of the present embodiment is: protein content is about 0.05%, cane sugar content approximately 4%.The viscosity of the milk of product approximately 1～1.5 centipoise (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, strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with newborn system, and after tested, the acidic milk drink containing fruit vinegar of the present embodiment can be in the normal temperature storage put procedure of 8 months, and product, substantially without lamination, without serious lactoprotein precipitation, has good stability.
Embodiment 3
The acidic milk drink formula of the 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 containing fruit vinegar of the present embodiment is: protein content is about 0.16%, cane sugar content approximately 4%.The viscosity of the milk of product approximately 1～1.5 centipoise (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, strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with newborn system, and after tested, the acidic milk drink containing fruit vinegar of the present embodiment can be in the normal temperature storage put procedure of 8 months, and product, substantially without lamination, without serious lactoprotein precipitation, has good stability.
Embodiment 4
The acidic milk drink formula of the 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 containing fruit vinegar of the present embodiment is: protein content is about 0.16%, cane sugar content approximately 4%.The viscosity of the milk of product approximately 1～1.5 centipoise (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, strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with newborn system, and after tested, the acidic milk drink containing fruit vinegar of the present embodiment can be in the normal temperature storage put procedure of 8 months, and product, substantially without lamination, without serious lactoprotein precipitation, has good stability.
Comparative example 1
The acidic milk drink formula of the 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 the good brother company of milk beverage stability stabilizing agent) 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 containing fruit vinegar of the present embodiment is: protein content is about 0.16%, cane sugar content approximately 4%.The viscosity of the milk of product approximately 1～1.5 centipoise (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, strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with newborn system, and after tested, the acidic milk drink containing fruit vinegar of the present embodiment can be in the normal temperature storage put procedure of 8 months, and product, substantially without lamination, without serious lactoprotein precipitation, has good stability.
Embodiment 5 products tastes and local flavor are tasted experiment
Get the outturn sample of embodiment 1,2,3,4 and comparative example 1, carry out taste flavor and taste experiment.Trial test number is totally 200 people (each 100 people of masculinity and femininity of 18～28 years old), respectively embodiment 1,2,3 tasted to (taste sample and be the fresh sample that in a week, production obtains) containing the acidic milk drink of fruit vinegar and the product of comparative example 1, adopt blank scoring mechanism, 20 points of every full marks, mark height represents effective, and to whether liking product degree to carry out overall assessment.Experimental result is recorded in following table:
From this experimental result, can find out, all in all, the product of embodiments of the invention obtains liking of most people in the smooth degree of mouthfeel, local flavor and nutrition, containing the acidic milk drink product of fruit vinegar, in the smooth degree of mouthfeel, local flavor and nutrition, improves a lot, and is subject to liking of consumer.
Embodiment 6 product stability test experiments
Take embodiment 1,2,3,4 and comparative example 1 containing the acidic milk drink of fruit vinegar as test sample is placed at normal temperature (18～25 ℃ of left and right), standing observation under 37 ℃ of oven conditions, by observing distribution situation and precipitation capacity, the stability of product is divided.
(1) visual observations method is: product sterile filling in 250ml Germany SCHOTT DURAN glass in trial jar, standing placement.Under static condition, see through the whole and part state in vial visual observations product, mainly focus on the following aspects of product: whether structural state has layering; Whether liquid level has bleed phenomenon; In product, whether there are gel and caking phenomenon.
(2) lactoprotein precipitation detection method is: product sterile filling in the colorimetric cylinder of 100ml, standing placement.The dark beds of precipitation thickness in the ruler measurement products that is 0.5mm across vial wall by precision under static condition bottom, during reading, sight is looked squarely.
Specific experiment result is as following table 1:
Observed result under table 1 normal temperature: (18～25 ℃, 240 days)
Observed result (36～38 ℃, 60 days) at table 237 ℃
From above stability experiment, investigating result can find out: utilize the prepared milk beverage of stabilizing agent of the present invention (embodiment 1,2,3,4) product structural state normal temperature preservation is placed 2 months in 8 months and 37 ℃ even, only has a small amount of solids precipitation phenomenon, compare with commercially available similar milk beverage (comparative example 1), milk beverage stability of the present invention is better, and shelf life is longer.
Embodiment 7 changes test experiments containing the acidic milk drink flavor taste of fruit vinegar
To the taste tests of carrying out containing the acidic milk drink of fruit vinegar, mainly for it, the flavor taste within the shelf-life changes and carries out in experiment.
Test experiments method is: get respectively the product of the embodiment of the present invention 1,2,3,4 as test sample, carry out " in three, getting two " 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 does taste sensory test one time within monthly, tastes number 50 people left and right for every group, and men and women respectively accounts for half, all has certain trial test experience.
During each taste evaluation, every group of sample comprises two test samples and a control sample, or two control samples and a test sample, and the order that sample is put adopts random sequence, and sample appearance is without obvious characteristic difference.If trial test personnel have correctly selected two identical samples of smell according to growing smell difference from three samples, prove that test sample and control sample exist taste smell difference; If select mistake, prove to test sample and control sample without growing smell difference.
After trial test, to tasting result, add up, known according to " triangle test check table " in food sense organ appraise method (< < food sense organ appraise > > publishing house of South China Science & Engineering University in February, 2003 second edition), if made more than the people of selecting properly exceedes 24 people, can think that two set products taste and mouthfeel in 5% level of signifiance exist notable difference.The product special flavour sensory difference comparing result statistics of each embodiment refers to following table 3:
The shelf life of products intussusception smell of the each embodiment of table 3 changes tastes comparative result statistical form
According to statistics, can learn: the new product that the mouthfeel of the product of the embodiment of the present invention 1,2,3,4 within the shelf-life and local flavor were produced with this month in first 8 months in 5% level of signifiance without obvious difference, prove that product of the present invention flavor taste within the shelf-life changes less, within tolerance interval.
Claims (4)
1. containing an acidic milk drink for fruit vinegar, it is characterized in that, the raw material based on 100 weight portions containing the acidic milk drink of fruit vinegar, 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 comprises 0.15～0.4 part of soybean polyoses body, 0.05～0.2 part of pectin;
Acidity regulator, described acidity regulator is 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 containing fruit vinegar according to claim 1, is characterized in that, described lactoprotein is from skimmed milk power, and wherein skimmed milk power protein content is 32%.
3. the acidic milk drink containing 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 sodium alginate propylene glycol ester.
4. a method of preparing the acidic milk drink containing fruit vinegar claimed in claim 1, is characterized in that, described method comprises the following steps:
1) thickener is mixed with the milk powder of having changed, obtain milk material;
2) dissolve fruit vinegar and acidity regulator, obtain fruit vinegar solution;
3) fruit vinegar solution and milk material are mixed to temperature≤15 ℃ of milk material before acid adding by the mode of online acid adding with the ratio of 1:3;
4) homogeneous, sterilization, filling, obtains the acidic milk drink containing fruit vinegar.
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| CN102342324B (en) * | 2011-10-12 | 2013-05-01 | 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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| CN101011082A (en) * | 2007-02-14 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing air-containing acidic milk-like beverage |
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