CN101990949B - Red milk and preparing process thereof - Google Patents

Abstract

The invention relates to red milk and a preparing process thereof, in particular to red milk taking red beans and fresh milk as main components and a preparing process thereof, belonging to the field of foods and milk products. The invention provides the red milk with balanced nutrition, long quality guarantee period and stable quality and the preparing process thereof. The red milk comprises thefollowing components in parts by weight: 800-850 kilograms of the milk, 10-25 kilograms of the red beans, 20-50 kilograms of white granulated sugar, 0.1-0.5 kilogram of gellan gum, 2-3 kilograms of microcrystalline celluloses and 1.5-2.5 kilograms of stabilizing agents. The preparing process comprises the following steps of: checking and accepting the fresh milk; purifying the milk; refrigerating; standardizing; selecting the red beans; soaking; stewing; fine grinding; blending ingredients; degassing; homogenizing; sterilizing; cooling; carrying out aseptic canning; and storing finished products. The red milk has mutually complementary red bean and milk flavors, enables the nutrition not to be destructed and lost through instant sterilization, is stored under the conditions of normal temperature and low temperature, can achieve the quality guarantee period by 60 days and does not have delamination and sedimentation within the quality guarantee period, thereby having more stable quality.

Description

A kind of red milk and manufacture craft thereof

Technical field:

The invention belongs to food dairy products field, relating in particular to a kind of is the red milk of main component with red bean and fresh milk, with and manufacture craft.

Background technology:

Red bean is a kind of industrial crops that have nutritive value and medical value concurrently, and red bean has the effect of diuresis, strengthening the spleen and stomach, liked by the consumer; The bean milk beverage of making after the allotment of red bean and milk more and more manyly is liked by the consumer, and it is nutritious, taste pure and.

The patent No. is 95114240.2 to disclose a kind of " ormosia milk beverage and preparation method thereof ", its composition is red bean, milk powder, sugar, thickening stabilizing agent, defoamer, flavor enhancement etc., and its manufacture craft is: the red bean impurity elimination is cleaned the separation → heating → modulation → filtration → homogeneous → tinning → high-temperature sterilization → cooling → check of back → immersion → defibrination, is produced; Its shortcoming is that the quality of milk powder can't be guaranteed, and especially has sediment after long-term the placement, and namely red bean is deposited to the bottom, and the top layer bleed causes the quality instability.

Summary of the invention:

The present invention is exactly at the problems referred to above, and the red milk of a kind of balanced in nutrition, long shelf-life and stay in grade is provided, and the manufacture craft of red milk.

For achieving the above object, the present invention adopts following technical scheme, and red milk of the present invention comprises following component in weight portion:

Milk 800～850Kg red bean 10～25Kg

White granulated sugar 20～50Kg gellan gum 0.1～0.5Kg

Microcrystalline cellulose 2～3Kg stabilizing agent 1.5～2.5Kg

Manufacturing conditions of the present invention is: milk plant's conventional equipments such as production site, container for storing milk, milk clarifier, homogenizer, jacketed pan, colloid mill, refrigeration plant, sterilization machine, aseptic filler, purging system.

Manufacture craft of the present invention is:

(1) fresh milk is checked and accepted: fresh milk carries out the lipoprotein content analysis earlier after factory, requires fat 〉=3.20%, albumen 〉=2.95%, detect alcohol experiment, acidity, PH then, boil 15 indexs detections such as tasting free from extraneous odour, letting pass in qualified back, guarantees former milk quality;

(2) clean breast: adopt per minute 6500 to change supercentrifuge, separate Ruzhong impurity, stay clean cow's milk standby;

(3) refrigeration: clean cow's milk is cooled fast to 2～4 ℃ of refrigerations;

(4) standardization: adjust the lipoprotein content of cow's milk by adding rare cream and defatted milk, make protein content＞2.3%, fat content＞2.5%;

(5) red bean is selected: sieve, the choosing of magnetic separation, look removes red bean impurity;

(6) soak: the emerge in worm water red bean 12h that adopts 2～3 times of red bean volumes;

(7) boiling: adopt interlayer pan boiling 45～60min, till the saturating heart of red bean is sent out sand;

(8) levigate: with the red bean of the levigate boiling of colloid mill, can pass through 120 orders up to 85～98%, this technology is the key factor of influence stability;

(9) batching: various batchings are mixed at 75 ℃～85 ℃, and colloid need guarantee to be dissolved to no particle, translucent glue;

(10) degassing: the employing-43Kpa degassing, remove bad smell and reduce bubble;

(11) homogeneous: adopt 200～250bar high-pressure homogeneous, product is finer and smoother;

(12) sterilization: under 140 ℃ of high temperature, the 4s instantaneous sterilization has been preserved local flavor and the vitamin of milk preferably;

(13) cooling: be cooled to below 30 ℃;

(14) sterile filling: adopt import equipment to carry out sterile filling;

(15) finished product stores: but the good product normal temperature storage of can.

Beneficial effect of the present invention:

Red milk of the present invention is that milk is combined with red bean, and milk is nutritious and be easy to absorption, and red bean is rich in various trace elements and crude fibre, and red bean and milk local flavor bring out the best in each other, and by instantaneous sterilization, nutrition is not subjected to brokenly ring and runs off; Store under normal temperature and cryogenic conditions, the shelf-life can reach 60 days, and no layering in the shelf-life, do not have to precipitate, and quality is more stable;

Description of drawings:

Fig. 1 is red milk manufacture craft flow chart of the present invention.

The specific embodiment:

Embodiment one: red milk of the present invention comprises following component in weight portion:

Milk 800Kg red bean 10Kg

White granulated sugar 30Kg gellan gum 0.3Kg

Microcrystalline cellulose 3Kg stabilizing agent 2Kg

Its manufacture craft is:

(1) fresh milk is checked and accepted: fresh milk carries out the lipoprotein content analysis earlier after factory, requires fat 〉=3.20%, albumen 〉=2.95%, detect alcohol experiment, acidity, PH then, boil 15 indexs detections such as tasting free from extraneous odour, letting pass in qualified back, guarantees former milk quality;

(2) clean breast: adopt per minute 6500 to change supercentrifuge, separate Ruzhong impurity, stay clean cow's milk standby;

(3) refrigeration: clean cow's milk is cooled fast to 2～4 ℃ of refrigerations;

(4) standardization: adjust the lipoprotein content of cow's milk by adding rare cream and defatted milk, make protein content＞2.3%, fat content＞2.5%;

(5) red bean is selected: sieve, the choosing of magnetic separation, look removes red bean impurity;

(6) soak: the emerge in worm water red bean 12h that adopts 2 times of red bean volumes;

(7) boiling: adopt interlayer pan boiling 45min, till the saturating heart of red bean is sent out sand;

(8) levigate: with the red bean of the levigate boiling of colloid mill, can pass through 120 orders up to 90%, this technology is the key factor of influence stability;

(9) batching: above-mentioned various batchings are mixed at 75 ℃, and colloid need guarantee to be dissolved to no particle, translucent glue;

(10) degassing: the employing-43Kpa degassing, remove bad smell and reduce bubble;

(11) homogeneous: adopt 250bar high-pressure homogeneous, product is finer and smoother;

(12) sterilization: under 140 ℃ of high temperature, the 4s instantaneous sterilization has been preserved local flavor and the vitamin of milk preferably;

(13) cooling: be cooled to below 30 ℃;

(14) sterile filling: adopt import equipment to carry out sterile filling;

(15) finished product stores: but the good product normal temperature storage of can.

Above-mentioned fresh milk, red bean, white granulated sugar, gellan gum, microcrystalline cellulose, stabilizing agent all can be buied in market, and the colleague those of ordinary skill all can be understood and buy easily and obtains.

Claims (3)

1. a red milk is characterized in that, by following weight portion meter feedstock production: milk 800 ~ 850kg, red bean 10 ~ 25kg, white granulated sugar 20 ~ 50kg, the glue 0.1 ~ 0.5kg that freezes, microcrystalline cellulose 2 ~ 3kg and stabilizing agent 1.5 ~ 2.5kg, preparation process is as follows:

(1) fresh milk is checked and accepted: fresh milk carries out the lipoprotein content analysis earlier after factory, requires fat 〉=3.20 %, and albumen 〉=2.95 % detects alcohol experiment, acidity, pH then, boils and taste the free from extraneous odour four indices, and letting pass in qualified back, guarantees former milk quality;

(2) clean breast: adopt per minute 6500 to change supercentrifuge, separate Ruzhong impurity, stay clean cow's milk standby;

(3) refrigeration: clean cow's milk is cooled fast to 2 ~ 4 ℃ of refrigerations;

(4) standardization: adjust the lipoprotein content of cow's milk by adding rare cream and defatted milk, make protein content〉2.3%, fat content〉2.5%;

(5) red bean is selected: sieve, the choosing of magnetic separation, look removes red bean impurity;

(6) soak: the emerge in worm water red bean 12h that adopts 2 ~ 3 times of red bean volumes;

(7) boiling: adopt interlayer pan boiling 45 ~ 60min, till the saturating heart of red bean is sent out sand;

(8) levigate: as with the red bean of the levigate boiling of colloid mill, to pass through 120 orders up to 85 ~ 98%;

(9) batching:: various batchings are mixed at 75 ℃ ~ 85 ℃, and colloid need guarantee to be dissolved to no particle, translucent glue;

(10) degassing: the employing-43Kpa degassing, remove the ignorant and minimizing bubble of bad gas;

(11) homogeneous: adopt 200 ~ 250bar high-pressure homogeneous, product is finer and smoother;

(12) sterilization: under 140 ℃ of high temperature, but instantaneous sterilization;

(13) cooling: be cooled to below 30 ℃;

(14) sterile filling: adopt limit jaws equipment choosing row sterile filling;

(15) finished product stores: but the good product normal temperature storage of can.

2. according to the described a kind of red milk of claim 1, it is characterized in that: by following weight portion meter feedstock production: milk 800kg, red bean 10kg, white granulated sugar 30kg, the glue 0.3kg that freezes, microcrystalline cellulose 3kg and stabilizing agent 2kg.

3. according to the described a kind of red milk of claim 1, it is characterized in that preparation process is as follows:

(1) fresh milk is checked and accepted: fresh milk carries out the lipoprotein content analysis earlier after factory, requires fat 〉=3.20%, and albumen 〉=2.95% detects alcohol experiment, acidity, pH then, boils and taste the free from extraneous odour four indices, and letting pass in qualified back, guarantees former milk quality;

(2) clean breast: adopt per minute 6500 to change supercentrifuge, separate Ruzhong impurity, stay clean cow's milk standby;

(3) refrigeration: clean cow's milk is cooled fast to 2 ~ 4 ℃ of refrigerations;

(4) standardization: adjust the lipoprotein content of cow's milk by adding rare cream and defatted milk, make protein content〉2.3%, fat content〉2.5%;

(5) red bean is selected: sieve, the choosing of magnetic separation, look removes red bean impurity;

(6) soak: the emerge in worm water red bean 12h that adopts 2 times of red bean volumes;

(7) boiling: adopt interlayer pan boiling 45min, till the saturating heart of red bean is sent out sand;

(8) levigate: the red bean with the levigate boiling of colloid mill, can pass through 120 orders up to 90%;

(9) batching: above-mentioned various batchings are mixed at 75 ℃, and colloid need guarantee to be dissolved to no particle, translucent glue body;

(10) degassing: the employing-43Kpa degassing, remove the ignorant and minimizing bubble of bad gas;

(11) homogeneous: adopt 250bar high-pressure homogeneous, product is finer and smoother;

(12) sterilization: under 140 ℃ of high temperature, also instantaneous sterilization;

(13) cooling: be cooled to below 30 ℃;

(14) sterile filling: adopt import equipment to carry out sterile filling;

(15) finished product stores: the product normal temperature storage that can is good.

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