CN102028034B - Acid anti-oxidation liquid dairy product and preparation method thereof - Google Patents
Acid anti-oxidation liquid dairy product and preparation method thereof Download PDFInfo
- Publication number
- CN102028034B CN102028034B CN 201010574106 CN201010574106A CN102028034B CN 102028034 B CN102028034 B CN 102028034B CN 201010574106 CN201010574106 CN 201010574106 CN 201010574106 A CN201010574106 A CN 201010574106A CN 102028034 B CN102028034 B CN 102028034B
- Authority
- CN
- China
- Prior art keywords
- acid
- product
- milk
- haematococcus pluvialis
- kilograms
- 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
Abstract
The invention relates to the field of liquid milk processing, in particular to an acid anti-oxidation liquid dairy product and a preparation method thereof. Based on 100 parts of raw materials, the acid anti-oxidation liquid dairy product comprises 30-80 parts of milk, 0.66-1.8 parts of stabilizing agent, 0.1-0.3 part of acidity regulator, 0.5 part of lemon juice, 0.2-0.6 part of pollen pini and 0.1-0.3 part of haematococcus pluvialis powder, wherein the stabilizing agent comprises a thickening agent and an emulsifying agent. When in drinking, the product has smooth mouth feeling, is smooth, fragrant and sweet like the milk and has the unique mouth feeling of the pollen pini and the haematococcus pluvialis powder and has the particular fragrance of the haematococcus pluvialis powder. The product is stored at normal temperature, and the whole system is comparatively stable and even in the shelf life reaching a length of 6 mouths, and the phenomena of severe fat floatation, protein sediment, condensed water coagulum and the like cannot happen. The product has very high stability.
Description
Technical field
The present invention relates to the liquid milk manufacture field, particularly, the present invention relates to a kind of acid anti-oxidation liquid dairy product and preparation method thereof.
Background technology
Pollen pini is the male sex-cell of masson pine (Pinus massoniana Lamb) and Chinese pine (Pinus tabulaeformis), it is with a slim and graceful figure, has again airbag structure, ripe pollen pini is broadcast by gentle the spreading of wind-force, finish pollination, fertilization process, belong to anemophilous pollen one class.At present can be also few for the pine tree that pollen pini utilizes, in hundreds of pine tree pollen of the whole world, only have the Pollen of Masson Pine of China and Chinese pine pollen edible, wherein the pollen annual production of masson pine accounts for more than 90% of pollen pini total amount.Masson pine is that quantity pollen abundant, that be of extra best quality is produced seeds, is the quality raw materials of Dietotherapy health product.
Modern study is found, contains 200 various nutrient elements of needed by human body in the pollen pini, wherein 22 seed amino acids, 15 kinds of vitamins, 30 several mineral materials and unrighted acids, lecithin, flavonod, monose, polysaccharide, polyphenoils etc.Pollen pini is described as the complete nutrition source because it is nutritious comprehensively, the nutritional labeling collocation is reasonable and the utmost point is beneficial to the advantages such as absorption of human body utilization by nutrition educational circles.
Contain 25%～35% protein in the edible pollen pini, the amino acid that contains needed by human in its protein, its amino acid content is higher than the total amount of black fungus and Hericium erinaceus, the indispensable water soluble amino acid contents of life such as contained arginine, glutamic acid, proline are than the high nearly order of magnitude of honeybee source pollen, and amino acid exists mainly with free form, and utilization very easily is absorbed by the body.Also contain 100 plurality of enzymes and nucleic acid, the native enzyme more than 50 kinds, coenzyme and the hormone that some can delay senility; Contain 5%～10% fat in the pollen pini, the unrighted acid that wherein is conducive to prevention and cure of cardiovascular disease accounts for 72.5% of fatty acid total amount, and content is 3 times of honeybee source pollen average of Japan Report; Contain multivitamin in the pollen pini, carotene carotene content is Duoed 20 to 30 times than carrot, and vitamin E is higher than honeybee source pollen, and the vegetalitas flavonoids is high by 50% than honeybee source pollen in the pollen pini; Contain abundant mineral matter and trace element in the pollen pini, wherein the content of iron exceeds 20 times than spinach, and zinc content is higher, and is similar with the liver of pig, is the crude drug source of being rich in zinc, and this is to lacking replenishing highly significant of zinc colony.Rareer is that more than 200 contained kind nutrition of pollen pini all belong to the active nutritional element, can needn't be absorbed by the body through digesting directly in a short period of time, than large ten times approximately of commercially available vitamin absorbabilities.And pollen pini is the pure natural plant product, compares fully with drug therapy and is free from side effects, and therefore, pollen pini is natural miniature nutrition library.
In addition, contain a large amount of polyphenoils in the pollen pini, such as vitamin E, carrotene and trace elements of selenium, can suppress body lipid and protein peroxidization, have the effect that delays senility.After pollen pini enters human body, can make the increased activity of SOD, magnitude improves, strengthen to remove the ability of free radical, can remove the senile plaque expelling that is deposited in skin surface and brain, the heart, the liver organ-tissue simultaneously, can suppress histocyte and wear out, suppress human senility, improve the human immunological competence.
Astaxanthin is a kind of haematochrome, and its chemical constitution is similar to beta carotene.Astaxanthin is a kind of of carotenoids group, also is the highest level product of carotenogenesis.Therefore it is the intermediate product of carotenogenesis that beta carotene, lutein, canthaxanthin, lycopene etc. can't get the better of, and at nature, astaxanthin has the strongest non-oxidizability, is 550 times of vitamin E, is 10 times of β-carotenoid etc.Therefore, astaxanthin can effectively stop the unrighted acid peroxidating.
The source of astaxanthin comprises that chemical synthesis and biology extract two kinds.The synthetic technology of astaxanthin is very ripe, has reached the degree of suitability for industrialized production.But artificial synthesizing astaxanthin is not only expensive, and with natural astaxanthin at aspect significant differences such as structure, function, application and securities.Natural astaxanthin is to be produced by algae, bacterium and phytoplankton.And in the biogenetic derivation of natural astaxanthin, the content astaxanthin of haematococcus pluvialis is the highest.Except above-mentioned reason, the long-time and contact with air of astaxanthin, the variation of can fading affects performance.Therefore, for the non-oxidizability of better fortified milk goods, the present invention mainly by adding haematococcus pluvialis powder, adds astaxanthin indirectly, avoids the loss of astaxanthin.
Milk is nutritious, digest and assimilate easily, inexpensive, instant, is near perfect food, and person " white blood " is optimal wholefood.Comprise a large amount of protein in the milk, be mainly casein, albumin, globulin etc., 8 seed amino acids of needed by human are arranged in the 20 contained several amino acids, milk proem matter is complete protein, and digestibility is up to 98%, and absorption easy to digest is desirable wholefood.
In the market, pollen pini is mainly used in cake, the cosmetics according to its various function, has no to be applied in the dairy products.
At present, the haematococcus pluvialis goods of selling on the market mainly are to concentrate on medicine class aspect, and the mouthfeel of this series products is all very poor.When people eat, a kind of sensation of taking medicine is always arranged, have no the aesthetic feeling of trial test.At present, on market, substantially still concentrate on for the application of haematococcus pluvialis and therefrom extract natural astaxanthin, be applied to cosmetics, medicine field.For field of food, especially dairy products field, or blank out.The reason that causes haematococcus pluvialis powder to be difficult to be applied in the dairy products mainly is: 1) haematococcus pluvialis, belong to algae, and its powder has certain algae fishy smell, is difficult to form entity with the fragrance of milk; 2) directly haematococcus pluvialis powder is joined in the acid liquid milk product, be difficult to form homodisperse system, produce easily scraper ring, and the powder sinkage is serious, and, in the process of acid adjustment, be easy to cause flocculation.Even in the process of acid adjustment, do not flocculate, when product was placed about one month, obvious elutriation phenomenon also can appear in product, caused product to be difficult to realize the long shelf-life.Therefore, want to realize the long shelf-life of this series products, just need a comparatively complicated thick stabilization compound system as support.
If with adding in the acid liquid milk product of pollen pini, haematococcus pluvialis powder success, realize that three's perfection is merged, nutrition is strengthened.From nutrition or from the research and development of dairy products, all be a kind of way that is highly profitable no matter.
Summary of the invention
The object of the present invention is to provide a kind of acid anti-oxidation liquid dairy product.
A further object of the present invention has been to provide the method for preparing above-mentioned liquid diary product.
According to acid anti-oxidation liquid dairy product of the present invention, based on 100 parts raw material, it comprises:
0.1～0.3 part of 30～80 parts in milk, 0.66～1.8 part of stabilizing agent, 0.1～0.3 part of acidity regulator, 0.5 part of lemon juice, 0.2～0.6 part of pollen pini and haematococcus pluvialis powder;
Described pollen pini, haematococcus pluvialis powder, preferred adding proportion is 2: 1, at this moment, the taste of product is best.
According to acid anti-oxidation liquid dairy product of the present invention, the pollen pini of adding is commercially available.
According to acid anti-oxidation liquid dairy product of the present invention, the haematococcus pluvialis powder of adding is commercially available natural biological goods, and its content astaxanthin is 1～3% of dry cell weight.
According to acid anti-oxidation liquid dairy product of the present invention, described lemon juice is the lemon inspissated juice, and cycles of concentration is about 7 times, and wherein Normal juice is 6BRIX, and inspissated juice is 40 ± 1BRIX.
According to acid anti-oxidation liquid dairy product of the present invention, wherein, described stabilizing agent is comprised of thickener and emulsifying agent, and described emulsifying agent is selected from any one or its combination in stearoyl lactate SSL, single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, diacetyl tartaric acid monoglyceride and the butanedioic acid monoglyceride; Described thickener is selected from any one or its combination in carragheen, sodium carboxymethylcellulose, pectin, propylene glycol alginate, gellan gum, converted starch, konjac glucomannan, dextrin, xanthans, microcrystalline cellulose, gelatin, sodium alginate, the guar gum.
Show that according to a large amount of experimental datas according to acid anti-oxidation liquid dairy product of the present invention, wherein, preferred emulsifier comprises single hard fatty acid ester, and addition is greater than 0.2wt%; Preferred thickener comprises sodium carboxymethylcellulose, pectin and gellan gum, and the addition of sodium carboxymethylcellulose should can improve the stability of this product greatly greater than 0.2wt%, is convenient to pollen pini, the full and uniform dispersion of haematococcus pluvialis powder; The addition of pectin is preferably 0.2～0.4wt%; The addition of gellan gum is preferably 0.06～0.1wt%.Under this stabilising system, this invention product is within six months shelf-life, and is more stable, and without coacervation, pollen pini, haematococcus pluvialis powder are almost without sinkage, and mouthfeel is better.
Described acidity regulator is selected from one or several combination of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid.Take the gross weight of this liquid lacteal product as benchmark, comprising the acidity regulator of 0.1wt%～0.3wt%.The preferred acidity regulator of the present invention comprises lactic acid and citric acid, and the optimal proportion of lactic acid and citric acid is 1: 4.
To the use of lactic acid, citric acid, the best approach is fully to dissolve according to optimal proportion, and after the dissolving, minute two parts use.A part, haematococcus pluvialis powder go use in the raw meat process, be convenient to raw meat; Another part uses in the process of acid adjustment.
Acid liquid milk product of the present invention, wherein, on the basis of above-mentioned composition, in order to improve product quality, to keep moisture, then per this liquid diary product of 100 weight portions can also comprise that 0.01～0.05wt% can play the salts substances of chelation, this salts substances is selected from one or more the combination in sodium phosphate trimer, natrium citricum, potassium citrate, calgon and the sodium pyrophosphate, adds salts substances and can reach the effect that strengthens product system stability.
Be applicable to sweet substance of the present invention and be any one or a few combination of white granulated sugar, syrup or sweetener.
For giving liquid diary product of the present invention abundant nutrition, the content of milk protein in the liquid diary product of the present invention answers 〉=0.6%.Content of milk protein in the product physical and chemical index 〉=2.3% is commonly referred to flavored milk (or flavored milk); 1.0%≤content of milk protein in the product physical and chemical index＜2.3% is commonly referred to milk beverage (or milk-contained drink).
Lactoprotein in the acid liquid milk product of the present invention comes from raw material milk.Described raw material milk refers to meet fresh milk or the reconstituted milk of China Fresh Milk acquisition criteria 6B6914, can be whole milk, also can be skim milk or lowfat milk.Usually, milk level 〉=20% in raw material forms can satisfy content of milk protein in the product 〉=0.6%; Milk level 〉=30% in raw material forms can satisfy content of milk protein in the product 〉=1.0%; Milk level 〉=80% in raw material forms can satisfy content of milk protein in the product 〉=2.3%.Formulated acidic liquid diary product of the present invention, the viscosity of milk is controlled to be 10～30 centipoises (Brookfield LVDV-III type viscosity measurement instrument, No. 0 rotor, 15rpm, room temperature) usually in the system.
The present invention also provides a kind of above-mentioned acid anti-oxidation liquid dairy product for preparing, and the method may further comprise the steps:
1) with lactic acid and the dissolving of citric acid water, obtains acid solution;
2) haematococcus pluvialis powder is joined step 1) in the part acid solution to entirely molten, obtain mixed liquor;
3) lemon juice is joined step 2) in mixed liquor, hot digestion filters the haematococcus pluvialis powder solution obtain raw meat;
4) stabilizing agent, pollen pini and white granulated sugar are mixed, add the warm water dissolving;
5) with step 3) in remove raw meat haematococcus pluvialis powder solution and step 4) in contain stabilizing agent solution mix, stir;
6) remaining acid solution adding step 1), acid adjustment;
7) constant volume, homogeneous, sterilization, can obtains acid anti-oxidation liquid dairy product.
In order to remove the purpose of haematococcus pluvialis powder fishy smell, the present invention mainly realizes by following treatment step in preparation process:
1) be that 1: 4 lactic acid, citric acid water dissolves with ratio, the use amount of water is 50% of the batching Total Water, and is fully after the dissolving, for subsequent use;
2) will be through the haematococcus pluvialis powder of colloid mill fragmentation with step 1) 10% acid solution that makes joins in the material tank, dissolves fully to haematococcus pluvialis powder;
3) in step 2) in the gained solution, add the lemon juice of 0.5wt%, be heated to 100 ℃, 3～5min in the boiling in the process of boiling, keeps the material tank to be in opening-wide state as far as possible, so that the fishy smell that boiling is removed evaporate into steam;
4) with step 3) gained solution is cooled to rapidly 30～40 ℃, then filters with 50～100 mesh sieve, and filtrate namely is raw meat haematococcus pluvialis powder solution, and is for subsequent use.
For dairy products, stability is one of critical nature of estimating product.The stability of acid liquid milk product of the present invention mainly refers to the quality stability of whole liquid diary product system in shelf life.The selection of stabilizing agent then is to guarantee that this product has one of key factor of good stability.The present invention is by adding pollen pini, haematococcus pluvialis powder in existing dairy products, and carry out acid adjustment, by going the selection of raw meat and stabilising system, for stabilising system, mainly be to study from selection and the rational proportioning of colloid, thereby realize preferably stability of product, prolong the shelf-life of product, the perfection that realizes pollen pini, haematococcus pluvialis powder and milk is merged, thereby by taking full advantage of the stronger anti-oxidation characteristics of pollen pini and astaxanthin, reach the purpose of fortified milk goods anti-oxidation function.
Result according to concrete test experiments shows that in the acid liquid milk product of the present invention, the viscosity of milk (viscosity) between 10～45 centipoises, is preferably 10～30 centipoises usually, and pollen pini, haematococcus pluvialis powder particles are equally distributed in milk.The said goods of the present invention smooth mouth feel when drinking is smooth and easy, have milk smooth, fragrant and sweet and pollen pini, haematococcus pluvialis powder uniqueness mouthfeel, the distinctive fragrance of haematococcus pluvialis powder is arranged simultaneously.And product of the present invention can be preserved after tested at normal temperatures, and whole system all is more stablely the phenomenons such as serious fat floating, albumen precipitation, bleed grumeleuse can not occur uniformly within reaching 6 months shelf life, has splendid stability.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment limit protection scope of the present invention.
The selection of each raw material all meets the concerned countries standard among the following embodiment.
Embodiment 1, has acidic milk drink than the strong anti-oxidation function (prescription is in 1 ton)
Milk: 350.0 kilograms;
White granulated sugar: 80.0 kilograms;
Pollen pini: 2.0 kilograms;
Haematococcus pluvialis powder: 1.0 kilograms;
Lemon juice: 5.0 kilograms;
Single hard fatty acid ester: 2.0 kilograms;
Sodium carboxymethylcellulose: 2.0 kilograms;
Pectin: 2.0 kilograms;
Gellan gum: 0.6 kilogram;
Lactic acid: 0.36 kilogram;
Citric acid: 1.44 kilograms;
Natrium citricum: 0.1 kilogram;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process:
1, be that 1: 4 lactic acid, citric acid water dissolves with ratio, the use amount of water is 50% of the batching Total Water, and is fully after the dissolving, for subsequent use.
10% acid solution that 2, will make with step 1 through the haematococcus pluvialis powder of colloid mill fragmentation joins in the material tank, dissolves fully to haematococcus pluvialis powder.
3, in step 2 gained solution, add the lemon juice of 0.5wt%, be heated to 100 ℃, 3～5min in the boiling in the process of boiling, keeps the material tank to be in opening-wide state as far as possible, so that the fishy smell that boiling is removed evaporate into steam.
4, step 3 gained solution is cooled to rapidly 30～40 ℃, then filters with 50～100 mesh sieve, filtrate namely is raw meat haematococcus pluvialis solution, and is for subsequent use.
5, the batching of stabilizing agent: stabilizing agent, pollen pini and white granulated sugar are dry mixed.
6, the pure water with dosage 30% is warming up to 75～80 ℃, sneaks into and is dry mixed material, and high-speed stirred was squeezed in the material-compound tank about 30 minutes under the maintenance state of temperature.
7, step 4 gained is removed haematococcus pluvialis solution, squeeze in the material-compound tank.
8, standardized milk is squeezed in the material-compound tank, stirred about 10 minutes.
9, will remain the acid solution that 90% step 1 makes, adopt the mode of spray acid adjustment, carry out acid adjustment.
10, with the batching water material is settled to one ton.
11, homogeneous: 65～70 ℃ of homogenizing temperatures, homogenization pressure 200～250bar (can transfer first secondary to make Pressure gauge be designated as 50bar; Transfer again one-level to make Pressure gauge be designated as 200～250bar); Behind the homogeneous, according to the formula for a product needs, also can add the additive kind raw materials such as sweet substance and salts substances, obtain the liquid base material of suckling.
The above-mentioned milk composition that 12, will prepare was sterilized at 121～140 ℃/4～15 seconds.
13, can: the feed liquid after the sterilization is cooled to carries out sterile filling below 25.0 ℃.
The acidic milk drink protein content that has than the strong anti-oxidation function of present embodiment is about 1.05%, and fat content is about 1.04%, and soluble solid content is about 5.5%.The viscosity of this product is about 10～30 centipoises, and the pH value is about between 4.10～4.40, and acidity is 55～68 ° of T.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of haematococcus pluvialis uniqueness when having the crude milk local flavor.This acidic milk drink Product Status in six months normal temperature shelf-lifves process that contains pollen pini, haematococcus pluvialis powder is normal through experimental test, and without the elutriation state, without lamination, without serious fat floating, local flavor is normal, without fishy smell.
Embodiment 2, has acidic milk drink than the strong anti-oxidation function (prescription is in 1 ton)
Milk: 500.0 kilograms;
White granulated sugar: 80.0 kilograms;
Pollen pini: 2.0 kilograms;
Haematococcus pluvialis powder: 1.0 kilograms;
Lemon juice: 5.0 kilograms;
Single hard fatty acid ester: 2.0 kilograms;
Sodium carboxymethylcellulose: 2.0 kilograms;
Pectin: 4.0 kilograms;
Gellan gum: 0.6 kilogram;
Lactic acid: 0.6 kilogram;
Citric acid: 2.4 kilograms;
Natrium citricum: 0.5 kilogram;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process: with embodiment 1
The acidic milk drink protein content that has than the strong anti-oxidation function of present embodiment is about 1.5%, and protein content is about 1.5%, and fat content is about 1.5%, and non-fat solid is about 6.8%.The viscosity of this product is about 10～30 centipoises, and the pH value is about 4.10, and acidity is 55 ° of T.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of haematococcus pluvialis uniqueness when having the crude milk local flavor.This acidic milk drink Product Status in six months normal temperature shelf-lifves process that contains pollen pini, haematococcus pluvialis powder is normal through experimental test, and without the elutriation state, without lamination, without serious fat floating, local flavor is normal, without fishy smell.
Embodiment 3, has acidic flavored breast than the strong anti-oxidation function (prescription is in 1 ton)
Milk: 800.0 kilograms;
White granulated sugar: 30.0 kilograms;
Pollen pini: 2.0 kilograms;
Haematococcus pluvialis powder: 1.0 kilograms;
Lemon juice: 5.0 kilograms;
Single hard fatty acid ester: 2.0 kilograms;
Sodium carboxymethylcellulose: 2.0 kilograms;
Pectin: 2.0 kilograms;
Gellan gum: 1.0 kilograms;
Lactic acid: 0.2 kilogram;
Citric acid: 0.8 kilogram;
Natrium citricum: 0.1 kilogram;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process: with embodiment 1
The protein content that has than the acidic flavored breast of strong anti-oxidation function of present embodiment is about 2.4%, and fat content is about 2.7%, and non-fat solid is about 6.8%.The viscosity of this product is about 10～30 centipoises, and the pH value is about 4.20, and acidity is 60 ° of T.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of haematococcus pluvialis powder uniqueness when having the crude milk local flavor.This acidic milk drink Product Status in six months normal temperature shelf-lifves process that contains pollen pini, haematococcus pluvialis powder is normal through experimental test, and without the elutriation state, without lamination, without serious fat floating, local flavor is normal, without fishy smell.
Embodiment 4, has acidic milk drink than the strong anti-oxidation function (prescription is in 1 ton)
Milk: 350.0 kilograms;
White granulated sugar: 50.0 kilograms;
Pollen pini: 4.0 kilograms;
Haematococcus pluvialis powder: 2.0 kilograms;
Lemon juice: 5.0 kilograms;
Single hard fatty acid ester: 3.0 kilograms;
Sodium carboxymethylcellulose: 3.0 kilograms;
Pectin: 3 kilograms;
Gellan gum: 0.8 kilogram;
Lactic acid: 0.36 kilogram;
Citric acid: 1.44 kilograms;
Natrium citricum: 0.1 kilogram;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process: with embodiment 1.
The acidic milk drink protein content that has than the strong anti-oxidation function of present embodiment is about 1.05%, and fat content is about 1.04%, and soluble solid content is about 5.5%.The viscosity of this product is about 10～30 centipoises, and the pH value is about 4.40, and acidity is 68 ° of T.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of haematococcus pluvialis uniqueness when having the crude milk local flavor.This acidic milk drink Product Status in six months normal temperature shelf-lifves process that contains pollen pini, haematococcus pluvialis powder is normal through experimental test, and without the elutriation state, without lamination, without serious fat floating, local flavor is normal, without fishy smell.
Embodiment 5, has acidic flavored breast than the strong anti-oxidation function (prescription is in 1 ton)
Milk: 800.0 kilograms;
White granulated sugar: 50.0 kilograms;
Pollen pini: 4.0 kilograms;
Haematococcus pluvialis powder: 2.0 kilograms;
Lemon juice: 5.0 kilograms;
Single hard fatty acid ester: 3.0 kilograms;
Sodium carboxymethylcellulose: 2.6 kilograms;
Pectin: 3 kilograms;
Gellan gum: 0.8 kilogram;
Lactic acid: 0.36 kilogram;
Citric acid: 1.44 kilograms;
Natrium citricum: 0.1 kilogram;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process: with embodiment 1
The protein content that has than the acidic flavored breast of strong anti-oxidation function of present embodiment is about 2.4%, and fat content is about 2.7%, and non-fat solid is about 6.8%.The viscosity of this product is about the 10-30 centipoise, and the pH value is about 4.3, and acidity is 65 ° of T.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of haematococcus pluvialis uniqueness when having the crude milk local flavor.This acidic milk drink Product Status in six months normal temperature shelf-lifves process that contains pollen pini, haematococcus pluvialis powder is normal through experimental test, and without the elutriation state, without lamination, without serious fat floating, local flavor is normal, without fishy smell.
Embodiment 6, has acidic milk drink than the strong anti-oxidation function (prescription is in 1 ton)
Milk: 350.0 kilograms;
White granulated sugar: 80.0 kilograms;
Pollen pini: 6.0 kilograms;
Haematococcus pluvialis powder: 3.0 kilograms;
Lemon juice: 5.0 kilograms;
Single hard fatty acid ester: 6.0 kilograms;
Sodium carboxymethylcellulose: 5.0 kilograms;
Pectin: 4 kilograms;
Gellan gum: 1 kilogram;
Lactic acid: 0.36 kilogram;
Citric acid: 1.44 kilograms;
Natrium citricum: 0.1 kilogram;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process: with embodiment 1.
The acidic milk drink protein content that has than the strong anti-oxidation function of present embodiment is about 1.05%, and fat content is about 1.04%, and soluble solid content is about 5.5%.The viscosity of this product is about 10～30 centipoises, and the pH value is about between 4.40, and acidity is 68 ° of T.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of haematococcus pluvialis uniqueness when having the crude milk local flavor.This acidic milk drink Product Status in six months normal temperature shelf-lifves process that contains pollen pini, haematococcus pluvialis powder is normal through experimental test, and without the elutriation state, without lamination, without serious fat floating, local flavor is normal, without fishy smell.
Comparative example 1 (prescription is in 1 ton)
Milk: 350.0 kilograms;
White granulated sugar: 50.0 kilograms;
Pollen pini: 4.0 kilograms;
Haematococcus pluvialis powder: 2.0 kilograms;
Lemon juice: 5.0 kilograms;
Single hard fatty acid ester: 2.0 kilograms;
Sodium carboxymethylcellulose: 2.0 kilograms;
Pectin: 2 kilograms;
Gellan gum: 0.6 kilogram;
Lactic acid: 0.4 kilogram;
Citric acid: 0.4 kilogram;
Natrium citricum: 0.1 kilogram;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
The viscosity of this product is about 10～30 centipoises, and the pH value is about between 4.10～4.40, and acidity is 55～68 ° of T.
Preparation process: with embodiment 1.
Comparative example 2 (prescription is in 1 ton)
Milk: 350.0 kilograms;
White granulated sugar: 80.0 kilograms;
Pollen pini: 6.0 kilograms;
Haematococcus pluvialis powder: 3.0 kilograms;
Lemon juice: 5.0 kilograms;
Single hard fatty acid ester: 6.0 kilograms;
Sodium carboxymethylcellulose: 6.0 kilograms;
Pectin: 5 kilograms;
Gellan gum: 2 kilograms;
Lactic acid: 0.36 kilogram;
Citric acid: 1.44 kilograms;
Natrium citricum: 0.1 kilogram;
Pure water is mended extremely: 1000 kilograms.
The viscosity of this product is about 10～30 centipoises, and the pH value is about between 4.10～4.40, and acidity is 55～68 ° of T.
Preparation process: with embodiment 1.
Embodiment 7 product stability test experiments
Take having than the acid liquid milk product of strong anti-oxidation function as specimen is placed at normal temperature, leave standstill observation under 37 ℃ of oven conditions of embodiment 1～6, comparative example 1～2, by distribution situation and precipitation capacity to pollen pini, haematococcus pluvialis powder the stability of product is analyzed.
(1) the visual observations method is: (trial jar in instrument: the 250ml Germany SCHOTT DURAN glass)
A, product sterile filling in the trial jar, leave standstill placement in the glass of 250ml.
B, under static condition, see through the whole and part state in the vial visual observations product, mainly pay attention to the following aspects of product:
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.
(2) the fat floating detection method is: (instrument: precision is the ruler of 0.5mm, the colorimetric cylinder of 100ml)
A, product sterile filling leave standstill placement in the colorimetric cylinder of 100ml.
B, measure the fat deposit thickness of milk surface white across the vial wall with the ruler of 0.5mm under static condition, sight is looked squarely during reading.
Concrete experimental result is shown in following table 1,2.
Observed result under table 1 normal temperature: (18～25 ℃, 180 days)
Table 237 ℃ lower observed result (36～38 ℃, 60 days)
Can find out that from upper data product of the present invention structural state after the normal temperature preservation was placed 2 months in 6 months and 37 ℃ is even, only has a small amount of fat floating phenomenon, can illustrate that this product has good shelf stabilities.Especially when meeting the following conditions: 1) optimal proportion of pollen pini and haematococcus pluvialis is 2: 1; 2) optimal proportion of lactic acid and citric acid is 1: 4; 3) emulsifying agent be preferable over single hard fatty acid ester, and addition is greater than 0.2wt%; 4) thickener is preferable over sodium carboxymethylcellulose, pectin and gellan gum, and the addition of sodium carboxymethylcellulose should be greater than 0.2wt%, and the addition of pectin is preferably 0.2～0.4wt%, and the addition of gellan gum is preferably 0.06～0.1wt%.Under this stabilising system, this invention product shows high stability within six months shelf-life, and structural state is even, and the fat floating phenomenon is also extremely faint.
Embodiment 8 pollen pinis, haematococcus pluvialis powder uniform particles distribute and test
Take embodiment 1～6, comparative example's 1～2 product as laboratory sample, under normal temperature (23～36 ℃) environmental condition, carry out static observation, the distribution of testing product pollen pini, haematococcus pluvialis powder particles.By the sinking situation of viewing test product bottom pollen pini, haematococcus pluvialis powder, judge the distribution of pollen pini, haematococcus pluvialis powder particles, experimental result is as shown in table 3.
Can find out that from above-mentioned test experiments data embodiment 1～6, the deflection of pollen pini, haematococcus pluvialis powder is very low, all within the acceptable range.And comparative example 1～2 shows relatively poor suspension.Generally speaking, the distribution of pollen pini, haematococcus pluvialis powder is comparatively even, and the suspension of doing well illustrates that this product has good shelf stabilities.
The distribution result of table 3 pollen pini, haematococcus pluvialis powder particles
The test of embodiment 9 flavor tastes
Be as the criterion with embodiment 1～6, comparative example's 1～2 product, choosing is 20 trial test personnel then, taste.Prove from tasting the result: the product of embodiment 1～6,16 personnel are arranged, given very high evaluation, think that mouthfeel is excellent.And comparative example 1～2 product, 20 trial test personnel generally believe that mouthfeel is relatively poor, and are fine and smooth not.As seen, according to preferred scheme of the present invention, product special flavour, mouthfeel are excellent.
Claims (6)
1. an acid anti-oxidation liquid dairy product is characterized in that, based on 100 parts raw material, it comprises:
0.1～0.3 part of 30～80 parts in milk, 0.66～1.8 part of stabilizing agent, 0.1～0.3 part of acidity regulator, 0.5 part of lemon juice, 0.2～0.6 part of pollen pini and haematococcus pluvialis powder;
Described stabilizing agent comprises thickener and emulsifying agent;
Wherein, described thickener is: 0.06～0.1 part of sodium carboxymethylcellulose 〉=0.2 part, 0.2～0.4 part of pectin and gellan gum;
Described emulsifying agent is single hard fatty acid ester, its content 〉=0.2 part.
2. acid anti-oxidation liquid dairy product according to claim 1 is characterized in that, the interpolation of described pollen pini and haematococcus pluvialis powder is than being 2:1.
3. acid anti-oxidation liquid dairy product according to claim 1 is characterized in that, described acidity regulator is one or more in lactic acid, citric acid, malic acid, tartaric acid and the phosphoric acid.
4. according to claim 1 or 3 described acid anti-oxidation liquid dairy products, it is characterized in that described acidity regulator comprises lactic acid and citric acid, and add than being lactic acid: citric acid=1:4.
5. acid anti-oxidation liquid dairy product according to claim 1, it is characterized in that, described liquid diary product comprises salts substances, described salts substances is one or more in sodium phosphate trimer, natrium citricum, potassium citrate, calgon and the sodium pyrophosphate, based on 100 parts raw material, its content is 0.01～0.05 part.
6. method for preparing acid anti-oxidation liquid dairy product claimed in claim 1 is characterized in that the method may further comprise the steps:
1) with lactic acid and the dissolving of citric acid water, obtains acid solution;
2) the part acid solution that haematococcus pluvialis powder is joined in the step 1) is extremely entirely molten, obtains mixed liquor;
3) lemon juice is joined step 2) in mixed liquor, hot digestion filters the haematococcus pluvialis powder solution obtain raw meat;
4) stabilizing agent, pollen pini and white granulated sugar are mixed, add the warm water dissolving;
5) solution that goes in the step 3) to contain stabilizing agent in the haematococcus pluvialis powder solution of raw meat and the step 4) is mixed, stir;
6) add remaining acid solution in the step 1), acid adjustment;
7) constant volume, homogeneous, sterilization, can obtains acid anti-oxidation liquid dairy product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010574106 CN102028034B (en) | 2010-11-30 | 2010-11-30 | Acid anti-oxidation liquid dairy product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010574106 CN102028034B (en) | 2010-11-30 | 2010-11-30 | Acid anti-oxidation liquid dairy product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102028034A CN102028034A (en) | 2011-04-27 |
| CN102028034B true CN102028034B (en) | 2013-01-23 |
Family
ID=43881915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010574106 Active CN102028034B (en) | 2010-11-30 | 2010-11-30 | Acid anti-oxidation liquid dairy product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102028034B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125600A (en) * | 2011-12-01 | 2013-06-05 | 吕学栋 | Polybasic protein milk capable of enhancing immunity |
| CN103798380B (en) * | 2012-11-06 | 2016-04-27 | 内蒙古伊利实业集团股份有限公司 | A kind of liquid milk adding hair weeds cells and preparation method thereof |
| CN103719276A (en) * | 2013-12-25 | 2014-04-16 | 宋信宇 | Algae-containing solid milky tea formula |
| CN103689090A (en) * | 2014-01-03 | 2014-04-02 | 宋信宇 | Milk beverage formula containing algae |
| CN104026326B (en) * | 2014-04-21 | 2015-12-09 | 山东省农业科学院农产品研究所 | A kind of less fat nutrient ice cream and preparation method thereof |
| CN107212378B (en) * | 2016-03-22 | 2021-09-28 | 内蒙古伊利实业集团股份有限公司 | Functional composition with function of regulating intestinal tract and application thereof |
| CN107251947A (en) * | 2017-06-02 | 2017-10-17 | 杭州鑫伟低碳技术研发有限公司 | A kind of Astaxanthin In Haematococcus Pluvialis milk and preparation method thereof |
| CN110999971A (en) * | 2019-12-24 | 2020-04-14 | 徐州绿健乳品饮料有限公司 | Yoghourt with eye protection effect and preparation method thereof |
| CN111466502A (en) * | 2020-04-14 | 2020-07-31 | 攀枝花学院 | Astaxanthin anti-fatigue sports beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101422196A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Functional yoghourt and production method thereof |
| CN101623033A (en) * | 2008-07-07 | 2010-01-13 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing honey and bee pollen and production method thereof |
-
2010
- 2010-11-30 CN CN 201010574106 patent/CN102028034B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101623033A (en) * | 2008-07-07 | 2010-01-13 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing honey and bee pollen and production method thereof |
| CN101422196A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Functional yoghourt and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102028034A (en) | 2011-04-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028034B (en) | Acid anti-oxidation liquid dairy product and preparation method thereof | |
| CN104886256B (en) | A kind of pure walnut acidified milk and preparation method thereof | |
| CN102106395B (en) | Milk beverage containing highland barley and preparation method thereof | |
| CN101623033B (en) | Liquid dairy product containing honey and bee pollen and production method thereof | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN101322513A (en) | Liquid state dairy food and producing method thereof | |
| CN104450413B (en) | A kind of preparation method of health black rice low alcohol beverage | |
| CN102349579B (en) | Oat peptide milk and preparation method thereof | |
| CN103271157B (en) | Health preserving cereal milk and preparation method thereof | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN101874522B (en) | Liquid dairy product containing banana and coconut and preparation method thereof | |
| CN101700073A (en) | Flavored milk or milk beverage containing highland barley grains and production method thereof | |
| CN102405976B (en) | Sour flavored milk-containing beverage containing ginger extract and preparation method thereof | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN106509539A (en) | Frozen sweet corn drink and preparation method thereof | |
| CN102067910B (en) | Liquid milk product containing boiled fragrant rice juice and preparation method thereof | |
| CN103053990A (en) | Malt cream powder spice and preparation method thereof | |
| CN101755922B (en) | Acid liquid milk product added with salt algae powder and preparation method thereof | |
| CN105167044A (en) | Blueberry drink manufacture method | |
| CN102342324B (en) | Acidic milk beverage containing ginger extracting solution and preparation method thereof | |
| CN101715831B (en) | Liquid dairy product containing corn steep liquor and making method thereof | |
| CN102106396B (en) | Highland barley-containing flavored milk and production method thereof | |
| CN101524097B (en) | Pomegranate fiber grain-containing liquid milk product and preparation method thereof | |
| CN109645122A (en) | A kind of sour milk of fig and preparation method thereof | |
| CN101986850B (en) | Fruit vinegar-containing flavored milk 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 |