CN102077874B - Liquid milk product added with tartary buckwheat and naked oats flour and preparation method thereof - Google Patents
Liquid milk product added with tartary buckwheat and naked oats flour and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of dairy processing, in particular to a liquid milk product added with tartary buckwheat and naked oats flour and a preparation method thereof. The liquid milk product added with the tartary buckwheat and the naked oats flour comprises the following raw materials in the terms of 100 weight parts: 30 to 80 parts of milk, 0.6 to 1.5 parts of stabilizer and 5 to 20parts of the tartary buckwheat and the naked oats flour, wherein the stabilizer comprises a thickening agent and an emulsifier; and the addition ratio of the tartary buckwheat to the naked oats flouris 4:1. The liquid milk product containing the tartary buckwheat and the naked oats flour, provided by the invention, contains the milk, the tartary buckwheat and the naked oats flour with specific proportion, so that the nutrients of the milk, the tartary buckwheat and the naked oats flour are effectively combined. Moreover, consumers can feel the special flavor by taste when drinking, and henceare given with genuine and pleasant feeling.
Description
Technical field
The present invention relates to dairy product processing field, particularly, the present invention relates to a kind of liquid diary product that adds tartary buckwheat powder and naked oats flour and preparation method thereof.
Background technology
Duck wheat is one of traditional small coarse cereals of China, mainly is distributed in ground such as mountain area, China southwest, the Yunnan-Guizhou Plateau and Shaanxi, Shanxi, and it has drought-enduring, cold-resistant, acidproof, anti-lean, adaptability is strong, lack growth period characteristics.The protein content of duck wheat is higher, generally about 10%, apparently higher than rice, wheat, corn and Chinese sorghum; Its protein is formed and is different from general cereal crops, mainly is made up of glutelin, water-soluble albumin and salt dissolubility globulin, is rich in arginine, lysine, tryptophan, histidine, and other cereal protein is had good complementarity.The essential amino acids content of duck wheat protein matter is abundant, proportion of composing is more reasonable, the utilization that is easy to be absorbed by the body, and its biological value, BV is 93, and the aleuronat biological value is 63, the rice protein biological value is 67.The content of fatty acid of duck wheat is generally 2.1%～2.8%, mainly be oleic acid, linoleic acid and a spot of leukotrienes that can prevent dry skin, blood urine, fatty liver diseases, these unrighted acids have the stercorin that promotes in the ight soil and the Excretion of cholic acid, low-density lipoprotein is also reduced, relatively HDL then rises, and effect for reducing blood fat is arranged.The unique distinction of duck wheat vitamin is to contain the Flavonoid substances that other Cereals does not have, accounting for more than 2% of dry weight, mainly is rutin wherein, accounts for 80%, rutin is a kind of polyhydric phenols, belong to rutinoside, human body is had different physiological roles, have the resistance of keeping capillary, reduce its permeability and fragility function, promote hyperplasia and prevent the aggegation of haemocyte, and the effect of hemangiectasis, can improve cardiovascular system, suppress malignant growth and cancer.In addition, duck wheat is at anti-diabetic, anti-inflammatory, treatment ulcer and respiratory tract system disease etc. had good effect.In addition, the content of the vitamin B1 in the duck wheat, B2, nicotinic acid also is higher than other staple food crop.The duck wheat content of mineral substances is very abundant, and iron, calcium, copper, zinc, magnesium, potassium, chromium, selenium, iodine equal size all are much higher than cereal crop; Iron content is 3～20 times of wheat; The existence of selenium is particularly valuable, and the F082 buckwheat Se content that wherein originates in Shanxi reaches 73.8lg/100g.Selenium is the insulin cell trace elements necessary, and Wheat Protein, can regulate immune function of human body, is important cancer-resisting substance, and selenium also helps to mediate the poisonous element in the human body.Magnesium has the effect of regulating cardiac function, is to keep heart normal function and the necessary material of structure.Contain more dietary fiber in the duck wheat, the glucan of colloidal substance especially, these dietary fibers have positive effect to preventing and treating diabetes and high fat of blood.
Duck wheat is a kind of good nutrient source, can be used as pure natural, pollution-free green food, can be used for developing the base-material of health food again.In recent years, along with the raising of people's level of cultural life, people pay much attention to health food and dietary function thereof.This conventional food of duck wheat more and more is subjected to people's favor, and the novel foodstuff as diseases prevention, the food and medicament dual-purpose of curing the disease can develop and utilize from many aspects.
Naked oats also claim oat, and salt tolerant becomes, and is anti-high and cold, should do in the knob field cultivation early.Naked oats just can be processed naked oats flour after threshing.Per 100 grams of naked oats flour contain protein 12.2 grams, lipase 37 .2 gram, carbohydrate 67.8 grams, dietary fiber 4.6 grams, carrotene 20 micrograms, 3-Hydroxyretinol microgram; Contain eight seed amino acids of needed by human, its content of vitamin E also is higher than rice and fine flour.Naked oats are sweet in flavor and warm in property, have strengthen the spleen and stomach, laxation is hastened parturition, end abnormal sweating and hemostasia effect, and is all-ages, is more suitable for the elderly and patients with diabetes mellitus.Water-soluble dietary fiber contained in the naked oats reduces the generation cardiovascular disease risk by reducing harmful low-density lipoprotein sterol levels, helps to control blood sugar, reduces cholesterol, hypotensive.
Milk is nutritious, digest and assimilate easily, inexpensive, instant, is near perfect food, and person " white blood " is optimal wholefood.Comprise amounts 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 is easily digested and assimilated up to 98%, is desirable wholefood.
At present, duck wheat can be used for making duck wheat biscuit, duck wheat bread, duck wheat vermicelli, duck wheat macaroni, duck wheat instant noodles, duck wheat cake etc. on the market.But, edible these duck wheat goods of people do not come into one's own, main cause is that the edible common tartary buckwheat powder viscosity of people is big, poor processability, coarse mouthfeel, and have certain bitter taste, processing and eating is very inconvenient, present domestic buckwheat flour goods buckwheat content is substantially between 20%～40%, and mouthfeel is relatively poor, makes the function factor of buckwheat be difficult to play a role in diet.
For naked oats, naked oats are cold in nature, need could take food through " three is ripe ", namely earlier naked oats fried, and wear into powder, and are bold and vigorous ripe with boiling water naked oats flour again, make various styles after becoming reconciled and cook, and could eat.As seen, the processing of naked oats food is but rather time-consuming, has limited the edible naked oats food of many people, has also limited the sale of naked oats food.
As seen, all there are certain unfavorable factor separately in duck wheat, naked oats, thereby have limited the edible of them and sold.In the market, also do not see the product that duck wheat, naked oats and milk are combined.How duck wheat, naked oats, milk three being mixed, realize the perfect combination of three's local flavor, is a great difficult problem.Reason mainly contains: (1), can cause a large amount of disappearances of nutritional labeling, and can not form good local flavor in manufacturing process if just utilize simple process to make tartary buckwheat powder, naked oats flour; (2) tartary buckwheat powder, naked oats flour have unique separately local flavor, just simple the adding, are difficult to realize coordinating with the milk local flavor; (3) will tartary buckwheat powder, naked oats flour adds the stability that how to guarantee dairy products after the milk, the come-up of bleed, fat does not take place in shelf life and still can keep good mouthfeel and local flavor etc.Therefore duck wheat, naked oats and milk are combined and to be overcome above-mentioned problem.
Summary of the invention
The object of the present invention is to provide a kind of liquid diary product that adds tartary buckwheat powder and naked oats flour.
The preparation method of the interpolation tartary buckwheat powder that a further object of the present invention is to provide above-mentioned and the liquid diary product of naked oats flour.
According to the liquid diary product of interpolation tartary buckwheat powder of the present invention and naked oats flour, based on 100 weight portion raw materials, it comprises:
5～20 parts of 30～80 parts in milk, 0.6～1.5 part of stabilizing agent and tartary buckwheat powder and naked oats flours;
Liquid dairy products according to interpolation tartary buckwheat powder of the present invention and naked oats flour, described stabilizing agent comprises emulsifying agent and thickener, and described emulsifying agent is selected from one or more the combination in single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, stearoyl lactate, the molecule distillating monoglyceride; Described thickener is selected from one or more the combination in sodium carboxymethylcellulose, gellan gum, Arabic gum, converted starch, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, locust bean gum, sodium alginate and the guar gum.
Liquid dairy products according to interpolation tartary buckwheat powder of the present invention and naked oats flour, described tartary buckwheat powder and naked oats flour interpolation scope are 5～20wt%, in order better to make itself and milk realize perfect fusion, coordinate, preferably, the adding proportion of tartary buckwheat powder and naked oats flour is 4: 1.
Employed milk comprises the fresh milk that meets China fresh cow's milk acquisition criteria GB6914 among the present invention, also can be to go back original product by what milk constituents such as milk powder, condensed milk, lactalbumin reduction was made, can be the milk of full-cream, degreasing or partially skimmed; The water that adopts comprises the pure water that meets national standard.
In interpolation tartary buckwheat powder of the present invention and the naked oats flour liquid dairy product, bringing Selection In property additive as required also, this selective additive comprises: the combination of one or more in dietary fiber, composite nutrient, Juice, sweet substance (carbohydrate or sweetener), flavoring essence, salt and other flavoring substance or the additive etc., to give the abundant more nutrition of product or further to improve product special flavour, increase the kind of product.The selection of these materials and addition can be determined for a person skilled in the art according to actual needs.
For liquid dairy product provided by the invention, when wherein milk level is about 80～98.7wt%, be commonly referred to flavored milk (or seasoning breast), content of milk protein 〉=2.3wt% in the flavored milk finished product physical and chemical index; When wherein milk level is about 30～80wt%, be commonly referred to milk beverage (or milk-contained drink), 1.0wt%≤content of milk protein＜2.3wt% in the milk beverage finished product physical and chemical index.
The invention provides a kind of method for preparing the liquid diary product that adds tartary buckwheat powder and naked oats flour, described method may further comprise the steps:
1) preparation tartary buckwheat powder and naked oats flour, with tartary buckwheat powder and naked oats flour dissolving, heating mixes;
2) mixed liquor in the step 1) is cooled off rapidly;
3) stabilizing agent and white granulated sugar is dried mixed, add the warm water dissolving then, stir;
4) with step 2) in the solution that contains stabilizing agent of mixed liquor and step 3) mix, stir;
5) constant volume, homogeneous, sterilization, can obtains adding the liquid diary product of tartary buckwheat powder and naked oats flour.
According to the method that the liquid diary product of tartary buckwheat powder and naked oats flour is added in preparation of the present invention, described tartary buckwheat powder is raw material with the duck wheat, and through processing, concrete preparation process is:
1) raw material is selected: the duck wheat particle is selected, selected full grains, and sort out foreign material such as the grains of sand wherein;
2) soak: the raw material that step 1) is chosen was soaked in water 20 hours, and water consumption needs submergence to cross duck wheat;
3) boiling: with step 2) buckwheat is heated to 70～85 ℃, boiling 15～20 minutes;
4) oven dry: with step 3) gained liquid, dry, dry water content to duck wheat about 10%;
5) shelling;
6) frying: the duck wheat with the shelling of step 5) gained, carry out frying, frying duck wheat color and luster is golden yellow;
7) sieve: with step 6) gained frying duck wheat, sieve, make the control of duck wheat granularity at 35～70 orders;
8) grind: step 7) gained duck wheat is added an amount of water, stir, pour colloid mill into and grind, be ground into the slurry of particle about 2～6 μ m;
9) dust; Utilize vacuum spray drying equipment, make uniform tartary buckwheat powder, standby.
According to the method that the liquid diary product of tartary buckwheat powder and naked oats flour is added in preparation of the present invention, described naked oats flour is raw material with naked oats, and through processing, concrete preparation process is:
1) raw material is selected: the naked oats particle is selected, selected full grains, and sort out foreign material such as the grains of sand wherein;
2) wash: with step 1) gained naked oats, eluriate clean with warm water;
3) stir-fry: with step 2) the gained naked oats carry out stir-fry, and frying naked oats color and luster is faint yellow;
4) cooling: step 3) gained naked oats are cooled off, be cooled to normal temperature;
5) abrasive dust: step 4) gained naked oats are put into flour mill carry out abrasive dust, standby.
The present invention is in order to realize contacting widely, eating duck wheat and naked oats, food-dairy products of knowing with people make the local flavor of breast and the local flavor fusion of duck wheat and naked oats as carrier, cover their some bad flavors, therefore, provide a kind of brand-new commodity.
The liquid diary product of interpolation tartary buckwheat powder provided by the invention and naked oats flour, namely in existing dairy products, add tartary buckwheat powder and naked oats flour, by the adding proportion of tartary buckwheat powder and naked oats flour and the selection of stabilising system, utilize the coordination complementation of their local flavors, realize that the perfection of tartary buckwheat powder, naked oats flour and milk is merged; Under this external existing dairy products production equipment and the process conditions, preparation process by strictness control tartary buckwheat powder, naked oats flour, and with optimal proportion they are added in the milk, thereby by fully keeping the nutritional labeling of tartary buckwheat powder, naked oats flour, reach the purpose of fortified milk trophic function.
Tartary buckwheat powder, the naked oats flour liquid dairy product of containing provided by the invention, the milk, tartary buckwheat powder and the naked oats flour that contain special ratios, the effective combination of nutrition with milk and tartary buckwheat powder, naked oats flour, tartary buckwheat powder, naked oats flour in the product farthest kept original nutritional labeling simultaneously, make the nutrition of product more reasonable, more balanced, and the consumer can experience the existence of flavour from mouthfeel in drinking process, thereby brings genuine goods at a fair price and joyful sensation to the consumer.
Tartary buckwheat powder, the naked oats flour liquid dairy product of containing provided by the invention in six months shelf life, shown splendid stability.Tartary buckwheat powder and naked oats flour are in whole system, and suspension is better, are uniformly dispersed, no elutriation, lamination, and mouthfeel is full lubricated.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1, contain the milk beverage (prescription in 1 ton) of tartary buckwheat powder, naked oats flour
Milk: 350.0 kilograms;
White granulated sugar: 40.0 kilograms;
Tartary buckwheat powder: 160.0 kilograms;
Naked oats flour: 40.0 kilograms;
Single hard fatty acid ester: 6.5 kilograms;
Sucrose fatty ester: 2.5 kilograms;
Guar gum: 1.0 kilograms;
Xanthans: 1.0 kilograms;
Gellan gum: 0.5 kilogram;
Arabic gum: 3.5 kilograms;
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) with a certain amount of batching water tartary buckwheat powder, naked oats flour are dissolved, be heated to about 95 ℃, continue to mix 15 minutes;
2) step 1) gained liquid is cooled to rapidly store for future use below 25 ℃;
3) do stabilizing agent and white granulated sugar mixed;
4) pure water with dosage 30% is warming up to 75～80 ℃, sneaks into to do and mixes material, and high-speed stirred was squeezed in the material-compound tank about 30 minutes under the maintenance state of temperature;
5) with step 2) gained liquid, squeeze in the material-compound tank;
6) standardized milk is squeezed in the material-compound tank, stirred about 10 minutes;
7) with the batching water material is settled to one ton;
8) homogenizing temperature is 65～70 ℃, and homogenization pressure 200～250bar (can transfer secondary to make Pressure gauge be designated as 50bar earlier, transfer one-level to make Pressure gauge be designated as 200～250bar) again; Behind the homogeneous, according to the formula for a product needs, also can add additive kind raw materials such as sweet substance and salts substances, liquid base material obtains suckling;
9) the above-mentioned milk composition that will prepare was sterilized down at 121～150 ℃ in 4～15 seconds;
10) feed liquid after the sterilization is cooled to and carries out sterile filling below 25.0 ℃;
The milk beverage protein content that contains tartary buckwheat powder, naked oats flour of present embodiment is about 1.05%, and fat content is about 1.04%, and soluble solid content is about 6.5%.The viscosity of this product is about 30～50 centipoises.The product integrality is even, and mouthfeel is full along sliding, and tartary buckwheat powder, the unique local flavor of naked oats flour combination are arranged again when having the crude milk local flavor.
Embodiment 2, contain the milk beverage (prescription in 1 ton) of tartary buckwheat powder, naked oats flour
Milk: 500.0 kilograms;
White granulated sugar: 40.0 kilograms;
Tartary buckwheat powder: 120.0 kilograms;
Naked oats flour: 30.0 kilograms;
Single hard fatty acid ester: 3.5 kilograms;
Sucrose fatty ester: 1.5 kilograms;
Guar gum: 1.0 kilograms;
Xanthans: 1.0 kilograms;
Gellan gum: 0.8 kilogram;
Arabic gum: 2.5 kilograms;
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 is with embodiment 1.
The milk beverage protein content that contains tartary buckwheat powder, naked oats flour of present embodiment is about 1.45%, and fat content is about 1.5%, and non-fat solid is about 6.8%.The viscosity of this product is about 40～60 centipoises.The product integrality is even, and mouthfeel is full along sliding, and tartary buckwheat powder, the unique local flavor of naked oats flour combination are arranged again when having the crude milk local flavor.
Embodiment 3, contain the seasoning breast (prescription in 1 ton) of tartary buckwheat powder, naked oats flour
Milk: 800.0 kilograms;
White granulated sugar: 40.0 kilograms;
Tartary buckwheat powder: 40.0 kilograms;
Naked oats flour: 10.0 kilograms;
Single hard fatty acid ester: 2.5 kilograms;
Sucrose fatty ester: 1.5 kilograms;
Guar gum: 1.0 kilograms;
Xanthans: 1.0 kilograms;
Gellan gum: 0.5 kilogram;
Arabic gum: 1.5 kilograms;
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 is with embodiment 1.
The seasoning milk protein content that contains tartary buckwheat powder, naked oats flour of present embodiment is about 2.35%, and fat content is about 2.7%, and non-fat solid is about 6.8%.The viscosity of this product is about 45～60 centipoises.The product integrality is even, and mouthfeel is full along sliding, and tartary buckwheat powder, the unique local flavor of naked oats flour combination are arranged again when having the crude milk local flavor.
Embodiment 4, contain the milk beverage (prescription in 1 ton) of tartary buckwheat powder, naked oats flour
Milk: 500.0 kilograms;
White granulated sugar: 40.0 kilograms;
Tartary buckwheat powder: 120.0 kilograms;
Naked oats flour: 30.0 kilograms;
Single hard fatty acid ester: 1.4 kilograms;
Sucrose fatty ester: 0.6 kilogram;
Guar gum: 0.5 kilogram;
Xanthans: 0.5 kilogram;
Gellan gum: 1.0 kilograms;
Arabic gum: 2.0 kilograms;
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 is with embodiment 1.
The milk beverage protein content that contains tartary buckwheat powder, naked oats flour of present embodiment is about 1.45%, and fat content is about 1.5%, and non-fat solid is about 6.8%.The viscosity of this product is about 40～60 centipoises.The product integrality is even, and mouthfeel is full along sliding, and tartary buckwheat powder, the unique local flavor of naked oats flour combination are arranged again when having the crude milk local flavor.
Comparative example 1, contain the milk beverage (prescription in 1 ton) of tartary buckwheat powder, naked oats flour
Milk: 350.0 kilograms;
White granulated sugar: 40.0 kilograms;
Tartary buckwheat powder: 180.0 kilograms;
Naked oats flour: 60.0 kilograms;
Single hard fatty acid ester: 8.5 kilograms;
Sucrose fatty ester: 3.5 kilograms;
Guar gum: 1.0 kilograms;
Xanthans: 1.0 kilograms;
Gellan gum: 0.8 kilogram;
Arabic gum: 3.5 kilograms;
Pure water is mended extremely: 1000 kilograms.
Other step is with embodiment 1.
Comparative example 2, contain the seasoning breast (prescription in 1 ton) of tartary buckwheat powder, naked oats flour
Milk: 800.0 kilograms;
White granulated sugar: 40.0 kilograms;
Tartary buckwheat powder: 35.0 kilograms;
Naked oats flour: 7.0 kilograms;
Single hard fatty acid ester: 0.7 kilogram;
Sucrose fatty ester: 0.3 kilogram;
Guar gum: 0.2 kilogram;
Xanthans: 0.2 kilogram;
Gellan gum: 0.5 kilogram;
Arabic gum: 1.0 kilograms;
Pure water is mended extremely: 1000 kilograms.
Other step is with embodiment 1.
Embodiment 5, flavor taste test and appraisal test
Product with embodiment 1～3, comparative example's 1～2 preparation is as the criterion, and choosing is 20 trial test personnel then, and the said goods is carried out flavor taste test and appraisal test.Taste as a result shown in the table 1:
Table 1: product is tasted the result
Prove from tasting the result: 20 people approve relatively still to this product that generally product special flavour, mouthfeel all relatively are easy to accept, and have given high evaluation.
Embodiment 6 product stability test experiments
A kind of liquid diary product that adds tartary buckwheat powder and naked oats flour with embodiment 1～4, comparative example 1～2 is that specimen leaves standstill observation under normal temperature placement, 37 ℃ of oven conditions, by distribution situation and precipitation capacity to tartary buckwheat powder, naked oats flour 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 integral body and local 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 liquid 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 ℃ following observed result (36～38 ℃, 60 days)
From last data as can be seen, product of the present invention structural state after the normal temperature preservation was placed 2 months in 6 months and 37 ℃ is even, has only a spot of fat floating phenomenon, can illustrate that this product has good shelf stabilities.This invention product shows high stability in six months shelf-life, structural state is even, and the fat floating phenomenon is also extremely faint.
Embodiment 7 tartary buckwheat powders, naked oats flour uniform particles distribute and test
Product with embodiment 1～4, comparative example 1～2 is laboratory sample, carries out static observation, the distribution of testing product tartary buckwheat powder, naked oats flour particle under normal temperature (23～36 ℃) environmental condition.By the sinking situation of viewing test product bottom tartary buckwheat powder, naked oats flour, judge the distribution of tartary buckwheat powder, naked oats flour particle, experimental result is as shown in table 3.
The distribution result of table 3 tartary buckwheat powder, naked oats flour particle
From above-mentioned test experiments data as can be seen, embodiment 1～4, and the deflection of tartary buckwheat powder, naked oats flour is very low, all within the acceptable range.And comparative example 1～2 shows relatively poor suspension.Generally speaking, the distribution of tartary buckwheat powder, naked oats flour is comparatively even, and the suspension of doing well illustrates that this product has good shelf stabilities.
Claims (6)
1. a liquid diary product that adds tartary buckwheat powder and naked oats flour is characterized in that, based on 100 weight portion raw materials, it comprises:
5～20 parts of 30～80 parts in milk, 0.6～1.5 part of stabilizing agent and tartary buckwheat powder and naked oats flours;
Described stabilizing agent comprises thickener and emulsifying agent;
Wherein, the preparation method of described tartary buckwheat powder comprises step: the selection of raw material, immersion, boiling, oven dry, shelling, frying, sieve, grind and dust;
In described baking step, dry to the water content of duck wheat be 10%;
In the described step of sieving, make the control of duck wheat granularity at 35～70 orders;
In described grinding steps, duck wheat is ground to form particle at the slurry of 2～6 μ m.
2. the liquid diary product of interpolation tartary buckwheat powder according to claim 1 and naked oats flour is characterized in that, described tartary buckwheat powder is 4:1 with the interpolation ratio of naked oats flour.
3. the liquid diary product of interpolation tartary buckwheat powder according to claim 1 and naked oats flour, it is characterized in that described thickener is one or more in sodium carboxymethylcellulose, gellan gum, Arabic gum, converted starch, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, locust bean gum, sodium alginate and the guar gum.
4. the liquid diary product of interpolation tartary buckwheat powder according to claim 1 and naked oats flour, it is characterized in that described emulsifying agent is one or more in single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, stearoyl lactate and the molecule distillating monoglyceride.
5. method for preparing the liquid diary product of the described interpolation tartary buckwheat powder of claim 1 and naked oats flour is characterized in that described method may further comprise the steps:
1) preparation tartary buckwheat powder and naked oats flour, with tartary buckwheat powder and naked oats flour dissolving, heating mixes;
2) mixed liquor in the step 1) is cooled off rapidly;
3) stabilizing agent and white granulated sugar is dried mixed, add the warm water dissolving then, stir;
4) with step 2) in the solution that contains stabilizing agent of mixed liquor and step 3) mix, stir;
5) constant volume, homogeneous, sterilization, can obtains adding the liquid diary product of tartary buckwheat powder and naked oats flour;
Wherein, in the described step 1), tartary buckwheat powder comprise step in the preparation method: the selection of raw material, immersion, boiling, oven dry, shelling, frying, sieve, grind and dust;
In described baking step, dry to the water content of duck wheat be 10%;
In the described step of sieving, make the control of duck wheat granularity at 35～70 orders;
In described grinding steps, duck wheat is ground to form particle at the slurry of 2～6 μ m.
6. the method for the liquid diary product of tartary buckwheat powder and naked oats flour is added in preparation according to claim 5, it is characterized in that in described step 1), the preparation method of naked oats flour comprises step: the selection of raw material, elutriation, stir-fry, cooling, and abrasive dust.
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| CN102077874B true CN102077874B (en) | 2013-09-25 |
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| CN102302059A (en) * | 2011-09-29 | 2012-01-04 | 七彩云乳业股份有限公司 | Tartary buckwheat oligosaccharide yoghourt |
| CN102835452B (en) * | 2012-07-31 | 2013-07-31 | 安徽省天旭茶业有限公司 | Buckwheat tea yoghourt and preparation method thereof |
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| CN1465291A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Buckwheat milk beverage and preparation process thereof |
| CN1663410A (en) * | 2005-03-22 | 2005-09-07 | 上海应用技术学院 | Method for preparing nutritious buck wheat milk tea beverage |
| CN101011085A (en) * | 2007-02-13 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain flavouring milk comprising nut granule and production method thereof |
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| CN1465291A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Buckwheat milk beverage and preparation process thereof |
| CN1663410A (en) * | 2005-03-22 | 2005-09-07 | 上海应用技术学院 | Method for preparing nutritious buck wheat milk tea beverage |
| CN101011085A (en) * | 2007-02-13 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain flavouring milk comprising nut granule and production method thereof |
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