CN102084899A - Flavored milk containing ganoderma extract and preparation method thereof - Google Patents
Flavored milk containing ganoderma extract and preparation method thereof Download PDFInfo
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- CN102084899A CN102084899A CN2009102422651A CN200910242265A CN102084899A CN 102084899 A CN102084899 A CN 102084899A CN 2009102422651 A CN2009102422651 A CN 2009102422651A CN 200910242265 A CN200910242265 A CN 200910242265A CN 102084899 A CN102084899 A CN 102084899A
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Abstract
The invention relates to the field of milk product processing, in particular to flavored milk containing a ganoderma extract and a preparation method thereof. The flavored milk provided by the invention comprises the following components in percent by mass: 80-90 percent of milk, 0.1-0.5 percent of ganoderma extract, 0.01-0.1 percent of buffer salt, 0.01-0.1 percent of emulsifying agent, 0.001-0.010 percent of thickening agent, 0-8 percent of sweet matter, 0-0.2 percent of food flavor and the balance of water, wherein the pH value of a buffer solution formed by the ganoderma extract and the buffer salt is 6.8-7.1. The ganoderma extract is combined with conjugated linoleic acid in milk so that oxygen radials in a human body can be eliminated, the antioxidase activity of the human body is enhanced, and the purpose of preventing and resisting cancers is achieved. Meanwhile, the product has better flavor and mouthfeel, is easy to accept by consumers, fills up the market blank of the similar products in China at present, and meets the requirement on the consumers for the food and the health care, and has an important significance.
Description
Technical field
The present invention relates to the Dairy Processing field, particularly, the present invention relates to a kind of seasoning breast that contains Ganodenna Lucidum P.E and preparation method thereof.
Background technology
Ganodenna Lucidum P.E is triterpenes, polysaccharide, the aliphatic acid that contains by the class that special extraction process is separated from glossy ganoderma, the material of the various active compositions such as rope B, mannitol, trace element and a large amount of enzymes of supporting one's family, has the enhancing cardiac function, the effect that stimulates circulation.Its GL-B has been used as one of medicine for the treatment of tumour.Simultaneously, glossy ganoderma also has the raising immunity of organisms, improve body's hypoxia tolerance, hypoglycemic activity, effect for reducing blood fat, anti-radiation and anti-aging effects, and nervous system had regulating action, by suppressing the secretion of pineal body to epiphysin, calm central nervous system reaches and improves the sleep effect.With cow's milk and Ganodenna Lucidum P.E, by proper formula and technology, carry out combination, having of making is anti-ageing, the seasoning breast and the milk beverage of immunologic function, when supplementing the nutrients for human body, Ganodenna Lucidum P.E cooperates the immunoglobulin (Ig) in the cow's milk to reach the effect of promoting body immunity, and cooperates the newborn peptide composition in the cow's milk to reach the effect that improves sleep.Help human body to improve to a certain extent and regulate nervous function, resist disease.
CN200510032001.5 " glossy ganoderma health-care dairy products and manufacture method thereof " selects to limit with the proportioning of each component to functional raw material Ganodenna Lucidum P.E, and how wherein not too much consideration dairy products particularly liquid diary product guarantee a plurality of problems that product stability runs in shelf life when suitability for industrialized production.If want to be translated into the dairy products of the commercial sterilization that really can on market, see, guarantee that for a long time the inner state of stable homogeneous as a result of product is absolutely necessary.The experiment proved that the organic acid content in the Ganodenna Lucidum P.E is higher, show acid, directly add in the milk, acidic materials wherein can react with the protein in the milk, can cause the stability decreases of product when high temperature sterilization, cause protein denaturation, albumen precipitation appears, product later stage tissue flocculation bleed therefore need be to adding technology, and stabilization aid is studied and improved.In addition, taking in milk 500 grams every day with human body is benchmark, the content of the middle Ganodenna Lucidum P.E of product should be more than 1.0 ‰, again because Ganodenna Lucidum P.E has itself smell and bitter taste, can the taste smell of product be affected, need adjust the local flavor of product, for example use sweet substance and essence.
Summary of the invention
The seasoning breast that contains Ganodenna Lucidum P.E that provides of the present invention.
A further object of the present invention provides the above-mentioned preparation method who contains the seasoning breast of Ganodenna Lucidum P.E.
According to the seasoning breast that contains Ganodenna Lucidum P.E of the present invention, its mass ratio prescription is:
According to the liquid diary product that contains Ganodenna Lucidum P.E of the present invention, it is characterized in that its mass ratio prescription is:
Milk 800 ‰～950 ‰
Ganodenna Lucidum P.E 1.0 ‰～5.0 ‰
Buffer salt 0.1 ‰～1.0 ‰
Emulsifying agent 0.1 ‰～1.0 ‰
Thickener 0.01 ‰～0.10 ‰
Sweet substance 0～80 ‰
Flavoring essence 0～2.0 ‰
Water surplus
Wherein, the pH of the buffer solution that described Ganodenna Lucidum P.E and buffer salt form is 6.8～7.1, and described buffer salt is phosphate-buffered salt or citric acid buffer salt.
Employed raw material milk mainly is meant the fresh milk or the recombined milk that should meet China fresh cow's milk acquisition criteria GB6914 among the present invention, and whole milk is used in suggestion.
Ganodenna Lucidum P.E raw material brown powder described in the present invention has its distinctive taste smell, little hardship.The content of Ganodenna Lucidum P.E:＞10.0% (w/w) grain fineness: 100% crosses 80 mesh sieves.Moisture:＜5%, total number of bacteria:＜1000cfu/g, Escherichia coli: must not detect.The pH value: measure the pH value of 4% concentration of aqueous solution, assay method is pressed GB6920-86 pH value generally between 5.0 to 6.0.
According to the liquid diary product that contains Ganodenna Lucidum P.E of the present invention, stable homogeneous for the structural state in the guarantee period shelf life, need to use a certain amount of emulsifying agent, be specially described emulsifying agent and be selected from the group that comprises glycerin monostearate, sucrose fatty ester, stearoyl lactate one or more, be preferably glycerin monostearate 0.5 ‰～1.0 ‰, sucrose fatty ester 0.3 ‰～0.5 ‰, glycerin monostearate 0.1 ‰～0.3 ‰ and sucrose fatty ester 0.2 ‰～0.5 ‰, stearoyl lactate 0.7 ‰～1.0 ‰.
Employed thickener is selected from one or more in the group that comprises xanthans, sodium alginate, converted starch among the present invention, its objective is in order to change milk beverage emulsification system viscosity, it is dispersed preferably and stable that system is had, improve mouthfeel, prevent owing to of the harmful effect of lipid concentration come-up the mouthfeel and the outward appearance of product, a firm relatively emulsification system is provided for product of the present invention, prevents that product emulsification system when temperature, acidity variation and mechanical oscillation from wrecking.Thickener may be used alone, can also be used in combination, and this mainly is based on the synergy between several thickeners and carries out, and its final purpose is will reach thickener is controlled at rational consumption, realizes higher economy.According to preferred specific embodiments of the present invention, the thickener in the liquid diary product of the present invention can be sodium alginate 0.05 ‰-0.1 ‰; Xanthans 0.03 ‰-0.05 ‰; Xanthans 0.02 ‰-0.04 ‰ and sodium alginate (0.05 ‰-0.07 ‰); Converted starch 0.05 ‰-0.1 ‰.
For further regulating the local flavor and the mouthfeel of product, also can comprise various additives commonly used in the liquid milk fields such as also containing 0～2.0 ‰ sweet substance, flavoring essence in the formula for a product of the present invention, for example, described sweet substance can be a carbohydrate, also can be some sweeteners, for example can be selected from one or more the combination in beet sugar, sucrose, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, asccharin class sweetener, Sucralose, acesulfame potassium, Aspartame and the honey element; Described essence can be one or more the combination that the relevant industries standard for example allows the flavoring essence that adds among the GB2760.For making beverage of the present invention that more rich nutrient contents can be provided, also can add an amount of nutrient in the formula for a product of the present invention, for example can be one or more the combination in each biostearin.In addition, in order to improve the outward appearance of product, also can comprise suitable pigment in the formula for a product of the present invention.The kind of these materials (additives such as sweet substance, flavoring essence, nutrient, pigment, nutrient) is selected and addition all can be operated according to the ordinary skill in the art as required.
According to the preparation method who contains the seasoning breast of Ganodenna Lucidum P.E of the present invention, may further comprise the steps:
1) Ganodenna Lucidum P.E with formula ratio carries out stirring and dissolving in 40～50 ℃ batching water, the batching water consumption should account for 80 of total dosage～100 ‰, stirring and dissolving was taken a sample after 10 minutes, measure the pH value when being cooled to 25 ℃ generally 3.5～5, to wherein adding buffer salt, treat that the pH value reaches in 6.8～7.1 scopes;
2) with emulsifying agent, the thickener of formula ratio with join in the milk liquid and dissolve, temperature mixes with the Ganodenna Lucidum P.E buffer solution then at 55～70 ℃;
3) homogeneous, sterilization, can, processing condition is: 60～70 ℃ of temperature, adopt double-stage homogenization, the one-level homogenization pressure is 18～20MPa, double-stage homogenization pressure is 3～5MPa.
According to a specific embodiments of the present invention, the method that described production contains the seasoning breast of Ganodenna Lucidum P.E comprises step:
The milk check: require fat, albumen, dry, freshness and other indexs all reach the requirement of raw material milk quality standard, in refrigeration below 4 ℃ (can effectively suppress the breeding of microorganism in the cow's milk, guarantee the freshness of raw material milk at lay up period);
Batching: use the milk material that accounts for total dosage 20%～25%, the change material temperature of emulsifying agent and thickener is 60 ℃ or higher, changing preceding emulsifying agent of material and thickener should mix, if the use sweetener needs to mix with the above two in this step, and then together add in the milk and dissolve, it is identical to change the material temperature, time was controlled at 20～30 minutes, and stirring should use high shear to stir rotating speed 4000r/min～6000r/min;
Above-mentionedization material milk adjusted add emulsifying agent, thickener after temperature is adjusted into 55～60 ℃, temperature can raise slightly with the addition of emulsifying agent, thickener, but should be lower than 80 ℃, to prevent emulsifier crystallize, and the dense material after obtaining expecting to dissolve
Ganodenna Lucidum P.E is carried out stirring and dissolving in 40～50 ℃ batching water, the batching water consumption should account for 80 of total dosage～100 ‰, and stirring and dissolving was taken a sample after 10 minutes, measure the pH value when being cooled to 25 ℃, generally,, regulate the pH value and reach in 6.8～7.1 scopes to wherein adding buffer salt 3.5～5.
The above two carry out homogeneous after mixing: feed liquid is carried out cycle heat exchange with plate type heat exchanger, temperature is adjusted into 75 ℃, remains on 75 ℃ then and carry out the homogeneous first time, adopt double-stage homogenization, wherein the one-level homogenization pressure is 18-20MPa, and double-stage homogenization pressure is 3-5MPa;
Cooling: the dense material behind the homogeneous carries out cycle heat exchange once more in plate type heat exchanger, after the adjustment temperature is 10 ℃, squeezes in the material-compound tank;
Constant volume: according to prescription, with remaining milk and water (this part milk and water need be cooled to below 10 ℃ through heat-exchange apparatus), squeeze in the material-compound tank, mixing plant is set in the material-compound tank, speed setting is at 200r/min.Product behind the constant volume is called semi-finished product.If contain liquid flavoring essence, nutrient etc. in the prescription, then can before finishing, constant volume directly add in the material-compound tank, after constant volume is finished, obtain semi-finished product;
Vacuum outgas: before ultra high temperature sterilization, in degassing tank, semi-finished product are outgased, the relative vacuum degree of degassing tank is controlled in 0.06Mpa ± 0.01Mpa scope, the bad smell in the product thoroughly can be eliminated;
Ultra high temperature sterilization: sterilization temperature is 135～150 ℃, sterilizing time 4～15s;
Sterile filling: the feed liquid after the sterilization is carried out sterile filling, promptly obtains the seasoning breast that contains Ganodenna Lucidum P.E of the present invention.Packaging for foodstuff used in the present invention can be adopted common in the market beverage packaging form, for example Tetra Pak, Kang Meibao, and composite packaging such as hundred Li Bao or PET, HDPE, BOPP etc. mould the bottle packing.Product after the can is through qualified the dispatching from the factory of insulation experiment.But preserve more than 4 months according to the UHTS product normal temperature that this production method obtains.
According to the seasoning breast that contains Ganodenna Lucidum P.E of the present invention, all commercially available acquisition of each raw material, each material performance index meets the correlated quality standard-required.Device therefor is for example changed batch can, homogenizer, sterilization machine, bottle placer etc. and is conventional equipment in this area in the method for the present invention, related process (comprise to raw material milk detect, the insulation experiment etc. of product after the standardization of milk, can) except that specifying, all can operate according to the routine techniques in this area.
Seasoning breast of the present invention, it utilizes the BROOKFIELD rotational viscometer to measure when 25 ℃ of room temperatures, and analyzer rotor speed 60r/min, product viscosity are 2.5～3.5cps (centipoise), and promptly product has mouthfeel and processing, storing property preferably.
In sum, the present invention is a carrier with the breast, and a kind of seasoning breast and production method thereof that contains Ganodenna Lucidum P.E is provided, and product has been given full play to the Ganodenna Lucidum P.E anti-oxidation function, activities of antioxidant enzymes in the human body that can raise when replenishing human nutrition; Reduce the body lipid levels of peroxide.Ganodenna Lucidum P.E can be removed the oxygen radical in the body in conjunction with the CLA in the milk, strengthens the body antioxidase activity, reaches the purpose of cancer-resisting.This product has good flavor taste simultaneously, is accepted by consumer groups easily, and then has filled up China's market vacancy of this series products at present, and the cuisines and the health care demand that satisfy the consumer are significant.
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
One, the composition of raw materials of the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment is:
Whole milk 800 ‰
White sugar 50 ‰
Ganodenna Lucidum P.E 1.0 ‰
Glycerin monostearate 0.6 ‰
Xanthans 0.03 ‰
Calgon 0.1 ‰
Powder flavorant 0.2 ‰
The pure water surplus
Each material performance index meets the correlated quality standard-required.
Two, the production method of the seasoning breast of present embodiment mainly may further comprise the steps:
1. milk check: require fat, albumen, dry and other indexs to reach the requirement of raw material milk quality standard, in refrigeration below 4 ℃.
2. prepare burden: in changing the material cylinder, squeeze into batching total amount 20% milk, be heated to 60 ℃, add mixed glycerin monostearate, xanthans, powder perfume and white sugar, adopt to have high shear stirring system stirring 20 minutes;
Another is changed in the material pot, and Ganodenna Lucidum P.E carries out stirring and dissolving in 40～50 ℃ batching water, and the batching water consumption should account for 20 ‰ of total dosage, and stirring and dissolving was taken a sample after 10 minutes, measured when being cooled to 25 ℃, to wherein adding calgon.
After 3.pH value is adjusted with the aqueous solution of Ganodenna Lucidum P.E with carry out homogeneous after milk mixes: processing condition is: 60～70 ℃ of temperature, adopt double-stage homogenization, the one-level homogenization pressure is 18～20MPa, double-stage homogenization pressure is 3～5MPa;
4. cooling: the dense material behind the homogeneous needs to carry out once more cycle heat exchange in plate type heat exchanger, adjusting temperature is 10 ℃, places material-compound tank.
5. constant volume: according to prescription, remaining milk and water are squeezed into after cooling in the feed liquid behind the homogeneous in the material-compound tank, obtained semi-finished product.
6. the semi-finished product feed liquid that obtains of step 5 is carried out 139 ℃/4 seconds ultra high temperature sterilizations then in relative vacuum degree-0.07Mpa degassing, and sterile filling, obtains the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, qualified can the dispatching from the factory of insulation experiment.
The seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, end product quality standard: fat 〉=2.8%, protein 〉=2.3%, pH value 6.7～7.0.
Embodiment 2
One, the composition of raw materials of the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment is:
Whole milk 950 ‰
White sugar 70 ‰
Ganodenna Lucidum P.E 3.5 ‰
Sucrose fatty ester 0.3 ‰
Xanthans 0.03 ‰
Sodium alginate 0.05 ‰
Sodium acid carbonate 0.2 ‰
Powder flavorant 0.2 ‰
The pure water surplus
Each material performance index meets the correlated quality standard-required.
Two, the production method of the seasoning breast of present embodiment mainly may further comprise the steps:
1. milk check: require fat, albumen, dry and other indexs to reach the requirement of raw material milk quality standard, in refrigeration below 4 ℃.
2. prepare burden: in changing the material cylinder, squeeze into batching total amount 20% milk, be heated to 60 ℃, add mixed sucrose fatty ester, xanthans, sodium alginate, powder perfume and white sugar, adopt to have high shear stirring system stirring 20 minutes;
Another is changed in the material pot, and Ganodenna Lucidum P.E carries out stirring and dissolving in 40～50 ℃ batching water, and the batching water consumption should account for 20 ‰ of total dosage, and stirring and dissolving was taken a sample after 10 minutes, measured when being cooled to 25 ℃, to wherein adding sodium acid carbonate.
After 3.pH value is adjusted with the aqueous solution of Ganodenna Lucidum P.E with carry out homogeneous after milk mixes: processing condition is: 60～70 ℃ of temperature, adopt double-stage homogenization, the one-level homogenization pressure is 18～20MPa, double-stage homogenization pressure is 3～5MPa;
4. cooling: the dense material behind the homogeneous needs to carry out once more cycle heat exchange in plate type heat exchanger, adjusting temperature is 10 ℃, places material-compound tank.
5. constant volume: according to prescription, remaining milk and water are squeezed into after cooling in the feed liquid behind the homogeneous in the material-compound tank, obtained semi-finished product.
6. the semi-finished product feed liquid that obtains of step 5 is carried out 139 ℃/4 seconds ultra high temperature sterilizations then in relative vacuum degree-0.07Mpa degassing, and sterile filling, obtains the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, qualified can the dispatching from the factory of insulation experiment.
The seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, end product quality standard: fat 〉=2.8%, protein 〉=2.3%, pH value 6.7～7.0.
Embodiment 3
One, the composition of raw materials of the low fat seasoning breast that contains Ganodenna Lucidum P.E of present embodiment is:
Lowfat milk 850 ‰
Sucralose (U.S. Old Taylor company) 0.07 ‰
Ganodenna Lucidum P.E 5.0 ‰
Stearoyl lactate 0.7 ‰
Converted starch 0.05 ‰
Sodium acid carbonate 1.0 ‰
Flavoring essence 0.8 ‰
The pure water surplus
Each material performance index meets the correlated quality standard-required.
Two, the production method of the seasoning breast of present embodiment mainly may further comprise the steps:
1. milk check: require fat, albumen, dry and other indexs to reach the requirement of raw material milk quality standard, in refrigeration below 4 ℃.
2. the degreasing of milk separates: the fat that utilizes separation to be about to raw material milk is separated to 1.4-1.5%
3. prepare burden: in changing the material cylinder, squeeze into and account for batching total amount 20% lowfat milk, be heated to 60 ℃, add mixed stearoyl lactate, converted starch and Sucralose, adopt to have high shear stirring system stirring 20 minutes;
Another is changed in the material pot, and Ganodenna Lucidum P.E carries out stirring and dissolving in 40～50 ℃ batching water, and the batching water consumption should account for 20 ‰ of total dosage, and stirring and dissolving was taken a sample after 10 minutes, measures the pH value when being cooled to 25 ℃, to wherein adding sodium acid carbonate.
After 4.pH value is adjusted with the aqueous solution of Ganodenna Lucidum P.E with carry out homogeneous after the low fat milk in the step 3 is mixed: processing condition is: 60～70 ℃ of temperature, adopt double-stage homogenization, the one-level homogenization pressure is 18～20MPa, double-stage homogenization pressure is 3～5MPa;
5. cooling: the dense material behind the homogeneous needs to carry out once more cycle heat exchange in plate type heat exchanger, adjusting temperature is 10 ℃, places material-compound tank.
6. constant volume: according to prescription, remaining low fat milk and water are squeezed into after cooling in the feed liquid behind the homogeneous in the material-compound tank, obtained semi-finished product, add essence.
7. the semi-finished product feed liquid that obtains of step 6 is carried out 139 ℃/4 seconds ultra high temperature sterilizations then in relative vacuum degree-0.07Mpa degassing, and sterile filling, obtains the low fat seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, qualified can the dispatching from the factory of insulation experiment.
The seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, end product quality standard: fat≤1.5%, protein 〉=2.3%, pH value 6.7～7.0.
Embodiment 4
One, the composition of raw materials of the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment is:
Whole milk 800 ‰
White sugar 50 ‰
Ganodenna Lucidum P.E 1.0 ‰
Glycerin monostearate 0.5 ‰
Xanthans 0.05 ‰
Calgon 0.1 ‰
Powder flavorant 0.2 ‰
The pure water surplus
Each material performance index meets the correlated quality standard-required.
Two, the preparation method is with embodiment 1.
The seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, end product quality standard: fat 〉=2.8%, protein 〉=2.3%, pH value 6.7～7.0.
Embodiment 5
One, the composition of raw materials of the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment is:
Whole milk 800 ‰
White sugar 50 ‰
Ganodenna Lucidum P.E 1.0 ‰
Glycerin monostearate 1.0. ‰
Sodium alginate 0.1 ‰
Calgon 0.1 ‰
Powder flavorant 0.2 ‰
The pure water surplus
Each material performance index meets the correlated quality standard-required.
Two, the preparation method is with embodiment 1.
The seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, end product quality standard: fat 〉=2.8%, protein 〉=2.3%, pH value 6.7～7.0.
Embodiment 6
One, the composition of raw materials of the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment is:
Whole milk 800 ‰
White sugar 50 ‰
Ganodenna Lucidum P.E 1.0 ‰
Sucrose fatty ester 0.3 ‰
Xanthans 0.02 ‰
Sodium alginate 0.07 ‰
Calgon 0.1 ‰
Powder flavorant 0.2 ‰
The pure water surplus
Each material performance index meets the correlated quality standard-required.
Two, the preparation method is with embodiment 1.
The seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, end product quality standard: fat 〉=2.8%, protein 〉=2.3%, pH value 6.7～7.0.
Embodiment 7
One, the composition of raw materials of the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment is:
Whole milk 800 ‰
White sugar 50 ‰
Ganodenna Lucidum P.E 1.0 ‰
Sucrose fatty ester 0.5 ‰
Converted starch 0.1 ‰
Calgon 0.1 ‰
Powder flavorant 0.2 ‰
The pure water surplus
Each material performance index meets the correlated quality standard-required.
Two, the preparation method is with embodiment 1.
The seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, end product quality standard: fat 〉=2.8%, protein 〉=2.3%, pH value 6.7～7.0.
Embodiment 8
One, the composition of raw materials of the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment is:
Whole milk 800 ‰
White sugar 50 ‰
Ganodenna Lucidum P.E 1.0 ‰
Glycerin monostearate 0.1 ‰
Sucrose fatty ester 0.5 ‰
Xanthans 0.04 ‰
Sodium alginate 0.05 ‰
Calgon 0.1 ‰
Powder flavorant 0.2 ‰
The pure water surplus
Each material performance index meets the correlated quality standard-required.
Two, the preparation method is with embodiment 1.
The seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, end product quality standard: fat 〉=2.8%, protein 〉=2.3%, pH value 6.7～7.0.
Embodiment 9
One, the composition of raw materials of the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment is:
Whole milk 800 ‰
White sugar 50 ‰
Ganodenna Lucidum P.E 1.0 ‰
Glycerin monostearate 0.3 ‰
Sucrose fatty ester 0.2 ‰
Converted starch 0.08 ‰
Calgon 0.1 ‰
Powder flavorant 0.2 ‰
The pure water surplus
Each material performance index meets the correlated quality standard-required.
Two, the preparation method is with embodiment 1.
The seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, end product quality standard: fat 〉=2.8%, protein 〉=2.3%, pH value 6.7～7.0.
Embodiment 10
One, the composition of raw materials of the seasoning breast that contains Ganodenna Lucidum P.E of present embodiment is:
Whole milk 800 ‰
White sugar 50 ‰
Ganodenna Lucidum P.E 1.0 ‰
Stearoyl lactate 1.0 ‰
Xanthans 0.03 ‰
Sodium alginate 0.06 ‰
Calgon 0.1 ‰
Powder flavorant 0.2 ‰
The pure water surplus
Each material performance index meets the correlated quality standard-required.
Two, the preparation method is with embodiment 1.
The seasoning breast that contains Ganodenna Lucidum P.E of present embodiment, end product quality standard: fat 〉=2.8%, protein 〉=2.3%, pH value 6.7～7.0.
Be the superiority of outstanding technology and prescription, the inventor has designed two groups of contrast experiments:
Contrast experiment (one):
In order to prove the present invention, the superiority on technology and prescription has designed one group of contrast experiment respectively according to specific embodiment 2,3, investigates the stability of product structural state in process.
One, investigates experiment (embodiment 2 and Comparative Examples thereof) at the product stability of specific embodiment 2
Experiment condition and experimental technique are with specific embodiment 2
1, Comparative Examples composition of raw materials: remove and do not use buffer salt, outside solution of extract pH value not being adjusted, other is with embodiment 2.
2, the manufacture craft of Comparative Examples: basic identical with specific embodiment 2, difference: Ganodenna Lucidum P.E is together added with sugar and stabilizing agent when changing material, need not prepare burden water its dissolve separately.
3, the study on the stability way of Comparative Examples: all identical with specific embodiment 2 terms and conditions, detection method, test item is identical)
The albumen precipitation rate of finished product (rate of deposition assay method: in centrifuge tube, add the 10ml product after semi-finished product and the sterilization under the mensuration normal temperature, centrifuge speed 3000r/min, centrifugation time 10min, the centrifugal back that finishes is measured sedimentary volume and is accounted for the long-pending percentage of population of samples), the result is as shown in table 1.
Table 1
Experimental result shows: the albumen centrifugation filter of embodiment is lower than Comparative Examples, and the variation before and after sterilization is more much smaller than Comparative Examples.The also more approaching neutrality of product pH value, so it protein stabilizedly will be ideal.
Two, investigate experiment (embodiment 3 and Comparative Examples thereof) at the product stability of specific embodiment 3
Experiment condition and experimental technique are with specific embodiment 3
1, Comparative Examples composition of raw materials: remove and do not use buffer salt, outside solution of extract pH value not being adjusted, other is with embodiment 3.
2, the manufacture craft of Comparative Examples: basic identical with specific embodiment 2, difference: Ganodenna Lucidum P.E is together added with sugar and stabilizing agent when changing material, need not prepare burden water its dissolve separately.
3, the study on the stability way of Comparative Examples: with specific embodiment 3 (terms and conditions is all identical, detection method, test item is identical)
The albumen precipitation rate of finished product (rate of deposition assay method: in centrifuge tube, add the 10ml product after semi-finished product and the sterilization under the mensuration normal temperature, centrifuge speed 3000r/min, centrifugation time 10min, the centrifugal back that finishes is measured sedimentary volume and is accounted for the long-pending percentage of population of samples), the result is as shown in the following Table 2.
Table 2
Experimental result shows: the albumen centrifugation filter of embodiment 3 is lower than Comparative Examples, and the variation before and after sterilization is more much smaller than Comparative Examples.The also more approaching neutrality of product pH value, so it protein stabilizedly will be ideal.
Contrast experiment (two):
The superiority that the present invention's prescription is embodied mainly shows the reasonable qualification to the buffer salt consumption, has designed one group of contrast experiment respectively according to specific embodiment 2,3, investigates the stability of product structural state in process.
One, investigates experiment (embodiment 2 and Comparative Examples thereof) at the product stability of specific embodiment 2
Experiment condition and experimental technique are with specific embodiment 2
1, Comparative Examples composition of raw materials: the use amount of removing buffer salt is 0.03 ‰, and use amount is beyond protection domain, and other is with embodiment 2.
2, the manufacture craft of Comparative Examples: identical with specific embodiment 2.
3, the study on the stability way of Comparative Examples: with specific embodiment 2 (terms and conditions is all identical, detection method, test item is identical)
The albumen precipitation rate of finished product (rate of deposition assay method: in centrifuge tube, add the 10ml product after semi-finished product and the sterilization under the mensuration normal temperature, centrifuge speed 3000r/min, centrifugation time 10min, the centrifugal back that finishes is measured sedimentary volume and is accounted for the long-pending percentage of population of samples), the result is as shown in the following Table 3.
Table 3
Experimental result shows: the albumen centrifugation filter of embodiment is lower than Comparative Examples, and the variation before and after sterilization is more much smaller than Comparative Examples.The also more approaching neutrality of product pH value, so its protein stability is even more ideal.The buffer salt use amount of Comparative Examples is lower than protection domain, causes the pH of product on the low side, can't reach the effect of regulating the pH value, and protein stability is undesirable during the product sterilization.
Two, investigate experiment (embodiment 3 and Comparative Examples thereof) at the product stability of specific embodiment 3
Experiment condition and experimental technique are with specific embodiment 3
1, Comparative Examples composition of raw materials: the use amount of removing buffer salt is 1.5 ‰, and use amount is beyond protection domain, and other is with embodiment 3.
2, the manufacture craft of Comparative Examples: identical with specific embodiment 3.
3, the study on the stability way of Comparative Examples: with specific embodiment 3 (terms and conditions is all identical, detection method, test item is identical)
The albumen precipitation rate of finished product (rate of deposition assay method: in centrifuge tube, add the 10ml product after semi-finished product and the sterilization under the mensuration normal temperature, centrifuge speed 3000r/min, centrifugation time 10min, the centrifugal back that finishes is measured sedimentary volume and is accounted for the long-pending percentage of population of samples), the result is as shown in the following Table 4.
Table 4
Experimental result shows: the albumen centrifugation filter of embodiment is lower than Comparative Examples, and the variation before and after sterilization is more much smaller than Comparative Examples.The also more approaching neutrality of product pH value, so its protein stability is even more ideal.The buffer salt use amount of Comparative Examples exceeds protection domain, causes the pH of product higher, the protein stability variation.
The shelf stable observation experiment that contains the seasoning breast of Ganodenna Lucidum P.E of the present invention
The comparative example
The comparative example 1: removing the emulsifying agent total amount is 0.8 ‰, and the thickener total amount is outside 0.008 ‰, and other is with embodiment 1.
The comparative example 2: removing the emulsifying agent total amount is 1.2 ‰, and the thickener total amount is outside 0.15 ‰, and other is with embodiment 2.
Place normal temperature shelf, 37 ℃ of insulating boxs, 45 ℃ of insulating boxs that its stability is investigated respectively in embodiment 1,2 and comparative example's 1,2 thereof sample, the result as shown in the following Table 5.
Table 5
By the stability observing result as can be seen: the Ganodenna Lucidum P.E seasoning breast that contains of the embodiment of the invention 1,2 placed for 12 weeks at normal temperatures, and the sample tissue state is normal, and every stable measurement index is within acceptable scope.Can judge the having good stability of seasoning milk product of the embodiment of the invention 2.And the product of Comparative Examples is found in the observation process, its every index detects in two weeks of beginning similar with embodiment 1,2, its good stable state begins to occur more significantly disintegrating trend after two weeks, main exhibit tissue layering and fat floating, and the product of the embodiment of the invention 1,2 is compared with the Comparative Examples product, its mouthfeel obtained good assurance.
Claims (8)
1. a seasoning breast that contains Ganodenna Lucidum P.E is characterized in that, its mass ratio prescription is:
Milk 800 ‰～950 ‰
Ganodenna Lucidum P.E 1.0 ‰～5.0 ‰
Buffer salt 0.1 ‰～1.0 ‰
Emulsifying agent 0.1 ‰～1.0 ‰
Thickener 0.01 ‰～0.10 ‰
Sweet substance 0～80 ‰
Flavoring essence 0～2.0 ‰
Water surplus
Wherein, the pH of the buffer solution of described Ganodenna Lucidum P.E and buffer salt formation is 6.8～7.1.
2. the seasoning breast that contains Ganodenna Lucidum P.E according to claim 1 is characterized in that described emulsifying agent is selected from one or more in the group that comprises glycerin monostearate, sucrose fatty ester, stearoyl lactate.
3. the seasoning breast that contains Ganodenna Lucidum P.E according to claim 1 is characterized in that described thickener is selected from one or more in the group that comprises xanthans, sodium alginate, converted starch.
4. the seasoning breast that contains Ganodenna Lucidum P.E according to claim 1 is characterized in that, described buffer salt is phosphate-buffered salt or citric acid buffer salt.
5. the seasoning breast that contains Ganodenna Lucidum P.E according to claim 1, it is characterized in that described emulsifying agent is glycerin monostearate 0.5 ‰～1.0 ‰, sucrose fatty ester 0.3 ‰～0.5 ‰, glycerin monostearate 0.1 ‰～0.3 ‰ and sucrose fatty ester 0.2 ‰～0.5 ‰, stearoyl lactate 0.7 ‰～1.0 ‰.
6. the seasoning breast that contains Ganodenna Lucidum P.E according to claim 1 is characterized in that, described thickener is a sodium alginate 0.05 ‰-0.1 ‰; Xanthans 0.03 ‰-0.05 ‰; Xanthans 0.02 ‰-0.04 ‰ and sodium alginate (0.05 ‰-0.07 ‰); Converted starch 0.05 ‰-0.1 ‰.
7. the described preparation method who contains the seasoning breast of Ganodenna Lucidum P.E of claim 1 is characterized in that, said method comprising the steps of:
1) with Ganodenna Lucidum P.E and buffer salt through batching water, under 40～50 ℃ of conditions, dissolve, measure pH again in 6.8～7.1 scopes;
2) with emulsifying agent, the thickener of formula ratio with join in the milk liquid and dissolve, temperature mixes with the Ganodenna Lucidum P.E buffer solution then at 55～70 ℃;
3) homogeneous, sterilization, can.
8. the preparation method who contains the seasoning breast of Ganodenna Lucidum P.E according to claim 7 is characterized in that, described buffer salt is phosphate-buffered salt or citric acid buffer salt.
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| CN107410484A (en) * | 2017-05-16 | 2017-12-01 | 赵礼 | A kind of Inonotus obliquus extract health maintenance flavor acidified milk and preparation method thereof |
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| CN1543823A (en) * | 2003-11-17 | 2004-11-10 | 吉林省乳业集团广泽有限公司 | Ganoderma lucidum polysaccharide series dairy product and production process thereof |
| CN101057628A (en) * | 2007-05-28 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing isomalt oligosaccharide and its preparation method |
| CN101356940B (en) * | 2007-08-02 | 2011-09-07 | 内蒙古伊利实业集团股份有限公司 | Liquid milk added with active polysaccharide |
| CN101406228B (en) * | 2008-11-11 | 2012-01-25 | 内蒙古伊利实业集团股份有限公司 | Liquid milky tea and preparation method thereof |
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