CN102106395B - Milk beverage containing highland barley and preparation method thereof - Google Patents
Milk beverage containing highland barley and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of liquid milk, in particular to milk beverage containing highland barley and a preparation method thereof. According to the milk beverage containing highland barley provided by the invention, 100 parts of raw materials of the milk beverage by weight comprise 0.1-0.5 part of stabilizer, 0.01-0.11 part of salt and 1-10 parts of highland barley pulp, highland barley powder or highland barley juice prepared from the peeled dry particles of highland barley. The milk beverage provided by the invention has good stability within 6-month shelf life; as highland barley is added to milk, the product structure and formula composition of the original prepared milk beverage are broken through, and the product variety is increased; and due to the perfect combination of highland barley and milk, the product has the freshness and smoothness of milk as well as the faint scent of highland barley, thereby enriching the mouthfeel of the product.
Description
Technical field
The present invention relates to field of liquid milk, particularly, the present invention relates to a kind of milk beverage that contains highland barley and preparation method thereof.
Background technology
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, lactoprotein etc., 8 seed amino acids of needed by human are arranged in the 20 contained several amino acids, lactoprotein is complete protein, and digestibility is up to 98%.
Cereal material (cereal) comprises wheat, barley, paddy, corn, millet, jowar etc., it is main, the most economical heat energy source of human body, contain multiple nutritional components in the cereal, carbohydrate, protein, fat, inorganic salts and abundant vitamin are arranged.Highland barley wherein has the characteristics of high protein, high fiber, homovitamin, low fat, low sugar.Its protein content is about 6.35%～21.00%, and mean value is 11.31%, and Soluble Fiber and total fiber content all are higher than other cereal crops, and every 100g contains dietary fiber 1.8mg.Highland barley also contains abundant B family vitamin and the mineral elements such as inorganic elements calcium, phosphorus, iron, copper, zinc and trace elements of selenium of multiple beneficial health.These materials are grown promoting health positive effect.Selenium is the trace element of the definite needed by human of the United Nations's health organization, and is the cancer-resisting element of present unique identification.In the Qinghai-Tibet Platean of high and cold anoxic, Tibetan area centenarian's row national best, the outstanding medical health care function of highland barley is one of key factor of Tibetans' longevity.As far back as the end of the eighties in last century, U.S. scientist finds that the beta glucan in the highland barley has the effect of reducing blood lipid, norcholesterol and angiocardiopathy preventing, afterwards, the adjusting blood sugar of beta glucan, raising immunity, antineoplastic action were found successively, had caused global extensive concern.At present, biomedical boundary generally believes that beta glucan has four big physiological actions such as gut purge, adjusting blood sugar, reduction cholesterol, raising immunity.Beta glucan content occupies the hat of global barley in the highland barley, be 50 times of wheat average content, highland barley also contains lecithin, cephalin of oleic acid, linoleic acid, leukotrienes, d-tocotrienols and the brain tonic of norcholesterol effect etc., and its nicotinic acid content is higher than 1.7 times of corns.
The combination of highland barley and milk more can have the beneficial functions of highland barley in the time of can making the consumer replenish the full nutrition of milk, and along with the great discovery of highland barley Beta-dextran content the first in the world, highland barley goods in the market only limit to zanba, roasted qingke barley flour or barley wine, there is not popularization to open as this nutritious cereal of highland barley, trace it to its cause, highland barley is generally popular in the Tibet region, the zanba, roasted qingke barley flour hobby property that keeps the highland barley local flavor is too strong, be not suitable for most people's taste, adding highland barley to milk not only can be balanced nutritious, and can both local flavor combines and more can adapt to most people's taste.
For improving the value that milk and cereal are utilized by human body comprehensive, preferably take the two mixed edible, complementation by food like this, make the amino acid whose kind of food protein and quantity more near the physiological requirements of human body, no matter the combination of milk and cereal all is a kind of way that be highly profitable from nutrition or on the eating mouth feel of food.
Summary of the invention
The purpose of this invention is to provide a kind of milk beverage that contains highland barley, will suckle and the effective combination of barley nutritional in, local flavor also has mutual enhancement, and is reaching stable and uniform in shelf-life of 6 months.
A further object of the present invention provides the above-mentioned method that contains the milk beverage of highland barley of preparation.
According to the milk beverage that contains highland barley of the present invention, described milk beverage raw material based on 100 weight portions, highland barley slurry, highland barley flour or highland barley juice that described raw material comprises 0.1-0.5 part stabilizing agent, 0.01-0.2 part salt, made by 1-10 part highland barley decortication dry granular, wherein said stabilizing agent comprises thickener, described highland barley slurry for highland barley dry granular and water by 1: 3-10 mixes, boil 16-30min at 80-100 ℃ makes; Highland barley flour is that highland barley dry granular abrasive dust makes; Highland barley juice for highland barley dry granular and water by 1: 10-20 mixes and boils 20-50min and makes.According to the milk beverage that contains highland barley of the present invention, contain milk and the highland barley of special ratios, with the effective combination of nutrition of milk and highland barley, and the adjustment of passing ratio, make the highland barley local flavor be combined best with the local flavor of milk.The milk beverage that contains highland barley provided by the invention belongs to a kind of liquid dairy products, and employed milk liquid mainly refers to meet fresh milk or the reconstituted milk of China fresh cow's milk acquisition criteria GB6914, can be whole milk, also can be skim milk or lowfat milk.Milk level in product is 30-80wt%, is commonly referred to milk beverage, content of milk protein 〉=1.0% in the milk beverage finished product physical and chemical index.
The stability that contains the milk beverage of highland barley of the present invention mainly refers to the quality stability of whole liquid milk system in shelf life.In milk beverage, stability is one of critical nature of estimating product.The stability that contains the milk beverage of highland barley of the present invention mainly refers to the quality stability of whole liquid milk system in shelf life.Among the present invention for guaranteeing that milk beverage has good stable, the key technology that adopts be selecting for use of described stabilizing agent and with the selecting for use of the salt of its collocation.In the stabilizing agent of the present invention thickener comprise gellan gum, carragheen and (or) microcrystalline cellulose, gellan gum content 0.05-0.15%, carragheen content 0.005-0.02%, microcrystalline cellulose cellulose content 0.06-0.5%.Of the present inventionly contain that salt comprises described in the highland barley milk beverage: one or more in phosphate, pyrophosphate, tripolyphosphate, citrate, the carbonate, gross weight in described milk beverage, salt content is 0.01-0.2%, preferably include sodium pyrophosphate 0.01-0.02%, sodium hydrogen phosphate 0.01-0.03%, sodium phosphate trimer 0.01-0.06%.And product of the present invention can be preserved at normal temperatures, and whole liquid milk system all is more stablely phenomenons such as serious fat floating, albumen precipitation, bleed grumeleuse can not occur uniformly in reaching 6 months shelf life, has good stable.
According to specific embodiments of the present invention, can further include in the described thickener: one or more in sodium carboxymethylcellulose, locust bean gum, gelatin, agar, Arabic gum, guar gum, converted starch, sodium alginate, xanthans, carragheen, the dextrin, these thickeners can with gellan gum, carragheen and (or) the microcrystalline cellulose acting in conjunction, realize the stability of product.
The stabilizing agent that contains in the highland barley milk beverage of the present invention except comprising thickener, also optionally contains emulsifying agent.Concrete emulsifying agent can be selected from one or more in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearoyl lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetic acid monoglyceride, the sodium caseinate, gross weight in described milk beverage, emulsifier content is 0.03%-1.0%, and preferred content is 0.05-0.2%.
Of the present invention containing in the highland barley milk beverage because the content of starch of highland barley is higher, and wherein amylopectin content is higher, need gelatinization abundant after adding in the milk, congeal in order to avoid cause the liquid retrogradation of suckling in the finished product put procedure, through test, the time is the 20-40 branch, and temperature is 70-85 ℃ of the best.
The highland barley milk beverage that contains of the present invention, as a kind of liquid dairy products of directly drinking, the highland barley that wherein contains is through maturation process and adopts highland barley slurry, highland barley flour, the highland barley juice of special process preparation, of the present invention containing in the highland barley milk beverage, also can further optionally contain: one or more in the grain dust classes such as rice powder, glutinous rice flour, polished rice powder, coixlacrymajobi powder, Chinese sorghum ground rice, red bean powder, mung bean flour, millet powder, black rice flour, scented rice powder, black sesame powder, oatmeal, buckwheat, pearling cone meal, wheat flour, corn flour, bean powder, oatmeal, malt extract, malt flour.Its addition in milk beverage is generally 0.1-2%.Grain dust is dissolved in or is dispersed in the liquid dairy products, strengthens product special flavour.
Of the present invention containing in the highland barley milk beverage, also can selectively be added with as required: one or more in dietary fiber, composite nutrient, Juice, sweet substance (carbohydrate or sweetener), flavoring essence, salt or other flavoring substance or the additive, 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.
On the other hand, the present invention also provides the described production method that contains the highland barley milk beverage, and this method mainly comprises: the preparation of highland barley, and the dissolving of raw material, disperse and mix (molten material, batch mixing), and the sterilization can.Particularly, the production method that contains the highland barley milk beverage of the present invention can be carried out according to following step:
1) preparation of highland barley: it can be highland barley slurry, highland barley flour or highland barley juice that the highland barley among the present invention is added form,
The highland barley slurry: the dried highland barley grains after will selecting and the ratio of water are 1: 3-10, in boiling water, boil the 16-30 branch, and with the colloid mill making beating, cross the 50-200 mesh sieve, the slurries that obtain are standby;
Highland barley flour: the dried highland barley grains after will selecting is fried or is baked, and by the direct abrasive dust of flour mill, or by bulking equipment slaking fully under high temperature, condition of high voltage, and then it is standby to be refined into powder;
Highland barley juice: the dried highland barley grains after will selecting and water ratio are 1: 10-20, boil the 20-50 branch, and highland barley is boiled fully, and fragrance at utmost dissolve in the water, cross 200 mesh sieves, the juice that obtains is standby;
2) molten material, batch mixing: stabilizing agent dissolves in milk or water, and solution temperature should be preferably 80-85 ℃ at 75-90 ℃, after treating to dissolve fully, adds the highland barley of getting ready, is highland barley flour as what use, and the change material time need increase the 20-40 branch.Material after the dissolving carries out homogeneous, and homogenizing temperature 60-75 ℃, be preferably 65-70 ℃, homogenization pressure 〉=150bar is preferably 230--2500bar.If contain raw materials such as other grain dust, Juice, carbohydrate in the formula for a product, also can in this step, be dissolved or dispersed in the milk liquid and carry out homogeneous.According to the formula for a product needs, also can add additive kind raw materials such as composite nutrient, sweetener and/or flavoring essence, mix;
3) sterilization can, 137-142 ℃, 2-4s sterilization, be cooled to cryogenic sterile can below 30 ℃, obtain the described highland barley milk beverage that contains, perhaps adopt the mode of two-stage sterilization to carry out, after earlier above-mentioned mixed material being carried out 135-137 ℃, 2-4s sterilization, be cooled to 40 ℃ of left and right sides cans (as HDPE bottle) in the packing that can carry out two-stage sterilization again, then packaged product is placed in the two-stage sterilization equipment, after adopting the autoclaving of 121 ℃, 13-16 minute, cooling obtains the described highland barley milk beverage that contains.
Used equipment all can adopt the known equipment in this area no longer concrete production equipment and filling process to be given unnecessary details at this in the production technology of the present invention.
Used equipment all can adopt the known equipment in this area no longer concrete production equipment and filling process to be given unnecessary details at this in the production technology of the present invention.
Milk beverage of the present invention had good stable at 6 months in the shelf life; In milk, add highland barley, broken through product structure and the prescription composition of original blending type milk beverage, thereby increased the kind of product; The perfect adaptation of highland barley and milk, it is sliding but also contain the delicate fragrance of highland barley cereal to make product not only contain the aquatic foods of milk, thereby has enriched the mouthfeel of product, easier attraction consumer's purchase; The interpolation of highland barley has realized the combination of the albumen in the highland barley, vitamin and trace element and milk protein, make the nutritive value of product more reasonable, more balanced, can satisfy children, teenager, women, working clan and middle-aged and old nutritional needs, very strong market demand prospect is arranged.
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, preparation contain the milk beverage of highland barley
According to following formulation milk beverage of the present invention (in one ton of product):
300 kilograms in milk (this milk can be handled with flash evaporation in advance)
60 kilograms of white granulated sugars
1.5 kilograms of gellan gums
0.6 kilogram of microcrystalline cellulose
0.4 kilogram of guar gum
0.2 kilogram of sodium alginate
0.3 kilogram of sucrose ester
0.1 kilogram of sodium phosphate trimer
0.3 kilogram of sodium hydrogen phosphate
0.12 kilogram of vitamin (available from the VA of DSM N. V. VD Fe the Zn composite nutrient)
1.1 kilograms of flavoring essences
Highland barley decortication dry granular double centner
Water surplus
The production method that contains the highland barley milk beverage of present embodiment mainly comprises step:
1) slaking of highland barley: the dried highland barley grains after will selecting is baked, and by bulking equipment fully slaking under high temperature, condition of high voltage, and then it is standby to be refined into powder;
2) molten material, batch mixing: with the fully dissolving in milk of white granulated sugar, microcrystalline cellulose, sodium alginate, gellan gum, guar gum, sucrose ester, sodium phosphate trimer and sodium hydrogen phosphate, added the highland barley efflorescence material get ready again 80-85 ℃, 30 minutes, high-pressure homogeneous, be cooled to normal temperature and enter material-compound tank.With an amount of water vitamin is dissolved, add material-compound tank, add flavoring essence again, mix; With milk material is settled to dosage with residue batching water and residue batching, obtains the mixed liquor of present embodiment.
3) sterilization can: above-mentioned mixed liquor is sterilization under 137-142 ℃, the condition of 2-4s in the tubular type sterilization machine, is cooled to afterwards below 30 ℃, and the cryogenic sterile can, what obtain present embodiment contains the highland barley milk beverage.
The product feature of the milk beverage that contains highland barley of present embodiment is: fat content is about 1.5%, and protein content is about 1.4%, and cane sugar content is about 6.0%, highland barley content 10%.The milk liquid viscosity 200-240 centipoise of product, pH about 6.7.Integrality is even, and this product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously.After tested, the highland barley milk beverage that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and milk liquid does not have lamination, does not have serious fat floating.In normal temperature is preserved, small amount of precipitate can occur, but not influence product quality.
Embodiment 2, preparation contain the highland barley milk beverage
According to following formulation milk beverage of the present invention (in one ton of product):
350 kilograms in milk (this milk can be handled with flash evaporation in advance)
50 kilograms of white granulated sugars
0.2 kilogram of carragheen
1.0 kilograms of microcrystalline celluloses
0.2 kilogram of sodium pyrophosphate
0.6 kilogram of sodium phosphate trimer
0.1 kilogram of sodium hydrogen phosphate
1.0 kilograms of monoglycerides
1 kilogram of dietary fiber
1.1 kilograms of flavoring essences
80 kilograms in highland barley
Water surplus
The production method that contains the highland barley milk beverage of present embodiment mainly comprises step:
1) highland barley slurry preparation: the dried highland barley grains after selecting and the ratio of water are 1: 3, boil the 16-30 branch in boiling water, with the colloid mill making beating, sieve, and the slurries that obtain are standby;
2) molten material, batch mixing: with the fully dissolving in milk of white granulated sugar, carragheen, microcrystalline cellulose, sodium pyrophosphate, sodium phosphate trimer, monoglyceride, dietary fiber, add again the highland barley slurry get ready batching with milk and batching water in fully dissolving disperse more than 40 minutes, homogeneous enters the normal temperature material-compound tank; Again flavoring essence is added in the material-compound tank, mix, obtain the mixed liquor of present embodiment.
3) sterilization can: above-mentioned mixed liquor is sterilization under 137-42 ℃, the condition of 2-4s in the tubular type sterilization machine, is cooled to afterwards below 30 ℃, obtains the milk beverage that contains highland barley of present embodiment.
The product feature of the milk beverage that contains highland barley of present embodiment is: fat content is about 1.7%, and protein content is about 1.3%, and cane sugar content is about 5%, highland barley content 8%.The milk liquid viscosity 120-150 centipoise of product, pH about 6.7.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously, and the collocation of red bean and black rice is arranged, and nutrition is more balanced.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and milk liquid does not have lamination, does not have serious fat floating.Preserving medium viscosity at normal temperature can increase, but in controlled range, does not influence product quality.
Embodiment 3, preparation contain the highland barley milk beverage
According to following formulation milk beverage of the present invention (in one ton of product):
500 kilograms in milk (this milk can be handled with flash evaporation in advance)
40 kilograms of white granulated sugars
0.05 kilogram of carragheen
0.15 kilogram of guar gum
0.2 kilogram of sodium alginate
0.1 kilogram of xanthans
0.1 kilogram of sodium pyrophosphate
0.5 kilogram of monoglyceride
0.15 kilogram of vitamin
1.1 kilograms of flavoring essences
2 kilograms of black sesame powders
2 kilograms of black rice flours
10 kilograms in highland barley
Water surplus
Two, production technology is with embodiment 1
The product feature of the milk beverage that contains highland barley of present embodiment is: fat content is about 1.7%, and protein content is about 1.6%, and cane sugar content is about 4%, highland barley content 1%.The milk liquid viscosity 40--80 centipoise of product, pH about 6.7.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously, and the collocation of red bean and black rice is arranged, and nutrition is more balanced.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and milk liquid does not have lamination, does not have serious fat floating.Preserving medium viscosity at normal temperature can increase, but in controlled range, does not influence product quality.
Embodiment 4, preparation contain the highland barley milk beverage
According to following formulation milk beverage of the present invention (in one ton of product):
400 kilograms in milk (this milk can be handled with flash evaporation in advance)
40 kilograms of white granulated sugars
4.5 kilograms of microcrystalline celluloses
0.5 kilogram of gellan gum
0.2 kilogram of sodium pyrophosphate
0.6 kilogram of sodium phosphate trimer
0.3 kilogram of sodium hydrogen phosphate
0.1 kilogram of vitamin
1.1 kilograms of flavoring essences
2 kilograms of millet powder
2 kilograms of corn flour
40 kilograms in highland barley
Water surplus
Two, production technology is with embodiment 1
The product feature of the milk beverage that contains highland barley of present embodiment is: fat content is about 1.4%, and protein content is about 1.3%, and cane sugar content is about 4%, highland barley content 4%.The milk liquid viscosity 60--100 centipoise of product, pH about 6.7.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously, and the collocation of red bean and black rice is arranged, and nutrition is more balanced.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and milk liquid does not have lamination, does not have serious fat floating.Preserving medium viscosity at normal temperature can increase, but in controlled range, does not influence product quality.
Comparative example 1, preparation contain the highland barley milk beverage
According to following formulation milk beverage of the present invention (in one ton of product):
400 kilograms in milk (this milk can be handled with flash evaporation in advance)
40 kilograms of white granulated sugars
1.6 kilograms of gellan gums
6.0 kilograms of microcrystalline celluloses
0.7 kilogram of sodium phosphate trimer
0.5 kilogram of sodium hydrogen phosphate
0.3 kilogram of sodium pyrophosphate
0.1 kilogram of vitamin (available from the VA of DSM N. V. VD Fe the Zn composite nutrient)
1.1 kilograms of flavoring essences
2 kilograms of millet powder
2 kilograms of corn flour
40 kilograms of highland barley decortication dry granulars
Water surplus
Two, production technology is with embodiment 1
The product feature of the milk beverage that contains highland barley of present embodiment is: fat content is about 1.4%, and protein content is about 1.3%, and cane sugar content is about 4%, highland barley content 4%.The milk liquid viscosity 60-100 centipoise of product, pH about 6.7.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously, and the collocation of red bean and black rice is arranged, and nutrition is more balanced.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and whole shape presents gel, and flowability is very poor when toppling over, and the water and milk segregation phenomenon is arranged.
Comparative example 2, preparation contain the highland barley milk beverage
500 kilograms in milk (this milk can be handled with flash evaporation in advance)
40 kilograms of white granulated sugars
0.04 kilogram of carragheen
0.5 kilogram of microcrystalline cellulose
0.08 kilogram of sodium pyrophosphate
0.15 kilogram of vitamin (available from the VA of DSM N. V. VD Fe the Zn composite nutrient)
1.1 kilograms of flavoring essences
2 kilograms of black sesame powders
2 kilograms of black rice flours
10 kilograms in highland barley
Highland barley decortication dry granular double centner
Water surplus
Two, production technology is with embodiment 1
The product feature of the milk beverage that contains highland barley of present embodiment is: fat content is about 1.7%, and protein content is about 1.6%, and cane sugar content is about 4%, highland barley content 1%.The milk liquid viscosity 40--80 centipoise of product, pH about 6.7.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously, and the collocation of red bean and black rice is arranged, and nutrition is more balanced.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and grain dust all is sunken to the bottom, and fat floating is serious.
Product mouthfeel and local flavor are tasted experiment
The product of getting embodiment 1-4, comparative example 1-2 carries out taste flavor and tastes experiment, the trial test number is totally 200 people (each 100 people of the masculinity and femininity in 18--28 year), respectively product and the reference product of embodiment 1-4 are tasted, adopt blank scoring mechanism, every full marks 20 minutes, the mark height is then effective, and whether to liking the product degree to carry out overall assessment, experimental result is recorded in following table 1.
Table 1
From this experimental result as can be seen, all in all, the product of embodiments of the invention obtains liking of most of people in local flavor, food sense and nutrition, and product improves a lot in food sense and nutrition, is subjected to liking of consumer.
The product stability test experiments
Containing the highland barley flavored milk with embodiment 1-4, comparative example 1-2 is that specimen leaves standstill observation under normal temperature placement, 37 ℃ of oven conditions, by the system uniformity, precipitation capacity are analyzed the stability of product.
(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, sample is observed after 7 days, 30 days, 60 days, 90 days, 120 days and 180 days in static placement respectively.
C, 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.
(3) the precipitation 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 vial bottom precipitation thickness across the vial wall with the ruler of 0.5mm under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table 2,3.
Observed result under table 2 normal temperature: (18--25 ℃, 180 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | The comparative example 1 | The comparative example 2 | |
| 7 days | The normal fat-free come-up of structural state does not have precipitation | The normal fat-free come-up of structural state does not have precipitation | The normal fat-free come-up of structural state does not have precipitation | The normal fat-free come-up of structural state does not have precipitation | Structural state presents the fat-free come-up of slight gel bleed 0.5mm | The normal slight fat floating precipitation 3mm of structural state |
| 30 days | The normal fat floating 0.1mm of structural state does not have precipitation | The normal fat floating 0.2mm of structural state does not have precipitation | The normal fat floating 0.1mm of structural state does not have precipitation | The normal fat floating 0.2mm of structural state does not have precipitation | Structural state presents the fat-free come-up of slight gel bleed 0.8mm does not have precipitation | The normal fat floating 0.5 mm precipitation of structural state 4mm |
| 60 days | Structural state is normal | Structural state is normal | Structural state is normal | Structural state is normal | Structural state presents gel | Structural state is normal |
| Fat floating 0.5mm precipitates 0.2mm | Fat floating 0.5mm precipitates 0.3mm | Fat floating 0.4mm precipitates 0.2mm | Fat floating 0.5mm precipitates 0.2mm | The fat-free come-up of bleed 1.5mm does not have precipitation | Fat floating 1.0 mm precipitate 8mm | |
| 90 days | The normal fat floating 1.0mm precipitation of structural state 0.4mm | The normal fat floating 1.2mm precipitation of structural state 0.5mm | The normal fat floating 1.0mm precipitation of structural state 0.5mm | The normal fat floating 1.0mm precipitation of structural state 0.5mm | Structural state presents gel bleed 2.5mm fat floating 1.0 mm does not have precipitation | The normal fat floating 1.5 mm precipitation of structural state 10mm |
| 120 days | The normal fat floating 1.7mm precipitation of structural state 0.8mm | The normal fat floating 1.6mm precipitation of structural state 0.8mm | The normal fat floating 1.3mm precipitation of structural state 1.0mm | The normal fat floating 1.4mm precipitation of structural state 0.8mm | Structural state presents gel bleed 3.0mm fat floating 1mm does not have precipitation | The normal fat floating 2.0 mm precipitation of structural state 10mm |
| 180 days | The normal fat floating 2.0mm precipitation of structural state 1.0mm | The normal fat floating 2.0mm precipitation of structural state 1.5mm | The normal fat floating 1.9mm precipitation of structural state 1.0mm | The normal fat floating 2.4mm precipitation of structural state 1.0mm | Structural state presents gel bleed 3.5mm fat floating 1.5mm does not have precipitation | The normal fat floating 3.0 mm precipitation of structural state 10mm |
37 ℃ of following observed results of table 3 (36--38 ℃, 60 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | The comparative example 1 | The comparative example 2 | |
| 7 days | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state does not have precipitation | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state does not have precipitation | Structural state presents slight gel bleed 0.5 mm | The normal fat floating 0.5 mm precipitation of structural state 3.0mm |
| There is not precipitation | There is not precipitation | Fat floating 0.5mm | ||||
| 15 days | The normal fat floating 0.8mm precipitation of structural state 0.2mm | The normal fat floating 0.6mm precipitation of structural state 0.2mm | The normal fat floating 0.4mm precipitation of structural state 0.2mm | The normal fat floating 0.5mm precipitation of structural state 0.2mm | Structural state presents the fat-free come-up of gel bleed 1.5mm does not have precipitation | The normal fat floating 1.0 mm precipitation of structural state 7mm |
| 30 days | The normal fat floating 1.5mm precipitation of structural state 1.0mm | The normal fat floating 1.6mm precipitation of structural state 1.2mm | The normal fat floating 1.3mm precipitation of structural state 0.8mm | The normal fat floating 1.4mm precipitation of structural state 1.0mm | Structural state presents gel bleed 2.5mm fat floating 1mm does not have precipitation | The normal fat floating 2.0 mm precipitation of structural state 10mm |
| 60 days | The normal fat floating 2.0mm precipitation of structural state 1.5mm | The normal fat floating 2.3mm precipitation of structural state 1.8mm | The normal fat floating 1.9mm precipitation of structural state 1.0mm | The normal fat floating 2.0mm precipitation of structural state 1.0mm | Structural state presents gel bleed 4.0mm fat floating 1.5mm does not have precipitation | Structural state has grumeleuse phenomenon fat floating 3.0 mm precipitation 10mm |
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, with cereal flavouring dairy products common on the market above-mentioned suitable substantially aspect several, can illustrate that this product has good shelf stabilities.
Contain highland barley milk beverage flavor taste and change test experiments
To containing the taste tests that highland barley seasoning breast carries out, experiment mainly changes at its flavor taste in the shelf-life and carries out.
The test experiments method is:
1, gets the product of embodiment of the invention 1-4, comparative example 1-2 respectively as specimen, did one time the taste sensory test in each sample 1-6 month every month, each sample is made taste tests altogether six times in shelf-life, control sample is compared for of that month fresh sample, method of testing is tasted experiment for " getting two in three ", mainly investigates the situation of change of product special flavour in the shelf-life.Taste about number 50 people for every group, the men and women respectively accounts for half, all has certain trial test experience.
2, during each taste evaluation, every group of sample comprises two specimen and a control sample, or two control samples and a specimen, the order employing random sequence that sample is put, and sample appearance does not have obvious characteristic difference.If the trial test personnel have correctly selected two identical samples of smell according to smell difference from three samples, prove that then specimen and control sample there are differences; If select mistake then prove specimen and the control sample indifference.After finishing, trial test adds up tasting the result, according to " triangle test check table " in the food sense organ appraise method (" appraise of food sense organ " publishing house of South China Science ﹠ Engineering University in February, 2003 second edition) as can be known, surpass and can think more than 24 people if make the people of correct selection, there are notable difference in two set products taste and mouthfeel on 5% level of signifiance.The product special flavour sensory difference comparing result statistics of each embodiment sees also following table 4.
Flavor taste changes trial test comparative result statistics in six months of each embodiment of table 4
Can learn according to statistics: mouthfeel and the local flavor of product of the present invention in the shelf-life do not have evident difference with the new product of producing this month in 5% level of signifiance in first six months, it is less to prove that product of the present invention flavor taste in the shelf-life changes, within tolerance interval.
Claims (4)
1. a milk beverage that contains highland barley is characterized in that, based on the described milk beverage raw material of 100 weight portions, and highland barley slurry, highland barley flour or highland barley juice that described raw material comprises 0.1-0.5 part stabilizing agent, 0.01-0.11 part salt, made by 1-10 part highland barley decortication dry granular;
Described stabilizing agent comprises thickener, and described thickener comprises gellan gum, carragheen and/or microcrystalline cellulose, gellan gum 0.05-0.15 part, carragheen 0.005-0.02 part, microcrystalline cellulose 0.06-0.5 part;
Described salt comprises sodium pyrophosphate 0.01-0.02 part, sodium hydrogen phosphate 0.01-0.03 part, sodium phosphate trimer 0.01-0.06 part;
Wherein, the described preparation method who contains the milk beverage of highland barley may further comprise the steps:
1) preparation of highland barley:
The highland barley slurry: the dried highland barley grains after will selecting and the ratio of water are 1:3-10, boil the 16-30 branch in boiling water, with the colloid mill making beating, sieve, and the slurries that obtain are standby;
Highland barley flour: the dried highland barley grains after will selecting is fried or is baked, abrasive dust, or by the complete slaking of bulking equipment, and then it is standby to be refined into powder;
Highland barley juice: dried highland barley grains and water ratio after will selecting are 1:10-20, boil the 20-50 branch, and highland barley is boiled fully, sieve, and the juice that obtains is standby;
2) molten material, batch mixing: stabilizing agent dissolves in milk or water, after treating to dissolve fully, adds the above-mentioned highland barley of getting ready, changes material at 70-85 ℃, and the material after the dissolving carries out homogeneous, and homogenizing temperature 60-75 ℃, homogenization pressure 〉=150bar;
3) sterilization can.
2. the milk beverage that contains highland barley according to claim 1 is characterized in that, the consumption of described highland barley decortication dry granular is 2-5 part.
3. the milk beverage that contains highland barley according to claim 1, it is characterized in that, stabilizing agent comprises emulsifying agent, the content of described emulsifying agent is 0.03-0.1 part, and described emulsifying agent is to be selected from the group that comprises glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearoyl lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetic acid monoglyceride, sodium caseinate one or more.
4. one kind prepares the described method that contains the milk beverage of highland barley of claim 1, it is characterized in that, said method comprising the steps of:
1) preparation of highland barley:
The highland barley slurry: the dried highland barley grains after will selecting and the ratio of water are 1:3-10, boil the 16-30 branch in boiling water, with the colloid mill making beating, sieve, and the slurries that obtain are standby;
Highland barley flour: the dried highland barley grains after will selecting is fried or is baked, abrasive dust, or by the complete slaking of bulking equipment, and then it is standby to be refined into powder;
Highland barley juice: dried highland barley grains and water ratio after will selecting are 1:10-20, boil the 20-50 branch, and highland barley is boiled fully, sieve, and the juice that obtains is standby;
2) molten material, batch mixing: stabilizing agent dissolves in milk or water, after treating to dissolve fully, adds the above-mentioned highland barley of getting ready, changes material at 70-85 ℃, and the material after the dissolving carries out homogeneous, and homogenizing temperature 60-75 ℃, homogenization pressure 〉=150bar;
3) sterilization can.
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| CN102488277A (en) * | 2011-12-09 | 2012-06-13 | 江南大学 | Preparation method of novel grain beverage |
| CN102940086B (en) * | 2012-12-18 | 2014-03-05 | 中国科学院西北高原生物研究所 | Highland barley milk tea and preparation method thereof |
| CN103651840B (en) * | 2013-12-02 | 2015-07-08 | 光明乳业股份有限公司 | Meal replacement milk beverage and preparation method thereof |
| CN104686670B (en) * | 2013-12-06 | 2017-12-26 | 内蒙古伊利实业集团股份有限公司 | A kind of cereal milk beverage and preparation method thereof |
| CN104686665B (en) * | 2013-12-06 | 2018-01-19 | 内蒙古伊利实业集团股份有限公司 | A kind of cereal milk beverage and preparation method thereof |
| CN104430897A (en) * | 2014-12-24 | 2015-03-25 | 光明乳业股份有限公司 | Red bean and chocolate liquid milk product and preparation method thereof |
| CN105454954B (en) * | 2015-07-08 | 2017-12-26 | 四川大学 | A kind of compound highland barley milk beverage and preparation method thereof |
| CN105231119A (en) * | 2015-11-13 | 2016-01-13 | 西南科技大学 | Highland barley medicinal granules containing buttered tea and preparation method of highland barley medicinal granules |
| CN105613752A (en) * | 2015-12-22 | 2016-06-01 | 西藏高原之宝牦牛乳业股份有限公司 | Highland barley yak milk drink and preparation method thereof |
| CN108812917A (en) * | 2018-07-03 | 2018-11-16 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | A kind of highland barley milk tablet and preparation method thereof |
| CN108967868A (en) * | 2018-07-24 | 2018-12-11 | 云南农业大学 | A kind of Plateau Characteristic cereal nutrition paste and preparation method thereof |
| CN110584099A (en) * | 2019-09-24 | 2019-12-20 | 边巴多吉 | Highland barley green juice powder and preparation method thereof |
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