CN102132735A - Liquid dairy product added with rice bran polypeptides and preparation method thereof - Google Patents
Liquid dairy product added with rice bran polypeptides and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of liquid milk processing, in particular to a liquid dairy product added with rice bran polypeptides and a preparation method thereof. Based on 1,000 weight parts of raw materials, the liquid dairy product added with the rice bran polypeptides comprises the following raw materials in part by weight: 300 to 999.5 parts of milk, 0.1 to 3 parts of rice bran polypeptide, 0.15 to 7 parts of thickener, 0.1 to 3.0 parts of emulsifier and 0.1 to 6 parts of acidity regulator. The milk beverage has the strong and pure milk fragrance and the functionality of the rice bran polypeptides, and do not have bitter taste of the rice bran polypeptides, so that the two flavors are combined perfectly, and the aim of long quality guarantee period of over 6 months is fulfilled.
Description
Technical field
The present invention relates to the liquid milk manufacture field, particularly, the present invention relates to a kind of liquid dairy products that adds the rice bran polypeptide and preparation method thereof.
Background technology
Rice bran polypeptide (Rifepep) is to be raw material with the rice bran, through the solvent lixiviate or cold rolling after the defatted rice bran that obtains, pass through lactic acid bacteria, saccharomycetes to make fermentation again, get the product that obtains after the clear liquid drying after the filtration, its main component is a polypeptide, and the powdered rubber of molecular weight below 1000 dalton.The rice bran polypeptide also has effect hypotensive, anti-oxidant, the adjusting immunologic function except that the conventional nutritional labeling with rice bran.Related Experimental Study shows that the rice bran polypeptide can suppress the generation of ACE (ACE), thereby stop the generation of Angiotensin II, Angiotensin II is the known the highest endogenous peptide that boosts, and the rice bran polypeptide has the important physical effect to regulating blood pressure.Be rich in hydrogen donor in the rice bran polypeptide, the free radical of reducible high oxidation can stop free radical chain reactions and play the purpose of removing or suppressing free radical.The rice bran polypeptide can promote the increment of immune organ, especially can obviously strengthen the multiplication capacity of SPL.In addition, the rice bran polypeptide can make macrophage activityization, thereby strengthens the ability that it killed and wounded or removed foreign matter.The rice bran polypeptide can also pass through the generation of inflammation-inhibiting sexual cell mitogen, thereby reaches the effect that suppresses superfluous inflammation in the body.The rice bran polypeptide has apparent in view effect at aspects such as hypotensive, anti-oxidant, immunological regulations thus, is a kind of food material of natural health.
In addition, along with the raising of people's life water product, the milk of contain abundant nutrition, easily digesting and assimilating is accepted by numerous people, has become the indispensable part of people's normal diet.
If can combine rice bran polypeptide and milk are perfect, develop a kind of nutrition that both can have milk, can play the health care of rice bran polypeptide again, give milk certain functional, meet China people's eating habit, have certain practical significance.But, with adding in the milk of rice bran polypeptide, a lot of difficulties is arranged, because the rice bran polypeptide is water insoluble, therefore when adding the rice bran polypeptide in the milk, be easy to precipitate, the stability of dairy products is caused very big destruction; And the rice bran polypeptide itself has a kind of bitter taste as a kind of big molecular polypeptide, how in the function of strengthening dairy products, to keep the aromatic of good mouthfeel and milk when in milk, adding the rice bran polypeptide, and not change all be the difficult problem that need overcome at present in shelf life.
Summary of the invention
The objective of the invention is to, a kind of liquid dairy products that adds the rice bran polypeptide is provided.
A further object of the present invention has been to provide a kind of method for preparing the liquid dairy products that adds the rice bran polypeptide.
According to the liquid dairy products of interpolation rice bran polypeptide of the present invention, based on the raw material of 1000 weight portions, it comprises:
300～999.5 parts in milk, 0.1～3 part of rice bran polypeptide, 0.15～7 part of thickener, 0.1～6 part of 0.1～3.0 part of emulsifying agent and acidity regulator.
According to the liquid dairy products of interpolation rice bran polypeptide of the present invention, described thickener is one or more of sodium carboxymethylcellulose, pectin, carragheen, guar gum, xanthans and microcrystalline cellulose; Described thickener comprises: one or more in sodium carboxymethylcellulose, pectin, xanthans, guar gum, carragheen and the microcrystalline cellulose.
According to the liquid dairy products of interpolation rice bran polypeptide of the present invention, described emulsifying agent is one or more in sucrose ester, glycerin monostearate and the bi-tristearin; Described emulsifying agent comprises: one or more in sucrose ester, glycerin monostearate and the bi-tristearin.
According to the liquid dairy products of interpolation rice bran polypeptide of the present invention, described acidity regulator is one or more in citric acid, malic acid, lactic acid and the natrium citricum.
According to the liquid dairy products of interpolation rice bran polypeptide of the present invention, described liquid diary product also comprises salts substances, and described salts substances comprises one or more in sodium phosphate trimer, sodium hydrogen phosphate and the calgon; Described liquid diary product also comprises sweet substance, and described sweet substance comprises that Sucralose, acesulfame potassium, honey element, knob are sweet, in white granulated sugar and the HFCS one or more.
The present invention also provides a kind of liquid dairy products for preparing above-mentioned interpolation rice bran polypeptide, and this method may further comprise the steps:
1) raw material milk standardization, and with part milk dissolving rice bran polypeptide, thickener, emulsifying agent, mix;
2) homogeneous adds remaining milk, and constant volume obtains semi-finished product;
3) to step 2) in half-finished material test;
4) with step 2) semi-finished product indirect, homogeneous, sterilization, can, obtain adding the liquid dairy products of rice bran polypeptide.
The liquid dairy products that contains the rice bran polypeptide provided by the invention, employed raw material milk should be fresh milk or recombined milk.Both can be the whole milk, also can be partially skimmed milk or defatted milk.
The liquid dairy products that contains the rice bran polypeptide provided by the invention both can be the modulation breast, also can be milk beverage.When protein content 〉=10 ‰, be referred to as milk beverage usually; When protein content 〉=23 ‰, be referred to as the modulation breast usually, according to the difference of the adding proportion of adding, can prepare neutral and acid modulation breast or milk beverage.The invention provides a kind of neutral liquid dairy products that adds the rice bran polypeptide, gross weight with this liquid dairy products is a benchmark, wherein raw material components comprises: milk 800 ‰～999.5 ‰, rice bran polypeptide 0.1 ‰～3.00 ‰, emulsifying agent 0.15 ‰～3.0 ‰, thickener 0.15 ‰～3.5 ‰, acidity regulator 0.1 ‰～0.6 ‰, the present invention also provides a kind of acidic liquid dairy products that add the rice bran polypeptide, gross weight with this fluid milk is a benchmark, milk 300 ‰～999.44 ‰, rice bran polypeptide 0.1 ‰～3.00 ‰, emulsifying agent 0.1 ‰～3.0 ‰, thickener 0.16 ‰～7.00 ‰, acidity regulator ‰ 0.2～6.0 ‰, sweet substance, nutrition fortifier, essence, water, each component sum is 1,000 ‰.
The present invention also provides the production method in the specific embodiment of the above-mentioned liquid dairy products that contains the rice bran polypeptide, and this method comprises:
The production method of neutral modulation breast:
According to proportioning, artificial in advance or mechanical dry is mixed evenly with all powder shape raw material, puts in the milk then and fully mixes, and milk temperature is controlled at 60 ℃～70 ℃ when dropping into raw material.Under this temperature, emulsifying agent, thickener, rice bran polypeptide, acidity regulator etc. fully can be disperseed, dissolve.If if (except the liquid essences) such as use liquid charging stock glucose slurries must fully mix the back at powder stock to drop into, and mix.
Make mixed liquor under 60 ℃～70 ℃ conditions, carry out homogeneous, homogenization pressure is controlled at 150bar～250bar and (transfers earlier secondary to make Pressure gauge be designated as 50bar, transfer one-level to make Pressure gauge be designated as 150bar～250bar) again.Product is cooled to after the sterilization carry out can below 35 ℃ through UHT (137 ℃～145 ℃, 4～15 seconds) sterilization after making constant volume, promptly obtains the described liquid dairy products that contains the rice bran polypeptide.
The present invention also provides neutral modulation breast concrete implementation method, and this method may further comprise the steps:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that standardizations such as concentrated, fatty separation obtain meeting requirement of the present invention, also can use recombined milk.
(2) use 25%～35% the milk indirect to 60 ℃ of total milk amount in the prescription～70 ℃, after powder stock is mixed, slowly join in the heat milk, temperature remains between 60 ℃～70 ℃, fully mixes.If if (except the liquid essences) such as use liquid charging stock glucose slurries must fully mix the back at powder stock to drop into, and mix.
(3) step (2) material is carried out homogeneous, temperature is controlled at 60 ℃～70 ℃, and homogenization pressure is that 150bar～250bar (transfers earlier secondary to make Pressure gauge be designated as 50bar, transfers one-level to make Pressure gauge be designated as 150bar～250bar) again.
(4) step (3) material is cooled to 1 ℃～10 ℃, before being driven in the storage tank, and with a small amount of scoured milk material equipment, pipeline, and it also is driven in the preceding storage tank.
(5) use milk or/and water with step (4) material constant volume.If use liquid essence to add behind constant volume, and mix, this is called semi-finished product.
(6) step (5) material is detected albumen 〉=2.3%, acidity 15～18, pH value 6.4～6.8.
(7) for reducing the fat globule particle diameter of product of the present invention, reduce fat floating, step (5) material is heated to 60 ℃～70 ℃ indirectly, carry out homogeneous, homogenization pressure is that 200bar～250bar (transfers secondary pressure to 50bar earlier; Transfer first class pressure to 200bar～250bar) again.
(8) the present invention adopts ultra high temperature short time sterilization (137 ℃～145 ℃, 4～15 seconds), and in killing microorganisms, the nutritional labeling among reservation the present invention as much as possible reduces the destruction of high temperature to product stability.
(9) rapid (8) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used for the various packaged forms of beverage packaging in the market, as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, what make according to the method described above contains egg rice bran polypeptide liquid dairy products, needs detect packaged finished product, requires albumen 〉=2.3%, acidity 15～18, pH value 6.4～6.8.
The production method of neutral milk beverage:
According to proportioning, artificial in advance or mechanical dry is mixed evenly with all powder shape raw material, puts in the water then and fully mixes, and coolant-temperature gage is controlled at 60 ℃～70 ℃ when dropping into raw material.Under this temperature, emulsifying agent, thickener, rice bran polypeptide, acidity regulator etc. fully can be disperseed, dissolve.If if (except the liquid essences) such as use liquid charging stock glucose slurries must fully mix the back at powder stock to drop into, and mix.The feed liquid and the milk that mix fully mix, and make that product is cooled to after the sterilization carry out can below 35 ℃ through UHT (137 ℃～145 ℃, 4～15 seconds) sterilization behind the constant volume, promptly obtain the described liquid dairy products that contains the rice bran polypeptide.
The present invention also provides neutral milk beverage concrete implementation method, and this method may further comprise the steps:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that standardizations such as concentrated, fatty separation obtain meeting requirement of the present invention, also can use recombined milk.
(2) use the water indirect to 60 ℃ account for product gross weight 25%～35%～70 ℃, after powder stock is mixed, slowly join in the hot water, temperature remains between 60 ℃～70 ℃, fully mixes.If if (except the liquid essences) such as use liquid charging stock glucose slurries must fully mix the back at powder stock to drop into, and mix.
(3) step (2) material is cooled to 1 ℃～10 ℃, and rushing to summit of water material equipment, pipeline, loss of material prevented.
(4) material with step (3) fully mixes with the milk that accounts for product gross weight 30%.
(5) make water with step (4) material constant volume.If use liquid essence to add behind constant volume, and mix, this is called semi-finished product.
(6) step (5) material is detected albumen 〉=1.0%, acidity 15～18, pH value 6.4～6.8.
(7) for reducing the fat globule particle diameter of product of the present invention, reduce fat floating, step (5) material is heated to 60 ℃～70 ℃ indirectly, carry out homogeneous, homogenization pressure is that 200bar～250bar (transfers secondary pressure to 50bar earlier; Transfer first class pressure to 200bar～250bar) again.
(8) the present invention adopts ultra high temperature short time sterilization (137 ℃～145 ℃, 4～15 seconds), and in killing microorganisms, the nutritional labeling among reservation the present invention as much as possible reduces the destruction of high temperature to product stability.
(9) rapid (8) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used for the various packaged forms of beverage packaging in the market, as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, what make according to the method described above contains egg rice bran polypeptide liquid dairy products, needs detect packaged finished product, requires albumen 〉=1.0%, acidity 15～18, pH value 6.4～6.8.
The production method of acidic milk drink:
According to proportioning, artificial in advance or mechanical dry is mixed evenly with all powder shape raw material, puts in the water then and fully mixes, and coolant-temperature gage is controlled at 60 ℃～70 ℃ when dropping into raw material.Under this temperature, emulsifying agent, thickener, rice bran polypeptide etc. fully can be disperseed, dissolve.If if (except the liquid essences) such as use liquid charging stock glucose slurries must fully mix the back at powder stock to drop into, and mix.Feed liquid and milk are fully mixed, regulate PH constant volume behind the OK range.
Product is cooled to after the sterilization carry out can below 35 ℃ through UHT (115 ℃～125 ℃, 4～15 seconds) sterilization after making constant volume, promptly obtains the described liquid dairy products that contains the rice bran polypeptide.
The present invention also provides acidic milk drink concrete implementation method, and this method may further comprise the steps:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that standardizations such as concentrated, fatty separation obtain meeting requirement of the present invention, also can use recombined milk.
(2) use the water indirect to 60 ℃ account for product gross weight 25%～35%～70 ℃, after powder stock (except sweetener, the acidity regulator) mixed, slowly join in the hot water, temperature remains between 60 ℃～70 ℃, fully mixes.If if (except liquid essence, the acidity regulators) such as use liquid charging stock glucose slurries must fully mix the back at powder stock to drop into, and mix.
(3) step (2) material is cooled to 1 ℃～10 ℃, and rushing to summit of water material pipeline, loss of material prevented.
(4) material with step (3) fully mixes with the milk that accounts for product gross weight 30%.
(5) with the material of step (4), be cooled to 1 ℃～10 ℃, and rushing to summit of water material equipment, pipeline, prevent loss of material.
(6) fully dissolve sweetener, acidity regulator with the water of acidity regulator gross weight more than 35 times in the prescription.
(7) material of step (6) is cooled to 1 ℃～10 ℃, and rushing to summit of water material equipment, pipeline, prevents loss of material.
(8), adopt the static mixer on-line mixing even, or the material of step (7) is sprayed the material of step (5) uniformly from abhiseca, and mix with the material of step (5) with step (7).
(9) make water with step (8) material constant volume, if use liquid essence to add behind constant volume, and mix, this is called semi-finished product, material is detected albumen 〉=1.0%, acidity 45～53, pH value 3.0～4.4.
(10) for reducing the fat globule particle diameter of product of the present invention, reduce fat floating, step (9) material is heated to 60 ℃～70 ℃ indirectly, carry out homogeneous, homogenization pressure is that 200bar～250bar (transfers secondary pressure to 50bar earlier; Transfer first class pressure to 200bar～250bar) again.
(11) the present invention adopts ultra high temperature short time sterilization (115 ℃～125 ℃, 4～15 seconds), and in killing microorganisms, the nutritional labeling among reservation the present invention as much as possible reduces the destruction of high temperature to product stability.
(12) rapid (11) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used for the various packaged forms of beverage packaging in the market, as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, what make according to the method described above contains egg rice bran polypeptide liquid dairy products, needs detect packaged finished product, requires albumen 〉=1.0%, acidity 44～54, pH value 2.9～4.4.
In the product of milk beverage, stability is one of critical nature of estimating product.The stability of milk beverage of the present invention mainly is meant the quality stability of whole milk beverage system in shelf life.Selection of stabilizers then is to guarantee that milk beverage has one of key factor of good stable.Show that according to the result of concrete test experiments dairy products of the present invention are under 25 ℃ of conditions, mouthfeel does not have significant change in six months, has the sweet-smelling of milk, and mouthfeel still can be accepted; In addition, the structural state of product is good after normal temperature is placed six months, fat floating and precipitation, all within the acceptable range.As seen, product has good stable in six months shelf lifes, and, have milk along sliding, fragrant and sweet, the taste of rice bran polypeptide can't appear.
Therefore, the present invention adds the rice bran polypeptide in existing milk beverage, by the addition of adjusting rice bran polypeptide and the selection of stabilising system, smooth mouth feel was smooth and easy when the increase dairy products were drunk, the fragrance of outstanding more milk and the taste of rice bran polypeptide itself is covered, the perfection that realizes rice bran polypeptide and milk is merged, thereby passes through the health care of rice bran polypeptide, reaches the purpose of fortified milk beverage trophic function.
This milk beverage has not only had strong pure milk, and the product mouthfeel is more mellow and fine and smooth, the bitter taste of rice bran polypeptide can not occur, and rice bran polypeptide and milk are mixed, realize the perfect combination of both local flavors, and can realize the purpose of long shelf-life more than 6 months.
The specific embodiment
Embodiment 1, contain the seasoning breast and the production method thereof of rice bran polypeptide
Each raw material proportioning is a benchmark with the gross weight of this seasoning breast in the present embodiment:
Milk 996.20 ‰, carragheen 0.05 ‰, sucrose ester 0.20 ‰, glycerin monostearate 2.5 ‰, bi-tristearin 0.30 ‰, xanthans 0.05 ‰, guar gum 0.05 ‰, rice bran polypeptide (Japanese Pharma Foods Internat Co., Ltd.) 0.13 ‰, sodium phosphate trimer 0.20 ‰, sodium hydrogen phosphate 0.10 ‰, calgon 0.10 ‰, flavoring essence 0.12 ‰.
The concrete production method of seasoning breast is as follows in the present embodiment:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that standardizations such as concentrated, fatty separation obtain meeting requirement of the present invention, also can use recombined milk.
(2) use 25%～35% the milk indirect to 60 ℃ of total milk amount in the prescription～70 ℃, after powder stock is mixed, slowly join in the heat milk, temperature remains between 60 ℃～70 ℃, fully mixes.
(3) step (2) material is carried out homogeneous, temperature is controlled at 60 ℃～70 ℃, and homogenization pressure is that 150bar～250bar (transfers earlier secondary to make Pressure gauge be designated as 50bar, transfers one-level to make Pressure gauge be designated as 150bar～250bar) again.
(4) step (3) material is cooled to 1 ℃～10 ℃, before being driven in the storage tank, and with a small amount of scoured milk material equipment, pipeline, and it also is driven in the preceding storage tank.
(5) use milk with step (4) material constant volume, add liquid essence behind the constant volume, and mix, this is called semi-finished product.
(6) step (5) material is detected albumen 〉=2.3%, acidity 15～18, pH value 6.4～6.8.
(7) for reducing the fat globule particle diameter of product of the present invention, reduce fat floating, step (5) material is heated to 60 ℃～70 ℃ indirectly, carry out homogeneous, homogenization pressure is that 200bar～250bar (transfers secondary pressure to 50bar earlier; Transfer first class pressure to 200bar～250bar) again.
(8) the present invention adopts ultra high temperature short time sterilization (137 ℃～145 ℃, 4～15 seconds), and in killing microorganisms, the nutritional labeling among reservation the present invention as much as possible reduces the destruction of high temperature to product stability.
(9) rapid (8) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used for the various packaged forms of beverage packaging in the market, as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, the seasoning breast that contains the rice bran polypeptide that makes according to the method described above needs packaged finished product is detected, and requires albumen 〉=2.3%, acidity 15～18, pH value 6.4～6.8.Its mouthfeel of seasoning breast that contains the rice bran polypeptide that makes is mellow, has the feature fragrance and the distinctive local flavor of seasoning breast of milk.
Embodiment 2, contain the seasoning breast and the production method thereof of rice bran polypeptide
Each raw material proportioning is a benchmark with the gross weight of this seasoning breast in the present embodiment:
Milk 800.00 ‰, carragheen 0.15 ‰, guar gum 0.10 ‰, sucrose ester 0.15 ‰, bi-tristearin 0.30 ‰, glycerin monostearate 0.10 ‰, microcrystalline cellulose 2.60 ‰, white granulated sugar 20.00 ‰, HFCS 10.00 ‰, rice bran polypeptide (Japanese Pharma Foods Internat Co., Ltd.) 0.20 ‰, sodium hydrogen phosphate 0.20 ‰, sodium phosphate trimer 0.30 ‰, Sucralose 0.10 ‰, acesulfame potassium 0.15 ‰, honey element 0.20%, flavoring essence 0.42 ‰, water are supplied surplus.
The concrete production method of seasoning breast is as follows in the present embodiment:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that standardizations such as concentrated, fatty separation obtain meeting requirement of the present invention, also can use recombined milk.
(2) use 25%～35% the milk indirect to 60 ℃ of total milk amount in the prescription～70 ℃, after powder stock is mixed, slowly join in the heat milk, temperature remains between 60 ℃～70 ℃, fully mixes.Again with the HFCS input, and mix.
(3) step (2) material is carried out homogeneous, temperature is controlled at 60 ℃～70 ℃, and homogenization pressure is that 150bar～250bar (transfers earlier secondary to make Pressure gauge be designated as 50bar, transfers one-level to make Pressure gauge be designated as 150bar～250bar) again.
(4) step (3) material is cooled to 1 ℃～10 ℃, before being driven in the storage tank, and with a small amount of scoured milk material equipment, pipeline, and it also is driven in the preceding storage tank.
(5) use milk and water with step (4) material constant volume, add liquid essence behind the constant volume, and mix, this is called semi-finished product.
(6) step (5) material is detected albumen 〉=2.3%, acidity 15～18, pH value 6.4～6.8.
(7) for reducing the fat globule particle diameter of product of the present invention, reduce fat floating, step (5) material is heated to 60 ℃～70 ℃ indirectly, carry out homogeneous, homogenization pressure is that 200bar～250bar (transfers secondary pressure to 50bar earlier; Transfer first class pressure to 200bar～250bar) again.
(8) the present invention adopts ultra high temperature short time sterilization (137 ℃～145 ℃, 4～15 seconds), and in killing microorganisms, the nutritional labeling among reservation the present invention as much as possible reduces the destruction of high temperature to product stability.
(9) rapid (8) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used for the various packaged forms of beverage packaging in the market, as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, the seasoning breast that contains the rice bran polypeptide that makes according to the method described above needs packaged finished product is detected, and requires albumen 〉=2.3%, acidity 15～18, pH value 6.4～6.8.Its mouthfeel of seasoning breast that contains the rice bran polypeptide that makes is mellow, has the feature fragrance and the distinctive local flavor of seasoning breast of milk.
Embodiment 3, the milk beverage that contains the rice bran polypeptide and production method thereof
Each raw material proportioning is a benchmark with the gross weight of this milk beverage in the present embodiment:
Milk 300.00 ‰, carragheen 0.16 ‰, guar gum 0.10 ‰, sucrose ester 0.12 ‰, bi-tristearin 0.20 ‰, glycerin monostearate 0.10 ‰, microcrystalline cellulose 3.00 ‰, xanthans 0.10 ‰, white granulated sugar 10.00 ‰, HFCS 20.00 ‰, rice bran polypeptide (Japanese Pharma Foods Internat Co., Ltd.) 0.20 ‰, sodium hydrogen phosphate 0.10 ‰, sodium phosphate trimer 0.20 ‰, calgon 0.12 ‰, knob sweet 0.004 ‰, acesulfame potassium 0.15 ‰, honey element 0.40%, flavoring essence 0.50 ‰, water is supplied surplus.
The concrete production method of milk beverage is as follows in the present embodiment:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that standardizations such as concentrated, fatty separation obtain meeting requirement of the present invention, also can use recombined milk.
(2) use the water indirect to 60 ℃ account for product gross weight 25%～35%～70 ℃,
After powder stock mixed, slowly join in the hot water, temperature remains between 60 ℃～70 ℃, fully mixes.Again with inputs such as HFCSs, and mix.
(3) step (2) material is cooled to 1 ℃～10 ℃, and rushing to summit of water material equipment, pipeline, loss of material prevented.
(4) material with step (3) fully mixes with the milk that accounts for product gross weight 30%.
(5) make water with step (4) material constant volume, add liquid essence behind the constant volume, and mix, this is called semi-finished product.
(6) step (5) material is detected albumen 〉=1.0%, acidity 15～18, pH value 6.4～6.8.
(7) for reducing the fat globule particle diameter of product of the present invention, reduce fat floating, step (5) material is heated to 60 ℃～70 ℃ indirectly, carry out homogeneous, homogenization pressure is that 200bar～250bar (transfers secondary pressure to 50bar earlier; Transfer first class pressure to 200bar～250bar) again.
(8) the present invention adopts ultra high temperature short time sterilization (137 ℃～145 ℃, 4～15 seconds), and in killing microorganisms, the nutritional labeling among reservation the present invention as much as possible reduces the destruction of high temperature to product stability.
(9) rapid (8) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used for the various packaged forms of beverage packaging in the market, as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, the milk beverage that contains the rice bran polypeptide that makes according to the method described above needs packaged finished product is detected, and requires albumen 〉=1.0%, acidity 15～18, pH value 6.4～6.8.Its mouthfeel of the milk beverage that contains the rice bran polypeptide that makes is mellow, has the feature fragrance and the distinctive local flavor of milk beverage of milk.
Embodiment 4, the milk beverage that contains the rice bran polypeptide and production method thereof
Each raw material proportioning is a benchmark with the gross weight of this milk beverage in the present embodiment:
Milk 300.00 ‰, sodium carboxymethylcellulose 3.35 ‰, guar gum 0.05 ‰, bi-tristearin 0.05 ‰, glycerin monostearate 0.05 ‰, pectin 3.50 ‰, xanthans 0.10 ‰, white granulated sugar 25.00 ‰, HFCS 15.00 ‰, rice bran polypeptide (Japanese Pharma Foods Internat Co., Ltd.) 3.00 ‰, natrium citricum 0.4 ‰, knob sweet 0.003 ‰, acesulfame potassium 0.15 ‰, honey element 0.41%, Sucralose 0.1 ‰, citric acid 2.4 ‰, lactic acid 2.5 ‰, malic acid 0.2 ‰, flavoring essence 0.80 ‰, water is supplied surplus.
The concrete production method of milk beverage is as follows in the present embodiment:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that standardizations such as concentrated, fatty separation obtain meeting requirement of the present invention, also can use recombined milk.
(2) use the water indirect to 60 ℃ account for product gross weight 25%～35%～70 ℃,
After powder stock (except sweetener, the acidity regulator) mixed, slowly join in the hot water, temperature remains between 60 ℃～70 ℃, fully mixes, and again with the HFCS input, and mixes.
(3) step (2) material is cooled to 1 ℃～10 ℃, and rushing to summit of water material equipment, pipeline, loss of material prevented.
(4) material with step (3) fully mixes with the milk that accounts for product gross weight 30%.
(5) with the material of step (4), be cooled to 1 ℃～10 ℃, and rushing to summit of water material equipment, pipeline, prevent loss of material.
(6) fully dissolve sweetener, acidity regulator with the water of acidity regulator gross weight more than 35 times in the prescription.
(7) material of step (6) is cooled to 1 ℃～10 ℃, and rushing to summit of water material equipment, pipeline, prevents loss of material.
(8), adopt the static mixer on-line mixing even, or the material of step (7) is sprayed the material of step (5) uniformly from abhiseca, and mix with the material of step (5) with step (7).
(9) make water with step (8) material constant volume, add liquid essence behind the constant volume, and mix, this is called semi-finished product, material is detected albumen 〉=1.0%, acidity 45～53, pH value 2.8～4.4.
(10) for reducing the fat globule particle diameter of product of the present invention, reduce fat floating, step (9) material is heated to 60 ℃～70 ℃ indirectly, carry out homogeneous, homogenization pressure is that 200bar～250bar (transfers secondary pressure to 50bar earlier; Transfer first class pressure to 200bar～250bar) again.
(11) the present invention adopts ultra high temperature short time sterilization (115 ℃～128 ℃, 4～15 seconds), and in killing microorganisms, the nutritional labeling among reservation the present invention as much as possible reduces the destruction of high temperature to product stability.
(12) rapid (11) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used for the various packaged forms of beverage packaging in the market, as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, the milk beverage that contains the rice bran polypeptide that makes according to the method described above needs packaged finished product is detected, and requires albumen 〉=1.0%, acidity 44～54, pH value 2.9～4.4.Its its mouthfeel of the milk beverage that contains the rice bran polypeptide that makes of the milk beverage that contains the rice bran polypeptide that makes is mellow, and sweet and sour taste has the feature fragrance and the distinctive local flavor of milk beverage of milk.
Embodiment 5, product mouthfeel are investigated test
The flavor variations of dairy products in the shelf-life to embodiment 1～4 investigated, concrete experimental technique is: with the dairy products of embodiment 1～4, leave in respectively under 25 ℃, the 45 ℃ conditions, in different storage periods, the product of depositing under the dairy products of embodiment 1～4 and the of that month 25 ℃ of conditions of producing is compared, and experimental result writes down as table 1.
Table 1 product mouthfeel is investigated result of the test
The dairy products of executing example 1～4 as can be seen from Table 1 are under 25 ℃ of conditions, mouthfeel no change in three months, printing opacity, oxygen permeability owing to packaging material after three months cause fat, albumen and stabilising system in the content to change, mouthfeel slightly changes, but the product mouthfeel still can be accepted in the time of six months.Under 45 ℃ of conditions, because fat oxidation, non-enzymatic browning, protein-denatured process have been quickened in the raising of temperature, product has lost the meaning of trial test after three months.
Embodiment 6, product stability are investigated test
Dairy products to embodiment 1～4 carry out study on the stability, the product of embodiment is irritated in the glass of 250ml is aseptic in the trial jar, deposit in respectively under 25 ℃, the 45 ℃ conditions, tissues observed state, precipitation situation, fat floating situation in different storage periods are in 3000rmin
-1, centrifugal 15min detects rate of deposition, rate of deposition %=(going the quality of the quality-empty centrifuge tube of supernatant pipe after centrifugal)/(quality of the gross mass of sample and pipe-empty centrifuge tube), viscosity changes detection: BROOKFIELD LVDV-III viscosimeter, and No. zero rotor, experimental result writes down as table 2.
Table 2 product stability is investigated result of the test
Annotate: brown stain can take place in 2 months in dairy products under 45 ℃ of conditions, no actual observation meaning.
The stability observing result as can be seen from table 2: the sample of embodiment 1～4, under two kinds of storage conditions, the structural state of product is good in one month.The structural state of product is good after normal temperature is placed six months, fat floating and precipitation, all within the acceptable range.As seen, product is in six months shelf lifes, and stability can be accepted.
Make the liquid diary product of Comparative Examples 1,2 according to following technology and prescription:
Comparative Examples 1
Milk 300.00 ‰, sodium carboxymethylcellulose 0.01 ‰, guar gum 0.02 ‰, bi-tristearin 0.05 ‰, glycerin monostearate 0.05 ‰, pectin 0.05 ‰, xanthans 0.01 ‰, white granulated sugar 25.00 ‰, HFCS 15.00 ‰, rice bran polypeptide (Japanese Pharma Foods Internat Co., Ltd.) 3.00 ‰, natrium citricum 0.4 ‰, knob sweet 0.003 ‰, acesulfame potassium 0.15 ‰, honey element 0.41%, Sucralose 0.1 ‰, citric acid 2.4 ‰, lactic acid 2.5 ‰, malic acid 0.2 ‰, flavoring essence 0.80 ‰, water is supplied surplus.
This Comparative Examples is compared the thickener consumption with embodiment 4 be 0.09 ‰, and not in claimed range of the present invention, the concrete production technology of this Comparative Examples is substantially the same manner as Example 4.
Comparative Examples 2
Milk 300.00 ‰, sodium carboxymethylcellulose 3.35 ‰, guar gum 0.05 ‰, glycerin monostearate 0.01 ‰, pectin 3.50 ‰, xanthans 0.10 ‰, white granulated sugar 25.00 ‰, HFCS 15.00 ‰, rice bran polypeptide (Japanese Pharma Foods Internat Co., Ltd.) 3.00 ‰, natrium citricum 0.4 ‰, knob sweet 0.003 ‰, acesulfame potassium 0.15 ‰, honey element 0.41%, Sucralose 0.1 ‰, citric acid 2.4 ‰, lactic acid 2.5 ‰, malic acid 0.2 ‰, flavoring essence 0.80 ‰, water is supplied surplus.
This Comparative Examples is compared the emulsifying agent consumption with embodiment 4 be 0.01 ‰, and not in claimed range of the present invention, the concrete production technology of this Comparative Examples is substantially the same manner as Example 4.
Get the product of Comparative Examples 1,2 and the product of embodiment 4 respectively and deposit in (25 ℃ of room temperatures) under the identical conditions, carry out stability observing and mouthfeel contrast test, and record mouthfeel result of the test and the stability state of sample in different times.Experimental result such as table 3, table 4 show:
Table 3 product mouthfeel comparative test result:
By table 3 as seen, add the rice bran polypeptide in the milk, affect for the local flavor of milk, add the mouthfeel that stabilizing agent not only can guarantee all right modified product of product favorable tissue state, more can cover the bitter taste that the rice bran polypeptide brings behind the adding essence.
The stable comparative test result of table 4 product:
By table 4 as seen, the addition of the thickener in the Comparative Examples 1 does not play due protective effect to the stability of product not within the scope that the present invention requires, and serious problems promptly appear in product in a short period of time.The addition of the emulsifying agent in the Comparative Examples 2 is not within the scope that the present invention requires, and obvious butter oil come-up promptly appears in product in a short time, elutriation promptly occurs in the time of growing any, and the stability of product obviously descends.The present invention guarantees that by rationally utilizing thickener, emulsifying agent liquid diary product provided by the present invention has good stable in shelf life.
Claims (9)
1. a liquid dairy products that adds the rice bran polypeptide is characterized in that, based on the raw material of 1000 weight portions, it comprises:
300～999.5 parts in milk, 0.1～3 part of rice bran polypeptide, 0.15～7 part of thickener, 0.1～6 part of 0.1～3.0 part of emulsifying agent and acidity regulator.
2. the liquid dairy products of interpolation rice bran polypeptide according to claim 1 is characterized in that, described thickener is one or more of sodium carboxymethylcellulose, pectin, carragheen, guar gum, xanthans and microcrystalline cellulose.
3. the liquid dairy products of interpolation rice bran polypeptide according to claim 1 and 2 is characterized in that described thickener comprises one or more in sodium carboxymethylcellulose, pectin, xanthans, guar gum, carragheen and the microcrystalline cellulose.
4. the liquid dairy products of interpolation rice bran polypeptide according to claim 1 is characterized in that, described emulsifying agent is one or more in sucrose ester, glycerin monostearate and the bi-tristearin.
5. according to the liquid dairy products of claim 1 or 4 described interpolation rice bran polypeptide, it is characterized in that described emulsifying agent comprises one or more in sucrose ester, glycerin monostearate and the bi-tristearin.
6. the liquid dairy products of interpolation rice bran polypeptide according to claim 1 is characterized in that, described acidity regulator is one or more in citric acid, malic acid, lactic acid and the natrium citricum.
7. the liquid dairy products of interpolation rice bran polypeptide according to claim 1 is characterized in that described liquid diary product also comprises salts substances, and described salts substances comprises one or more in sodium phosphate trimer, sodium hydrogen phosphate and the calgon.
8. the liquid dairy products of interpolation rice bran polypeptide according to claim 1, it is characterized in that, described liquid diary product also comprises sweet substance, and described sweet substance comprises that Sucralose, acesulfame potassium, honey element, liquid knob are sweet, in white granulated sugar and the HFCS one or more.
9. liquid dairy products for preparing the described interpolation rice bran of claim 1 polypeptide is characterized in that described method may further comprise the steps:
1) raw material milk standardization, and with part milk dissolving rice bran polypeptide, thickener, emulsifying agent;
2) homogeneous adds remaining milk, and constant volume obtains semi-finished product;
3) to step 2) in half-finished material test;
4) with step 2) semi-finished product indirect, homogeneous, sterilization, can, obtain adding the liquid dairy products of rice bran polypeptide.
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| CN103421874A (en) * | 2013-08-05 | 2013-12-04 | 山西大学 | Preparation and application of functional millet bran peptides |
| CN103503995A (en) * | 2013-09-18 | 2014-01-15 | 西华大学 | Process for preparing mixed rice bran milk beverage |
| CN103843902A (en) * | 2012-12-04 | 2014-06-11 | 内蒙古伊利实业集团股份有限公司 | Liquid state dairy product containing puerarin and preparation method thereof |
| CN104996573A (en) * | 2015-09-03 | 2015-10-28 | 哈尔滨泉兴科技有限公司 | Rice bran nutritional beverage and preparation method thereof |
| CN105166941A (en) * | 2015-10-20 | 2015-12-23 | 泰州麦凯乐生物科技有限公司 | Soluble beans rich in rice bran and polypeptide and preparation method of soluble beans |
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| CN103843902A (en) * | 2012-12-04 | 2014-06-11 | 内蒙古伊利实业集团股份有限公司 | Liquid state dairy product containing puerarin and preparation method thereof |
| CN103843902B (en) * | 2012-12-04 | 2015-10-21 | 内蒙古伊利实业集团股份有限公司 | A kind of liquid diary product containing the root of kudzu vine and preparation method thereof |
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| CN103503995A (en) * | 2013-09-18 | 2014-01-15 | 西华大学 | Process for preparing mixed rice bran milk beverage |
| CN104996573A (en) * | 2015-09-03 | 2015-10-28 | 哈尔滨泉兴科技有限公司 | Rice bran nutritional beverage and preparation method thereof |
| CN105166941A (en) * | 2015-10-20 | 2015-12-23 | 泰州麦凯乐生物科技有限公司 | Soluble beans rich in rice bran and polypeptide and preparation method of soluble beans |
| CN107027889A (en) * | 2016-10-27 | 2017-08-11 | 南京财经大学 | A kind of rice selenium peptide activity milk beverage and preparation method thereof |
| CN109645498A (en) * | 2018-12-10 | 2019-04-19 | 四川省农业科学院农产品加工研究所 | Polypeptide extract and its preparation method and application with angiotensin converting enzyme inhibition activity |
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