CN102132735B - 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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- CN102132735B CN102132735B CN 201010608756 CN201010608756A CN102132735B CN 102132735 B CN102132735 B CN 102132735B CN 201010608756 CN201010608756 CN 201010608756 CN 201010608756 A CN201010608756 A CN 201010608756A CN 102132735 B CN102132735 B CN 102132735B
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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 Rice Bran Polypeptides and preparation method thereof.
Background technology
Rice Bran Polypeptides (Rifepep) is as raw material take rice bran, through extraction or cold rolling after the defatted rice bran that obtains, pass through again lactic acid bacteria, saccharomycetes to make fermentation, get the product that obtains after the clear liquid drying after the filtration, its main component is polypeptide, and the powdered rubber of molecular weight below 1000 dalton.Rice Bran Polypeptides also has effect hypotensive, anti-oxidant, the adjusting immunologic function except the conventional nutritional labeling with rice bran.Related Experimental Study shows the generation that Rice Bran Polypeptides can Angiotensin-converting enzyme inhibition (ACE), thereby stop the generation of Angiotensin II, Angiotensin II is the known the highest endogenous peptide that boosts, and Rice Bran Polypeptides has important physiological action to regulating blood pressure.Be rich in hydrogen donor in the Rice Bran Polypeptides, the free radical of reducible high oxidation can stop free radical chain reactions and play the purpose of removing or suppressing free radical.Rice Bran Polypeptides can the Promote immunity organ increment, especially can obviously strengthen the multiplication capacity of SPL.In addition, Rice Bran Polypeptides can make macrophage activity, thereby strengthens the ability that it killed and wounded or removed foreign matter.Rice Bran Polypeptides can also pass through the generation of inflammation-inhibiting sexual cell mitogen, thereby reaches the effect that suppresses superfluous inflammation in the body.Rice Bran Polypeptides 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 Living Water product, the milk that contains abundant nutrition, absorption easy to digest is accepted by numerous people, has become the indispensable part of people's normal diet.
If Rice Bran Polypeptides and the perfect combination of milk can be developed a kind of nutrition that both can have milk, can play again the health care of Rice Bran Polypeptides, give milk certain functional, meet China people's eating habit, have certain practical significance.But, with adding in the milk of Rice Bran Polypeptides, a lot of difficulties is arranged, because Rice Bran Polypeptides is water insoluble, therefore when adding Rice Bran Polypeptides in the milk, be easy to precipitate, the stability of dairy products is caused very large destruction; And Rice Bran Polypeptides itself has a kind of bitter taste as a kind of large molecular polypeptide, how in the function of strengthening dairy products, to keep the aromatic of good mouthfeel and milk when in milk, adding Rice Bran Polypeptides, and not change all be the difficult problem that need to overcome at present in shelf life.
Summary of the invention
The object of the invention is to, a kind of liquid dairy products that adds Rice Bran Polypeptides 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 Rice Bran Polypeptides.
According to the liquid dairy products of interpolation Rice Bran Polypeptides 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 Polypeptides, 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 Polypeptides 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 Polypeptides 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 Polypeptides 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 Polypeptides 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 Polypeptides, and the method may further comprise the steps:
1) raw material milk standardization, and with part milk dissolving Rice Bran Polypeptides, 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 Polypeptides.
The liquid dairy products that contains Rice Bran Polypeptides 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 Rice Bran Polypeptides provided by the invention both can be the modulation breast, also can be milk beverage.When protein content 〉=10 ‰, usually be referred to as milk beverage; When protein content 〉=23 ‰, usually be referred to as the modulation breast, 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 add Rice Bran Polypeptides, take the gross weight of this liquid dairy products as benchmark, wherein raw material components comprises: milk 800 ‰～999.5 ‰, Rice Bran Polypeptides 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 Rice Bran Polypeptides, take the gross weight of this fluid milk as benchmark, milk 300 ‰～999.44 ‰, Rice Bran Polypeptides 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 Rice Bran Polypeptides, and the method comprises:
The production method of neutral modulation breast:
According to proportioning, with all powder shape raw material in advance artificial or mechanical dry be mixed evenly, then put in the milk and fully mix, milk temperature is controlled at 60 ℃～70 ℃ when dropping into raw material.Under this temperature, emulsifying agent, thickener, Rice Bran Polypeptides, acidity regulator etc. fully can be disperseed, dissolve.If use (except the liquid essences) such as liquid charging stock such as HFCSs, must after powder stock fully mixes, drop into, and mix.
Make mixed liquor under 60 ℃～70 ℃ conditions, carry out homogeneous, homogenization pressure is controlled at 150bar～250bar and (transfers first 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, namely obtains the described liquid dairy products that contains Rice Bran Polypeptides.
The present invention also provides neutral modulation breast concrete implementation method, and the method may further comprise the steps:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that the 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 use (except the liquid essences) such as liquid charging stock such as HFCSs, must after powder stock fully mixes, 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 first 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 ℃, is driven in the front storage tank, and with a small amount of scoured milk material equipment, pipeline, and it also is driven in the front 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 first secondary pressure to 50bar; Transfer again first class pressure to 200bar～250bar).
(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 high temperature to the destruction of product stability.
(9) rapid (8) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used in the market the various packaged forms of beverage packaging, such as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, what make according to the method described above contains egg Rice Bran Polypeptides 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, with all powder shape raw material in advance artificial or mechanical dry be mixed evenly, then put in the water and fully mix, coolant-temperature gage is controlled at 60 ℃～70 ℃ when dropping into raw material.Under this temperature, emulsifying agent, thickener, Rice Bran Polypeptides, acidity regulator etc. fully can be disperseed, dissolve.If use (except the liquid essences) such as liquid charging stock such as HFCSs, must after powder stock fully mixes, 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, namely obtain the described liquid dairy products that contains Rice Bran Polypeptides.
The present invention also provides neutral milk beverage concrete implementation method, and the method may further comprise the steps:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that the 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 use (except the liquid essences) such as liquid charging stock such as HFCSs, must after powder stock fully mixes, drop into, and mix.
(3) step (2) material is cooled to 1 ℃～10 ℃, and water rush to summit material equipment, pipeline, prevent loss of material.
(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 first secondary pressure to 50bar; Transfer again first class pressure to 200bar～250bar).
(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 high temperature to the destruction of product stability.
(9) rapid (8) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used in the market the various packaged forms of beverage packaging, such as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, what make according to the method described above contains egg Rice Bran Polypeptides 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, with all powder shape raw material in advance artificial or mechanical dry be mixed evenly, then put in the water and fully mix, coolant-temperature gage is controlled at 60 ℃～70 ℃ when dropping into raw material.Under this temperature, emulsifying agent, thickener, Rice Bran Polypeptides etc. fully can be disperseed, dissolve.If use (except the liquid essences) such as liquid charging stock such as HFCSs, must after powder stock fully mixes, 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, namely obtains the described liquid dairy products that contains Rice Bran Polypeptides.
The present invention also provides acidic milk drink concrete implementation method, and the method may further comprise the steps:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that the 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 use (except liquid essence, the acidity regulators) such as liquid charging stock such as HFCSs, must after powder stock fully mixes, drop into, and mix.
(3) step (2) material is cooled to 1 ℃～10 ℃, and the water material pipeline of rushing to summit, prevent loss of material.
(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 water rush to summit 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 water rush to summit material equipment, pipeline, prevents loss of material.
(8) with the material of step (5) with step (7), adopt the static mixer on-line mixing even, or the material of step (7) is sprayed to the material of step (5) uniformly from abhiseca, and mix.
(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 first secondary pressure to 50bar; Transfer again first class pressure to 200bar～250bar).
(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 high temperature to the destruction of product stability.
(12) rapid (11) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used in the market the various packaged forms of beverage packaging, such as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, what make according to the method described above contains egg Rice Bran Polypeptides 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 refers to the quality stability of whole milk beverage system in shelf life.The selection of stabilizing agent then is to guarantee that milk beverage has one of key factor of good stability.Show that according to the result of concrete test experiments dairy products of the present invention are under 25 ℃ of conditions, mouthfeel has the sweet-smelling of milk without significant change in six months, 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 stability in six months shelf lifes, and, the smooth, fragrant and sweet of milk arranged, the taste of Rice Bran Polypeptides can't appear.
Therefore, the present invention adds Rice Bran Polypeptides in existing milk beverage, by the addition of adjusting Rice Bran Polypeptides and the selection of stabilising system, smooth mouth feel was smooth and easy when the increase dairy products were drunk, the fragrance of more outstanding milk and the taste of Rice Bran Polypeptides itself is covered, realize the perfection fusion of Rice Bran Polypeptides and milk, thereby the health care by Rice Bran Polypeptides reaches the purpose of fortified milk beverage trophic function.
This milk beverage has not only had strong pure milk, and products taste is more mellow and fine and smooth, the bitter taste of Rice Bran Polypeptides can not occur, and Rice Bran Polypeptides 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, the flavored milk that contains Rice Bran Polypeptides and production method thereof
Each raw material proportioning is take the gross weight of this flavored milk as benchmark 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 Polypeptides (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 flavored milk is as follows in the present embodiment:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that the 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 first 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 ℃, is driven in the front storage tank, and with a small amount of scoured milk material equipment, pipeline, and it also is driven in the front 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 first secondary pressure to 50bar; Transfer again first class pressure to 200bar～250bar).
(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 high temperature to the destruction of product stability.
(9) rapid (8) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used in the market the various packaged forms of beverage packaging, such as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, the flavored milk that contains Rice Bran Polypeptides 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 the flavored milk that contains Rice Bran Polypeptides that makes is mellow, has characteristic chicken flavor and the distinctive local flavor of flavored milk of milk.
Embodiment 2, the flavored milk that contains Rice Bran Polypeptides and production method thereof
Each raw material proportioning is take the gross weight of this flavored milk as benchmark 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 Polypeptides (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 is supplied surplus.
The concrete production method of flavored milk is as follows in the present embodiment:
(1) fresh milk is suckled or defatted milk by whole milk, partially skimmed that the 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 HFCS is dropped 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 first 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 ℃, is driven in the front storage tank, and with a small amount of scoured milk material equipment, pipeline, and it also is driven in the front 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 first secondary pressure to 50bar; Transfer again first class pressure to 200bar～250bar).
(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 high temperature to the destruction of product stability.
(9) rapid (8) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used in the market the various packaged forms of beverage packaging, such as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, the flavored milk that contains Rice Bran Polypeptides 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 the flavored milk that contains Rice Bran Polypeptides that makes is mellow, has characteristic chicken flavor and the distinctive local flavor of flavored milk of milk.
Embodiment 3, the milk beverage that contains Rice Bran Polypeptides and production method thereof
Each raw material proportioning is take the gross weight of this milk beverage as benchmark 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 Polypeptides (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 the 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 water rush to summit material equipment, pipeline, prevent loss of material.
(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 first secondary pressure to 50bar; Transfer again first class pressure to 200bar～250bar).
(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 high temperature to the destruction of product stability.
(9) rapid (8) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used in the market the various packaged forms of beverage packaging, such as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, the milk beverage that contains Rice Bran Polypeptides 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 Rice Bran Polypeptides that makes is mellow, has characteristic chicken flavor and the distinctive local flavor of milk beverage of milk.
Embodiment 4, the milk beverage that contains Rice Bran Polypeptides and production method thereof
Each raw material proportioning is take the gross weight of this milk beverage as benchmark 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 Polypeptides (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 the 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 HFCS is dropped into again, and mixes.
(3) step (2) material is cooled to 1 ℃～10 ℃, and water rush to summit material equipment, pipeline, prevent loss of material.
(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 water rush to summit 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 water rush to summit material equipment, pipeline, prevents loss of material.
(8) with the material of step (5) with step (7), adopt the static mixer on-line mixing even, or the material of step (7) is sprayed to the material of step (5) uniformly from abhiseca, and mix.
(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 first secondary pressure to 50bar; Transfer again first class pressure to 200bar～250bar).
(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 high temperature to the destruction of product stability.
(12) rapid (11) material is reduced to below 35 ℃, carries out sterile filling.Packaged form can be for being used in the market the various packaged forms of beverage packaging, such as aseptic bag, Kang Meibao, Bai Libao, PET, HDPT etc.
In addition, the milk beverage that contains Rice Bran Polypeptides 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 Rice Bran Polypeptides that makes of the milk beverage that contains Rice Bran Polypeptides that makes is mellow, and sweet and sour taste has characteristic chicken flavor and the distinctive local flavor of milk beverage of milk.
Embodiment 5, products taste are investigated test
The flavor variations of dairy products within 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 records such as table 1.
Table 1 products taste is investigated result of the test
Execute as can be seen from Table 1 the dairy products of example 1～4 under 25 ℃ of conditions, mouthfeel is unchanged 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 products taste 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 accelerated 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 filled with in the aseptic middle trial jar of the glass of 250ml, deposit in respectively under 25 ℃, the 45 ℃ conditions, tissues observed state, precipitation situation, fat floating situation within different storage periods are in 3000rmin
-1Centrifugal 15min, detect rate of deposition, rate of deposition %=(going the quality of the quality of supernatant pipe-empty centrifuge tube after centrifugal)/(quality of the gross mass of sample and pipe-empty centrifuge tube), viscosity changes detection: BROOKFIELD LVDV-III viscosimeter, No. zero rotor, experimental result records such as table 2.
Table 2 product stability is investigated result of the test
Annotate: brown stain can occur in 2 months, without the actual observation meaning in dairy products under 45 ℃ of conditions.
The stability observing result can find out 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 Comparative Examples 1,2 liquid diary product according to following technique 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 Polypeptides (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 Polypeptides (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 emulsifier 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 respectively Comparative Examples 1,2 product and the product of embodiment 4 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 products taste comparative test result:
By as seen from Table 3, add Rice Bran Polypeptides 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 the good structural state of product, more can cover the bitter taste that Rice Bran Polypeptides brings behind the adding essence.
The stable comparative test result of table 4 product:
By as seen from Table 4, 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 namely 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 namely appears in product in a short time, elutriation namely occurs within 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 stability in shelf life.
Claims (7)
1. a liquid dairy products that adds Rice Bran Polypeptides 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 Polypeptides, 0.15～7 part of thickener, 0.1～6 part of 0.1～3.0 part of emulsifying agent and acidity regulator;
Wherein, described thickener comprises one or more in sodium carboxymethylcellulose, pectin, xanthans, guar gum, carragheen and the microcrystalline cellulose;
Wherein, described emulsifying agent comprises one or more in sucrose ester, glycerin monostearate and the bi-tristearin.
2. the liquid dairy products of interpolation Rice Bran Polypeptides 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 Polypeptides according to claim 1 is characterized in that, described emulsifying agent is one or more in sucrose ester, glycerin monostearate and the bi-tristearin.
4. the liquid dairy products of interpolation Rice Bran Polypeptides 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.
5. the liquid dairy products of interpolation Rice Bran Polypeptides 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.
6. the liquid dairy products of interpolation Rice Bran Polypeptides 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.
7. method for preparing the liquid dairy products of interpolation Rice Bran Polypeptides claimed in claim 1 is characterized in that described method may further comprise the steps:
1) raw material milk standardization, and with part milk dissolving Rice Bran Polypeptides, 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 Polypeptides.
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| 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 |
| CN103421874B (en) * | 2013-08-05 | 2014-12-10 | 山西大学 | Preparation and application of functional millet bran peptides |
| CN103503995B (en) * | 2013-09-18 | 2016-01-06 | 西华大学 | A kind of allotment type rice bran milk beverage preparation technology |
| 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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