CN102429029A - Production method of low-sugar fruit juice milk - Google Patents
Production method of low-sugar fruit juice milk Download PDFInfo
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- CN102429029A CN102429029A CN2011104296148A CN201110429614A CN102429029A CN 102429029 A CN102429029 A CN 102429029A CN 2011104296148 A CN2011104296148 A CN 2011104296148A CN 201110429614 A CN201110429614 A CN 201110429614A CN 102429029 A CN102429029 A CN 102429029A
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Abstract
The invention provides a production method of low-sugar fruit juice milk. The production method comprises the following steps: dissolving milk powder and non-dairy cream in hot water, dissolving a stabilizer and a part of white sugar in hot water, uniformly mixing the two solutions, adding concentrated apple juice, a composite sweetener (healthy sugar), citric acid, sodium citrate, ethyl maltol, lactic acid and edible essences, diluting to constant volume, uniformly stirring, performing high-pressure homogenization, sterilizing and performing aseptic filling to get the milk white fruit juice milk. The fruit juice milk can be preserved for 12 months under a normal temperature condition.
Description
Technical field
The present invention relates to a kind of production method of low sugar fruit juice milk.
Background technology
Malto-oligosaccharide only has activity, a very low even complete obiteration of the activity in enteron aisle external; Though and milk ketose can promote the growth of Bifidobacterium, also promote Escherichia coli and clostridial growth simultaneously, the propagation of flora in the enteron aisle there is not selectivity.Can not digest xylo-oligosaccharide in the human body intestines and stomach, so xylo-oligosaccharide can get into directly and be preferably Bifidobacterium in the large intestine and utilize, have the function of fabulous promotion Bifidobacterium propagation, be a kind of superpower prebiotics factor.
Summary of the invention
The objective of the invention is to overcome the deficiency that prior art exists, a kind of production method of low sugar fruit juice milk is provided.
The object of the invention is realized through following technical scheme:
The production method of low sugar fruit juice milk is characterized in that may further comprise the steps:
1. dissolving: pure water is heated to 55 degree, dissolving vegetable fat powder and milk powder;
2. change stabilizing agent: part white sugar, stabilizing agent are done mixed, an amount of pure water is heated to the 70-80 degree, opens the emulsification cutter, slowly adds mixed stabilizing agent and sugar, melts fully until stabilizing agent, becomes the colloidal of homogeneous;
3. mix: will change good stabilizing agent and mix, and stir with good vegetable fat powder, the milk powder of dissolving;
4. add fruit juice: add 6 times of concentrated apple juices;
5. allotment: add healthy sugar, citric acid, natrium citricum, lactic acid in proportion, stir; The percentage by weight composition of healthy sugar is: Dextrose Monohydrate 30～55%, D-sorbite 20～25%, xylitol 10～20%, maltodextrin 2～4%, Sucralose 8～35%;
6. blending: add in proportion and use essence and ethyl maltol, stir;
7. constant volume: be settled to 100%; Homogeneous: fruit juice milk is heated to the 70-80 degree, and through high pressure homogenizer, homogenization pressure is 20-25mpa/5mpa;
8. sterilization: sterilization temperature is to spend sterilizations 30 minutes 135 degree 3-5 seconds or 121.
Further, the production method of above-mentioned low sugar fruit juice milk, the preparation method of said healthy sugar is: maltodextrin, Sucralose are joined respectively in the heating container, add deionized water respectively and mix; Be warming up to 52～80 ℃ of dissolvings respectively, and stir; Add active carbon in above-mentioned maltodextrin solution and the sucralose solution respectively, be incubated 25～30 minutes, filter while hot, for use in the storage tank that is pooled to heat tracing respectively of filtrating; With putting in the spray-fluidized bed apparatus after Dextrose Monohydrate, xylitol and the D-sorbite pulverizing; The mixed material of Dextrose Monohydrate, xylitol and D-sorbite also quickens to flow from the bottom entering fluidized bed with spraying of fluidized bed with spraying with malleation from bottom to top; The top of fluidized bed with spraying impose negative pressure vibrate from top to bottom make material in fluid bed up and down the boiling; The multiple spot spray gun of fluid bed sidepiece is sprayed the above-mentioned sucralose solution that refines continuously earlier and is distributed on the fine sugar alcohol body; Pump into the above-mentioned maltodextrin solution that refines again, continuously spray-drying.
Substantive distinguishing features and obvious improvement that technical scheme of the present invention is outstanding are mainly reflected in:
The present invention utilizes new raw material, new technology to prepare low sugar fruit juice milk, low-cost, easy and simple to handle, pollution-free and suitable large-scale production, and time shelf-life is long; Under normal temperature condition, can preserve more than 12 months; Product did not have albumen precipitation in 12 months, fat-free come-up, excellent flavor.Composite sweetener (healthy sugar) is 3 ~ 10 times of sweetness of cane sugar; Sugar-free, contain the probio factor, the mouthfeel as safety and Health, the sucrose.
The specific embodiment
The production method of low sugar fruit juice milk may further comprise the steps:
1. dissolving: pure water is heated to 55 degree, dissolving vegetable fat powder and milk powder;
2. change stabilizing agent: part white sugar, stabilizing agent are done mixed, an amount of pure water is heated to the 70-80 degree, opens the emulsification cutter, slowly adds mixed stabilizing agent and sugar, melts fully until stabilizing agent, becomes the colloidal of homogeneous;
3. mix: will change good stabilizing agent and mix, and stir with good vegetable fat powder, the milk powder of dissolving;
4. add fruit juice: add 6 times of concentrated apple juices;
5. allotment: add healthy sugar, citric acid, natrium citricum, lactic acid in proportion, stir; The percentage by weight composition of healthy sugar is: Dextrose Monohydrate 30～55%, D-sorbite 20～25%, xylitol 10～20%, maltodextrin 2～4%, Sucralose 8～35%;
6. blending: add in proportion and use essence and ethyl maltol, stir;
7. constant volume: be settled to 100%; Homogeneous: fruit juice milk is heated to the 70-80 degree, and through high pressure homogenizer, homogenization pressure is 20-25mpa/5mpa;
8. sterilization: sterilization temperature is to spend sterilizations 30 minutes 135 degree 3-5 seconds or 121.
The production method of low sugar fruit juice milk, the preparation method of said healthy sugar is: maltodextrin, Sucralose are joined respectively in the heating container, add deionized water respectively and mix; Be warming up to 52～80 ℃ of dissolvings respectively, and stir; Add active carbon in above-mentioned maltodextrin solution and the sucralose solution respectively, be incubated 25～30 minutes, filter while hot, for use in the storage tank that is pooled to heat tracing respectively of filtrating; With putting in the spray-fluidized bed apparatus after Dextrose Monohydrate, xylitol and the D-sorbite pulverizing; The mixed material of Dextrose Monohydrate, xylitol and D-sorbite also quickens to flow from the bottom entering fluidized bed with spraying of fluidized bed with spraying with malleation from bottom to top; The top of fluidized bed with spraying impose negative pressure vibrate from top to bottom make material in fluid bed up and down the boiling; The multiple spot spray gun of fluid bed sidepiece is sprayed the above-mentioned sucralose solution that refines continuously earlier and is distributed on the fine sugar alcohol body; Pump into the above-mentioned maltodextrin solution that refines again, continuously spray-drying.
In sum, the present invention utilizes new raw material, new technology to prepare low sugar fruit juice milk, low-cost, easy and simple to handle, pollution-free and suitable large-scale production; Time shelf-life is long, under normal temperature condition, can preserve more than 12 months, and product did not have albumen precipitation in 12 months; Fat-free come-up, excellent flavor.Composite sweetener (healthy sugar) is 3 ~ 10 times of sweetness of cane sugar; Sugar-free, contain the probio factor, the mouthfeel as safety and Health, the sucrose.
What need understand is: the above only is a preferred implementation of the present invention; For those skilled in the art; Under the prerequisite that does not break away from the principle of the invention, can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (2)
1. the production method of low sugar fruit juice milk is characterized in that may further comprise the steps:
1. dissolving: pure water is heated to 55 degree, dissolving vegetable fat powder and milk powder;
2. change stabilizing agent: part white sugar, stabilizing agent are done mixed, an amount of pure water is heated to the 70-80 degree, opens the emulsification cutter, slowly adds mixed stabilizing agent and sugar, melts fully until stabilizing agent, becomes the colloidal of homogeneous;
3. mix: will change good stabilizing agent and mix, and stir with good vegetable fat powder, the milk powder of dissolving;
4. add fruit juice: add 6 times of concentrated apple juices;
5. allotment: add healthy sugar, citric acid, natrium citricum, lactic acid in proportion, stir; The percentage by weight composition of healthy sugar is: Dextrose Monohydrate 30～55%, D-sorbite 20～25%, xylitol 10～20%, maltodextrin 2～4%, Sucralose 8～35%;
6. blending: add in proportion and use essence and ethyl maltol, stir;
7. constant volume: be settled to 100%; Homogeneous: fruit juice milk is heated to the 70-80 degree, and through high pressure homogenizer, homogenization pressure is 20-25mpa/5mpa;
8. sterilization: sterilization temperature is to spend sterilizations 30 minutes 135 degree 3-5 seconds or 121.
2. the production method of low sugar fruit juice milk according to claim 1 is characterized in that: the preparation method of said healthy sugar is: maltodextrin, Sucralose are joined respectively in the heating container, add deionized water respectively and mix; Be warming up to 52～80 ℃ of dissolvings respectively, and stir; Add active carbon in above-mentioned maltodextrin solution and the sucralose solution respectively, be incubated 25～30 minutes, filter while hot, for use in the storage tank that is pooled to heat tracing respectively of filtrating; With putting in the spray-fluidized bed apparatus after Dextrose Monohydrate, xylitol and the D-sorbite pulverizing; The mixed material of Dextrose Monohydrate, xylitol and D-sorbite also quickens to flow from the bottom entering fluidized bed with spraying of fluidized bed with spraying with malleation from bottom to top; The top of fluidized bed with spraying impose negative pressure vibrate from top to bottom make material in fluid bed up and down the boiling; The multiple spot spray gun of fluid bed sidepiece is sprayed the above-mentioned sucralose solution that refines continuously earlier and is distributed on the fine sugar alcohol body, pumps into the above-mentioned maltodextrin solution that refines again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011104296148A CN102429029A (en) | 2011-12-20 | 2011-12-20 | Production method of low-sugar fruit juice milk |
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| CN2011104296148A CN102429029A (en) | 2011-12-20 | 2011-12-20 | Production method of low-sugar fruit juice milk |
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| CN102429029A true CN102429029A (en) | 2012-05-02 |
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| CN2011104296148A Pending CN102429029A (en) | 2011-12-20 | 2011-12-20 | Production method of low-sugar fruit juice milk |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630756A (en) * | 2012-05-11 | 2012-08-15 | 光明乳业股份有限公司 | Mango milk and preparation method thereof |
| CN107279298A (en) * | 2017-08-10 | 2017-10-24 | 安徽优乐亿乳业有限公司 | Apple aroma sour milk beverage |
Citations (3)
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| CN1919019A (en) * | 2006-07-22 | 2007-02-28 | 宁夏新华百货夏进乳业集团股份有限公司 | Production method of milk containing natural juice |
| CN101874607A (en) * | 2009-12-04 | 2010-11-03 | 苏州工业园区尚融科技有限公司 | Granular composite low-sugar low-calorie sweetener and preparation method thereof |
| CN102113565A (en) * | 2011-02-18 | 2011-07-06 | 朱汝立 | Formula of beverage containing milk and fruit pulp and processing technology thereof |
-
2011
- 2011-12-20 CN CN2011104296148A patent/CN102429029A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919019A (en) * | 2006-07-22 | 2007-02-28 | 宁夏新华百货夏进乳业集团股份有限公司 | Production method of milk containing natural juice |
| CN101874607A (en) * | 2009-12-04 | 2010-11-03 | 苏州工业园区尚融科技有限公司 | Granular composite low-sugar low-calorie sweetener and preparation method thereof |
| CN102113565A (en) * | 2011-02-18 | 2011-07-06 | 朱汝立 | Formula of beverage containing milk and fruit pulp and processing technology thereof |
Non-Patent Citations (4)
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| 刘秀河: "高酸性果汁牛奶的研制", 《中国乳品工业》, vol. 34, no. 4, 31 December 2006 (2006-12-31), pages 32 - 34 * |
| 季红等: "调酸果奶稳定性的研究", 《食品科技》, no. 10, 31 December 2006 (2006-12-31), pages 211 - 214 * |
| 李春莉: "耐酸型微胶囊粉末油脂的研制及其性能研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》, no. 05, 15 May 2010 (2010-05-15), pages 024 - 63 * |
| 韩玲: "果奶饮料配方的研制及工艺探讨", 《甘肃科技情报》, vol. 12, no. 1, 31 December 1996 (1996-12-31), pages 24 - 25 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630756A (en) * | 2012-05-11 | 2012-08-15 | 光明乳业股份有限公司 | Mango milk and preparation method thereof |
| CN102630756B (en) * | 2012-05-11 | 2013-08-14 | 光明乳业股份有限公司 | Mango milk and preparation method thereof |
| CN107279298A (en) * | 2017-08-10 | 2017-10-24 | 安徽优乐亿乳业有限公司 | Apple aroma sour milk beverage |
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Application publication date: 20120502 |