CN103598335B - A kind of coagulating type Cantonese ginger milk curd convenience food and preparation method thereof - Google Patents
A kind of coagulating type Cantonese ginger milk curd convenience food and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of coagulating type Cantonese ginger milk curd convenience food, it is made up of following weight percentage component: ginger juice 10 ~ 15%, milk powder 10 ~ 20%, cornstarch 6 ~ 10%, citric acid 0.03 ~ 0.08%, edible gelatin 0.3 ~ 0.8%, white granulated sugar 3 ~ 6%, clean water surplus.Its Making programme comprises corn starch pasting, and add milk powder, white granulated sugar, edible gelatin dissolving, ginger juice seasoning, 70 DEG C of heating, homogeneous, leaves standstill and solidify, pasteurize.Wherein the flow process of producing of ginger juice is: ginger is selected materials, cleaning, peeling, and section, squeezes the juice, and filters.The products taste softness that the present invention adopts new formula to make is soft, and milk and flavor compounds in ginger are given prominence to, and the feature of most advantage is the set strength that improve product, extends the preservation time of Cantonese ginger milk curd.
Description
[technical field]
The present invention relates to a kind of Cantonese ginger milk curd convenience food and preparation method thereof, particularly a kind of preparation method of coagulating type Cantonese ginger milk curd convenience food, belongs to food processing technology field.
[background technology]
Tradition Cantonese ginger milk curd can solidify, and is produced caused by aggegation effect by the Ginger Protease in ginger and the casein micelles in milk.
Weng Minghui, Liu Yanran etc. (2001) development of double solidified ginger-milk drink be studied, ginger juice, milk powder is replaced to replace fresh milk with ginger powder, be optimized ginger milk drink formula, and it is short solidifying to employ 0.10% carragheen and 0.025% xanthans, product form is instant drink.The ginger dairy products of Weng Minghui, Liu Yanran etc. solidifies the effect being mainly thickener, because have more active material loss in high temperature production ginger powder process kind, product compendency is not good, is not enough to form aggegation effect.
Zeng Jianchao, horsepower etc. (2001) development technology to ginger milk curd is studied, result display when ginger juice be 3.5%, white sugar 8%, taste acidity 28 ° of T, CMC-Na be 0.1%, 75 DEG C of punching slurries time curdled milk best results.Article has carried out multifactor optimizing research to the manufacture craft of ginger milk curd, but does not inquire into and realize ginger milk curd product commercial manufacturing feasibility.
Zhang Weijia, Chen Jiashu etc. (2010) have studied the manufacture craft of traditional Cantonese ginger milk curd, and have carried out Primary Study to its aggegation mechanism.Its research display Milk Coagulation with Ginger Juice optimised process is ginger juice 5.00%, punching slurry temperature 70 C, acidity 22 ° of T, sterilization conditions 82 DEG C of 18min, point out that the curdling component in ginger juice is Ginger Protease, ginger juice addition and punching slurry temperature are the critical external factors affecting Milk Coagulation with Ginger Juice simultaneously.Article does not inquire into formula and technique to the impact of Milk Coagulation with Ginger Juice intensity, and this realizes one of key factor that ginger milk curd commercially produces.
Li little Hua, Huang Xue lotus etc. (2009) replace raw milk for primary raw material with milk powder, have carried out composition and engineering research to the gel strength of ginger milk curd.The optimum condition that its research display milk powder replaces milk to make ginger milk curd product is milk powder 12.50%, ginger juice 4.00%, sucrose 8.00%, pH6.0, curdling temperature 55 DEG C, and gel strength reaches 110.5g.This research adopts milk powder to replace milk, improves the production capacity of product, but the method does not consider that the matter structure that product may suffer in transit destroys.
Through retrieval and the closely-related patent of the application, make a concrete analysis of as follows:
Qiu Qin (number of patent application ZL94116240.0) discloses the production method that a kind of ginger juice rushes milk, and its content comprises milk powder and Milk Coagulation with Ginger Juice agent two parts, and milk powder is found time after sufficiently mixing with whole milk powder and skimmed milk power, fills nitrogen and quantitatively encapsulate; Gingerization sugar milk coagulant is mixed quantitative fresh squeezing ginger juice and white sugar, evaporates, concentrates, is recrystallized, then through cooling, pulverizing, quantitative separating supervisor, milk powder and Milk Coagulation with Ginger Juice agent two kinds of powder bag boiling water need be brewed time edible in 98-108 DEG C of temperature range.But this patent does not rush the flavoring technology of milk from ginger juice, the angle whether Milk Coagulation with Ginger Juice agent dissolution velocity and uniformity affect the coagulation result of ginger juice milk goes research and improvement.
Guan Weixiong (number of patent application ZL200610168100.0) discloses a kind of bird nest food containing milk and ginger juice and preparation method thereof, production technology comprises the preparation of wet bird's nest, ginger crush and ginger juice hit milk three parts, fall into after ginger juice solidifies bird's nest take off face the fresh milk of special taste hit ginger juice bird's nest.The product category that this Patent exploitation ginger milk curd is new, but do not consider the problem carrying out commercially producing.
Li Liang (number of patent application ZL201010573534.5) discloses a kind of preparation method of red date fresh ginger health-care fruit jelly, the method first extracts jujube juice and ginger juice, again the formula magnetized drinking water heating such as milk powder, white granulated sugar, carragheen, the membrane of a chicken's gizzard powder are boiled, rear interpolation jujube juice and ginger juice and the material such as honey, flavouring agent, through sterilization cooling g., jelly-like product.But this patent matter structure that research product may not suffer in transit destroys.
Cadres and masses (number of patent application ZL201110341685.2) are relied to disclose a kind of preparation method of gynostemma pentaphylla micropowder ginger milk tea, this technical scheme be by having hypotensive, reducing blood lipid, the gynostemma pentaphylla of effect of lowering blood sugar makes micropowder with micronizer, carry out according to a certain ratio brewing forming ginger milk tea with Rhizoma Zingiberis Recens extractum dry powder, skimmed milk power and xylitol, product form is electuary powder bag.But this patent does not further investigate the flavoring technology of ginger milk tea, and the angle of coagulation result after brewing from ginger milk tea goes research and improvement.
[summary of the invention]
The object of the invention is to overcome deficiency of the prior art, provide a kind of local flavor tradition, mouthfeel is soft, can realize the coagulating type Cantonese ginger milk curd convenience food that business is used.
Another object of the present invention is to provide a kind of preparation method of above-mentioned coagulating type mode ginger milk curd facility food.
The present invention for achieving the above object, by the following technical solutions:
A kind of coagulating type Cantonese ginger milk curd convenience food, is characterized in that being made up of following weight percentage component:
A preparation method for above-mentioned coagulating type Cantonese ginger milk curd convenience food, is characterized in that comprising the following steps:
A, choosing fresh nothing and rot, the ginger that content of starch is high, being cut into small pieces after cleaning peeling, with organizing disintegrating machine to be smashed to pieces by fritter Ginger Tissue, with clean gauze press filtration, in 4 ~ 5 DEG C of keeping-freshness storages at a high speed;
B, first use the swollen process edible gelatin of a small amount of clean water logging respectively, with a small amount of clean water gelatinization cornstarch, then with surplus clean water for solvent, successively add gelatinization cornstarch mixing, add milk powder, white granulated sugar, edible gelatin that leaching is swollen to be processed and citric acid again, mix;
C, the batching mixed in step b is heated to 70 DEG C, pours ginger juice by eminence, then obtain semi-finished product with rotating speed 4000rpm homogeneous 30 ~ 35s;
D, by the semi-finished product packing after homogeneous, under low temperature leave standstill 10 ~ 15min to semi-finished product solidification forming, sealing obtain finished product;
E, finished product is carried out cold pasteurization 30min in temperature 62-65 DEG C.
The ginger that in the present invention, content of starch is high refers to that content of starch accounts for the ginger of 40 ~ 60% of dry.
Clean gauze in step a of the present invention is preferably four layers.
In step b of the present invention, the swollen process of the leaching of edible gelatin is soak edible gelatin to edible gelatin with the clean water of 20 times of edible gelatin weight to expand completely bubble-free.
The height pouring ginger juice in step c of the present invention is preferably 30cm ~ 50cm, and highly too low meeting causes mixing uneven, and excessive height can produce impact foam.
Cryogenic temperature wherein in steps d is 4 ~ 10 DEG C.
The convenient packed products of coagulating type that the present invention makes for primary raw material with fresh ginger juice and milk powder, product keeps traditional properties and mouthfeel.
There is the starch component of certain content in fresh ginger, hit meeting heat gelatinization in milk process at ginger juice, aggegation effect can be strengthened.Cornstarch is as a kind of natural quality thickening material, extensive in the sector application such as food and drink, food processing.The present invention, according to products characteristics, selects cornstarch as main thickening material.
Edible gelatin is the hydrolysate of collagen, is a kind of fat free high protein, and not containing cholesterol, is also a kind of native trophism food thickening agent of odorless, tasteless simultaneously, has excellent surface-active, toughness and water ease of solubility.Edible gelatin is widely used in food industry as a kind of thickener, in the products such as jelly, ice cream, candy, addition is general all lower than 2.00%, tissue elasticity and the tender mouth feel of this kind of product fine can be given, therefore in the present invention, select edible gelatin as supplementary thickener.
Product of the present invention solidify mainly Ginger Protease and caseic agglutination, and cornstarch and edible gelatin assist thickening as complex thickener, can improve product gel strength.
The present invention, to keep ginger milk curd local flavor and to realize commercial applications for starting point, fully understands the impact of logistics carrying on products'texture, produces convenient coagulating type product, reduce transport damage degree, also do not occur this product form in the market.
The present invention is studied from technique and preservation two aspects, technique belongs to low temperature process product, the impact of high-temperature process on product special flavour and nutrition can be reduced, in preservation, study from the angle of raising products'texture, Shelf-life emphatically, make product form be coagulating type, then through cold pasteurization, can effectively extend the shelf life.
Products'texture of the present invention possesses certain the intensity of agglutination, but is not the gel of g., jelly-like, more soft in mouthfeel, imparts the feature of product uniqueness, has more novelty
The present invention compared with the prior art, has following advantage:
1. product solidification forming is effective, apparent smooth flawless, and gel strength is comparatively large, can avoid product matter structure damage in transit;
2. product appearance is neat, and mouthfeel is soft, and adopt milk powder to replace milk, can show the local flavor of traditional Cantonese ginger milk curd preferably, milk fragrant smell and hot taste of ginger present all to some extent;
3. coagulating type product can bear 62-65 DEG C of pasteurize 30min, can effective Shelf-life, and effectively keeps matter structure.
[detailed description of the invention]
A kind of coagulating type Cantonese ginger milk curd convenience food, is made up of following weight percentage component: ginger juice 10 ~ 15%, milk powder 10 ~ 20%, cornstarch 6 ~ 10%, citric acid 0.03 ~ 0.08%, edible gelatin 0.3 ~ 0.8%, white granulated sugar 3 ~ 6%, clean water surplus.
The preparation method of above-mentioned coagulating type mode ginger milk curd convenience food, comprises ginger juice and produces, formula modulation, and ginger juice seasoning homogeneous, leaves standstill and solidify, the operation of pasteurize, and concrete step is poly-as follows:
Ginger juice is produced: choose fresh nothing and rot, the ginger that content of starch is high, is cut into small pieces after cleaning peeling, and with at a high speed organizing disintegrating machine to be smashed to pieces by fritter Ginger Tissue, with 4 layers of clean gauze press filtration, getting filtered juice, to be placed in 4 ~ 5 DEG C of fridge freshness retainings for subsequent use;
Formula modulation: first use a small amount of clean water gelatinization cornstarch respectively, to expand completely bubble-free with the swollen process edible gelatin of a small amount of clean water logging to edible gelatin, then with surplus clean water for solvent, successively add the mixing of gelatinization cornstarch, add milk powder, white granulated sugar, edible gelatin that leaching is swollen to be processed and citric acid again, mix;
Ginger juice seasoning homogeneous: the batching mixed in above-mentioned steps is heated to 70 DEG C, pours ginger juice by 30cm ~ 50cm eminence, then obtains semi-finished product with rotating speed 4000rpm homogeneous 30 ~ 35s;
Leave standstill and solidify: by the semi-finished product packing after homogeneous, leave standstill 10-15min, be frozen into gel to semi-finished product at low temperature 4-10 DEG C, sealing obtains finished product;
Pasteurize: packaged finished product is carried out cold pasteurization 30min in temperature 62-65 DEG C.
Below by specific embodiment, the invention will be further described, and the percentage in following examples is mass percent:
Embodiment 1:
Choose fresh nothing to rot, the ginger that content of starch is high, be cut into small pieces after cleaning peeling, with organizing disintegrating machine to be smashed to pieces by fritter Ginger Tissue at a high speed, with 4 layers of clean gauze press filtration, getting ginger juice filtrate, to be placed in air-tight bottle ware fresh-keeping for subsequent use in 4 DEG C, for the 50mL packing of product, take the edible gelatin of 0.5%, add and be dipped to edible gelatin in 10mL cold water and expand completely, bubble-free, separately get the cornstarch of 8%, add a small amount of water, Heat Gelatinization, successively add excess water to mix, add the milk powder of 16% again, the white granulated sugar of 6%, soak the citric acid of the swollen edible gelatin that processed and 0.05%, 70 DEG C are heated to after mixing, the ginger juice of 12.5% is poured by 30cm eminence, semi-finished product are obtained with rotating speed 4000rpm homogeneous 30 ~ 35s, then by semi-finished product packing, under 4 ~ 10 DEG C of low temperature, leave standstill 10 ~ 15min solidify out into gel dress to semi-finished product, sealing obtains finished product product, finally at 62 DEG C, cold pasteurization 30min is carried out to product.
Embodiment 2:
Choose fresh nothing to rot, the ginger that content of starch is high, be cut into small pieces after cleaning peeling, with organizing disintegrating machine to be smashed to pieces by fritter Ginger Tissue at a high speed, with 4 layers of clean gauze press filtration, getting ginger juice filtrate, to be placed in air-tight bottle ware fresh-keeping for subsequent use in 5 DEG C, for the 50mL packing of product, take the edible gelatin of 0.3%, add and be dipped to edible gelatin in 6mL cold water and expand completely, bubble-free, separately get the cornstarch of 10%, add a small amount of water, Heat Gelatinization, successively add after excess water mixes, add the milk powder of 10% again, the white granulated sugar of 3%, soak the citric acid of the swollen edible gelatin that processed and 0.03%, 70 DEG C are heated to after mixing, the ginger juice of 10% is poured by 40cm eminence, semi-finished product are obtained with rotating speed 4000rpm homogeneous 30 ~ 35s, then by semi-finished product packing, under 4 ~ 10 DEG C of low temperature, leave standstill 10 ~ 15min solidify out into gel dress to semi-finished product, sealing obtains finished product, finally at 63 DEG C, cold pasteurization 30min is carried out to product.
Embodiment 3:
Choose fresh nothing to rot, the ginger that content of starch is high, be cut into small pieces after cleaning peeling, with organizing disintegrating machine to be smashed to pieces by fritter Ginger Tissue at a high speed, with 4 layers of clean gauze press filtration, getting ginger juice filtrate, to be placed in air-tight bottle ware fresh-keeping for subsequent use in 4 DEG C, for the 50mL packing of product, take the edible gelatin of 0.8%, add and be dipped to edible gelatin in 16mL cold water and expand completely, bubble-free, separately get the cornstarch of 6%, add a small amount of water, Heat Gelatinization, successively add after excess water mixes, add the milk powder of 20% again, the white granulated sugar of 5%, soak the citric acid of the swollen edible gelatin that processed and 0.08%, 70 DEG C are heated to after mixing, the ginger juice of 15% is poured by 50cm eminence, semi-finished product are obtained with rotating speed 4000rpm homogeneous 30 ~ 35s, then by semi-finished product packing, under 4 ~ 10 DEG C of low temperature, leave standstill 10 ~ 15min solidify out into gel dress to semi-finished product, sealing obtains finished product, finally at 65 DEG C, cold pasteurization 30min is carried out to product.
Finished product product after sterilization terminates of embodiment 1-3 all still keeps gel state, flavor compounds in ginger is given prominence to, the ginger milk curd food of the preparation of embodiment 1-3 is placed in 4 DEG C of refrigerator and cooled and hides 10 days, product subsurface is still complete, internal structure is gel, ginger and milk local flavor are given prominence to, total number of bacteria≤100CFU/mL.
Claims (5)
1. a coagulating type Cantonese ginger milk curd convenience food, is characterized in that being made up of following weight percentage component:
The preparation method of described ginger milk curd convenience food comprises the following steps:
A, choose fresh nothing and rot, the ginger that content of starch is high, be cut into small pieces after cleaning peeling, with organizing disintegrating machine to be smashed to pieces by fritter Ginger Tissue at a high speed, with clean gauze press filtration, it is fresh-keeping for subsequent use in 4 ~ 5 DEG C to get filtrate;
B, first use the swollen process edible gelatin of a small amount of clean water logging respectively, with a small amount of clean water gelatinization cornstarch, then with surplus clean water for solvent, successively add gelatinization cornstarch mixing, add milk powder, white granulated sugar, edible gelatin that leaching is swollen to be processed and citric acid again, mix;
C, the batching mixed in step b is heated to 70 DEG C, pours ginger juice by eminence, then obtain semi-finished product with rotating speed 4000rpm homogeneous 30 ~ 35s;
D, by the semi-finished product packing after homogeneous, under low temperature leave standstill 10 ~ 15min to semi-finished product solidification forming, sealing obtain finished product;
E, finished product is carried out cold pasteurization 30min in temperature 62-65 DEG C,
Its content of starch of ginger that wherein said content of starch is high accounts for 40 ~ 60% of dry.
2. a kind of coagulating type Cantonese ginger milk curd convenience food according to claim 1, is characterized in that the clean gauze in described step a is four layers.
3. a kind of coagulating type Cantonese ginger milk curd convenience food according to claim 1, is characterized in that the swollen process of the leaching of edible gelatin in described step b is soak edible gelatin to edible gelatin with the clean water of 20 times of edible gelatin weight to expand completely bubble-free.
4. a kind of coagulating type Cantonese ginger milk curd convenience food according to claim 1, the height that it is characterized in that pouring in described step c ginger juice is 30cm ~ 50cm
5. a kind of coagulating type Cantonese ginger milk curd convenience food according to claim 1, is characterized in that the cryogenic temperature in described steps d is 4 ~ 10 DEG C.
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| CN104686664B (en) * | 2015-02-05 | 2017-11-07 | 四川大学 | A kind of rose ginger milk drink and preparation method thereof |
| CN105613921A (en) * | 2015-12-28 | 2016-06-01 | 浙江省柑桔研究所 | Ginger candies and making method thereof |
| CN107494741A (en) * | 2017-08-29 | 2017-12-22 | 深圳市时代乳业有限公司 | A kind of ginger milk curd and preparation method thereof |
| CN110089568B (en) * | 2019-04-08 | 2022-06-24 | 广西壮族自治区水牛研究所 | Buffalo milk ginger milk and preparation method thereof |
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| CN1104436A (en) * | 1994-09-27 | 1995-07-05 | 邱勤 | Instant ginger and milk powder |
| CN102669285A (en) * | 2012-05-03 | 2012-09-19 | 杭州秀山美地农业科技有限公司 | Ginger juice soymilk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104436A (en) * | 1994-09-27 | 1995-07-05 | 邱勤 | Instant ginger and milk powder |
| CN102669285A (en) * | 2012-05-03 | 2012-09-19 | 杭州秀山美地农业科技有限公司 | Ginger juice soymilk and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 姜撞奶的研制;曾剑超等;《乳业科学与技术》;20071231(第6期);298-299 * |
| 姜汁凝固型牛奶配方与工艺优化研究;李小华等;《食品与发酵工业》;20091231;第35卷(第2期);184-188 * |
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