CN103651825B - A kind of preparation method of mango milk - Google Patents
A kind of preparation method of mango milk Download PDFInfo
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- CN103651825B CN103651825B CN201210357233.8A CN201210357233A CN103651825B CN 103651825 B CN103651825 B CN 103651825B CN 201210357233 A CN201210357233 A CN 201210357233A CN 103651825 B CN103651825 B CN 103651825B
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Abstract
The invention discloses a kind of mango milk and preparation method thereof, this mango milk is neutral juice liquid milk product, by 100 parts by weight, comprise liquid milk material 35-80 weight portion, sweet substance 3.5 ~ 8.0 weight portion, emulsifying agent 0.01 ~ 0.46 weight portion, thickener 0.015 ~ 3.6 weight portion and mango pulp 5 ~ 50 weight portion.The invention solves mango juice add in neutral milk easily occur solidifying, layering, the defect of not easily preserving, the delicious food of the nutrition of milk and pure fruit juice is fully merged, for milk product enterprise has increased again new varieties newly, has filled up domestic and international blank.
Description
Technical field
The present invention relates to liquid milk manufacture field, particularly, the present invention relates to a kind of preparation method adding the liquid milk beverage of neutral fruit juices of mango.
Background technology
Mango Fruit high nutritive value, vitamin A content, up to 3.8%, also will have more 1 times than apricot.Ascorbic content also exceedes orange, strawberry.Mango contains the nutritional labeling such as sugar, protein and calcium, phosphorus, iron, is human body institute required.Conclude according to China's mango producing region several mango principal item analysis of data, mango soluble solid 14%-24.8%, sugar content 11%-19%, protein 0.65%-1.31%, every 100 grams of pulp are containing carrotene 2281-6304 microgram, and the trace elements of selenium of needed by human, calcium, phosphorus, potassium equal size are also very high.Mango with there is milk that better nutritivity is worth carry out combination and make nutrition more comprehensively.
Easily occur solidifying because fruit juice adds in milk, layering, not easily to preserve, so it is more difficult to produce the neutral dairy products adding fruit juice, at present, although Patent Office of the People's Republic of China discloses some patents about mango milk, be mostly the mango milk goods of allotment or acidity.
The mango milk that market is sold is generally acid goods, mango milk is made the stability that acidic milk drink is conducive to maintenance system, but the mango milk shelf-life of these acidity is not long, and the shelf-life of commercially available mango milk is all generally low temperature 1 ~ 2 month; Also have the mango milk of part long shelf-life to report, but its repeatability is very poor, the average shelf-life is still no more than 2 months, and extremely short shelf life makes it not possess the possibility of industrial production application.
The main matter affecting stability in mango be acidic materials and mango crude fibre.The acidity of mango pulp is generally pH=4.0 ~ 4.5, acidity counts 0.4-0.7% with Citric Acid Mono, in order to solve the protein flocculation that acidic materials cause, general solution regulates pH for neutral, and the pH value of milk is about 6.5, if add mango juice in milk, and regulate pH to be about 6.5, also mango milk can be obtained, but the shelf-life is but very of short duration, namely occurs the phenomenon such as fat floating and layering in the short time; Another solution is for making acid milk beverage, now do not need the denaturing problem (lower than isoelectric points of proteins) considering protein, but still the fibre composition that cannot solve in mango pulp causes milk modification and protein-denatured problem, therefore the essence exchange that mango milk drink common on market is mostly mango taste forms, and does not have nutritive value.
US Patent No. 2004/0071821A1 discloses a kind of stable milk beverage containing fruit juice, containing the fruit juice of 5 ~ 98%, the stabilizing agent of 0.01 ~ 5% in it, pH value is 3.0 ~ 6.0, but its shelf-life is still far from actual demand, and this invention is actually the combination (mango pulp only account for 5.39%) of various ingredients, though be used for the improvement of stability to the existing ripe technology of this type of system, but the counter phase of this beverage is maximum only has about 6 weeks, single mango juice beverage then there is no to be addressed.
Summary of the invention
In order to solve the problem, the object of the present invention is to provide a kind of neutral milk beverage containing mango pulp and preparation method.
A kind of mango milk provided by the present invention, the raw material of the milk product of every 100 weight portions mainly comprises: liquid milk material 35-80 part, sweet substance 3.5-10.0 part, emulsifying agent 0.01 ~ 0.46 weight portion, thickener 0.015 ~ 3.6 weight portion, mango pulp 5-50 part.
Described emulsifying agent is selected from any one or its combination in single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, molecule distillating monoglyceride; Described thickener is selected from any one or its combination in gellan gum, hydroxypropyl PASELLI EASYGEL, carragheen, xanthans, microcrystalline cellulose, sodium alginate and guar gum.Composite mixture based on preferred gellan gum and carragheen, wherein stabilizing agent comprises the weight ratio of gellan gum and carragheen is 1:0.1-0.5.
Be applicable to the preparation method of a kind of mango milk provided by the present invention, wherein said mango pulp is formed by the following method: mango is checked and accepted through raw material, select, crushing and beating, mango pulp carry out pretreatment, filtration, sterilizing, filling.
Carry out pretreatment to mango, can improve crushing juice rate, improve soluble solid content, acidity value is stablized, and extends storage life, and constant product quality.
In addition, when above-mentioned mango pulp carries out pretreatment, also can carry out ferment treatment to mango pulp: add pectin lyase or diastatic one or combination, after reaction, carry out going out ferment treatment again.When using the combination of these two kinds of enzymes, pectin lyase and amylase ratio are 2:1, and temperature is 25 DEG C, 65-70 minute can be incubated, be warming up to the 85-90 DEG C of enzyme 10 minutes of going out, squeezing into that concentration tank carries out being concentrated into soluble solid Brix is 24, with Citric Acid Mono adjust pH to 4.0-4.5.
Sweet substance of the present invention is sucrose, the medium sugar sweetener of syrup, or the non-sugar sweetener such as knob is sweet, Abbas is sweet.
Maintain mango milk stability, it must have certain pH value and viscosity.Due under neutral environment, the protein stabilities such as the casein in milk are higher, therefore the environmental benefits that maintenance one is more neutral is in the shelf-life of extending drink, for reaching this object, the pH value buffer that can select is conventional pH buffer, such as sodium acid carbonate, sodium phosphate trimer, natrium citricum, sodium hydrogen phosphate etc., these buffers may be used singly or in combin; In order to reach the object of the fiber in stable mango milk, can take the method for regulation system viscosity, a suitable viscosity is 45 ~ 55 centipoises, if the too high meeting of system viscosity causes taste bad, if viscosity is too low, do not have stable effect, system stability can destroy very soon.Select other thickener cannot play similar effect, even if adjusting viscosity is in aforementioned range, also still can cause reduced shelf-life, then do not occur this phenomenon at the thickening agent combination of the scope of the invention.Similar, the selection of emulsifying agent is also confined to aforesaid several emulsifying agent.
Be applicable to the preparation method of a kind of mango milk provided by the present invention, comprising following steps:
1) base-material is prepared: milk, stabilizing agent and water are mixed, through homogeneous, obtain base-material;
2) base-material is allocated: with buffer salt, the base-material pH value prepared is modulated into 7.5-8.5, or with buffer salt solution, the mango pulp pH value prepared is modulated into 6.8-7.0;
3) add mango pulp: by the mango pulp prepared with account for overall dosage 5% water dilution, through producing pipeline and base-material on-line mixing, obtaining mixed liquor, being transported to sterilization machine and carrying out sterilization;
4) feed liquid is filling: by filling for the mixed liquor after sterilization, obtain liquid milk product.
Be applicable to the preparation method of a kind of mango milk provided by the present invention, the described mixed liquor pH value range that obtains is 6.8-7.0.
Be applicable to the preparation method of a kind of mango milk provided by the present invention, described stabilizing agent comprises gellan gum and carragheen, and its weight ratio is 1:0.1-0.5, and wherein 20-30 DEG C, the batching water of stabilizing agent 10-30% dissolves.
Be applicable to the preparation method of a kind of mango milk provided by the present invention, wherein said sweet substance be in sucrose, syrup any one or its combination.
Be applicable to the preparation method of a kind of mango milk provided by the present invention, wherein said buffer salt be in sodium acid carbonate, sodium phosphate trimer, natrium citricum, sodium hydrogen phosphate any one or its combination.
The present invention breaches the product structure of existing fruit juice dairy products, add new kind, by the process of reasonably combined, the mango of the adjustment to technique, stabilizing agent, solve mango juice add in milk easily occur solidifying, the difficulty such as layering, not easily preservation, and the shelf-life can reach the stablizing effect of 6 months, be beneficial to the sales range expanding product.For consumer provides a kind of dairy products of nutrition and health care perfect adaptation, meet the taste demand that consumer constantly yearns for.
Detailed description of the invention
The preparation method of embodiment 1, a kind of mango milk
Formula (in one ton of product):
Raw material standard:
Milk: protein >=3.0%, fat >=3.3%, dry >=11.8%.
White granulated sugar: meet national standard reference.
Pure water: meet national standard.
The preparation of mango pulp: mango is checked and accepted through raw material, select, crushing and beating, mango pulp carry out pretreatment, filtration, sterilizing, filling.Soluble solids >=12.0%; PH value: 4.3-4.5; Mango has normal fragrance and color.
See accompanying drawing 1, the preparation process of mango milk is as follows:
1) prepare base-material: a, the qualified milk of detection is added 60-70 DEG C and squeezes into material tank, add sucrose and xanthans, single hard fatty acid ester, hydroxypropyl PASELLI EASYGEL, under high speed shear pump stirs, be incubated 15-25 minute, cool about 10 DEG C and squeeze into material-compound tank.B, the batching water accounting for dosage 10% of 20 DEG C is squeezed into material tank, add gellan gum and carragheen, stir 10-20 minute, squeeze into material-compound tank.
2) base-material is allocated: with sodium acid carbonate, the base-material pH value prepared is adjusted to 7.5;
3) mango pulp is added: by the mango pulp the prepared 5% batching dilute with water accounting for dosage, through producing pipeline and base-material on-line mixing, moisturizing constant volume, then carries out 70-75 DEG C/200bar homogeneous, obtains mixed liquor after homogeneous through sterilization machine 135-145 DEG C/3-5s sterilization;
4) feed liquid is filling: by filling for the mixed liquor after sterilization, obtain liquid milk product.
The Product checking index that the present embodiment provides: fat content is 1.20%, protein content is 1.10%, and soluble solid is 12.5%, and the viscosity of this product recorded 20 DEG C time with BROKFIELDDV-III type viscosimeter is about 65.6 centipoises, and pH value is 6.8.This Total Product state is even, and when drinking, smooth mouth feel is smooth and easy, has smooth mouthfeel and the mango fragrance of milk.
The preparation method of embodiment 2, a kind of mango milk
Formula (in one ton of product):
Raw material standard:
Milk: protein >=3.0%, fat >=3.3%, dry >=11.8%.
White granulated sugar: meet national standard reference.
Pure water: meet national standard.
The preparation of mango pulp: with embodiment 1, the buffer salt of use is natrium citricum and sodium acid carbonate.
Preparation process: with embodiment 1.
The Product checking index that the present embodiment provides: fat content is 1.70%, protein content is 1.55%, and soluble solid is 12.5%, and the viscosity of this product recorded 20 DEG C time with BROKFIELDDV-III type viscosimeter is about 45.5 centipoises, and pH value is 6.9.This Total Product state is even, and when drinking, smooth mouth feel is smooth and easy, has smooth mouthfeel and the mango fragrance of milk.
The preparation method of embodiment 3, a kind of mango milk
Formula (in one ton of product):
Raw material standard:
Milk: protein >=3.0%, fat >=3.3%, dry >=11.8%.
White granulated sugar: meet national standard reference.
Pure water: meet national standard.
The preparation of mango pulp: with embodiment 1.
Preparation process: with embodiment 1.
The Product checking index that the present embodiment provides: fat content is 1.70%, protein content is 1.55%, and soluble solid is 14.0%, and the viscosity of this product recorded 20 DEG C time with BROKFIELDDV-III type viscosimeter is about 46.2 centipoises, and pH value is 7.0.This Total Product state is even, and when drinking, smooth mouth feel is smooth and easy, has smooth mouthfeel and the mango fragrance of milk.
The preparation method of embodiment 4, a kind of mango milk
Formula (in one ton of product):
Raw material standard:
Milk: protein >=3.0%, fat >=3.3%, dry >=11.8%.
White granulated sugar: meet national standard reference.
Pure water: meet national standard.
The preparation of mango pulp: with embodiment 1.
Preparation process: with embodiment 1.
The Product checking index that the present embodiment provides: fat content is 1.80%, protein content is 1.74%, and soluble solid is 13.5%, and the viscosity of this product recorded 20 DEG C time with BROKFIELDDV-III type viscosimeter is about 46 centipoises, and pH value is 6.9.This Total Product state is even, and the mouthfeel comparatively stiff when drinking, has milk and mango fragrance.
The stability of product system is investigated respectively under normal temperature, the temperature conditions of 37 DEG C, 43 DEG C, respectively the 7th, 15 day, the 1st, 2,4 months observe, as there is not the phenomenons such as Severe fatty floating, flocculation, layering, elutriation in fruit product, prove that this product is stable.Observed result is as table 1:
Table 1:
For controlling cost and the demand such as Optimization Technology, the present invention is also optimized the emulsifying agent of different ratio and thickener formula.
The preparation method of embodiment 5, a kind of mango milk
Formula (in one ton of product):
Raw material standard:
Milk: protein >=3.0%, fat >=3.3%, dry >=11.8%.
White granulated sugar: meet national standard reference.
Pure water: meet national standard.
The preparation of mango pulp: with embodiment 1.
Preparation process: with embodiment 1.
The Product checking index that the present embodiment provides: fat content is 1.70%, protein content is 1.55%, and soluble solid is 14.0%, and the viscosity of this product recorded 20 DEG C time with BROKFIELDDV-III type viscosimeter is about 45.0 centipoises, and pH value is 7.0.This Total Product state is even, and when drinking, smooth mouth feel is smooth and easy, has smooth mouthfeel and the mango fragrance of milk.
The preparation method of embodiment 6, a kind of mango milk
Formula (in one ton of product):
Raw material standard:
Milk: protein >=3.0%, fat >=3.3%, dry >=11.8%.
White granulated sugar: meet national standard reference.
Pure water: meet national standard.
The preparation of mango pulp: with embodiment 1.
Preparation process: with embodiment 1.
The Product checking index that the present embodiment provides: fat content is 1.70%, protein content is 1.55%, and soluble solid is 14.0%, and the viscosity of this product recorded 20 DEG C time with BROKFIELDDV-III type viscosimeter is about 55.1 centipoises, and pH value is 7.0.This Total Product state is even, and when drinking, smooth mouth feel is smooth and easy, has smooth mouthfeel and the mango fragrance of milk.
The preparation method of embodiment 7, a kind of mango milk
Formula (in one ton of product):
Raw material standard:
Milk: protein >=3.0%, fat >=3.3%, dry >=11.8%.
White granulated sugar: meet national standard reference.
Pure water: meet national standard.
The preparation of mango pulp: with embodiment 1.
Preparation process: with embodiment 1.
The Product checking index that the present embodiment provides: fat content is 1.70%, protein content is 1.55%, and soluble solid is 14.0%, and the viscosity of this product recorded 20 DEG C time with BROKFIELDDV-III type viscosimeter is about 65.0 centipoises, and pH value is 7.0.This Total Product state is even, and when drinking, smooth mouth feel is smooth and easy, has smooth mouthfeel and the mango fragrance of milk.
The preparation method of embodiment 8, a kind of mango milk
Formula (in one ton of product):
Raw material standard:
Milk: protein >=3.0%, fat >=3.3%, dry >=11.8%.
White granulated sugar: meet national standard reference.
Pure water: meet national standard.
The preparation of mango pulp: with embodiment 1.
Preparation process: with embodiment 1.
The Product checking index that the present embodiment provides: fat content is 1.70%, protein content is 1.55%, and soluble solid is 14.0%, and the viscosity of this product recorded 20 DEG C time with BROKFIELDDV-III type viscosimeter is about 44.9 centipoises, and pH value is 7.0.This Total Product state is even, and when drinking, smooth mouth feel is smooth and easy, has smooth mouthfeel and the mango fragrance of milk.
Claims (4)
1. a milk beverage, is characterized in that, based on the milk beverage of every 100 weight portions, comprises mango pulp 5-50 part, emulsifying agent 0.01 ~ 0.46 weight portion, thickener 0.015 ~ 3.6 weight portion; The k value of described milk beverage is 45 ~ 66 centipoises, and pH value is 6.8 ~ 7.0;
Described emulsifying agent comprises one or more of following material: single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, molecule distillating monoglyceride;
Described thickener comprise in following material one or more: gellan gum, carragheen, hydroxypropyl PASELLI EASYGEL, xanthans, microcrystalline cellulose, sodium alginate, guar gum;
Described milk beverage also comprises buffer salt, and it comprises one or more in following material: sodium acid carbonate, sodium phosphate trimer, natrium citricum, sodium hydrogen phosphate;
Described mango pulp is prepared by the following method: mango is checked and accepted through raw material, select, crushing and beating, ferment treatment, sterilizing, filling;
The enzyme that described ferment treatment process uses is pectin lyase or amylase, or its combination;
The Brix of described mango pulp is 24.
2. milk beverage according to claim 1, is characterized in that, described thickener comprises gellan gum and carragheen, and its weight ratio is 1:0.1-0.5.
3. prepare a method for the arbitrary described milk beverage of claim 1 ~ 2, it is characterized in that, said method comprising the steps of:
1) base-material is prepared: milk, emulsifying agent, thickener and water are mixed, through homogeneous, obtain base-material;
2) base-material is allocated: with buffer salt, the base-material pH value prepared is modulated into 7.5-8.5;
3) add mango pulp: by mango pulp dilute with water, through producing pipeline and base-material on-line mixing, obtaining mixed liquor, being transported to sterilization machine and carrying out sterilization;
4) feed liquid is filling: by filling for the mixed liquor after sterilization, obtain liquid milk product;
Described emulsifying agent and thickener batching water dissolve in 20-30 DEG C.
4. prepare a method for the arbitrary described milk beverage of claim 1 ~ 2, it is characterized in that, said method comprising the steps of:
1) base-material is prepared: milk, emulsifying agent, thickener and water are mixed, through homogeneous, obtain base-material;
2) base-material is allocated: with buffer salt solution, the mango pulp pH value prepared is modulated into 6.8-7.0;
3) add mango pulp: by the mango pulp dilute with water prepared, through producing pipeline and base-material on-line mixing, obtaining mixed liquor, being transported to sterilization machine and carrying out sterilization;
4) feed liquid is filling: by filling for the mixed liquor after sterilization, obtain liquid milk product;
Described emulsifying agent and thickener batching water dissolve in 20-30 DEG C.
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| CN201210357233.8A CN103651825B (en) | 2012-09-24 | 2012-09-24 | A kind of preparation method of mango milk |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104430904A (en) * | 2014-11-18 | 2015-03-25 | 凌爱秋 | Mango milk |
| CN104886249B (en) * | 2015-06-30 | 2018-04-27 | 陕西海升果业发展股份有限公司 | A kind of lactobacillus fruit juice drink and preparation method thereof |
| CN105638897A (en) * | 2015-12-30 | 2016-06-08 | 太仓卡斯特姆新材料有限公司 | High quality milk product and production method thereof |
| CN107518076B (en) * | 2017-09-30 | 2021-03-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit milk and preparation method thereof |
| CN112655925A (en) * | 2020-12-16 | 2021-04-16 | 广州市果美味食品有限公司 | Poplar branch and nectar compound jam and preparation method thereof |
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| JP2004089181A (en) * | 2002-07-08 | 2004-03-25 | Ajinomoto Co Inc | Method for modifying food material |
| CN101543246B (en) * | 2008-03-25 | 2011-09-07 | 内蒙古伊利实业集团股份有限公司 | Method for producing liquid milk product containing fruit-vegetable granules |
| CN101744051B (en) * | 2008-11-28 | 2012-09-05 | 内蒙古伊利实业集团股份有限公司 | Milk tea beverage containing fruit and vegetable grains and production method thereof |
| CN102106389B (en) * | 2009-12-25 | 2012-12-12 | 内蒙古伊利实业集团股份有限公司 | Pericarp-containing liquid dairy product and preparation method thereof |
| CN102429024B (en) * | 2011-12-21 | 2013-05-01 | 内蒙古伊利实业集团股份有限公司 | Child liquid milk with nutrition balance and long shelf life 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 |
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