CN104522177A - Method for preparing stomach-nourishing liquid milk and products thereof - Google Patents
Method for preparing stomach-nourishing liquid milk and products thereof Download PDFInfo
- Publication number
- CN104522177A CN104522177A CN201510007182.XA CN201510007182A CN104522177A CN 104522177 A CN104522177 A CN 104522177A CN 201510007182 A CN201510007182 A CN 201510007182A CN 104522177 A CN104522177 A CN 104522177A
- Authority
- CN
- China
- Prior art keywords
- milk
- powder
- preparation
- nourishing
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing stomach-nourishing liquid milk and products prepared through the method. The raw materials involved in the method comprise 60%-80% of raw milk, 1.0-2.5% of Chinese yam powder, 1.0-2.5% of millet flour, 0.04-0.08% of emulgator, 0.01-0.15% of stabilizer and water, wherein the percentage of all components is that of the total mass of the raw materials, and the sum of the percentages of all the components is 100%. The preparation method comprises the steps of online gelatinization or offline gelatinization, mixing of all raw materials, homogenization, sterilization and cooling. The method for preparing stomach-nourishing liquid milk is easy to operate, the prepared products can balance gastric acid secretion and nourish the stomach comprehensively, is rich in nutrition, excellent in flavor and excellent in texture, aids digestion and promotes absorption.
Description
Technical field
The present invention relates to preparation method of a kind of nourishing the stomach liquid milk and products thereof.
Background technology
Modern metropolitan cities working clan, the work of " towards nine non-late five ", the irregular diet of milli, allow these elite helplessly overdraw health.Wherein, directly related with diet, pressure stomach often by various disease again and again " arriving ".Recently the investigation of " life Times " shows in 1610 people, and the phenomenon of having a stomach upset once appearred in the people of 92.3%, and people's stomach of more than seventy percent is bad.According to another World Health Organization stomach trouble situation fourth quarter in 2010 statistics, global stomach trouble number all in rising, the incidence of disease of stomach trouble in crowd up to 80%, and just with annual 17.43% speed increment.
Liquid milk (such as milk), with the albumen of its high-quality, lactose, the element such as calcareous, while supplementary body energy, more be it is believed that and can effectively help disease of stomach to recover.The casein contained in liquid milk can effectively help stomach mucosa to recover, and forms layer protecting film at stomach inwall, makes gastric mucosa be difficult to be subject to outside stimulus again.In addition, in liquid milk with the digestive enzymes such as protease, contribute to the digest and decompose of food.Therefore, liquid milk itself needs protection for gastric mucosa, the gastric digestion person that wants help is highly profitable.But liquid milk can stimulate the secretion of gastrin, discharge more hydrochloric acid in gastric juice.Therefore, people need to overcome this problem and find and allow the edible way of the comprehensive nourishing the stomach of liquid milk.In addition, in liquid milk, protein content is high, but starch and other nutrient composition contents not high, in order to make, the albumen in liquid milk is is better digested and assimilated, comprehensive nutrition is upgraded, and people need to coordinate other foods to eat together when edible liquid milk at ordinary times.
In sum, develop that one can balance gastric acid secretion, at utmost plays liquid milk nourishing the stomach effect, nourishing the stomach comprehensively, nutritious, excellent, aid digestion, the absorbefacient nourishing the stomach liquid milk of excellent in flavor, matter structure are current this area problem demanding prompt solutions.
Summary of the invention
The technical problem to be solved in the present invention is the secretion easily stimulating hydrochloric acid in gastric juice in order to overcome the single liquid dairy product of composition in prior art, thus cannot the defect of nourishing the stomach comprehensively, especially for patients w ith peptic ulcer disease unfavourable defect, and preparation method of a kind of nourishing the stomach liquid milk and products thereof is provided.The preparation method of nourishing the stomach liquid milk of the present invention is simple to operate, and the product made can balance gastric acid secretion, nourishing the stomach comprehensively, nutritious, excellent in flavor, matter structure are excellent, aid digestion, short absorption.
The present inventor wants by liquid milk and the mode having the starchy material of nourishing the stomach effect to mix are solved the problem that liquid milk easily stimulates the secretion of hydrochloric acid in gastric juice, but it is difficult when finding actual production, run into a lot of problem, such as, content of starch does not then have nourishing the stomach effect very little, when content of starch is many, then products material is difficult to hold, and taste and matter structure are all difficult to regulation and control, and the phenomenon such as layering, precipitation easily occurs.Inventor has paid a large amount of creative works, just works out nourishing the stomach liquid milk of the present invention.
The present invention is solved the problems of the technologies described above by following technical proposals.
The invention provides a kind of preparation method of nourishing the stomach liquid milk, its raw material comprises each component of following content: raw milk 60 ~ 80%, Chinese yam rhizome powder 1.0 ~ 2.5%, millet powder 1.0 ~ 2.5%, emulsifying agent 0.04 ~ 0.08%, stabilizing agent 0.01 ~ 0.15% and water, percentage is the percentage that each constituent mass accounts for raw material gross mass, and each component percentages sum is 100%;
Its preparation method comprises the steps:
Step (1), Chinese yam rhizome powder, millet powder and water are carried out gelatinization, make dextrin; Described Chinese yam rhizome powder and the quality sum of described millet powder are 1:4 ~ 1:5 with the ratio of the quality of described water;
Dextrin, described emulsifying agent, remaining water and described stabilizing agent Homogeneous phase mixing obtained in step (2), raw milk by described, step (1);
Step (3), homogeneous, sterilization, cooling; .
Described raw milk is that this area is conventional.Preferably, described raw milk can be rich milk and/or skimmed milk.Preferably, described raw milk can be fresh milk and/or recombined milk.Preferably, described rich milk is cow's milk and/or goat milk.Preferably, described fresh milk is raw milk.Preferably, described cow's milk is raw milk.Described cow's milk can be called milk again.
Chinese yam rhizome powder in described Chinese yam rhizome powder generally refers to the Chinese yam produced on the ground such as current Jiangsu, Anhui, and its stem is with aubergine usually, starch-containing and protein, edible.Chinese yam rhizome powder contains a large amount of mucus albumen, can protect coat of the stomach, can strengthen the lubricity of mucous membrane and skin.
Millet in described millet powder refers generally to millet and goes chaff skin to process, and is rich in vitamin B1, B2 etc., prevents indigestion.Compendium of Material Medica is said, millet " control the hot dysentery of gastric disorder causing nausea, food of cooking congee, benefiting pubic region, qi-restoratives damages, and opens stomach ".
Described emulsifying agent is the food emulsifying agent of this area routine, preferably, described emulsifying agent be in single, double fatty acid glyceride, phosphatide and sucrose fatty ester any two or more; More preferably, be single, double fatty acid glyceride and sucrose fatty ester.Preferably, described single, double fatty acid glyceride is single, double tristerin.Preferably, when described emulsifying agent be single, double fatty acid glyceride and sucrose fatty ester time, described single, double fatty acid glyceride and the mass ratio of sucrose fatty ester are 9:7 ~ 3:2.
Described stabilizing agent is that this area is conventional, preferably, is one or more in gellan gum, xanthans, gelatin and carragheen; More preferably, be gellan gum and/or carragheen.Preferably, when described stabilizing agent be gellan gum and carragheen time, described gellan gum and the mass ratio of carragheen are 1:4 ~ 1:5.
The content of described raw milk is preferably 60 ~ 75%.The content of described Chinese yam rhizome powder is preferably 1.5 ~ 2.5%.The content of described millet powder is preferably 1.5 ~ 2.0%.The content of described emulsifying agent is preferably 0.05 ~ 0.07%.The content of described stabilizing agent is preferably 0.01 ~ 0.02%.The content of described water is preferably 16 ~ 35%.Percentage is the percentage that each constituent mass accounts for raw material gross mass.
Preferably, described raw material also comprises pumpkin powder.Preferably, the content of described pumpkin powder is 0.3 ~ 0.5%; Be more preferably 0.3 ~ 0.4%; Percentage is the percentage that pumpkin powder quality accounts for raw material gross mass.
Preferably, the preparation method of described nourishing the stomach liquid milk, also comprises the step of adding pumpkin powder further.More preferably, the step of described interpolation pumpkin powder is carried out in described step (2), i.e. dextrin, described emulsifying agent, described stabilizing agent and the described pumpkin powder Homogeneous phase mixing of step (2) for obtaining in the raw milk described in described 85 ~ 90 DEG C, described step (1).
Pumpkin in described pumpkin powder is conventional plant, all has plantation on both sides of the Changjiang River in China, and its edible fruit is used.The pectin of pumpkin can be protected gastrointestinal tract mucous, stimulates from coarse food, regulates the absorption rate of food in stomach, carbohydrate is absorbed and slows down; Pumpkin ingredient can promote choleresis, strengthens gastrointestinal peristalsis, helps food digestion.
Preferably, described raw material is made up of following each component: raw milk 60 ~ 80%, Chinese yam rhizome powder 1.0 ~ 2.5%, millet powder 1.0 ~ 2.5%, emulsifying agent 0.04 ~ 0.08%, stabilizing agent 0.01 ~ 0.15%, surplus is water, percentage is the percentage that each constituent mass accounts for raw material gross mass, and each component percentages sum is 100%.
Preferably, described raw material is made up of following each component: raw milk 60 ~ 80%, pumpkin powder 0.3 ~ 0.5%, Chinese yam rhizome powder 1.0 ~ 2.5%, millet powder 1.0 ~ 2.5%, emulsifying agent 0.04 ~ 0.08%, stabilizing agent 0.01 ~ 0.15%, surplus is water, percentage is the percentage that each constituent mass accounts for raw material gross mass, and each component percentages sum is 100%.
Preferably, described raw material comprises each component of following content: raw milk 80%, Chinese yam rhizome powder 1.5%, millet powder 1.5%, emulsifying agent 0.05%, gellan gum 0.02%, and surplus is water; Wherein, described emulsifying agent comprises single, double tristerin 0.03% and sucrose fatty ester 0.02%; Percentage is the percentage that each constituent mass accounts for raw material gross mass, and each component percentages sum is 100%.
More preferably, described raw material is made up of following each component: raw milk 80%, Chinese yam rhizome powder 1.5%, millet powder 1.5%, emulsifying agent 0.05%, gellan gum 0.02%, and surplus is water; Wherein, described emulsifying agent is single, double tristerin 0.03% and sucrose fatty ester 0.02%; Percentage is the percentage that each constituent mass accounts for raw material gross mass, and each component percentages sum is 100%.
Preferably, described raw material comprises each component of following content: raw milk 80%, pumpkin powder 0.3%, Chinese yam rhizome powder 1.5%, millet powder 1.5%, emulsifying agent 0.05%, gellan gum 0.02%, and surplus is water; Wherein, described emulsifying agent comprises single, double tristerin 0.03% and sucrose fatty ester 0.02%; Percentage is the percentage that each constituent mass accounts for raw material gross mass, and each component percentages sum is 100%.
More preferably, described raw material is made up of following each component: raw milk 80%, pumpkin powder 0.3%, Chinese yam rhizome powder 1.5%, millet powder 1.5%, emulsifying agent 0.05%, gellan gum 0.02%, and surplus is water; Wherein, described emulsifying agent is single, double tristerin 0.03% and sucrose fatty ester 0.02%; Percentage is the percentage that each constituent mass accounts for raw material gross mass, and each component percentages sum is 100%.
Preferably, in described step (1), described gelatinization is that the method by adding thermal agitation realizes.Preferably, the described temperature adding thermal agitation is 60 ~ 70 DEG C.Preferably, the described time adding thermal agitation is 20 ~ 30min.Preferably, the described speed stirred in thermal agitation that adds is 50 ~ 150rpm.
Preferably, in described step (2), the temperature of described raw milk is 85 ~ 90 DEG C.
Preferably, in described step (2), described Homogeneous phase mixing realizes by stirring; More preferably, the time of described stirring is 5 ~ 10min; More preferably, the temperature of described stirring is 85 ~ 90 DEG C.
The condition of described homogeneous can be this area normal condition.Preferably, the temperature of described homogeneous is 70 ~ 75 DEG C.Preferably, the pressure of described homogeneous is 180 ~ 220bar.
The condition of described sterilization can be this area normal condition.Preferably, described sterilization is pasteurize and/or high-temperature sterilization.The condition of described pasteurize can be this area normal condition.Preferably, the temperature of described pasteurize is 72 ~ 85 DEG C.Preferably, the time of described pasteurize is 10 ~ 15min.The condition of described high-temperature sterilization can be this area normal condition.Preferably, the temperature of described high-temperature sterilization is 130 ~ 140 DEG C.Preferably, the time of described high-temperature sterilization is 3 ~ 4s.
Preferably, described cooling is cooled to 2 ~ 6 DEG C.
Preferably, described preparation method after the cooling period, also comprises filling step further.Described filling condition can be this area normal condition.
Present invention also offers a kind of preparation method of nourishing the stomach liquid milk, the formula of its raw material is with described raw material;
Its preparation method comprises the steps:
Step (A), online gelatinization: the mixture comprising described Chinese yam rhizome powder, described millet powder, described emulsifying agent, described stabilizing agent and water mixed is placed in tubular heat exchanger, 15 ~ 20min is heated, obtained online dextrin at temperature 75 ~ 85 DEG C;
Step (B), online dextrin obtained in step (A) and described raw milk to be mixed;
Step (C), homogeneous, sterilization, cooling; .
Preferably, described step (C) after the cooling period, also comprises filling step further.Described filling condition can be this area normal condition.
Preferably, in described step (B), described mixing is that the method by stirring realizes; More preferably, the time of described stirring is 5 ~ 10min.
Preferably, the step of adding pumpkin powder is also comprised in described step (A).More preferably, the step of described interpolation pumpkin powder was carried out before mixing described in step (A), and the namely described mixture comprised in the mixture of described Chinese yam rhizome powder, described millet powder, described emulsifying agent, described stabilizing agent and described water mixed also comprises pumpkin powder.The content of described pumpkin powder in described raw material ditto described in.
According to this area general knowledge, described step (A) may bring a small amount of loss of moisture in raw material, therefore generally can by a small amount of water polishing (carrying out constant volume) again of loss in described step (B).
Preferably, described in the described homogeneous described in step (C), described sterilization and described cooling are the same all independently of one another.
In described step (A), described tubular heat exchanger is a kind of heat exchanger that the field such as chemical industry, food routine uses.When carrying out heat exchange, generally, a kind of fluid is entered by the connecting piece of end socket, flows in pipe, flows out from the outlet of the end socket other end.
Present invention also offers the product obtained by preparation method of described nourishing the stomach liquid milk.
On the basis meeting this area general knowledge, above-mentioned is respectively preferably condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
1, the present invention have passed through the kind of each raw material and consumption proportion and step of preparation process and selects especially, obtained products'texture and local flavor all comparatively excellent, putting before this, and then achieving product there is nourishing the stomach effect, nutritious, the effect that can realize the various features such as independent edible, healthy generation meal.Such as, the multiple nutrients such as liquid milk, cereal taken into account by nourishing the stomach liquid milk of the present invention, nutritious.Again such as, nourishing the stomach liquid milk of the present invention takeing good care of gastric mucosa, digestive while, effectively can avoid stimulating the secretion of hydrochloric acid in gastric juice, have remarkable nourishing the stomach effect especially for ulcers, be a healthy food protecting stomach for all groups, real nourishing the stomach.
2, the gelatinization process in the present invention all can realize the good matter structure of product and local flavor, and the process of especially online gelatinization, overcomes the problem that online equipment is difficult to carry out gelatinization, production efficiency is improved greatly, is more conducive to suitability for industrialized production.In addition, online gelatinization technique it also avoid fixing container (as the cylinder class container) restriction to each batch output of capacity in existing equipment, makes output can be unrestricted, is especially beneficial to large-scale production; Meanwhile, because the specific area of tubular heat exchanger is comparatively large, is more easily heated evenly, will greatly reduces heating energy consumption relative to the container being not easy to be heated evenly (as cylinder class container).
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
The experimental technique of unreceipted actual conditions in the following example, usually conveniently condition, wherein said percentage unless otherwise noted, is mass percent.
Products material source in embodiment:
Liquid milk: pasture, bright Kingsoft is specially offered.
Chinese yam rhizome powder, millet powder, pumpkin powder: Beijing Su Fangshang moral Co., Ltd.
Gellan gum: Si Bikai can (China) company.
Emulsifying agent, stabilizing agent: upper sea blue Dao Jiali food additives Co., Ltd.
Embodiment 1
The present embodiment with each component in following formula table lattice for raw material is prepared:
Formula is in table 1:
Table 1
| Raw material | Addition (%) |
| Milk | 80 |
| Pumpkin powder | 0.4 |
| Chinese yam rhizome powder | 1.5 |
| Millet powder | 1.5 |
| Gellan gum | 0.02 |
| Single, double fatty acid glyceride | 0.04 |
| Water | 16.54 |
Its preparation process is as follows:
1. Chinese yam rhizome powder and millet powder are added in 60 DEG C of water, insulated and stirred 20min, makes dextrin.
Wherein mixing speed 50rpm, the mass ratio of powder and water is 1:4;
2. Milk During Heating to 90 DEG C, adds the dextrin of step 1, and pumpkin powder, emulsifying agent and stabilizing agent, and add water constant volume, insulated and stirred 5min;
3.75 DEG C, 220bar homogeneous;
4.85 DEG C, 10min pasteurize;
5. be cooled to 2 DEG C;
6. filling.
Embodiment 2
The present embodiment with each component in following formula table lattice for raw material is prepared:
Formula is in table 2:
Table 2
| Raw material | Addition (%) |
| Milk | 60 |
| Pumpkin powder | 0.3 |
| Chinese yam rhizome powder | 2.5 |
| Millet powder | 2.5 |
| Gellan gum | 0.025 |
| Carragheen | 0.125 |
| Single, double fatty acid glyceride | 0.045 |
| Sucrose fatty ester | 0.035 |
| Water | 34.47 |
Its preparation process is as follows:
1. Chinese yam rhizome powder and millet powder are added in 70 DEG C of water, insulated and stirred 30min, makes dextrin.
Wherein mixing speed 150rpm, the mass ratio of powder and water is 1:5;
2. Milk During Heating to 85 DEG C, adds the dextrin of step 1, and pumpkin powder, emulsifying agent and stabilizing agent, and add water constant volume, insulated and stirred 10min;
3.70 DEG C, 180bar homogeneous;
4.72 DEG C, 15min pasteurize;
5. be cooled to 6 DEG C;
6. filling.
Embodiment 3:
The present embodiment with each component in following formula table lattice for raw material is prepared:
Formula is in table 3:
Table 3
| Raw material | Addition (%) |
| Goat milk | 70 |
| Pumpkin powder | 0.5 |
| Chinese yam rhizome powder | 1.0 |
| Millet powder | 1.0 |
| Gellan gum | 0.015 |
| Single, double fatty acid glyceride | 0.03 |
| Sucrose fatty ester | 0.02 |
| Water | 27.435 |
Its preparation process is as follows:
1. after Chinese yam rhizome powder, millet powder, pumpkin powder, emulsifying agent, stabilizing agent and water being mixed, be delivered in tubular heat exchanger, the heating-up temperature of heat exchanger 85 DEG C, retention time 15min, realizes online gelatinization with this;
2., by the goat milk of the mass transport to pill tank that complete online gelatinization in step 1, constant volume, stirs 10min;
3.75 DEG C, 180bar homogeneous;
4.130 DEG C, 4s high-temperature sterilization;
5. be cooled to 2 DEG C;
6. filling.
Embodiment 4:
The present embodiment with each component in following formula table lattice for raw material is prepared:
Formula is in table 4:
Table 4
| Raw material | Addition (%) |
| Goat milk | 75 |
| Pumpkin powder | 0.5 |
| Chinese yam rhizome powder | 1.0 |
| Millet powder | 2.0 |
| Gellan gum | 0.01 |
| Single, double fatty acid glyceride | 0.04 |
| Sucrose fatty ester | 0.03 |
| Water | 21.42 |
Its preparation process is as follows:
1. after Chinese yam rhizome powder, millet powder, pumpkin powder, emulsifying agent, stabilizing agent and water being mixed, be delivered in tubular heat exchanger, the heating-up temperature of heat exchanger 75 DEG C, retention time 20min, realizes online gelatinization with this;
2., by the goat milk of the mass transport to pill tank that complete online gelatinization in step 1, constant volume, stirs 5min;
3.70 DEG C, 220bar homogeneous;
4.140 DEG C, 3s high-temperature sterilization;
5. be cooled to 6 DEG C;
6. filling.
Embodiment 5:
The present embodiment with each component in following formula table lattice for raw material is prepared:
Formula is in table 5:
Table 5
| Raw material | Addition (%) |
| Goat milk | 75 |
| Chinese yam rhizome powder | 1.0 |
| Millet powder | 2.0 |
| Gellan gum | 0.01 |
| Single, double fatty acid glyceride | 0.04 |
| Sucrose fatty ester | 0.03 |
| Water | 21.92 |
Its preparation process is as follows:
1. after Chinese yam rhizome powder, millet powder, emulsifying agent, stabilizing agent and water being mixed, be delivered in tubular heat exchanger, the heating-up temperature of heat exchanger 75 DEG C, retention time 20min, realizes online gelatinization with this;
2., by the goat milk of the mass transport to pill tank that complete online gelatinization in step 1, constant volume, stirs 5min;
3.70 DEG C, 220bar homogeneous;
4.140 DEG C, 3s high-temperature sterilization;
5. be cooled to 6 DEG C;
6. filling.
Embodiment 6
The present embodiment with each component in following formula table lattice for raw material is prepared:
Formula is in table 6:
Table 6
| Raw material | Addition (%) |
| Milk | 70 |
| Pumpkin powder | 0.4 |
| Chinese yam rhizome powder | 1.4 |
| Millet powder | 1.7 |
| Gellan gum | 0.10 |
| Single, double fatty acid glyceride | 0.06 |
| Water | 26.34 |
Its preparation process is as follows:
1. Chinese yam rhizome powder and millet powder are added in 65 DEG C of water, insulated and stirred 25min, makes dextrin.
Wherein mixing speed 100rpm, the mass ratio of powder and water is 1:5;
2. Milk During Heating to 90 DEG C, adds the dextrin of step 1, and pumpkin powder, emulsifying agent and stabilizing agent, and add water constant volume, insulated and stirred 5min;
3.75 DEG C, 220bar homogeneous;
4.85 DEG C, 10min pasteurize;
5. be cooled to 4 DEG C;
6. filling.
Effect example 1
The sensory evaluation standard of nourishing the stomach liquid milk of the present invention is in table 7.
Table 7, sensory evaluation standard
| Color and luster | 1. partially dark | 5. just in time | 1. partially white | ||
| Fragrance | 1. inharmonious | 3. partially dense, indivedual taste is given prominence to | 5. consistent, coordination | 3. partially light, lack taste | 1. too light |
| Mouthfeel | 1. too thick | 3. partially thick | 5. just in time | 3. partially thin | 1. too thin |
| Overall assessment | 1. bad | 3. general | 5. good |
In table, numerical value is exactly the mark of respective selection gained.
The results are shown in Table 8:
Table 8, Analyses Methods for Sensory Evaluation Results
Illustrate: subjective appreciation experiment is completed by 20 valuation officers.Person is effective for score height, evaluates high.
Shown by above data, the nourishing the stomach liquid milk prepared by the present invention all obtains accreditation in fragrance, mouthfeel, coordination degree etc., has had the demand of nutrition and taste concurrently.
Comparative example 1
Millet powder in embodiment 2 being filled a prescription, Chinese yam rhizome powder addition become 5% respectively, and water addition is corresponding becomes 29.07%, and all the other conditions are with embodiment 2.
The products taste produced is partially thick, eke out a living, and local flavor is not good, with starchy taste, and slightly sediment bottom product, guarantee the quality the end of term, product top slightly moisture is separated out.
Comparative example 2
By in embodiment 1, the powder in step 1 and the mass ratio of water change 1:1 into, and all the other conditions are all with embodiment 1.
The products taste produced is coarse, slightly powder sense, and slightly sediment bottom product, in the shelf-life, product has bleed lamination.
Comparative example 3
In embodiment 4, change gellan gum addition in formula into 0.001%, single, double fatty acid glyceride, sucrose fatty ester addition change 0.005 into respectively, and moisture addition is corresponding becomes 27.489%, and all the other conditions are with embodiment 4.
After the product produced leaves standstill 24h, namely bottom has precipitation, in the shelf-life, and the layering of product bleed, and product at room temperature slightly fat floating phenomenon.
Effect example 2
The product of above-described embodiment and comparative example is carried out study on the stability, the results are shown in Table 9.
Table 9
| Product | Stability |
| Embodiment 1 | Product is homogeneous, have good stability |
| Embodiment 2 | Product is homogeneous, have good stability |
| Embodiment 3 | Product is homogeneous, have good stability |
| Embodiment 4 | Product is homogeneous, have good stability |
| Embodiment 5 | Product is homogeneous, have good stability |
| Embodiment 6 | Product is homogeneous, have good stability |
| Comparative example 1 | Bottom is slightly precipitated, and guarantees the quality the end of term, and slightly moisture is separated out |
| Comparative example 2 | Bottom is slightly precipitated, bleed layering |
| Comparative example 3 | Precipitation is serious, and bleed, fat slightly floats |
Effect example 3
16 experimenters, first day breakfast on an empty stomach drinks 250ml liquid milk, and after half an hour, 4 people feel to have a stomach upset, and wherein 1 people has that tripe is swollen, borborygmus phenomenon.
Above-mentioned 16 experimenters, after one week, breakfast drinks liquid milk in the 250ml embodiment of the present invention 1, embodiment 2, embodiment 5 and embodiment 6 on an empty stomach respectively, and wherein every 4 people drink the liquid milk of same embodiment; After half an hour, unmanned reaction is had a stomach upset.
Claims (10)
1. the preparation method of a nourishing the stomach liquid milk, it is characterized in that, its raw material comprises each component of following content: raw milk 60 ~ 80%, Chinese yam rhizome powder 1.0 ~ 2.5%, millet powder 1.0 ~ 2.5%, emulsifying agent 0.04 ~ 0.08%, stabilizing agent 0.01 ~ 0.15% and water, percentage is the percentage that each constituent mass accounts for raw material gross mass, and each component percentages sum is 100%;
Its preparation method comprises the steps:
Step (1), Chinese yam rhizome powder, millet powder and water are carried out gelatinization, make dextrin; Described Chinese yam rhizome powder and the quality sum of described millet powder are 1:4 ~ 1:5 with the ratio of the quality of described water;
Dextrin, described emulsifying agent, remaining water and described stabilizing agent Homogeneous phase mixing obtained in step (2), raw milk by described, step (1);
Step (3), homogeneous, sterilization, cooling; .
2. the preparation method of nourishing the stomach liquid milk as claimed in claim 1, is characterized in that:
Described raw milk is rich milk and/or skimmed milk;
Described raw milk is fresh milk and/or recombined milk;
Described emulsifying agent be in single, double fatty acid glyceride, phosphatide and sucrose fatty ester any two or more;
Described stabilizing agent is one or more in gellan gum, xanthans, gelatin and carragheen;
The content of described raw milk is 60 ~ 75%;
The content of described Chinese yam rhizome powder is 1.5 ~ 2.5%;
The content of described millet powder is 1.5 ~ 2.0%;
The content of described emulsifying agent is 0.05 ~ 0.07%;
The content of described stabilizing agent is 0.01 ~ 0.02%;
The content of described water is 16 ~ 35%;
And/or described raw material also comprises pumpkin powder; The preparation method of described nourishing the stomach liquid milk, also comprises the step of adding pumpkin powder further.
3. the preparation method of nourishing the stomach liquid milk as claimed in claim 2, is characterized in that:
Described rich milk is cow's milk and/or goat milk;
Described fresh milk is raw milk;
Described emulsifying agent is single, double fatty acid glyceride and sucrose fatty ester;
When described emulsifying agent be single, double fatty acid glyceride and sucrose fatty ester time, described single, double fatty acid glyceride and the mass ratio of sucrose fatty ester are 9:7 ~ 3:2;
Described stabilizing agent is gellan gum and/or carragheen;
When described stabilizing agent be gellan gum and carragheen time, described gellan gum and the mass ratio of carragheen are 1:4 ~ 1:5;
The content of described pumpkin powder is 0.3 ~ 0.5%;
And/or, the step of described interpolation pumpkin powder is carried out in described step (2), i.e. dextrin, described emulsifying agent, described stabilizing agent and the described pumpkin powder Homogeneous phase mixing of step (2) for obtaining in the raw milk described in described 85 ~ 90 DEG C, described step (1).
4. the preparation method of nourishing the stomach liquid milk as claimed in claim 1, is characterized in that:
Described raw material is made up of following each component: raw milk 60 ~ 80%, Chinese yam rhizome powder 1.0 ~ 2.5%, millet powder 1.0 ~ 2.5%, emulsifying agent 0.04 ~ 0.08%, stabilizing agent 0.01 ~ 0.15%, surplus is water, percentage is the percentage that each constituent mass accounts for raw material gross mass, and each component percentages sum is 100%;
Or, described raw material is made up of following each component: raw milk 60 ~ 80%, pumpkin powder 0.3 ~ 0.5%, Chinese yam rhizome powder 1.0 ~ 2.5%, millet powder 1.0 ~ 2.5%, emulsifying agent 0.04 ~ 0.08%, stabilizing agent 0.01 ~ 0.15%, surplus is water, percentage is the percentage that each constituent mass accounts for raw material gross mass, and each component percentages sum is 100%.
5. the preparation method of nourishing the stomach liquid milk as claimed in claim 1, is characterized in that:
In described step (1), described gelatinization is that the method by adding thermal agitation realizes;
In described step (2), the temperature of described raw milk is 85 ~ 90 DEG C;
In described step (2), described Homogeneous phase mixing realizes by stirring;
The temperature of described homogeneous is 70 ~ 75 DEG C;
The pressure of described homogeneous is 180 ~ 220bar;
Described sterilization is pasteurize and/or high-temperature sterilization;
Described cooling is cooled to 2 ~ 6 DEG C;
And/or described preparation method after the cooling period, also comprises filling step further.
6. the preparation method of nourishing the stomach liquid milk as claimed in claim 5, is characterized in that:
The described temperature adding thermal agitation is 60 ~ 70 DEG C;
The described time adding thermal agitation is 20 ~ 30min;
The described speed stirred in thermal agitation that adds is 50 ~ 150rpm;
In described step (2), the time of described stirring is 5 ~ 10min;
In described step (2), the temperature of described stirring is 85 ~ 90 DEG C;
The temperature of described pasteurize is 72 ~ 85 DEG C;
The time of described pasteurize is 10 ~ 15min;
The temperature of described high-temperature sterilization is 130 ~ 140 DEG C;
And/or the time of described high-temperature sterilization is 3 ~ 4s.
7. a preparation method for nourishing the stomach liquid milk, is characterized in that, the formula of its raw material is with the raw material according to any one of Claims 1 to 4;
Its preparation method comprises the steps:
Step (A), online gelatinization: the mixture comprising described Chinese yam rhizome powder, described millet powder, described emulsifying agent, described stabilizing agent and water mixed is placed in tubular heat exchanger, 15 ~ 20min is heated, obtained online dextrin at temperature 75 ~ 85 DEG C;
Step (B), online dextrin obtained in step (A) and described raw milk to be mixed;
Step (C), homogeneous, sterilization, cooling; .
8. the preparation method of nourishing the stomach liquid milk as claimed in claim 7, is characterized in that:
Described step (C) after the cooling period, also comprises filling step further;
The step of adding pumpkin powder is also comprised in described step (A);
In described step (B), described mixing is that the method by stirring realizes;
The described homogeneous described in step (C) is with described in claim 5 or 6;
The described sterilization described in step (C) is with described in claim 5 or 6;
And/or the described cooling described in step (C) is with described in claim 5 or 6.
9. the preparation method of nourishing the stomach liquid milk as claimed in claim 8, is characterized in that:
In described step (B), the time of described stirring is 5 ~ 10min;
And/or, the step of described interpolation pumpkin powder was carried out before mixing described in step (A), and the namely described mixture comprised in the mixture of described Chinese yam rhizome powder, described millet powder, described emulsifying agent, described stabilizing agent and described water mixed also comprises pumpkin powder.
10. the product obtained by preparation method of the nourishing the stomach liquid milk according to any one of claim 1 ~ 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510007182.XA CN104522177A (en) | 2015-01-07 | 2015-01-07 | Method for preparing stomach-nourishing liquid milk and products thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510007182.XA CN104522177A (en) | 2015-01-07 | 2015-01-07 | Method for preparing stomach-nourishing liquid milk and products thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522177A true CN104522177A (en) | 2015-04-22 |
Family
ID=52837955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510007182.XA Pending CN104522177A (en) | 2015-01-07 | 2015-01-07 | Method for preparing stomach-nourishing liquid milk and products thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522177A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341157A (en) * | 2015-09-30 | 2016-02-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product and preparation method thereof |
| CN109169918A (en) * | 2018-09-11 | 2019-01-11 | 北京工商大学 | A kind of health degreasing milk beverage and preparation method thereof |
| CN112655766A (en) * | 2020-12-29 | 2021-04-16 | 蚌埠市和平乳业有限责任公司 | Nutritional milk suitable for people with weak gastrointestinal function |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN102106392A (en) * | 2011-01-26 | 2011-06-29 | 北京三元食品股份有限公司 | Health-preserving milk and preparation method thereof |
| CN102813114A (en) * | 2012-08-24 | 2012-12-12 | 吴志大 | Gastrointestinal health preserving pulp and preparation method of gastrointestinal health preserving pulp |
| CN104172389A (en) * | 2014-06-30 | 2014-12-03 | 河南黄河人实业股份有限公司 | Vigour-consolidating composite plant protein beverage containing Chinese yam and preparation method thereof |
-
2015
- 2015-01-07 CN CN201510007182.XA patent/CN104522177A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN102106392A (en) * | 2011-01-26 | 2011-06-29 | 北京三元食品股份有限公司 | Health-preserving milk and preparation method thereof |
| CN102813114A (en) * | 2012-08-24 | 2012-12-12 | 吴志大 | Gastrointestinal health preserving pulp and preparation method of gastrointestinal health preserving pulp |
| CN104172389A (en) * | 2014-06-30 | 2014-12-03 | 河南黄河人实业股份有限公司 | Vigour-consolidating composite plant protein beverage containing Chinese yam and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341157A (en) * | 2015-09-30 | 2016-02-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product and preparation method thereof |
| CN109169918A (en) * | 2018-09-11 | 2019-01-11 | 北京工商大学 | A kind of health degreasing milk beverage and preparation method thereof |
| CN112655766A (en) * | 2020-12-29 | 2021-04-16 | 蚌埠市和平乳业有限责任公司 | Nutritional milk suitable for people with weak gastrointestinal function |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101099512B (en) | Cereal-granules-containing seasoning milk or milk beverage and producing method thereof | |
| CN102370165A (en) | Nutritious breakfast food and preparation method thereof | |
| CN104151623B (en) | A kind of edibility instant nourishing flavoring agent packaging film and preparation method thereof | |
| CN104304479B (en) | A kind of black paddy milk beverage of suspension peanut coconut grain and preparation method thereof | |
| CN101664056B (en) | Yoghurt and production method thereof | |
| CN103859541A (en) | High-germination-rate highland barley and hulless oat composite beverage and production method thereof | |
| CN104855790A (en) | Oat electuary and manufacturing method therefor | |
| CN103651840A (en) | Meal replacement milk beverage and preparation method thereof | |
| CN106235317A (en) | Strengthening the spleen and nourishing the stomach mixed grain rice dietetic therapy powder | |
| CN104522177A (en) | Method for preparing stomach-nourishing liquid milk and products thereof | |
| CN106538693A (en) | A kind of high protein milk shake containing milk protein and vegetable protein and preparation method thereof | |
| CN105124475A (en) | Black sesame kernel walnut red date | |
| CN103609695A (en) | Yogurt for reducing blood pressure and expelling fire and preparation method of yogurt | |
| CN104543316A (en) | Method for making fermented glutinous rice ice sucker | |
| CN102613305B (en) | Seedling milk series food and beverage, and method for preparing same | |
| CN108935710A (en) | A kind of walnut-kernel and peanut-kernel milk composite beverage and preparation method thereof | |
| CN104938621A (en) | Coconut juice and red glutinous rice dessert can | |
| CN105104658A (en) | Soybean coffee and production technology | |
| CN109793204A (en) | Parched rice sauce and preparation method thereof | |
| CN103393119B (en) | Grain fruit yoghurt and preparation method thereof | |
| CN103402369A (en) | Premix for a fortified food blend | |
| CN105768080A (en) | Fermented food prepared from plasmogen of selenium-enriched sika deer blood and preparation method of fermented food | |
| CN1465258A (en) | Barley corn fruit taste leben and its production method | |
| CN102265930A (en) | Milk product containing hawthorn and carrot and preparation method thereof | |
| CN107373366A (en) | A kind of five cereals rice-pudding and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |
|
| RJ01 | Rejection of invention patent application after publication |