CN104686664A - Rose and ginger milk beverage and preparation method thereof - Google Patents
Rose and ginger milk beverage and preparation method thereof Download PDFInfo
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- CN104686664A CN104686664A CN201510061369.8A CN201510061369A CN104686664A CN 104686664 A CN104686664 A CN 104686664A CN 201510061369 A CN201510061369 A CN 201510061369A CN 104686664 A CN104686664 A CN 104686664A
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Abstract
The invention provides rose and ginger milk beverage, which is prepared from the following components in parts by weight: 1-10 parts of ginger, 1-8 parts of milk powder, 0.5-2 parts of rose, 2-8 parts of brown sugar, 2-8 parts of white sugar, 0.1-1 part of denucleated jujuba, 0.1-1 part of longan pulp, 0.01-0.2 part of wolfberry, 0.1-0.8 part of an emulsifying thickener and 0.1-0.8 part of an embedding medium. The preparation method comprises the following steps: (1) crushing ginger, rose, denucleated red dates, longan pulp and wolfberry, adding to water to prepare a raw material leach liquor; (2) dissolving the embedding medium in hot water to form an embedding medium solution, and mixing the embedding medium solution with the raw material leach liquor evenly; and (3) adding milk powder, brown sugar, white sugar and emulsifying thickener to water, heating until dissolving under agitation to obtain lactose liquid, mixing the lactose liquid with a feed liquid obtained from the step (2), adding water, adjusting the sugar degree, homogenizing and sterilizing. The rose and ginger milk beverage is strong in ginger flavor, good in storage stability and high in nutrition and healthcare value.
Description
Technical field
The invention belongs to dairy products field, particularly a kind of rose ginger milk beverage and preparation method thereof.
Background technology
Along with socioeconomic fast development, the rhythm of life of people is accelerated gradually, and operating pressure also increases thereupon.If things go on like this, people are easily in sub-health state, occur metabolic disorder, infect chill, the situations such as evil, irregular menstruation vomitted less by stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, food.Because drug administration easily has side effects, therefore people wish regulated by diet and improve this sub-health state.
ZL 02138974.8 discloses a kind of ginger milk, by ginger juice and fresh milk Hybrid Heating to 70 ~ 100 DEG C, is cooled to normal temperature and is prepared from.Because the main flavor in ginger and bioactive ingredients are the aldehydes matter such as gingerol and salad oil, the lactoprotein of these materials easily in milk is combined formation muddiness and even precipitates, therefore the deficiency of this ginger milk existence and stability difference, owing to not carrying out sterilization processing, also there is shelf-life too short problem.
ZL 201110309952.8 discloses a kind of acidic flavored milk-contained drink containing ginger extract and preparation method thereof, the method by stabilizing agent with containing lactoprotein substance dissolves, mix and regulate acidity to obtain the feed liquid of acidic flavored milk beverage, described feed liquid is mixed with ginger extract, homogeneous, sterilization and get final product; Wherein, the preparation method of ginger extract is as follows: add water the ginger after section 90 ~ 110 DEG C of boilings 3 ~ 7 minutes, be cooled to 40 ~ 60 DEG C of making beating, enter hold-up tank lixiviate 20 ~ 40 minutes, filters, adds water and stir.The method to some extent solves the problem of ginger milk beverage poor stability by adding stabilizing agent, but the method still has the following disadvantages: (1) is due to preparing ginger extract and protect the aldehydes matter in ginger not taking measures during product sterilizing, in neutral or alkaline extraction environment, aldehydes matter exists with the form of phenol anion, its less stable, easily be oxidized to quinones substance and lose activity, when sterilization, aldehydes matter in ginger is also easily oxidized and lose activity, finally cause the ginger local flavor heavy losses of ginger milk beverage, bioactive ingredients content significantly declines, its nutritive value also decreases.(2) although the stabilizing agent added and lactoprotein can increase the solubility of lactoprotein in water by hydrophobic effect, improve the stability of beverage, but, aldehydes matter in ginger and the combination of lactoprotein mainly come from the hydrogen bond action between phenolic hydroxyl group and lactoprotein hydrophilic radical, stabilizing agent can not stop the hydrophilic radical generation hydrogen bond action of phenolic hydroxyl group and lactoprotein, therefore, stabilizing agent cannot effectively avoid aldehydes matter to be combined with lactoprotein, causes the storage-stable of beverage good not.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provides a kind of rose ginger milk beverage and preparation method thereof, to enrich the kind of ginger milk beverage, increases the ginger local flavor of ginger milk beverage, improves its storage-stable and healthy nutritive value.
Rose is rich in vitamin C, vitamin E and tannic acid, have improve human endocrine imbalance, dispelling fatigue, conditioning female incretion, stimulate circulation, beautifying face and moistering lotion, the effect such as menstruation regulating and stomach.The present invention by rose and ginger and milk powder composite, based on following reason: the vitamin C in rose can effectively urge human body to the absorption of entering iron in milk powder, vitamin E and tannic acid not only can strengthen menstruation regulating and the stomach effect of aldehydes matter in ginger, and have dispelling fatigue, improve effect of female incretion.Therefore, the active component in rose can produce good complementation with the nutritional labeling in ginger and milk powder and effect material.The interpolation of red date, dried longan pulp and matrimony vine not only increases the nutritional labelings such as the vitamin of ginger milk beverage and mineral matter, and makes the local flavor of ginger milk beverage softer abundant.
Rose ginger milk beverage provided by the invention, the component of this rose ginger milk beverage raw material and the weight portion of each component comprise: 1 ~ 10 part, ginger, milk powder 1 ~ 8 part, rose 0.5 ~ 2 part, 2 ~ 8 parts, brown sugar, white sugar 2 ~ 8 parts, enuleation date 0.1 ~ 1 part, dried longan pulp 0.1 ~ 1 part, matrimony vine 0.01 ~ 0.2 part, emulsifing thickener 0.1 ~ 0.8 part, embedding medium 0.1 ~ 0.8 part;
Preparation method is as follows:
(1) ginger is taken by above-mentioned weight portion, rose, enuleation date, dried longan pulp and matrimony vine, mix after they are pulverized, add in 15 ~ 40 weight parts waters and form Solid-liquid mixture, pH value to 4 ~ 6 of Solid-liquid mixture are adjusted with acidity regulator, 10 ~ 30min is soaked in 20 ~ 30 DEG C, then 80 ~ 100 DEG C of lixiviate 1 ~ 3h are warming up to, filter, collect filtrate and in filter residue, add 20 ~ 40 weight parts waters and form Solid-liquid mixture, pH value to 4 ~ 6 of Solid-liquid mixture are regulated with acidity regulator, be warming up to 80 ~ 100 DEG C of lixiviate 1 ~ 3h, filter, collect filtrate,
(2) take embedding medium by above-mentioned weight portion and be dissolved in 5 ~ 20 parts of hot water and form embedding medium solution, embedding medium solution is mixed with the filtrate of twice collection in step (1);
(3) take milk powder, brown sugar, white sugar and emulsifing thickener by above-mentioned weight portion and add in 14 ~ 30 weight parts waters, under agitation be heated to the dissolving of milk powder, brown sugar, white sugar and emulsifing thickener and obtain lactose liquid, described lactose liquid is mixed with step (2) gained feed liquid, add 5 ~ 21 weight parts waters and regulate pol, then homogeneous, sterilizing, obtains rose ginger milk beverage.
In the technical scheme of above-mentioned rose ginger milk beverage, described embedding medium is sodium alginate, gelatin, 2-HP-BETA-CD or casein.
In the technical scheme of above-mentioned rose ginger milk beverage, described emulsifing thickener is diacetyl tartarate list double glyceride, stearoyl lactate, sodium phosphate trimer, guar gum or carragheen.
In the technical scheme of above-mentioned rose ginger milk beverage, described acidity regulator is lactic acid, malic acid, tartaric acid or citric acid.
In the technical scheme of above-mentioned rose ginger milk beverage, described rose, enuleation date, dried longan pulp, matrimony vine are its dried product.
In the technical scheme of above-mentioned rose ginger milk beverage, the temperature of step (2) described hot water is 40 ~ 60 DEG C.
In the technical scheme of above-mentioned rose ginger milk beverage, step (3) is under agitation heated to 70 ~ 90 DEG C makes milk powder, brown sugar, white sugar and emulsifing thickener dissolve; Because the quality of brown sugar is unstable, wherein water-fast impurity may be contained, in order to avoid the stability of the impurity in brown sugar to rose ginger milk causes adverse effect, preferred technical scheme is: after being under agitation heated to the dissolving of milk powder, brown sugar, white sugar and emulsifing thickener, filtering undissolved impurity obtains lactose liquid excessively.
In the technical scheme of above-mentioned rose ginger milk beverage, step (3) described sterilizing is at 115 ~ 121 DEG C of sterilizing 10 ~ 30min.
In the technical scheme of above-mentioned rose ginger milk beverage, ginger, rose, enuleation date, dried longan pulp and wolfberry fruit powder being broken to granularity in step (1) is 0.2 ~ 1cm.
In the technical scheme of above-mentioned rose ginger milk beverage, step (3) is carried out filling after homogeneous, and then carries out disinfecting action.
In the technical scheme of above-mentioned rose ginger milk beverage, described water refers to pure, clean, do not contain the water of impurity or bacterium, to meet the water of standards for drinking water quality for source water, adopt the water that the water purification processes such as the way of distillation, electroosmose process or hyperfiltration process; Be preferably deionized water or distilled water.
Compared with prior art, the present invention has following beneficial effect:
1, rose ginger milk beverage provided by the invention is a kind of novel ginger milk beverage, owing to the addition of rose on the basis of ginger and milk powder, and be aided with red date, dried longan pulp and matrimony vine, the vitamin C be rich in rose, nutritional labeling in vitamin E and tannic acid and ginger and milk powder and effect material produce good complementation, vitamin C in rose can effectively urge human body to the absorption of entering iron in milk powder, vitamin E and tannic acid not only can strengthen menstruation regulating and the stomach effect of aldehydes matter in ginger, and there is dispelling fatigue, improve effect of female incretion, red date, the interpolation of dried longan pulp and matrimony vine adds the nutritional labeling such as vitamin and mineral matter of ginger milk beverage, therefore the nutritious nourishing of ginger milk beverage vessel of the present invention, expel pathogenic wind from the body surface, antalgic, the effect of conditioning vim and vigour and beautifying face and moistering lotion, the demand of consumer to the ginger milk beverage that health care is given prominence to can be met, especially suitable for women for drinking is suitable for.
2, because the raw material leaching liquor of rose ginger milk beverage of the present invention is prepared under low acid condition, aldehydes matter is faintly acid because of the existence of phenolic hydroxyl group, it exists with phenol molecular forms under low acid condition, the good stability of the aldehydes matter of molecular forms, be not easy oxidized destruction, therefore efficiently avoid at low acid condition the loss that leaching process causes aldehydes matter; Embed raw material leaching liquor because the method for the invention have employed embedding medium, embedding operation can reduce even avoids high-temperature sterilization to operate destruction to the phenols flavor substance in ginger and active component.The conbined usage of abovementioned technology, not only makes the ginger of rose ginger milk beverage of the present invention with rich flavor, and greatly reduces the loss of active component, overcomes existing ginger milk ginger local flavor and the serious deficiency of active ingredient loss in preparation process.
3, because the present invention with the addition of emulsifing thickener and embedding medium in the preparation process of rose ginger milk beverage, emulsifing thickener can be given the fine and smooth soft mouthfeel of product and improve its storage-stable; The aldehydes matter such as gingerol and salad oil can wrap up by embedding medium well, form microcapsules, thus effectively avoid these materials to be combined with lactoprotein and produce precipitating, therefore, rose ginger milk beverage of the present invention has good storage-stable, experiment shows, rose ginger milk beverage of the present invention was room temperature storage 150 days, structural state is coordinated very much, without precipitation generation, room temperature storage 180 days, structural state is worked in coordination with, and only have and precipitate generation on a small quantity, this can extend the shelf life of product effectively.
4, the method for the invention is on the basis of the phenols local flavor retained to greatest extent in ginger and nutriment, also added red date, dried longan pulp and matrimony vine, make the local flavor of ginger milk beverage softer and abundant, the organoleptic quality of described rose ginger milk beverage is excellent, sensory evaluation experiment shows that described rose ginger milk beverage all shows well in mouthfeel, fragrance, color and luster, flavour and the property organized and coordinated, the pulp furnish that this and the present invention adopt, the embedding medium selected and the kind of emulsifing thickener and addition, and the preparation technology adopted is inseparable.
5, due in the process of leaching liquor preparing the raw material such as ginger, rose, have employed the technological means of secondary lixiviate, this improves the extracting effect to active component in ginger, rose and other raw materials effectively, this is not only conducive to the utilization rate improving raw material, and the extracting efficiency that can improve active component in raw material, shorten the process time.
6, the raw material sources of rose ginger milk beverage of the present invention are wide, and technique is simple, and cost of manufacture is low, is convenient to suitability for industrialized production.
Accompanying drawing explanation
Fig. 1 is the high performance liquid chromatography chromatogram of leaching liquor after sterilizing prepared by embodiment 1.
Fig. 2 is the high performance liquid chromatography chromatogram of leaching liquor after sterilizing prepared by comparative example 1.
Detailed description of the invention
Below by embodiment, rose ginger milk beverage of the present invention and preparation method thereof is described further.In following each embodiment, described rose, red date, dried longan pulp, matrimony vine are its dried product, they cleaned, dry, extracting red date stone before using; Described ginger before use water is cleaned, and dries.
Embodiment 1
In the present embodiment, the component of rose ginger milk beverage raw material and the weight portion of each component are: ginger 4kg, milk powder 1kg, rose 0.5kg, brown sugar 2kg, white sugar 7kg, enuleation date 0.1kg, dried longan pulp 0.2kg, matrimony vine 0.02kg, emulsifing thickener diacetyl tartarate list double glyceride 0.1kg, embedding medium sodium alginate 0.3kg, deionized water 101kg.
Preparation method is as follows:
(1) 4kg ginger is taken, 0.5kg rose, 0.1kg enuleation date, 0.2kg dried longan pulp and 0.02kg matrimony vine, with tissue mashing machine, they being crushed to granularity is 0.2 ~ 0.5cm, the raw material of pulverizing is mixed, add in 26kg deionized water, stir formation Solid-liquid mixture, the pH value to 4 of Solid-liquid mixture is regulated with lactic acid, 20min is soaked in 30 DEG C, then 100 DEG C of lixiviate 1h are warming up to, filter, collect filtrate and add 40kg deionized water in filter residue, stir formation Solid-liquid mixture, the pH value to 4 of Solid-liquid mixture is regulated with lactic acid, be warming up to 100 DEG C of lixiviate 1h, filter, collect filtrate, the filtrate of twice collection is merged, obtain raw material leaching liquor,
(2) taking 0.3kg sodium alginate, to add 5kg temperature be in the deionized water of 40 DEG C, and be stirred to sodium alginate and dissolve formation sodium alginate soln completely, mixing time is 1h; Then sodium alginate soln is joined in the raw material leaching liquor of step (1) gained, mix;
(3) 1kg milk powder, 2kg brown sugar, 7kg white sugar and 0.1kg diacetyl tartarate list double glyceride is taken, add in 20kg deionized water, under agitation be heated to 70 DEG C, continue to stir 1h, milk powder, brown sugar, white sugar and diacetyl tartarate list double glyceride dissolve, obtain lactose liquid, then described lactose liquid is added in step (2) gained feed liquid, add the pol that 10kg deionized water regulates beverage again, then homogeneous, at 115 DEG C of sterilizing 30min, be cooled to room temperature, obtain rose ginger milk beverage.
Embodiment 2
In the present embodiment, the component of rose ginger milk beverage raw material and the weight portion of each component are: ginger 1kg, milk powder 4kg, rose 2kg, brown sugar 5kg, white sugar 5kg, enuleation date 1kg, dried longan pulp 1kg, matrimony vine 0.2kg, emulsifing thickener stearoyl lactate 0.5kg, embedding medium gelatin 0.1kg, deionized water 107kg.
Preparation method is as follows:
(1) 1kg ginger is taken, 2kg rose, 1kg enuleation date, 1kg dried longan pulp and 0.2kg matrimony vine, with tissue mashing machine, they being crushed to granularity is 0.4 ~ 0.8cm, the raw material of pulverizing is mixed, add in 20kg deionized water, stir formation Solid-liquid mixture, the pH value to 6 of Solid-liquid mixture is regulated with malic acid, 30min is soaked in 30 DEG C, then 100 DEG C of lixiviate 1h are warming up to, filter, collect filtrate and add 30kg deionized water in filter residue, stir formation Solid-liquid mixture, the pH value to 6 of Solid-liquid mixture is regulated with malic acid, be warming up to 100 DEG C of lixiviate 1h, filter, collect filtrate, the filtrate of twice collection is merged, obtain raw material leaching liquor,
(2) taking 0.1kg gelatin, to add 15kg temperature be in the deionized water of 60 DEG C, and be stirred to gelatin and dissolve formation gelatin solution completely, mixing time is 0.5h; Then gelatin solution is joined in the raw material leaching liquor of step (1) gained, mix;
(3) 4kg milk powder, 5kg brown sugar, 5kg white sugar and 0.5kg stearoyl lactate is taken, add in 30kg deionized water, be under agitation heated to 90 DEG C, continue to stir 1h, sweet and the stearoyl lactate of milk powder, brown sugar, white sugar dissolves, filter, obtain lactose liquid, then described lactose liquid is added in step (2) gained feed liquid, add the pol that 12kg deionized water regulates beverage again, then homogeneous, at 115 DEG C of sterilizing 15min, be cooled to room temperature, obtain rose ginger milk beverage.
Embodiment 3
In the present embodiment, the component of rose ginger milk beverage raw material and the weight portion of each component are: ginger 8kg, milk powder 8kg, rose 1kg, brown sugar 8kg, white sugar 3kg, enuleation date 0.5kg, dried longan pulp 0.5kg, matrimony vine 0.1kg, emulsifing thickener sodium phosphate trimer 0.8kg, embedding medium 2-HP-BETA-CD 0.8kg, deionized water 99kg.
Preparation method is as follows:
(1) 8kg ginger is taken, 1kg rose, 0.5kg enuleation date, 0.5kg dried longan pulp and 0.1kg matrimony vine, with tissue mashing machine, they being crushed to granularity is 0.6 ~ 1cm, the raw material of pulverizing is mixed, add in 30kg deionized water, stir formation Solid-liquid mixture, the pH value to 5 of Solid-liquid mixture is regulated with tartaric acid, 10min is soaked in 20 DEG C, then 80 DEG C of lixiviate 3h are warming up to, filter, collect filtrate and add 23kg deionized water in filter residue, stir formation Solid-liquid mixture, the pH value to 5 of Solid-liquid mixture is regulated with tartaric acid, be warming up to 80 DEG C of lixiviate 2h, filter, collect filtrate, the filtrate of twice collection is merged, obtain raw material leaching liquor,
(2) taking 0.8kg 2-HP-BETA-CD, to add 10kg temperature be in the deionized water of 50 DEG C, and be stirred to 2-HP-BETA-CD and dissolve form 2-HP-BETA-CD solution completely, mixing time is 0.7h; Then 2-HP-BETA-CD solution is joined in the raw material leaching liquor of step (1) gained, mix;
(3) 8kg milk powder, 8kg brown sugar, 3kg white sugar and 0.8kg sodium phosphate trimer is taken, add in 28kg deionized water, be under agitation heated to 80 DEG C, continue to stir 0.6h, milk powder, brown sugar, white sugar and sodium phosphate trimer dissolve, filter, obtain lactose liquid, then described lactose liquid is added in step (2) gained feed liquid, add the pol that 8kg deionized water regulates beverage again, then homogeneous, at 121 DEG C of sterilizing 10min, be cooled to room temperature, obtain rose ginger milk beverage.
Embodiment 4
In the present embodiment, the component of rose ginger milk beverage raw material and the weight portion of each component are: ginger 10kg, milk powder 2kg, rose 0.8kg, brown sugar 6kg, white sugar 6kg, enuleation date 0.4kg, dried longan pulp 0.4kg, matrimony vine 0.01kg, emulsifing thickener guar gum 0.7kg, embedding medium casein 0.6kg, distilled water 110kg.
Preparation method is as follows:
(1) 10kg ginger is taken, 0.8kg rose, 0.4kg enuleation date, 0.4kg dried longan pulp and 0.01kg matrimony vine, with tissue mashing machine, they being crushed to granularity is 0.3 ~ 0.7cm, the raw material of pulverizing is mixed, add in 15kg distilled water, stir formation Solid-liquid mixture, the pH value to 5.5 of Solid-liquid mixture is regulated with citric acid, 15min is soaked in 30 DEG C, then 90 DEG C of lixiviate 1.8h are warming up to, filter, collect filtrate and add 40kg distilled water in filter residue, stir formation Solid-liquid mixture, the pH value to 5.5 of Solid-liquid mixture is regulated with citric acid, be warming up to 80 DEG C of lixiviate 3h, filter, collect filtrate, the filtrate of twice collection is merged, obtain raw material leaching liquor,
(2) taking 0.6kg casein, to add 20kg temperature be in the distilled water of 45 DEG C, and be stirred to casein and dissolve formation casein solution completely, mixing time is 0.8h; Then casein solution is joined in the raw material leaching liquor of step (1) gained, mix;
(3) 2kg milk powder, 6kg brown sugar, 6kg white sugar and 0.7kg guar gum is taken, add in 14kg distilled water, be under agitation heated to 85 DEG C, continue to stir 0.5h, milk powder, brown sugar, white sugar and guar gum dissolve, filter, obtain lactose liquid, then described lactose liquid is added in step (2) gained feed liquid, add the pol that 21kg distilled water regulates beverage again, then homogeneous, at 121 DEG C of sterilizing 20min, be cooled to room temperature, obtain rose ginger milk beverage.
Embodiment 5
In the present embodiment, the component of rose ginger milk beverage raw material and the weight portion of each component are: ginger 5kg, milk powder 5kg, rose 1.2kg, brown sugar 4kg, white sugar 4kg, enuleation date 0.6kg, dried longan pulp 0.1kg, matrimony vine 0.1kg, emulsifing thickener carragheen 0.6kg, embedding medium gelatin 0.4kg, deionized water 90kg.
Preparation method is as follows:
(1) 5kg ginger is taken, 1.2kg rose, 0.6kg enuleation date, 0.1kg dried longan pulp and 0.1kg matrimony vine, with tissue mashing machine, they being crushed to granularity is 0.2 ~ 0.7cm, the raw material of pulverizing is mixed, add in 40kg deionized water, stir formation Solid-liquid mixture, the pH value to 6 of Solid-liquid mixture is regulated with lactic acid, 25min is soaked in 30 DEG C, then 80 DEG C of lixiviate 3h are warming up to, filter, collect filtrate and add 20kg deionized water in filter residue, stir formation Solid-liquid mixture, the pH value to 6 of Solid-liquid mixture is regulated with lactic acid, be warming up to 80 DEG C of lixiviate 3h, filter, collect filtrate, the filtrate of twice collection is merged, obtain raw material leaching liquor,
(2) taking 0.4kg gelatin, to add 5kg temperature be in the deionized water of 55 DEG C, and be stirred to gelatin and dissolve formation gelatin solution completely, mixing time is 0.6h; Then gelatin solution is joined in the raw material leaching liquor of step (1) gained, mix;
(3) 5kg milk powder, 4kg brown sugar, 4kg white sugar and 0.6kg carragheen is taken, add in 20kg deionized water, be under agitation heated to 90 DEG C, continue to stir 0.5h, milk powder, brown sugar, white sugar and carragheen dissolve, filter, obtain lactose liquid, then described lactose liquid is added in step (2) gained feed liquid, add the pol that 5kg deionized water regulates beverage again, then homogeneous, at 118 DEG C of sterilizing 25min, be cooled to room temperature, obtain rose ginger milk beverage.
Comparative example 1
In this comparative example, the component of rose ginger milk beverage raw material and the weight portion of each component are: ginger 4kg, milk powder 1kg, rose 0.5kg, brown sugar 2kg, white sugar 7kg, enuleation date 0.1kg, dried longan pulp 0.2kg, matrimony vine 0.02kg, emulsifing thickener diacetyl tartarate list double glyceride 0.1kg, deionized water 101kg.
Preparation method is as follows:
(1) 4kg ginger, 0.5kg rose, 0.1kg enuleation date, 0.2kg dried longan pulp and 0.02kg matrimony vine is taken, with tissue mashing machine, they being crushed to granularity is 0.2 ~ 0.5cm, the raw material of pulverizing is mixed, add in 66kg deionized water, stir, soak 20min in 30 DEG C, be then warming up to 100 DEG C of lixiviate 2h, filter, obtain raw material leaching liquor;
(2) 1kg milk powder, 2kg brown sugar, 7kg white sugar and 0.1kg diacetyl tartarate list double glyceride is taken, add in 20kg deionized water, under agitation be heated to 70 DEG C, continue to stir 1h, milk powder, brown sugar, white sugar and diacetyl tartarate list double glyceride dissolve, obtain lactose liquid, then described lactose liquid is added in step (1) raw material leaching liquor, add the pol that 10kg deionized water regulates beverage again, then homogeneous, at 115 DEG C of sterilizing 30min, be cooled to room temperature, obtain rose ginger milk beverage.
Embodiment 6: performance test
1, total phenol content measures
Total phenol content tested by the rose ginger milk beverage that respectively prepared by Example 1 and comparative example 1, method of testing be forint phenol colorimetric method (see the research of the commercially available tea-based beverages antioxidation activities of .8 kind such as Huang Ying Yvonne and total phenol content. guangdong agricultural science, 2013,18:101-104), tester model: Lambda 25 type UV, visible light spectrophotometer, test wavelength: 765nm, using catechin as polyphenol standard substance.Test result is as shown in table 1, the total phenol content of rose ginger milk beverage prepared by embodiment 1 is about 2.5 times of rose ginger milk beverage total phenol content prepared by comparative example 1, illustrate that the method for the invention can reduce the loss of aldehydes matter in process in ginger and rose effectively, thus improve the nutritive value of product.
Table 1 total phenol content
2, the chromatogram of aldehydes matter in raw material leaching liquor
Because main flavor in raw material leaching liquor and nutriment are [6]-gingerol, [8]-gingerol, [10]-gingerol and [6]-salad oil, their structural formula is as follows respectively:
Leaching liquor is prepared respectively according to the method for the step (1) of embodiment 1 and comparative example 1, by gained leaching liquor at 121 DEG C of sterilizing 20min, after diluting identical multiple, adopt the content of quantitative determination of high-performance liquid [6]-gingerol, [8]-gingerol, [10]-gingerol and [6]-salad oil.Tester model: Agilent 1100 type high performance liquid chromatograph, chromatographic column model: InertsilODS-3 C18 post (4.6mm × 250mm, 5 μm), test wavelength: 280nm.The high-efficient liquid phase chromatogram that test obtains is as shown in Fig. 1 (method in embodiment 1) and Fig. 2 (method in comparative example 1).Relatively from the peak area of [6]-gingerol, [8]-gingerol, [10]-gingerol and [6]-salad oil in Fig. 1 and Fig. 2, the content of 4 kinds of compositions in the leaching liquor that the content of the leaching liquor that described in embodiment 1 prepared by method above-mentioned 4 kinds of compositions is after sterilization prepared apparently higher than method described in comparative example 1, illustrates that the method for the invention can reduce the loss at sterilization process of local flavor in ginger and active material effectively.
3, sensory evaluation test
Sensory evaluation test by 10 organoleptic detection persons to marking to the mouthfeel of rose ginger milk beverage prepared by embodiment 5 and comparative example 1, fragrance, color and luster, flavour and these 5 indexs of the property organized and coordinated respectively, every index 10 points, amount to 50 points, test result get 10 organoleptic detection persons to scoring mean value, result is as shown in table 2.As shown in Table 2, the organoleptic quality of rose ginger milk beverage of the present invention is obviously better than the organoleptic quality of rose ginger milk beverage prepared by comparative example 1.
Table 2 sensory evaluation test result
4, storage-stable test
Under rose ginger milk beverage prepared by embodiment 1 ~ 5 is placed in low temperature (5 ± 1 DEG C), room temperature and high temperature (37 ± 1 DEG C) condition respectively, detect the structural state of each sample in storage and with or without precipitation status, wherein low temperature and hot conditions adopt constant incubator to provide.The model of constant incubator: the permanent DPH-9042 type in Shanghai one.
Storage-stable test result is as shown in table 3, and as shown in Table 3, the rose ginger milk beverage that embodiment 1 ~ 5 obtains preserves 180 days under cryogenic, and beverage structural state is coordinated, and produces without precipitation; Room temperature storage 150 days, beverage structural state was coordinated, and produce without precipitation, when room temperature storage to 180 day, beverage structural state is still coordinated, and only has and precipitates generation on a small quantity; Preserve 45 days in hot conditions, beverage structural state is coordinated, and produces without precipitation, and when hot conditions storage was to 60 days, beverage structural state is still coordinated, and only has and precipitates generation on a small quantity.Illustrate that rose ginger milk beverage of the present invention has good stability in storage.
Table 3 storage-stable test result
√ represents that beverage structural state is coordinated, without precipitation.
Claims (10)
1. a rose ginger milk beverage, is characterized in that the component of this rose ginger milk beverage raw material and the weight portion of each component comprise: 1 ~ 10 part, ginger, milk powder 1 ~ 8 part, rose 0.5 ~ 2 part, 2 ~ 8 parts, brown sugar, white sugar 2 ~ 8 parts, enuleation date 0.1 ~ 1 part, dried longan pulp 0.1 ~ 1 part, matrimony vine 0.01 ~ 0.2 part, emulsifing thickener 0.1 ~ 0.8 part, embedding medium 0.1 ~ 0.8 part;
Preparation method is as follows:
(1) ginger is taken by above-mentioned weight portion, rose, enuleation date, dried longan pulp and matrimony vine, mix after they are pulverized, add in 15 ~ 40 weight parts waters and form Solid-liquid mixture, pH value to 4 ~ 6 of Solid-liquid mixture are adjusted with acidity regulator, 10 ~ 30min is soaked in 20 ~ 30 DEG C, then 80 ~ 100 DEG C of lixiviate 1 ~ 3h are warming up to, filter, collect filtrate and in filter residue, add 20 ~ 40 weight parts waters and form Solid-liquid mixture, pH value to 4 ~ 6 of Solid-liquid mixture are regulated with acidity regulator, be warming up to 80 ~ 100 DEG C of lixiviate 1 ~ 3h, filter, collect filtrate,
(2) take embedding medium by above-mentioned weight portion and be dissolved in 5 ~ 20 parts of hot water and form embedding medium solution, embedding medium solution is mixed with the filtrate of twice collection in step (1);
(3) take milk powder, brown sugar, white sugar and emulsifing thickener by above-mentioned weight portion and add in 14 ~ 30 weight parts waters, under agitation be heated to the dissolving of milk powder, brown sugar, white sugar and emulsifing thickener and obtain lactose liquid, described lactose liquid is mixed with step (2) gained feed liquid, add 5 ~ 21 weight parts waters and regulate pol, then homogeneous, sterilizing, obtains rose ginger milk beverage.
2. rose ginger milk beverage according to claim 1, is characterized in that described embedding medium is sodium alginate, gelatin, 2-HP-BETA-CD or casein.
3. rose ginger milk beverage according to claim 1 or 2, is characterized in that described emulsifing thickener is diacetyl tartarate list double glyceride, stearoyl lactate, sodium phosphate trimer, guar gum or carragheen.
4. rose ginger milk beverage according to claim 1 or 2, is characterized in that described acidity regulator is lactic acid, malic acid, tartaric acid or citric acid.
5. rose ginger milk beverage according to claim 1 or 2, is characterized in that the temperature of step (2) described hot water is 40 ~ 60 DEG C.
6. rose ginger milk beverage according to claim 1 or 2, is characterized in that step (3) is under agitation heated to 70 ~ 90 DEG C and milk powder, brown sugar, white sugar and emulsifing thickener are dissolved.
7. rose ginger milk beverage according to claim 6, is characterized in that step (3) is under agitation heated to after milk powder, brown sugar, white sugar and emulsifing thickener dissolve, and crosses to filter undissolved impurity and obtain lactose liquid.
8. rose ginger milk beverage according to claim 1 or 2, is characterized in that step (3) described sterilizing is at 115 ~ 121 DEG C of sterilizing 10 ~ 30min.
9. rose ginger milk beverage according to claim 1 or 2, is characterized in that ginger, rose, enuleation date, dried longan pulp and wolfberry fruit powder being broken to granularity in step (1) is 0.2 ~ 1cm.
10. rose ginger milk beverage according to claim 1 or 2, is characterized in that described water is deionized water or distilled water.
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