CN104686664B - A kind of rose ginger milk drink and preparation method thereof - Google Patents
A kind of rose ginger milk drink and preparation method thereof Download PDFInfo
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Abstract
The invention provides a kind of rose ginger milk drink, the component of the rose ginger milk drink raw material and the parts by weight of each component include：1~10 part of ginger, 1~8 part of milk powder, 0.5~2 part of rose, 2~8 parts of brown sugar, 2~8 parts of white sugar, 0.1~1 part of enuleation date, 0.1~1 part of dried longan pulp, 0.01~0.2 part of matrimony vine, 0.1~0.8 part of emulsifing thickener, 0.1~0.8 part of embedding medium；Preparation method is：(1) it is added to the water preparing raw material leaching liquor after crushing ginger, rose, enuleation date, dried longan pulp and matrimony vine；(2) embedding medium is dissolved in hot water and forms embedding agent solution, embedding agent solution is well mixed with raw material leaching liquor；(3) milk powder, brown sugar, white sugar and emulsifing thickener are added to the water, dissolving is heated under agitation and obtains lactose liquid, lactose liquid mixed with feed liquid obtained by step (2), add water regulation pol, then homogeneous, sterilizing, are produced.The ginger of the rose ginger milk drink is with rich flavor, and storage-stable is good, and healthy nutritive value is high.
Description
Technical field
The invention belongs to dairy products field, more particularly to a kind of rose ginger milk drink and preparation method thereof.
Background technology
With the fast development of social economy, the rhythm of life of people is gradually accelerated, and operating pressure also increases therewith.Grow this
In the past, people were easily in sub-health state, metabolic disorder, infection chill, stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, deficiency of food evil of vomitting, irregular menstruation etc. occurred
Situation.Because drug administration is also easy to produce side effect, therefore it is desirable to this inferior health is adjusted and improved by diet
State.
ZL 02138974.8 discloses a kind of ginger milk, by ginger juice and fresh milk Hybrid Heating to 70~100 DEG C, cooling
It is prepared to normal temperature.Because the main flavor and bioactive ingredients in ginger are the phenolic materials such as gingerol and salad oil
Matter, these materials are easily combined to form muddy or even precipitated with the lactoprotein in milk, therefore ginger milk existence and stability difference is not
Foot, due to not carrying out sterilization processing, also exist the shelf-life it is too short the problem of.
ZL 201110309952.8 discloses a kind of acidic flavored milk-contained drink containing ginger extract and its preparation side
Stabilizer is dissolved, mixes and adjust the feed liquid that acidity obtains acidic flavored milk beverage by method, this method with material containing lactoprotein, will
The feed liquid is mixed with ginger extract, and homogeneous, sterilization is produced；Wherein, the preparation method of ginger extract is as follows：After cutting into slices
Ginger add water in 90~110 DEG C of boilings 3~7 minutes, be cooled to 40~60 DEG C of mashing, 20~40 points extracted into hold-up tank
Clock, filtering, adds water and stirs.This method solves ginger milk beverage stability difference to a certain extent by adding stabilizer
Problem, but this method still suffers from following deficiency：(1) due to not taken measures when preparing ginger extract and product being sterilized pair
Aldehydes matter in ginger is protected, and in neutral or alkalescence extraction environment, aldehydes matter is in the form of phenol anion
In the presence of its less stable is easily oxidized to quinones substance and lost activity, in sterilization, the aldehydes matter in ginger
It is oxidized easily and loses activity, ultimately results in the ginger local flavor heavy losses of ginger milk beverage, bioactive ingredients content significantly
Decline, its nutritive value is also decreased.(2) although the stabilizer of addition can increase lactoprotein with lactoprotein by hydrophobic effect
Solubility in water, improves the stability of beverage, still, the combination of aldehydes matter and lactoprotein in ginger is mostly derived from phenol
Hydrogen bond action between hydroxyl and lactoprotein hydrophilic radical, stabilizer can not prevent the hydrophilic radical of phenolic hydroxyl group and lactoprotein from occurring
Hydrogen bond action, therefore, stabilizer can not be prevented effectively from aldehydes matter and be combined with lactoprotein, cause the storage-stable of beverage inadequate
It is good.
The content of the invention
Present invention aims to overcome that the deficiencies in the prior art are there is provided a kind of rose ginger milk drink and preparation method thereof, with
The species of abundant ginger milk drink, increases the ginger local flavor of ginger milk drink, improves its storage-stable and healthy nutritive value.
Rose is rich in vitamin C, vitamin E and tannic acid, with improvement human endocrine imbalance, dispelling fatigue, tune
Reason female incretion, stimulate circulation, beautifying face and moistering lotion, menstruation regulating and the effects such as stomach.The present invention is by rose and ginger and milk powder
Compounding, is to be based on following reason：Vitamin C in rose can effectively promote human body to entering the absorption of iron in milk powder, vitamin E and
Tannic acid can not only strengthen the menstruation regulating of aldehydes matter and stomach effect in ginger, and with dispelling fatigue, improvement female incretion
Effect.Therefore, the active component in rose can produce good with the nutritional ingredient in ginger and milk powder and effect material
Complementation.Jujube, dried longan pulp and the addition of matrimony vine not only increase the nutritional ingredients such as the vitamin and mineral of ginger milk drink,
And make the local flavor of ginger milk drink softer abundant.
The rose ginger milk drink that the present invention is provided, the component of the rose ginger milk drink raw material and the parts by weight bag of each component
Include：1~10 part of ginger, 1~8 part of milk powder, 0.5~2 part of rose, 2~8 parts of brown sugar, 2~8 parts of white sugar, enuleation date 0.1~1
Part, 0.1~1 part of dried longan pulp, 0.01~0.2 part of matrimony vine, 0.1~0.8 part of emulsifing thickener, 0.1~0.8 part of embedding medium；
Preparation method is as follows：
(1) ginger, rose, enuleation date, dried longan pulp and matrimony vine are weighed by above-mentioned parts by weight, is mixed after they are crushed
Uniformly, add in 15~40 parts by weight water and form Solid-liquid mixture, with the pH value of acidity regulator tune Solid-liquid mixture to 4~6,
10~30min is soaked in 20~30 DEG C, 80~100 DEG C of 1~3h of extraction are then heated to, filtering collects filtrate and into filter residue
20~40 parts by weight water formation Solid-liquid mixture is added, the pH value for adjusting Solid-liquid mixture with acidity regulator heats up to 4~6
To 80~100 DEG C of 1~3h of extraction, filtrate is collected in filtering；
(2) weigh embedding medium by above-mentioned parts by weight and be dissolved in 5~20 parts of hot water and form embedding agent solution, by embedding medium
Solution is well mixed with the filtrate collected twice in step (1)；
(3) milk powder, brown sugar, white sugar and emulsifing thickener are weighed by above-mentioned parts by weight and added in 14~30 parts by weight water,
Milk powder, brown sugar, white sugar and emulsifing thickener dissolving are heated under agitation and obtains lactose liquid, by the lactose liquid and step (2)
Gained feed liquid is mixed, and adds 5~21 parts by weight water regulation pol, then homogeneous, sterilizing, produce rose ginger milk drink.
In the technical scheme of above-mentioned rose ginger milk drink, the embedding medium is sodium alginate, gelatin, 2- hydroxy propyl-Betas-ring
Dextrin or casein.
In the technical scheme of above-mentioned rose ginger milk drink, the emulsifing thickener be diacetyl tartarate list double glyceride,
Stearoyl lactate, sodium tripolyphosphate, guar gum or carragheen.
In the technical scheme of above-mentioned rose ginger milk drink, the acidity regulator is lactic acid, malic acid, tartaric acid or lemon
Lemon acid.
In the technical scheme of above-mentioned rose ginger milk drink, the rose, enuleation date, dried longan pulp, matrimony vine are that it is done
Product.
In the technical scheme of above-mentioned rose ginger milk drink, the temperature of step (2) described hot water is 40~60 DEG C.
In the technical scheme of above-mentioned rose ginger milk drink, step (3) be heated under agitation 70~90 DEG C make milk powder, it is red
Sugar, white sugar and emulsifing thickener dissolving；Because the quality of brown sugar is unstable, wherein water insoluble impurity may be contained, it is
The impurity in brown sugar is avoided to adversely affect the stability of rose ginger milk, technical scheme preferably is：Under agitation plus
After heat to milk powder, brown sugar, white sugar and emulsifing thickener dissolving, it is filtered to remove undissolved impurity and obtains lactose liquid.
In the technical scheme of above-mentioned rose ginger milk drink, step (3) it is described sterilizing be 115~121 DEG C sterilize 10~
30min。
In the technical scheme of above-mentioned rose ginger milk drink, in step (1) by ginger, rose, enuleation date, dried longan pulp and
Matrimony vine is crushed to granularity for 0.2~1cm.
In the technical scheme of above-mentioned rose ginger milk drink, step (3) carries out filling after homogeneous, and sterilizing behaviour is then carried out again
Make.
In the technical scheme of above-mentioned rose ginger milk drink, the water refers to pure, clean, does not contain impurity or bacterium
Water, to meet the water of standards for drinking water quality as source water, using Water warfares such as the way of distillation, electroosmose process or hyperfiltrationes
The water that technique is processed；Preferably deionized water or distilled water.
Compared with prior art, the invention has the advantages that：
1st, the rose ginger milk drink that the present invention is provided is a kind of new ginger milk drink, due on the basis of ginger and milk powder
On with the addition of rose, and be aided with the vitamin C being rich in jujube, dried longan pulp and matrimony vine, rose, vitamin E and tannin
Acid produces the vitamin C in good complementation, rose with the nutritional ingredient and effect material in ginger and milk powder to be had
The absorption for promoting human body to entering iron in milk powder is imitated, vitamin E and tannic acid can not only strengthen the menstruation regulating of aldehydes matter and stomach in ginger
Effect, and there is dispelling fatigue, improve female incretion, jujube, dried longan pulp and the addition of matrimony vine add ginger milk
The nutritional ingredients such as the vitamin and mineral of beverage, thus ginger milk drink of the present invention have nutritious tonifying, expel pathogenic wind from the body surface, temperature
The effect of meridian and relieving pain, conditioning vim and vigour and beautifying face and moistering lotion, can meet the demand for the ginger milk drink that consumer is protruded healthcare function, especially
It is suitable for suitable for women for drinking.
2nd, because the raw material leaching liquor of rose ginger milk drink of the present invention is prepared under the conditions of low in acidity, phenolic material
Matter is in faintly acid because of the presence of phenolic hydroxyl group, and it exists under the conditions of low in acidity with phenol molecular forms, the phenolic material of molecular forms
The stability of matter is good, it is not easy to is oxidized destruction, therefore efficiently avoid leaching process to aldehydes matter in low in acidity condition
The loss caused；Raw material leaching liquor is embedded because the method for the invention employs embedding medium, embedding operation can drop
It is low or even avoid high-temperature sterilization from operating destruction to phenols flavor substance and active component in ginger.The connection of abovementioned technology
Conjunction is used, and not only make it that the ginger of the rose ginger milk drink of the present invention is with rich flavor, and greatly reduces the loss of active component,
Overcome existing ginger milk ginger local flavor and the serious deficiency of active ingredient loss in preparation process.
3rd, because the present invention with the addition of emulsifing thickener and embedding medium in the preparation process of rose ginger milk drink, emulsification increases
Thick dose can assign the fine and smooth soft mouthfeel of product and improve its storage-stable；Embedding medium can be by phenol such as gingerol and salad oils
Class material is wrapped up well, is formed microcapsules, is combined with lactoprotein so as to be effectively prevented from these materials and produce precipitation, because
This, rose ginger milk drink of the present invention has good storage-stable, and experiment shows, rose ginger milk drink of the present invention
In room temperature storage 150 days, structural state was coordinated, produced without precipitation, room temperature storage 180 days very much, and structural state collaboration is only few
Amount precipitation is produced, and this can effectively extend the shelf life of product.
4th, the method for the invention is on the basis of the phenols local flavor and nutriment in retaining ginger to greatest extent, also
It with the addition of jujube, dried longan pulp and matrimony vine so that the local flavor of ginger milk drink is softer and abundant, the sense of the rose ginger milk drink
Official is best in quality, and sensory evaluation experiment shows the rose ginger milk drink in mouthfeel, fragrance, color and luster, flavour and the property organized and coordinated
Aspect is all showed well, this raw material proportioning used with the present invention, the embedding medium of selection and the species of emulsifing thickener and addition
Amount, and the preparation technology used is inseparable.
5th, due to during the leaching liquor of the raw materials such as ginger, rose is prepared, employing the technology hand of secondary extraction
Section, this effectively improves the extracting effect to active component in ginger, rose and other raw materials, and this is not only advantageous to improve
The utilization rate of raw material, and the extracting efficiency to active component in raw material can be improved, shorten the process time.
6th, the raw material sources of rose ginger milk drink of the present invention are wide, and technique is simple, and low manufacture cost is easy to industrial metaplasia
Production.
Brief description of the drawings
High performance liquid chromatography chromatograms of the Fig. 1 for leaching liquor prepared by embodiment 1 after sterilized.
High performance liquid chromatography chromatograms of the Fig. 2 for leaching liquor prepared by comparative example 1 after sterilized.
Embodiment
Rose ginger milk drink of the present invention and preparation method thereof is described further below by embodiment.It is following
In each embodiment, the rose, jujube, dried longan pulp, matrimony vine are its dried product, clean them using preceding, are dried, jujube
Stoning；The ginger is cleaned using preceding water, is dried.
Embodiment 1
In the present embodiment, the component of rose ginger milk drink raw material and the parts by weight 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 are double
The single double glyceride 0.1kg of acetyltartaric acid, embedding medium sodium alginate 0.3kg, deionized water 101kg.
Preparation method is as follows：
(1) 4kg gingers, 0.5kg roses, 0.1kg enuleation dates, 0.2kg dried longan pulps and 0.02kg matrimony vines are weighed, group is used
Knit bruisher and they be crushed to granularity for 0.2~0.5cm, the raw material of crushing is well mixed, added in 26kg deionized waters,
Stir to form Solid-liquid mixture, the pH value for adjusting Solid-liquid mixture with lactic acid is soaked 20min in 30 DEG C, then heated up to 4
To 100 DEG C of extraction 1h, filtering collects filtrate and 40kg deionized waters is added into filter residue, stirs to form Solid-liquid mixture,
The pH value for adjusting Solid-liquid mixture with lactic acid is warming up to 100 DEG C of extraction 1h to 4, and filtering collects filtrate, by the filter collected twice
Liquid merges, and obtains raw material leaching liquor；
(2) 0.3kg sodium alginates are weighed to add 5kg temperature in 40 DEG C of deionized water, to stir complete to sodium alginate
Dissolving forms sodium alginate soln, and mixing time is 1h；Then sodium alginate soln is added to the raw material obtained by step (1) to soak
In extract, it is well mixed；
(3) 1kg milk powder, 2kg brown sugar, 7kg white sugar and 0.1kg diacetyl tartarate list double glycerides are weighed, 20kg is added
In deionized water, 70 DEG C are heated under agitation, continue to stir 1h, milk powder, brown sugar, white sugar and diacetyl tartarate list diglycerol
Ester dissolves, and obtains lactose liquid, then adds the lactose liquid in feed liquid obtained by step (2), adds 10kg deionized waters tune
Save beverage pol, then homogeneous, 115 DEG C sterilize 30min, be cooled to room temperature, produce rose ginger milk drink.
Embodiment 2
In the present embodiment, the component of rose ginger milk drink raw material and the parts by weight 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 breast
Sour sodium 0.5kg, embedding medium gelatin 0.1kg, deionized water 107kg.
Preparation method is as follows：
(1) 1kg gingers, 2kg roses, 1kg enuleation dates, 1kg dried longan pulps and 0.2kg matrimony vines are weighed, tissue mashing is used
They are crushed to granularity for 0.4~0.8cm by machine, and the raw material of crushing is well mixed, and are added in 20kg deionized waters, and stirring is equal
Even formation Solid-liquid mixture, the pH value for adjusting Solid-liquid mixture with malic acid is soaked 30min in 30 DEG C, then heated to 6
100 DEG C of extraction 1h, filtering collects filtrate and 30kg deionized waters is added into filter residue, stirs to form Solid-liquid mixture, use
The pH value of malic acid regulation Solid-liquid mixture is warming up to 100 DEG C of extraction 1h to 6, and filtering collects filtrate, by the filter collected twice
Liquid merges, and obtains raw material leaching liquor；
(2) weigh 0.1kg gelatin and add 15kg temperature in 60 DEG C of deionized water, stirring is completely dissolved to be formed to gelatin
Gelatin solution, mixing time is 0.5h；Then gelatin solution is added in the raw material leaching liquor obtained by step (1), mixing is equal
It is even；
(3) 4kg milk powder, 5kg brown sugar, 5kg white sugar and 0.5kg stearoyl lactates are weighed, is added in 30kg deionized waters,
90 DEG C are heated under agitation, continue to stir 1h, milk powder, brown sugar, white sugar sweet tea and stearoyl lactate dissolving, filtering obtain breast
Liquid glucose, then adds the lactose liquid in feed liquid obtained by step (2), adds the pol that 12kg deionized waters adjust beverage,
Then homogeneous, 115 DEG C sterilize 15min, be cooled to room temperature, produce rose ginger milk drink.
Embodiment 3
In the present embodiment, the component of rose ginger milk drink raw material and the parts by weight 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 trimerization
Sodium phosphate 0.8kg, embedding medium 2-HP-BETA-CD 0.8kg, deionized water 99kg.
Preparation method is as follows：
(1) 8kg gingers, 1kg roses, 0.5kg enuleation dates, 0.5kg dried longan pulps and 0.1kg matrimony vines are weighed, tissue is used
They are crushed to granularity for 0.6~1cm by bruisher, and the raw material of crushing is well mixed, and are added in 30kg deionized waters, stirring
Solid-liquid mixture is formed uniformly, the pH value for adjusting Solid-liquid mixture with tartaric acid is soaked 10min in 20 DEG C, then heated to 5
80 DEG C of extraction 3h, filtering collects filtrate and 23kg deionized waters is added into filter residue, stirs to form Solid-liquid mixture, use
The pH value of tartaric acid regulation Solid-liquid mixture is warming up to 80 DEG C of extraction 2h to 5, and filtering collects filtrate, by the filtrate collected twice
Merge, obtain raw material leaching liquor；
(2) 0.8kg 2-HP-BETA-CDs are weighed to add 10kg temperature in 50 DEG C of deionized water, to stir to 2-
Hydroxypropyl-β-cyclodextrin is completely dissolved to form 2-HP-BETA-CD solution, and mixing time is 0.7h；Then by 2- hydroxypropyls
Group-beta-cyclodextrin solution is added in the raw material leaching liquor obtained by step (1), is well mixed；
(3) 8kg milk powder, 8kg brown sugar, 3kg white sugar and 0.8kg sodium tripolyphosphates are weighed, is added in 28kg deionized waters,
80 DEG C are heated under stirring, continues to stir 0.6h, milk powder, brown sugar, white sugar and sodium tripolyphosphate dissolving, filtering obtain lactose liquid,
Then the lactose liquid is added in feed liquid obtained by step (2), adds the pol that 8kg deionized waters adjust beverage, Ran Houjun
Matter, 121 DEG C sterilize 10min, be cooled to room temperature, produce rose ginger milk drink.
Embodiment 4
In the present embodiment, the component of rose ginger milk drink raw material and the parts by weight 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 melon
You are glue 0.7kg, embedding medium casein 0.6kg, distilled water 110kg.
Preparation method is as follows：
(1) 10kg gingers, 0.8kg roses, 0.4kg enuleation dates, 0.4kg dried longan pulps and 0.01kg matrimony vines are weighed, is used
They are crushed to granularity for 0.3~0.7cm by tissue mashing machine, and the raw material of crushing is well mixed, and are added in 15kg distilled water,
Stir to form Solid-liquid mixture, the pH value for adjusting Solid-liquid mixture with citric acid soaks 15min, then to 5.5 in 30 DEG C
90 DEG C of extraction 1.8h are warming up to, filtering collects filtrate and 40kg distilled water is added into filter residue, stirs to form solid-liquid mixing
Material, the pH value for adjusting Solid-liquid mixture with citric acid is warming up to 80 DEG C of extraction 3h to 5.5, and filtering is collected filtrate, will received twice
The filtrate of collection merges, and obtains raw material leaching liquor；
(2) 0.6kg caseins are weighed and add 20kg temperature in 45 DEG C of distilled water, stirring to casein is completely dissolved shape
Into casein solution, mixing time is 0.8h；Then casein solution is added in the raw material leaching liquor obtained by step (1),
It is well mixed；
(3) 2kg milk powder, 6kg brown sugar, 6kg white sugar and 0.7kg guar gums are weighed, is added in 14kg distilled water, under agitation
85 DEG C are heated to, continues to stir 0.5h, milk powder, brown sugar, white sugar and guar gum dissolving, filtering obtain lactose liquid, then will be described
Lactose liquid is added in feed liquid obtained by step (2), adds the pol that 21kg distilled water adjusts beverage, then homogeneous, go out at 121 DEG C
Bacterium 20min, is cooled to room temperature, produces rose ginger milk drink.
Embodiment 5
In the present embodiment, the component of rose ginger milk drink raw material and the parts by weight 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 card
Draw glue 0.6kg, embedding medium gelatin 0.4kg, deionized water 90kg.
Preparation method is as follows：
(1) 5kg gingers, 1.2kg roses, 0.6kg enuleation dates, 0.1kg dried longan pulps and 0.1kg matrimony vines are weighed, group is used
Knit bruisher and they be crushed to granularity for 0.2~0.7cm, the raw material of crushing is well mixed, added in 40kg deionized waters,
Stir to form Solid-liquid mixture, the pH value for adjusting Solid-liquid mixture with lactic acid is soaked 25min in 30 DEG C, then heated up to 6
To 80 DEG C of extraction 3h, filtering collects filtrate and 20kg deionized waters is added into filter residue, stirs to form Solid-liquid mixture,
The pH value for adjusting Solid-liquid mixture with lactic acid is warming up to 80 DEG C of extraction 3h to 6, and filtering collects filtrate, by the filtrate collected twice
Merge, obtain raw material leaching liquor；
(2) weigh 0.4kg gelatin and add 5kg temperature in 55 DEG C of deionized water, stirring is completely dissolved to be formed to gelatin
Gelatin solution, mixing time is 0.6h；Then gelatin solution is added in the raw material leaching liquor obtained by step (1), mixing is equal
It is even；
(3) 5kg milk powder, 4kg brown sugar, 4kg white sugar and 0.6kg carragheens are weighed, is added in 20kg deionized waters, in stirring
Under be heated to 90 DEG C, continue to stir 0.5h, milk powder, brown sugar, white sugar and carragheen dissolving, filtering obtain lactose liquid, then by institute
State lactose liquid to add in feed liquid obtained by step (2), add the pol that 5kg deionized waters adjust beverage, then homogeneous, 118
DEG C sterilizing 25min, be cooled to room temperature, produce rose ginger milk drink.
Comparative example 1
In this comparative example, the component of rose ginger milk drink raw material and the parts by weight 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 are double
The single double glyceride 0.1kg of acetyltartaric acid, deionized water 101kg.
Preparation method is as follows：
(1) 4kg gingers, 0.5kg roses, 0.1kg enuleation dates, 0.2kg dried longan pulps and 0.02kg matrimony vines are weighed, group is used
Knit bruisher and they be crushed to granularity for 0.2~0.5cm, the raw material of crushing is well mixed, added in 66kg deionized waters,
Stir, 20min is soaked in 30 DEG C, then heat to 100 DEG C of extraction 2h, filtering obtains raw material leaching liquor；
(2) 1kg milk powder, 2kg brown sugar, 7kg white sugar and 0.1kg diacetyl tartarate list double glycerides are weighed, 20kg is added
In deionized water, 70 DEG C are heated under agitation, continue to stir 1h, milk powder, brown sugar, white sugar and diacetyl tartarate list diglycerol
Ester dissolves, and obtains lactose liquid, then adds in step (1) raw material leaching liquor the lactose liquid, adds 10kg deionized waters
Adjust beverage pol, then homogeneous, 115 DEG C sterilize 30min, be cooled to room temperature, produce rose ginger milk drink.
Embodiment 6：Performance test
1st, total phenol content is determined
The rose ginger milk drink test total phenol content that respectively prepared by Example 1 and comparative example 1, method of testing is forint phenol
Colorimetric method (referring to：The research guangdong agricultural sciences of the commercially available tea-based beverages antioxidation activities of .8 kinds such as yellow jade-like stone Yvonne and total phenol content,
2013,18：101-104), tester model：The type UV, visible light spectrophotometers of Lambda 25, test wavelength：765nm, with
Catechin is used as polyphenol standard substance.Test result is as shown in table 1, the total phenol content of rose ginger milk drink prepared by embodiment 1
2.5 times of the rose ginger milk drink total phenol content that about prepared by comparative example 1, illustrate that the method for the invention can be efficiently reduced
The loss of aldehydes matter in process in ginger and rose, so as to improve the nutritive value of product.
The total phenol content of table 1
2nd, in raw material leaching liquor aldehydes matter chromatogram
Because main flavor in raw material leaching liquor and nutriment are [6]-gingerol, [8]-gingerol, [10]-gingerol
[6]-salad oil, their structural formula difference is as follows：
Leaching liquor is prepared according to the method for (1) the step of embodiment 1 and comparative example 1 respectively, by gained leaching liquor at 121 DEG C
Sterilize 20min, dilute after identical multiple using quantitative determination of high-performance liquid [6]-gingerol, [8]-gingerol, [10]-
The content of gingerol and [6]-salad oil.Tester model：The type high performance liquid chromatographs of Agilent 1100, chromatogram column type
Number：Inertsil ODS-3 C18 posts (4.6mm × 250mm, 5 μm), test wavelength：280nm.Test obtained high-efficient liquid phase color
Spectrogram is as shown in Fig. 1 (method in embodiment 1) and Fig. 2 (method in comparative example 1).Compare in Fig. 1 and Fig. 2 [6]-ginger peppery
Knowable to the peak area of element, [8]-gingerol, [10]-gingerol and [6]-salad oil, leaching liquor prepared by the methods described of embodiment 1
The content of 4 kinds of compositions in the leaching liquor that the content of above-mentioned 4 kinds of compositions is prepared apparently higher than the methods described of comparative example 1 after sterilization,
Illustrate that the method for the invention can efficiently reduce the loss of local flavor and active material in ginger in sterilization process.
3rd, sensory evaluation is tested
Sensory evaluation test is drunk by 10 organoleptic detection persons to the rose ginger milk prepared respectively to embodiment 5 and comparative example 1
This 5 indexs of mouthfeel, fragrance, color and luster, flavour and the property organized and coordinated of material are scored, 10 points of each index, amount to 50 points, are surveyed
Test result takes average value of 10 organoleptic detection persons to scoring, as a result as shown in table 2.As shown in Table 2, rose of the present invention
The organoleptic quality of ginger milk drink is substantially better than the organoleptic quality of the rose ginger milk drink of the preparation of comparative example 1.
The sensory evaluation test result of table 2
4th, storage-stable is tested
Rose ginger milk drink prepared by embodiment 1~5 is respectively placed in low temperature (5 ± 1 DEG C), room temperature and high temperature (37 ± 1
DEG C) under the conditions of, detect structural state of each sample in storage and whether there is precipitation status, wherein low temperature and hot conditions is adopted
There is provided with constant incubator.The model of constant incubator：The perseverance DPH-9042 types of Shanghai one.
As shown in table 3, as shown in Table 3, rose ginger milk drink exists storage-stable test result made from embodiment 1~5
Preserved 180 days under cryogenic conditions, beverage structural state is coordinated, no precipitation is produced；In room temperature storage 150 days, beverage structural state
Coordinate, no precipitation is produced, and when room temperature storage was to 180 days, beverage structural state is still coordinated, only a small amount of precipitation is produced；
Hot conditions are preserved 45 days, and beverage structural state is coordinated, and no precipitation is produced, when hot conditions were preserved to 60 days, beverage tissue
State is still coordinated, and only a small amount of precipitation is produced.Illustrate that rose ginger milk drink of the present invention has in storage good
Stability.
The storage-stable test result of table 3
√ represents that beverage structural state is coordinated, no precipitation.
Claims (9)
1. a kind of rose ginger milk drink, it is characterised in that the component of the rose ginger milk drink raw material and the parts by weight of each component are：
1~10 part of ginger, 1~8 part of milk powder, 0.5~2 part of rose, 2~8 parts of brown sugar, 2~8 parts of white sugar, 0.1~1 part of enuleation date,
0.1~1 part of dried longan pulp, 0.01~0.2 part of matrimony vine, 0.1~0.8 part of emulsifing thickener, 0.1~0.8 part of embedding medium；
Preparation method is as follows：
(1) ginger, rose, enuleation date, dried longan pulp and matrimony vine are weighed by above-mentioned parts by weight, mixes equal after they are crushed
It is even, add in 15~40 parts by weight water and form Solid-liquid mixture, the pH value of Solid-liquid mixture is adjusted to 4~6 with acidity regulator, in
20~30 DEG C of 10~30min of immersion, then heat to 80~100 DEG C of 1~3h of extraction, and filtering is collected filtrate and added into filter residue
Enter 20~40 parts by weight water formation Solid-liquid mixture, the pH value for adjusting Solid-liquid mixture with acidity regulator is warming up to 4~6
Filtrate is collected in 80~100 DEG C of 1~3h of extraction, filtering；
(2) weigh embedding medium by above-mentioned parts by weight and be dissolved in 5~20 parts of hot water and form embedding agent solution, agent solution will be embedded
It is well mixed with the filtrate collected twice in step (1)；The embedding medium is sodium alginate, gelatin, 2-HP-BETA-CD
Or casein；
(3) milk powder, brown sugar, white sugar and emulsifing thickener are weighed by above-mentioned parts by weight and added in 14~30 parts by weight water, stirred
Mix down and be heated to milk powder, brown sugar, white sugar and emulsifing thickener dissolving and obtain lactose liquid, by obtained by the lactose liquid and step (2)
Feed liquid is mixed, and adds 5~21 parts by weight water regulation pol, then homogeneous, sterilizing, produce rose ginger milk drink.
2. rose ginger milk drink according to claim 1, it is characterised in that the emulsifing thickener is diacetyl tartarate list
Double glyceride, stearoyl lactate, sodium tripolyphosphate, guar gum or carragheen.
3. rose ginger milk drink according to claim 1, it is characterised in that the acidity regulator is lactic acid, malic acid, wine
Stone acid or citric acid.
4. rose ginger milk drink according to claim 1, it is characterised in that the temperature of step (2) described hot water is 40~60
℃。
5. rose ginger milk drink according to claim 1, it is characterised in that step (3) is heated to 70~90 DEG C under agitation to be made
Milk powder, brown sugar, white sugar and emulsifing thickener dissolving.
6. rose ginger milk drink according to claim 5, it is characterised in that step (3) be heated under agitation milk powder, brown sugar,
After white sugar and emulsifing thickener dissolving, it is filtered to remove undissolved impurity and obtains lactose liquid.
7. rose ginger milk drink according to claim 1, it is characterised in that step (3) sterilizing is gone out at 115~121 DEG C
10~30min of bacterium.
8. rose ginger milk drink according to claim 1, it is characterised in that in step (1) by ginger, rose, be enucleated it is red
Jujube, dried longan pulp and matrimony vine are crushed to granularity for 0.2~1cm.
9. rose ginger milk drink according to claim 1, it is characterised in that the water is deionized water or distilled water.
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| KR20040063693A (en) * | 2003-01-08 | 2004-07-14 | 손영석 | Functional milk product |
| CN1543822A (en) * | 2003-11-17 | 2004-11-10 | 吉林省乳业集团广泽有限公司 | Ginseng saponin series dairy product and production process thereof |
| CN1276732C (en) * | 2004-04-02 | 2006-09-27 | 戚向阳 | Bee royal jelly health drink and its preparing method |
| CN101385562A (en) * | 2008-10-29 | 2009-03-18 | 刘绍 | Beverage and its preparation method |
| CN101530132A (en) * | 2009-04-24 | 2009-09-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing ginger and preparation method thereof |
| CN101874521B (en) * | 2009-11-13 | 2013-01-16 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing haw pulp and ginger juice and producing method thereof |
| CN102342324B (en) * | 2011-10-12 | 2013-05-01 | 内蒙古伊利实业集团股份有限公司 | Acidic milk beverage containing ginger extracting solution and preparation method thereof |
| CN102429026B (en) * | 2011-10-25 | 2013-09-25 | 内蒙古伊利实业集团股份有限公司 | Ginger extracting solution-containing flavoring emulsion and preparation method thereof |
| CN102511869B (en) * | 2011-12-29 | 2013-11-13 | 山西汉波食品股份有限公司 | Thickened red jujube ginger pulp |
| CN102870889B (en) * | 2012-10-16 | 2014-07-02 | 徐洁 | Production process for motherwort health milk tea with effects of regulating menstruation and promoting blood circulation |
| CN102960815A (en) * | 2012-12-04 | 2013-03-13 | 兰州佛慈制药股份有限公司 | Instant ganmai Chinese date beverage |
| CN103262892A (en) * | 2013-05-10 | 2013-08-28 | 光明乳业股份有限公司 | Coldness-fending-off milk and preparation method thereof |
| CN103478829A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Ginger-jujube juice beverage and preparation method thereof |
| CN103598335B (en) * | 2013-11-18 | 2015-10-28 | 广东嘉豪食品有限公司 | A kind of coagulating type Cantonese ginger milk curd convenience food and preparation method thereof |
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