CN104686670B - A kind of cereal milk beverage and preparation method thereof - Google Patents
A kind of cereal milk beverage and preparation method thereof Download PDFInfo
- Publication number
- CN104686670B CN104686670B CN201310652865.1A CN201310652865A CN104686670B CN 104686670 B CN104686670 B CN 104686670B CN 201310652865 A CN201310652865 A CN 201310652865A CN 104686670 B CN104686670 B CN 104686670B
- Authority
- CN
- China
- Prior art keywords
- cereal
- milk beverage
- rice
- beverage according
- grain
- 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.)
- Active
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a kind of cereal milk beverage and preparation method thereof, the cereal milk beverage is prepared by following weight percent composition：Milk 30% 50%, grain dust 1% 5%, sweet substance 0 8% in terms of sucrose, stabilizer 0.03% 0.5%, buffer salt 0 0.15%, flavoring essence 0 0.2%, surplus is water；Wherein described grain dust is cereal by expanding treatment, moisture≤8%, 60 mesh standard sieve percent of pass >=95%, total number of bacteria≤10000cfu/g, and the puffed degree of cereal is volumetric expansion to 37 times, it is expanded after proportion be 0.1 0.8 grams/ml；The cereal meal component is sesame, rice and emulsifying agent, and the wherein weight ratio of sesame and rice is 1：1.5 4, emulsifying agent weight is the 0.5 5% of grain dust weight；The emulsifying agent is that weight ratio is 1：8‑1：3 monoglyceride and sucrose fatty ester.
Description
Technical field
The present invention relates to field of food, specifically, is related to a kind of cereal milk beverage and preparation method thereof.
Background technology
Current contains in liquid dairy product, typically contains less grain component, simply conceptual addition, therefore cereal
Composition influences less on the stabilising system of liquid milk, and the flavor of whole product is typically based on milk taste in this kind of product, cereal
Flavor recalled by adding essence.
First, the flavor of the scale effect product between cereal and cereal, between cereal and milk, while can also influence to produce
The stability of product；Selection including other raw materials and stabilizer can all have influence on the final effect of product, it is therefore desirable to select one by one
Select；In the process, the proportioning process of product will also be matched, and otherwise the effect of product can be had a greatly reduced quality simultaneously.
Another kind of bread basket be in the form of pure cereal embody, it is not related to dairy component, there will not be dairy products and
The problem of cereal mixing produces, certainly also without corresponding flavor.
Patent CN102106392 discloses a kind of heath-preserving milk, and it contains 0.5-20% food raw material, 0.01-8% sweet teas
Taste auxiliary material, 0.1-0.5% stabilizers, 75-85% milk, water complement to 100%；Wherein food raw material are selected from white, green, black
One or more in color, red and yellow food material.Wherein yellow food material be selected from pawpaw, yellow peach, pumpkin, carrot,
One or more in millet, corn, fibert, mango, sea-buckthorn, banana, loquat, Chinese chestnut, soya bean and walnut.
For the liquid milk for obtaining a kind of unique flavor containing cereal and having good stability, spy proposes the present invention.
The content of the invention
It is an object of the present invention to provide a kind of cereal milk beverage.
Another object of the present invention is to provide the preparation method of the cereal milk beverage.
For the above-mentioned purpose, on the one hand, the invention provides a kind of cereal milk beverage, the cereal milk beverage by weighing as follows
Amount percent composition is prepared：Milk 30%-50%, grain dust 1%-5%, sweet substance 0-8% in terms of sucrose, stabilizer
0.03%-0.5%, buffer salt 0-0.15%, flavoring essence 0-0.2%, emulsifying agent 0.05%-1.0%, surplus are water；Wherein described paddy
Thing powder is cereal by expanding treatment, moisture≤8%, 60 mesh standard sieve percent of pass >=95%, total number of bacteria≤10000cfu/g,
The puffed degree of cereal be volumetric expansion to 3-7 times, it is expanded afterwards proportion be 0.1-0.8g/ml；The cereal meal component is sesame, greatly
Rice and emulsifying agent, wherein the weight ratio of sesame and rice are 1：1.5-4, emulsifying agent weight are the 0.5-5% of grain dust weight；Institute
It is that weight ratio is 1 to state emulsifying agent：8-1：3 monoglyceride and sucrose fatty ester.
Wherein the grain dust mouthfeel is tasted without raw sense, without burning；
Wherein the present invention preferably puffed degree be volumetric expansion to 3-6 times, expanded proportion afterwards is 0.2-0.5g/ml, moisture≤
8%。
According to cereal milk beverage of the present invention, the cereal milk beverage is preferably prepared by following weight percent composition
Form：The cereal milk beverage is prepared by following weight percent composition：Milk 30%-50%, grain dust 1.5%-4%, sweet tea
The taste material 2.5-6.5% in terms of sucrose, stabilizer 0.03%-0.5%, buffer salt 0.02-0.15%, flavoring essence 0-0.1%, surplus
For water.
Wherein the present invention can also the preferably buffer salt content be 0.08-0.15%.
Sesame contains substantial amounts of fat and protein, also dietary fiber, vitamin B1, vitamin B2, niacin, dimension life
The nutritional ingredients such as plain E, lecithin, calcium, iron, magnesium；Linoleic acid therein plays the role of to adjust cholesterol, and sesame also has blood-nourishing
Effect, can treat xerosis cutis, it is coarse, make that skin is moist, ruddy gloss.
But due to sesame heavy wool, it is difficult to be processed into fine-powdered, market yet there are no the milk beverage of addition sesame.The present invention once tasted
Sesame is ground into grain and prepares milk beverage by examination, but because particle is big, causes flavor taste to be difficult to merge with dairy products, and for a long time
Placement can cause sesame particle to precipitate and float, and largely effect on its shelf life.
The present invention has been surprisingly found that through many experiments, carries out expanding treatment after rice and sesame are mixed, can obtain good
Good sesame swelling powder.
The present invention further research is found, when sesame and rice weight ratio are 3：When 7, optimum degree can be reached.
According to cereal milk beverage of the present invention, wherein it is also preferred that it is 1 that emulsifying agent, which is weight ratio,：4 monoglyceride
And sucrose fatty ester.
According to cereal milk beverage of the present invention, the monoglyceride is molecular distillation monoglyceride, citric acid monoglyceride, wine
One or more of combinations in stone acid monoglyceride, butanedioic acid monoglyceride and acetic acid monoglyceride；
According to cereal milk beverage of the present invention, the sucrose fatty ester is this area conventional reagent, and it can be with business
Purchase obtains, and the commercially available sucrose fatty ester for meeting respective quality standard can be used to the present invention, and for example Deere chemical industry in Zhejiang is limited
The model S-15 of company sucrose fatty ester.
According to cereal milk beverage of the present invention, the stabilizer includes microcrystalline cellulose, sodium carboxymethylcellulose, card
Draw glue, guar gum, converted starch, xanthans, gellan gum, sodium alginate, maltodextrin, single hard fatty acids glyceride, Sucrose Fatty Acid Ester
Fatty acid glyceride, polyglycerol ester, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetic acid monoglyceride, junket Starters acid
One or more in sodium, stearoylketene sodium lactate and double hard fatty acids glyceride；
According to cereal milk beverage of the present invention, wherein the further preferably stabilizer includes following percentage by weight
Composition：Gellan gum 0.02-0.035%, microcrystalline cellulose 0.05-0.4%, wherein using milk beverage gross weight as 100%.
According to cereal milk beverage of the present invention, wherein further preferably the buffer salt includes sodium tripolyphosphate, phosphorus
One or more in sour disodium hydrogen, sodium pyrophosphate, sodium carbonate, sodium acid carbonate, sodium citrate.
According to cereal milk beverage of the present invention, the cereal of the expanding treatment is by the preparation method that comprises the following steps
Obtain：
（1）Screening：Cereals raw material is by shelling, cleaning, purifying；Cereal by purified treatment is visible by naked eyes external
Impurity, moisture≤15%；
（2）Curing：Cereal powder raw material by screening passes through expanding treatment；
Wherein preferably the expanding treatment corn expanding degree for volumetric expansion to 3-7 times, it is expanded afterwards proportion be 0.1-
0.8g/ml, moisture≤8%；
Wherein more preferably puffed degree be volumetric expansion to 3-6 times, expanded proportion afterwards is 0.2-0.5g/ml, moisture≤8%；
（3）Crush and sieve：It is the mesh of 10 mesh -300 to crush or be milled into granularity the cereals raw material Jing Guo maturation process
Grain dust or molecule, it is standby.
According to cereal milk beverage of the present invention, step（2）It is to mix emulsifying agent and the sesame by screening and rice
≤ 1mm is crushed to after conjunction, then carries out expanding treatment.
According to cereal milk beverage of the present invention, screening preferred for this invention is：
（a）Raw grain removes shell：For example shell is removed for the system of grinding；
（b）Preliminary removal of impurities：For example tentatively cleaned with receiving sieve, be filtered to remove and differ more stone with oat seed size
The large scale such as head, shell impurity and trickle sandy soil；
（c）Remove stone：For example the impurity such as the sandstone similar to oat size, glass are removed with the screening of suction specific-gravity stoner；
（d）Feather plucking：Unhairing machine is for example used, grinds off the fine hair at cereal seed both ends；
（e）Peeling：Refiner is for example used, the lighter compositions such as oat hull are removed using wind-force；
（f）Remove coarse cereals：For example with from horizontal sieve, using the difference of cross-sectional area, screening removes other grain components；
（g）Shell：For example sieved with Buckie, different using proportion, shaking-sieving removes the oat seed with shell；
（h）Color sorting：Photoelectric colour sorter is for example used, different using color, screening removes the different seed of color；
（i）Remove particle：Pocket separator is for example used, is cheated using pocket, removes particle or the grain of half；
According to cereal milk beverage of the present invention, the cereal milk beverage is prepared into by the method comprised the following steps
Arrive：
（1）Dispensing：
（a）Prepare the mixed solution of stabilizer and sweet substance：By Milk During Heating, stabilizer and sweet substance are added, is filled
Point dissolving mixes, and homogeneous, the feed liquid prepared is standby；
Wherein the present invention preferably by Milk During Heating to 85 DEG C ± 5 DEG C；
Wherein can also preferably homogenization pressure be 150-200bar；
（b）Prepare cereal solution：Curing cereal, buffer salt are added to the water, it is fully dissolved, filters, homogeneous, prepares
Feed liquid it is standby；
Wherein preferably described water weight is the 30-50% of total ingredients by weight；
Wherein still further preferably the temperature of the water is 85 DEG C ± 5 DEG C；
Wherein still further preferably described processing condition is 150-250bar；
（c）The feed liquid prepared by more than is well mixed, and dosage is settled to water and milk, is added flavoring essence and is mixed
Close solution；
（2）Homogeneous：
Wherein the preferably homogenization pressure is 150-250bar；
Wherein by step more preferably before homogeneous（c）Obtained mixed solution is filtered by 30 mesh filter screens；
（3）Sterilize, be filling, obtaining the cereal milk beverage；
It is preferred that the sterilization conditions are to sterilize 4s at 137 DEG C~142 DEG C；
Wherein it is also preferred that it is filling be the mixed solution after sterilization is cooled to after 20 DEG C carry out again it is filling.
Wherein it is understood that when the component content of cereal milk beverage of the present invention is 0%, such as sweet substance, delay
When to rush salt and flavoring essence one or more of content therein be 0%, then in above-mentioned corresponding steps and the composition is added without.
According to cereal milk beverage of the present invention, wherein grain can be added, grain can be selected from rice,
Glutinous rice, brown rice, adlay, corn, sorghum rice, red bean, mung bean, millet, black rice, red rice, scented rice, sesame, oat, buckwheat, barley,
One or more in wheat, peanut, walnut, almond, fibert, cashew nut, American pistachios, macadamia；Grain can be
Whole particle or particle, and particle size is：1~7mm of length, width before 1~6mm of particle diameter before immersion water suction, or immersion water suction
Spend 1~5mm.
As needed to add grain in fruit product, can be killed using the online adding technique of existing particle in mixed solution
Added before bacterium technique in mixed solution.
On the other hand, present invention also offers the preparation method of above-mentioned cereal milk beverage, methods described to comprise the following steps：
The preparation of the cereal of expanding treatment includes：
（1）Screening：Cereals raw material is by shelling, cleaning, purifying；Cereal by purified treatment is visible by naked eyes external
Impurity, moisture≤15%；
（2）Curing：Cereal powder raw material by screening passes through expanding treatment；
Wherein preferably the expanding treatment corn expanding degree for volumetric expansion to 3-7 times, it is expanded afterwards proportion be 0.1-0.8
Gram/ml, moisture≤8%；
Wherein more preferably puffed degree be volumetric expansion to 3-6 times, expanded proportion afterwards is 0.2-0.5g/ml, moisture≤8%；
（3）Crush and sieve：It is the mesh of 10 mesh -300 to crush or be milled into granularity the cereals raw material Jing Guo maturation process
Grain dust or molecule, it is standby.
According to method of the present invention, step（2）It is powder after mixing emulsifying agent and sesame by screening and rice
≤ 1mm is broken to, then carries out expanding treatment.
According to method of the present invention, screening preferred for this invention is：
（a）Raw grain removes shell：For example shell is removed for the system of grinding；
（b）Preliminary removal of impurities：For example tentatively cleaned with receiving sieve, be filtered to remove and differ more stone with oat seed size
The large scale such as head, shell impurity and trickle sandy soil；
（c）Remove stone：For example the impurity such as the sandstone similar to oat size, glass are removed with the screening of suction specific-gravity stoner；
（d）Feather plucking：Unhairing machine is for example used, grinds off the fine hair at cereal seed both ends；
（e）Peeling：Refiner is for example used, the lighter compositions such as oat hull are removed using wind-force；
（f）Remove coarse cereals：For example with from horizontal sieve, using the difference of cross-sectional area, screening removes other grain components；
（g）Shell：For example sieved with Buckie, different using proportion, shaking-sieving removes the oat seed with shell；
（h）Color sorting：Photoelectric colour sorter is for example used, different using color, screening removes the different seed of color；
（i）Remove particle：Pocket separator is for example used, is cheated using pocket, removes particle or the grain of half；
According to method of the present invention, methods described also comprises the following steps：
（1）Dispensing：
（a）Prepare the mixed solution of stabilizer and sweet substance：By Milk During Heating, stabilizer and sweet substance are added, is filled
Point dissolving mixes, and homogeneous, the feed liquid prepared is standby；
Wherein the present invention preferably by Milk During Heating to 85 DEG C ± 5 DEG C；
Wherein can also preferably homogenization pressure be 150-200bar；
（b）Prepare cereal solution：It will crush and curing cereal, the buffer salt of screening process be added to the water, make it fully molten
Solution, filtering, homogeneous, the feed liquid prepared are standby；
Wherein preferably described water weight is the 30-50% of total ingredients by weight；
Wherein still further preferably the temperature of the water is 85 DEG C ± 5 DEG C；
Wherein still further preferably described processing condition is 150-250bar；
（c）The feed liquid prepared by more than is well mixed, and dosage is settled to water and milk, is added flavoring essence and is mixed
Close solution；
（2）Homogeneous：
Wherein the preferably homogenization pressure is 150-250bar；
Wherein by step more preferably before homogeneous（c）Obtained mixed solution is filtered by 30 mesh filter screens；
（3）Sterilize, be filling, obtaining the cereal milk beverage；
It is preferred that the sterilization conditions are to sterilize 4s at 137 DEG C~142 DEG C；
Wherein it is also preferred that it is filling be the mixed solution after sterilization is cooled to after 20 DEG C carry out again it is filling.
According to method of the present invention, grain can be added in the cereal milk beverage, grain can select
From rice, glutinous rice, brown rice, adlay, corn, sorghum rice, red bean, mung bean, millet, black rice, red rice, scented rice, sesame, oat, buckwheat
One or more in wheat, barley, wheat, peanut, walnut, almond, fibert, cashew nut, American pistachios, macadamia；Grain
Can be whole grain or particle, and particle size is：Length 1 before 1~6mm of particle diameter before immersion water suction, or immersion water suction
~7mm, 1~5mm of width.
As needed to add grain in fruit product, can be killed using the online adding technique of existing particle in mixed solution
Added before bacterium technique in mixed solution.
In summary, the invention provides a kind of cereal milk beverage and preparation method thereof.The cereal milk beverage tool of the present invention
Have the following advantages：
1st, in product cereal materialses handling process application, make on the premise of product ensures extraordinary flavor, moreover it is possible to protect
Hold good stability；
2nd, due to the design of Product Process, make product that there is good flavor, mouthfeel, while the long goods more than 6 months
Frame phase internal stability is good；
3rd, due to the selection to cereal materialses in product and good collocation, make product that there is extraordinary flavor and mouthfeel；
If cereal addition is very little, flavor, mouthfeel all do not reach effect, if cereal addition is too big, may result in product viscosity
It is too high, cause product flocculation blocking, sense organ and product mobility are deteriorated, and influence drinking for consumer；
4th, due to the collocation with other raw materials of the selection of cereal materialses in product, long goods of the product more than 6 months is made
There is extraordinary stability in the frame phase；
5th, the combination of stabilizer can reach extraordinary mouthfeel effect in product, and can guarantee that more than 6 months and guarantee the quality
Phase is stable.
Embodiment
The implementation process of the present invention and caused beneficial effect are described in detail below by way of specific embodiment, it is intended to which help is read
Reader more fully understand the present invention essence and feature, not as to this case can practical range restriction.
Embodiment 1：
A kind of milk beverage containing cereal
（One）Formula：Milk 50%, grain dust 4%（Wherein rice meal and black sesame powder weight ratio are 7：3, emulsifying agent accounts for paddy
The 3% of thing powder gross weight, wherein molecular distillation monoglyceride and sucrose fatty ester weight ratio are 1：4）, sucrose 3%, molecular distillation list
Sweet fat 0.1%, sodium tripolyphosphate 0.1%, gellan gum 0.03%, microcrystalline cellulose 0.2%, flavoring essence 0.08%, surplus are softening
Water.
（Two）Technique：
1st, cereal is handled：
（1）Screening：Cereals raw material is by shelling, cleaning, purifying；Cereal by purified treatment is visible by naked eyes external
Impurity, moisture 14%.
（2）Curing：By molecular distillation monoglyceride and sucrose fatty ester and the rice meal and black sesame powder by screening
≤ 1mm is crushed to after mixing, is handled by puffing process technique, obtain puffed degree for volumetric expansion to 3 times, it is expanded after proportion be
0.5g/ml。
（3）Crush and sieve：Cereals raw material Jing Guo maturation process is crushed or ground as grain dust or small
Grain.As needed by cereals material screening into granularity for 60 mesh standard sieve percent of pass 98% cereal materialses it is standby, the grain dust
Mouthfeel is tasted without raw sense, without burning, moisture 5%, total number of bacteria 4000cfu/g.
2nd, dispensing：
（1）Prepare the mixed solution of stabilizer and sugar：The Milk During Heating of dosage 30% will be accounted for 75 DEG C.By stabilizer with
Sugar is added in material-compound tank, and fully dissolving mixes.Material is subjected to homogeneous, homogenization pressure 200bar.The feed liquid prepared is standby.
（2）Prepare cereal solution：The dispensing that the temperature for accounting for dosage 30% is 75 DEG C is squeezed into material-compound tank with water, added
Cereals and tripolyphosphate sodium raw materials, it is set fully to dissolve by circulating the mode such as material or stirring material.Feed liquid passes through 30 mesh
Strainer filtering.Material is passed through into 250bar homogeneous.The feed liquid prepared is standby.
（3）The solution prepared by more than is well mixed in semi-finished product tank.With appropriate ingredient water and pasteurised milk according to product
Physical and chemical index, material is settled to dosage.Add the raw materials such as essence.
3rd, homogeneous：Need to filter by 30 mesh filter screens before homogenizer, homogenization pressure 250bar.
4th, sterilize：Sterilized by 137 DEG C~142 DEG C/4s or equivalent other sterilising conditions.
5th, it is filling：By the product cooling after sterilization to carrying out filling and packaging after 20 DEG C.
Embodiment 2：
A kind of milk beverage containing cereal
（One）Formula：Milk 50%, grain dust 2%（Wherein rice meal and black sesame powder weight ratio are 3：2, emulsifying agent accounts for paddy
The 5% of thing powder gross weight, wherein molecular distillation monoglyceride and sucrose fatty ester weight ratio are 1：4）, sucrose 3%, tartaric acid list is sweet
Ester 0.1%, sodium tripolyphosphate 0.1%, gellan gum 0.03%, microcrystalline cellulose 0.2%, flavoring essence 0.08%, surplus are softened water；
（Two）Technique：
1st, cereal is handled：
（1）Screening：Cereals raw material is by screening, removal of impurities, purification；Cereal by purified treatment is visible by naked eyes external
Impurity, moisture 14%.
（2）Curing：By molecular distillation monoglyceride and sucrose fatty ester and the rice meal and black sesame powder by screening
≤ 1mm is crushed to after mixing, is handled by puffing process technique, obtain puffed degree for volumetric expansion to 5 times, it is expanded after proportion be
0.3g/ml。
（3）Crush and sieve：Cereals raw material Jing Guo maturation process is crushed or ground as grain dust or small
Grain.As needed by cereals material screening into granularity for 60 mesh standard sieve percent of pass 98% cereal materialses it is standby, the grain dust
Mouthfeel is tasted without raw sense, without burning, moisture 5%, total number of bacteria 4000cfu/g.
2nd, dispensing：
（1）, prepare stabilizer and sugar mixed solution：The Milk During Heating of dosage 30% will be accounted for 75 DEG C.By stabilizer,
Added with sugar in material-compound tank, fully dissolving mixes.Material is subjected to homogeneous, homogenization pressure 250bar.The feed liquid prepared is standby.
（2）, prepare cereal solution：The dispensing that the temperature for accounting for dosage 30% is 75 DEG C is squeezed into material-compound tank with water, added
Sodium tripolyphosphate, disodium hydrogen phosphate and cereals raw material, it is set fully to dissolve by circulating the mode such as material or stirring material.Material
The strainer filtering that liquid passes through 30 mesh.Material was entered into 250bar homogeneous.The feed liquid prepared is standby.
（3）, the solution for preparing is well mixed in semi-finished product tank by more than.With appropriate ingredient water and pasteurised milk according to product
Physical and chemical index, material is settled to dosage.Add the raw materials such as essence.
3rd, homogeneous：Need to filter by 30 mesh filter screens before homogenizer, homogenization pressure 250bar.
4th, sterilize：Sterilized by 137 DEG C~142 DEG C/4s or equivalent other sterilising conditions.
5th, it is filling：By the product cooling after sterilization to carrying out filling and packaging after 20 DEG C.
Embodiment 3：
A kind of milk beverage containing cereal
（One）Formula：Milk 50%, grain dust 5%（Wherein rice meal and black sesame powder weight ratio are 4：1, emulsifying agent accounts for paddy
The 1% of thing powder gross weight, wherein molecular distillation monoglyceride and sucrose fatty ester weight ratio are 1:3）, sucrose 3%, tartaric acid list is sweet
Ester 0.1%, sodium tripolyphosphate 0.1%, gellan gum 0.03%, microcrystalline cellulose 0.2%, flavoring essence 0.08%, surplus are softened water；
（Two）Technique：
1st, cereal is handled：
（1）Screening：Cereals raw material is by shelling, cleaning, purifying；Cereal by purified treatment is visible by naked eyes external
Impurity, moisture≤13%.
（2）Curing：By molecular distillation monoglyceride and sucrose fatty ester and the rice meal and black sesame powder by screening
≤ 1mm is crushed to after mixing, is handled by puffing process technique, obtain puffed degree for volumetric expansion to 6 times, it is expanded after proportion be
0.2g/ml；
（3）Crush and sieve：Cereals raw material Jing Guo maturation process is crushed or ground as grain dust or small
Grain.As needed by cereals material screening into granularity for 60 mesh standard sieve percent of pass 99% cereal materialses it is standby, the grain dust
Mouthfeel is tasted without raw sense, without burning, moisture 4.5%, total number of bacteria 3000cfu/g.
2nd, dispensing：
（1）, prepare stabilizer and sugar mixed solution：The Milk During Heating of dosage 30% will be accounted for 75 DEG C.By stabilizer,
Added with sugar in material-compound tank, fully dissolving mixes.Material is subjected to homogeneous, homogenization pressure 150bar.The feed liquid prepared is standby.
（2）, prepare cereal solution：The dispensing that the temperature for accounting for dosage 30% is 75 DEG C is squeezed into material-compound tank with water, added
Cereals, sodium tripolyphosphate, disodium hydrogen phosphate raw material, it is set fully to dissolve by circulating the mode such as material or stirring material.Material
The strainer filtering that liquid passes through 30 mesh.Material was entered into 150ar homogeneous.The feed liquid prepared is standby.
（3）, the solution for preparing is well mixed in semi-finished product tank by more than.With appropriate ingredient water and pasteurised milk according to product
Physical and chemical index, material is settled to dosage.Add the raw materials such as essence.
3rd, homogeneous：Need to filter by 30 mesh filter screens before homogenizer, homogenization pressure 150bar.
4th, sterilize：Sterilized by 137 DEG C~142 DEG C/4s or equivalent other sterilising conditions.
5th, it is filling：By the product cooling after sterilization to carrying out filling and packaging after 20 DEG C.
Embodiment 4：
A kind of milk beverage containing cereal
（One）Formula：Milk 50%, grain dust 4%（Wherein rice meal and black sesame powder weight ratio are 3：2, emulsifying agent accounts for paddy
The 5% of thing powder gross weight, wherein molecular distillation monoglyceride and sucrose fatty ester weight ratio are 1:3）, sucrose 3%, citric acid list is sweet
Ester 0.4%, sodium tripolyphosphate 0.1%, gellan gum 0.03%, microcrystalline cellulose 0.2%, flavoring essence 0.08%, surplus are softened water；
（Two）Technique：
1st, cereal is handled：
（1）Screening：Cereals raw material is by shelling, cleaning, purifying；Cereal by purified treatment is visible by naked eyes external
Impurity, moisture 13%.
（2）Curing：By molecular distillation monoglyceride and sucrose fatty ester and the rice meal and black sesame powder by screening
≤ 1mm is crushed to after mixing, is handled by puffing process technique, obtain puffed degree for volumetric expansion to 3 times, it is expanded after proportion be
0.5g/ml；
（3）Crush and sieve：Cereals raw material Jing Guo maturation process is crushed or ground as grain dust or small
Grain.As needed by cereals material screening into granularity for 60 mesh standard sieve percent of pass 99% cereal materialses it is standby, the grain dust
Mouthfeel is tasted without raw sense, without burning, moisture 4.5%, total number of bacteria 3000cfu/g.
2nd, dispensing：
（1）, prepare stabilizer and sugar mixed solution：The Milk During Heating of dosage 30% will be accounted for 75 DEG C.By stabilizer,
Added with sugar in material-compound tank, fully dissolving mixes.Material is subjected to homogeneous, homogenization pressure 200bar.The feed liquid prepared is standby.
（2）, prepare cereal solution：The dispensing that the temperature for accounting for dosage 30% is 75 DEG C is squeezed into material-compound tank with water, added
Cereals raw material, it is set fully to dissolve by circulating the mode such as material or stirring material.The strainer filtering that feed liquid passes through 30 mesh.Will
Material entered 200bar homogeneous.The feed liquid prepared is standby.
（3）, the solution for preparing is well mixed in semi-finished product tank by more than.With appropriate ingredient water and pasteurised milk according to product
Physical and chemical index, material is settled to dosage.Add the raw materials such as essence.
3rd, homogeneous：Need to filter by 30 mesh filter screens before homogenizer, homogenization pressure 200bar.
4th, sterilize：Sterilized by 137 DEG C~142 DEG C/4s or equivalent other sterilising conditions.
5th, it is filling：By the product cooling after sterilization to carrying out filling and packaging after 20 DEG C.
Embodiment 5：
A kind of milk beverage containing cereal
（One）Formula：Milk 50%, brown rice particle 1%, oat grain 1%, grain dust 4%（Wherein rice meal and black sesame powder
Weight ratio is 4：1, emulsifying agent accounts for the 0.5% of grain dust gross weight, and its mesotartaric acid monoglyceride and sucrose fatty ester weight ratio are
1:8）, sucrose 3%, citric acid monoglyceride 0.4%, sodium tripolyphosphate 0.1%, gellan gum 0.03%, microcrystalline cellulose 0.2%, eat perfume
Essence 0.08%, surplus is softened water；
（Two）Technique：
1st, cereal is handled：
（1）Screening：Cereals raw material is by shelling, cleaning, purifying；Cereal by purified treatment is visible by naked eyes external
Impurity, moisture 13%.
（2）Curing：By molecular distillation monoglyceride and sucrose fatty ester and the rice meal and black sesame powder by screening
≤ 1mm is crushed to after mixing, is handled by puffing process technique, obtain puffed degree for volumetric expansion to 6 times, it is expanded after proportion be
0.2g/ml；
（3）Crush and sieve：Cereals raw material Jing Guo maturation process is crushed or ground as grain dust or small
Grain.As needed by cereals material screening into granularity for 60 mesh standard sieve percent of pass 99% cereal materialses it is standby, the grain dust
Mouthfeel is tasted without raw sense, without burning, moisture 4%, total number of bacteria 2600cfu/g.
2nd, dispensing：
（1）, prepare stabilizer and sugar mixed solution：The Milk During Heating of dosage 30% will be accounted for 75 DEG C.By stabilizer,
Added with sugar in material-compound tank, fully dissolving mixes.Material is subjected to homogeneous, homogenization pressure 150bar.The feed liquid prepared is standby.
（2）, prepare cereal solution：The dispensing that the temperature for accounting for dosage 30% is 75 DEG C is squeezed into material-compound tank with water, added
Cereals, sodium tripolyphosphate, disodium hydrogen phosphate raw material, it is set fully to dissolve by circulating the mode such as material or stirring material.Material
The strainer filtering that liquid passes through 30 mesh.Material was entered into 200ar homogeneous.The feed liquid prepared is standby.
（3）, the solution for preparing is well mixed in semi-finished product tank by more than.With appropriate ingredient water and pasteurised milk according to product
Physical and chemical index, material is settled to dosage.Add the raw materials such as essence.
3rd, homogeneous：Need to filter by 30 mesh filter screens before homogenizer, homogenization pressure 220bar.
4th, oat and brown rice particle are added into product using the online adding technique of existing particle before feed liquid process for sterilizing
In feed liquid.
5th, sterilize：Sterilized by 137 DEG C~142 DEG C/4s or equivalent other sterilising conditions.
6th, it is filling：By the product cooling after sterilization to carrying out filling and packaging after 20 DEG C.
Comparative example 1：
A kind of milk beverage containing cereal
（One）Formula：With embodiment 1.
（Two）Technique：
1st, cereal is handled：
（1）Screening：Cereals raw material is by shelling, cleaning, purifying；Cereal by purified treatment is visible by naked eyes external
Impurity, moisture 14%.
（2）Curing：Cereals raw material by screening is handled by puffing process technique, and it is volumetric expansion to obtain puffed degree
To 1 times, expanded rear proportion is 1.5g/ml.
（3）Crush and sieve：Cereals raw material Jing Guo maturation process is crushed or ground as grain dust or small
Grain.As needed by cereals material screening into granularity for 60 mesh standard sieve percent of pass 98% cereal materialses it is standby, the grain dust
Mouthfeel tastes slightly raw sense, without burning, moisture 5%, total number of bacteria 4000cfu/g.
2nd, dispensing：
（1）, prepare stabilizer and sugar mixed solution：The Milk During Heating of dosage 30% will be accounted for 75 DEG C.By stabilizer with
Sugar is added in material-compound tank, and fully dissolving mixes.Material is subjected to homogeneous, homogenization pressure 250bar.The feed liquid prepared is standby.
（2）, prepare cereal solution：The dispensing that the temperature for accounting for dosage 30% is 75 DEG C is squeezed into material-compound tank with water, added
Cereals and tripolyphosphate sodium raw materials, it is set fully to dissolve by circulating the mode such as material or stirring material.Feed liquid passes through 30 mesh
Strainer filtering.Material is passed through into 250bar homogeneous.The feed liquid prepared is standby.
（3）, the solution for preparing is well mixed in semi-finished product tank by more than.With appropriate ingredient water and pasteurised milk according to product
Physical and chemical index, material is settled to dosage.Add the raw materials such as essence.
3rd, homogeneous：Need to filter by 30 mesh filter screens before homogenizer, homogenization pressure 250bar.
4th, sterilize：Sterilized by 137 DEG C~142 DEG C/4s or equivalent other sterilising conditions.
5th, it is filling：By the product cooling after sterilization to carrying out filling and packaging after 20 DEG C.
Comparative example 2：
A kind of milk beverage containing cereal
（One）Formula：With embodiment 1.
（Two）Technique：
1st, cereal is handled：
（1）Screening：Cereals raw material is by screening, removal of impurities, purification；Cereal by purified treatment is visible by naked eyes external
Impurity, moisture 14%.
（2）Curing：Cereals raw material by screening is handled by puffing process technique, and it is volumetric expansion to obtain puffed degree
To 10 times, expanded rear proportion is 0.08g/ml.
（3）Crush and sieve：Cereals raw material Jing Guo maturation process is crushed or ground as grain dust or small
Grain.As needed by cereals material screening into granularity for 60 mesh standard sieve percent of pass 98% cereal materialses it is standby, the grain dust
Mouthfeel is tasted without raw sense, slightly burning, moisture 2.7%, total number of bacteria 0.
2nd, dispensing：
（1）, prepare stabilizer and sugar mixed solution：The Milk During Heating of dosage 30% will be accounted for 75 DEG C.By stabilizer,
Added with sugar in material-compound tank, fully dissolving mixes.Material is subjected to homogeneous, homogenization pressure 250bar.The feed liquid prepared is standby.
（2）, prepare cereal solution：The dispensing that the temperature for accounting for dosage 30% is 75 DEG C is squeezed into material-compound tank with water, added
Sodium tripolyphosphate, disodium hydrogen phosphate and cereals raw material, it is set fully to dissolve by circulating the mode such as material or stirring material.Material
The strainer filtering that liquid passes through 30 mesh.Material was entered into 250bar homogeneous.The feed liquid prepared is standby.
（3）, the solution for preparing is well mixed in semi-finished product tank by more than.With appropriate ingredient water and pasteurised milk according to product
Physical and chemical index, material is settled to dosage.Add the raw materials such as essence.
3rd, homogeneous：Need to filter by 30 mesh filter screens before homogenizer, homogenization pressure 250bar.
4th, sterilize：Sterilized by 137 DEG C~142 DEG C/4s or equivalent other sterilising conditions.
5th, it is filling：By the product cooling after sterilization to carrying out filling and packaging after 20 DEG C.
Comparative example 3：
A kind of milk beverage containing cereal
（One）Formula：Milk 50%, grain dust 4%（Wherein rice meal and black sesame powder weight ratio are 7：3, emulsifying agent accounts for paddy
The 3% of thing powder gross weight, wherein molecular distillation monoglyceride and sucrose fatty ester weight ratio are 1：4）, sucrose 3%, molecular distillation list
Sweet fat 0.1%, sodium tripolyphosphate 0.1%, gelatin 0.025%, sodium carboxymethylcellulose 0.01%, flavoring essence 0.08%, surplus are soft
Change water.
（Two）Technique：
1st, cereal is handled：
（1）Screening：Cereals raw material is by shelling, cleaning, purifying；Cereal by purified treatment is visible by naked eyes external
Impurity, moisture 14%.
（2）Curing：Cereals raw material by screening is handled by puffing process technique, and it is volumetric expansion to obtain puffed degree
To 3 times, expanded rear proportion is 0.5g/ml.
（3）Crush and sieve：Cereals raw material Jing Guo maturation process is crushed or ground as grain dust or small
Grain.As needed by cereals material screening into granularity for 60 mesh standard sieve percent of pass 98% cereal materialses it is standby, the grain dust
Mouthfeel is tasted without raw sense, without burning, moisture 5%, total number of bacteria 4000cfu/g.
2nd, dispensing：
（1）, prepare stabilizer and sugar mixed solution：The Milk During Heating of dosage 30% will be accounted for 75 DEG C.By stabilizer with
Sugar is added in material-compound tank, and fully dissolving mixes.Material is subjected to homogeneous, homogenization pressure 250bar.The feed liquid prepared is standby.
（2）, prepare cereal solution：The dispensing that the temperature for accounting for dosage 30% is 75 DEG C is squeezed into material-compound tank with water, added
Cereals and tripolyphosphate sodium raw materials, it is set fully to dissolve by circulating the mode such as material or stirring material.Feed liquid passes through 30 mesh
Strainer filtering.Material is passed through into 250bar homogeneous.The feed liquid prepared is standby.
（3）, the solution for preparing is well mixed in semi-finished product tank by more than.With appropriate ingredient water and pasteurised milk according to product
Physical and chemical index, material is settled to dosage.Add the raw materials such as essence.
3rd, homogeneous：Need to filter by 30 mesh filter screens before homogenizer, homogenization pressure 250bar.
4th, sterilize：Sterilized by 137 DEG C~142 DEG C/4s or equivalent other sterilising conditions.
5th, it is filling：By the product cooling after sterilization to carrying out filling and packaging after 20 DEG C.
Comparative example 4：
A kind of milk beverage containing cereal
（One）Formula：Milk 35%, black bean powder 0.5%, analysis for soybean powder 1.5%, red rice powder 0.2%, sucrose 5%, gellan gum
0.025%, microcrystalline cellulose 0.2%, sodium alginate 0.01%, sodium tripolyphosphate 0.1%, disodium hydrogen phosphate 0.02%, flavoring essence
0.08%, surplus is softened water or pure water；
（Two）Technique：
1st, cereal is handled：
（1）Screening：Cereals raw material is by screening, removal of impurities, purification；Cereal by purified treatment is visible by naked eyes external
Impurity, nothing are gone mouldy, without insect pest, free from extraneous odour, moisture≤15%.
（2）Curing：Cereals raw material by screening is handled by puffing process technique, and it is volumetric expansion to obtain puffed degree
To 6 times, it is expanded after proportion be 0.2g/ml, moisture≤8%；
（3）Crush and sieve：Cereals raw material Jing Guo maturation process is crushed or ground as grain dust or small
Grain.It is as needed that cereals material screening is standby for the cereal materialses of 60 mesh into granularity.
2nd, dispensing：
（1）, prepare stabilizer and sugar mixed solution：The Milk During Heating of dosage 30% will be accounted for 75 DEG C.By stabilizer,
Added with sugar in material-compound tank, fully dissolving mixes.Material is subjected to homogeneous, homogenization pressure 200bar.The feed liquid prepared is standby.
（2）, prepare cereal solution：The dispensing that the temperature for accounting for dosage 30% is 75 DEG C is squeezed into material-compound tank with water, added
Cereals, sodium tripolyphosphate, disodium hydrogen phosphate raw material, it is set fully to dissolve by circulating the mode such as material or stirring material.Material
The strainer filtering that liquid passes through 30 mesh.Material was entered into 150-250bar homogeneous.The feed liquid prepared is standby.
（3）, the solution for preparing is well mixed in semi-finished product tank by more than.With appropriate ingredient water and pasteurised milk according to product
Physical and chemical index, material is settled to dosage.Add the raw materials such as essence.
3rd, homogeneous：Need to filter by 30 mesh filter screens before homogenizer, homogenization pressure 150-250bar.
4th, sterilize：Sterilized by 137 DEG C~142 DEG C/4s or equivalent other sterilising conditions.
5th, it is filling：By the product cooling after sterilization to carrying out filling and packaging after 20 DEG C.
Comparative example 5：
A kind of milk beverage containing cereal
（One）Formula：Rice meal and black sesame powder weight ratio are 3.3：0.7, other compositions are same as Example 1.
（Two）Technique：It is same as Example 1.
Comparative example 6：
A kind of milk beverage containing cereal
（One）Formula：Rice meal and black sesame powder weight ratio are 2.3：1.7, other compositions are same as Example 1.
（Two）Technique：It is same as Example 1.
Comparative example 7：
A kind of milk beverage containing cereal
（One）Formula：It is same as Example 1.
（Two）Technique：
1st, cereal is handled：
Curing：Rice meal and black sesame powder are crushed to 3mm, are handled by puffing process technique, and it is swollen for volume to obtain puffed degree
Swollen to 5 times, expanded rear proportion is 0.3g/ml.
（3）Crush and sieve：Cereals raw material Jing Guo maturation process is crushed or ground as grain dust or small
Grain.As needed by cereals material screening into granularity for 60 mesh standard sieve percent of pass 98% cereal materialses it is standby, the grain dust
Mouthfeel is tasted without raw sense, without burning, moisture 5%, total number of bacteria 4000cfu/g.
2nd, dispensing：
（1）, prepare stabilizer and sugar mixed solution：The Milk During Heating of dosage 30% will be accounted for 75 DEG C.By stabilizer with
Sugar is added in material-compound tank, and fully dissolving mixes.Material is subjected to homogeneous, homogenization pressure 200bar.The feed liquid prepared is standby.
（2）, prepare cereal solution：The dispensing that the temperature for accounting for dosage 30% is 75 DEG C is squeezed into material-compound tank with water, added
Cereals and tripolyphosphate sodium raw materials, it is set fully to dissolve by circulating the mode such as material or stirring material.Feed liquid passes through 30 mesh
Strainer filtering.Material is passed through into 250bar homogeneous.The feed liquid prepared is standby.
（3）, the solution for preparing is well mixed in semi-finished product tank by more than.With appropriate ingredient water and pasteurised milk according to product
Physical and chemical index, material is settled to dosage.Add the raw materials such as essence.
3rd, homogeneous：Need to filter by 30 mesh filter screens before homogenizer, homogenization pressure 250bar.
4th, sterilize：Sterilized by 137 DEG C~142 DEG C/4s or equivalent other sterilising conditions.
5th, it is filling：By the product cooling after sterilization to carrying out filling and packaging after 20 DEG C.
Comparative example 8：
A kind of milk beverage containing cereal
（One）Formula：Rice meal is substituted with equivalent black rice flour, other are the same as embodiment 1.
（Two）Technique：It is same as Example 1.
Comparative example 9：
A kind of milk beverage containing cereal
（One）Formula：Rice meal is substituted with equivalent corn flour, other are the same as embodiment 1.
（Two）Technique：It is same as Example 1.
Comparative example 10：
A kind of milk beverage containing cereal
（One）Formula：It is same as Example 1, distinguish in no addition sucrose fatty ester in grain dust, and monoglyceride
Dosage accordingly increases.
（Two）Technique：It is same as Example 1.
Comparative example 11：
（One）Formula：It is same as Example 1, distinguish in no addition monoglyceride in grain dust, and sucrose fatty ester
Dosage accordingly increases.
（Two）Technique：It is same as Example 1.
Comparative example 12：
A kind of milk beverage containing cereal
（One）Formula：It is same as Example 1, distinguish and using glycerine to substitute monoglyceride in grain dust.
（Two）Technique：It is same as Example 1.
Comparative example 13：
A kind of milk beverage containing cereal
（One）Formula：Milk 50%, grain dust 4%（Wherein rice meal and black sesame powder weight ratio are 7：3, emulsifying agent accounts for paddy
The 3% of thing powder gross weight, wherein molecular distillation monoglyceride and sucrose fatty ester weight ratio are 1:10）, sucrose 3%, molecular distillation
Monoglyceride 0.1%, sodium tripolyphosphate 0.1%, gellan gum 0.03%, microcrystalline cellulose 0.2%, flavoring essence 0.08%, surplus are softening
Water.
（Two）Technique：It is same as Example 1.
Comparative example 14：
A kind of milk beverage containing cereal
（One）Formula：Same as Example 1, difference is to substitute sucrose fatty ester using glycerine.
（Two）Technique：It is same as Example 1.
Above example 1-5 and comparative example 1-14 are carried out to test taste flavor test and estimation of stability contrast, specifically
It is as follows：
Experiment 1：Flavor taste is tested
Example 1-5 and comparative example 1-14 product carry out taste flavor and taste experiment, taste number totally 100 people
(each 50 people of masculinity and femininity of 18--35 year), using blank scoring mechanism：Evaluation uses ten point system, and 10 points best, and 0 point most
Difference.Experimental result is recorded in table 1 below：
The products taste of table 1 and flavor taste test result
| Sample | Flavor evaluation | Mouthfeel is evaluated | The overall evaluation |
| Embodiment 1 | 10 | 9.5 | 10 |
| Embodiment 2 | 9 | 9.5 | 9.5 |
| Embodiment 3 | 9.5 | 9.5 | 9.5 |
| Embodiment 4 | 10 | 9.5 | 10 |
| Embodiment 5 | 9.5 | 10 | 10 |
| Comparative example 1 | 7 | 7 | 7 |
| Comparative example 2 | 6 | 6 | 6 |
| Comparative example 3 | 9 | 7 | 8 |
| Comparative example 4 | 4 | 7 | 5.5 |
| Comparative example 5 | 5 | 4 | 5 |
| Comparative example 6 | 5 | 6 | 6.5 |
| Comparative example 7 | 8 | 8 | 8 |
| Comparative example 8 | 7 | 9 | 8 |
| Comparative example 9 | 7 | 8 | 8. |
| Comparative example 10 | 10 | 9.5 | 10 |
| Comparative example 11 | 10 | 9.5 | 10 |
| Comparative example 12 | 9.5 | 9.5 | 9.5 |
| Comparative example 13 | 10 | 9.5 | 10 |
| Comparative example 14 | 9.5 | 9.5 | 9.5 |
By all in all, embodiments of the invention 1-5 product is in flavor and taste it can be seen from the experimental result
Liking for most people is obtained, is liked by consumer.And comparative example 1-14 mouthfeel, overall flavor are slightly poor.
Experiment 2：Product stability test experiments
Stood using embodiment 1-5 and comparative example 1-14 flavored milk or milk beverage as test sample under the conditions of room temperature
Observation, by analyzing the stability of product observing.
(1) visual observations method is：(instrument：Trial jar in 250ml Germany SCHOTT DURAN glass)
A, product sterile filling in trial jar, stands and placed in 250ml glass.
B, the entirety and local state in vial visual observations product are passed through under static condition, main emphasis product
The following aspects：
A) whether structural state has layering.
B) whether liquid level has bleed phenomenon.
C) whether there are gel and caking phenomenon in product.
(2) fat floating detection method is：(instrument：Precision be 0.5mm ruler, 100ml colorimetric cylinder)
A, product sterile filling stands and placed in 100ml colorimetric cylinder.
B, the fat deposit thickness of milk superficial white is measured with 0.5mm ruler across glass bottle wall under static condition,
Sight is looked squarely during reading, specific experiment result such as table 2 below：
Result is observed under the normal temperature of table 2：(18--25 DEG C), 180 days
Uniform, the embodiment 5 that can be seen that the embodiment 1-5 product structural state after normal temperature preserves 6 months from upper data
There is a small amount of fat floating, remaining product only has a small amount of fat floating phenomenon, belongs to normal phenomenon, it may be said that bright this product tool
There are good shelf stabilities.And there is flocculation phenomenon, the scheme of comparative example 3 in the product later stage that the scheme of comparative example 1 makes
There is lamination in the product later stage of making.
Test example
Present invention also offers following test example, is illustrated with the bulking process to the present invention.
Wherein expanded operation is expanded preceding grain moisture control 12~18%, 120~180 DEG C of swelling temperature, pressure
3.5~7MPa.
Described on end, no matter equal in terms of flavor taste or shelf life stability cereal milk beverage provided by the invention is
With clear advantage.It is that prior art is inaccessiable.
Claims (27)
1. a kind of cereal milk beverage, it is characterised in that the cereal milk beverage is prepared by following weight percent composition：Ox
Milk 30%-50%, grain dust 1%-5%, sweet substance 0-8% in terms of sucrose, stabilizer 0.03%-0.5%, buffer salt 0-
0.15%, flavoring essence 0-0.2%, surplus is water；Wherein described grain dust is cereal by expanding treatment, moisture≤8%,
60 mesh standard sieve percent of pass >=95%, total number of bacteria≤10000cfu/g, the puffed degree of cereal are volumetric expansion to 3-7 times, swollen
Proportion is 0.1-0.8g/ml after change；The cereal meal component is the weight of sesame, rice and emulsifying agent, wherein sesame and rice
Than for 1：1.5-4, emulsifying agent weight are the 0.5-5% of grain dust weight；The emulsifying agent is that weight ratio is 1：8-1：3 list is sweet
Fat and sucrose fatty ester.
2. cereal milk beverage according to claim 1, it is characterised in that the puffed degree of cereal be volumetric expansion to 3-6 times,
Proportion is 0.2-0.5g/ml after expanded.
3. cereal milk beverage according to claim 1, it is characterised in that the emulsifying agent is that weight ratio is 1：4 list is sweet
Fat and sucrose fatty ester.
4. cereal milk beverage according to claim 1, it is characterised in that the monoglyceride is molecular distillation monoglyceride, lemon
One or more of combinations in lemon acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride and acetic acid monoglyceride.
5. cereal milk beverage according to claim 4, it is characterised in that the monoglyceride is molecular distillation monoglyceride.
6. cereal milk beverage according to claim 1, it is characterised in that the cereal milk beverage is by following percentage by weight
Composition is prepared：Milk 30%-50%, grain dust 1.5%-4%, sweet substance 2.5-6.5% in terms of sucrose, stabilizer
0.03%-0.5%, buffer salt 0.02-0.15%, flavoring essence 0-0.1%, surplus are water.
7. cereal milk beverage according to claim 1, it is characterised in that the weight of sesame and rice ratio is 3：7.
8. cereal milk beverage according to claim 1, it is characterised in that the stabilizer includes microcrystalline cellulose, carboxylic first
Base sodium cellulosate, carragheen, guar gum, converted starch, xanthans, gellan gum, sodium alginate, single hard fatty acids glyceride, sugarcane
Sugar fatty acid glyceride, polyglycerol ester, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetic acid monoglyceride, junket
One or more in Starters acid sodium, stearoylketene sodium lactate and double hard fatty acids glyceride.
9. cereal milk beverage according to claim 8, it is characterised in that the stabilizer include following percentage by weight into
Point：Gellan gum 0.02-0.035%, microcrystalline cellulose 0.05-0.4%, wherein using milk beverage gross weight as 100%.
10. cereal milk beverage according to claim 1, it is characterised in that the buffer salt includes sodium tripolyphosphate, phosphoric acid
One or more in disodium hydrogen, sodium pyrophosphate, sodium carbonate, sodium acid carbonate and sodium citrate.
11. cereal milk beverage according to claim 1, it is characterised in that the cereal of the expanding treatment is by including as follows
The preparation method of step obtains：
(1) screen：
Cereals raw material is by shelling, cleaning, purification process；Cereal by purified treatment is visible by naked eyes exogenous impurity, water
Divide≤15%；
(2) cure：Cereal powder raw material by screening passes through expanding treatment, and expanded preceding grain moisture control is swollen 12~18%
Change 120~180 DEG C of temperature, 3.5~7MPa of pressure；
(3) crush and sieve：Cereals raw material Jing Guo maturation process is crushed or is milled into the paddy that granularity is 20 mesh to 200 mesh
Thing powder or molecule, it is standby.
12. cereal milk beverage according to claim 11, it is characterised in that step (2) is by emulsifying agent and by screening
Sesame and rice mixing after be crushed to≤1mm, then carry out expanding treatment.
13. the cereal milk beverage according to claim 1~12 any one, it is characterised in that the cereal milk beverage by
The method comprised the following steps is prepared：
(1) dispensing：
(a) mixed solution of stabilizer and sweet substance is prepared：By Milk During Heating, stabilizer and sweet substance are added, it is fully molten
Solution mixes, homogeneous, and the feed liquid prepared is standby；
(b) cereal solution is prepared：Buffer salt and grain dust are added to the water, it is fully dissolved, is filtered, homogeneous, the material prepared
Liquid is standby；
(c) constant volume：The feed liquid prepared by more than is well mixed, and dosage is settled to water and milk, is added flavoring essence and is obtained
Mixed solution；
(2) homogeneous；
(3) sterilize, be filling, obtaining the cereal milk beverage.
14. cereal milk beverage according to claim 13, it is characterised in that be to 85 DEG C in step (a) by Milk During Heating
±5℃。
15. cereal milk beverage according to claim 14, it is characterised in that homogenization pressure is 150- in step (a)
200bar。
16. cereal milk beverage according to claim 13, it is characterised in that step (b) reclaimed water weight is total ingredients by weight
30-50%.
17. cereal milk beverage according to claim 13, it is characterised in that the temperature of step (b) reclaimed water is 85 DEG C ± 5
℃。
18. cereal milk beverage according to claim 13, it is characterised in that processing condition is 150- in step (b)
250bar。
19. cereal milk beverage according to claim 13, it is characterised in that the pressure of step (2) described homogeneous is 150-
250bar。
20. cereal milk beverage according to claim 13, it is characterised in that step (2) obtains step (c) before homogeneous
Mixed solution pass through homogeneous again after strainer filterings more than 30 mesh.
21. cereal milk beverage according to claim 13, it is characterised in that in step (3) sterilization conditions be 137 DEG C~
4s is sterilized at 142 DEG C.
22. cereal milk beverage according to claim 13, it is characterised in that filling described in step (3) is by after sterilization
Mixed solution cool to 20 DEG C carry out again it is filling.
23. according to the cereal milk beverage described in claim 1~12,14~22 any one, it is characterised in that the cereal breast drink
Add 1~5% grain that weight is the cereal milk beverage weight in product, grain is selected from rice, glutinous rice, rough
Rice, adlay, corn, sorghum rice, red bean, mung bean, millet, black rice, red rice, scented rice, sesame, oat, buckwheat, barley, wheat, flower
One or more in life, walnut, almond, fibert, cashew nut, American pistachios and macadamia；Grain size is：Immersion
1~7mm of length, 1~5mm of width before 1~6mm of particle diameter before water suction, or immersion water suction.
24. cereal milk beverage according to claim 23, it is characterised in that the grain adds online before sterilization
In mixed solution.
25. cereal milk beverage according to claim 13, it is characterised in that it is institute that weight is added in the cereal milk beverage
1~5% grain of cereal milk beverage weight is stated, grain is selected from rice, glutinous rice, brown rice, adlay, corn, sorghum
Rice, red bean, mung bean, millet, black rice, red rice, scented rice, sesame, oat, buckwheat, barley, wheat, peanut, walnut, almond, hazel
One or more in son, cashew nut, American pistachios and macadamia；Grain size is：Immersion water suction before particle diameter 1~
1~7mm of length, 1~5mm of width before 6mm, or immersion water suction.
26. cereal milk beverage according to claim 25, it is characterised in that the grain adds online before sterilization
In mixed solution.
27. the preparation method of cereal milk beverage, methods described include described in claim 13~26 any one：
(1) preparation of the cereal of expanding treatment：
(a) screen：
Cereals raw material is by shelling, cleaning, purification process；Cereal by purified treatment is visible by naked eyes exogenous impurity, water
Divide≤15%；
(b) cure：Cereal powder raw material by screening passes through expanding treatment, and expanded preceding grain moisture control is swollen 12~18%
Change 120~180 DEG C of temperature, 3.5~7MPa of pressure；
(c) crush and sieve：Cereals raw material Jing Guo maturation process is crushed or is milled into the paddy that granularity is 20 mesh to 200 mesh
Thing powder or molecule, it is standby；
(2) dispensing：
(a) mixed solution of stabilizer and sweet substance is prepared：By Milk During Heating, stabilizer and sweet substance are added, it is fully molten
Solution mixes, homogeneous, and the feed liquid prepared is standby；
(b) cereal solution is prepared：Buffer salt and grain dust are added to the water, it is fully dissolved, is filtered, homogeneous, the material prepared
Liquid is standby；
(c) constant volume：The feed liquid prepared by more than is well mixed, and dosage is settled to water and milk, is added flavoring essence and is obtained
Mixed solution；
(3) homogeneous；
(4) sterilize, be filling, obtaining the cereal milk beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310652865.1A CN104686670B (en) | 2013-12-06 | 2013-12-06 | A kind of cereal milk beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310652865.1A CN104686670B (en) | 2013-12-06 | 2013-12-06 | A kind of cereal milk beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104686670A CN104686670A (en) | 2015-06-10 |
| CN104686670B true CN104686670B (en) | 2017-12-26 |
Family
ID=53334567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310652865.1A Active CN104686670B (en) | 2013-12-06 | 2013-12-06 | A kind of cereal milk beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104686670B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013149A (en) * | 2016-11-04 | 2018-05-11 | 内蒙古伊利实业集团股份有限公司 | A kind of soymilk and preparation method thereof |
| CN109007488A (en) * | 2017-06-08 | 2018-12-18 | 内蒙古伊利实业集团股份有限公司 | A kind of Semen sesami nigrum vegetable protein beverage and preparation method thereof |
| CN107712056A (en) * | 2017-10-18 | 2018-02-23 | 光明乳业股份有限公司 | A kind of grain milk and preparation method thereof |
| CN107494740A (en) * | 2017-10-18 | 2017-12-22 | 光明乳业股份有限公司 | A kind of grain milk and preparation method thereof |
| CN112237219A (en) * | 2020-08-10 | 2021-01-19 | 浙江李子园食品股份有限公司 | Coarse grain milk beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099512A (en) * | 2007-08-22 | 2008-01-09 | 内蒙古伊利实业集团股份有限公司 | Cereal-granules-containing seasoning milk or milk beverage and producing method thereof |
| CN102106395A (en) * | 2009-12-29 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Milk beverage containing highland barley and preparation method thereof |
| CN102246852A (en) * | 2011-01-21 | 2011-11-23 | 安徽燕之坊食品有限公司 | Coarse cereal milk beverage for alleviating eye fatigue and preparation method thereof |
| CN102511555A (en) * | 2012-01-06 | 2012-06-27 | 安徽蒙记生物科技有限公司 | Coarse cereal milk and making method thereof |
-
2013
- 2013-12-06 CN CN201310652865.1A patent/CN104686670B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099512A (en) * | 2007-08-22 | 2008-01-09 | 内蒙古伊利实业集团股份有限公司 | Cereal-granules-containing seasoning milk or milk beverage and producing method thereof |
| CN102106395A (en) * | 2009-12-29 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Milk beverage containing highland barley and preparation method thereof |
| CN102246852A (en) * | 2011-01-21 | 2011-11-23 | 安徽燕之坊食品有限公司 | Coarse cereal milk beverage for alleviating eye fatigue and preparation method thereof |
| CN102511555A (en) * | 2012-01-06 | 2012-06-27 | 安徽蒙记生物科技有限公司 | Coarse cereal milk and making method thereof |
Non-Patent Citations (3)
| Title |
|---|
| "芝麻奶的工艺及其稳定性研究";张佳程，等;《中国乳品工业》;20061231;第34卷(第1期);第32-34页 * |
| "黑米黑芝麻复合谷物乳稳定剂配方优化";马永轩，等;《中国粮油学报》;20130430;第28卷(第4期);第97-102页 * |
| "黑米黑芝麻谷物牛奶的配方优化";梅芳，等;《食品研究与开发》;20110228;第32卷(第2期);第82-85页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104686670A (en) | 2015-06-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104686666B (en) | A kind of cereal milk beverage and preparation method thereof | |
| CN104686667B (en) | A kind of cereal milk beverage and preparation method thereof | |
| CN104686665B (en) | A kind of cereal milk beverage and preparation method thereof | |
| CN102106395B (en) | Milk beverage containing highland barley and preparation method thereof | |
| CN104686670B (en) | A kind of cereal milk beverage and preparation method thereof | |
| CN105725007A (en) | Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof | |
| CN107410621B (en) | A kind of processing method of vegetable protein coffee beverage | |
| CN102246986B (en) | Bitter melon juice drink and preparation method thereof | |
| CN109430410A (en) | A kind of nut grain milk and preparation method thereof | |
| CN107252024A (en) | A kind of matrimony vine sea buckthorn juice and preparation method thereof | |
| CN102132737A (en) | Seasoning-contained liquid dairy product and producing method thereof | |
| RU2435444C2 (en) | Method for manufacture of functional purposed natural honey paste (versions) | |
| CN102067910B (en) | Liquid milk product containing boiled fragrant rice juice and preparation method thereof | |
| CN101904354A (en) | Fruit-vinegar-contained acidic flavored milk beverage and preparation method thereof | |
| CN108013149A (en) | A kind of soymilk and preparation method thereof | |
| CN102845524A (en) | Peanut and walnut milk and preparation method thereof | |
| CN102018049B (en) | Liquid dairy product containing cumin seasoning and production method thereof | |
| CN101258938A (en) | Method for manufacturing yam beverage | |
| CN106942718A (en) | A kind of oviductus ranae preparation method and oviductus ranae ready-to-eat food | |
| CN101715831B (en) | Liquid dairy product containing corn steep liquor and making method thereof | |
| CN108371215A (en) | A kind of fermented type microalgae vegetable protein composite beverage and preparation method thereof | |
| CN102106396B (en) | Highland barley-containing flavored milk and production method thereof | |
| KR101357577B1 (en) | Method for producing clear Moju of high alcohol content and Moju produced by the same method | |
| CN101755922A (en) | Acid liquid milk product added with salt algae powder and preparation method thereof | |
| CN110257205A (en) | A kind of tea wine and its brewing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant |