CN105076422A - Coarse grain type health goat milk product and preparation method thereof - Google Patents
Coarse grain type health goat milk product and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a coarse grain type health goat milk product and a preparation method thereof. The coarse grain type health goat milk product comprises the following raw materials in parts by weight: 90-110 parts of goat milk, 35-45 parts of corn flour, 11-15 parts of xylitol, 24-28 parts of water, 18-22 parts of saccharose or white granulated sugar, 2.0-3.6 parts of beta-cyclic dextrin, 1.8-2.2 parts of gelatin, 0.08-0.12 part of citric acid, and 0.17-0.19 part of sucrose ester. The preparation method comprises the following steps: stir-frying the corn flour, sterilizing, filtering and concentrating the goat milk, mixing the xylitol, the saccharose or white granulated sugar, the sucrose ester, the citric acid and the beta-cyclic dextrin to obtain a mixture, boiling the mixture in water, adding the gelatin, stirring, adding the cooked corn flour and the concentrated goat milk into the boiled solution, homogenizing, degassing, drying, dicing, shaping, reshaping, drying for the second time, and airing to obtain the finished product. The coarse grain type health goat milk product utilizes the nutritive value of the goat milk fully, also has the nutrition and health effect of corn, and combines dairy products and grain products sufficiently with reasonable dietary matching.
Description
Technical field
The present invention relates to the manufacture field of functional goat milk product, be specifically related to a kind of coarse grain type health care goat milk product and preparation method thereof, belong to food processing technology field.
Background technology
In ancient times, sheep breast is described as " noble's milk ", is " the holy product " that only have some high-ranking official nobles just can enjoy; In the modern times, sheep breast is described as " treasure in milk ", and nutritious and be easy to the advantages such as absorption with it, becomes the nutrient excellent product that the mankind can substitute breast milk.But all the time, sheep breast, because of the smell of mutton of itself, allows a lot of people be kept outside of the door, and have selected the cow's milk being easy to allow people accept.In recent years, along with the continuous appearance of cow's milk problem, increasing consumer starts to create cow's milk to fear sense, and it is abundanter that people are seeking nutrition, the emerging milk source that quality is more secure.
Sheep breast is compared with cow's milk; nutrition is very abundant; containing 200 various nutrients and bioactivator; be described as " king in milk " on international boundary; the active material do not contained containing some cow's milk or nutrient, as EGF EGF, immunoglobulin (Ig), are a kind of closest to breast milk; most be conducive to absorption of human body and drink the milk extract product that can not cause and get fat for a long time, also having some such as to protect vision, improve the health, not easily produce the health cares such as irritated and lactose intolerance.Corn is flat, slightly sweet flavor, is " the gold crop " of generally acknowledging in the world, and is listed in the first health food in cereal.Corn flour contains abundant nutrient, remains nutritional labeling and the conditioning functions of corn completely, and improves the bad and stodgy shortcoming of coarse food grain pastries mouthfeel.Containing abundant lecithin, linoleic acid, grain alcohol, vitamin E, cellulose, glutathione, lysine, calcium, iron and trace elements of selenium etc. in corn flour, not only there is hypotensive, reducing blood lipid, norcholesterol, prevent colon cancer, Tumor suppression, spleen benefiting and stimulating the appetite, brain tonic, beautifying face and moistering lotion, the various health care functions such as delay senility, and is also the suitable good merchantable brand of diabetes patient.
Along with de-the perfect further of technology of having a strong smell of sheep breast, people create strong craving for sheep breast gradually, sheep breast is as a kind of emerging milk source, the nutritive value abundant because of it and receive increasing concern, sheep milk powder, sheep milk cheese, the various sheep milk products such as sheep lactate milk are tried to be the first and are released market, but exploitation that is newborn to sheep and goat milk product at present is still far from, the degree of cow's milk and dairy product is high, industry blank is all there is in a lot, report is rarely had for primary raw material also adds at present with the health care sheep milk solids goods of corn flour with sheep breast, market does not also have a kind of can the health care sheep milk solids article formulations and preparation method thereof of popularity, the sheep breast nutritive value of general equilibrium and the universal of corn flour can be combined.
Summary of the invention
For the deficiency that above-mentioned prior art exists, the object of this invention is to provide a kind of coarse grain type health care goat milk product and preparation method thereof, first corn flour is fried, secondly by fresh sheep breast high temperature sterilization, slightly cool, concentrate after filtration, then by xylitol, sucrose, sucrose ester, citric acid, cycloheptaamylose solid is added to the water infusion after being dry mixed conjunction, Gelatin (gelatin first melts out) is added after the infusion liquid obtained slightly cools, finally cooked maize face and the breast of the sheep after concentrating are mixed to join and slightly cool and be dissolved with in the infusion liquid of gelatin, three fully stirs and evenly mixs, homogeneous, degassed, dry, stripping and slicing, be shaped, shaping, redrying, hang finished product.This health care goat milk product, both the nutritive value of sheep breast comprehensive and abundant had been taken full advantage of, there is again the nutrition health-care functions of corn flour, and fully combine the effect such as xylitol low heat value, anti-caries tooth, and concentrate, eliminate the smell of mutton of sheep breast to greatest extent, stability is strong, carry with easy to use, be applicable to various crowd, there are wide market prospects.
For achieving the above object, the present invention adopts following technical proposals:
A kind of coarse grain type health care goat milk product is made up of the raw material of following weight parts:
Sheep breast 90 ~ 110 parts, corn flour 35 ~ 45 parts, xylitol 11 ~ 15 parts, 24 ~ 28 parts, water, sucrose or white granulated sugar 18 ~ 22 parts, cycloheptaamylose 2.0 ~ 3.6 parts, 1.8 ~ 2.2 parts, gelatin, citric acid 0.08 ~ 0.12 part, sucrose ester 0.17 ~ 0.19 part.
Preferably, a kind of coarse grain type health care goat milk product is made up of the raw material of following weight parts:
Sheep breast 100 parts, corn flour 40 parts, xylitol 13 parts, 26 parts, water, sucrose 20 parts, cycloheptaamylose 2.8 parts, 2.0 parts, gelatin, citric acid 0.10 part, sucrose ester 0.18 part.
The coarse grain type health care goat milk product that this preferred weight part proportioning raw material is made, formed product degree is moderate, and corn fragrance, milk fragrance and sugariness are moderate, and the sensory evaluation of product is best.
Described coarse grain type health care goat milk product is corn sheep milk-globule, corn sheep breast rod, corn sheep breast block, corn sheep breast sheet or other there is erose solid etc., all within protection scope of the present invention.
The preparation method of described coarse grain type health care goat milk product is as follows:
(1) take raw material by weight, by sheep breast heating boiling sterilization, filter after waiting to cool, concentrate, for subsequent use;
(2) sieved by corn flour, low baking temperature constantly stir-fries, and waits to fry the taste to there being puffed rice, closes burning things which may cause a fire disaster, obtains cooked maize face, for subsequent use;
(3) xylitol, sucrose or white granulated sugar, cycloheptaamylose, sucrose ester and citric acid solid are dry mixed conjunction, add the water of set amount, heat and stir, until when infusion liquid is malt sugar state, closes burning things which may cause a fire disaster, now still constantly stir, the basic cancellation of band foam, leave standstill and cool, add the abundant stirring and dissolving of gelatin afterwards, for subsequent use;
(4) cooked maize face prepared by concentrated sheep breast step (1) prepared, step (2), fully mixes with the infusion liquid that mixes being dissolved with gelatin prepared by step (3), stirs, obtain mixed material;
(5) by the mixed material of step (4) gained through homogeneous, degassed, dry, stripping and slicing, shaping, shaping, redrying, hang, get product.
In step (1), 3 ~ 8min (preferred 5min) is boiled in the heating of sheep breast, can kill the breeding of general bacterium, because fresh sheep breast has carried out strict pasteurize process when examination; Filtration utilizes double gauze to filter; The concentrated rotary evaporation that adopts concentrates, when rotary evaporation concentrates, in order to ensure that the nutritional labeling in sheep Ruzhong all can not be destroyed, and concentrated effectiveness comparison is good, efficiency comparison is high, carry out gradation and concentrate, each about 50ml, temperature is about 50 DEG C, until residual volume be original volume 1/3 ~ 1/2 between time, stop concentrated.In addition, rotary evaporation concentrates the part smell of mutton that not only can remove sheep breast further, but also can increase the soluble solid content in sheep Ruzhong.
In step (2), corn flour sieves and selects 60 ~ 80 object standard samples sieves, and corn flour stir-fries in process and must constantly stir, the attentional manipulation duration and degree of heating.In addition, corn flour needs to control certain granularity, to make product even tissue.
In step (3), preferably, xylitol, sucrose or white granulated sugar, cycloheptaamylose, sucrose ester and citric acid solid are dry mixed conjunction, add the water of set amount, dry blend uniform stirring dissolves by first moderate heat, and then big fire infusion is also constantly stirred, and has a large amount of foam (skimming), until infusion liquid amasss the half dissolving complete front volume close to dry blend, close burning things which may cause a fire disaster.
In step (3), the water adding set amount during raw material mixing is to be dry mixed raw material submergence, be beneficial to infusion, and the temperature of big fire infusion does not exceed 120 DEG C, prevent from the raw material forming infusion liquid to be decomposed destroy and do not reach the effect wanted, infusion process must constantly stir, and leaving standstill the temperature cooled is about 55 DEG C.
In step (4), when step (1), (2) (3) three being mixed, the mixing infusion liquid of step (3) gained is uncrystallizable, namely will be malt sugar state.
In step (5), in order to better make mixed material micronize, homogenising, improve the distributing homogeneity of raw material, processing condition is normal temperature, normal pressure, power 200w, rotating speed 600 ~ 800r/min, homogenizing time 6 ~ 8min.If here with in low-speed mixer effect can be better because mixed raw material point slightly more sticky than slurries sometimes.
In step (5), in order to reduce or avoid material composition to be oxidized and reduce the change of product color, local flavor, degassing conditions is set to: degassing temperature is under normal temperature, degassing time 10 ~ 15min.
In step (5), dry for being poured on pallet by the mixed material after degassed, shakeout, thickness is 1.5 ~ 2cm, 65 DEG C ~ 70 DEG C drying 4 ~ 5h, and main purpose removes most of moisture, is beneficial to stripping and slicing;
In step (5), the concrete operations of stripping and slicing are: after slightly being cooled by the mixing coagulated raw material obtained after drying, be cut into the bulk of 4 ~ 8g.
In step (5), the concrete operations of shaping, shaping are: the semi-finished product hand rubbing after stripping and slicing is become shape to be obtained, at room temperature hangs about 30min with shaping.Such as, during preparation health care sheep milk-globule, the concrete operations of Cheng Yuan, shaping are: by the semi-finished product hand rubbing Cheng Yuan after stripping and slicing, at room temperature hang about 30min with shaping.
During shaping, relevant former also can be adopted to form.
In step (5), in order to protect the activity of each material effective component, be: baking temperature is 45 ~ 55 DEG C (preferably 50 DEG C) that 3 ~ 4h, finally took out room temperature and hung 22 ~ 26h and get product drying time by redrying condition setting.
Health care goat milk product of the present invention, its each raw material components synergy.Wherein, the casein of sheep breast will lack compared to cow's milk, and lipochondrion is 1/3rd of cow's milk, so mouthfeel is finer and smoother tasty and refreshing after making sheep milk solids goods, and composition is more stable, simultaneously, corn flour interpolation abundant nutrient can not only be provided, cover smell of mutton of sheep breast itself, greatly improve the local flavor of product, it can also prevent coronary heart disease, prevents colon cancer, Tumor suppression, anti arteriosclerosis, anti-ageing, spleen benefiting and stimulating the appetite, brain tonic, beautifying face and moistering lotion, fat-reducing etc., the cycloheptaamylose added have final products suppress volatilization, go bitter deodorizing (stink of gelatin and the smell of mutton etc. of sheep breast can be removed), Bao Sebao is fragrant, it is stable to increase, improve and dissolve and the effect of moistureproof moisturizing, the xylitol added not only can as the sweetener of diabetes patient, nutritious supplementary pharmaceutical and auxiliary therapeutical agent, and can improve liver, is improved liver function and lipotropic effect to hepatopath, in addition, also has the effects such as anti-caries tooth and fat-reducing, the gelatin added is a kind of fat free high protein and does not contain the food additives of the native trophism of cholesterol, people can not be made to get fat, also muscle power can be strengthened, its emulsifying capacity is strong, the cohesion that the protein in final products causes because of hydrochloric acid in gastric juice effect can be suppressed after entering stomach, thus be conducive to food digestion, in addition, be used as a kind of thickener and gelling agent, for the shaping of product, shaping, increase the mouldability of product, toughness, compared with xanthans with similar effect etc., gelatin is a kind of protein, and viscosity is not very large, and xanthans is a kind of polysaccharide, the viscosity of its 1% aqueous solution is equivalent to 100 times of gelatin, viscosity is very large (because corn flour fries rear and dissolves, itself there is certain viscosity), be unfavorable for the final perfect condition making product, the sucrose ester added can in the process of infusion sucrose or white granulated sugar, crystallization control, hydrophilic hydroxyl groups in its molecule can form hydrogen bond with large molecular impurity, thus reduces the viscosity of sucrose or white granulated sugar, increases mobility, be easy to accelerate moisture evaporation, finally shorten the sugar cook time, reduce energy consumption, simultaneously, sucrose ester effectively can prevent the precipitation of butter oil, avoids product butter oil to lose, the citric acid added is mainly used to the local flavor improving product, anti-bacteria, remove some poisonous metal and promote the effect such as conversion of sucrose, simultaneously, citric acid also can same gelatin, cycloheptaamylose is cooperatively as stabilizing agent, synergistic function keeps the end-state of product, makes product more stable.
Product preparation flow is as follows:
1. the preparation in cooked maize face
Decortication corn flour → sieve → low baking temperature stir-fries → puffed rice taste → cooked maize face;
2. the pretreatment of fresh sheep breast
Sheep breast after fresh sheep breast examination → high temperature sterilization → filtration → rotary evaporation concentrates → concentrates;
3. mix the preparation of infusion liquid
Xylitol, sucrose, sucrose ester, cycloheptaamylose and citric acid solid are dry mixed the mixing infusion liquid closing → add in the water of set amount → have and to add Gelatin → be dissolved with gelatin after moderate heat is dissolved into big fire infusion → mixing infusion liquid → slightly cool;
Cooked maize face, pretreated fresh sheep breast, the mixing infusion liquid → three being dissolved with gelatin is uniformly mixed → homogeneous → degassed → drying → stripping and slicing → shaping → shaping → redrying → hang → finished product.
The invention has the beneficial effects as follows:
(1) dairy produce sheep breast combines with cereal products corn flour by the present invention, makes the final color and luster of product present the color of the corn flour of uniformity, and has the milk fragrance of sheep breast.In addition, sheep breast is containing rich in protein and fat, and corn contains abundant linoleic acid, vitamin E (content is about 20mg/kg), carrotene, thiamine, and containing distinctive lutein (22mg/kg) etc., vitamin content in corn is very high, for rice, 5 ~ 10 times of wheat, the crude fibre contained in corn, higher 4 ~ 10 times than polished rice, smart face; Also containing a large amount of magnesium in corn, magnesium can strengthen intestines wall wriggling, promotes the excretion of body waste; The sheep breast nutritive value of general equilibrium fully combines with the universal of corn flour by the present invention, not only improve the bad and stodgy shortcoming of coarse food grain pastries mouthfeel, provide the nutritive value of cereal, and balance meals collocation, greatly reduce final product cost.
(2) sheep breast is adopted in the present invention, corn flour and xylitol organically combine, the distinctive fragrance of corn flour can neutralize the smell of mutton of a part of sheep breast, and corn flour is combined with xylitol and makes the corn fragrance more strongly fragrant and cool taste of dulcification, utilize the complementation of the aspect such as taste and nutrition of three kinds of materials, be equipped with again citric acid and sucrose or white granulated sugar regulate local flavor (citric acid add for improving taste, with small part sweet taste correspondingly), to arrange in pairs or groups out extraordinary local flavor, finally make product special taste, there is the milk fragrance of sheep breast, the corn fragrance of corn flour and the cooling taste of xylitol, mouthfeel is first-class, people is allowed to enjoy endless aftertastes, accept by most people.
(3) xylitol is added in the present invention, xylitol not only can as the low-energy sweetener of the pure sweet taste of one, nutritious supplementary pharmaceutical, can also as auxiliary therapeutical agent, prevention pulmonary infection, in addition, xylitol also has caries prevention, anti-inflammatory analgetic, wets one's whistle to protect and make an uproar, eliminate halitosis, suppress the effects such as blood sugar rising.
(4) the present invention inquires into and have employed the adding proportion of suitable corn flour and sheep breast in the manufacturing process of product, and the cycloheptaamylose of employing special ratios scope, sucrose ester, citric acid and gelatin, not only make final products forming degree, viscosity moderate, hardness is 240.52 ~ 360.77g (utilizing TA-XTplus/30 physical property measurement instrument to measure), and the toughness of product, stability, mouthfeel chewiness is good to eat, milk fragrance is moderate, smooth in appearance, more easily allows consumer accept.Meanwhile, in the present invention, sheep breast has been carried out concentratedly also can removing the smell of mutton of sheep breast and improving product special flavour.
(5) the health care goat milk product that prepared by the present invention combines the special health-care effect of sheep breast, corn flour and xylitol, impart the more alimentary health-care function of product, not only can beautifying face and moistering lotion, delay senility, upset,gastro-intestinal, diabetes patient, hypertensive patient, adiposis patient etc. are all had a better role.
(6) the health care goat milk product that prepared by the present invention possesses low fat, low in calories, high dietary-fiber, be rich in the advantage of vitamin, mineral matter, and carry and instant, good stability, the nutrition arrangement of corn flour, xylitol and sheep breast more can cater to the health idea of consumer, makes product have more stylishness, is a kind of coarse grain type food of health-nutrition green health, more meet consumer and pursue healthy theory, market prospects are extremely wide.
(7) the present invention is according to the interactively between the characteristic of each raw material and each raw material, devise the preparation method of scientific and reasonable health care goat milk product, technological operation is simple, with low cost, the product finally obtained is made not only in the sense organs such as color, smell and taste, to achieve good effect, also make product Middle nutrition material and health-care components be able to maximum reservation, improve its nutrition and health care and be worth.
Detailed description of the invention
Below by instantiation, the present invention will be further elaborated, should be noted that following explanation is only to explain the present invention, not limiting its content.
The breast of sheep described in the present invention takes from the Laoshan dairy goat that milch goat plant is liked in Tai'an, Shandong Province three.Fresh sheep breast has carried out strict pasteurize process when examination.
Corn flour described in the present invention is decortication corn flour, commercially available bulk products.
Cycloheptaamylose described in the present invention is food grade, dry basis purity more than 99%, and manufacturer is Yunan County Yong Guang cyclodextrine Co., Ltd.
Sucrose described in the present invention or white granulated sugar, gelatin, citric acid, sucrose ester, xylitol are food grade.
Embodiment 1: the present invention adopts the addition of the method determination corn flour of sense organ appraise
Get 5 100ml small beaker labels 1,2,3,4,5, then respectively by corn flour and sheep breast (g:mL) 1:5 in proportion, 3:10,2:5,1:2, the ratio of 3:5 joins in 5 small beakers, and the pretreatment of all the other raw materials and raw material is all got relatively excellent, and all raw materials fully mix, stir, carry out homogeneous, degassed, dry, stripping and slicing, Cheng Yuan, shaping, redrying, hang finished product, finally carry out sense organ appraise, experimental result is in table 1:
Table 1 corn flour and sheep breast adding proportion on the impact of products taste
The addition of corn flour increases again by the present invention, the amount of sheep breast is reduced, or to be reduced by the addition of corn flour, and the amount of sheep breast increases, and discovery product all can not stripping and slicing, cannot be shaped.Through sense organ appraise, determine that the addition of corn flour and the addition of sheep breast should have certain adding proportion, and tentatively determine corn flour: sheep breast (g:mL) is 3:10 ~ 1:2.
The present invention adopts the method determination sucrose of sense organ appraise and the addition of xylitol:
Get 5 100ml small beaker labels 1,2,3,4,5, then respectively by xylitol and sucrose ratio 1:3 by weight, 1:2,2:3,5:6, the ratio of 1:1 joins in 5 small beakers, and the pretreatment of all the other raw materials and raw material is all got relatively excellent, and all raw materials fully mix, stir, carry out homogeneous, degassed, dry, stripping and slicing, shaping, shaping, redrying, hang finished product, finally carry out sense organ appraise, experimental result is in table 2:
The proportioning of table 2 xylitol and sucrose is on the impact of products taste
Through sense organ appraise, tentatively determine that the parts by weight ratio scope of xylitol and sucrose is: 1:2 ~ 5:6.
The present invention is by observing the addition of the process determination sucrose ester of infusion sucrose:
Get 5 100ml small beaker labels 1,2,3,4,5, then add 0.16% of raw material gross weight percentage composition respectively, 0.17%, the sucrose ester of 0.18%, 0.19%, 0.20% joins in 5 small beakers, then sucrose, citric acid, cycloheptaamylose, xylitol and water (these all get more excellent) is added, carry out the infusion that first moderate heat dissolves rear big fire, by the observation to whole sugar cook process, the experimental result obtained is in table 3:
The addition of table 3 sucrose ester is on the impact of sugar cook liquid
By the observation to whole sugar cook process, tentatively determine that the addition of sucrose ester is: 0.17% ~ 0.19%.
In like manner, by the sense organ appraise to final products, citric acid mainly by the local flavor of product and promote effect, the gelatin such as sucrose inversion mainly by the mouldability of product, cycloheptaamylose then by the synergy with citric acid and gelatin to the organoleptic effects of final products, tentatively determine that the addition of three is respectively: 0.08% ~ 0.12%, 1.8% ~ 2.2%, 2.0 ~ 3.6%.
Embodiment 2: the preparation of coarse grain type health care sheep milk-globule
Raw material: sheep breast 100mL, corn flour 40g, xylitol 13g, water 26mL, sucrose 20g, cycloheptaamylose 2.8g, gelatin 2.0g, citric acid 0.10g, sucrose ester 0.18g.
Preparation technology:
(1) preparation in cooked maize face: corn flour of being peeled by raw material is sieved by 70 order sample sieve concussions, obtain the corn flour that particle size is basically identical, then constantly stir-fried by corn flour low baking temperature, namely the taste of puffed rice be can smell closes burning things which may cause a fire disaster, obtain cooked maize face, for subsequent use.
(2) pretreatment of fresh sheep breast: first about 5min is boiled in the heating of fresh sheep breast, after cooling, use two-layer filtered through gauze, carry out rotary evaporation afterwards and concentrate, concentrate at twice when revolving steaming, each about 50mL, the temperature of revolving steaming is about 50 DEG C, when residual volume is 1/3 of original volume, stops concentrated, obtain the sheep breast after concentrating, for subsequent use;
(3) preparation of infusion liquid is mixed: by xylitol, sucrose, sucrose ester, cycloheptaamylose, citric acid solid is dry mixed conjunction, add in the water of set amount, first moderate heat is by complete for dry blend stirring and dissolving, rear big fire infusion (infusion temperature does not exceed 120 DEG C), must constantly stir in infusion process, a large amount of bubble (can skim) is had in infusion liquid, until infusion liquid amasss the half dissolving complete front volume close to dry blend, close burning things which may cause a fire disaster, now still constantly stir, treat the basic cancellation of foam, cool to about 55 DEG C, namely when infusion liquid is malt sugar state, for subsequent use.
(4) the mixing infusion liquid being dissolved with gelatin that concentrated sheep prepared by the cooked maize face of step (1) being prepared, step (2) is newborn, prepared by step (3), at the forward slip value of the non-crystallization of mixing infusion liquid, stir, obtain mixed material;
(5) by the mixed material of step (4) gained through homogeneous, degassed, dry, stripping and slicing, Cheng Yuan, shaping, redrying, hang, get product; Processing condition is normal temperature, normal pressure, power 200w, rotating speed 700r/min, homogenizing time 7min; Degassing temperature is under normal temperature, degassing time 12min; Be poured on pallet by the mixed material after degassed, shakeout, thickness is 1.5 ~ 2.0cm, about 68 DEG C dry 4.5h, and main purpose removes most of moisture, is beneficial to stripping and slicing; The bulk of 4 ~ 8g is cut into after slightly being cooled by the mixing coagulated raw material obtained after drying; By the hand rubbing circle of the semi-finished product after stripping and slicing, at room temperature leave standstill about 30min with shaping; About redrying temperature 50 C, drying time 3.5h; Dried semi-finished product are taken out, at room temperature hangs about 25h, get product.
The coarse grain type health care sheep milk-globule that embodiment 2 prepares, outer light is smooth, milk fragrance is moderate, mouthfeel chewiness, refrigerant good to eat, not only final products forming degree, viscosity are moderate, and hardness is 300.65g (utilizing TA-XTplus/30 physical property measurement instrument to measure), and the toughness of product, stability might as well.
Embodiment 3: the preparation of coarse grain type health care sheep breast rod
Raw material: sheep breast 90mL, corn flour 45g, xylitol 11g, water 28mL, sucrose 22g, cycloheptaamylose 2.0g, gelatin 1.8g, citric acid 0.08g, sucrose ester 0.17g.
(1) preparation in cooked maize face: corn flour of being peeled by raw material is sieved by 60 order sample sieve concussions, obtain the corn flour that particle size is basically identical, then constantly stir-fried by corn flour low baking temperature, namely the taste of puffed rice be can smell closes burning things which may cause a fire disaster, obtain cooked maize face, for subsequent use.
(2) pretreatment of fresh sheep breast: first about 5min is boiled in the heating of fresh sheep breast, after cooling, use two-layer filtered through gauze, carry out rotary evaporation afterwards and concentrate, concentrate at twice when revolving steaming, each about 50mL, the temperature of revolving steaming is about 50 DEG C, when residual volume is 1/2 of original volume, stops concentrated, obtain the sheep breast after concentrating, for subsequent use;
(3) preparation of infusion liquid is mixed: by xylitol, sucrose, sucrose ester, cycloheptaamylose, citric acid solid is dry mixed conjunction, add in the water of set amount, first moderate heat is by complete for dry blend stirring and dissolving, rear big fire infusion (infusion temperature does not exceed 120 DEG C), must constantly stir in infusion process, a large amount of bubble (can skim) is had in infusion liquid, until infusion liquid amasss the half dissolving complete front volume close to dry blend, close burning things which may cause a fire disaster, now still constantly stir, treat the basic cancellation of foam, cool to about 55 DEG C, namely when infusion liquid is malt sugar state, for subsequent use.
(4) the mixing infusion liquid being dissolved with gelatin that concentrated sheep prepared by the cooked maize face of step (1) being prepared, step (2) is newborn, prepared by step (3), at the forward slip value of the non-crystallization of mixing infusion liquid, stir, obtain mixed material;
(5) by the mixed material of step (4) gained through homogeneous, degassed, dry, stripping and slicing, one-tenth clavate, shaping, redrying, hang, get product; Processing condition is normal temperature, normal pressure, power 200w, rotating speed 600r/min, homogenizing time 8min; Degassing temperature is under normal temperature, degassing time 10min; Be poured on pallet by the mixed material after degassed, shakeout, thickness is 1.5 ~ 2.0cm, about 66 DEG C dry 5h, and main purpose removes most of moisture, is beneficial to stripping and slicing; The bulk of 4 ~ 8g is cut into after slightly being cooled by the mixing coagulated raw material obtained after drying; Semi-finished product hand rubbing after stripping and slicing is become clavate, at room temperature leaves standstill about 30min with shaping; About redrying temperature 50 C, drying time 3h; Dried semi-finished product are taken out, at room temperature hangs about 24h, get product.
The coarse grain type health care sheep milk-globule that embodiment 3 prepares, outer light is smooth, milk fragrance is moderate, mouthfeel chewiness, refrigerant good to eat, not only final products forming degree, viscosity are moderate, and hardness is 270.88g (utilizing TA-XTplus/30 physical property measurement instrument to measure), and the toughness of product, stability might as well.
Embodiment 4: the preparation of coarse grain type health care sheep breast block
Raw material: sheep breast 110mL, corn flour 35g, xylitol 15g, water 24mL, sucrose 18g, cycloheptaamylose 3.6g, gelatin 2.2g, citric acid 0.12g, sucrose ester 0.19g;
(1) preparation in cooked maize face: corn flour of being peeled by raw material is sieved by 80 order sample sieve concussions, obtain the corn flour that particle size is basically identical, then constantly stir-fried by corn flour low baking temperature, namely the taste of puffed rice be can smell closes burning things which may cause a fire disaster, obtain cooked maize face, for subsequent use.
(2) pretreatment of fresh sheep breast: first about 5min is boiled in the heating of fresh sheep breast, after cooling, use two-layer filtered through gauze, carry out rotary evaporation afterwards and concentrate, concentrate at twice when revolving steaming, each about 50mL, the temperature of revolving steaming is about 50 DEG C, when residual volume is 2/5 of original volume, stops concentrated, obtain the sheep breast after concentrating, for subsequent use;
(3) preparation of infusion liquid is mixed: by xylitol, sucrose, sucrose ester, cycloheptaamylose, citric acid solid is dry mixed conjunction, add in the water of set amount, first moderate heat is by complete for dry blend stirring and dissolving, rear big fire infusion (infusion temperature does not exceed 120 DEG C), must constantly stir in infusion process, a large amount of foam (can skim) is had in infusion liquid, until infusion liquid amasss the half dissolving complete front volume close to dry blend, close burning things which may cause a fire disaster, now still constantly stir, treat the basic cancellation of foam, cool to about 55 DEG C, namely when infusion liquid is malt sugar state, for subsequent use.
(4) the mixing infusion liquid being dissolved with gelatin that concentrated sheep prepared by the cooked maize face of step (1) being prepared, step (2) is newborn, prepared by step (3), at the forward slip value of the non-crystallization of mixing infusion liquid, stir, obtain mixed material;
(5) by the mixed material of step (4) gained through homogeneous, degassed, dry, stripping and slicing, one-tenth block, shaping, redrying, hang, get product; Processing condition is normal temperature, normal pressure, power 200w, rotating speed 800r/min, homogenizing time 6min; Degassing temperature is under normal temperature, degassing time 15min; Be poured on pallet by the mixed material after degassed, shakeout, thickness is 1.5 ~ 2.0cm, about 69 DEG C dry 4h, and main purpose removes most of moisture, is beneficial to stripping and slicing; The bulk of 4 ~ 8g is cut into after slightly being cooled by the mixing coagulated raw material obtained after drying; Be cut into small pieces the semi-finished product after stripping and slicing shape, at room temperature leaves standstill about 30min with shaping; About redrying temperature 50 C, drying time 4h; Dried semi-finished product are taken out, at room temperature hangs about 26h, get product.
The coarse grain type health care sheep milk-globule that embodiment 2 prepares, outer light is smooth, milk fragrance is moderate, mouthfeel chewiness, refrigerant good to eat, not only final products forming degree, viscosity are moderate, and hardness is 355.78g (utilizing TA-XTplus/30 physical property measurement instrument to measure), and the toughness of product, stability might as well.
Comparative example 1: the preparation of coarse grain type health care sheep milk-globule
Raw material: sheep breast 100mL, corn flour 40g, honey 13g, water 26mL, sucrose 20g, cycloheptaamylose 2.8g, gelatin 2.0g, citric acid 0.10g, sucrose ester 0.18g;
Preparation technology:
(1) preparation in cooked maize face: corn flour of being peeled by raw material is sieved by 70 order sample sieve concussions, obtain the corn flour that particle size is basically identical, then constantly stir-fried by corn flour low baking temperature, namely the taste of puffed rice be can smell closes burning things which may cause a fire disaster, obtain cooked maize face, for subsequent use.
(2) pretreatment of fresh sheep breast: first about 5min is boiled in the heating of fresh sheep breast, wait after cooling, use two-layer filtered through gauze, carry out rotary evaporation afterwards to concentrate, concentrate at twice when revolving steaming, each about 50mL, the temperature of revolving steaming is about 50 DEG C, until residual volume be original volume 1/3 ~ 1/2 between time, stop concentrated, then low-grade fever is to 60 DEG C, add honey and gelatin, abundant stirring and dissolving, obtains the sheep breast after concentrating, for subsequent use;
(3) preparation of infusion liquid is mixed: sucrose, sucrose ester, cycloheptaamylose, citric acid solid are dry mixed conjunction, add in the water of set amount, first moderate heat is by complete for dry blend stirring and dissolving, rear big fire infusion (infusion temperature does not exceed 120 DEG C), must constantly stir in infusion process, a large amount of bubble (can skim) is had in infusion liquid, until infusion liquid amasss the half dissolving complete front volume close to dry blend, close burning things which may cause a fire disaster, now still constantly stir, treat the basic cancellation of foam, cool to about 55 DEG C, namely when infusion liquid is malt sugar state, for subsequent use.
(4) mixing infusion liquid prepared by the concentrated sheep breast of prepared by the cooked maize face of step (1) being prepared, step (2) be dissolved with gelatin and honey, step (3), at the forward slip value of the non-crystallization of infusion liquid, stir, obtain mixed material;
(5) by the mixed material of step (4) gained through homogeneous, degassed, dry, stripping and slicing, Cheng Yuan, shaping, redrying, hang, get product; Processing condition is normal temperature, normal pressure, power 200w, rotating speed 700r/min, homogenizing time 7min; Degassing temperature is under normal temperature, degassing time 12min; Dry for being poured on pallet by the mixed material after degassed, shakeout, thickness is 1.5 ~ 2.0cm, 68 DEG C of dry 4.5h, and main purpose removes most of moisture, is beneficial to stripping and slicing; The mixing coagulated raw material obtained after drying is slightly cooled the bulk being cut into 4 ~ 8g; By the hand rubbing circle of the semi-finished product after stripping and slicing, at room temperature leave standstill about 30min with shaping; About redrying temperature 50 C, drying time 3.5h; Dried semi-finished product are taken out, at room temperature hangs about 24h, get product.
Coarse grain type health care sheep milk-globule prepared by comparative example 1 has following features:
(1) product has the color of corn flour, uniform color, but without refrigerant mouthfeel, and sugariness is larger.
(2) there is the sweet fragrance of the milk fragrance of sheep breast, the corn fragrance of corn and honey, without cooling taste.
(3) product of gained is smooth, even tissue, but viscosity is larger.
The sheep milk-globule that coarse grain type prepared by coarse grain type health care goat milk product and the comparative example 1 of embodiment 2 ~ 4 preparation kept healthy carries out the contrast of properties of product and sensory evaluation, and result shows:
Coarse grain type health care goat milk product smooth in appearance prepared by the embodiment of the present invention 2 ~ 4, stickiness is moderate, nutritious, carry and instant, from mouthfeel, product special taste, have the milk fragrance of sheep breast, the corn fragrance of corn and the cooling taste of xylitol are smooth in taste, sugariness is moderate, allows people enjoy endless aftertastes.
Coarse grain type health care sheep milk-globule prepared by comparative example 1 is not so good as coarse grain type health care goat milk product prepared by embodiment 2 ~ 4 in the state and mouthfeel of product, this is because xylitol water-soluble after carry out infusion gained its viscosity of infusion liquid be less than the viscosity of honey, and the pliable and tough and high resilience of quality after xylitol infusion, not only the micro-acid band of taste has sugariness, and pleasant refrigerant taste can be produced, illustrate that xylitol is all improved effect compared to adding of honey to the performance of product and mouthfeel.
Claims (10)
1. a coarse grain type health care goat milk product, it is characterized in that, be made up of the raw material of following weight parts:
Sheep breast 90 ~ 110 parts, corn flour 35 ~ 45 parts, xylitol 11 ~ 15 parts, 24 ~ 28 parts, water, sucrose or white granulated sugar 18 ~ 22 parts, cycloheptaamylose 2.0 ~ 3.6 parts, 1.8 ~ 2.2 parts, gelatin, citric acid 0.08 ~ 0.12 part, sucrose ester 0.17 ~ 0.19 part.
2. coarse grain type health care goat milk product as claimed in claim 1, it is characterized in that, be made up of the raw material of following weight parts:
Sheep breast 100 parts, corn flour 40 parts, xylitol 13 parts, 26 parts, water, sucrose 20 parts, cycloheptaamylose 2.8 parts, 2.0 parts, gelatin, citric acid 0.10 part, sucrose ester 0.18 part.
3. coarse grain type health care goat milk product as claimed in claim 1, is characterized in that, described coarse grain type health care goat milk product is corn sheep milk-globule, corn sheep breast rod, corn sheep breast block or corn sheep breast sheet.
4. the preparation method of the coarse grain type health care goat milk product according to any one of claim 1 ~ 3, is characterized in that, comprise the steps:
(1) take raw material by weight, by sheep breast heating boiling sterilization, filter after waiting to cool, concentrate, for subsequent use;
(2) sieved by corn flour, low baking temperature constantly stir-fries, and waits to fry the taste to there being puffed rice, closes burning things which may cause a fire disaster, obtains cooked maize face, for subsequent use;
(3) xylitol, sucrose or white granulated sugar, cycloheptaamylose, sucrose ester and citric acid solid are dry mixed conjunction, add the water of set amount, heat and stir, until when infusion liquid is malt sugar state, closes burning things which may cause a fire disaster, now still constantly stir, the basic cancellation of band foam, leaves standstill and cools, for subsequent use;
(4) cooked maize face prepared by concentrated sheep breast step (1) prepared, step (2), mixes with the infusion liquid that mixes being dissolved with gelatin prepared by step (3), stirs, obtain mixed material;
(5) by the mixed material of step (4) gained through homogeneous, degassed, dry, stripping and slicing, shaping, shaping, redrying, hang, get product.
5. preparation method as claimed in claim 4, is characterized in that: in step (1), and 3 ~ 8min is boiled in the heating of sheep breast, utilizes double gauze to filter; Described concentrated employing rotary evaporation concentrates, and when rotary evaporation concentrates, carry out gradation and concentrate, each 50ml, temperature is 50 DEG C, until residual volume be original volume 1/3 ~ 1/2 between time, stop concentrated.
6. preparation method as claimed in claim 4, is characterized in that: in step (2), and corn flour sieves and selects 60 ~ 80 object standard sample sieves.
7. preparation method as claimed in claim 4, it is characterized in that: in step (5), processing condition is normal temperature, normal pressure, power 200w, rotating speed 600 ~ 800r/min, homogenizing time 6 ~ 8min.
8. preparation method as claimed in claim 4, it is characterized in that: in step (5), degassing temperature is under normal temperature, degassing time 10 ~ 15min.
9. preparation method as claimed in claim 4, is characterized in that: in step (5), and dry for being poured on pallet by the mixed material after degassed first, shakeout, thickness is 1.5 ~ 2.0cm, 65 DEG C ~ 70 DEG C drying 4 ~ 5h.
10. preparation method as claimed in claim 4, it is characterized in that: in step (5), redrying temperature is 45 ~ 55 DEG C, and 3 ~ 4h, finally took out room temperature and hung 22 ~ 26h and get product drying time.
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Effective date of registration: 20230424 Address after: No. C01020 Fengguo Road, Yishui County, Linyi City, Shandong Province, 276400 Patentee after: Shandong bailing Dairy Co.,Ltd. Address before: 250353 University Road, Changqing District, Ji'nan, Shandong Province, No. 3501 Patentee before: Qilu University of Technology |