CN105341158A - Strawberry milk and preparation method thereof - Google Patents
Strawberry milk and preparation method thereof Download PDFInfo
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- CN105341158A CN105341158A CN201510815866.2A CN201510815866A CN105341158A CN 105341158 A CN105341158 A CN 105341158A CN 201510815866 A CN201510815866 A CN 201510815866A CN 105341158 A CN105341158 A CN 105341158A
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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Abstract
The invention discloses strawberry milk and a preparation method thereof. According to the preparation method, raw materials of strawberry milk comprise strawberry milk conventional raw materials and 1 to 3% of cactus fruit juice by mass, GENU Hi-pHive carrageenan is taken as a stabilizing agent. The preparation method comprises following steps: S1, (1) cactus fruits are subjected to juicing, enzymolysis, and filtering so as to obtain cactus fruit juice, the cactus fruit juice is mixed with strawberry, and an obtained mixture is subjected to juicing, enzymolysis, and filtering so as to obtain mixed strawberry juice; (2) the rest raw materials are mixed so as to obtain a material liquid A, wherein no precedence order is required for operation of the step (1) and (2); S2, the material liquid A is mixed with the mixed strawberry juice, an obtained mixed material is subjected to homogenizing so as to obtain a mixed liquid B, and the mixed liquid B is subjected to immersion type ultra high temperature short time sterilization so as to obtain finished products. The preparation method is capable of providing the finished products with the color of fresh strawberry; no other pigment is added; acidity is moderate; local flavor, mouthfeel, and stability are excellent; and self life is long.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of Milk and Strawberry and preparation method thereof.
Background technology
Strawberry (have another name called the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries etc.) belong to the rose family, be perennial evergreen herbaceous plant.Strawberry fruit color and luster is scarlet, tender succulence, sweet and sour palatability, containing special strong fruit aroma, can eat raw or quick refrigeration storage, also can be processed into the products such as fruit juice, jam, fruit wine, dairy produce.Strawberry nutrition enriches, containing the mineral matter such as fructose, sucrose, glucose, citric acid, malic acid, salicylic acid, carrotene, amino acid and calcium, phosphorus, iron, potassium, zinc, chromium and abundant vitamin B1, B2, C, PP, etc.In the processed food that strawberry is many, the most general with strawberry fruit juice and strawberry jam, production technology is relatively easy.Milk is one of the most ancient natural drink, is described as " white blood ".As everyone knows, the nutritional labeling of milk is very high, and main component has water, fat, phosphatide, protein, lactose, inorganic salts etc.Mineral types in milk is also very abundant, and the content as calcium, phosphorus, iron, zinc, copper, manganese, molybdenum is all a lot.Milk is the best source of human calcium, and the calcium phosphorus ration in milk is beneficial to the absorption of calcium very much.
The combination of strawberry and milk is the popular dairy products extremely liked, inside fruit flavoured milk by the favorable rating rank whole world first always.The color of strawberry comes from food glycoside-anthocyanin, and anthocyanidin is subject to the impacts such as oxidant, ascorbic acid, temperature and variable color.In actual production process, often there is very serious variable color deterioration problem in strawberry fruit juice jam, typical product color is very dark chocolate-like brownish black, loses the fresh colour that strawberry is natural, and cannot adjust back with food coloring, the serious follow-up deep processing that limit strawberry.Milk and Strawberry because need to add strawberry juice in process, so in order to keep its color and improve mouthfeel, need to add the food additives such as pigment, stabilizing agent.Therefore the production technology of Milk and Strawberry is the key that Milk and Strawberry is produced with protecting look.
Summary of the invention
Technical problem solved by the invention is to solve in the preparation of existing Milk and Strawberry and storage process, the problems such as the product colour change caused, fragrance loss, loss of flavor and nutrition destruction.Preparation method of the present invention gives the color of Milk and Strawberry fresh strawberry, and without the need to adding other pigments in addition, mild acidity, local flavor, mouthfeel and stability are all better, long shelf-life.
Existing Milk and Strawberry uses natural colouring matter as the alkermes extracted or roucou mostly, but just simply adds pigment to cover the variable color of strawberry unsatisfactory.Prickly pear fruit juice through the inventive method process is added in formula for a product as raw material by final discovery, and effect of color protection is fine, through superhigh temperature process and long-time preservation still keeps bright-coloured redness; Also local flavor and the mouthfeel of product uniqueness is given in addition.
The present invention solves the problems of the technologies described above mainly through following technical scheme.
The invention provides a kind of preparation method of Milk and Strawberry, the raw material of described Milk and Strawberry comprises the convenient source of Milk and Strawberry and the prickly pear fruit juice of 1 ~ 3%, the wherein carragheen of stabilizing agent to be model be GENUHi-pHive, described percentage is the percentage accounting for raw material gross mass; It comprises the steps:
Cactus fruit is squeezed the juice by S1, (1), enzymolysis, filtration, obtain prickly pear fruit juice; Prickly pear fruit juice is mixed with strawberry, through squeezing the juice, enzymolysis, filtration, obtain mixing strawberry juice; (2) other raw materials are mixed, obtain feed liquid A; The operation of step (1) and (2) does not have dividing of priority;
S2, by feed liquid A and mixing strawberry juice mixing, homogeneous, obtain mixed liquid B; Mixed liquid B is carried out immersion ultra high temperature short time sterilization.
In the present invention, the convenient source of described Milk and Strawberry is for described in the routine of this area.The raw material of the Milk and Strawberry described in the present invention is preferably: the raw material milk of 35 ~ 50%, the prickly pear fruit juice of 1 ~ 3%, 5 ~ 10% strawberry fruit juice, 4 ~ 6% white granulated sugar, 0.1 ~ 0.3% stabilizing agent, 0.08 ~ 0.15% emulsifying agent and 0.05 ~ 0.10% acidity regulator, its surplus is water; The carragheen of described stabilizing agent to be model be GENUHi-pHive; The quality that described percentage is each raw material accounts for the percentage of raw material gross mass.
Described raw material milk is the raw material milk that this area routine uses, and is generally raw milk and/or reconstituted milk.Described raw milk refers to the raw milk meeting " food national safety standard-raw milk " (GB19301) acquisition criteria.Described reconstituted milk is generally obtained by whole-fat milk powder, skimmed milk powder, whey powder, cow's milk protein concentrate or other cow's milk component.Described raw material milk is through raw material milk and detects and raw material milk standardization.
Described emulsifying agent is the emulsifying agent that this area routine uses, be preferably one or more in single, double fatty acid glyceride, sucrose fatty ester, modified soy bean lipoid and carragheen, be more preferably will be single, diglycerine fatty acid ester and sucrose fatty ester be with the composite use of the mass ratio of 1:1.Wherein, described carragheen is the carragheen that this area is conventionally used as emulsifying agent.The content of described emulsifying agent is preferably 0.1 ~ 0.12%, is more preferably 0.11%.
Described stabilizing agent commercially.The content of described stabilizing agent is this area customary amount, is preferably 0.2 ~ 0.25%, is more preferably 0.22%.
Described acidity regulator is the acidity regulator of this area routine, is preferably one or more in sodium acid carbonate, sodium hydrogen phosphate and natrium citricum, is more preferably natrium citricum; The content of described acidity regulator is preferably 0.06 ~ 0.08%, is more preferably 0.07%.
Described water can be the water that this area routine uses, and is preferably demineralized water.
The strawberry essence of 0.05 ~ 0.13% is preferably also comprised in the raw material of described Milk and Strawberry; Described strawberry essence is the strawberry flavor flavoring essence that this area routine uses; Described strawberry essence preferably adds when the mixing described in step (3).
In step (1), described cactus fruit generally selects shagreen to be about to the fruit of ripe variable color according to this area routine, and the fruit of this maturity is sour-sweet than moderate, and postmature fruit acidity raises, and is not suitable for making fruit juice; The prickly pear in Hainan is preferably originated from the present invention.Described prickly pear fruit juice, generally its soluble solid content 4.5 ~ 5.0%, pH value is 3.5 ~ 4.5, and fruit juice contains abundant vitamin, and fruit juice is bright-coloured peony.
In step S1, described " operation of step (1) and (2) do not have priority point " refer to step (1) and (2) operating sequence can step (1) formerly, also can step (2) formerly, can also step (1) and (2) carry out simultaneously.
In step (1), those skilled in the art all know, described prickly pear before really squeezing the juice also through except thorn, clean, the pretreatment of peeling, described except thorn, clean, peeling is this area routine except thorn, clean, peeling operation.
In step (1), described mixing, squeeze the juice and filter be this area routine mixing, squeeze the juice and filter operation.
In step (1), the condition of described enzymolysis is this area enzymatic hydrolysis condition conventional used, adopts pectase or pulp enzyme in the present invention, further preferred pulp enzyme.Preferably, the enzyme activity of described pulp enzyme is 5000 ~ 10000U/g, and described hydrolysis temperature is 30 ~ 45 DEG C, and described enzymolysis time is 1 ~ 2h, and described pulp enzyme is provided by DSM (China) Co., Ltd.The enzyme activity of described pectase is 5000 ~ 10000U/g, and described hydrolysis temperature is 30 ~ 40 DEG C, and described enzymolysis time is 2 ~ 2.5h, and described pectase is provided by DSM (China) Co., Ltd.
In step (1), described mixing strawberry juice soluble solid content wherein general 6.0 ~ 6.5%, described percentage refers to that soluble solid accounts for the mass percent of strawberry fruit juice; The pH value of described mixing strawberry juice is generally 3.0 ~ 4.0.
In step (2), the method for described mixing and condition are method and the condition of this area routine.The temperature of described mixing is preferably 70 ~ 75 DEG C; The time of described mixing is preferably 10 ~ 20 minutes; The method of described mixing is preferably for being uniformly mixed.
Preferably, after the mixing described in step (2) terminates, also comprise the operation of grinding refinement and cooling.The method of described grinding refinement and condition are conventional method and the condition of this area, generally carry out in colloid mill.The temperature of described grinding refinement is preferably 70 ~ 75 DEG C; Described cooling means and condition are conventional method and the condition of this area, can adopt the method that cold type is excessively cold; The temperature of described cooling is preferably for being less than 10 DEG C.
In step S2, the method for described mixing and condition are method and the condition of this area routine.The temperature of described mixing is preferably 10 ~ 20 DEG C; The time of described mixing is preferably 10 ~ 20 minutes; The method of described mixing is preferably for being uniformly mixed; The pH value of described mixed liquor is between 4.9 ~ 5.5.
In step S2, the homogeneous operation being operating as this area routine of described homogeneous is preferably double-stage homogenization; The method of described double-stage homogenization and condition can be method and the condition of this area routine.Described double-stage homogenization generally can carry out in APVGaulin5Q, Rannie5Q homogenizer, APVGaulin132T or Rannie132T homogenizer; Described double-stage homogenization comprises first order homogeneous and second level homogeneous, and wherein, the pressure of described first order homogeneous is preferably 15 ~ 20MPa; The pressure of described second level homogeneous is preferably 5 ~ 10MPa; The temperature of described homogeneous is preferably 50 ~ 70 DEG C.
In step S2, described immersion ultra high temperature short time sterilization is immersion ultra high temperature short time sterilization method and the condition of this area routine, preferably carries out under the condition of supersaturated vapor.Adopt method and the condition of this kind of sterilization, the color in cow's milk protein and mixing strawberry juice can be protected greatly, reduce the coking phenomenon in sterilization process.The temperature of described immersion ultra high temperature short time sterilization is preferably 135 ~ 152 DEG C; The time of described immersion ultra high temperature short time sterilization is preferably 1 ~ 3s.The immersion ultra high temperature short time sterilization time of the present invention is short, and under this condition, protein is not easy sex change, can better protected protein, to avoid the easy coking and blocking pipeline of albuminous degeneration.
Present invention also offers a kind of Milk and Strawberry obtained by above-mentioned preparation method.
In the present invention, the key technical indexes in described Milk and Strawberry (in 100g) as shown in the table:
| Solid content | 10.7～13.1g |
| Protein | 1.0～1.5g |
| Carbohydrate | 8.7～10.0g |
| Fat | 1.0～1.6g |
In the present invention, except special instruction, described percentage is mass percent.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: preparation method of the present invention gives the color of Milk and Strawberry fresh strawberry, and without the need to adding other pigments in addition, mild acidity, local flavor, mouthfeel and stability are all better, long shelf-life.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Raw material in following embodiment, as illustrated, is purchase gained.
Percentage in following embodiment does not do and illustrates, and is all weight percentage.
Each raw material sources in following embodiment are:
Animal breast originates from or purchased from He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd.;
Emulsifying agent is purchased from upper sea blue Dao Jiali food additives Co., Ltd;
Carragheen GENUHi-pHive can company purchased from upper Haikang generation industry and trade Co., Ltd or Si Bikai;
Pulp enzyme, pectase are all purchased from DSM (China) Co., Ltd;
Acidity regulator is purchased from Shanghai Jie Cong trade Co., Ltd;
Flavoring essence (strawberry flavor) is purchased from Firmenich Aromatics (China) Co., Ltd.;
Fresh prickly pear and fresh strawberry are commercially available.
Embodiment 1
1, composition of raw materials (see table 1):
The composition of raw materials of table 1 embodiment 1
2, preparation method:
(1) by the prickly pear picking up from Hainan except sting, cleans, remove the peel, squeeze the juice, enzymolysis (pulp enzyme, living is 5000U/g, hydrolysis temperature 30 DEG C, 2h), filter, obtain prickly pear fruit juice, wherein soluble solid content is 4.5%, and pH value is 3.5; Prickly pear fruit juice is added clean fresh strawberry, and through squeezing the juice, enzymolysis (pulp enzyme, enzyme is lived as 5000U/g, hydrolysis temperature 30 DEG C, 2h), to filter, obtain mixing strawberry juice, wherein soluble solid content is 6.0, and pH value is 3.0;
(2) white granulated sugar, stabilizing agent, emulsifying agent, acidity regulator and water and raw material milk are carried out being uniformly mixed (70 DEG C, 10min), the cooling means (≤10 DEG C) excessively cold through cold type obtains feed liquid A;
(3) feed liquid A, flavoring essence and mixing strawberry juice are carried out being uniformly mixed (10 DEG C, 10min), (one-level homogenization pressure is 15MPa to carry out homogeneous, double-stage homogenization pressure is 5MPa, homogenizing temperature is 50 DEG C), obtain mixed liquid B, its pH value is 4.9;
(4) mixed liquid B is carried out under supersaturated vapor immersion ultra high temperature short time sterilization (135 DEG C, 1s).
This Milk and Strawberry maintains the color of fresh strawberry, mild acidity, and local flavor, mouthfeel and stability are all better, and long-time leaving standstill occurs without lamination, and the shelf-life can reach six months.
Embodiment 2
1, composition of raw materials (see table 2):
The composition of raw materials of table 2 embodiment 2
2, preparation method:
(1) by the prickly pear picking up from Hainan except sting, cleans, remove the peel, squeeze the juice, enzymolysis (pulp enzyme, it is 10000U/g that enzyme is lived, hydrolysis temperature 45 DEG C, 1h), filter, obtain prickly pear fruit juice, wherein soluble solid content is 5.0%, and pH value is 4.5; Prickly pear fruit juice is added clean fresh strawberry, and through squeezing the juice, enzymolysis (pulp enzyme, enzyme is lived as 10000U/g, hydrolysis temperature 45 DEG C, 1h), to filter, obtain mixing strawberry juice, wherein soluble solid content is 6.5%, and pH value is 4.0;
(2) white granulated sugar, stabilizing agent, emulsifying agent, acidity regulator and water and raw material milk are carried out being uniformly mixed (75 DEG C, 20min), the cooling means (≤10 DEG C) excessively cold through cold type obtains feed liquid A;
(3) feed liquid A, flavoring essence and mixing strawberry juice are carried out being uniformly mixed (20 DEG C, 20min), (one-level homogenization pressure is 20MPa to carry out homogeneous, double-stage homogenization pressure is 5MPa, homogenizing temperature is 70 DEG C), obtain mixed liquid B, its pH value is 5.5;
(4) mixed liquid B is carried out under supersaturated vapor immersion ultra high temperature short time sterilization (152 DEG C, 3s).
This Milk and Strawberry maintains the color of fresh strawberry, mild acidity, and local flavor, mouthfeel and stability are all better, and long-time leaving standstill occurs without lamination, and the shelf-life can reach six months.
Embodiment 3
1, composition of raw materials (see table 3):
The composition of raw materials of table 3 embodiment 3
2, preparation method:
(1) by the prickly pear picking up from Hainan except sting, cleans, remove the peel, squeeze the juice, enzymolysis (pulp enzyme, it is 5000U/g that enzyme is lived, hydrolysis temperature 45 DEG C, 1h), filter, obtain prickly pear fruit juice, wherein soluble solid content is 4.7%, and pH value is 4.0; Prickly pear fruit juice is added clean fresh strawberry, and through squeezing the juice, enzymolysis (pulp enzyme, enzyme is lived as 5000U/g, hydrolysis temperature 45 DEG C, 1h), to filter, obtain mixing strawberry juice, wherein soluble solid content is 6.0%, and pH value is 3.5;
(2) white granulated sugar, stabilizing agent, emulsifying agent, acidity regulator and water and raw material milk are carried out being uniformly mixed (70 DEG C, 20min), the cooling means (≤10 DEG C) excessively cold through cold type obtains feed liquid A;
(3) feed liquid A, flavoring essence and mixing strawberry juice are carried out being uniformly mixed (10 DEG C, 20min), (one-level homogenization pressure is 15MPa to carry out homogeneous, double-stage homogenization pressure is 10MPa, homogenizing temperature is 70 DEG C), obtain mixed liquid B, its pH value is 5.1;
(4) mixed liquid B is carried out under supersaturated vapor immersion ultra high temperature short time sterilization (135 DEG C, 3s).
This Milk and Strawberry maintains the color of fresh strawberry, mild acidity, and local flavor, mouthfeel and stability are all better, and long-time leaving standstill occurs without lamination, and the shelf-life can reach six months.
Embodiment 4
1, composition of raw materials (see table 4):
The composition of raw materials of table 4 embodiment 4
2, preparation method:
(1) by the prickly pear picking up from Hainan except sting, cleans, remove the peel, squeeze the juice, enzymolysis (pulp enzyme, it is 10000U/g that enzyme is lived, hydrolysis temperature 30 DEG C, 1h), filter, obtain prickly pear fruit juice, wherein soluble solid content is 4.8%, and pH value is 4.1; Prickly pear fruit juice is added clean fresh strawberry, and through squeezing the juice, enzymolysis (pulp enzyme, enzyme is lived as 10000U/g, hydrolysis temperature 30 DEG C, 1h), to filter, obtain mixing strawberry juice, wherein soluble solid content is 6.3%, and pH value is 3.3;
(2) white granulated sugar, stabilizing agent, emulsifying agent, acidity regulator and water and raw material milk are carried out being uniformly mixed (75 DEG C, 10min), the cooling means (≤10 DEG C) excessively cold through cold type obtains feed liquid A;
(3) feed liquid A, flavoring essence and mixing strawberry juice are carried out being uniformly mixed (20 DEG C, 10min), (one-level homogenization pressure is 18MPa to carry out homogeneous, double-stage homogenization pressure is 5MPa, homogenizing temperature is 70 DEG C), obtain mixed liquid B, its pH value is 5.0;
(4) mixed liquid B is carried out under supersaturated vapor immersion ultra high temperature short time sterilization (135 DEG C, 3s).
This Milk and Strawberry maintains the color of fresh strawberry, mild acidity, and local flavor, mouthfeel and stability are all better, and long-time leaving standstill occurs without lamination, and the shelf-life can reach six months.
Embodiment 5
1, composition of raw materials (see table 5):
The composition of raw materials of table 5 embodiment 5
2, preparation method:
(1) by the prickly pear picking up from Hainan except sting, cleans, remove the peel, squeeze the juice, enzymolysis (pulp enzyme, it is 7500U/g that enzyme is lived, hydrolysis temperature 37 DEG C, 1.5h), filter, obtain prickly pear fruit juice, wherein soluble solid content is 5.0%, and pH value is 3.5; Prickly pear fruit juice is added clean fresh strawberry, and through squeezing the juice, enzymolysis (pulp enzyme, enzyme is lived as 7500U/g, hydrolysis temperature 37 DEG C, 1.5h), to filter, obtain mixing strawberry juice, wherein soluble solid content is 6.0%, and pH value is 3.5;
(2) white granulated sugar, stabilizing agent, emulsifying agent, acidity regulator and water and raw material milk are carried out being uniformly mixed (73 DEG C, 15min), the cooling means (≤10 DEG C) excessively cold through cold type obtains feed liquid A;
(3) feed liquid A, flavoring essence and mixing strawberry juice are carried out being uniformly mixed (15 DEG C, 15min), (one-level homogenization pressure is 16MPa to carry out homogeneous, double-stage homogenization pressure is 6MPa, homogenizing temperature is 73 DEG C), obtain mixed liquid B, its pH value is 5.1;
(4) mixed liquid B is carried out under supersaturated vapor immersion ultra high temperature short time sterilization (140 DEG C, 2s).
This Milk and Strawberry maintains the color of fresh strawberry, mild acidity, and local flavor, mouthfeel and stability are all better, and long-time leaving standstill occurs without lamination, and the shelf-life can reach six months.
Embodiment 6
1, composition of raw materials (see table 6):
The composition of raw materials of table 6 embodiment 6
2, preparation method:
(1) by the prickly pear picking up from Hainan except sting, cleans, remove the peel, squeeze the juice, enzymolysis (pulp enzyme, it is 8000U/g that enzyme is lived, hydrolysis temperature 40 DEG C, 1.5h), filter, obtain prickly pear fruit juice, wherein soluble solid content is 4.8%, and pH value is 4.0; Prickly pear fruit juice is added clean fresh strawberry, and through squeezing the juice, enzymolysis (pulp enzyme, enzyme is lived as 8000U/g, hydrolysis temperature 40 DEG C, 1.5h), to filter, obtain mixing strawberry juice, wherein soluble solid content is 6.2%, and pH value is 3.6;
(2) white granulated sugar, stabilizing agent, emulsifying agent, acidity regulator and water and raw material milk are carried out being uniformly mixed (72 DEG C, 15min), the cooling means (≤10 DEG C) excessively cold through cold type obtains feed liquid A;
(3) feed liquid A, flavoring essence and mixing strawberry juice are carried out being uniformly mixed (12 DEG C, 15min), (one-level homogenization pressure is 18MPa to carry out homogeneous, double-stage homogenization pressure is 6MPa, homogenizing temperature is 73 DEG C), obtain mixed liquid B, its pH value is 5.0;
(4) mixed liquid B is carried out under supersaturated vapor immersion ultra high temperature short time sterilization (137 DEG C, 2s).
This Milk and Strawberry maintains the color of fresh strawberry, mild acidity, and local flavor, mouthfeel and stability are all better, and long-time leaving standstill occurs without lamination, and the shelf-life can reach six months.
Embodiment 7
1, composition of raw materials (see table 7):
The composition of raw materials of table 7 embodiment 7
2, preparation method:
(1) by the prickly pear picking up from Hainan except sting, cleans, remove the peel, squeeze the juice, enzymolysis (pulp enzyme, it is 8000U/g that enzyme is lived, hydrolysis temperature 40 DEG C, 1.5h), filter, obtain prickly pear fruit juice, wherein soluble solid content is 4.8%, and pH value is 4.0; Prickly pear fruit juice is added clean fresh strawberry, and through squeezing the juice, enzymolysis (pulp enzyme, enzyme is lived as 8000U/g, hydrolysis temperature 40 DEG C, 1.5h), to filter, obtain mixing strawberry juice, wherein soluble solid content is 6.2%, and pH value is 3.6;
(2) white granulated sugar, stabilizing agent, emulsifying agent, acidity regulator and water and raw material milk are carried out being uniformly mixed (72 DEG C, 15min), the cooling means (≤10 DEG C) excessively cold through cold type obtains feed liquid A;
(3) feed liquid A and mixing strawberry juice are carried out being uniformly mixed (12 DEG C, 15min), carry out homogeneous (one-level homogenization pressure is 18MPa, and double-stage homogenization pressure is 6MPa, and homogenizing temperature is 73 DEG C), obtain mixed liquid B, its pH value is 5.0;
(4) mixed liquid B is carried out under supersaturated vapor immersion ultra high temperature short time sterilization (137 DEG C, 2s).
This Milk and Strawberry maintains the color of fresh strawberry, mild acidity, and mouthfeel and stability are all better, and long-time leaving standstill occurs without lamination, but local flavor does not have embodiment 6 good (strawberry aroma is inadequate), and the shelf-life can reach six months.
Embodiment 8
1, composition of raw materials (see table 8):
The composition of raw materials of table 8 embodiment 8
2, preparation method:
(1) by the prickly pear picking up from Hainan except sting, cleans, remove the peel, squeeze the juice, enzymolysis (pulp enzyme, it is 8000U/g that enzyme is lived, hydrolysis temperature 40 DEG C, 1.5h), filter, obtain prickly pear fruit juice, wherein soluble solid content is 4.8%, and pH value is 4.0; Prickly pear fruit juice is added clean fresh strawberry, and through squeezing the juice, enzymolysis (pulp enzyme, enzyme is lived as 8000U/g, hydrolysis temperature 40 DEG C, 1.5h), to filter, obtain mixing strawberry juice, wherein soluble solid content is 6.2%, and pH value is 3.6;
(2) white granulated sugar, flavoring essence, stabilizing agent, emulsifying agent, acidity regulator and water and whole-fat milk powder are carried out being uniformly mixed (72 DEG C, 15min), the cooling means (≤10 DEG C) excessively cold through cold type obtains feed liquid A;
(3) feed liquid A and mixing strawberry juice are carried out being uniformly mixed (12 DEG C, 15min), carry out homogeneous (one-level homogenization pressure is 18MPa, and double-stage homogenization pressure is 6MPa, and homogenizing temperature is 73 DEG C), obtain mixed liquid B, its pH value is 5.0;
(4) mixed liquid B is carried out under supersaturated vapor immersion ultra high temperature short time sterilization (137 DEG C, 2s).
This Milk and Strawberry maintains the color of fresh strawberry, mild acidity, and mouthfeel and stability are all better, and long-time leaving standstill occurs without lamination, but local flavor does not have embodiment 6 good (strawberry aroma is inadequate), and the shelf-life can reach six months.
Embodiment 9
1, composition of raw materials (see table 9):
The composition of raw materials of table 9 embodiment 9
2, preparation method:
(1) by the prickly pear picking up from Hainan except sting, cleans, remove the peel, squeeze the juice, enzymolysis (pulp enzyme, it is 8000U/g that enzyme is lived, hydrolysis temperature 40 DEG C, 1.5h), filter, obtain prickly pear fruit juice, wherein soluble solid content is 4.8%, and pH value is 4.0; Prickly pear fruit juice is added clean fresh strawberry, and through squeezing the juice, enzymolysis (pulp enzyme, enzyme is lived as 8000U/g, hydrolysis temperature 40 DEG C, 1.5h), to filter, obtain mixing strawberry juice, wherein soluble solid content is 6.2%, and pH value is 3.6;
(2) white granulated sugar, stabilizing agent, emulsifying agent, acidity regulator and water and raw material milk are carried out being uniformly mixed (72 DEG C, 15min), through colloid mill grinding refinement (72 DEG C), then obtain feed liquid A through the cooling means (≤10 DEG C) that cold type is excessively cold;
(3) feed liquid A, flavoring essence and mixing strawberry juice are carried out being uniformly mixed (12 DEG C, 15min), (one-level homogenization pressure is 18MPa to carry out homogeneous, double-stage homogenization pressure is 6MPa, homogenizing temperature is 73 DEG C), obtain mixed liquid B, its pH value is 5.0;
(4) mixed liquid B is carried out under supersaturated vapor immersion ultra high temperature short time sterilization (137 DEG C, 2s).
This Milk and Strawberry maintains the color of fresh strawberry, mild acidity, and local flavor, mouthfeel and stability are all better, and long-time leaving standstill occurs without lamination, and the shelf-life can reach six months.
Comparative example 1
Comparative example 1 does not add prickly pear fruit juice (only adding strawberry fruit juice), and all the other processing steps and condition are with embodiment 6.
After comparative example 1 sterilization, product colour deepens, and brown stain occurs, loses the color of fresh strawberry.
Comparative example 2
Comparative example 2 does not add prickly pear fruit juice when preparing strawberry fruit juice but individually prepares, and all the other processing steps and condition are with embodiment 6.
Strawberry fruit juice color prepared by comparative example 2 comparatively embodiment 6 is dark, loses the color of fresh strawberry.
Comparative example 3
Comparative example 3 does not carry out enzymolysis processing when preparing prickly pear fruit juice, and all the other processing steps and condition are with embodiment 6.
Mixing strawberry juice soluble solid content prepared by comparative example 3 is higher, is specially 18%, causes the mouthfeel of finished product to compare thickness, does not have the salubrious mouthfeel of embodiment 6.
Comparative example 4
Comparative example 4 carragheen used is the κ type carragheen that conventional milk beverage is conventional, and all the other processing steps and condition are with embodiment 6.
In comparative example 4 preparation process, occur that albuminous degeneration precipitates after feed liquid A and mixing strawberry juice being carried out being uniformly mixed, cannot the present invention be realized.
Effect example 1
The Milk and Strawberry prepare embodiment 1 ~ 9 and comparative sample---brand is that the auspicious commercially available Milk and Strawberry (commercially available Milk and Strawberry list of ingredients: milk, pure water, white granulated sugar, skimmed milk powder, whey powder, strawberry concentrated fruit pulp, flavorant, list, diglycerine fatty acid ester, alkermes, carragheen, guar gum) of Korea S's objective case carries out sensory evaluation.Trial test number 100 people (women of 20 ~ 40 years old), respectively embodiment 1 ~ 6 and comparative sample are tasted, adopt blank scoring mechanism, evaluate product from the mouthfeel of product, color and luster, acidity (personal like's degree), overall preference degree and give a mark respectively, every full marks 10 points, mark height is then effective, and to whether liking product degree to carry out overall assessment.Experimental result record is shown in Table 10.
Table 10 results of sensory evaluation
Shown by above data, Milk and Strawberry prepared by the present invention, mouthfeel, color and luster, acidity obtain accreditation substantially, obtained Milk and Strawberry is compared with comparative sample, bright-colored, clean taste, mild acidity, without the excitant mouthfeel of thickness sense and peracid Gao Tian, wherein embodiment 6 and embodiment 9 degree of recognition the highest.
Claims (10)
1. a preparation method for Milk and Strawberry, is characterized in that, the raw material of described Milk and Strawberry comprises the convenient source of Milk and Strawberry and the prickly pear fruit juice of 1 ~ 3%, wherein the carragheen of stabilizing agent to be model be GENUHi-pHive; Described percentage is the percentage accounting for raw material gross mass; It comprises the steps:
Cactus fruit is squeezed the juice by S1, (1), enzymolysis, filtration, obtain prickly pear fruit juice; Prickly pear fruit juice is mixed with strawberry, through squeezing the juice, enzymolysis, filtration, obtain mixing strawberry juice; (2) other raw materials are mixed, obtain feed liquid A; The operation of step (1) and (2) does not have dividing of priority;
S2, by feed liquid A and mixing strawberry juice mixing, homogeneous, obtain mixed liquid B; Mixed liquid B is carried out immersion ultra high temperature short time sterilization.
2. preparation method as claimed in claim 1, it is characterized in that, the raw material of described Milk and Strawberry is: the raw material milk of 35 ~ 50%, the prickly pear fruit juice of 1 ~ 3%, 5 ~ 10% strawberry fruit juice, 4 ~ 6% white granulated sugar, 0.1 ~ 0.3% stabilizing agent, 0.08 ~ 0.15% emulsifying agent and 0.05 ~ 0.10% acidity regulator, its surplus is water; The quality that described percentage is each raw material accounts for the percentage of raw material gross mass.
3. preparation method as claimed in claim 2, it is characterized in that, described raw material milk is raw milk and/or reconstituted milk;
And/or described emulsifying agent is one or more in single, double fatty acid glyceride, sucrose fatty ester, modified soy bean lipoid and carragheen; Be preferably will be single, diglycerine fatty acid ester and sucrose fatty ester be with the composite use of the mass ratio of 1:1;
And/or the content of described emulsifying agent is 0.1 ~ 0.12%; Be preferably 0.11%;
And/or the content of described stabilizing agent is 0.2 ~ 0.25%; Be preferably 0.22%;
And/or described acidity regulator is one or more in sodium acid carbonate, sodium hydrogen phosphate and natrium citricum;
And/or the content of described acidity regulator is 0.06 ~ 0.08%, is preferably 0.07%;
And/or described water is demineralized water.
4. preparation method as claimed in claim 2, is characterized in that, also comprise the strawberry essence of 0.05 ~ 0.13% in the raw material of described Milk and Strawberry; Add during the described in step s 2 mixing of described strawberry essence.
5. preparation method as claimed in claim 1, is characterized in that, in step (1), described cactus fruit selects the shagreen that originates from Hainan by the prickly pear of ripe variable color;
And/or in step (1), described enzymolysis adopts pectase or pulp enzyme;
And/or in step (1), the soluble solid content of described obtained prickly pear fruit juice is 4.5 ~ 5.0%, and pH value is 3.5 ~ 4.5;
And/or, in step (1), the soluble solid content 6.0 ~ 6.5% of described mixing strawberry juice, described percentage refers to that soluble solid accounts for the mass percent of strawberry fruit juice; The pH value of described mixing strawberry juice is 3.0 ~ 4.0;
And/or in step (2), the temperature of described mixing is 70 ~ 75 DEG C;
And/or in step (2), the time of described mixing is 10 ~ 20 minutes;
And/or in step (2), the method for described mixing is for being uniformly mixed.
6. preparation method as claimed in claim 1, it is characterized in that, in step S2, the temperature of described mixing is 10 ~ 20 DEG C;
In step S2, the time of described mixing is 10 ~ 20 minutes;
In step S2, the method for described mixing is for being uniformly mixed;
In step S2, the pH value of described mixed liquor is between 4.9 ~ 5.5;
In step S2, described homogeneous is double-stage homogenization;
In step S2, the temperature of described homogeneous is 50 ~ 70 DEG C;
In step S2, described immersion ultra high temperature short time sterilization carries out under the condition of supersaturated vapor;
In step S2, the temperature of described immersion ultra high temperature short time sterilization is 135 ~ 152 DEG C;
In step S2, the time of described immersion ultra high temperature short time sterilization is 1 ~ 3s.
7. preparation method as claimed in claim 5, it is characterized in that, in step (1), the enzyme activity of described pulp enzyme is 5000 ~ 10000U/g, and described hydrolysis temperature is 30 ~ 45 DEG C, and described enzymolysis time is 1 ~ 2h;
And/or in step (1), described pectase enzyme activity is 5000 ~ 10000U/g, and described hydrolysis temperature is 30 ~ 40 DEG C, and described enzymolysis time is 2 ~ 2.5h;
And/or, in step (2), after described mixing terminates, also comprise the operation of grinding refinement and cooling.
8. preparation method as claimed in claim 6, it is characterized in that, in step S2, the pressure of the first order homogeneous in described double-stage homogenization is 15 ~ 20MPa;
And/or in step S2, the pressure of the second level homogeneous in described double-stage homogenization is 5 ~ 10MPa.
9. preparation method as claimed in claim 7, it is characterized in that, in step (2), the temperature of described grinding refinement is 70 ~ 75 DEG C;
And/or in step (2), described to be cooled to cold type excessively cold;
And/or in step (2), the temperature of described cooling is for being less than 10 DEG C.
10. the Milk and Strawberry that obtains of the preparation method of the Milk and Strawberry as described in any one of claim 1 ~ 9.
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| CN106665857A (en) * | 2016-12-09 | 2017-05-17 | 曾琼 | Honey peach milk drink |
| CN106901115A (en) * | 2017-03-22 | 2017-06-30 | 张红霞 | A kind of hawthorn blueberry juice beverage and preparation method thereof |
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| CN106993730A (en) * | 2017-03-30 | 2017-08-01 | 张红霞 | A kind of "Hami" melon orange beverage and preparation method thereof |
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| CN106665857A (en) * | 2016-12-09 | 2017-05-17 | 曾琼 | Honey peach milk drink |
| CN106901115A (en) * | 2017-03-22 | 2017-06-30 | 张红霞 | A kind of hawthorn blueberry juice beverage and preparation method thereof |
| CN106942539A (en) * | 2017-03-30 | 2017-07-14 | 张红霞 | A kind of Sakyamuni fruit drink and preparation method thereof |
| CN106993730A (en) * | 2017-03-30 | 2017-08-01 | 张红霞 | A kind of "Hami" melon orange beverage and preparation method thereof |
| CN115380957A (en) * | 2021-05-25 | 2022-11-25 | 内蒙古伊利实业集团股份有限公司 | Egg milk and preparation method thereof |
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