CN105410191A - Milk with loquat pulp and preparation method thereof - Google Patents
Milk with loquat pulp and preparation method thereof Download PDFInfo
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- CN105410191A CN105410191A CN201510990408.2A CN201510990408A CN105410191A CN 105410191 A CN105410191 A CN 105410191A CN 201510990408 A CN201510990408 A CN 201510990408A CN 105410191 A CN105410191 A CN 105410191A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
The invention discloses milk with loquat pulp and a preparation method thereof. The milk with loquat pulp includes the following steps: 1) mixing a sweetening agent, a stabilizing agent, water and raw material milk to prepare a liquid material A; 2) homogenizing the liquid material A, performing ultra high temperature sterilization and cooling the liquid material A to obtain a liquid material B; 3) mixing the liquid material B with loquat slurry and loquat pulp granules, cooling the mixture to 2-6 DEG C, and fill-packaging the mixture to obtain a fill-packaged product; and 4) performing ultrahigh pressure treatment to the fill-packaged product. The milk with loquat pulp is better than a product subjected to hot-sterilization treatment in flavor, taste and stability and is 60 days in normal temperature shelf life.
Description
Technical field
The present invention relates to a kind of loquat fruit milk and preparation method thereof.
Background technology
Loquat is rose family Eriobotrya, gains the name because of likeness in form Chinese lute.Loquat is delicious flavour not only, nutritious, and has effect of expelling phlegm and arresting coughing, promoting production of body fluid and nourishing the lung, heat-clearing stomach invigorating.Modern medicine proves, containing anti-cancer, cancer-resisting substances such as abundant vitamin, amarogentin and Bai Lu pears alcohol in loquat.
Loquat collecting season is short, easy to change rotten, is unfavorable for storage and long-distance transport, easily brown stain occurs after Fruit, in deep-processing process, fruit is also easy to brown stain and produces peculiar smell, and color and quality are damaged, cause certain economic loss, limit the demand of people to loquat.
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 except the calcium known by us, the content of 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 deep processing of current loquat is tinned food mostly, and its method for disinfection is thermal sterilization, and it can affect the matter structure, local flavor etc. of product, reduces the value of commodity.The combination of loquat and milk can provide a very novel dairy products to masses, but the qualities such as product special flavour, mouthfeel, color and nutritional labeling can be made to be damaged by the impact of traditional thermal sterilization mode, even produce peculiar smell, therefore need the production technology of improvement and bring new ideas loquat fruit milk.
Summary of the invention
Technical problem to be solved by this invention adds easy brown stain in man-hour to overcome Loquat-Shaped Cake grain, produce peculiar smell, and heat treatment easily makes loquat fruit lose original quality and local flavor, ultra high temperature sterilization cannot process the defects such as bulky grain fruit squash, and provide a kind of loquat fruit milk and preparation method thereof, the local flavor of this loquat fruit milk, mouthfeel and stability are all good compared with the product of thermal sterilization process, 60 days normal temperature shelf-lifves.
The invention provides a kind of preparation method of loquat fruit milk, it comprises following raw material: the raw material milk (such as 42.5% or 45%) of 35 ~ 50%, the loquat juice (such as 7% or 8%) of 5 ~ 10%, 5 ~ 10% Loquat-Shaped Cake grain (such as 7%), the sweetener (such as 5% or 6%) of 3 ~ 7%, the stabilizing agent (such as 0.3%) of 0.2 ~ 0.4%, surplus is water; The quality that described percentage is each raw material accounts for the percentage of raw material gross mass; Described stabilizing agent comprises 10 ~ 15% lists, diglycerine fatty acid ester (such as 12%, 13% or 14%), 10 ~ 15% sucrose fatty esters (such as 11%, 12% or 13%), 30 ~ 35% carragheens (such as 32% or 34%), 8 ~ 10% gellan gums (such as 9%), 2 ~ 6% modified soy bean lipoids (such as 4% or 5%), 18 ~ 20% natrium citricums (such as 19%) and 6 ~ 9% citric acids (such as 7% or 8%), described percentage is the mass percent relative to described stabilizing agent gross mass;
The preparation method of described loquat juice comprises the steps: clean loquat to carry out ultra high pressure treatment, peeling, obtains loquat fruit; Obtained loquat fruit is carried out making beating process, obtain described loquat juice; The temperature of described ultra high pressure treatment is 55 ~ 65 DEG C (such as 60 DEG C); The pressure of described ultra high pressure treatment is 500 ~ 600MPa (such as 550MPa);
The preparation method of described Loquat-Shaped Cake grain comprises the steps: clean loquat to carry out ultra high pressure treatment, peeling, obtains loquat fruit; Obtained loquat fruit is carried out cutting process, obtains described Loquat-Shaped Cake grain; The temperature of described ultra high pressure treatment is 55 ~ 65 DEG C (such as 60 DEG C); The pressure of described ultra high pressure treatment is 500 ~ 600MPa (such as 550MPa);
The preparation method of described loquat fruit milk comprises the steps:
(1) described sweetener, described stabilizing agent, described water and described raw material milk are mixed, obtain feed liquid A;
(2) the feed liquid A that step (1) is obtained is carried out homogeneous, ultra high temperature sterilization, cooling, obtain mixed liquid B;
(3) by mixed liquid B obtained for step (2), described loquat juice and described Loquat-Shaped Cake grain mixing, filling after being cooled to 2 ~ 6 DEG C after mixing, obtain product-filled;
(4) product-filledly ultra high pressure treatment is carried out by obtained for step (3).
Described raw material milk can be 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 by the obtained emulsion of 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 the raw material milk of raw material milk detection and raw material milk standardization.
In described loquat juice, soluble solid content can be 8 ~ 10%, and the pH value of described loquat juice can be 4.0 ~ 4.5.
The size of described Loquat-Shaped Cake grain can be 8mm × 8mm × 8mm ~ 10mm × 10mm × 10mm (such as 9mm × 9mm × 9mm).
Described sweetener can be the sweetener that this area routine uses, comprise nutritive sweeteners and/or non-nutritive sweeteners, can be in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element one or more, such as white granulated sugar.Described glycitols sweetener can be the glycitols sweetener of this area routine, such as D-sorbite, maltitol, xylitol, hydroxyl isomaltulose, mannitol, lactitol, antierythrite etc.
Described stabilizing agent can by list, and diglycerine fatty acid ester, sucrose fatty ester, carragheen, gellan gum, modified soy bean lipoid, natrium citricum and citric acid form.
Described list, diglycerine fatty acid ester can be the list of this area routine, diglycerine fatty acid ester, and its HLB value can be 3.7.
Described sucrose fatty ester can be the sucrose fatty ester of this area routine, and its HLB value can be 11.
Described carragheen can be GENUHi-pHive carragheen, and its manufacturer can be Si Bikai can company.
Described gellan gum can be the gellan gum of this area routine.
Described modified soy bean lipoid can be the modified soy bean lipoid of this area routine.
Described water can be the water that this area routine uses, and can be demineralized water.
In the present invention, described raw material also can comprise the loquat essence (such as 0.08% or 0.10%) of 0.05 ~ 0.13% and/or the beta carotene of 0.01 ~ 0.02%, namely described raw material be " raw material milk of 35 ~ 50%, the loquat juice of 5 ~ 10%, 5 ~ 10% Loquat-Shaped Cake grain, 3 ~ 7% sweetener, 0.2 ~ 0.4% stabilizing agent, (the loquat essence of 0.05 ~ 0.13% and/or the beta carotene of 0.01 ~ 0.02%); surplus is water ", described percentage is the mass percent relative to described raw material gross mass.The blend step of described loquat essence preferably described in step (3) adds.The blend step of described beta carotene preferably described in step (1) adds.
In the preparation method of described Loquat-Shaped Cake grain, described ultra high pressure treatment can be carried out in the extra-high tension unit of routine; The time of described ultra high pressure treatment can be 4 ~ 5min.
In the preparation method of described loquat juice, described ultra high pressure treatment can be carried out in the extra-high tension unit of routine; The time of described ultra high pressure treatment can be 4 ~ 5min.
In step (1), the method for described mixing and condition are method and the condition of this area routine.The method of described mixing can be and is uniformly mixed.The temperature of described mixing can be 70 ~ 75 DEG C (such as 72 DEG C or 73 DEG C).The time of described mixing can be 10 ~ 20 minutes (such as 13 minutes).
In step (2), the operation of described homogeneous can be 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 comprises first order homogeneous and second level homogeneous, and wherein, the pressure of described first order homogeneous can be 15 ~ 20MPa (such as 16MPa or 18MPa); The pressure of described second level homogeneous can be 5 ~ 10MPa (such as 6MPa or 7MPa).The temperature of described homogeneous can be 50 ~ 70 DEG C (such as 60 DEG C or 65 DEG C).
In step (2), the method for described ultra high temperature sterilization and condition are method and the condition of this area routine.The method of described ultra high temperature sterilization can be board-like ultra high temperature sterilization, tubular type ultra high temperature sterilization and immersion ultra high temperature short time sterilization.The temperature of described ultra high temperature sterilization can be 130 ~ 140 DEG C (such as 137 DEG C).The time of described ultra high temperature sterilization can be 2 ~ 4s (such as 3s).
In step (2), the method for described cooling and condition are method and the condition of this area routine.It is excessively cold that the method for described cooling can be cold type.The temperature of described cooling can be and is less than or equal to 20 DEG C.
In step (3), the method for described mixing and condition are method and the condition of this area routine.The method of described mixing can be and is uniformly mixed.The temperature of described mixing can be 10 ~ 20 DEG C (such as 15 DEG C).The time of described mixing can be 10 ~ 20 minutes (such as 15 minutes).
In step (3), described product-filled pH value is preferably between 4.9 ~ 5.1.
In step (3), the residual volume of the air of described product-filled individual packaging can be≤1% (such as 0.6% ~ 0.8%), and described percentage is the percent by volume that the residual volume of air accounts for packaging.
In step (4), described ultra high pressure treatment can be carried out in the extra-high tension unit of routine; The pressure of described ultra high pressure treatment can be 450 ~ 500MPa (such as 475MPa); The temperature of described ultra high pressure treatment can be 50 ~ 55 DEG C (such as 53 DEG C); The time of described ultra high pressure treatment can be 5 ~ 10min (such as 8min);
Present invention also offers a kind of loquat fruit milk, it obtains according to above-mentioned preparation method.
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, and obtains each preferred embodiment of the present invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
(1) overcome Loquat-Shaped Cake grain to add easy brown stain in man-hour, produce the defect of peculiar smell, and avoid loquat fruit in whole production process and heat-treat, maintain quality and the local flavor of loquat fruit;
(2) finished product adopts ultrahigh-pressure sterilization mode to avoid the practical problem that ultra high temperature sterilization cannot process bulky grain fruit squash, and product special flavour, mouthfeel and stability are all good compared with the product of thermal sterilization process, 60 days normal temperature shelf-lifves.
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.;
Stabilizing agent is purchased from upper sea blue Dao Jiali food additives Co., Ltd;
Sweetener is purchased from upper Haikang generation industry and trade Co., Ltd
Loquat essence is purchased from Zhejiang Province Green Crystal Flavor Co., Ltd;
Carragheen be Si Bikai can company produce GENUHi-pHive carragheen.
Fresh loquat is commercially available.
Embodiment 1
1, composition of raw materials (see table 1):
The composition of raw materials of table 1 embodiment 1
Wherein, the formula of stabilizing agent is as shown in table 2, and percentage is wherein the mass percent relative to stabilizing agent total amount.
The stabilizer formula of table 2 embodiment 1
2, preparation method:
(1) loquat cleaned is removed the peel after super-pressure (500MPa, 55 DEG C) process 4min;
(2) the pulp making beating of part peeling processes to obtain loquat juice, and part peeling pulp cutting achievement grain obtains Loquat-Shaped Cake grain (8mm × 8mm × 8mm);
(3) sweetener, stabilizing agent, beta carotene and water are mixed with raw material milk (70 DEG C, 10min), obtain feed liquid A;
(4) feed liquid A is carried out homogeneous (one-level homogenization pressure is 15MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 50 DEG C), UHT sterilization (130 DEG C, 2s), cooling (≤20 DEG C), obtain mixed liquid B;
(5) by mixed liquid B, loquat essence, loquat juice and Loquat-Shaped Cake grain mixing (10 DEG C, 10min), filling after being cooled to 2 ~ 6 DEG C after mixing, the residual volume of the air of filling rear individual packaging is 1%, and described percentage is the percent by volume that the residual volume of air accounts for packaging;
(6) filling good product is carried out super-pressure (450MPa, 50 DEG C) process 5min.
This loquat dairy product local flavor, mouthfeel and stability are all better, and the shelf-life can reach 60 days.
Embodiment 2
1, composition of raw materials (see table 3):
The composition of raw materials of table 3 embodiment 2
Wherein, the formula of stabilizing agent is as shown in table 4, and percentage is wherein the mass percent relative to stabilizing agent total amount.
The stabilizer formula of table 4 embodiment 2
| Raw material | Addition (wt%) |
| Single, diglycerine fatty acid ester | 12 |
| Sucrose fatty ester | 11 |
| Carragheen | 35 |
| Gellan gum | 10 |
| Modified soy bean lipoid | 6 |
| Natrium citricum | 20 |
| Citric acid | 6 |
| Amount to | 100 |
2, preparation method:
(1) loquat cleaned is removed the peel after super-pressure (600MPa, 65 DEG C) process 5min;
(2) the pulp making beating of part peeling processes to obtain loquat juice, and part peeling pulp cutting achievement grain obtains Loquat-Shaped Cake grain (10mm × 10mm × 10mm);
(3) sweetener, stabilizing agent, beta carotene and water are mixed with raw material milk (75 DEG C, 20min), obtain feed liquid A;
(4) feed liquid A is carried out homogeneous (one-level homogenization pressure is 20MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 70 DEG C), UHT sterilization (140 DEG C, 4s), cooling (≤20 DEG C), obtain mixed liquid B;
(5) by mixed liquid B, loquat essence, loquat juice and Loquat-Shaped Cake grain mixing (20 DEG C, 20min), filling after being cooled to 2 ~ 6 DEG C after mixing, the residual volume of the air of filling rear individual packaging is 0.6%, and described percentage is the percent by volume that the residual volume of air accounts for packaging;
(6) filling good product is carried out super-pressure (500MPa, 55 DEG C) process 10min.
This loquat dairy product local flavor, mouthfeel and stability are all better, and the shelf-life can reach 60 days.
Embodiment 3
1, composition of raw materials (see table 5):
The composition of raw materials of table 5 embodiment 3
Wherein, the formula of stabilizing agent is as shown in table 6, and percentage is wherein the mass percent relative to stabilizing agent total amount.
The stabilizer formula of table 6 embodiment 3
2, preparation method:
(1) loquat cleaned is removed the peel after super-pressure (500MPa, 65 DEG C) process 5min;
(2) the pulp making beating of part peeling processes to obtain loquat juice, and part peeling pulp cutting achievement grain obtains Loquat-Shaped Cake grain (10mm × 10mm × 10mm);
(3) sweetener, stabilizing agent, beta carotene and water are mixed with raw material milk (70 DEG C, 20min), obtain feed liquid A;
(4) feed liquid A is carried out homogeneous (one-level homogenization pressure is 15MPa, and double-stage homogenization pressure is 10MPa, and homogenizing temperature is 70 DEG C), UHT sterilization (130 DEG C, 4s), cooling (≤20 DEG C), obtain mixed liquid B;
(5) by mixed liquid B, loquat essence, loquat juice and Loquat-Shaped Cake grain mixing (10 DEG C, 20min), filling after being cooled to 2 ~ 6 DEG C after mixing, the residual volume of the air of filling rear individual packaging is 0.8%, and described percentage is the percent by volume that the residual volume of air accounts for packaging;
(6) filling good product is carried out super-pressure (450MPa, 55 DEG C) process 10min.
This loquat dairy product local flavor, mouthfeel and stability are all better, and the shelf-life can reach 60 days.
Embodiment 4
1, composition of raw materials (see table 7):
The composition of raw materials of table 7 embodiment 4
Wherein, the formula of stabilizing agent is as shown in table 8, and percentage is wherein the mass percent relative to stabilizing agent total amount.
The stabilizer formula of table 8 embodiment 4
| Raw material | Addition (wt%) |
| Single, diglycerine fatty acid ester | 10 |
| Sucrose fatty ester | 11 |
| Carragheen | 35 |
| Gellan gum | 10 |
| Modified soy bean lipoid | 6 |
| Natrium citricum | 20 |
| Citric acid | 8 |
| Amount to | 100 |
2, preparation method:
(1) loquat cleaned is removed the peel after super-pressure (600MPa, 55 DEG C) process 4min;
(2) the pulp making beating of part peeling processes to obtain loquat juice, and part peeling pulp cutting achievement grain obtains Loquat-Shaped Cake grain (8mm × 8mm × 8mm);
(3) sweetener, stabilizing agent, beta carotene and water are mixed with raw material milk (75 DEG C, 10min), obtain feed liquid A;
(4) feed liquid A is carried out homogeneous (one-level homogenization pressure is 18MPa, and double-stage homogenization pressure is 7MPa, and homogenizing temperature is 50 DEG C), UHT sterilization (140 DEG C, 2s), cooling (≤20 DEG C), obtain mixed liquid B;
(5) by mixed liquid B, loquat essence, loquat juice and Loquat-Shaped Cake grain mixing (20 DEG C, 10min), filling after being cooled to 2 ~ 6 DEG C after mixing, the residual volume of the air of filling rear individual packaging is 0.7%, and described percentage is the percent by volume that the residual volume of air accounts for packaging;
(6) filling good product is carried out super-pressure (500MPa, 50 DEG C) process 5min.
This loquat dairy product local flavor, mouthfeel and stability are all better, and the shelf-life can reach 60 days.
Embodiment 5
1, composition of raw materials (see table 9):
The composition of raw materials of table 9 embodiment 5
Wherein, the formula of stabilizing agent is as shown in table 10, and percentage is wherein the mass percent relative to stabilizing agent total amount.
The stabilizer formula of table 10 embodiment 5
| Raw material | Addition (wt%) |
| Single, diglycerine fatty acid ester | 15 |
| Sucrose fatty ester | 10 |
| Carragheen | 32 |
| Gellan gum | 10 |
| Modified soy bean lipoid | 5 |
| Natrium citricum | 20 |
| Citric acid | 8 |
| Amount to | 100 |
2, preparation method:
(1) loquat cleaned is removed the peel after super-pressure (550MPa, 60 DEG C) process 5min;
(2) the pulp making beating of part peeling processes to obtain loquat juice, and part peeling pulp cutting achievement grain obtains Loquat-Shaped Cake grain (9mm × 9mm × 9mm);
(3) sweetener, stabilizing agent, beta carotene and water are mixed with raw material milk (73 DEG C, 13min), obtain feed liquid A;
(4) feed liquid A is carried out homogeneous (one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 6MPa, and homogenizing temperature is 60 DEG C), UHT sterilization (137 DEG C, 3s), cooling (≤20 DEG C), obtain mixed liquid B;
(5) by mixed liquid B, loquat essence, loquat juice and Loquat-Shaped Cake grain mixing (15 DEG C, 15min), filling after being cooled to 2 ~ 6 DEG C after mixing, the residual volume of the air of filling rear individual packaging is 0.7%, and described percentage is the percent by volume that the residual volume of air accounts for packaging;
(5) filling good product is carried out super-pressure (475MPa, 53 DEG C) process 8min.
This loquat dairy product local flavor, mouthfeel and stability are all better, and the shelf-life can reach 60 days.
Embodiment 6
1, composition of raw materials (see table 11):
The composition of raw materials of table 11 embodiment 6
Wherein, the formula of stabilizing agent is as shown in table 12, and percentage is wherein the mass percent relative to stabilizing agent total amount.
The stabilizer formula of table 12 embodiment 6
2, preparation method:
(1) loquat cleaned is removed the peel after super-pressure (550MPa, 60 DEG C) process 5min;
(2) the pulp making beating of part peeling processes to obtain loquat juice, and part peeling pulp cutting achievement grain obtains Loquat-Shaped Cake grain (9mm × 9mm × 9mm);
(3) sweetener, stabilizing agent, beta carotene and water are mixed with raw material milk (72 DEG C, 10min), obtain feed liquid A;
(4) feed liquid A is carried out homogeneous (one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 65 DEG C), UHT sterilization (137 DEG C, 4s), cooling (≤20 DEG C), obtain mixed liquid B;
(5) by mixed liquid B, loquat essence, loquat juice and Loquat-Shaped Cake grain mixing (15 DEG C, 15min), filling after being cooled to 2 ~ 6 DEG C after mixing, the residual volume of the air of filling rear individual packaging is 0.7%, and described percentage is the percent by volume that the residual volume of air accounts for packaging;
(6) filling good product is carried out super-pressure (500MPa, 53 DEG C) process 8min.
This loquat dairy product local flavor, mouthfeel and stability are all better, and the shelf-life can reach 60 days.
Embodiment 7
1, composition of raw materials (see table 13):
The composition of raw materials of table 13 embodiment 7
Wherein, the formula of stabilizing agent is as shown in table 14, and percentage is wherein the mass percent relative to stabilizing agent total amount.
The stabilizer formula of table 14 embodiment 7
| Raw material | Addition (wt%) |
| Single, diglycerine fatty acid ester | 14 |
| Sucrose fatty ester | 13 |
| Carragheen | 34 |
| Gellan gum | 10 |
| Modified soy bean lipoid | 2 |
| Natrium citricum | 18 |
| Citric acid | 9 |
| Amount to | 100 |
2, preparation method:
(1) loquat cleaned is removed the peel after super-pressure (550MPa, 60 DEG C) process 5min;
(2) the pulp making beating of part peeling processes to obtain loquat juice, and part peeling pulp cutting achievement grain obtains Loquat-Shaped Cake grain (9mm × 9mm × 9mm);
(3) sweetener, stabilizing agent, beta carotene and water are mixed with raw material milk (72 DEG C, 10min), obtain feed liquid A;
(4) feed liquid A is carried out homogeneous (one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 65 DEG C), UHT sterilization (137 DEG C, 4s), cooling (≤20 DEG C), obtain mixed liquid B;
(5) by mixed liquid B, loquat essence, loquat juice and Loquat-Shaped Cake grain mixing (15 DEG C, 15min), filling after being cooled to 2 ~ 6 DEG C after mixing, the residual volume of the air of filling rear individual packaging is 0.7%, and described percentage is the percent by volume that the residual volume of air accounts for packaging;
(6) filling good product is carried out super-pressure (500MPa, 53 DEG C) process 8min.
This loquat dairy product local flavor, mouthfeel and stability are all better, and the shelf-life can reach 60 days.
Embodiment 8
1, composition of raw materials (see table 15):
The composition of raw materials of table 15 embodiment 8
Wherein, the formula of stabilizing agent is shown in table 16, and percentage is wherein the mass percent relative to stabilizing agent total amount.
The stabilizer formula of table 16 embodiment 8
2, preparation method:
(1) loquat cleaned is removed the peel after super-pressure (550MPa, 60 DEG C) process 5min;
(2) the pulp making beating of part peeling processes to obtain loquat juice, and part peeling pulp cutting achievement grain obtains Loquat-Shaped Cake grain (9mm × 9mm × 9mm);
(3) sweetener, stabilizing agent and water are mixed with raw material milk (72 DEG C, 10min), obtain feed liquid A;
(4) feed liquid A is carried out homogeneous (one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 65 DEG C), UHT sterilization (137 DEG C, 4s), cooling (≤20 DEG C), obtain mixed liquid B;
(5) by mixed liquid B, loquat juice and Loquat-Shaped Cake grain mixing (15 DEG C, 15min), filling after being cooled to 2 ~ 6 DEG C after mixing, the residual volume of the air of filling rear individual packaging is 0.7%, and described percentage is the percent by volume that the residual volume of air accounts for packaging;
(6) filling good product is carried out super-pressure (500MPa, 53 DEG C) process 8min.
This loquat dairy product local flavor, mouthfeel and stability are all better, and the shelf-life can reach 60 days.
Embodiment 9
1, composition of raw materials (see table 17):
The composition of raw materials of table 17 embodiment 9
Wherein, the formula of stabilizing agent is shown in table 18, and percentage is wherein the mass percent relative to stabilizing agent total amount.
The stabilizer formula of table 18 embodiment 9
| Raw material | Addition (wt%) |
| Single, diglycerine fatty acid ester | 13 |
| Sucrose fatty ester | 13 |
| Carragheen | 34 |
| Gellan gum | 10 |
| Modified soy bean lipoid | 4 |
| Natrium citricum | 19 |
| Citric acid | 7 |
| Amount to | 100 |
2, preparation method:
(1) loquat cleaned is removed the peel after super-pressure (550MPa, 60 DEG C) process 5min;
(2) the pulp making beating of part peeling processes to obtain loquat juice, and part peeling pulp cutting achievement grain obtains Loquat-Shaped Cake grain (9mm × 9mm × 9mm);
(3) sweetener, stabilizing agent, beta carotene and water are mixed with raw material milk (72 DEG C, 10min), obtain feed liquid A;
(4) feed liquid A is carried out homogeneous (one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 65 DEG C), UHT sterilization (137 DEG C, 4s), cooling (≤20 DEG C), obtain mixed liquid B;
(5) by mixed liquid B, loquat juice and Loquat-Shaped Cake grain mixing (15 DEG C, 15min), filling after being cooled to 2 ~ 6 DEG C after mixing, the residual volume of the air of filling rear individual packaging is 0.7%, and described percentage is the percent by volume that the residual volume of air accounts for packaging;
(6) filling good product is carried out super-pressure (500MPa, 53 DEG C) process 8min.
This loquat dairy product local flavor, mouthfeel and stability are all better, and the shelf-life can reach 60 days.
Embodiment 10
1, composition of raw materials (see table 19):
The composition of raw materials of table 19 embodiment 10
Wherein, the formula of stabilizing agent is shown in table 20, and percentage is wherein the mass percent relative to stabilizing agent total amount.
The stabilizer formula of table 20 embodiment 10
2, preparation method:
(1) loquat cleaned is removed the peel after super-pressure (550MPa, 60 DEG C) process 5min;
(2) the pulp making beating of part peeling processes to obtain loquat juice, and part peeling pulp cutting achievement grain obtains Loquat-Shaped Cake grain (9mm × 9mm × 9mm);
(3) sweetener, stabilizing agent and water are mixed with raw material milk (72 DEG C, 10min), obtain feed liquid A;
(4) feed liquid A is carried out homogeneous (one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 65 DEG C), UHT sterilization (137 DEG C, 4s), cooling (≤20 DEG C), obtain mixed liquid B;
(5) by mixed liquid B, loquat essence, loquat juice and Loquat-Shaped Cake grain mixing (15 DEG C, 15min), filling after being cooled to 2 ~ 6 DEG C after mixing, the residual volume of the air of filling rear individual packaging is 0.7%, and described percentage is the percent by volume that the residual volume of air accounts for packaging;
(6) filling good product is carried out super-pressure (500MPa, 53 DEG C) process 8min.
This loquat dairy product local flavor, mouthfeel and stability are all better, and the shelf-life can reach 60 days.
Comparative example 1
Comparative example 1 adopts blanching (85 DEG C in step (1), 5min) process, the fruit grain size of step (2) is 4mm × 4mm × 4mm, direct ultra high temperature sterilization after mixing in step (5), and then cold filling, all the other processing steps and condition are with embodiment 6.
Comparative example 2
Comparative example 2 adopts blanching (85 DEG C, 5min) process in step (1), and all the other processing steps and condition are with embodiment 6.
The mouthfeel of the product prepared by comparative example 2 and local flavor do not have embodiment 6 good, and fruit grain is soft, fruit grain mouthfeel and local flavor all not good, and fruit grain is sheared destruction in process of production, does not reach requirement of the present invention.
Comparative example 3
The rear directly ultra high temperature sterilization of comparative example 3 mixing in step (5), and then cold filling, all the other processing steps and condition are with embodiment 6.
Comparative example 3 cannot produce, and bulky grain is easy to block heating pipeline.
Comparative example 4
Comparative example 4 stabilizing agent used is gellan gum, and all the other processing steps and condition are with embodiment 6.
There is albuminous degeneration, precipitation and lamination in comparative example 4, cannot realize the present invention.
Comparative example 5
Comparative example 5 feed liquid A in step (4) does not carry out ultra high temperature sterilization, and directly mix with loquat juice and Loquat-Shaped Cake grain after homogeneous, all the other processing steps and condition are with embodiment 6.
Comparative example 5 microbiological indicator cannot reach product requirement (just occurring swollen bag phenomenon for about a day), cannot realize the present invention.
Comparative example 6
Comparative example 6 not control temperature during ultra high pressure treatment in the step (1), all the other processing steps and condition are with embodiment 6.
Temperature when comparative example 6 carries out ultra high pressure treatment is affected by environment comparatively large, there is the probability cannot stablized and eliminate brown stain, cannot realize the present invention.
Comparative example 7
The pressure and temperature of comparative example 7 ultra high pressure treatment in step (1) is respectively (pressure is 400MPa, and temperature is 50 DEG C), and all the other processing steps and condition are with embodiment 6.
Can there is brown stain in the loquat juice that comparative example 7 produces and fruit grain, cannot realize the present invention.
Effect example
The milk beverage prepare embodiment 1 ~ 10 and comparative example 1 carry out sensory evaluation.Trial test number 100 people (women of 18 ~ 40 years old), respectively embodiment 1 ~ 10 and comparative example 1 are tasted, adopt blank scoring mechanism, evaluate product from the overall preference degree of the mouthfeel of product, color and luster, fruit grain mouthfeel, fruit grain color and luster and product 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 21.
Table 21 results of sensory evaluation
Shown by above data, loquat fruit milk prepared by the present invention, mouthfeel, color and luster, fruit grain mouthfeel and fruit grain color and luster obtain accreditation substantially, obtained loquat fruit milk is compared with comparative example 1, and products taste is full, has the local flavor of fresh loquat, fruit grain quality (hardness) is strong, particle is complete, and color is vivid, and wherein embodiment 6 degree of recognition is the highest.
Claims (10)
1. a preparation method for loquat fruit milk, is characterized in that, it comprises following raw material: the raw material milk of 35 ~ 50%, the loquat juice of 5 ~ 10%, 5 ~ 10% Loquat-Shaped Cake grain, the sweetener of 3 ~ 7%, the stabilizing agent of 0.2 ~ 0.4%, surplus is water; The quality that described percentage is each raw material accounts for the percentage of raw material gross mass; Described stabilizing agent comprises 10 ~ 15% lists, diglycerine fatty acid ester, 10 ~ 15% sucrose fatty esters, 30 ~ 35% carragheens, 8 ~ 10% gellan gums, 2 ~ 6% modified soy bean lipoids, 18 ~ 20% natrium citricums and 6 ~ 9% citric acids, described percentage is the mass percent relative to described stabilizing agent gross mass;
The preparation method of described loquat juice comprises the steps: clean loquat to carry out ultra high pressure treatment, peeling, obtains loquat fruit; Obtained loquat fruit is carried out making beating process, obtain described loquat juice; The temperature of described ultra high pressure treatment is 55 ~ 65 DEG C; The pressure of described ultra high pressure treatment is 500 ~ 600MPa;
The preparation method of described Loquat-Shaped Cake grain comprises the steps: clean loquat to carry out ultra high pressure treatment, peeling, obtains loquat fruit; Obtained loquat fruit is carried out cutting process, obtains described Loquat-Shaped Cake grain; The temperature of described ultra high pressure treatment is 55 ~ 65 DEG C; The pressure of described ultra high pressure treatment is 500 ~ 600MPa;
The preparation method of described loquat fruit milk comprises the steps:
(1) described sweetener, described stabilizing agent, described water and described raw material milk are mixed, obtain feed liquid A;
(2) the feed liquid A that step (1) is obtained is carried out homogeneous, ultra high temperature sterilization, cooling, obtain mixed liquid B;
(3) by mixed liquid B obtained for step (2), described loquat juice and described Loquat-Shaped Cake grain mixing, filling after being cooled to 2 ~ 6 DEG C after mixing, obtain product-filled;
(4) product-filledly ultra high pressure treatment is carried out by obtained for step (3).
2. preparation method as claimed in claim 1, it is characterized in that, described raw material comprises the raw material milk described in 42.5% ~ 45%;
And/or described raw material comprises the loquat juice described in 7% ~ 8%;
And/or soluble solid content is 8 ~ 10% in described loquat juice;
And/or the pH value of described loquat juice is 4.0 ~ 4.5;
And/or described raw material comprises the Loquat-Shaped Cake grain described in 7%;
And/or the size of described Loquat-Shaped Cake grain is 8mm × 8mm × 8mm ~ 10mm × 10mm × 10mm;
And/or described raw material comprises the sweetener described in 5% ~ 6%;
And/or described sweetener is one or more in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element;
And/or described raw material comprises the stabilizing agent described in 0.3%;
And/or described water is demineralized water.
3. preparation method as claimed in claim 1, it is characterized in that, described stabilizing agent comprises the list described in 12% ~ 14%, diglycerine fatty acid ester;
And/or, described list, the HLB value of diglycerine fatty acid ester is 3.7;
And/or described stabilizing agent comprises the sucrose fatty ester described in 11% ~ 13%;
And/or the HLB value of described sucrose fatty ester is 11;
And/or described stabilizing agent comprises the carragheen described in 32% ~ 34%;
And/or described carragheen is that Si Bikai can the GENUHi-pHive carragheen of company;
And/or described stabilizing agent comprises the gellan gum described in 9%;
And/or described stabilizing agent comprises the modified soy bean lipoid described in 4% ~ 5%;
And/or described stabilizing agent comprises the natrium citricum described in 19%;
And/or described stabilizing agent comprises the citric acid described in 7% ~ 8%;
And/or described stabilizing agent is by described list, and diglycerine fatty acid ester, described sucrose fatty ester, described carragheen, described gellan gum, described modified soy bean lipoid, described natrium citricum and described citric acid form.
4. preparation method as claimed in claim 1, it is characterized in that, in the preparation method of described Loquat-Shaped Cake grain, described ultra high pressure treatment is carried out in the extra-high tension unit of routine;
And/or in the preparation method of described Loquat-Shaped Cake grain, the temperature of described ultra high pressure treatment is 60 DEG C;
And/or in the preparation method of described Loquat-Shaped Cake grain, the pressure of described ultra high pressure treatment is 550MPa;
And/or in the preparation method of described Loquat-Shaped Cake grain, the time of described ultra high pressure treatment is 4 ~ 5min;
And/or in the preparation method of described loquat juice, described ultra high pressure treatment is carried out in the extra-high tension unit of routine;
And/or in the preparation method of described loquat juice, the temperature of described ultra high pressure treatment is 60 DEG C;
And/or in the preparation method of described loquat juice, the pressure of described ultra high pressure treatment is 550MPa;
And/or in the preparation method of described loquat juice, the time of described ultra high pressure treatment is 4 ~ 5min.
5. preparation method as claimed in claim 1, it is characterized in that, in described step (1), the method for described mixing is for being uniformly mixed;
And/or in described step (1), the temperature of described mixing is 70 ~ 75 DEG C;
And/or in described step (1), the time of described mixing is 10 ~ 20 minutes;
And/or in described step (2), described homogeneous is double-stage homogenization;
And/or in described step (2), the temperature of described homogeneous is 50 ~ 70 DEG C;
And/or in described step (2), the method for described ultra high temperature sterilization is board-like ultra high temperature sterilization, tubular type ultra high temperature sterilization or immersion ultra high temperature short time sterilization;
And/or in described step (2), the temperature of described ultra high temperature sterilization is 130 ~ 140 DEG C;
And/or in described step (2), the time of described ultra high temperature sterilization is 2 ~ 4s;
And/or in described step (2), the method for described cooling is that cold type is excessively cold;
And/or in described step (2), the temperature of described cooling is less than or equal to 20 DEG C;
And/or in described step (3), the method for described mixing is for being uniformly mixed;
And/or in described step (3), the temperature of described mixing is 10 ~ 20 DEG C;
And/or in described step (3), the time of described mixing is 10 ~ 20 minutes;
And/or in described step (3), described product-filled pH value is between 4.9 ~ 5.1;
And/or in described step (3), the residual volume of the air of described product-filled individual packaging is≤1%, described percentage is the percent by volume that the residual volume of air accounts for packaging;
And/or in described step (4), described ultra high pressure treatment is carried out in the extra-high tension unit of routine;
And/or in described step (4), the pressure of described ultra high pressure treatment is 450 ~ 500MPa;
And/or in described step (4), the temperature of described ultra high pressure treatment is 50 ~ 55 DEG C;
And/or in described step (4), the time of described ultra high pressure treatment is 5 ~ 10min.
6. preparation method as claimed in claim 5, it is characterized in that, in described step (1), the temperature of described mixing is 72 ~ 73 DEG C;
And/or in described step (1), the time of described mixing is 13 minutes;
And/or in described step (2), described double-stage homogenization comprises first order homogeneous and second level homogeneous, wherein, the pressure of described first order homogeneous is 15 ~ 20MPa; The pressure of described second level homogeneous is 5 ~ 10MPa;
And/or in described step (2), the temperature of described ultra high temperature sterilization is 137 DEG C;
And/or in described step (2), the time of described ultra high temperature sterilization is 3s;
And/or in described step (3), the temperature of described mixing is 15 DEG C;
And/or in described step (3), the time of described mixing is 15 minutes;
And/or in described step (3), the residual volume of the air of described product-filled individual packaging is 0.6% ~ 0.8%, described percentage is the percent by volume that the residual volume of air accounts for packaging;
And/or in described step (4), the pressure of described ultra high pressure treatment is 475MPa;
And/or in described step (4), the temperature of described ultra high pressure treatment is 53 DEG C;
And/or in described step (4), the time of described ultra high pressure treatment is 8min.
7. the preparation method according to any one of claim 1 ~ 6, it is characterized in that, it uses " the raw material milk of 35 ~ 50%, the loquat juice of 5 ~ 10%, the Loquat-Shaped Cake grain of 5 ~ 10%, the sweetener of 3 ~ 7%, the stabilizing agent of 0.2 ~ 0.4%, the loquat essence of 0.05 ~ 0.13%, surplus is water " replacement " raw material milk of 35 ~ 50%, the loquat juice of 5 ~ 10%, the Loquat-Shaped Cake grain of 5 ~ 10%, the sweetener of 3 ~ 7%, the stabilizing agent of 0.2 ~ 0.4%, surplus is water ", the blend step of described loquat essence described in described step (3) adds.
8. the preparation method according to any one of claim 1 ~ 6, it is characterized in that, it uses " the raw material milk of 35 ~ 50%, the loquat juice of 5 ~ 10%, the Loquat-Shaped Cake grain of 5 ~ 10%, the sweetener of 3 ~ 7%, the stabilizing agent of 0.2 ~ 0.4%, the beta carotene of 0.01 ~ 0.02%, surplus is water " replacement " raw material milk of 35 ~ 50%, the loquat juice of 5 ~ 10%, the Loquat-Shaped Cake grain of 5 ~ 10%, the sweetener of 3 ~ 7%, the stabilizing agent of 0.2 ~ 0.4%, surplus is water ", the blend step of described beta carotene described in described step (1) adds.
9. the preparation method according to any one of claim 1 ~ 6, it is characterized in that, it uses " the raw material milk of 35 ~ 50%, the loquat juice of 5 ~ 10%, the Loquat-Shaped Cake grain of 5 ~ 10%, the sweetener of 3 ~ 7%, the stabilizing agent of 0.2 ~ 0.4%, the loquat essence of 0.05 ~ 0.13%, the beta carotene of 0.01 ~ 0.02%, surplus is water " replacement " raw material milk of 35 ~ 50%, the loquat juice of 5 ~ 10%, the Loquat-Shaped Cake grain of 5 ~ 10%, the sweetener of 3 ~ 7%, the stabilizing agent of 0.2 ~ 0.4%, surplus is water ", the blend step of described loquat essence described in described step (3) adds, the blend step of described beta carotene described in described step (1) adds.
10. a loquat fruit milk, it obtains according to the preparation method according to any one of claim 1 ~ 9.
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