CN105747043A - Aloe and milk compound beverage and preparation method thereof - Google Patents
Aloe and milk compound beverage and preparation method thereof Download PDFInfo
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- CN105747043A CN105747043A CN201610108871.4A CN201610108871A CN105747043A CN 105747043 A CN105747043 A CN 105747043A CN 201610108871 A CN201610108871 A CN 201610108871A CN 105747043 A CN105747043 A CN 105747043A
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- 241001116389 Aloe Species 0.000 title claims abstract description 96
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 96
- 235000013361 beverage Nutrition 0.000 title claims abstract description 73
- 235000013336 milk Nutrition 0.000 title claims abstract description 68
- 239000008267 milk Substances 0.000 title claims abstract description 68
- 210000004080 milk Anatomy 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 150000001875 compounds Chemical class 0.000 title abstract 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 46
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002131 composite material Substances 0.000 claims description 48
- 238000000034 method Methods 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 229930006000 Sucrose Natural products 0.000 claims description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 238000002474 experimental method Methods 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 8
- 238000011156 evaluation Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 230000001953 sensory effect Effects 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 230000036541 health Effects 0.000 abstract description 11
- 238000012360 testing method Methods 0.000 abstract description 7
- 238000004458 analytical method Methods 0.000 abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 abstract 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 abstract 1
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 abstract 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 abstract 1
- 238000007689 inspection Methods 0.000 description 5
- 244000052616 bacterial pathogen Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000834 fixative Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000012009 microbiological test Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000009849 vacuum degassing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an aloe and milk compound beverage and a preparation method thereof. The preparation method comprises the following steps of: preparing aloe juice, blending, homogenizing, sterilizing and filling. The aloe and milk compound beverage is prepared from the following components in percentage by mass: 25% of the aloe juice, 20% of milk, 10% of white granulated sugar, 0.1% of citric acid, 0.1% of a stabilizer sodium carboxymethyl cellulose (CMC for short) and 48.8% of water and is a novel compound health beverage researched by taking the aloe juice and the fresh milk as the main raw materials through compounding. A suitable formula of the compound health beverage is determined by adopting an orthogonal test and the result of the orthogonal test shows that the suitable formula of the aloe and milk compound beverage comprises 25% of the aloe juice, 20% of the fresh milk, 10% of the white granulated sugar and 0.1% of the citric acid. Range analysis shows that RD is greater than RA, the RA is greater than RB and the RB is greater than RC; the primary and secondary sequences of factors for influencing the taste of the aloe and milk compound beverage are the adding amount of the fresh milk, the white granulated sugar, the aloe juice and the citric acid.
Description
Technical field
The invention belongs to technical field of beverage preparation, particularly relate to a kind of Aloe milk composite beverage and preparation method thereof.
Background technology
Aloe is a kind of fully natural green plant integrating medicine, improving looks, keep healthy and view and admire." international Aloe scientific institution " also proposes, and Aloe is in addition to the above-described functions, it is also possible to for development functionality food, improve the adaptive capacity of the body & mind of consumer.It is reported, Europe, the United States, day etc. country developed relevant health product, and commercially release at health food, achieve good effect.Milk is the optimal liquid foods of the mankind, and it almost can all by human consumption and absorption.In milk, fat content is about 3%～5%, is the mixture of the fatty acid containing more than 20 kinds, because itself having good emulsified state.So, butter oil is the edible fat that a kind of digestibility is significantly high.Protein content is about 3.3%～3.5%, wherein based on casein, lactalbumin, lactoglobulin etc., by 20 several Amino acid profiles, includes the necessary all aminoacid of human body.In addition, Ruzhong is carbohydrate containing also, mineral and multivitamin.
The present invention is with Aloe juice, fresh milk for primary raw material, and a kind of NEW TYPE OF COMPOSITE health beverage of operation exploitation such as formulated, fill, sterilization, for promoting the exploitation of mountain resource, abundant consumption market has important practical significance.
Summary of the invention
It is an object of the invention to provide a kind of Aloe milk composite beverage and preparation method thereof, it is intended to promote the exploitation of mountain resource, the problem of abundant consumption market.
The preparation method that the present invention is achieved in that a kind of Aloe milk composite beverage, the preparation method of this Aloe milk composite beverage comprises the following steps:
The preparation of Aloe juice: select the raw material of fresh high-quality, prepare Aloe juice to be deployed,
Allotment: first by Aloe juice and fresh milk by 1:0.4 to 1:2 scope carry out composite, add (6～10%) white sugar, the mixing of (0.1～0.3%) citric acid afterwards after stir, preliminarily form the mouthfeel of this beverage；Finally, 0.1% stabilizer CMC is added；
Homogenizing: the beverage high pressure homogenizer prepared carries out homogenizing, homogenizing temperature 50 DEG C～70 DEG C, and pressure is 20MPa～30MPa, carries out 2～4 homogenizing so that beverage structural state is uniform and stable, and delicate mouthfeel is soft；
Sterilization: adopting PR6L20 type ultra high temperature short time sterilization equipment to sterilize, sterilization conditions temperature is 115 DEG C～135 DEG C, and the time is 4s～6s；
Fill: when after sterilization, beverage temperature carries out fill when being down to 50 DEG C～about 60 DEG C.
Another object of the present invention is to provide a kind of Aloe milk composite beverage, this Aloe milk composite beverage component in mass ratio is: Aloe juice 25%, milk 20%, white sugar 10%, citric acid 0.1%, stabilizer CMC is 0.1%, and water content is 48.8%.
Another object of the present invention is to provide the eating method of a kind of Aloe milk composite beverage, the eating method of this Aloe milk composite beverage is: directly drink after uncapping.
Another object of the present invention is to provide a kind of method adopting orthogonal experiment to determine composite beverage formula, the method is: with white sugar, Aloe, citric acid, fresh milk for four factors, 3～6 levels of each selecting factors, determine the appropriate flavor formula of composite beverage on the basis of sensory evaluation by orthogonal experiment.
Another object of the present invention is to the preparation method that a kind of Aloe juice is provided, the preparation method of this Aloe juice is select the raw material of fresh high-quality, Aloe must remove the peel pretreatment before squeezing the juice, previously at 40 DEG C, processed 30min with the hydrochloric acid solution of 1%, then rinse with clear water, at 50 DEG C, 15min is processed again by the NaOH solution of 1%, rinse with clear water again, before making beating, first precook 10min by sarcocarp in the water of 65 DEG C～70 DEG C, and the activity of inactive enzyme is with color fixative, then, centrifuging treatment 10min, obtains Aloe juice.
Further, described centrifugation adopts rotating speed 4000r/min to process 10min.
The known R of range analysis of the present inventionD>RA>RB>RC, thus showing that its primary and secondary order of the factor affecting Aloe milk composite beverage mouthfeel is fresh milk addition, white sugar, Aloe juice and citric acid.Orthogonal test shows that the Optimum formulae of Aloe milk composite beverage is A3B3C1D2,Namely with white sugar 10%, Aloe juice 25%, citric acid 0.1%, milk 20%.Aesthetic quality: color and luster milky white liquid, to have fragrance that milk has, taste tasty and refreshing, uniform and stable；Physical and chemical inspection: protein >=5.6g/100mL, fat >=5.0g/100mL, total arsenic 0.2mg/L, copper 5mg/L, plumbous 0.05mg/L；Micro biological Tests: 120/mL of total plate count, 20/mL of coliform, pathogenic bacterium do not detect.
With Aloe, milk for primary raw material, the technique such as formulated, sterilization develops a kind of NEW TYPE OF COMPOSITE health beverage beverage, and this beverage has good local flavor and mouthfeel.Orthogonal test shows that Aloe milk composite health care beverage Optimum formulae is Aloe juice 25%, milk 20%, white sugar 10%, citric acid 0.1%.
The beverage that method provided by the invention is made is compared with conventional beverage, possess the pure and fresh of Aloe juice, the fragrance of milk, processing technology is simple, cycle is short, efficiency is high, and cost is low, is suitable for industrialized production. and not only nutritious, and be a kind of health beverage with effects such as beauty treatment, blood pressure lowering, enhancing immunity, changing the conventional using method by Aloe external, be changed into edible by Aloe, the utilization for Aloe opens frontier.
Accompanying drawing explanation
Fig. 1 is the flow chart of the preparation method of the Aloe milk composite beverage that the embodiment of the present invention provides.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein is only in order to explain the present invention, is not intended to limit the present invention.
Below in conjunction with accompanying drawing, the application principle of the present invention is further described.
A kind of preparation method of Aloe milk composite beverage, the preparation method of this Aloe milk composite beverage comprises the following steps:
S101: the preparation of Aloe juice: select the raw material of fresh high-quality, prepare Aloe juice to be deployed,
S102: allotment: composite rear white sugar (6～10%) that Aloe juice and fresh milk carry out by a certain percentage, citric acid (0.1～0.3%) carry out the allotment of beverage mouthfeel；Then, 0.1% stabilizer CMC is added；
S103: homogenizing: the beverage high pressure homogenizer prepared carries out homogenizing, homogenizing temperature 50 DEG C～70 DEG C, and pressure is 20MPa～30MPa, carries out 2～4 homogenizing so that beverage structural state is uniform and stable, and delicate mouthfeel is soft；
S104: sterilization: adopting PR6L20 type ultra high temperature short time sterilization equipment to sterilize, sterilization conditions temperature is 115 DEG C～135 DEG C, and the time is 4s～6s；
S105: fill: when after sterilization, beverage temperature carries out fill when being down to 50 DEG C～about 60 DEG C.
The present invention provides a kind of Aloe milk composite beverage, and this Aloe milk composite beverage component in mass ratio is: Aloe juice 25%, milk 20%, white sugar 10%, citric acid 0.1%, stabilizer CMC is 0.1%, and water content is 48.8%.
The present invention provides the eating method of a kind of Aloe milk composite beverage, and the eating method of this Aloe milk composite beverage is: directly drink after uncapping.
The present invention provides a kind of method adopting orthogonal experiment to determine composite beverage formula, the method is: with white sugar, Aloe, citric acid, fresh milk for four factors, 3～6 levels of each selecting factors, determine the appropriate flavor formula of composite beverage on the basis of sensory evaluation by orthogonal experiment.
The preparation method that the present invention provides a kind of Aloe juice, the preparation method of this Aloe juice is select the raw material of fresh high-quality, and Aloe must remove the peel pretreatment before squeezing the juice, previously at 40 DEG C, processed 30min with the hydrochloric acid solution of 1%, then rinse with clear water, then at 50 DEG C, process 15min by the NaOH solution of 1%, then rinse with clear water, before making beating, first precook 10min by sarcocarp in the water of 65 DEG C～70 DEG C, and the activity of inactive enzyme is with color fixative, then, centrifuging treatment 10min, obtains Aloe juice.
Described centrifugation adopts rotating speed 4000r/min to process 10min.
Below in conjunction with specific embodiment, the application principle of the present invention is further described
1 materials and methods
1.1 experiment materials
1.2 instrument and equipments
Juice extractor, blending vat, skinning machine, filling machine, homogenizer, PR6L20 type instantaneous ultrahigh-temperature sterilization equipment, vacuum degassing machine.
1.3 test methods
1.3.1 the preparation technology flow process of Aloe juice: select the aloe raw material of fresh high-quality, rinsing, making beating, be centrifuged, obtain Aloe juice.
1.3.2 key points for operation
(1) preparation of Aloe juice:
Select the raw material of fresh high-quality, prepare juice to be deployed, Aloe squeeze the juice before must pretreatment, previously at 40 DEG C, processed 30min with the hydrochloric acid solution of 1%, and then with clear water rinsing, then at 50 DEG C, processed 15min by the NaOH solution of 1%, then rinse with clear water.Before making beating, first precook 10min by sarcocarp in the water of 65 DEG C～70 DEG C, and the activity of inactive enzyme is with color fixative.Then, centrifugation adopts rotating speed 4000r/min to process 10min, obtains Aloe juice.
(2) allotment:
First by Aloe juice and fresh milk by 1:0.4 to 1:2 scope carry out composite, add (6～10%) white sugar, the mixing of (0.1～0.3%) citric acid afterwards after stir, preliminarily form the mouthfeel of this beverage；Finally, 0.1% stabilizer CMC is added；
(3) homogenizing
The beverage high pressure homogenizer prepared carries out homogenizing, homogenizing temperature 50 DEG C～70 DEG C, and pressure is 20MPa～30MPa, carries out 2～4 homogenizing so that beverage structural state is uniform and stable, and delicate mouthfeel is soft；
(4) sterilization
Adopting PR6L20 type ultra high temperature short time sterilization equipment to sterilize, sterilization conditions temperature is 115 DEG C～135 DEG C, and the time is 4s～6s；
(5) fill
When after sterilization, beverage temperature carries out fill when being down to about 60 DEG C.
1.3.3 the determination of Aloe milk composite health care beverage Optimum formulae
With white sugar, Aloe, citric acid, fresh milk for four factors, three levels of each selecting factors, such as table 1, the basis of sensory evaluation is determined by orthogonal experiment the appropriate flavor formula of composite beverage.
Table 1 Aloe milk composite health care beverage orthogonal test factor and level
1.3.4 the method for product evaluation
(1) organoleptic examination
Sensory evaluation method.
Evaluate by following standard.
Table 2 sensory evaluation standard
(2) physical and chemical index inspection
(3) Micro biological Tests
Total plate count presses GB4789.28 inspection
Coliform presses GB4789.3 inspection
Pathogenic bacterium press GB16321 1996
2. result and analysis
2.1 Aloe milk composite beverage Optimum formulae experiments
It is operated by 1.3.3, marks according to sensory evaluation standard, obtain a result as shown in table 3.
Table 3 Orthogonal experiment results
The known R of range analysis of the present inventionD>RA>RB>RC, thus showing that its primary and secondary order of the factor affecting Aloe milk composite beverage mouthfeel is fresh milk addition, white sugar, Aloe juice and citric acid.Orthogonal test shows that the Optimum formulae of Aloe milk composite beverage is A3B3C1D2, namely with white sugar 10%, Aloe juice 25%, citric acid 0.1%, milk 20%.Aesthetic quality: color and luster milky white liquid, to have fragrance that milk has, taste tasty and refreshing, uniform and stable；Physical and chemical inspection: protein >=5.6g/100mL, fat >=5.0g/100mL, total arsenic 0.2mg/L, copper 5mg/L, plumbous 0.05mg/L；Micro biological Tests: 120/mL of total plate count, 20/mL of coliform, pathogenic bacterium do not detect.
With Aloe, milk for primary raw material, the technique such as formulated, sterilization develops a kind of NEW TYPE OF COMPOSITE health beverage beverage, and this beverage has good local flavor and mouthfeel.Orthogonal test shows that Aloe milk composite health care beverage Optimum formulae is Aloe juice 25%, milk 20%, white sugar 10%, citric acid 0.1%.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all any amendment, equivalent replacement and improvement etc. made within the spirit and principles in the present invention, should be included within protection scope of the present invention.
Claims (6)
1. the preparation method of an Aloe milk composite beverage, it is characterised in that the preparation method of this Aloe milk composite beverage comprises the following steps:
The preparation of Aloe juice: select the raw material of fresh high-quality, prepare Aloe juice to be deployed；
Allotment: stir after first Aloe juice and fresh milk being carried out the white sugar of composite rear interpolation 6%～10% and the citric acid mixing of 0.1%～0.3% by 1:0.4～1:2 scope, finally, add 0.1% stabilizer CMC；
Homogenizing: the beverage high pressure homogenizer prepared carries out homogenizing, homogenizing temperature 50 DEG C～70 DEG C, and pressure is 20MPa～30MPa, carries out 2 times～4 times homogenizing；
Sterilization: adopting PR6L20 type ultra high temperature short time sterilization equipment to sterilize, sterilization conditions temperature is 115 DEG C～135 DEG C, and the time is 4s～6s；
Fill: when after sterilization, beverage temperature carries out fill when being down to 50 DEG C～about 60 DEG C.
2. the Aloe milk composite beverage of the preparation method of an Aloe milk composite beverage as claimed in claim 1, it is characterized in that, this Aloe milk composite beverage component in mass ratio is: Aloe juice 25%, milk 20%, white sugar 10%, citric acid 0.1%, stabilizer CMC is 0.1%, and water content is 48.8%.
3. the eating method of the Aloe milk composite beverage that a kind utilizes described in claim 2, it is characterised in that the eating method of this Aloe milk composite beverage is: directly drink after uncapping.
4. one kind utilizes the method that orthogonal experiment determines the Aloe milk composite beverage formula described in claim 2, it is characterized in that, this employing orthogonal experiment determines that the method for composite beverage formula is: with white sugar, Aloe, citric acid, fresh milk for four factors, 3～6 levels of each selecting factors formulate factor level table, determine the appropriate flavor formula of composite beverage on the basis of sensory evaluation.
5. the preparation method of the Aloe juice of the preparation method of an Aloe milk composite beverage as claimed in claim 1, it is characterised in that the preparation method of this Aloe juice is:
Selecting the raw material of fresh high-quality, Aloe must peeling pretreatment before squeezing the juice；
Previously at 40 DEG C, processed 30min with the hydrochloric acid solution of 1%, and then rinsed with clear water, then at 50 DEG C, process 15min by the NaOH solution of 1%, then rinse with clear water；
Before making beating, the 10min that first precooked in the water of 65 DEG C～70 DEG C by sarcocarp processes the activity of inactive enzyme；Then, centrifuging treatment 10min, obtain Aloe juice.
6. the preparation method of the Aloe juice described in claim 5, it is characterised in that described centrifugation adopts rotating speed 4000r/min to process 10min.
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| CN201610108871.4A CN105747043A (en) | 2016-02-26 | 2016-02-26 | Aloe and milk compound beverage and preparation method thereof |
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| CN201610108871.4A CN105747043A (en) | 2016-02-26 | 2016-02-26 | Aloe and milk compound beverage and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1686007A (en) * | 2005-06-23 | 2005-10-26 | 苗顺亮 | Aloe beverage and its manufacturing method |
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| CN101543308A (en) * | 2008-03-28 | 2009-09-30 | 宋涛 | Bitterless aloe juice nourishing beverage |
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2016
- 2016-02-26 CN CN201610108871.4A patent/CN105747043A/en active Pending
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|---|---|---|---|---|
| CN1686007A (en) * | 2005-06-23 | 2005-10-26 | 苗顺亮 | Aloe beverage and its manufacturing method |
| CN101455424A (en) * | 2007-12-12 | 2009-06-17 | 内蒙古伊利实业集团股份有限公司 | Blending type vegetable and fruit juice beverage and production method thereof |
| CN101543308A (en) * | 2008-03-28 | 2009-09-30 | 宋涛 | Bitterless aloe juice nourishing beverage |
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