CN105918466A - Rapeseed-milk sour milk beverage - Google Patents
Rapeseed-milk sour milk beverage Download PDFInfo
- Publication number
- CN105918466A CN105918466A CN201610267987.2A CN201610267987A CN105918466A CN 105918466 A CN105918466 A CN 105918466A CN 201610267987 A CN201610267987 A CN 201610267987A CN 105918466 A CN105918466 A CN 105918466A
- Authority
- CN
- China
- Prior art keywords
- milk
- concentrated juice
- milk powder
- allii tuberosi
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
Abstract
The invention provides a rapeseed-milk sour milk beverage. The rapeseed-milk sour milk beverage comprises the following raw materials: water, whole milk powder, white granulated sugar, concentrated mixed vegetable juice, concentrated apple juice, concentrated lemon juice, concentrated blueberry juice, lactic acid, citric acid, a compound stabilizer, vitamin E, acesulfame potassium, polyglucose and edible essences. According to the invention, milk recovered from antibiotic-free milk powder is fermented by utilizing probiotics which are beneficial to the human body, so that relatively greasy fishy smell of the milk powder is removed while lactose is decreased; thus, the fermented milk can be drunk by people with lactose intolerance. Moreover, the vegetable juices are added into the fermented milk, so that the mass demands for supplementing proteins are realized while the other nutrients contained therein play complementary effects. Furthermore, the flavor of the rapeseed-milk sour milk beverage is different from the flavors of common marketed sour milk beverages, so that more choices are provided for the consumers.
Description
Technical field
The present invention relates to a kind of beverage, particularly relate to a kind of Semen Allii Tuberosi milk yoghurt drinks.
Background technology
Modernized society's living-pattern preservation and the quickening of rhythm, promote increasing crowd to have for food
Higher quality requirements, it is desirable to the nutrition that food can not only provide sufficient, simultaneously need to meet the A PLEASTENT SENSATION of taste bud.
Along with the enhancing of public health consciousness, fermentation milk is favored by consumers in general with physiological function deeply with its good mouthfeel.Disappear
Expense person the most increasingly wants to taste natural health, the fermented dairy product of aromatic delicious food.Environmental protection, health, the safety reason of nutrition
Reading, advocating green consumption will be the development trend of field of food from now on.The allotment type that mostly is of the sold sour milk beverage of existing market
Sour milk beverage, commonly used acidified with citric acid, non-lactic acid bacteria fermentation, nutritive value is the highest.
Summary of the invention
The technical problem to be solved in the present invention, is to provide a kind of Semen Allii Tuberosi milk yoghurt drinks, including following raw material: water, complete
Fat milk powder, white sugar, mixed greens concentrated juice, AJC, Fructus Citri Limoniae concentrated juice, blue berry concentrated juice, lactic acid, citric acid, multiple
Closing stabilizer, vitamin e, An Sai, polydextrose and edible essence, described whole milk powder is nonreactive milk powder.
Further, the weight proportion of each raw material is:
Water 9.6-60.78%
Whole milk powder 30-60%
White sugar 6.5-8.0%
Mixed greens concentrated juice 0.1-5%
AJC 1-8%
Fructus Citri Limoniae concentrated juice 0.1-5%
Blue berry concentrated juice 0.1-3%
Lactic acid 0.1-3%
Citric acid 0.1-0.3%
Complex stabilizer 0.3-0.8%
Vitamin e 0.01-0.05%
Acesulfame potassium 0.01-0.05%
Polydextrose 0.003-0.05%
Edible essence 0.003-0.08%.
The preparation method of a kind of Semen Allii Tuberosi milk yoghurt drinks, comprises the steps:
Step 1, milk powder ferments: carry out whole milk powder successively dissolving, sterilize, strain is thrown in, ferment；
Step 2, material allocation: by stabilizer dissolvingization glue, be sequentially added into subsequently whole milk powder, white sugar, the Yoghourt fermented,
Mixed greens concentrated juice, AJC, Fructus Citri Limoniae concentrated juice, blue berry concentrated juice, lactic acid, citric acid, vitamin e, An Sai, poly-Portugal
Grape sugar and edible essence；
Step 3, homogenizing processes: is put into by deployed raw material in homogenizer and carries out material refinement；
Step 4, instantaneous ultrahigh-temperature sterilization: use instantaneous ultrahigh-temperature sterilization machine that material is carried out sterilization treatment；
Step 5, fill；
Step 6, cooling；
Step 7, package detection, qualified rear outbound.
Further, in step 2, the weight proportion of each raw material is:
Water 9.6-60.78%
Whole milk powder 30-60%
White sugar 6.5-8.0%
Mixed greens concentrated juice 0.1-5%
AJC 1-8%
Fructus Citri Limoniae concentrated juice 0.1-5%
Blue berry concentrated juice 0.1-3%
Lactic acid 0.1-3%
Citric acid 0.1-0.3%
Complex stabilizer 0.3-0.8%
Vitamin e 0.01-0.05%
Acesulfame potassium 0.01-0.05%
Polydextrose 0.003-0.05%
Edible essence 0.003-0.08%.
Further, the fermentation temperature in described step 1 is 42-43 DEG C.
Further, the strain thrown in described step 1 is prebiotic strain.
Further, the Stress control of the homogenizer in described step 3 is at 20-30Mpa.
The present invention uses the milk restored the probiotics fermention that human body is useful by nonreactive milk powder, both can eliminate milk powder self
With more greasy fishy smell, lactose can be reduced again so that have the people of lactose intolerance to drink；Fermentation milk adds vegetable
Juice, not only maintains the popular demand of supplementary protein, and various other contained nutritional labeling can play again complementary action,
Local flavor also embodies and the diversity of market common acids milk beverage simultaneously, more selects to consumer.
Detailed description of the invention
A kind of Semen Allii Tuberosi milk yoghurt drinks of most preferred embodiment in the present invention, the weight proportion of the most each raw material is as follows:
Water 9.6-60.78%
Whole milk powder 30-60%
White sugar 6.5-8.0%
Mixed greens concentrated juice 0.1-5%
AJC 1-8%
Fructus Citri Limoniae concentrated juice 0.1-5%
Blue berry concentrated juice 0.1-3%
Lactic acid 0.1-3%
Citric acid 0.1-0.3%
Complex stabilizer 0.3-0.8%
Vitamin e 0.01-0.05%
Acesulfame potassium 0.01-0.05%
Polydextrose 0.003-0.05%
Edible essence 0.003-0.08%.
Wherein whole milk powder is nonreactive milk powder.
The method preparing Semen Allii Tuberosi milk yoghurt drinks, comprises the steps:
Step 1, milk powder ferments: carry out whole milk powder successively dissolving, sterilize, prebiotic strain is thrown in, ferment, and fermentation temperature is
42-43℃.；
Step 2, material allocation: by stabilizer dissolvingization glue, be sequentially added into subsequently whole milk powder, white sugar, the Yoghourt fermented,
Mixed greens concentrated juice, AJC, Fructus Citri Limoniae concentrated juice, blue berry concentrated juice, lactic acid, citric acid, vitamin e, An Sai, poly-Portugal
Grape sugar and edible essence, wherein mixed greens concentrated juice include Fructus Lycopersici esculenti, green asparagus, Herba Spinaciae, red pimento, plumage Caulis et Folium Brassicae capitatae, Brassica oleracea L.var.capitata L.,
At least one concentrated juice in Chinese cabbage, Fructus Cucurbitae moschatae, Fructus Cucumidis sativi, white turnip, Herba Apii graveolentis, Radix Betae, Herba Spinaciae；
Step 3, homogenizing processes: being put into by deployed raw material in homogenizer and carry out material refinement, Stress control is at 20-30Mpa；
Step 4, instantaneous ultrahigh-temperature sterilization: use instantaneous ultrahigh-temperature sterilization machine that material is carried out sterilization treatment；
Step 5, fill；
Step 6, cooling；
Step 7, carries out overlapping mark, date print, casing, detect, qualified rear outbound the most successively.
The present invention uses the milk restored the probiotics fermention that human body is useful by nonreactive milk powder, both can eliminate milk powder self
With more greasy fishy smell, lactose can be reduced again so that have the people of lactose intolerance to drink；Fermentation milk adds vegetable
Juice, not only maintains the popular demand of supplementary protein, and various other contained nutritional labeling can play again complementary action,
Local flavor also embodies and the diversity of market common acids milk beverage simultaneously, more selects to consumer.
Above example is to be exemplarily described the present invention, it is clear that the present invention implements not by aforesaid way
Restriction, as long as have employed the method design of the present invention and the improvement of various unsubstantialities that technical scheme is carried out, or without changing
Enter and design and the technical scheme of the present invention are directly applied to other occasion, all within protection scope of the present invention.
Claims (7)
1. a Semen Allii Tuberosi milk yoghurt drinks, it is characterised in that: include following raw material: water, whole milk powder, white sugar, mixed greens
Concentrated juice, AJC, Fructus Citri Limoniae concentrated juice, blue berry concentrated juice, lactic acid, citric acid, complex stabilizer, vitamin e, An Sai,
Polydextrose and edible essence, described whole milk powder is nonreactive milk powder.
Semen Allii Tuberosi milk yoghurt drinks the most according to claim 1, it is characterised in that: the weight proportion of each raw material is:
Water 9.6-60.78%
Whole milk powder 30-60%
White sugar 6.5-8.0%
Mixed greens concentrated juice 0.1-5%
AJC 1-8%
Fructus Citri Limoniae concentrated juice 0.1-5%
Blue berry concentrated juice 0.1-3%
Lactic acid 0.1-3%
Citric acid 0.1-0.3%
Complex stabilizer 0.3-0.8%
Vitamin e 0.01-0.05%
Acesulfame potassium 0.01-0.05%
Polydextrose 0.003-0.05%
Edible essence 0.003-0.08%.
3. the preparation method of a Semen Allii Tuberosi milk yoghurt drinks, it is characterised in that: comprise the steps:
Step 1, milk powder ferments: carry out whole milk powder successively dissolving, sterilize, strain is thrown in, ferment；
Step 2, material allocation: by stabilizer dissolvingization glue, be sequentially added into subsequently whole milk powder, white sugar, the Yoghourt fermented,
Mixed greens concentrated juice, AJC, Fructus Citri Limoniae concentrated juice, blue berry concentrated juice, lactic acid, citric acid, vitamin e, An Sai, poly-Portugal
Grape sugar and edible essence；
Step 3, homogenizing processes: is put into by deployed raw material in homogenizer and carries out material refinement；
Step 4, instantaneous ultrahigh-temperature sterilization: use instantaneous ultrahigh-temperature sterilization machine that material is carried out sterilization treatment；
Step 5, fill；
Step 6, cooling；
Step 7, package detection, qualified rear outbound.
The preparation method of Semen Allii Tuberosi milk yoghurt drinks the most according to claim 3, it is characterised in that: in step 2, each raw material
Weight proportion is:
Water 9.6-60.78%
Whole milk powder 30-60%
White sugar 6.5-8.0%
Mixed greens concentrated juice 0.1-5%
AJC 1-8%
Fructus Citri Limoniae concentrated juice 0.1-5%
Blue berry concentrated juice 0.1-3%
Lactic acid 0.1-3%
Citric acid 0.1-0.3%
Complex stabilizer 0.3-0.8%
Vitamin e 0.01-0.05%
Acesulfame potassium 0.01-0.05%
Polydextrose 0.003-0.05%
Edible essence 0.003-0.08%.
5. according to the preparation method of the Semen Allii Tuberosi milk yoghurt drinks described in claim 3 or 4, it is characterised in that: in described step 1
Fermentation temperature is 42-43 DEG C.
6. according to the preparation method of the Semen Allii Tuberosi milk yoghurt drinks described in claim 3 or 4, it is characterised in that: described step 1 is thrown
The strain put is prebiotic strain.
7. according to the preparation method of the Semen Allii Tuberosi milk yoghurt drinks described in claim 3 or 4, it is characterised in that: in described step 3
The Stress control of homogenizer is at 20-30Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610267987.2A CN105918466A (en) | 2016-04-27 | 2016-04-27 | Rapeseed-milk sour milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610267987.2A CN105918466A (en) | 2016-04-27 | 2016-04-27 | Rapeseed-milk sour milk beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918466A true CN105918466A (en) | 2016-09-07 |
Family
ID=56836381
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610267987.2A Pending CN105918466A (en) | 2016-04-27 | 2016-04-27 | Rapeseed-milk sour milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918466A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1330870A (en) * | 2000-07-01 | 2002-01-16 | 王永新 | Lactobacillus beverage and its preparing process |
| CN103598334A (en) * | 2013-11-30 | 2014-02-26 | 大连润扬科技发展有限公司 | Fruit and vegetable yogurt drink and preparation method thereof |
-
2016
- 2016-04-27 CN CN201610267987.2A patent/CN105918466A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1330870A (en) * | 2000-07-01 | 2002-01-16 | 王永新 | Lactobacillus beverage and its preparing process |
| CN103598334A (en) * | 2013-11-30 | 2014-02-26 | 大连润扬科技发展有限公司 | Fruit and vegetable yogurt drink and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 不详: "菜仔奶酸乳饮品", 《百度图片》 * |
| 李岩等: "姜汁、果蔬汁复合活菌型乳酸菌饮料的工艺研究", 《中国乳业》 * |
| 詹现璞 等: "《乳制品加工技术》", 31 January 2011 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160907 |
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| RJ01 | Rejection of invention patent application after publication |