CN1059645A - High nourishment quick-dissolve vegetable milk - Google Patents
High nourishment quick-dissolve vegetable milk Download PDFInfo
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- CN1059645A CN1059645A CN 90107691 CN90107691A CN1059645A CN 1059645 A CN1059645 A CN 1059645A CN 90107691 CN90107691 CN 90107691 CN 90107691 A CN90107691 A CN 90107691A CN 1059645 A CN1059645 A CN 1059645A
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- milk
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- vegetables
- dissolve
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Abstract
The invention provides a kind of high nourishment quick-dissolve vegetable milk beverage, its is with various vegetables, milk, through dipping, blanching, fragmentation, high speed centrifugation filter, vacuum concentrates and high-pressure homogeneous, makes quick-dissolve vegetable milk with spray-dired mode at last.This product has overcome the auxotrophy that vegetables, milk exist separately, nutrition more comprehensively, abundanter, be easy to carry, store and drink.
Description
The present invention is a kind of new type natural high nourishment quick-dissolve beverage.
Beverage in the past all exists defective in the nutrition as dish juice or milk.In [food component table] that health research institute of the Chinese Academy of Medical Sciences writes, as can be seen, contain abundant mineral matter, multivitamin, plant cellulose in the dish juice, but low percentages of protein; And contain rich in protein, mineral matter in the milk, but lack vitamin.In addition, dish juice and milk all are unfavorable for storing, carrying.And present dish juice, taste also await improving.
The purpose of this invention is to provide a kind of nutrition more comprehensively, abundant and be convenient to the solid high nourishment quick-dissolve beverage storing, carry.It contains rich in protein, mineral matter, multivitamin, natural plant fibre, fat, natural chlorophyll etc., and it is fragrant and sweet to have unique, strong fragrance, mouthfeel.
In the present invention, after making dish juice and whole milk after vegetables are handled and mixing, low temperature drying is to protect the natural nutrient that exists.
Concrete feature of the present invention will describe in detail by an example.
The invention is not restricted to this embodiment, the known replacement of those skilled in the art also allows.
Embodiment is as follows:
Processing method was divided into for three steps.
The first step:
At first be to handle vegetables.Various vegetables is adopted in the making of this product, as:
| The name of an article | Consumption | Unit |
| Spinach | 320 | Kilogram |
| Celery | 75 | Kilogram |
| Garden Chinese cabbage | 50 | Kilogram |
| Pakchoi | 30 | Kilogram |
| Rape | 25 | Kilogram |
In order fast dish to be cleaned the most handy bubble type cleaning machine earth, foreign material and the remaining agricultural chemicals that adheres on the clear water flush away dish that flows.The part and the root that then on sorting table the Huangs of vegetables are lost, rot remove.Well-graded vegetables are put into the water of the calcium carbonate that contains 0.25 mol, soak at normal temperatures about 3-5 minute.Because contain a large amount of oxalic acid in vegetables, so processing can be removed a part of oxalic acid.Attention will fully be stirred in immersion process, so that the various piece of dish all fully is impregnated into.
The ester that natural chlorophyll is made up of chlorophyllin, phytol and methyl alcohol is the derivative of tetrapyrrole chelated mineral magnesium.So de-magging (being replaced) and generate the pheophytin of brown very easily in sour environment by hydrogen; Or sloughing leaf-alcohol base generation enzyme by the chlorophyllase effect becomes; More than effect all can make color and luster, local flavor, the stability of goods change.In order to prevent that these situations from occurring, can be behind normal temperature dipping dish be put into 80 ℃ and contain 0.005 molar sodium hydroxide solution insulation 3 minutes and prevent that with pH value and the inactive enzyme of adjusting vegetables above-mentioned phenomenon from taking place.Vegetables after the blanching should be cleaned, be cooled to normal temperature with cold water rapidly, promptly fully are broken into puree with disintegrating machine after draining slightly.
In order to destroy the natural materials in the puree with exceeding, improve the crushing juice rate and the clarity of dish juice, puree that can fragmentation is good with rotating speed about 2000 rev/mins the high-speed centrifugal filter and to control the order number be 50 order centrifugal filtrations.The emerald green dish juice that contains a large amount of strings that obtains also needs to measure pH value, and being controlled at PH=6.5-7(can adjust with sodium carbonate).
The vegetable juice that mixes up pH value is used board-like sterilizer and is kept 10-15 to carry out pasteurize second down at 85 ℃, with the effect that prevents enzyme and the pollution of bacterium.Dish juice Ying Su after the sterilization is cooled to room temperature to prevent to destroy too much vitamin.40 ℃ of cooled dish juice vacuum available concentration pan temperature controls, vacuum is about 94.7KPa(710mmHg) under be concentrated into that 50 ° of Bx are above to get final product.Concentrate deposited in to kill bacterium and be full of in the basin of aseptic nitrogen low temperature preserve stand-by.
Second step:
The processing of milk.This product can add an amount of white sugar with whole milk powder, melts fully with certain distilled water, removes impurity and fritter thing with 60 purpose sieves again, the abundant mixing of dish juice of making sweet milk liquid and obtaining in the following ratio and the first step.
Prescription A:
Name of an article consumption unit
Dish juice concentrate
150 kilograms of whole milk powders
700 kilograms of white granulated sugars
Or prescription B:
Name of an article consumption unit
Dish juice concentrate
200 kilograms of whole milk powders
680 kilograms of white granulated sugars
The 3rd step:
Use high pressure homogenizer at 9.8-18.6mp by the mixed liquor that prescription prepares.(be 100-190Kg/cm
2) the following plant cellulose of pressure, fat globule and insoluble albumen forces to be dispersed into the emulsifying dispersion liquid, and other component is fully mixed.Dish milk liquid behind the homogeneous should keep 10-15 to carry out pasteurize second down at 85 °, then adds proper vitamin C and thickener (as dextrin) again after the cooling rapidly.In order to guarantee that vitamin is not destroyed in dry run, should adopt low temperature drying.Available spray dryer gets final product 50 ℃ of-55 ℃ of following spray-dryings.
The invention has the advantages that; it organically combines traditional vegetable juice and milk, employs new technology, and has protected fully natural nutrient; and remedied the auxotrophy that both exist separately, thereby produce nutrition more comprehensively, abundanter, be convenient to the instant drink storing, carry. Its nutrition is very abundant, contains a large amount of protein, abundant multivitamin (such as VC、V
A、V
B1、V
B2, niacin), also have abundant mineral matter (such as calcium, phosphorus, iron), fat, natural plant fibre, natural chlorophyll etc., and give off a strong fragrance, uniqueness, excellent taste.
Claims (2)
1, a kind of high nourishment quick-dissolve vegetable milk, it is characterized in that various vegetables is handled, remove oxalic acid, the pH value of adjusting vegetables is so that protect green, with the centrifugal filtration of high-speed centrifugal filter, then adopt vacuum to concentrate, use again inert gas (nitrogen) to preserve the natural Vegetable juice that makes.
2, according to the preparation method of the described high nourishment quick-dissolve vegetable milk of claim 1, be that the dish juice that will make is allocated together with whole milk and other auxiliary material again, use high pressure, homogeneous, spray-dired method finally to make instant solid dish, milk beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90107691 CN1059645A (en) | 1990-09-15 | 1990-09-15 | High nourishment quick-dissolve vegetable milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90107691 CN1059645A (en) | 1990-09-15 | 1990-09-15 | High nourishment quick-dissolve vegetable milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1059645A true CN1059645A (en) | 1992-03-25 |
Family
ID=4880671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 90107691 Pending CN1059645A (en) | 1990-09-15 | 1990-09-15 | High nourishment quick-dissolve vegetable milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1059645A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669758A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Vegetable soup base pack and preparing method thereof |
-
1990
- 1990-09-15 CN CN 90107691 patent/CN1059645A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669758A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Vegetable soup base pack and preparing method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |