CN105994640A - Passion fruit milk and preparation method thereof - Google Patents
Passion fruit milk and preparation method thereof Download PDFInfo
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- CN105994640A CN105994640A CN201610335907.2A CN201610335907A CN105994640A CN 105994640 A CN105994640 A CN 105994640A CN 201610335907 A CN201610335907 A CN 201610335907A CN 105994640 A CN105994640 A CN 105994640A
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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 passion fruit milk and a preparation method thereof. The passion fruit milk is prepared from, by weight, 10 parts of passion fruit endothelium, 10-50 parts of passion fruit juice, 5-15 parts of milk powder or 10-100 parts of milk, 0.01-15 parts of a sweetening agent and 0-1 part of other food additives. The preparation method includes: treating raw materials, preparing juice, preparing peel pulp, mixing, homogenizing, regulating pH, mixing with milk, blending, heating sol and sterilizing to obtain the passion fruit milk. By optimization of proportional relation of the juice, peel pulp and water, regulation of acidity, optimization of a proportion of pulp to milk and addition of appropriate amount of the sweetening agent, the passion fruit endothelium and the juice are adopted as raw materials for preparing the passion fruit milk which is special in aroma, sweet and sour to taste and rich in nutrition.
Description
Technical field
The invention belongs to technical field of food beverage, be specifically related to fruity milk and preparation method thereof.
Background technology
Passifolra edulis has another name called Herba Passiflorae Caeruleae, Passiflora edulis sims, belongs to a kind of torrid zone of Passifloraceae Passiflora, the perennial herbaceous stem in subtropical zone
Liana evergreen fruit trees.Passifolra edulis fruit juice possesses the strong perfume (or spice) of ten various fruits such as Punica granatum L., Fructus Ananadis comosi, Fructus Musae, Fructus Fragariae Ananssae, Fructus Citri Limoniae, Fructus Mangifera Indicae
Taste, containing 165 kinds of fragrance components, enjoys " king of beverage " and the good reputation of " beverage monosodium glutamate ".Passifolra edulis contain abundant vitamin C,
A、B1、B2, the nutritional labeling such as SOD and dietary fiber, contain Na, K, Ca, Mg, Zn, Fe, Ge etc. of higher concentration to human body simultaneously
Useful mineral element, and containing 17 kinds of essential amino acids, the aminoacid of needed by human accounts for the 22% of total amino acids amount.?
Abroad it is described as " king of fruit juice ", is of high nutritive value, great Development volue.
The peel of Passifolra edulis accounts for the 36～53% of fruit weight, containing nutrients such as the abundantest mineral, aminoacid
Matter, simultaneously possibly together with abundant pectin.The pectin extracted from Passifolra edulis peel is a kind of high-quality glue, and gelling performance is good, is
Good stable agent in food processing and thickening agent.It addition, peel is possibly together with abundant total sugar, crude fibre, crude fat, crude protein
With vitamin C etc..The peel of Passifolra edulis includes crust, middle skin and endothelium etc. 3 layers.Crust is relatively thin, and color is relatively deep, and quality is harder,
Taste is sour and astringent, coarse mouthfeel.Middle skin is thicker, and meat is soft；Endothelium is the structure of white, fibrosis and vacuolation.But current,
China is in the product development of Passifolra edulis, and peel is often dropped as by-product, causes waste.
It addition, the fruit flesh of Passifolra edulis includes the fruit seed that enclose black by the sarcocarp that thick layer is real, although really seed is rich in insatiable hunger
And acid, if but directly fruit flesh is pulled an oar, the color of gained pulp is contaminated with the seed fragment of black fruit seed, and this can affect product
Product outward appearance and mouthfeel.Therefore it is considered as being removed in the production of product.
Passifolra edulis is the fruit of high nutritive value, is relatively suitable for one of novel fruits kind of industrialization development.China
Food processing industry should strengthen the deep processing dynamics to Passifolra edulis, makes full use of the sarcocarp of Passifolra edulis, peel so that plant husbandry and
Processing industry develops toward depth direction, promotes the formation of NPD projects chain, promotes the development of local economy.
Summary of the invention
A kind of Passifolra edulis milk that it is an object of the invention to provide and preparation method thereof.It is with Passifolra edulis as raw materials for production,
Make full use of the sarcocarp of Passifolra edulis, peel, reduce the waste of resource, reduce production cost.The present invention by optimize each component it
Between proportionate relationship, regulate suitable acid-base value and sugariness, control homogenizing process, produce a bright-colored, there is Passifolra edulis
The fruity milk beverage of characteristic fragrance is mixed with milk.
The present invention is achieved through the following technical solutions:
A kind of Passifolra edulis milk, primary raw material includes endothelium 10 weight portion in Passifolra edulis, 10 ~ 50 parts of weight of Passifolra edulis pulp juice
Part, milk powder 5 ~ 15 weight portion or milk 10 ~ 100 weight portion, sweeting agent 0.01 ~ 15 weight portion, other auxiliary water are according to the time
Situation regulates.
Preferred as scheme, the Passifolra edulis milk of the present invention, primary raw material includes endothelium 10 weight portion in Passifolra edulis, hundred
10 ~ 50 parts of weight portions of Oleum Linderae pulp juice, milk powder 5 ~ 15 weight portion or milk 10 ~ 100 weight portion, water 10 ~ 80 weight portion, sweeting agent
0.01 ~ 15 weight portion, other food additive 0 ~ 1 weight portions.
Further preferred as scheme, primary raw material includes Passifolra edulis 10 weight portion, 10 ~ 50 parts of weights of Passifolra edulis pulp juice
Amount part, skim milk 10 ~ 100 weight portion, sweeting agent 0.01 ~ 15 weight portion, water 10-70 weight portion, other food additive 0 ~ 1
Weight portion.
Preferred as technical scheme, the butterfat content of employing is not higher than 8%；The fat content of milk powder is less than
40.0%.Because relating to high degree of agitation and homogenizing process in production process, the fat if fat content is too high, in milk
Fat molecule departs from milk protein and floats, and forms one layer of thicker butter layer, and this is difficult to by adding what emulsifying agent eliminated,
Thus affect final products outward appearance；And the milk of relatively low-fat content or milk powder, then form the butter layer of layer, be conducive to
Prevent milk protein in stirring or homogenizing process from bubbling in a large number and the phenomenon of degeneration, it is to avoid product occurs that a large amount of Denatured proteins occur
The harmful effect of layering, and relatively thin butter layer, can make it emulsifying is in the product equably by adding emulsifying agent.
The preparation method of the Passifolra edulis milk of the present invention, comprises the steps:
(1) Feedstock treating: by machinery, Passifolra edulis is removed crust, cuts, and collects endothelium and fruit juice and fruit in Passifolra edulis respectively
Flesh；
(2) pulp juice is prepared: fruit juice removes fruit seed through squeeze and filter after adding 0 ~ 3 times of volume of water with fruit flesh, obtains Passifolra edulis fruit
Gravy；
(3) peel slurry is prepared: in Passifolra edulis, endothelium is that 1:1 ~ 5 add water making beating by thinner ratio, it is thus achieved that peel slurry；
(4) mixing homogenizing: Passifolra edulis pulp juice mixes with peel slurry, then obtains the fruit of stable dispersion through abundant homogenizing effect
Slurry；After homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not less than 0.7；
(5) pH regulator: prepared pulp, quickly regulation pH to 4.5 ~ 6.5.
(6) milk mixing: be mixed in proportion with the milk being made ready beforehand for or milk powder by pulp, obtains mixing Passifolra edulis cattle
Milk；
(7) allotment: add sweeting agent in above-mentioned mixing Passifolra edulis milk, be added as needed on other food additive, through stirring
Mix or standby after homogenizing；
(8) thermosol sterilizing is added: by the mixing milk heat sterilization after allotment, get product.
In step (3) Passifolra edulis of the present invention, endothelium is that 1:1 ~ 5 ratio adds water making beating in optimal thinner ratio, it is thus achieved that peel
Slurry.If thinner ratio is too low, making beating is difficult and is difficult to obtain fine and smooth peel slurry；If but thinner ratio is too high, nutritional labeling concentration
The most on the low side.
The present invention takes the method for substep slurrying, is i.e. collected separately fruit juice with fruit flesh as a component, interior in being collected separately
Skin, as another component, remixes after slurrying respectively, and in main purpose: a, beneficially fruit flesh, fruit seed the most intactly separates；
B, beneficially peel are pulled an oar equably；C, what is more important, be conducive to regulation pulp juice to starch adding in this product with peel
Add ratio, it is thus achieved that the product of optimal mouthfeel.
The pulp juice of the step (3) of the present invention and peel slurry mix in 1:0.2 ~ 5 ratio to control proper, in the present invention
This optimized proportion can ensure that acquisition density is suitable, the product of delicate mouthfeel.If not in this proportion, if fruit
Latex adds very few, and final products density is on the low side；But if the interpolation of peel slurry is too much, then products taste is the most coarse.This
The homogenizing process of the step (3) of invention is the most crucial.After controlling homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not
Less than 0.7.Under this homogenizing effect effect, it is possible to ensure to obtain peel sufficiently small and stable being dispersed in the particle diameter of sarcocarp
In pulp system, thus ensure that final products do not have layering or have the phenomenon of suspension sarcocarp skin.If this step uses
High pressure homogenize equipment, that Stress control is at 20 ~ 300 MPa, and temperature controls at 10 ~ 65 DEG C.High speed dispersion mixing plant is used to enter
Row homogenizing, the time is 2 ~ 10 minutes, and rotating speed is 8000-35000 rev/min.
Preferred as technical scheme, in above-mentioned steps (4), the pulp prepared rapidly join sodium bicarbonate, potassium bicarbonate,
Sodium carbonate, potassium carbonate, sodium hydroxide, potassium hydroxide and ammonia one or both and mixed above join in pulp, by pH
Regulation is to 4.6 ~ 6.0, and this is not only advantageous to be avoided pulp to occur the bad phenomenon that acid cure is tied with milk after mixing, and can protect
The bright-colored of card pulp, prevents brown stain from bad aberration occur.It addition, the pH value of this scope, beneficially Vitamin C activity
Preserve.
Preferred as technical scheme, in above-mentioned steps (5), pulp is mixed in 1:0.5 ~ 5 ratio with milk, or pulp with
Milk powder is mixed in 1:0.1 ~ 0.5 ratio.This ratio optimized can ensure that final finished has the mixing of Passifolra edulis and milk
Characteristic fragrance.If not in this proportion, then there will be Passifolra edulis fragrance and cover milk fragrant smell or milk fragrant smell is covered
The phenomenon of Passifolra edulis fragrance, it is impossible to embody the characteristic fragrance of product.
Preferred as technical scheme, described step (6) described sweeting agent is the sweeting agent accepted on food.Can be
Sucrose, starch syrup, conversion syrup, glucose, fructose, sugar alcohol, sucralose, aspartame, neotame, stevioside, arhat are sweet
One or more mixing in glycoside, acesulfame potassium, oligosaccharide.
In the present invention, other food additive include emulsifying agent, humectant metaphosphate, stabilizer and essence.Described emulsifying agent
For: succinylated monoglyceride, polyglyceryl fatty acid ester, sodium stearoyl lactate, CSL, sucrose fatty acid ester, tween
20, polysorbate40, polysorbate60, Tween 80；Span 20, span 40, sorbester p18, sorbester p38, glyceryl monostearate, double stearic acid are sweet
Grease, glyceryl monooleate, Masine 35-1, single glyceryl linolenate, monopalmitin, glycerol monolaurate
One or more mixing in ester, diacetyl tartarate list double glyceride, lactose；Humectant metaphosphate is: biphosphate
Sodium, disodium hydrogen phosphate, sodium tripolyphosphate, sodium hexameta phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, sodium pyrophosphate, tricalcium phosphate,
Tripotassium phosphate, tertiary sodium phosphate, one or more mixing of Sodium Acid Pyrophosphate.Stabilizer is: pectin, gellan gum, card
Draw glue, xanthan gum, guar gum, sodium carboxymethyl cellulose, alginic acid malonate, the third difatty acid fat, the one of POLY-karaya
Or more than one mixing.The essence for food that essence is allowed by production.
Preferred as technical scheme, above-mentioned steps (7) heat sterilization is heated to 65 ~ 140 DEG C, keeps 5 seconds ~ 30 minutes
After, get product.Selecting this temperature range, main purpose is: a, the middle endothelium pectin of Passifolra edulis have a sol-process, i.e.
Contained pectin can be dissolved in whole solution system equably, plays the effect of thickening agent and stabilizer；B, simultaneously this
Temperature range also functions to the effect of sterilizing；C, in this temperature range, fresh milk goods can be obtained by pasteurization, it is also possible to logical
Cross ultrahigh-temperature instant sterilizing and obtain room temperature milk product.
Passifolra edulis milk sweet mouthfeel prepared by the present invention is moderate, with the characteristic fragrance of strong Passifolra edulis Yu milk,
It is just right that both merge, nutritious.
The invention have the advantages that
(1) present invention uses the milk of low-fat content or milk powder as raw material, can avoid because of high degree of agitation and homogenizing effect
And butter layer layering or the phenomenon of Denatured protein layering.Because this production process relates to high degree of agitation and homogenizing process,
The phenomenon that there will be fat molecule disengaging milk protein and float.The milk too high if, with fat content or milk powder are former
Material, then form one layer of more thick and heavy butter layer, and this is difficult to eliminate by adding emulsifying agent, thus affects outside final products
See；And utilizing the milk of relatively low-fat content or milk powder is raw material, then forming the butter layer of layer, this desirably prevents to stir
Mix or in homogenizing process, milk protein bubble and the phenomenon of degeneration (i.e. froth breaking effect) in a large number, it is to avoid a large amount of Denatured protein occurs and
Make product that the harmful effect of layering, and relatively thin butter layer to occur, it can be made to eliminate by adding emulsifying agent.
(2) present invention prepares pulp juice by substep and peel is starched, and by optimization of process conditions, optimizes in preparation process
Thinner ratio and mixed proportion, optimize the ratio of pulp and milk, it is thus achieved that delicate mouthfeel, density is suitable, it is fragrant to have hundred
Fruit mixes characteristic fragrance, bright-colored, nutritious milk product with milk.
(3) carry out a sufficient homogenizing process after pulp juice of the present invention and peel slurry mixing, control homogenizing consequence
The rate of deposition of slurry is not higher than 40%, and coefficient of stability is not less than 0.7.Under this homogenizing effect effect, it is possible to ensure obtain peel with
The particle diameter of sarcocarp is sufficiently small, and is dispersed stably in pulp system, thus ensures that final products do not have layering or have outstanding
The phenomenon of floating peel meat.
(4) present invention uses machinery to remove the physical method of crust because Passifolra edulis surface have layer, color relatively deep,
The crust that quality is harder, taste is sour and astringent, coarse.If this production is not removed crust, product can be caused coarse mouthfeel, face
The harmful effect that color is irregular and slightly pained.
(5) present invention is with the middle endothelium of Passifolra edulis as raw material, turns waste into wealth, and gives the abundant mineral of milk, ammonia
The nutrient substance such as base acid, pectin.In Passifolra edulis, endothelium enriches and the pectin of high-quality, gives the superior thickening power of product with stable
Effect, can add or less without adding extra thickening agent and stabilizer, while can improving product quality, the most greatly
Reduce production cost.
(6) present invention passes through homogenizing effect, with sarcocarp homogenizing, middle endothelium is become fine particle, is evenly dispersed in solution body
In system, then processed by the thermosol that adds in later stage, making pectin abundant in peel be dissolves uniformly in solution system, rise
To thickening and stable effect.
(7) pH of the pulp of Passifolra edulis is generally at about 3-4, if directly mixed with milk, it may appear that solution peracid and
Produce the phenomenon of protein condenses caking, largely effect on quality and the outward appearance of milk.The present invention is by alkali and mode, pulp
PH improve to 4.5-6.5, its purpose: a, can avoid mix with milk after occur condensation bad phenomenon, it is ensured that product
Quality；B, the bright-colored of guarantee peel slurry, prevent brown stain from bad colourity occur；C, can obtain that acidity is soft, sweet and sour taste
Product；D, the vital preservation of the pH value of this scope, beneficially vitamin C etc..
(8) the Passifolra edulis milk that the present invention is produced is faint yellow, has the mixing characteristic of pleasant BAIGUOXIANG and milk
The compositions such as fragrance, sweet and sour taste, mineral and vitamin enrich, and have the health drink that better nutritivity is worth.
Specific embodiment
Present invention the following example illustrates, but is not the restriction of the range to the present invention.
Embodiment 1
Passifolra edulis milk primary raw material includes that raw material is endothelium 10 kilograms in Passifolra edulis, pulp juice 10 kilograms, and whole milk 10 is public
Jin, 10 kilograms of water, sweeting agent 0.01 kilogram, other food additive 0.03 kilogram, it is made ready beforehand for.
The preparation method of the Passifolra edulis milk of the present invention, comprises the steps:
(1) Feedstock treating: by machinery, Passifolra edulis is removed crust, cuts, and collects endothelium and fruit juice and fruit in Passifolra edulis respectively
Flesh；
(2) pulp juice is prepared: fruit juice removes fruit seed with fruit flesh through squeeze and filter, obtains pulp juice；
(3) peel slurry is prepared: taking in 10 kilograms of Passifolra edulis endothelium by thinner ratio is that 1:1 adds water making beating, it is thus achieved that peel slurry；
(4) mixing homogenizing: 10 kilograms of pulp juices are mixed in 1:0.2 ratio with peel slurry, then obtain steady through abundant homogenizing effect
Fixed scattered pulp (12 kilograms)；After homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not less than 0.7；
(5) pH regulator: prepared pulp, adds sodium bicarbonate, quickly regulation pH to 4.5；
(6) milk mixing: pulp and 10 kilograms of whole milks are mixed to get Passifolra edulis milk (22 kilograms) by 1:0.8；
(7) allotment: add sweeting agent sucrose 1 kilogram, oligofructose 0.1 kilogram, emulsifying agent in above-mentioned mixing Passifolra edulis milk
Sugar esters 0.005 kilogram, glyceryl monostearate 0.005 kilogram；Humectant metaphosphate sodium hexameta phosphate 0.01 kilogram, three
Polyphosphate sodium 0.01 kilogram；Stabiliser pectin 0.005 kilogram, sodium carboxymethyl cellulose 0.005 kilogram.
(8) thermosol sterilizing is added: the mixing milk after allotment is heated to 140 DEG C by the mixing milk heating after allotment,
Time is 5 seconds, gets product.
Passifolra edulis milk prepared by the present invention is faint yellow, have pleasant BAIGUOXIANG and milk mixing characteristic fragrance,
The feature that the compositions such as sweet and sour taste, mineral and vitamin are abundant, is the health drink of a better nutritivity value.
Embodiment 2
Passifolra edulis milk primary raw material includes that raw material is endothelium 10 kilograms in Passifolra edulis, pulp juice 50 kilograms, and lowfat milk 100 is public
Jin, 70 kilograms of water, sweeting agent 15 kilograms, other food additive 1 kilogram, it is made ready beforehand for.
The preparation method of the Passifolra edulis milk of the present invention, comprises the steps:
(1) Feedstock treating: by machinery, Passifolra edulis is removed crust, cuts, and collects endothelium and fruit juice and fruit in Passifolra edulis respectively
Flesh；
(2) pulp juice is prepared: fruit juice removes fruit seed with fruit flesh through 1:0.5 dilute squeeze and filter, obtains pulp juice；
(3) peel slurry is prepared: taking in 10 kilograms of Passifolra edulis endothelium by thinner ratio is that 1:5 adds water making beating, it is thus achieved that peel slurry；
(4) mixing homogenizing: 50 kilograms of pulp juices are mixed in 1:1 ratio with peel slurry, then obtain stable through abundant homogenizing effect
Scattered pulp (100 kilograms)；After homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not less than 0.7；
(5) pH regulator: prepared pulp, adds potassium bicarbonate, quickly regulation pH to 6.0；
(6) milk mixing: pulp and 100 kilograms of lowfat milks are mixed to get Passifolra edulis milk (200 kilograms) by 1:1；
(7) allotment: add sweeting agent high fructose syrup 13 kilograms, Fructus Hordei Germinatus maltose 2 kilograms in above-mentioned mixing Passifolra edulis milk；Emulsifying
Agent diacetyl tartarate list double glyceride 0.5 kilogram, succinylated monoglyceride 0.35 kilogram；Humectant metaphosphate sodium dihydrogen phosphate
0.05 kilogram, disodium hydrogen phosphate 0.05 kilogram；Stabilizer gellan gum 0.03 kilogram, alginic acid malonate 0.02 kilogram.
(8) thermosol sterilizing is added: the mixing milk after allotment is heated to 135 DEG C by the mixing milk heating after allotment,
Time is 10 seconds, gets product.
Passifolra edulis milk prepared by the present invention is faint yellow, have pleasant BAIGUOXIANG and milk mixing characteristic fragrance,
The feature that the compositions such as sweet and sour taste, mineral and vitamin are abundant, is the health drink of a better nutritivity value.
Embodiment 3
Passifolra edulis milk primary raw material includes that raw material is endothelium 10 kilograms in Passifolra edulis, pulp juice 20 kilograms, and skim milk 50 is public
Jin, 50 kilograms of water, sweeting agent 5.5 kilograms, other food additive 0.2 kilogram, it is made ready beforehand for.
The preparation method of the Passifolra edulis milk of the present invention, comprises the steps:
(1) Feedstock treating: by machinery, Passifolra edulis is removed crust, cuts, and collects endothelium and fruit juice and fruit in Passifolra edulis respectively
Flesh；
(2) pulp juice is prepared: fruit juice removes fruit seed with fruit flesh squeeze and filter after 1:2 dilute, obtains pulp juice；
(3) peel slurry is prepared: taking in 10 kilograms of Passifolra edulis endothelium by thinner ratio is that 1:3 adds water making beating, it is thus achieved that peel slurry；
(4) mixing homogenizing: 20 kilograms of pulp juices are mixed in 1:2 ratio with peel slurry, then obtain stable through abundant homogenizing effect
Scattered pulp (60 kilograms)；After homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not less than 0.7；
(5) pH regulator: prepared pulp, adds sodium carbonate, quickly regulation pH to 5.5；
(6) milk mixing: pulp and 50 kilograms of skim milks are mixed to get Passifolra edulis milk (110 kilograms) by 1:0.85；
(7) allotment: add sweeting agent in above-mentioned mixing Passifolra edulis milk and convert 5 kilograms of syrup, sucralose 0.005 kilogram；
Xylitol 0.5 kilogram.Humectant metaphosphate potassium dihydrogen phosphate 0.05 kilogram, dipotassium hydrogen phosphate 0.05 kilogram；Stabilizer carrageenan
0.05 kilogram, POLY-karaya 0.05 kilogram.
(8) thermosol sterilizing is added: the mixing milk after allotment is heated to 65 DEG C by the mixing milk heating after allotment, time
Between be 30 minutes, get product.
Passifolra edulis milk prepared by the present invention is faint yellow, have pleasant BAIGUOXIANG and milk mixing characteristic fragrance,
The feature that the compositions such as sweet and sour taste, mineral and vitamin are abundant, is the health drink of a better nutritivity value.
Embodiment 4
Passifolra edulis milk primary raw material includes that raw material is endothelium 10 kilograms in Passifolra edulis, pulp juice 10 kilograms, and whole milk powder 5 is public
Jin, 40 kilograms of water, sweeting agent 2 kilograms, other food additive 0.17 kilogram, it is made ready beforehand for.
The preparation method of the Passifolra edulis milk of the present invention, comprises the steps:
(1) Feedstock treating: by machinery, Passifolra edulis is removed crust, cuts, and collects endothelium and fruit juice and fruit in Passifolra edulis respectively
Flesh；
(2) pulp juice is prepared: fruit juice removes fruit seed with fruit flesh squeeze and filter after 1:1 dilute, obtains pulp juice；
(3) peel slurry is prepared: taking in 10 kilograms of Passifolra edulis endothelium by thinner ratio is that 1:3 adds water making beating, it is thus achieved that peel slurry；
(4) mixing homogenizing: 10 kilograms of pulp juices are mixed in 1:3 ratio with peel slurry, then obtain stable through abundant homogenizing effect
Scattered pulp (40 kilograms)；After homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not less than 0.7；
(5) pH regulator: prepared pulp, adds sodium carbonate, quickly regulation pH to 5.0；
(6) milk mixing: pulp and 5 kilograms of whole milk powders are mixed to get Passifolra edulis milk (45 kilograms) by 1:0.125；
(7) allotment: add 2 kilograms of sweeting agent fructose, neotame 0.001 kilogram in above-mentioned mixing Passifolra edulis milk；Oligomeric different wheat
Bud sugar 0.05 kilogram.Emulsifying agent glycerol distearate 0.01 kilogram, glyceryl monooleate 0.01 kilogram, Masine 35-1
0.01 kilogram；Humectant metaphosphate sodium pyrophosphate 0.01 kilogram, Sodium Acid Pyrophosphate 0.01 kilogram；Stabilizer the third difatty acid fat
0.05 kilogram, xanthan gum 0.03 kilogram, guar gum 0.02 kilogram；Edible essence 0.02 kilogram.
(8) thermosol sterilizing is added: the mixing milk after allotment is heated to 85 DEG C by the mixing milk heating after allotment, time
Between be 30 seconds, get product.
Passifolra edulis milk prepared by the present invention is faint yellow, have pleasant BAIGUOXIANG and milk mixing characteristic fragrance,
The feature that the compositions such as sweet and sour taste, mineral and vitamin are abundant, is the health drink of a better nutritivity value.
Embodiment 5
Passifolra edulis milk primary raw material includes that raw material is endothelium 10 kilograms in Passifolra edulis, pulp juice 10 kilograms, and defatted milk powder 15 is public
Jin, 60 kilograms of water, sweeting agent 4 kilograms, other food additive 0.23 kilogram, it is made ready beforehand for.
The preparation method of the Passifolra edulis milk of the present invention, comprises the steps:
(1) Feedstock treating: by machinery, Passifolra edulis is removed crust, cuts, and collects endothelium and fruit juice and fruit in Passifolra edulis respectively
Flesh；
(2) pulp juice is prepared: fruit juice removes fruit seed with fruit flesh squeeze and filter after 1:1 dilute, obtains pulp juice；
(3) peel slurry is prepared: taking in 10 kilograms of Passifolra edulis endothelium by thinner ratio is that 1:4 adds water making beating, it is thus achieved that peel slurry；
(4) mixing homogenizing: 10 kilograms of pulp juices are mixed in 1:2 ratio with peel slurry, then obtain stable through abundant homogenizing effect
Scattered pulp (30 kilograms)；After homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not less than 0.7；
(5) pH regulator: prepared pulp, adds sodium carbonate, quickly regulation pH to 6.0；
(6) milk mixing: pulp and 15 kilograms of defatted milk powder are mixed to get Passifolra edulis milk (45 kilograms) by 1:0.5；
(7) allotment: add sweeting agent starch syrup 4 kilograms, Momordica-Glycosides 0.01 kilogram in above-mentioned mixing Passifolra edulis milk.
Humectant metaphosphate sodium tripolyphosphate 0.05 kilogram, sodium hexameta phosphate 0.05 kilogram；Stabiliser pectin 0.05 kilogram, the third difatty acid
0.05 kilogram of fat；Edible essence 0.03 kilogram.
(8) thermosol sterilizing is added: the mixing milk after allotment is heated to 95 DEG C by the mixing milk heating after allotment, time
Between be 20 seconds, get product.
Passifolra edulis milk prepared by the present invention is faint yellow, have pleasant BAIGUOXIANG and milk mixing characteristic fragrance,
The feature that the compositions such as sweet and sour taste, mineral and vitamin are abundant, is the health drink of a better nutritivity value.
Embodiment 6
Passifolra edulis milk primary raw material includes that raw material is endothelium 10 kilograms in Passifolra edulis, pulp juice 20 kilograms, and low fat milk powder 10 is public
Jin, 60 kilograms of water, sweeting agent 4 kilograms, other food additive 0.25 kilogram, it is made ready beforehand for.
The preparation method of the Passifolra edulis milk of the present invention, comprises the steps:
(1) Feedstock treating: by machinery, Passifolra edulis is removed crust, cuts, and collects endothelium and fruit juice and fruit in Passifolra edulis respectively
Flesh；
(2) pulp juice is prepared: fruit juice removes fruit seed with fruit flesh squeeze and filter after 1:1 dilute, obtains pulp juice；
(3) peel slurry is prepared: taking in 10 kilograms of Passifolra edulis endothelium by thinner ratio is that 1:4 adds water making beating, it is thus achieved that peel slurry；
(4) mixing homogenizing: 20 kilograms of pulp juices are mixed in 1:1 ratio with peel slurry, then obtain stable through abundant homogenizing effect
Scattered pulp (40 kilograms)；After homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not less than 0.7；
(5) pH regulator: prepared pulp, adds sodium carbonate, quickly regulation pH to 6.5；
(6) milk mixing: pulp and 10 kilograms of low fat milk powder are mixed to get Passifolra edulis milk (50 kilograms) by 1:0.25；
(7) allotment: add sweeting agent glucose 4 kilograms, aspartame 0.001 kilogram in above-mentioned mixing Passifolra edulis milk.Breast
Agent is: polysorbas20 is 0.01 kilogram, Tween 80 is 0.01 kilogram, span 20 is 0.01 kilogram, sorbester p38 is 0.01 kilogram；Water
Divide retention agent tricalcium phosphate 0.01 kilogram, tripotassium phosphate 0.01 kilogram, tertiary sodium phosphate 0.01 kilogram；Stabiliser pectin 0.05 is public
Jin, 0.05 kilogram of the third difatty acid fat, POLY-karaya 0.05 kilogram；Edible essence 0.03 kilogram.
(8) thermosol sterilizing is added: the mixing milk after allotment is heated to 85 DEG C by the mixing milk heating after allotment, time
Between be 30 seconds, get product.
Passifolra edulis milk prepared by the present invention is faint yellow, have pleasant BAIGUOXIANG and milk mixing characteristic fragrance,
The feature that the compositions such as sweet and sour taste, mineral and vitamin are abundant, is the health drink of a better nutritivity value.
Embodiment 7
Passifolra edulis milk primary raw material includes that raw material is endothelium 10 kilograms in Passifolra edulis, pulp juice 40 kilograms, and defatted milk powder 12 is public
Jin, 60 kilograms of water, sweeting agent 4 kilograms.
The preparation method of the Passifolra edulis milk of the present invention, comprises the steps:
(1) Feedstock treating: by machinery, Passifolra edulis is removed crust, cuts, and collects endothelium and fruit juice and fruit in Passifolra edulis respectively
Flesh；
(2) pulp juice is prepared: fruit juice removes fruit seed with fruit flesh squeeze and filter after 1:2 dilute, obtains pulp juice；
(3) peel slurry is prepared: taking in 10 kilograms of Passifolra edulis endothelium by thinner ratio is that 1:2 adds water making beating, it is thus achieved that peel slurry；
(4) mixing homogenizing: 40 kilograms of pulp juices are mixed in 1:2 ratio with peel slurry, then obtain stable through abundant homogenizing effect
Scattered pulp (120 kg)；After homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not less than 0.7；
(5) pH regulator: prepared pulp, adds sodium carbonate, quickly regulation pH to 6.5；
(6) milk mixing: pulp and 12 kilograms of defatted milk powder are mixed to get Passifolra edulis milk (132 kilograms) by 1:0.1；
(7) allotment: add sweeting agent glucose 4 kilograms, aspartame 0.001 kilogram in above-mentioned mixing Passifolra edulis milk.
(8) thermosol sterilizing is added: the mixing milk after allotment is heated to 85 DEG C by the mixing milk heating after allotment, time
Between be 30 seconds, get product.
Passifolra edulis milk prepared by the present invention is faint yellow, have pleasant BAIGUOXIANG and milk mixing characteristic fragrance,
The feature that the compositions such as sweet and sour taste, mineral and vitamin are abundant, is the health drink of a better nutritivity value.
Embodiment 8
Passifolra edulis milk primary raw material includes that raw material is endothelium 10 kilograms in Passifolra edulis, pulp juice 10 kilograms, and defatted milk powder 5 is public
Jin, 60 kilograms of water, sweeting agent 2 kilograms.
The preparation method of the Passifolra edulis milk of the present invention, comprises the steps:
(1) Feedstock treating: by machinery, Passifolra edulis is removed crust, cuts, and collects endothelium and fruit juice and fruit in Passifolra edulis respectively
Flesh；
(2) pulp juice is prepared: fruit juice removes fruit seed with fruit flesh squeeze and filter after 1:1 dilute, obtains pulp juice；
(3) peel slurry is prepared: taking in 10 kilograms of Passifolra edulis endothelium by thinner ratio is that 1:3 adds water making beating, it is thus achieved that peel slurry；
(4) mixing homogenizing: 10 kilograms of pulp juices are mixed in 1:1.5 ratio with peel slurry, then obtain steady through abundant homogenizing effect
Fixed scattered pulp (25 kilograms)；After homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not less than 0.7；
(5) pH regulator: prepared pulp, adds sodium carbonate, quickly regulation pH to 6.0；
(6) milk mixing: pulp and 5 kilograms of defatted milk powder are mixed to get Passifolra edulis milk (30 kilograms) by 1:0.2；
(7) allotment: add sweeting agent starch syrup 1.99 kilograms in above-mentioned mixing Passifolra edulis milk, Momordica-Glycosides 0.01 is public
Jin.
(8) thermosol sterilizing is added: the mixing milk after allotment is heated to 95 DEG C by the mixing milk heating after allotment, time
Between be 20 seconds, get product.
Passifolra edulis milk prepared by the present invention is faint yellow, have pleasant BAIGUOXIANG and milk mixing characteristic fragrance,
The feature that the compositions such as sweet and sour taste, mineral and vitamin are abundant, is the health drink of a better nutritivity value.
Claims (12)
1. a Passifolra edulis milk, it is characterised in that: primary raw material includes endothelium 10 weight portion in Passifolra edulis, Passifolra edulis pulp juice
10 ~ 50 parts of weight portions, milk powder 5 ~ 15 weight portion or milk 10 ~ 100 weight portion, sweeting agent 0.01 ~ 15 weight portion.
Passifolra edulis milk the most according to claim 1, it is characterised in that: primary raw material includes endothelium 10 weight in Passifolra edulis
Part, 10 ~ 50 parts of weight portions of Passifolra edulis pulp juice, milk powder 5 ~ 15 weight portion or milk 10 ~ 100 weight portion, water 10 ~ 80 weight portion,
Sweeting agent 0.01 ~ 15 weight portion, other food additive 0 ~ 1 weight portions.
Passifolra edulis milk the most according to claim 2, it is characterised in that: primary raw material includes Passifolra edulis 10 weight portion, hundred
10 ~ 50 parts of weight portions of Oleum Linderae pulp juice, skim milk 10 ~ 100 weight portion, sweeting agent 0.01 ~ 15 weight portion, water 10-70 weight
Part, other food additive 0 ~ 1 weight portions.
4. according to the arbitrary described Passifolra edulis milk of claim 1 ~ 3, it is characterised in that: butterfat content is not higher than 8%；Milk
The fat content of powder is less than 40.0%.
Passifolra edulis milk the most according to claim 4, it is characterised in that: other food additive described include emulsifying agent,
Humectant metaphosphate, stabilizer and/or essence.
Passifolra edulis milk the most according to claim 5, it is characterised in that: described emulsifying agent is: succinylated monoglyceride, poly-
Fatty acid glyceride, sodium stearoyl lactate, CSL, sucrose fatty acid ester, polysorbas20, polysorbate40, polysorbate60, tween
80；Span 20, span 40, sorbester p18, sorbester p38, glyceryl monostearate, glycerol distearate, glyceryl monooleate, list
Glyceryl linoleate, single glyceryl linolenate, monopalmitin, glyceryl monolaurate, diacetyl tartarate list are double sweet
One or more mixing in grease, lactose；Humectant metaphosphate is: sodium dihydrogen phosphate, disodium hydrogen phosphate, tripolyphosphate
Sodium, sodium hexameta phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, sodium pyrophosphate, tricalcium phosphate, tripotassium phosphate, tertiary sodium phosphate, burnt phosphorus
One or more mixing of acid dihydride disodium；Stabilizer is: pectin, gellan gum, carrageenan, xanthan gum, guar gum, carboxylic
Sodium carboxymethylcellulose pyce, alginic acid malonate, the third difatty acid fat, one or more mixing of POLY-karaya.
7. the preparation method of the Passifolra edulis milk as described in claim 1 ~ 6 is arbitrary, it is characterised in that: comprise the steps:
(1) Feedstock treating: Passifolra edulis is removed crust by machinery, cut and collect respectively in Passifolra edulis endothelium and fruit juice with
Really flesh；
(2) prepare pulp juice: fruit juice and fruit flesh directly or after dilute squeeze and filter remove fruit seed, obtain pulp juice；
(3) peel slurry is prepared: in Passifolra edulis, endothelium is that 1:1 ~ 5 add water making beating by thinner ratio, it is thus achieved that peel slurry；
(4) mixing homogenizing: Passifolra edulis pulp juice mixes with peel slurry, then obtains the fruit of stable dispersion through abundant homogenizing effect
Slurry；After homogenizing, the rate of deposition of pulp is not higher than 40%, and coefficient of stability is not less than 0.7；
(5) pH regulator: prepared pulp, quickly regulation pH to 4.5 ~ 6.5；
(6) milk mixing: be mixed in proportion with the milk being made ready beforehand for or milk powder by pulp, obtains mixing Passifolra edulis milk；
(7) allotment: add sweeting agent in above-mentioned mixing Passifolra edulis milk, be added as needed on other food additive, through stirring
Mix or standby after homogenizing；
(8) thermosol and sterilizing are added: the mixing milk after allotment is added thermosol and sterilizing, gets product.
The preparation method of Passifolra edulis milk the most according to claim 7, it is characterised in that: described step (4) Passifolra edulis fruit
Gravy is mixed in 1:0.2 ~ 5 ratio with peel slurry, and is obtained the pulp of stably dispersing by homogenizing effect.
The preparation method of Passifolra edulis milk the most according to claim 7, it is characterised in that: described homogenizing uses high pressure homogenize
Equipment, Stress control is at 20 ~ 300MPa, and temperature controls at 10 ~ 65 DEG C.
The preparation method of Passifolra edulis milk the most according to claim 7, it is characterised in that: described homogenizing uses to be cut at a high speed
Cutting homogenizer, rotating speed controls at 8000 ~ 30000 revs/min, and the time is 1 ~ 10 minute.
The preparation method of 11. Passifolra edulis milk according to claim 7, it is characterised in that: described step (6) pulp and cattle
Milk is mixed in 1:0.5 ~ 5 ratio, or pulp is mixed in 1:0.1 ~ 0.5 ratio with milk powder.
The preparation method of 12. Passifolra edulis milk according to claim 7, it is characterised in that: described heat sterilization is to adjust
Mixing milk after joining is heated to 65 ~ 140 DEG C, and the time is 5 seconds ~ 30 minutes, gets product.
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| CN201610335907.2A CN105994640A (en) | 2016-05-20 | 2016-05-20 | Passion fruit milk and preparation method thereof |
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| CN201610335907.2A CN105994640A (en) | 2016-05-20 | 2016-05-20 | Passion fruit milk and preparation method thereof |
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