CN106172782A - A kind of interpolation Herba Hordei Vulgaris flavoring milk and preparation method thereof - Google Patents
A kind of interpolation Herba Hordei Vulgaris flavoring milk and preparation method thereof Download PDFInfo
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- CN106172782A CN106172782A CN201610523894.1A CN201610523894A CN106172782A CN 106172782 A CN106172782 A CN 106172782A CN 201610523894 A CN201610523894 A CN 201610523894A CN 106172782 A CN106172782 A CN 106172782A
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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
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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
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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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
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
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Abstract
The present invention relates to add a kind of Herba Hordei Vulgaris flavoring milk and preparation method thereof, belong to technical field of processing dairy products.This flavoring milk is made up of each component of following mass percentage content: milk 80% 95%；White sugar 1 3%；Stabilizer 0.2% 0.8%；Herba Hordei Vulgaris powder 0.3 0.8%；Vitamin E 0.002 0.005%；Taurine 0 0.008%；AD Emulsion 0 0.015%；Calcium carbonate 0 0.15%；Zinc gluconate 0.002 0.005%；Sodium citrate 0.02 0.03%；In an amount of from water.The flavoring milk vitamin of the present invention and mineral enrich, and effectively supplement dietary fiber and chlorophyll, nutritious, unique flavor.
Description
Technical field
The present invention relates to add a kind of Herba Hordei Vulgaris flavoring milk and preparation method thereof, belong to technical field of processing dairy products.
Background technology
The product of Herba Hordei Vulgaris the most on the market is mainly barley young leaf green juice, Herba Hordei Vulgaris powder, and kind is single, with
The product of dairy products little, this is mainly determined by the character of the nutrient in Herba Hordei Vulgaris.
1, chlorophyllous character: chlorophyll is unstable to heat and acid, and chlorophyll is degraded in a heated condition, in acidity
Under the conditions of the center magnesium atom of chlorophyll molecule replaced by hydrogen atom, generate the pheophytin of dark olive-drab, heating can add
The carrying out of fast response.PH is 9 to be the most stable, and pH is the most stable when being 3.Easily there is light degradation in chlorophyll, exist at light, oxygen simultaneously
Time, chlorophyll fades irreversible for generation and chlorophyll is water insoluble.
2, the character of dietary fiber: in dietary fiber, water insoluble dietary fiber accounts for more than the 95% of total dietary fiber amount.
3, the enzyme system in Herba Hordei Vulgaris and some vitamin heat stability are poor.
Milk product is water system system, and the heat treatment in the course of processing is inevitable, and therefore Herba Hordei Vulgaris is at breast
There are the factors of instability in the application in product, the application in milk of the Herba Hordei Vulgaris the most on the market is little.
Summary of the invention
Present invention solves the technical problem that and be: propose a kind of vitamin and mineral enriches, and effectively complementary diets fiber
With chlorophyllous interpolation Herba Hordei Vulgaris flavoring milk and preparation method thereof.
In order to solve above-mentioned technical problem, the technical scheme that the present invention proposes is: a kind of interpolation Herba Hordei Vulgaris flavoring milk, by
Each component of following mass percentage content is made:
Milk 80%-95%；White sugar 1-3%；Stabilizer 0.2%-0.8%；Herba Hordei Vulgaris powder 0.3-0.8%；Dimension is raw
Element E 0.002-0.005%；Taurine 0-0.008%；AD Emulsion 0-0.015%；Calcium carbonate 0-0.15%；Zinc gluconate
0.002-0.005%；Sodium citrate 0.02-0.03%；Surplus is water.
Preferably, described stabilizer is selected from sucrose fatty acid ester, microcrystalline Cellulose, sodium carboxymethyl cellulose, single tallow
One or more in glyceride, gellan gum, carrageenan.
Preferably, milk 90%；White sugar 1.5%；Stabilizer 0.25%；Herba Hordei Vulgaris powder 0.5%；Vitamin E
0.0045%；Taurine 0.005%；AD Emulsion 0.015%；Calcium carbonate 0.15%；Zinc gluconate 0.0047%；Sodium citrate
0.021%；Surplus is water.
What the present invention proposed another solution is that a kind of preparation method adding Herba Hordei Vulgaris flavoring milk: include following
Step:
Step 1, in material-compound tank add formula ratio 30-40% milk；
Step 2, by milk circulating-heating, add heat-staple adjuvant: stabilizer, white sugar, zinc gluconate, citric acid
Sodium, calcium carbonate, circulation insulation；
Step 3, cooling, quantitatively: the feed liquid prepared in step 2 is squeezed in proportioning accumulator still, cooling, add thermally labile
Adjuvant: taurine, Herba Hordei Vulgaris powder, AD Emulsion, vitamin E stirs, and adds remaining raw milk and quantitatively obtain half
Finished product；
Step 4, quantitatively after semi-finished product process through homogenizing, then carry out pasteurize；
Step 5, will sterilization after finished product cooling；
After step 6, fill, cold preservation waits outbound.
Preferably, the heating-up temperature of described step 2 is 70-75 DEG C, circulates temperature retention time 10-15min.
Preferably, in described step 3, feed liquid being cooled to 4-10 DEG C, mixing time is 10-15min.
Preferably, in described step 4, homogenizing temperature is 65-75 DEG C, and pressure is 18-20MPa, and sterilization temperature is 80-90 DEG C,
Sterilizing time 15s.
Preferably, finished product is cooled to less than 10 DEG C by described step 5.
Preferably, the refrigerated storage temperature of described step 6 is 2-6 DEG C, and the packaging material of product are opaque roof bag.
Beneficial effects of the present invention:
The flavouring dairy food of the present invention supplements various nutrients, including vitamin E, taurine, zinc gluconate, greatly
Mai Ruoye and calcium carbonate etc..The especially magnitude of recruitment of Herba Hordei Vulgaris can reach 0.3%-0.8%, makes dietary fiber in this flavoring milk
Content may be up to 0.32g/100g, plant protein content is up to 0.24g/100g, and chlorophyllous content may be up to 0.006g/
100g, the flavoring milk vitamin of the present invention and mineral are abundant, and effectively supplement dietary fiber and chlorophyll, and nutrition is rich
Richness, unique flavor.
The present invention, when feed liquid is cooled to 4-10 DEG C by blending process, adds the nutrient such as vitamin E and Herba Hordei Vulgaris, and
Taking pasteurization process, this production technology at utmost reduces the heat loss of institute's nutrient adding in Dairy Processing, greatly
The content of guarantee product Middle nutrition element and effect.
Zinc gluconate in the formula of the present invention not only can supplement mineral zinc but also have the chlorophyll in Herba Hordei Vulgaris
Protective effect, the opaque roof packaging of selection is prevented from Herba Hordei Vulgaris Determination of Chlorophyll photosensitized oxidation, it is ensured that product is being protected
In the matter phase, color is emerald green.
Detailed description of the invention
Embodiment 1
The present embodiment add Herba Hordei Vulgaris powder, be use high-quality greatly enhance to 25～40CM young wheat seedling tender leaf be former
Material, through washing, is dried, and high steam sterilizes, then prepares through micronizing.
The main composition of table 1 Herba Hordei Vulgaris powder
| Nutritional labeling | Percentage composition (%) |
| Dietary fiber | 40 |
| Protein | 30 |
| Mineral | 8 |
| Aminoacid | 24 |
| Vitamin | 1 |
| Chlorophyll | 0.76 |
The function of Herba Hordei Vulgaris powder and effect:
1. dietary fiber: (feces in intestinal as discharged not in time, can again be inhaled by intestinal wall by toxin to get rid of intestinal endotoxin
Receive, enter blood)
2. chlorophyll: purify blood, anti-inflammation and sterilization, gets rid of heavy metal, drug toxicity.
3.SOD isoreactivity enzyme (also referred to as active ferment): mediate pesticide, chemical toxicant, resists peroxide radical, prevents
Cytometaplasia.
4. a large amount of mineral alkali ion such as calcium, potassium: neutralize internal acidic toxins.
5. rich in rich in protein: provide nutrition for human body.
Composition of raw materials: milk 85%, white sugar 3%, stabilizer 0.3%, vitamin E 0.002%, zinc gluconate
0.002%, sodium citrate 0.02%, Herba Hordei Vulgaris powder 0.3%, taurine 0.005%, surplus is water.
Described stabilizer selected from sucrose fatty acid ester, microcrystalline Cellulose, sodium carboxymethyl cellulose, single tallow glyceride,
One or more in gellan gum, carrageenan.
Technological process: raw milk is checked and accepted and weighed with standardization → adjuvant, dispensing → homogenizing → sterilization → cooling → fill
→ cold preservation → outbound
1. description of the process:
1) raw milk is checked and accepted and standardization: 72% alcohol testing is negative, 12 ° of T-18 ° of T of acidity, impurity degree≤2mg/kg, egg
White matter >=2.8g/100g, fat >=3.1g/100g, non-fat solid >=8.1g/100g, total plate count≤2 × 106[CFU/g
(ml)], boil normally；Sense organ, pollutant, mycotoxin and antibiotic remains and pesticide residues all meet GB GB19301.Former
Material breast need to be standardized according to internal control index, if raw material used is rich milk, selects lactalbumin powder and dilute butter to carry out
Standardization so that it is index is: fat >=3.1%, albumen >=2.9%, percentage composition is weight/mass percentage composition；
(2) in material-compound tank, add the milk of formula ratio 40%；
(3) by milk circulating-heating to 70-75 DEG C, stabilizer, zinc gluconate, sodium citrate, circulation insulation are added
10min；
(4) cooling, quantitatively: squeeze in proportioning accumulator still by the feed liquid prepared, be cooled to 10 DEG C, adds taurine, Fructus Hordei Vulgaris
If leaf powder, vitamin E, stir 15min, and quantitatively obtain semi-finished product；
(5) quantitatively after semi-finished product process through homogenizing: homogenizing temperature 65 DEG C, homogenization pressure 18Mpa, sterilization: sterilization bar
Part 85 DEG C, 15s；
(6) by the finished product cooling after sterilization: the finished product after sterilization is cooled to 10 DEG C, waits to be filled；
(7) after fill, cold preservation waits outbound: being filled in opaque roof bag, outbound is treated in 4 DEG C of cold preservations.
Embodiment 2
Composition of raw materials: milk 90%, white sugar 1%, stabilizer 0.5%, vitamin E 0.005%, calcium carbonate 0.01%,
Zinc gluconate 0.004%, sodium citrate 0.025%, Herba Hordei Vulgaris powder 0.5%, AD Emulsion 0.013%, remaining is water.
1. technological process: 1. step: raw milk is checked and accepted and weighed with standardization → adjuvant, dispensing → homogenizing → sterilization → cold
But → fill → cold preservation → outbound
2. description of the process:
(1) raw milk is checked and accepted and standardization: 72% alcohol testing is negative, 12 ° of T-18 ° of T of acidity, impurity degree≤2mg/kg,
Protein >=2.8g/100g, fat >=3.1g/100g, non-fat solid >=8.1g/100g, total plate count≤2 × 106[CFU/
G (ml)], boil normal；Sense organ, pollutant, mycotoxin and antibiotic remains and pesticide residues all meet GB GB19301.
Raw milk need to be standardized according to internal control index, if raw material used is rich milk, selects lactalbumin powder and dilute butter to enter
Column criterion so that it is index is: fat >=3.1%, albumen >=2.9%, percentage composition is weight/mass percentage composition；
(2) in material-compound tank, add the milk of formula ratio 40%；
(3) by milk circulating-heating to 70-75 DEG C, stabilizer, zinc gluconate, sodium citrate, calcium carbonate, circulation are added
Insulation 10min；
(4) cooling, quantitatively: squeeze in proportioning accumulator still by the feed liquid prepared, be cooled to 10 DEG C, adds AD Emulsion, Fructus Hordei Vulgaris
If leaf powder, vitamin E, stir 15min, and quantitatively obtain semi-finished product；
(5) quantitatively after semi-finished product process through homogenizing: homogenizing temperature 65 DEG C, homogenization pressure 18Mpa, sterilization: sterilization bar
Part 85 DEG C, 15s；
(6) by the finished product cooling after sterilization: the finished product after sterilization is cooled to 10 DEG C, waits to be filled；
(7) after fill, cold preservation waits outbound: being filled in opaque roof bag, outbound is treated in 4 DEG C of cold preservations；
Embodiment 3
Composition of raw materials: milk 90%；White sugar 1.5%；Stabilizer 0.25%；Herba Hordei Vulgaris powder 0.5%；Vitamin E
0.0045%；Taurine 0.005%；AD Emulsion 0.015%；Calcium carbonate 0.15%；Zinc gluconate 0.0047%；Sodium citrate
0.021%；In an amount of from water.
1. technological process: 1. step: raw milk is checked and accepted and weighed with standardization → adjuvant, dispensing → homogenizing → sterilization → cold
But → fill → cold preservation → outbound
2. description of the process:
(1) raw milk is checked and accepted and standardization: 72% alcohol testing is negative, 12 ° of T-18 ° of T of acidity, impurity degree≤2mg/kg,
Protein >=2.8g/100g, fat >=3.1g/100g, non-fat solid >=8.1g/100g, total plate count≤2 × 106[CFU/
G (ml)], boil normal；Sense organ, pollutant, mycotoxin and antibiotic remains and pesticide residues all meet GB GB19301.
Raw milk need to be standardized according to internal control index, if raw material used is rich milk, selects lactalbumin powder and dilute butter to enter
Column criterion so that it is index is: fat >=3.1%, albumen >=2.9%, percentage composition is weight/mass percentage composition；
(2) in material-compound tank, add the milk of formula ratio 30%；
(3) by milk circulating-heating to 70 DEG C, adding stabilizer, zinc gluconate, sodium citrate, calcium carbonate, circulation is protected
Temperature 15min；
(4) cooling, quantitatively: squeeze in proportioning accumulator still by the feed liquid prepared, be cooled to 4 DEG C, adds taurine, AD breast
Agent, Herba Hordei Vulgaris powder, vitamin E, stirs 10min, and quantitatively obtains semi-finished product；
(5) quantitatively after semi-finished product process through homogenizing: homogenizing temperature 75 DEG C, homogenization pressure 20Mpa, sterilization: sterilization bar
Part 80 DEG C, 15s；
(6) by the finished product cooling after sterilization: the finished product after sterilization is cooled to 10 DEG C, waits to be filled；
(7) after fill, cold preservation waits outbound: being filled in opaque roof bag, outbound is treated in 2 DEG C of cold preservations.
Embodiment 4
According to the requirement of GB19302-2010, the product of the present invention being carried out sensory test, the project of test includes: to product
The entirety of product likes degree, and the mouthfeel of product is liked degree, and the color and luster of product is liked degree, and the local flavor of product is liked journey
Degree, likes degree to the sugariness of product, and degree is liked in the aftertaste to product.The number of experiment is 80 people, respectively to embodiment 2 He
The sample of embodiment 3 is tasted, embodiment 2 label 143, embodiment 3 label 399, and concrete mouthfeel questionnaire is shown in Table 1, mouth
What sense was investigated the results are shown in Table 2.
Table 1 mouthfeel questionnaire
Q1: may I ask how the entirety tasting sample is liked degree by you？According to liking degree, from 1 to 5 marking, (often row is single
Choosing).
| Sample sequence number | Do not like very much | Do not like | Typically/it doesn't matter | Prefer | Enjoy a lot |
| 143 | 1 | 2 | 3 | 4 | 5 |
| 399 | 1 | 2 | 3 | 4 | 5 |
Q2: may I ask how the color and luster tasting sample is liked degree by you？According to liking degree, from 1 to 5 marking, (often row is single
Choosing).
| Sample sequence number | Do not like very much | Do not like | Typically/it doesn't matter | Prefer | Enjoy a lot |
| 143 | 1 | 2 | 3 | 4 | 5 |
| 399 | 1 | 2 | 3 | 4 | 5 |
Q3: may I ask you and think the local flavor tasting sample best suits which statement following？Please give a mark (often row single choice).
| Sample sequence number | Do not like very much | Do not like | Typically/it doesn't matter | Prefer | Enjoy a lot |
| 143 | 1 | 2 | 3 | 4 | 5 |
| 399 | 1 | 2 | 3 | 4 | 5 |
Q4: may I ask you and taste how sample sugariness likes degree？According to liking degree from 1 to 5 marking (often row single choice).
| Sample sequence number | Do not like very much | Do not like | Typically/it doesn't matter | Prefer | Enjoy a lot |
| 143 | 1 | 2 | 3 | 4 | 5 |
| 399 | 1 | 2 | 3 | 4 | 5 |
Q5: may I ask how the aftertaste tasting sample is liked degree by you？According to liking degree, from 1 to 5 marking, (often row is single
Choosing).
| Sample sequence number | Do not like very much | Do not like | Typically/it doesn't matter | Prefer | Enjoy a lot |
| 143 | 1 | 2 | 3 | 4 | 5 |
| 399 | 1 | 2 | 3 | 4 | 5 |
The result of table 2 mouthfeel investigation
In the project that two samples of embodiment 2 and embodiment 3 are tested, 399 (i.e. the sample of embodiment 3) score is the highest
In 143 (i.e. the samples of embodiment 2), the preference degree of the test event of two samples is above 70%, illustrates that tester is to test
The preference degree of the color and luster of sample, local flavor, sugariness, and aftertaste is the highest, it is worth mentioning at this point that embodiment 3 is higher than the sugariness of embodiment 2,
Visible in the case of Herba Hordei Vulgaris addition is the same, tester prefers sweeter product.
The concrete technical scheme being not limited to described in above-described embodiment of the present invention, the technology that all employing equivalents are formed
Scheme is the protection domain of application claims.
Claims (9)
1. one kind is added Herba Hordei Vulgaris flavoring milk, it is characterised in that: it is made up of each component of following mass percentage content:
Milk 80%-95%；White sugar 1-3%；Stabilizer 0.2%-0.8%；Herba Hordei Vulgaris powder 0.3-0.8%；Vitamin E
0.002-0.005%；Taurine 0-0.008%；AD Emulsion 0-0.015%；Calcium carbonate 0-0.15%；Zinc gluconate 0.002-
0.005%；Sodium citrate 0.02-0.03%；Surplus is water.
Interpolation Herba Hordei Vulgaris flavoring milk the most according to claim 1, it is characterised in that: described stabilizer is selected from sucrose fat
One or more in acid esters, microcrystalline Cellulose, sodium carboxymethyl cellulose, single tallow glyceride, gellan gum, carrageenan.
Interpolation Herba Hordei Vulgaris flavoring milk the most according to claim 1, it is characterised in that: milk 90%；White sugar 1.5%；
Stabilizer 0.25%；Herba Hordei Vulgaris powder 0.5%；Vitamin E 0.0045%；Taurine 0.005%；AD Emulsion 0.015%；Carbon
Acid calcium 0.15%；Zinc gluconate 0.0047%；Sodium citrate 0.021%；Surplus is water.
The preparation method of interpolation Herba Hordei Vulgaris flavoring milk the most according to claim 1, it is characterised in that: include following step
Rapid:
Step 1, in material-compound tank add formula ratio 30-40% milk；
Step 2, by milk circulating-heating, add heat-staple adjuvant: stabilizer, white sugar, zinc gluconate, sodium citrate,
Calcium carbonate, circulation insulation；
Step 3, cooling, quantitatively: the feed liquid prepared in step 2 is squeezed in proportioning accumulator still, cooling, add heat-labile auxiliary
Material: taurine, Herba Hordei Vulgaris powder, AD Emulsion, vitamin E stirs, and adds remaining milk and quantitatively obtain semi-finished product；
Step 4, quantitatively after semi-finished product process through homogenizing, then carry out pasteurize；
Step 5, will sterilization after finished product cooling；
After step 6, fill, cold preservation waits outbound.
The preparation method of interpolation Herba Hordei Vulgaris flavoring milk the most according to claim 4, it is characterised in that: described step 2
Heating-up temperature is 70-75 DEG C, circulates temperature retention time 10-15min.
The preparation method of interpolation Herba Hordei Vulgaris flavoring milk the most according to claim 4, it is characterised in that: in described step 3
Feed liquid is cooled to 4-10 DEG C, and mixing time is 10-15min.
The preparation method of interpolation Herba Hordei Vulgaris flavoring milk the most according to claim 4, it is characterised in that: in described step 4
Homogenizing temperature is 65-75 DEG C, and pressure is 18-20MPa, and sterilization temperature is 80-90 DEG C, sterilizing time 15s.
The preparation method of interpolation Herba Hordei Vulgaris flavoring milk the most according to claim 4, it is characterised in that: in described step 5
Finished product is cooled to less than 10 DEG C.
The preparation method of interpolation Herba Hordei Vulgaris flavoring milk the most according to claim 4, it is characterised in that: described step 6
Refrigerated storage temperature is 2-6 DEG C, and the packaging material of product are opaque roof bag.
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| CN201610523894.1A CN106172782B (en) | 2016-07-04 | 2016-07-04 | Seasoning milk added with barley and folium rosae rugosae and preparation method of seasoning milk |
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| CN112889920A (en) * | 2019-12-03 | 2021-06-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer suitable for non-whole milk products, milk products made therefrom and preparation method thereof |
| CN113115818A (en) * | 2019-12-30 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Barley green juice milk beverage and preparation method thereof |
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| CN112889920A (en) * | 2019-12-03 | 2021-06-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer suitable for non-whole milk products, milk products made therefrom and preparation method thereof |
| CN113115818A (en) * | 2019-12-30 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Barley green juice milk beverage and preparation method thereof |
| CN113115818B (en) * | 2019-12-30 | 2023-06-09 | 内蒙古伊利实业集团股份有限公司 | Barley green milk beverage and preparation method thereof |
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