CN106306029A - Portable full nutritional yoghurt for spaceflight, yoghurt sheet, and preparation method thereof - Google Patents
Portable full nutritional yoghurt for spaceflight, yoghurt sheet, and preparation method thereof Download PDFInfo
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Abstract
The invention discloses portable full nutritional yoghurt for spaceflight, a yoghurt sheet, and a preparation method thereof. The yoghurt comprises proteins originated from plants and animals, multiple plant oils, carbohydrates, vitamins, mineral substances, spirulina, wheat dietary fiber, coenzyme Q10, and xylo-oligosaccharide. The portable full nutritional yoghourt is prepared by the following steps: (1) mixing skim milk and a plurality of saccharides, homogenizing, sterilizing, carrying out enzymatic hydrolysis by using lactase, and cooling; (2) carrying out inoculated fermentation to obtain yoghurt; and (3) evenly mixing the yoghurt with other plant oils, proteins, carbohydrates, vitamins, and mineral substances, homogenizing, pre-freezing, freeze-drying, and sieving to obtain the portable full nutritional yoghurt. The portable full nutritional yoghourt is mixed with D-sorbitol, maltitol, and pre-gelatinized starch, the mixture is pressed into tablets, and finally the tablets are coated to obtain yoghurt sheets. Compared with the common low temperature yoghurt, the provided portable full nutritional yoghurt has the advantages of long shelf life, portability, suitability for spaceflight, full nutrients, low lactose content, and multiple flavors, and can promote the health.
Description
Technical field
This project belongs to fermented dairy product field, belongs to fortification Yoghourt.
Background technology
Space microgravity, noise, vibrate, radiate, circadian rhythm change, narrow and small confined space, harmful gas and psychological stress etc. special because of environment,
Directly or indirectly physiological systems multiple to human organism create negative influence.International manned space flight practice confirms, long duration space flight causes taking advantage of group space flight
Member's body there occurs a series of risks such as the imbalance of loss of appetite, intestinal microecology, fatigue, bone loss, immunity degradation.
Yoghourt rich in multiple nutrients, is one of important kind of space food, by strengthening natural origin, the effective resisting fatigue of generally recognized as safe, immunity
Regulation and the dispensing of anti-oxidation function, undoubtedly to taking advantage of group health to have facilitation.Application integrate nutrition, convenience, safe efficient can portable
Formula Yoghourt, resists the space environment adverse effect to spacefarer from the angle of diet, can be as effective protection of the most medium-term and long-term flight of space travel
Measure (Elena Venir, Manuela Del Torre, Mara Lucia Stecchini, Enrico Maltini, Paolo Di Nardo.Preparation of
freeze-dried yoghurt as a space food[J].Journal of Food Engineering 80(2007)402-407.)。
Yoghourt consumption at present has whole people's universality, and owing to fresh yoghurt requires cold preservation, storage condition requires harshness, stores traffic requirements cold chain, protects
The matter phase is shorter, mostly is household consumption, limits it in-orbit or outdoor application, it is impossible to carry when meeting space travel, long-distance travel, outing and consume
Demand.Additionally, adolescents, adult and old people are due to internal lactase deficiency, the lactose intolerance allergy of universal various degrees
Symptom, causes it to be restricted the consumption of existing conventional dairy product and common sour milk, therefore, present invention employs lactose enzymolysis process, has
Realistic meaning.
Yoghourt powder described in presently disclosed patent of invention CN101617717B and CN103190479B uses common whole milk to be raw material, does
Drying process uses spray dried form, experienced by pyroprocess, causes local flavor and the deterioration of nutrition and loss, and product is not full nutrition, and lactose contains
Measure higher, be unsuitable for portion of Lactose and do not tolerate crowd.This patent preparation method associating lactose enzymolysis, composite fermentation, microwave vacuum freeze drying technology, have
It is beneficial to keep nutrition and the organoleptic quality of Yoghourt, adds new type for Yoghourt family, expanded Yoghourt and eaten space, can be used for manned space flight,
It is also applied for the fields such as family's nutritional supplementation, breakfast, special dietary seafood, special medicine purposes food and clinical nutrition.
Summary of the invention
The present invention includes space flight portable full nutritional yogurt, sour milk tablet and preparation method thereof.The preparation of the most portable full nutritional yogurt includes walking as follows
Rapid: skimmed milk → interpolation carbohydrate → preheating → homogenizing → sterilization → cooling → enzymolysis → inoculation fermentation → cooling → mixing preparation → homogenizing → dress
Dish pre-freeze → microwave vacuum freeze is dried → pulverizes and sieves → portable full nutritional yogurt.Sour milk tablet preparation process is: portable full nutritional yogurt → join
Material → tabletting → coating → sour milk tablet.Comprise the following steps that.
1, by 80-95% skim milk, 5-15% carbohydrate mixes, homogenizing, ultra high temperature short time sterilization, cooling.
2, Lactose enzyme enzymolysis, enzyme addition is 0.2～2.0g/kg, and temperature is 25～45 DEG C, and enzymolysis time is 1～5h, pH value 6.0～7.5, percent hydrolysis 50～80%.
3, inoculation fermentation, fermented bacterium is bifidobacterium bifidum Bifidobacterium bifidum, bifidobacterium infantis B.infantis, long double qi bars
Bacterium B.longum, short bifidus bacillus B.breve bifidobacterium adolescentis B.adolescentis, Lactobacillus bulgaricus Lactobacillus.
Bulgaricus, bacillus acidophilus L.acidophilus, L. casei casei L.Casei subsp.casei, streptococcus thermophilus
One or more mixture of 1: 1 in Streptococcus thermophilus and Lactobacillus reuteri Lactobacillus reuteri, inoculum concentration is
Every kg skim milk adds 0.1～0.5u fermented bacterium, at 35～42 DEG C, and fermentation 8～20h, after fermentation, it is placed in the cold room of 5 DEG C.
4, mixing preparation, is sequentially added into following component by weight: compound vitamin, composite mineral matter, taurine 0.001～0.05%, arginine
0.01%～1%, ubiquinone100.001%～0.02%, inositol 0.001～0.05%, L-carnitine 0.001～0.05%, nucleotide 0.001～0.05%, gallbladder
Alkali 0.01～0.05%, spirulina 0.05～0.5%, wheat edible fiber 0.01%～2%, compound emulsifying agent 0.01%～0.03%, complex stabilizer
0.01%～0.05%, vegetable oil 1%～4%, compound protein 1%～4%, natural pigment 0.01～0.5%, natural equivalent essence 0.01%～0.5%,
Mixing, mixing temperature 50～70 DEG C, mixing time 10～20min.
5, homogenizing processes, homogenizing temperature 50～60 DEG C, and equal duty pressure 20～40MPa obtains full nutritional yogurt.
6, sabot pre-freeze, loads Yoghourt in stainless steel disc, and thickness is 2cm～10cm, and in-18～-40 DEG C of pre-freezes, frozen cooling speed is 1 DEG C～5 DEG C/min.
7, microwave vacuum freeze is dried, and first stage temperature is 0～5 DEG C, vacuum 10～100Pa, microwave power 950～2000W, the microwave action time
5min～30min, lyophilization sublimation time 12～24h.Second step is dried, and temperature is 20～40 DEG C, vacuum 10～100Pa, microwave power
800～1500W, time 5min～30min, lyophilization sublimation time 12～24h.Finished product water content is less than 5%, pulverizes, and crosses 20～60 mesh sieves,
Obtain portable full nutritional yogurt.
8, tabletting, portable full nutritional yogurt 75～85%, D-glucitol 5～15%, maltose alcohol 5～10%, pregelatinized Starch 0.1～5%, employing is many
Stamping machine tabletting, monolithic weight 1～5g.
9, coating, coating material selects in IR, polyvinyl acetate, EUDRAGIT L100-55
Kind, according to 10～40% mass concentration water-dispersible after, coating.
10, in step 1, described carbohydrate includes maltodextrin, trehalose, sucrose, L-arabinose, wheat edible fiber, beta glucan
And one or more in oligomeric xylose, addition 5: 1: 1: 0.5: 0.5: 0.05: 0.05～10: 1: 1: 0.5: 0.5: 0.05: 0.05；
11, in step 1, described homogenizing uses double-stage homogenization, one-level 3～10MPa, two grade 10～40MPa, average temperature 50～60 DEG C.
12, in step 1, described sterilization temperature 135～145 DEG C, keep 2～3s.
13, in step 4, described compound vitamin includes following component:
14, in step 4, described composite mineral matter includes following component:
15, in step 4, described compound emulsifying agent is that lecithin, monoglyceride, phosphatidylcholine, modified phospholipid, glyceryl cocoate, octanoic acid are three sweet
One or more in grease, capric acid triglyceride, linoleic acid triglyceride, mixed proportion is 1: 1: 1: 1: 0.25: 0.25: 0.25, by 0.01%～0.03%
Add.
16, in step 4, described complex stabilizer be xanthan gum, curdlan, carrageenan one or more, mixed proportion is 1: 1: 1, addition
0.01%～0.05%.
17, in step 4, described vegetable oil be Fructus Cannabis oil, Rice oil, Oleum Helianthi, walnut oil, Oleum Brassicae campestris, the one of medium chain length fatty acid triglyceride
Planting or several, mixed proportion is 1: 1: 1: 1: 1: 0.1～1: 1: 1: 1: 1: 0.5, adds by 1%～4%；
18, in step 4, described compound protein selects one or more in calcium caseinate, lactalbumin, soybean protein peptide, and mixed proportion is
1: 1: 1～1: 1: 2, addition 1%～4%.
19, in step 4, described natural equivalent essence includes grape essence, Fructus Citri Limoniae essence, Mint Essence, strawberry essence, Caramel aromatic essence, Rhizoma et radix valerianae perfume
Essence, chocolate essence, Rhizoma Zingiberis Recens taste essence, Fructus Citri tangerinae essence, Fructus Mangifera Indicae essence, Fructus Chaenomelis essence, the one of flavoring banana essence, add by 0.01%～0.05%.
20, in step 4, described natural pigment includes that the one in carotene, monascus red pigment is adjusted, and adds by 0.01～0.5%.
21, supplementary material used by the present invention is the most commercially.
22, invention feature: space flight of the present invention contains the protein of needed by human, carbohydrate, fat, vitamin, ore deposit with portable full nutritional yogurt
The multiple nutritional components such as prime element, possibly together with oligomeric xylose, taurine, arginine, coenzyme Q10, inositol, L-carnitine, nucleotide and choline
Deng composition, there is good health facilitation.Product uses the form of rehydratable packaging bag, instant-drink, or uses the form of instant effervescent tablet,
Being placed in cup, bath is drunk；Or the mode using chewable tablet eats, and needed by human nutrient categories is complete, can be as nutrient breakfast, open air side
Just food, child nutrition element supplements to be used.Space flight of the present invention is creamy white or faint yellow with portable full nutritional yogurt color and luster, and even tissue is fine and smooth, multiple
After water not stratified, sour and sweet palatability, delicate mouthfeel, local flavor adjustable.Sour milk tablet sweet mouthfeel is agreeable to the taste, and sheet shape is the most smooth.
Detailed description of the invention
Embodiment one
1, by 85% skim milk, 15% carbohydrate mixing, homogenizing, ultra high temperature short time sterilization, cooling.
2, Lactose enzyme enzymolysis, enzyme addition is 0.2g/kg, and temperature is 25 DEG C, and enzymolysis time is 1h, pH value 6.0, percent hydrolysis 50%.
3, inoculation fermentation, fermented bacterium is bifidobacterium bifidum Bifidobacterium bifidum, long bifidus bacillus B.longum, youth double qi bar
Bacterium B.adolescentis, bacillus acidophilus L.acidophilus, the mixing of streptococcus thermophilus Streptococcus thermophilus 1: 1: 1: 1: 1
Thing, inoculum concentration is that every kg skim milk adds 0.1u fermented bacterium, and at 35 DEG C, ferment 20h, after fermentation, is placed in the cold room of 5 DEG C.
4, mixing preparation, is sequentially added into following component by weight: compound vitamin, composite mineral matter, taurine 0.001%, arginine 0.01%,
Ubiquinone100.001%, inositol 0.001%, L-carnitine 0.001%, nucleotide 0.001%, choline 0.01%, spirulina 0.05%, Semen Tritici aestivi meals
Fiber 0.01%, compound emulsifying agent 0.01%, complex stabilizer 0.01%, vegetable oil 1%, compound protein 1%, natural pigment 0.01%, sky
So equivalent essence 0.01%, mixing, mixing temperature 50 DEG C, mixing time 10min.
5, homogenizing processes, homogenizing temperature 50 DEG C, and equal duty pressure 20MPa obtains full nutritional yogurt.
6, sabot pre-freeze, loads Yoghourt in stainless steel disc, and thickness is 2cm, and in-18 DEG C of pre-freezes, frozen cooling speed is 1 DEG C/min.
7, microwave vacuum freeze is dried, and first stage temperature is 0 DEG C, vacuum 10Pa, microwave power 950W, microwave action time 5min, freezing
Drying sublimation time 24h.Second step is dried, and temperature is 20 DEG C, vacuum 10Pa, microwave power 800W, microwave action time 5min, freezing
Drying sublimation time 24h.Finished product water content is less than 5%, pulverizes, and crosses 20 mesh sieves, obtains portable full nutritional yogurt.
8, tabletting, portable full nutritional yogurt 75%, D-glucitol 15%, maltose alcohol 10%, use many stampings machine tabletting, monolithic weight 1g.
9, coating, coating material selects in IR, polyvinyl acetate, EUDRAGIT L100-55
Kind, according to 10% mass concentration water-dispersible after, coating.
10, in step 1, described carbohydrate includes maltodextrin, trehalose, sucrose, L-arabinose, wheat edible fiber, beta glucan
And oligomeric xylose, addition 5: 1: 1: 0.5: 0.5: 0.05: 0.05；
11, in step 1, described homogenizing uses double-stage homogenization, one-level 3MPa, two grades of 10MPa, average temperature 50 C.
12, in step 1, described sterilization temperature 135 DEG C, keep 3s.
13, in step 4, described compound vitamin includes following component:
14, in step 4, described composite mineral matter includes following component:
15, in step 4, described compound emulsifying agent is that lecithin, monoglyceride, phosphatidylcholine, modified phospholipid, glyceryl cocoate, octanoic acid are three sweet
Grease, capric acid triglyceride, linoleic acid triglyceride, mixed proportion is 1: 1: 1: 1: 0.25: 0.25: 0.25, adds by 0.01%；
16, in step 4, described complex stabilizer be xanthan gum, curdlan, carrageenan one or more, mixed proportion is 1: 1: 1, addition
0.01%.
17, in step 4, described vegetable oil be Fructus Cannabis oil, Rice oil, Oleum Helianthi, walnut oil, Oleum Brassicae campestris, the one of medium chain length fatty acid triglyceride
Planting or several, mixed proportion is 1: 1: 1: 1: 1: 0.1～1: 1: 1: 1: 1: 0.5, adds by 1%；
18, in step 4, described compound protein selects one or more in calcium caseinate, lactalbumin, soybean protein peptide, and mixed proportion is 1: 1: 1,
Addition 1%.
19, in step 4, described natural equivalent essence includes grape essence, Fructus Citri Limoniae essence, Mint Essence, strawberry essence, Caramel aromatic essence, Rhizoma et radix valerianae perfume
Essence, chocolate essence, Rhizoma Zingiberis Recens taste essence, Fructus Citri tangerinae essence, Fructus Mangifera Indicae essence, Fructus Chaenomelis essence, the one of flavoring banana essence, add by 0.01%.
20, in step 4, described natural pigment includes that the one in carotene, monascus red pigment is adjusted, and adds by 0.01%.
Embodiment two
1, by 95% skim milk, 5% carbohydrate mixing, homogenizing, ultra high temperature short time sterilization, cooling.
2, Lactose enzyme enzymolysis, enzyme addition is 2.0g/kg, and temperature is 45 DEG C, and enzymolysis time is 5h, pH value 7.5, percent hydrolysis 80%.
3, inoculation fermentation, fermented bacterium is bifidobacterium infantis B.infantis, short bifidus bacillus B.breve, Lactobacillus bulgaricus Lactobacillus.
Bulgaricus, L. casei casei L.Casei subsp.casei and Lactobacillus reuteri Lactobacillus reuteri's 1: 1: 1: 1: 1 is mixed
Compound, inoculum concentration is that every kg skim milk adds 0.5u fermented bacterium, and at 42 DEG C, ferment 20h, after fermentation, is placed in the cold room of 5 DEG C.
4, mixing preparation, is sequentially added into following component by weight: compound vitamin, composite mineral matter, taurine 0.05%, arginine 1%, coenzyme
Q100.02%, inositol 0.05%, L-carnitine 0.05%, nucleotide 0.05%, choline 0.05%, spirulina 0.5%, wheat edible fiber 2%,
Compound emulsifying agent 0.03%, complex stabilizer 0.05%, vegetable oil 4%, compound protein 4%, natural pigment 0.5%, natural equivalent essence 0.05%,
Mixing, mixing temperature 70 DEG C, mixing time 20min.
5, homogenizing processes, homogenizing temperature 60 DEG C, and equal duty pressure 40MPa obtains full nutritional yogurt.
6, sabot pre-freeze, loads Yoghourt in stainless steel disc, and thickness is 10cm, and in-40 DEG C of pre-freezes, frozen cooling speed is 5 DEG C/min.
7, microwave vacuum freeze is dried, and first stage temperature is 5 DEG C, vacuum 100Pa, microwave power 2000W, and microwave action time 30min is cold
Lyophilizing dry sublimation time 12h.Second step is dried, and temperature is 40 DEG C, vacuum 100Pa, microwave power 1500W, microwave action time 30min,
Lyophilization sublimation time 12h..Finished product water content is less than 5%, pulverizes, and crosses 60 mesh sieves, obtains portable full nutritional yogurt.
8, tabletting, portable full nutritional yogurt 85%, D-glucitol 10%, maltose alcohol 5%, use many stampings machine tabletting, monolithic weight 5g.
9, coating, coating material selects in IR, polyvinyl acetate, EUDRAGIT L100-55
Kind, according to 40% mass concentration water-dispersible after, coating.
10, in step 1, described carbohydrate includes maltodextrin, trehalose, sucrose, L-arabinose, wheat edible fiber, beta glucan
And one or more in oligomeric xylose, addition 10: 1: 1: 0.5: 0.5: 0.05: 0.05；
11, in step 1, described homogenizing uses double-stage homogenization, one-level 10MPa, two grades of 40MPa, average temperature 60 C.
12, in step 1, described sterilization temperature 145 DEG C, keep 2s.
13, in step 4, described compound vitamin includes following component:
14, in step 4, described composite mineral matter includes following component:
15, in step 4, described compound emulsifying agent is that lecithin, monoglyceride, phosphatidylcholine, modified phospholipid, glyceryl cocoate, octanoic acid are three sweet
One or more in grease, capric acid triglyceride, linoleic acid triglyceride, mixed proportion is 1: 1: 1: 1: 0.25: 0.25: 0.25, adds by 0.03%；
16, in step 4, described complex stabilizer be xanthan gum, curdlan, carrageenan one or more, mixed proportion is 1: 1: 1, addition
0.05%.
17, in step 4, described vegetable oil be Fructus Cannabis oil, Rice oil, Oleum Helianthi, walnut oil, Oleum Brassicae campestris, the one of medium chain length fatty acid triglyceride
Planting or several, mixed proportion is 1: 1: 1: 1: 1: 0.5, adds by 4%；
18, in step 4, described compound protein selects one or more in calcium caseinate, lactalbumin, soybean protein peptide, and mixed proportion is 1: 1: 2,
Addition 4%.
19, in step 4, described natural equivalent essence includes grape essence, Fructus Citri Limoniae essence, Mint Essence, strawberry essence, Caramel aromatic essence, Rhizoma et radix valerianae perfume
Essence, chocolate essence, Rhizoma Zingiberis Recens taste essence, Fructus Citri tangerinae essence, Fructus Mangifera Indicae essence, Fructus Chaenomelis essence, the one of flavoring banana essence, add by 0.5%.
20, in step 4, described natural pigment includes that the one in carotene, monascus red pigment is adjusted, and adds by 0.5%.
The product that above-described embodiment obtains is compared with existing low-temperature yoghurt, portable, and easily stored transport.By 6, there is sense organ criticism qualification
Specialty panelist judge, and sensory evaluation list is shown in Table 1～table 12, this product sweet and sour taste, has feature fruital and grows abnormal smells from the patient, and particle size distribution is equal
Even, uniform color is tempting, loose good fluidity, dissolubility is good, does not lumps.Shelf life of products has reached more than 12 months.
Table 1 sensory evaluation list
Table 2 sensory evaluation list
Table 3 sensory evaluation list
Table 4 sensory evaluation list
Table 5 sensory evaluation list
Table 6 sensory evaluation list
Table 7 sensory evaluation list
Table 8 sensory evaluation list
Table 9 sensory evaluation list
Table 10 sensory evaluation list
Table 11 sensory evaluation list
Table 12 sensory evaluation list
Claims (10)
1. space flight is as follows with portable full nutritional yogurt, sour milk tablet and preparation method thereof.
1. by 85-95% skim milk, 5-15% carbohydrate mixes, homogenizing, ultra high temperature short time sterilization, cooling.
2. Lactose enzyme enzymolysis, enzyme addition is 0.2～1.0g/kg, and temperature is 35～45 DEG C, and enzymolysis time is 1～3h, pH value 6.0～7.5, percent hydrolysis 50～80%.
null3. inoculation fermentation，Fermented bacterium is bifidobacterium bifidum Bifidobacterium bifidum、Bifidobacterium infantis B.infantis、Long bifidus bacillus B.longum、Short bifidus bacillus B.breve bifidobacterium adolescentis B.adolescentis、Lactobacillus bulgaricus Lactobacillus.bulgaricus、Bacillus acidophilus L.acidophilus、L. casei casei L.Casei subsp.casei、One or more mixture of 1: 1 in streptococcus thermophilus Streptococcus thermophilus and Lactobacillus reuteri Lactobacillus reuteri，Inoculum concentration is that every kg skim milk adds 0.1～0.5u fermented bacterium，At 35～42 DEG C，Fermentation 8～20h，After fermentation，It is placed in the cold room of 5 DEG C.
null4. mixing preparation，It is sequentially added into following component by weight: compound vitamin、Composite mineral matter、Taurine 0.001～0.05%、Arginine 0.01%～1%、Coenzyme Q10 0.001%～0.02%、Inositol 0.001～0.05%、L-carnitine 0.001～0.05%、Nucleotide 0.001～0.05%、Choline 0.01～0.05%、Spirulina 0.05～0.5%、Wheat edible fiber 0.01%～2%，Compound emulsifying agent 0.01%～0.03%，Complex stabilizer 0.01%～0.05%，Vegetable oil 1%～4%、Compound protein 1%～4%、Natural pigment 0.01～0.5%、Natural equivalent essence 0.01%～0.5%，Mixing，Mixing temperature 50～70 DEG C，Mixing time 10～20min.
5. homogenizing processes, homogenizing temperature 50～60 DEG C, and equal duty pressure 20～40MPa obtains full nutritional yogurt.
6. sabot pre-freeze, loads Yoghourt in stainless steel disc, and thickness is 2cm～10cm, and in-18～-40 DEG C of pre-freezes, frozen cooling speed is 1 DEG C～5 DEG C/min.
7. microwave vacuum freeze is dried, and first stage temperature is 0～5 DEG C, vacuum 10～100Pa, microwave power 950～2000W, microwave action time 5min～30min, lyophilization sublimation time 12～24h.Second step is dried, and temperature is 20～40 DEG C, vacuum 10～100Pa, microwave power 800～1500W, microwave action time 5min～30min, lyophilization sublimation time 12～24h.Finished product water content is less than 5%, pulverizes, and crosses 20～60 mesh sieves, obtains portable full nutritional yogurt.
8. tabletting, takes portable full nutritional yogurt 75～85%, D-glucitol 5～15%, maltose alcohol 5～10%, pregelatinized Starch 0.1～5%, uses many stampings machine tabletting, monolithic weight 1～5g.
9. coating, coating material selects the one in IR, polyvinyl acetate, EUDRAGIT L100-55, according to 10～40% mass concentration water-dispersible after, coating.
2. preparation method as claimed in claim 1, it is characterized in that, the 1. described carbohydrate of step includes one or more in maltodextrin, trehalose, sucrose, L-arabinose, wheat edible fiber, beta glucan and oligomeric xylose, addition 5: 1: 1: 0.5: 0.5: 0.05: 0.05～10: 1: 1: 0.5: 0.5: 0.05: 0.05.
3. preparation method as claimed in claim 1, it is characterised in that the homogenizing employing double-stage homogenization that step is 1. described, one-level 3～10MPa, two grade 10～40MPa, homogenizing temperature 50～60 DEG C, ultra high temperature short time sterilization temperature 135～145 DEG C, keeps 2～3s.
4. preparation method as claimed in claim 1, it is characterised in that the 4. described compound vitamin of step includes following component.
。
5. preparation method as claimed in claim 1, it is characterised in that the 4. described composite mineral matter of step includes following component.
。
6. preparation method as claimed in claim 1, it is characterized in that, the 4. described compound emulsifying agent of step is one or more in lecithin, monoglyceride, phosphatidylcholine, modified phospholipid, glyceryl cocoate, octanoic acid triglyceride, capric acid triglyceride, mixed proportion is 1: 1: 1: 1: 0.25: 0.25: 0.25, adds by 0.01%～0.03%.
7. preparation method as claimed in claim 1, it is characterised in that the 4. described complex stabilizer of step be xanthan gum, curdlan, carrageenan one or more, mixed proportion is 1: 1: 1, addition 0.01%～0.05%.
8. preparation method as claimed in claim 1, it is characterized in that, step 4. vegetable oil be Fructus Cannabis oil, Rice oil, Oleum Helianthi, walnut oil, Oleum Brassicae campestris, medium chain length fatty acid triglyceride one or more, mixed proportion is 1: 1: 1: 1: 1: 0.1～1: 1: 1: 1: 1: 0.5, adds by 1%～4%.
9. preparation method as claimed in claim 1, it is characterised in that one or more in compound protein selection calcium caseinate, milk surum separation albumen, soybean protein peptide that step is 4. described, mixed proportion is 1: 1: 1～1: 1: 2, addition 1%～4%.
10. preparation method as claimed in claim 1, it is characterized in that, the 7. described natural equivalent essence of step includes grape essence, Fructus Citri Limoniae essence, Mint Essence, strawberry essence, Caramel aromatic essence, vanilla, chocolate essence, Rhizoma Zingiberis Recens taste essence, Fructus Citri tangerinae essence, fermented yoghourt essence, Fructus Mangifera Indicae essence, Fructus Chaenomelis essence, the one of flavoring banana essence, adds by 0.01%～0.05%；Described natural pigment includes that the one in carotene, monascus red pigment is adjusted, and adds by 0.01～0.5%.
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| CN111194911A (en) * | 2018-11-20 | 2020-05-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Food stabilizer, full-nutrition formula food and preparation method |
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