CN106387055A - Pite fruit-yak milk sour milk compound beverage - Google Patents
Pite fruit-yak milk sour milk compound beverage Download PDFInfo
- Publication number
- CN106387055A CN106387055A CN201610819816.6A CN201610819816A CN106387055A CN 106387055 A CN106387055 A CN 106387055A CN 201610819816 A CN201610819816 A CN 201610819816A CN 106387055 A CN106387055 A CN 106387055A
- Authority
- CN
- China
- Prior art keywords
- piteguo
- fruit
- yak milk
- lactic acid
- yak
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Abstract
The invention relates to a Pite fruit-yak milk sour milk compound beverage. The Pite fruit-yak milk sour milk compound beverage is prepared from the following raw materials in percentage by weight: 15-25% of Pite fruit juice, 25-30% of yak-milk sour milk, 8.0-10.0% of white granulated sugar, 0.05-0.07% of citric acid, 0.3-0.5% of sodium carboxymethyl cellulose, 0.1-0.3% of edible gelatin, and the balance purified water; and the Pite fruit-yak milk sour milk compound beverage is prepared by the following steps: mixing the raw materials, filtering the mixture by adopting a 120-mesh nylon cloth, carrying out homogenizing at 20-25MPa and carrying out UHT sterilizing according to conventional processes, and carrying out sterilized filling so as to obtain the Pite fruit-yak milk sour milk compound beverage. The raw materials of the Pite fruit-yak milk sour milk compound beverage are easy to obtain and low in costs; and the prepared Pite fruit-yak milk sour milk compound beverage is rich in nutrition, abundant in vitamins, pure in taste, and capable of satisfying demands of different consumer groups.
Description
Technical field
The present invention relates to a kind of beverage, more particularly, to Piteguo yak milk lactic acid drink composite beverage.
Background technology
Piteguo original name leather bag fruit（Locals is also referred to as " bud bread ", sour bar pears, skin tire fruit）, it is grown in crown prince's the foot of a mountain
A kind of unique ancient seeds, the history of planting of existing more than 1000 year, is a local cultivation of rose family Maloideae Xinjiang pears system
Training kind, is in the upper limit of Pyrus L distribution, have that tree vigo(u)r is strong, age of tree length, happiness tight to soil requirement dark and damp cold-resistant,
The features such as disease and insect resistance, strong adaptability.
Piteguo taste is sour-sweet, warm in nature, containing rich in protein, reduced sugar, crude fibre, vitamin（C、B1、B2）, tan
Acid, amino acid and multiple mineral matter element needed by human such as potassium, calcium, iron, are moistening lung nourishing the stomach among the people, disappear to rush down and quench the thirst, soften blood
Pipe, the diet good food of Antialcoholic liver-protecting.Its fruit has high heat energy（1.78kcal/g）, and it is rich in multiple nutritional components：Egg
White matter content is 0.2% ~ 1.0%, Cobastab21.5 μ g/g, crude fat 0.43%, crude fibre 2.94%, Fe 39 μ g/g, total reducing sugar
（Glucose）8.0%th, total acid（Malic acid）0.6%, higher than other pears classes；Amino acid in fruit is-amino acid, and content is rich
Richness, up to 20 kinds, methionine wherein needed by human, phenylalanine are higher than Kiwi berry, and tryptophane 0.15 μ g/g is more other
Fruit is high.
Piteguo averagely aqueous 88.0%, irreducible water is constantly converted into Free water in storage by fruit, causes fruit
Deliquescing, this is the major reason that Piteguo is difficult to than general fruit preserve.Piteguo is big to Piteguo after-ripening after plucking
General needs 15 ~ 30 days about, by being slowly increased to quickly increase, when finally arriving maturation, its sugar content gradually tends to steady to sugar content
Fixed, its after-ripening and holding conditions have substantial connection, reasonable adjusting holding conditions, are conducive to increasing the flavor substances in After-ripening
Matter.Tart flavour is the important component of impact taste of fruit, and fruit is because having tart flavour containing various organic acids.Contained having in fruit
Machine acid mainly has malic acid and citric acid.The acid content of fruit not only affects local flavor and quality, also the activity generation to microorganism
Important function.Fruit is many containing acid, can increase the heat sensitivity of microorganism, reduces the resistivity to high temperature.Piteguo is in storage
In, acid content gradually decreases, and this is also another reason that it is difficult to preserve.
At present, Piteguo processing main path be Piteguo juice, research be concentrated mainly on Piteguo juice drink formula,
The aspect such as Piteguo polysaccharide and its nutrient content.For example, Yang Xuxing, Ma Shuwen et al. pass through to study the ratio of Normal juice and sugar of sweet generation
The formula obtaining piteguo juice beverage is as follows：Piteguo juice 30%, white granulated sugar 5%, honey element 0.1%, caramel colorant 0.8%, honey
0.8%th, citric acid 0.12%.Qi Yong, Luo Yan have carried out juice beverage prescription research with Piteguo for raw material, determined by Piteguo
The optimum formula of fruit drink is：Piteguo juice 30%, white granulated sugar 6%, mountain flower honey 0.8%, caramel colorant 0.10%, citric acid
0.06%.
But Piteguo product is single, based on common allotment type fruit drink, the Consumer groups of satisfaction are limited.
Through the identification of Chinese military medicine institute, yak milk is closest to people's milk, its protein and amino acid content needed by human
Significantly larger than ordinary milk（20% and 15%）, the content of calcium and vitamin A is than ordinary milk difference high 17% and 6%, and contains anti-
Anoxic, antifatigue bioactivator.Lactic acid bacteria in fermentation solidification type yoghourt is to human health, the increasing in human body
Grow and harmful microbe can be controlled to breed, maintain intestinal colony balance；Meanwhile, the lactic acid of generation reduces gastric acid secretion, mitigates
Hyperhydrochloria and the stomach malaise symptom that causes, in Yoghourt, lactose is transformed into lactic acid and is suitable for lactose intolerance crowd and drinks.Therefore,
Development has flavour and the Piteguo yak yoghourt composite beverage new varieties that are of high nutritive value, and prospect is very wide.
Content of the invention
The technical problem to be solved is to provide a kind of with low cost, nutritious Piteguo yak milk lactic acid drink
Composite beverage.
For solving the above problems, Piteguo yak milk lactic acid drink composite beverage of the present invention it is characterised in that：This beverage
After being mixed by the raw material of following weight percentage, filtered using 120 mesh nylon cloths, after 20 ~ 25MPa homogeneous, routinely technique is entered
Row UHT sterilizes, and obtains final product through sterile filling：Piteguo juice 15 ~ 25%, yak milk lactic acid drink 25 ~ 30%, white granulated sugar 8.0 ~ 10.0%, lemon
Lemon acid 0.05 ~ 0.07%, sodium carboxymethylcellulose 0.3 ~ 0.5%, edible gelatin 0.1 ~ 0.3%, balance of pure water.
Described Piteguo juice is obtained as follows：
(1) raw material selects：After the fresh Piteguo plucked cures 15 days under field conditions (factors), select no rot, color and luster be pitchy,
Institutional framework deliquescing Piteguo fruit as raw material；
(2) described Piteguo fruit clear water is washed after 2 times, using cyclone type fruit smashing crusher machine, yield less than 0.3 ×
The particle of 0.3 × 0.3cm；
(3) the particle after described crushing is put in enzymatic vessel, add 0.35 ~ 0.50 g/L complex enzyme, be 45 ~ 55 DEG C in temperature
Under conditions of digest 45 ~ 75 min, and with food-grade soda acid adjust its pH value be 40. ~ 4.5, then in the pressure of 20 ~ 40MPa
Under squeezed, obtain pomace and juice；Described complex enzyme refers to pectase and cellulase by 2g ~ 4g：The weight of 1g is than mixed
Conjunction forms；
(4) in described juice, press 0.2 ~ 0.4% addition pectase of its quality, enzyme under conditions of hydrolysis temperature is 45 ~ 55 DEG C
Solution time 60 ~ 90min, and adjust its pH value for 4.0 ~ 4.5 with food-grade soda acid, adopt UHT sterilized after clarification, obtain final product Piteguo
Fruit juice.
Described yak milk lactic acid drink is obtained as follows：
1. select pol be 10.5 ~ 11, titratable acidity be 23 ~ 25 ° of T, pH value be that 6.4 ~ 6.6, alcohol testing result is negative
Yak milk as raw material；
2. add the white sugar of its quality 3 ~ 5% in described the step 1. yak milk of gained, stir, after pasteurize certainly
So it is cooled to 40 ~ 42 DEG C, is then placed in fermentation tank, and inoculate Lactobacillus helveticus by 3.5 ~ 4% inoculum concentration
（Lactobacillus helveticus）, when fermentation to titratable acidity is 105 ~ 109 ° of T, broken through 30 ~ 60 revs/min of stirrings
Obtain final product after 4 DEG C of refrigerations.
2. middle stir speed (S.S.) is 20 ~ 30 revs/min to described step.
2. middle Pasteur's sterilization conditions refer to that temperature is 90 ~ 95 DEG C to described step, sterilized 30 ~ 40min.
Described step 3. in Lactobacillus helveticus（Lactobacillus helveticus）It is in Chinese industrial microorganism
The deposit number of culture presevation administrative center is CICC NO：20243（Address：Jiuxianqiao, Chaoyang District, Beijing City Road 24 institute 6
Number building postcode：100015）.
Described step 3. in fermentation condition refer to that temperature is 40 ~ 42 DEG C, the time be 5 ~ 6 hours.
The present invention compared with prior art has advantages below：
1st, the yak milk lactic acid drink of the Piteguo Normal juice after squeezing the juice, clarifying and fermentation is made Piteguo yak milk lactic acid drink again by the present invention
Close beverage, products obtained therefrom is creamy white or faint yellow, there is the distinctive flavour of milk beverage and smell after testing, sweet and sour taste, and
Heavy metal and microbiological indicator all meet national standard, and not only nutritious, vitamin is many, and pure in mouth feel, meet not
Same Consumer groups（Referring to table 1）.
Table 1 Piteguo yak milk lactic acid drink composite beverage testing result
2nd, the present invention is raw materials used is easy to get, and with low cost.
Specific embodiment
Embodiment 1 Piteguo yak milk lactic acid drink composite beverage, this beverage is by Piteguo juice 15kg, yak milk lactic acid drink
25kg, white granulated sugar 8.0 kg, citric acid 0.05kg, sodium carboxymethylcellulose 0.3kg, edible gelatin 0.1 kg, pure water
After 51.55kg mixing, filtered using 120 mesh nylon cloths, after 20MPa homogeneous, routinely technique carries out UHT sterilizing, through aseptic filling
Dress obtains final product.
Wherein：
Piteguo juice is obtained as follows：
(1) raw material selects：After the fresh Piteguo plucked cures 15 days under field conditions (factors), select no rot, color and luster be pitchy,
Institutional framework deliquescing Piteguo fruit as raw material；
(2) Piteguo fruit is washed after 2 times with clear water, using cyclone type fruit smashing crusher machine, yield less than 0.3 × 0.3 ×
The particle of 0.3cm；
(3) the particle after will be broken is put in enzymatic vessel, adds 0.35 ~ 0.50 g/L complex enzyme, is 45 ~ 55 DEG C of bar in temperature
Digest 45 ~ 75 min under part, and adjust its pH value for 40. ~ 4.5 with food-grade soda acid, then enter under the pressure of 20 ~ 40MPa
Row squeezing, obtains pomace and juice；Complex enzyme refers to pectase and cellulase by 2g ~ 4g：The weight ratio of 1g mixes；
(4) press 0.2 ~ 0.4% addition pectase of its quality in juice, when digesting under conditions of hydrolysis temperature is 45 ~ 55 DEG C
Between 60 ~ 90min, and to adjust its pH value with food-grade soda acid be 4.0 ~ 4.5, adopts UHT sterilized, obtain final product Piteguo fruit after clarification
Juice.
Yak milk lactic acid drink is obtained as follows：
1. select pol be 10.5 ~ 11, titratable acidity be 23 ~ 25 ° of T, pH value be that 6.4 ~ 6.6, alcohol testing result is negative
Yak milk as raw material；
2. add the white sugar of its quality 3 ~ 5% in the step 1. yak milk of gained, stirred with 20 ~ 30 revs/min of speed,
Naturally cool to 40 ~ 42 DEG C under conditions of temperature is 90 ~ 95 DEG C after pasteurize, be then placed in fermentation tank, and press 3.5
~ 4% inoculum concentration inoculation Lactobacillus helveticus（Lactobacillus helveticus）, this Lactobacillus helveticus
（Lactobacillus helveticus）It is CICC in the deposit number of Chinese industrial Microbiological Culture Collection administrative center
NO：20243（Address：No. 6 building postcode of Jiuxianqiao, Chaoyang District, Beijing City Road 24 institute：100015）.When fermentation is to titratable acidity
During for 105 ~ 109 ° of T, crush through 30 ~ 60 revs/min of stirrings and obtain final product after 4 DEG C of refrigerations.
Embodiment 2 Piteguo yak milk lactic acid drink composite beverage, this beverage is by Piteguo juice 25kg, yak milk lactic acid drink 30
Kg, white granulated sugar 10.0 kg, citric acid 0.07 kg, sodium carboxymethylcellulose 0.5 kg, edible gelatin 0.3 kg, pure water
After 34.13kg mixing, filtered using 120 mesh nylon cloths, after 25MPa homogeneous, routinely technique carries out UHT sterilizing, through aseptic filling
Dress obtains final product.
Wherein：Piteguo juice, the preparation of yak milk lactic acid drink are with embodiment 1.
Embodiment 3 Piteguo yak milk lactic acid drink composite beverage, this beverage is by Piteguo juice 20kg, yak milk lactic acid drink 28
Kg, white granulated sugar 9.0 kg, citric acid 0.06 kg, sodium carboxymethylcellulose 0.4 kg, edible gelatin 0.2kg, pure water
After 42.34kg mixing, filtered using 120 mesh nylon cloths, after 23MPa homogeneous, routinely technique carries out UHT sterilizing, through aseptic filling
Dress obtains final product.
Wherein：Piteguo juice, the preparation of yak milk lactic acid drink are with embodiment 1.
Embodiment 4 Piteguo yak milk lactic acid drink composite beverage, this beverage is by Piteguo juice 18kg, yak milk lactic acid drink 26
Kg, white granulated sugar 8.5 kg, citric acid 0.055kg, sodium carboxymethylcellulose 0.35 kg, edible gelatin 0.15 kg, pure water
After 46.945kg mixing, filtered using 120 mesh nylon cloths, after 22MPa homogeneous, routinely technique carries out UHT sterilizing, through aseptic
Filling obtain final product.
Wherein：Piteguo juice, the preparation of yak milk lactic acid drink are with embodiment 1.
Embodiment 5 Piteguo yak milk lactic acid drink composite beverage, this beverage is by Piteguo juice 22kg, yak milk lactic acid drink 29
Kg, white granulated sugar 9.5 kg, citric acid 0.065 kg, sodium carboxymethylcellulose 0.45 kg, edible gelatin 0.25 kg, pure water
After 38.735kg mixing, filtered using 120 mesh nylon cloths, after 24MPa homogeneous, routinely technique carries out UHT sterilizing, through aseptic
Filling obtain final product.
Wherein：Piteguo juice, the preparation of yak milk lactic acid drink are with embodiment 1.
Claims (7)
1. Piteguo yak milk lactic acid drink composite beverage it is characterised in that：After this beverage is mixed by the raw material of following weight percentage,
Filtered using 120 mesh nylon cloths, after 20 ~ 25MPa homogeneous, routinely technique carries out UHT sterilizing, obtains final product through sterile filling：Beer is special
Fruit fruit juice 15 ~ 25%, yak milk lactic acid drink 25 ~ 30%, white granulated sugar 8.0 ~ 10.0%, citric acid 0.05 ~ 0.07%, sodium carboxymethylcellulose
0.3 ~ 0.5%, edible gelatin 0.1 ~ 0.3%, balance of pure water.
2. Piteguo yak milk lactic acid drink composite beverage as claimed in claim 1 it is characterised in that：Described Piteguo juice is pressed
Method of stating is obtained：
(1) raw material selects：After the fresh Piteguo plucked cures 15 days under field conditions (factors), select no rot, color and luster be pitchy,
Institutional framework deliquescing Piteguo fruit as raw material；
(2) described Piteguo fruit clear water is washed after 2 times, using cyclone type fruit smashing crusher machine, yield less than 0.3 ×
The particle of 0.3 × 0.3cm；
(3) the particle after described crushing is put in enzymatic vessel, add 0.35 ~ 0.50 g/L complex enzyme, be 45 ~ 55 DEG C in temperature
Under conditions of digest 45 ~ 75 min, and with food-grade soda acid adjust its pH value be 40. ~ 4.5, then in the pressure of 20 ~ 40MPa
Under squeezed, obtain pomace and juice；Described complex enzyme refers to pectase and cellulase by 2g ~ 4g：The weight of 1g is than mixed
Conjunction forms；
(4) in described juice, press 0.2 ~ 0.4% addition pectase of its quality, enzyme under conditions of hydrolysis temperature is 45 ~ 55 DEG C
Solution time 60 ~ 90min, and adjust its pH value for 4.0 ~ 4.5 with food-grade soda acid, adopt UHT sterilized after clarification, obtain final product Piteguo
Fruit juice.
3. Piteguo yak milk lactic acid drink composite beverage as claimed in claim 1 it is characterised in that：Described yak milk lactic acid drink is pressed
Method of stating is obtained：
1. select pol be 10.5 ~ 11, titratable acidity be 23 ~ 25 ° of T, pH value be that 6.4 ~ 6.6, alcohol testing result is negative
Yak milk as raw material；
2. add the white sugar of its quality 3 ~ 5% in described the step 1. yak milk of gained, stir, after pasteurize certainly
So it is cooled to 40 ~ 42 DEG C, is then placed in fermentation tank, and inoculate Lactobacillus helveticus by 3.5 ~ 4% inoculum concentration, when fermentation is extremely dripped
When determining acidity for 105 ~ 109 ° of T, crush through 30 ~ 60 revs/min of stirrings and obtain final product after 4 DEG C of refrigerations.
4. Piteguo yak milk lactic acid drink composite beverage as claimed in claim 3 it is characterised in that：Described step 2. middle stirring speed
Rate is 20 ~ 30 revs/min.
5. Piteguo yak milk lactic acid drink composite beverage as claimed in claim 3 it is characterised in that：2. middle Pasteur kills described step
Bacterium condition refers to that temperature is 90 ~ 95 DEG C, sterilized 30 ~ 40min.
6. Piteguo yak milk lactic acid drink composite beverage as claimed in claim 3 it is characterised in that：Described step 3. in Switzerland
Lactobacillus its Chinese industrial Microbiological Culture Collection administrative center deposit number be CICC NO：20243.
7. Piteguo yak milk lactic acid drink composite beverage as claimed in claim 3 it is characterised in that：Described step 3. in fermentation
Condition refers to that temperature is 40 ~ 42 DEG C, and the time is 5 ~ 6 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610819816.6A CN106387055A (en) | 2016-09-13 | 2016-09-13 | Pite fruit-yak milk sour milk compound beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610819816.6A CN106387055A (en) | 2016-09-13 | 2016-09-13 | Pite fruit-yak milk sour milk compound beverage |
Publications (1)
| Publication Number | Publication Date |
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| CN106387055A true CN106387055A (en) | 2017-02-15 |
Family
ID=57999165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610819816.6A Pending CN106387055A (en) | 2016-09-13 | 2016-09-13 | Pite fruit-yak milk sour milk compound beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115300551A (en) * | 2022-09-14 | 2022-11-08 | 山东中医药大学 | Application of Piper methysticum Forst concentrate in preparing medicine or health food with antifatigue and memory improving effects |
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|---|---|---|---|---|
| CN102986874A (en) * | 2012-12-28 | 2013-03-27 | 光明乳业股份有限公司 | Kefir viable type sour milk beverage and production method thereof |
| CN103385300A (en) * | 2013-06-26 | 2013-11-13 | 甘肃和政八八啤特果集团有限公司 | Pite pear milk drink |
| CN103493883A (en) * | 2013-10-19 | 2014-01-08 | 甘肃农业大学 | Production method of yak milk lactic acid drink |
-
2016
- 2016-09-13 CN CN201610819816.6A patent/CN106387055A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986874A (en) * | 2012-12-28 | 2013-03-27 | 光明乳业股份有限公司 | Kefir viable type sour milk beverage and production method thereof |
| CN103385300A (en) * | 2013-06-26 | 2013-11-13 | 甘肃和政八八啤特果集团有限公司 | Pite pear milk drink |
| CN103493883A (en) * | 2013-10-19 | 2014-01-08 | 甘肃农业大学 | Production method of yak milk lactic acid drink |
Non-Patent Citations (3)
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| 刘锴栋等: "凝固型雪梨酸奶的研制", 《贵州农业科学》 * |
| 华朝丽等: "瑞士乳杆菌发酵乳的研究", 《食品研究与开发》 * |
| 赵蕊 等: "新疆酸奶子中乳酸菌多样性分析", 《山东大学学报（理学版）》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115300551A (en) * | 2022-09-14 | 2022-11-08 | 山东中医药大学 | Application of Piper methysticum Forst concentrate in preparing medicine or health food with antifatigue and memory improving effects |
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Application publication date: 20170215 |