CN106509102A - Milk containing beverage and preparation method thereof - Google Patents
Milk containing beverage and preparation method thereof Download PDFInfo
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- CN106509102A CN106509102A CN201610886256.6A CN201610886256A CN106509102A CN 106509102 A CN106509102 A CN 106509102A CN 201610886256 A CN201610886256 A CN 201610886256A CN 106509102 A CN106509102 A CN 106509102A
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- contained drink
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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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
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a milk containing beverage and a preparation method thereof. Every 1000 parts by weight of the milk containing beverage comprise 250 parts by weight of fermented milk, 120-130 parts by weight of white granulated sugar, 3-5 parts by weight of agar and the balance of water. The milk containing beverage disclosed by the invention is in the shape of brown gel, contains rich nutrient components, and is excellent in flavor and mouth feel, high in stability and convenient to eat.
Description
Technical field
The present invention relates to field of food.In particular it relates to milk-contained drink and preparation method thereof.
Background technology
Milk-contained drink referred to fresh milk (or milk powder) as primary raw material, fermented or azymic, add water with it is appropriate
The drink that auxiliary material (such as cocoa, coffee, fruit juice and sucrose etc.) is processed.
However, milk-contained drink and preparation method thereof still has much room for improvement at present.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.For this purpose, one object of the present invention
It is that a kind of milk-contained drink and preparation method thereof is provided.The milk-contained drink or using containing that the method for preparing milk-contained drink is obtained
The brown gel of milk beverage, containing abundant nutrient content, and flavor taste is splendid, stability is strong, instant edible.
The present inventor obtains composition and its preparation technology of milk-contained drink, thus, root through many experiments optimization
The milk-contained drink obtained according to the milk-contained drink of the embodiment of the present invention or using the method for preparing milk-contained drink into brown gel,
And there are at least one of following advantages：Nutritious, flavor taste is splendid, stability is strong and instant edible.
In a first aspect of the present invention, the present invention proposes a kind of milk-contained drink.Embodiments in accordance with the present invention, are based on
The milk-contained drink of 1000 weight portions, the milk-contained drink include：The acidified milk of 200～300 weight portions；120～130 weight
The white granulated sugar of part；The agar of 3～5 weight portions；And the water of surplus.Thus, milk-contained drink according to embodiments of the present invention is in brown
Color gel, and there are at least one of following advantages：Nutritious, flavor taste is splendid, stability is strong and instant edible.
Embodiments in accordance with the present invention, above-mentioned milk-contained drink can also have following additional technical feature：
Embodiments in accordance with the present invention, based on the acidified milk of 1000 weight portions, the raw material of the acidified milk includes：10
The glucose of～30 weight portions；At least one of the raw milk and milk powder of 110～135 weight portions；And the water of surplus.Thus,
The brown gel of milk-contained drink according to embodiments of the present invention, with compared with abundant nutrition, splendid flavor taste, stronger steady
Qualitative or instant edible.
In a second aspect of the present invention, the present invention proposes a kind of method for preparing milk-contained drink described above.Root
According to embodiments of the invention, methods described includes：(1) at least one of raw milk and milk powder, glucose and water are carried out into first
Mixed processing, and resulting mixture is carried out into sterilization processing, obtain sterilized product；(2) lactobacillus inoculum is killed to described
In bacterium product, and fermentation process is carried out, obtain acidified milk；(3) white granulated sugar, agar, water and acidified milk are carried out second to mix
Conjunction is processed, and resulting mixture is carried out homogenization, obtains homogeneous product；And the homogeneous product is carried out by (4)
Stewing process, and resulting mixture is carried out filling process and cooling treatment successively, obtain the milk-contained drink.Thus,
The brown gel of milk-contained drink that the according to embodiments of the present invention method for preparing milk-contained drink is obtained, and there are following advantages
At least one of：Nutritious, flavor taste is splendid, stability is strong and instant edible.
Embodiments in accordance with the present invention, based on the described sterilized product of 1000 weight portions, the inoculum concentration of the lactic acid bacteria is
0.05 weight portion.Thus, the brown gel of milk-contained drink that the according to embodiments of the present invention method for preparing milk-contained drink is obtained
Shape, with compared with abundant nutrition, splendid flavor taste, stronger stability or instant edible.
Embodiments in accordance with the present invention, the fermentation process are to carry out to the pH value of zymotic fluid being 4.0 under 37 degrees Celsius
～4.2.Thus, the brown gel of milk-contained drink that the according to embodiments of the present invention method for preparing milk-contained drink is obtained, tool
Have compared with abundant nutrition, splendid flavor taste, stronger stability or instant edible.
Embodiments in accordance with the present invention, the sterilization processing are to carry out under 95～99 degrees Celsius 130～160 minutes.Root
According to the preferred embodiments of the present invention, the sterilization processing is to carry out under 98 degrees Celsius 150 minutes.Thus, according to of the invention real
The brown gel of milk-contained drink that the method for preparing milk-contained drink of example is obtained is applied, with compared with abundant nutrition, splendid local flavor
Mouthfeel, stronger stability or instant edible.
Embodiments in accordance with the present invention, second mixed processing, homogenization, stewing process and filling process are only respectively
On the spot carry out under 50～55 degrees Celsius.Thus, the according to embodiments of the present invention method for preparing milk-contained drink is obtained
The brown gel of milk-contained drink, with compared with abundant nutrition, splendid flavor taste, stronger stability or instant edible.
Embodiments in accordance with the present invention, the stewing process time are 1～2 hour.Thus, it is according to embodiments of the present invention
Prepare the brown gel of milk-contained drink that the method for milk-contained drink is obtained, with compared with abundant nutrition, splendid flavor taste, compared with
Strong stability or instant edible.
Embodiments in accordance with the present invention, the cooling treatment are that the mixture after the filling process is cold at 2～3 hours
But to less than 4～10 DEG C.Thus, the milk-contained drink that the according to embodiments of the present invention method for preparing milk-contained drink is obtained is in brown
Color gel, with compared with abundant nutrition, splendid flavor taste, stronger stability or instant edible.
Embodiments in accordance with the present invention, the lactic acid bacteria are lactobacillus paracasei.Thus, system according to embodiments of the present invention
The brown gel of milk-contained drink that the method for standby milk-contained drink is obtained, with compared with abundant nutrition, splendid flavor taste, stronger
Stability or instant edible.
It will be appreciated to those of skill in the art that above for the feature and advantage described by milk-contained drink, it is same suitable
For the method that this prepares milk-contained drink, will not be described here.
In a third aspect of the present invention, the present invention proposes a kind of milk-contained drink.Embodiments in accordance with the present invention, it is described to contain
Milk beverage is prepared according to the method for preparing milk-contained drink described above.Thus, it is according to embodiments of the present invention
The brown gel of milk-contained drink, and there are at least one of following advantages：Nutritious, flavor taste is splendid, stability is strong
And instant edible.
It will be appreciated to those of skill in the art that above for the feature prepared described by the method for milk-contained drink and excellent
Point, is equally applicable to the milk-contained drink, will not be described here.
The additional aspect and advantage of the present invention will be set forth in part in the description, and partly will become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become from the description with reference to accompanying drawings below to embodiment
It is substantially and easy to understand, wherein：
Fig. 1 shows the schematic flow sheet of the method for preparing milk-contained drink according to an embodiment of the invention.
Specific embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for describing purpose, and it is not intended that indicating or implying phase
To importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " first ", the feature of " second " can be with
Express or implicitly include one or more this feature.Further, in describing the invention, unless otherwise saying
Bright, " multiple " are meant that two or more.
The present invention proposes milk-contained drink and prepares the method for milk-contained drink, is described in greater detail respectively below.
Milk-contained drink
In a first aspect of the present invention, the present invention proposes a kind of milk-contained drink.Embodiments in accordance with the present invention, are based on
The milk-contained drink of 1000 weight portions, milk-contained drink include：The acidified milk of 200～300 weight portions；The white sand of 120～130 weight portions
Sugar；The agar of 3～5 weight portions；And the water of surplus.
Research finds that agar is rich in mineral matter and multivitamin, and alginic acid salts substances therein have hypotensive effect, forms sediment
Powder class sulfuric acid ester has lipid-reducing function, has certain preventive and therapeutic effect to hypertension, high fat of blood, can also clearing lung and eliminating phlegm, clearing heat and expelling damp, grow
Cloudy fall fire, cooling blood and hemostasis.In view of this, inventor not only acts as the effect of thickening by adding agar so that milk-contained drink has
There is stronger stability, and abundant nutrient content is provided for milk-contained drink, improve its nutritive value.Inventor is through a large amount of
Optimum experimental obtains optimum agar addition, can make milk-contained drink that the gel that can be sucked is presented with this understanding, using front
Rock milk-contained drink, you can suck, give milk-contained drink preferably chewiness.When addition is excessive, the gel of formation is harder, no
Easily concassation, and mouthfeel is bad.Addition is very few, and the gel of formation is softer, is similar to pasty state, and mouthfeel is good, and milk-contained drink is steady
Qualitative difference.The addition of white granulated sugar gives milk-contained drink preferable sweet taste mouthfeel.Thus, milk-contained drink according to embodiments of the present invention
Brown gel, with compared with abundant nutrition, splendid flavor taste, stronger stability or instant edible.
Embodiments in accordance with the present invention, based on the acidified milk of 1000 weight portions, the raw material of acidified milk includes：10～30 weight
The glucose of part；At least one of the raw milk and milk powder of 110～135 weight portions；And the water of surplus.
Fermentation process is carried out by first passing through the dairy products (such as raw milk, milk powder) of sterilization processing in advance, to obtain
Acidified milk.Inventor creatively by simultaneously using glucose and raw milk and/or milk powder as acidified milk raw material so that in original
During material carries out sterilization processing, harmful bacteria is not only killed, also send out glucose and raw milk and/or the protein in milk powder
Raw Maillard reaction, produces the brown fermented milk with pleasant burnt odor taste.Inventor through many experiments optimization obtain it is above-mentioned most
Excellent glucose and raw milk and/or the addition of milk powder, can not only obtain the brown with pleasant burnt odor taste with this understanding
Acidified milk, while not affecting follow-up fermentation process, can give the splendid flavor taste of milk-contained drink and higher nutriture value
Value.The addition of glucose and raw milk and/or milk powder is excessive or very few, can all cause milk-contained drink fragrance or mouthfeel not
It is good, for example produce and be charred taste or without burnt odor taste.Thus, the brown gel of milk-contained drink according to embodiments of the present invention, has
Compared with abundant nutrition, splendid flavor taste, stronger stability or instant edible.
The method for preparing milk-contained drink
In a second aspect of the present invention, the present invention proposes a kind of method for preparing milk-contained drink.Reality of the invention
Example is applied, the method comprises the steps, thus, the drink containing breast that the according to embodiments of the present invention method for preparing milk-contained drink is obtained
Expect brown gel, with compared with abundant nutrition, splendid flavor taste, stronger stability or instant edible.
Embodiments in accordance with the present invention, referring to Fig. 1, the method for preparing milk-contained drink includes：
S100 first mixes and sterilization processing
In this step, at least one of raw milk and milk powder, glucose and water are carried out into the first mixed processing, and by institute
The mixture for obtaining carries out sterilization processing, obtains sterilized product.
Embodiments in accordance with the present invention, sterilization processing are to carry out under 95～99 degrees Celsius 130～160 minutes, according to this
The preferred embodiment of invention, sterilization processing are to carry out under 98 degrees Celsius 150 minutes.Inventor is obtained through many experiments optimization
Above-mentioned sterilization processing condition.The miscellaneous bacteria in raw material can not only be killed with this understanding, can also make glucose and raw milk and/
Or the protein in milk powder occurs Maillard reaction, so as to give milk-contained drink pleasant burnt odor taste.Additionally, to the battalion in raw material
Foster material affects less.Temperature is too high or overlong time, has can the sterilized product that obtained and be charred taste, destroy flavor taste,
And cause a large amount of losses of nutrient content.Temperature is too low or the time is too short, it is impossible to play the effect of sterilization, and burnt odor taste is thin.
Thus, the brown gel of milk-contained drink that the according to embodiments of the present invention method for preparing milk-contained drink is obtained, with richer
Eutrophy, splendid flavor taste, stronger stability or instant edible.
S200 fermentation process
In this step, by lactobacillus inoculum to sterilized product, and fermentation process is carried out, obtains acidified milk.
Embodiments in accordance with the present invention, fermentation process be carry out under 37 degrees Celsius to zymotic fluid pH value be 4.0～
4.2.Inventor is it was unexpectedly observed that as agar is that (such as 50～55 degrees Celsius) are entered with acidified milk at a relatively high temperature
A series of process of row, processing procedure time are longer.Under here long-time heating status, the pH value of acidified milk is to the gel that formed
Structural form have significantly affect.PH value is too low, and gel state is not good, and pasty state is easily presented.PH value is too high, the local flavor mouth of acidified milk
Sense is not good.Inventor obtains optimal ph through many experiments optimization, with this understanding, has both ensured milk-contained drink preferably local flavor
Mouthfeel, and do not affect the structural form of its gel so that the stability of milk-contained drink is strong.Thus, it is according to embodiments of the present invention
Prepare the brown gel of milk-contained drink that the method for milk-contained drink is obtained, with compared with abundant nutrition, splendid flavor taste, compared with
Strong stability or instant edible.
Embodiments in accordance with the present invention, based on the sterilized product of 1000 weight portions, the inoculum concentration of lactic acid bacteria is 0.05 weight
Part.Under this inoculum concentration, ferment effect is preferable.Thus, the according to embodiments of the present invention method for preparing milk-contained drink is obtained
The brown gel of milk-contained drink, with compared with abundant nutrition, splendid flavor taste, stronger stability or instant edible.
It should be noted that the present invention does not make considered critical to the species of lactic acid bacteria, as long as normal fermentation can be carried out obtaining
To acidified milk.Embodiments in accordance with the present invention, lactic acid bacteria are lactobacillus paracasei.Research finds that lactobacillus paracasei can
Strengthen nonspecific resistance of the host to microbial pathogens, accelerate the removing of intestinal pathogens, enterobacteriaceae can be treated
Group is disorderly and intestinal permeability is strong, so as to prevent food hypersenstivity and acute diarrhea, drenches anti-low-density oxidation fat antibody and CD4T-
Bar cell increases, and granulocytic phagocytosis is remarkably reinforced, and carries out immunological regulation to host, to prevent the generation of tumour.
S300 second mixes and homogenization
In this step, white granulated sugar, agar, water and acidified milk are carried out into the second mixed processing, and by resulting mixing
Thing carries out homogenization, obtains homogeneous product.Homogenization can be effectively prevented fat floating, and ensure fatty uniform point
Cloth.
S400 stands, filling and cooling treatment
In this step, homogeneous product is carried out into stewing process, and resulting mixture is carried out filling process successively
And cooling treatment, obtain milk-contained drink.
Embodiments in accordance with the present invention, the second mixed processing, homogenization, stewing process and filling process are separately
Carry out under 50～55 degrees Celsius.Inventor has found that agar under acid condition (acidified milk is in acidity) is heated and can decompose,
Temperature is higher, decomposes more serious.Optimum temperature is obtained through many experiments optimization, agar will not solidify at this temperature, and point
Solution it is less, while mixing, homogeneous effect it is preferable so that milk-contained drink taste good, stability are stronger.If temperature is too high, fine jade
Fat decomposes serious, and the gel strength for resulting in is weaker, and the refreshing mouthfeel of the tender bullet of cunning is poor, and stability is poor.Thus, according to this
The brown gel of milk-contained drink that the method for preparing milk-contained drink of bright embodiment is obtained, with compared with abundant nutrition, splendid
Flavor taste, stronger stability or instant edible.
Embodiments in accordance with the present invention, stewing process time are 1～2 hour.Inventor is had found through many experiments, by
The product of matter process carries out stewing process, and the gel stability for enabling to is strong, elastic higher, excellent taste.If stand
Between it is longer, the gel of formation is softer, be similar to pasty state, so as to cause mouthfeel not good, if time of repose is too short, Gelatin Quality is not good,
Stability is poor.Thus, the brown gel of milk-contained drink that the according to embodiments of the present invention method for preparing milk-contained drink is obtained,
With compared with abundant nutrition, splendid flavor taste, stronger stability or instant edible.
Embodiments in accordance with the present invention, cooling treatment are to be cooled to not surpassing the mixture after filling process at 2～3 hours
Cross 4～10 DEG C.Inventor is it was unexpectedly observed that cool time length has material impact, cool time to the morphosis of gel
Long, gel is really up to the mark, is difficult filling, and cool time is too short, and gel is partially soft, poor quality.Specifically, can directly by filling place
The product of reason is placed in frozen water carries out cooling treatment.Thus, the according to embodiments of the present invention method for preparing milk-contained drink is obtained
The brown gel of milk-contained drink, with compared with abundant nutrition, splendid flavor taste, stronger stability or convenient eating
With.
It will be appreciated to those of skill in the art that above for the feature and advantage described by milk-contained drink, it is same suitable
For the method that this prepares milk-contained drink, will not be described here.
Milk-contained drink
In a third aspect of the present invention, the present invention proposes a kind of milk-contained drink.Embodiments in accordance with the present invention, drink containing breast
Material is prepared according to the method for preparing milk-contained drink described above.
It will be appreciated to those of skill in the art that above for the feature prepared described by the method for milk-contained drink and excellent
Point, is equally applicable to the milk-contained drink, will not be described here.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted particular technique or bar in embodiment
Part, carry out according to the technology or condition described by document in the art or according to product description.Agents useful for same or instrument
The unreceipted production firm person of device, be can by city available from conventional products.
Embodiment 1～4
In this embodiment, milk-contained drink is prepared according to the following steps：
(1) glucose (A), skimmed milk powder (B) and water (C) are mixed, and the mixture for obtaining is taken the photograph at (G)
Carry out (H) minute under family name's degree, obtain sterilized product；
(2) 0.05 gram of lactobacillus paracasei is seeded in sterilized product, in 37 degrees Celsius of bottom fermentations to zymotic fluid
When pH value is 4.0, terminates fermentation, obtain acidified milk；
(3) white granulated sugar (E), agar (F) and acidified milk (D) are mixed under 50～55 degrees Celsius, and is used water
1 kilogram is settled to, then resulting mixture is carried out at homogeneous at 50～55 degrees Celsius of temperature and the pressure of 18MPa
Reason, obtains homogenization product；
(4) homogenization product is stood into (I) hour under 50～55 degrees Celsius in filling cushion dashpot, and will be resulting
Mixture carry out under 50～55 degrees Celsius it is filling, then will be filling after product be placed directly within frozen water, cool down (J) hour,
Product after filling reaches (K) degree Celsius, so as to obtain milk-contained drink.
Wherein, technological parameter is as shown in table 1.
1 technological parameter of table
| Sequence number | Parameter | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| A | Glucose (gram) | 10 | 30 | 25 | 25 |
| B | Skimmed milk powder (gram) | 110 | 135 | 130 | 130 |
| C | Water (gram) | 880 | 835 | 845 | 845 |
| D | Acidified milk (gram) | 250 | 250 | 250 | 250 |
| E | White granulated sugar (gram) | 130 | 130 | 130 | 120 |
| F | Agar (gram) | 3 | 3.5 | 4 | 4.5 |
| G | Sterilization temperature (DEG C) | 98 | 95 | 98 | 96 |
| H | Sterilizing time (minute) | 150 | 160 | 140 | 150 |
| I | Time of repose (hour) | 1.5 | 1 | 2 | 1 |
| J | Cool time (hour) | 2 | 2 | 3 | 2.5 |
| K | Chilling temperature (DEG C) | 6 | 10 | 4 | 7 |
Comparative example 1
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference is,
The addition of agar is 1 gram.
Comparative example 2
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference is,
The addition of agar is 6 grams.
Comparative example 3
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference is,
In step (4), directly homogenization product is carried out filling, do not carry out stewing process.
Comparative example 4
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference is,
In step (4), time of repose is 3 hours.
Comparative example 5
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference is,
In step (4), filling temperature is 65 degrees Celsius.
Comparative example 6
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference is,
In step (4), will be filling after product be cooled to 10 DEG C at 5 hours.
Comparative example 7
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference is,
In step (2), when the pH value of zymotic fluid is 3.8, terminate fermentation.
Stability analysis
After milk-contained drink obtained by embodiment 1～4 and comparative example 1～7 is stored 21 days under 2～6 degrees Celsius, observation
Whether which there is bleed and lamination, as a result as shown in table 2.As can be seen that obtained by embodiment 1～4 and comparative example 2
The stability of milk-contained drink is preferable.
2 stability of table
Sensory evaluation
Sensory evaluation is carried out to the milk-contained drink obtained by embodiment 1～4 and comparative example 1～7, it is specific as follows shown：
Personnel are judged by 20 randomly selected carries out product sensory evaluation (also referred to as " taste tests ").Wherein, sense organ
Evaluation adopts point system：Point system is with numeral marking come the method for evaluating product or product performance, finally with many of average mark
Good and bad, code of points is determined for sequence less, with 0-10 point for interval, 0-2 point is considered as difference, 3-5 point be considered as it is general, 6-8 divide be considered as it is good,
9-10 point is considered as excellent.Evaluation content includes：Mouthfeel, color and luster, fragrance and overall assessment.As a result it is as shown in table 3.As can be seen that real
The flavor taste for applying milk-contained drink obtained by example 1～4 is preferable.
3 sensory evaluation of table
| Embodiment 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| top SCORES | 8.3 | 7.5 | 7.0 | 7.3 | 6.5 | 7.2 | 6.8 |
| Comparative example 7 | Embodiment 2 | Embodiment 3 | Embodiment 4 | ||||
| top SCORES | 6.8 | 8.2 | 8.4 | 8.5 |
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
Example ", or the description of " some examples " etc. mean specific features with reference to the embodiment or example description, structure, material or spy
Point is contained at least one embodiment or example of the present invention.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.And, the specific features of description, structure, material or feature can be with office
Combined in one or more embodiments or example in an appropriate manner.Additionally, in the case of not conflicting, the skill of this area
The feature of the different embodiments or example described in this specification and different embodiments or example can be tied by art personnel
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. a kind of milk-contained drink, it is characterised in that the milk-contained drink based on 1000 weight portions, the milk-contained drink include：
The acidified milk of 200～300 weight portions；
The white granulated sugar of 120～130 weight portions；
The agar of 3～5 weight portions；And
The water of surplus.
2. milk-contained drink according to claim 1, it is characterised in that the acidified milk based on 1000 weight portions, it is described
The raw material of acidified milk includes：
The glucose of 10～30 weight portions；
At least one of the raw milk and milk powder of 110～135 weight portions；And
The water of surplus.
3. a kind of method for preparing milk-contained drink described in claim 1 or 2, it is characterised in that include：
(1) at least one of raw milk and milk powder, glucose and water are carried out into the first mixed processing, and by resulting mixture
Sterilization processing is carried out, sterilized product is obtained；
(2) by lactobacillus inoculum to the sterilized product, and fermentation process is carried out, obtains acidified milk；
(3) white granulated sugar, agar, water and acidified milk are carried out into the second mixed processing, and resulting mixture is carried out
Matter process, obtains homogeneous product；And
(4) homogeneous product is carried out into stewing process, and resulting mixture is carried out at filling process and cooling successively
Reason, obtains the milk-contained drink.
4. method according to claim 3, it is characterised in that
Based on the described sterilized product of 1000 weight portions, the inoculum concentration of the lactic acid bacteria is 0.05 weight portion.
5. method according to claim 3, it is characterised in that
The fermentation process is to carry out to the pH value of zymotic fluid being 4.0～4.2 under 37 degrees Celsius.
6. method according to claim 3, it is characterised in that the sterilization processing is carried out under 95～99 degrees Celsius
130～160 minutes, preferably carry out under 98 degrees Celsius 150 minutes.
7. method according to claim 3, it is characterised in that second mixed processing, homogenization, stewing process and
Filling process are separately carried out under 50～55 degrees Celsius,
Optionally,
The stewing process time is 1～2 hour.
8. method according to claim 3, it is characterised in that the cooling treatment is by the mixing after the filling process
Thing was cooled at 2～3 hours less than 4～10 DEG C.
9. method according to claim 3, it is characterised in that the lactic acid bacteria is lactobacillus paracasei.
10. a kind of milk-contained drink, it is characterised in that the milk-contained drink is the method according to any one of claim 3～9
Prepare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610886256.6A CN106509102B (en) | 2016-10-11 | 2016-10-11 | Milk-contained drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610886256.6A CN106509102B (en) | 2016-10-11 | 2016-10-11 | Milk-contained drink and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106509102A true CN106509102A (en) | 2017-03-22 |
| CN106509102B CN106509102B (en) | 2019-09-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106942377A (en) * | 2017-03-28 | 2017-07-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-sugar type sour milk beverage and preparation method thereof |
| CN108112759A (en) * | 2017-12-18 | 2018-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee beverage and preparation method thereof |
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Cited By (2)
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| CN106942377A (en) * | 2017-03-28 | 2017-07-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-sugar type sour milk beverage and preparation method thereof |
| CN108112759A (en) * | 2017-12-18 | 2018-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee beverage and preparation method thereof |
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| CN106509102B (en) | 2019-09-27 |
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