CN106509536A - Lily whey beverage and preparation method thereof - Google Patents
Lily whey beverage and preparation method thereof Download PDFInfo
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- CN106509536A CN106509536A CN201610987621.2A CN201610987621A CN106509536A CN 106509536 A CN106509536 A CN 106509536A CN 201610987621 A CN201610987621 A CN 201610987621A CN 106509536 A CN106509536 A CN 106509536A
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- Prior art keywords
- bulbus lilii
- beverage
- whey beverage
- whey
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- 239000005862 Whey Substances 0.000 title claims abstract description 35
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 35
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000234435 Lilium Species 0.000 title abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (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 relates to a lily whey beverage and a preparation method thereof. The beverage is prepared by: mixing the following components evenly, and then carrying out boiling, filtering, homogenizing, packaging and sterilization. The components include, by weight, 8-10 parts of lily juice, 18-20 parts of whey, 8-10 parts of sucrose, 0.1-0.4 part of citric acid, 0.12-0.18 part of xanthan gum, 0.1-0.16 part of sodium carboxymethylcellulose, 0.02-0.06 part of sodium alginate, 0.10-0.14 part of sucrose ester, 0.02-0.04 part of glyceryl monoaliphatic ester, 0.1-0.3 part of ethyl maltol, and 65.44-58.72 parts of softened water. The beverage has palatable sour and sweet taste, the fragrance of lily and whey, rich nutrition, good mouthfeel, beautiful color, nutrition and health care functions, and is free of aggregation, delamination, sedimentation, floating oil and other phenomena during storage at room temperature within a long shelf-life, has stable quality, and is a safe, healthy, and fashionable compound nutritional beverage ready to enjoy by consumers at any time.
Description
Technical field
The present invention relates to daily drinks technical field, more particularly to a kind of Bulbus Lilii whey beverage and preparation method thereof.
Background technology
It is well known that lanzhou lily is the characteristic agricultural byproducts in Gansu Province, there is higher nutritive value, it is best in quality.Its
Property is sweet, be slightly cold, with clear cloudy lung moistening, invigorating the spleen and replenishing QI, and clearing away heat and promoting diuresis, cooling blood for hemostasis, invigorating the spleen and regulating the stomach, relieving cough and expelling phlegm, tranquillizing and allaying excitement,
The effects such as anticancer beauty and enhance immunity, containing protein, fat, various alkaloids, liliosideA and B, tazettine, autumn
Narcissus ammonia and phosphorus, ferrum, calcium, zinc, vitamin C, VB1、VB2, the human body desired nutritional composition such as carotene.
Yak milk surum is a kind of high nutrient protein, and its nutritive value is only second to egg white, has various nutrition and guarantor
Health-care function；And the essential amino acids in yak lactalbumin enrich very much, it is a kind of easy to digest, high nutritive value, baby is given birth to
The particularly suitable protein of length.Saccharide in milk surum is nearly all Lactose, and Lactose not only can provide energy for body, still have various
Nutrition and health function；Whey mineral is in good poised state in addition, with completely nutritive effect.So milk surum egg
A kind of fabulous protein sources of ablactational food are not only in vain, it applies also for Milk powder for middle-aged and old people formula, be the good of the old and the weak patient
Good nutritional supplementation.
At present on the market there is not yet there is the beverage for Bulbus Lilii and milk surum produced with combination.The purpose of the present invention is exactly to utilize
The resources advantage of Lanzhou fresh Bulbus Lilii, geography superiority, special product brand three advantages, along with technical advantage, by lanzhou lily from base
Plinth crops develop into the new product with high added value and are combined its yak milk surum with high nutritive value, there is provided it is a kind of with
Raw material is wanted based on lanzhou lily and yak milk surum, and nutritious, good mouthfeel, color and luster are attractive in appearance, have nutrition and health care effect concurrently
Beverage, can not only meet the pursuit that consumer suits one's taste, and can cater to the fast-developing trend of modern healthy industry.
The content of the invention
In view of this, the invention provides a kind of nutritious, good mouthfeel, have concurrently nutrition and health care effect Bulbus Lilii breast
Clear beverage, while additionally provide the preparation method of the high stability for the Bulbus Lilii whey beverage.
For solving above-mentioned technical problem, the present invention provides a kind of Bulbus Lilii whey beverage, it is characterised in that：The beverage is by following
Parts by weight of component is obtained：
8 ~ 10 parts of Bulbus Lilii juice, 18 ~ 20 parts of milk surum, 8 ~ 10 parts of sucrose, 0.1 ~ 0.4 part of citric acid, 0.12 ~ 0.18 part of xanthan gum, carboxylic
0.1 ~ 0.16 part of sodium carboxymethylcellulose pyce, 0.02 ~ 0.06 part of sodium alginate, 0.10 ~ 0.14 part of sucrose ester, monoglyceride 0.02 ~ 0.04
Part, 0.1 ~ 0.3 part of ethylmaltol, 65.44 ~ 58.72 parts of softened water.
The Bulbus Lilii juice is referred to be carried out fresh Bulbus Lilii cleaning, shells lobe, is put in color fixative solution and soaks after color fixative, and the shield
Color solution is heated to micro-boiling together and keeps 1 ~ 2min, then Jing crushing and beatings, filtration are obtained.
The nylon gauze filtered using 100 mesh.
The condition of color protection refers to that liquid ratio is 5:1 ~ 1.5, the color fixative time is 1 ~ 2 hour；Wherein, the color fixative solution by
Mass ratio is 1:0.2:0.1 water, sodium D-isoascorbate and citric acid are obtained.
The milk surum refers to that carrying out defat, acid adding to fresh yak milk is adjusted to its pH 4.6, filters prepared.
The nylon gauze filtered using 200 mesh.
Present invention also offers a kind of preparation method of Bulbus Lilii whey beverage, comprises the following steps：
（1）Weigh each component by formula；
（2）After by all components mixing and stirring, boil and keep 9 ~ 11min；
（3）The Bulbus Lilii whey beverage is obtained Jing after filtration, homogenizing, encapsulation, sterilizing.
The step（3）The middle nylon gauze filtered using 300 mesh.
The step（3）Middle processing condition is：25 ~ 35MPa of pressure, 500 ~ 600L/h of flow.
The step（3）Middle sterilising conditions are：87 ~ 93 DEG C of temperature, 25 ~ 30min of time.
The present invention has advantages below compared with prior art：
1st, there is the interaction of Bulbus Lilii, milk surum and other adjuvants in Bulbus Lilii whey beverage of the present invention, sweet mouthfeel is good to eat, have Bulbus Lilii
With milk surum fragrance, nutritious, good mouthfeel, color and luster are attractive in appearance, have nutrition and health care effect concurrently, not only meet consumer and suit one's taste
Pursuit, more cater to the fast-developing trend of modern healthy industry.
2nd, preparation method stability of the present invention is high, prepares the Bulbus Lilii whey beverage of the gained room temperature within the long shelf-life and preserves not
The phenomenon such as generation aggregation, layering, precipitation, oil slick, stay in grade, be consumer can enjoy at any time, safe and healthy, fashion
Composite nutritious beverage.
3rd, the resources advantage of effectively utilizes Lanzhou of the present invention fresh Bulbus Lilii, geography superiority, special product brand three advantages, add
Lanzhou lily is developed into the new product with high added value and by itself and high nutritive value from basic crops by technical advantage
Milk surum is combined, with significant actual application value and economic implications.
Specific embodiment
Embodiment 1
In Bulbus Lilii whey beverage, the parts by weight of component of each component is：Bulbus Lilii juice 10kg, 20 kg of milk surum, 10 kg of sucrose, citric acid
0.4 kg, 0.18 kg of xanthan gum, 0.16 kg of sodium carboxymethyl cellulose, 0.06 kg of sodium alginate, 0.14 kg of sucrose ester, succinum
0.04 kg of sour monoglyceride, 0.3 kg of ethylmaltol, softened water 58.72kg.The preparation method of Bulbus Lilii whey beverage include as
Lower step：
（1）Weigh each component by above-mentioned formula.
Before weighing, Bulbus Lilii juice can be produced by following steps：
（A）Fresh Bulbus Lilii is carried out cleaning, shells lobe, is put in color fixative solution and soaks color fixative.
Wherein, it is above-mentioned carry out color fixative to Bulbus Lilii lobe condition be：Liquid material mass ratio 5:1, color fixative time 2 h；Color fixative is molten
Liquid is 1 by mass ratio:0.2:0.1 water, sodium D-isoascorbate and citric acid are obtained.
（B）The Bulbus Lilii lobe and color fixative solution that color fixative is completed is heated to micro-boiling together, and keeps 2min.
（C）By the Bulbus Lilii lobe after burn be put into high-speed tissue mashing machine carry out crushing and beating obtain Bulbus Lilii slurry, wherein, rotating speed
10000r/min, time 10min.
（D）Bulbus Lilii slurry is filtered using the nylon gauze of 100 mesh, fresh Bulbus Lilii juice is obtained.
Milk surum can be produced by following steps：
（I）Fresh yak milk, Jing are filtered, are heated to 40 DEG C, then carry out defat using cream-milk separator to which.
（II）Add hydrochloric acid of the concentration between 30 ~ 35% in skim milk（Or lactic acid, acetic acid, citric acid）By its pH
4.6 are adjusted to, the casein precipitate in skim milk is made, milk surum juice is separated out.
（III）Filtered out using 200 mesh nylon gauzes and be obtained after precipitate milk surum.
Wherein, it is to preferably make milk surum to carry out defat to yak milk.In addition, the milk of different breeds of cattle its milk surum
Quality would also vary from, and the preparation cost of beverage and selling price also can be with variations, and those skilled in the art are concrete real
Shi Shike is selected accordingly according to concrete conditions such as the number of input cost, the positioning of selling price.
（2）After by load weighted all components mixing and stirring, boil and keep 10min.
In mixing process, first milk surum and Bulbus Lilii juice can be mixed, stir, in adding formula, specify component
Softened water, then add remaining component；When remaining component in addition to milk surum and Bulbus Lilii juice is added, can add one by one
Each component, it is disposable after also first can mix each component to add, or alternate manner, as long as these remaining components are added being
Can.
（3）Bulbus Lilii whey beverage is obtained Jing after filtration, homogenizing, encapsulation, sterilizing.
First with the nylon gauze filtration step of 300 mesh（2）In boil after mixed liquor, then existed with pressure homogenizer
The filtrate that uniform filtration is obtained under the conditions of 30MPa, is poured into Packaging Bottle after the completion of homogenizing（Or flexible package）And sealed,
Under the water bath condition that temperature is 90 DEG C, sterilize 30min.In above-mentioned homogenizing process, feed liquid is entered from homogenizing machine inlet, is gone out
Material mouth flows out, and flow-control is in 550L/h.
From from the point of view of commercial beverage product, the net capacity of packing container can be 250ml, naturally it is also possible to be other appearances
Amount size, those skilled in the art can be selected according to the actual requirements.
Bulbus Lilii whey beverage finished product out made above is creamy white, and shows without precipitation, free from admixture, without layering and suspension
As, and its sweet mouthfeel is good to eat, have light Bulbus Lilii and milk surum fragrance.
Embodiment 2
In Bulbus Lilii whey beverage, the parts by weight of component of each component is：Bulbus Lilii juice 8kg, milk surum 18kg, 8 kg of sucrose, citric acid 0.1
Kg, 0.12 kg of xanthan gum, 0.1 kg of sodium carboxymethyl cellulose, 0.02 kg of sodium alginate, 0.10 kg of sucrose ester, mono succinate
0.02 kg of glyceride, 0.1 kg of ethylmaltol, softened water 65.44kg.The preparation method of Bulbus Lilii whey beverage includes following step
Suddenly：
（1）Weigh each component by above-mentioned formula.
（2）After by load weighted all components mixing and stirring, boil and keep 9min.
（3）Bulbus Lilii whey beverage is obtained Jing after filtration, homogenizing, encapsulation, sterilizing.
Wherein, with pressure homogenizer under the conditions of 25MPa homogenizing step（2）In the mixed liquor that obtains, flow-control exists
500L/h, after bottling capping, sterilising temp is 92 DEG C, time 25min.
Other prepare details with embodiment 1, and here is omitted.
Bulbus Lilii whey beverage finished product out made above is creamy white, and shows without precipitation, free from admixture, without layering and suspension
As, and its sweet mouthfeel is good to eat, have light Bulbus Lilii and milk surum fragrance.
Embodiment 3
Monoglyceride adopts succinylated monoglyceride, and in Bulbus Lilii whey beverage, the parts by weight of component of each component is：Bulbus Lilii juice 9kg, breast
Clear 19kg, sucrose 9kg, 0.2 kg of citric acid, 0.15 kg of xanthan gum, 0.13 kg of sodium carboxymethyl cellulose, sodium alginate 0.04
Kg, sucrose ester 0.12kg, 0.03 kg of succinylated monoglyceride, 0.2 kg of ethylmaltol, softened water 62.13kg.Bulbus Lilii milk surum
The preparation method of beverage comprises the steps：
（1）Weigh each component by above-mentioned formula.
（2）After by load weighted all components mixing and stirring, boil and keep 11min.
（3）Bulbus Lilii whey beverage is obtained Jing after filtration, homogenizing, encapsulation, sterilizing.
Wherein, with pressure homogenizer under the conditions of 35MPa homogenizing step（2）In the mixed liquor that obtains, flow is 600L/h,
After pack sealing, sterilising temp is 90 DEG C, time 28min.
Other prepare details with embodiment 1, and here is omitted.
Bulbus Lilii whey beverage finished product out made above is creamy white, and shows without precipitation, free from admixture, without layering and suspension
As, and its sweet mouthfeel is good to eat, have light Bulbus Lilii and milk surum fragrance.
Above technical scheme provided by the present invention is described in detail.Specific case used herein is to this
Bright principle and embodiment are set forth, the explanation of above example be only intended to help understand the method for the present invention and its
Core concept.It should be pointed out that for those skilled in the art, in the premise without departing from the principle of the invention
Under, some improvement and modification can also be carried out to the present invention, these improve and modification also falls into the protection of the claims in the present invention
In the range of.
Claims (10)
1. a kind of Bulbus Lilii whey beverage, it is characterised in that：The beverage is obtained by following parts by weight of component：
8 ~ 10 parts of Bulbus Lilii juice, 18 ~ 20 parts of milk surum, 8 ~ 10 parts of sucrose, 0.1 ~ 0.4 part of citric acid, 0.12 ~ 0.18 part of xanthan gum, carboxylic
0.1 ~ 0.16 part of sodium carboxymethylcellulose pyce, 0.02 ~ 0.06 part of sodium alginate, 0.10 ~ 0.14 part of sucrose ester, monoglyceride 0.02 ~ 0.04
Part, 0.1 ~ 0.3 part of ethylmaltol, 65.44 ~ 58.72 parts of softened water.
2. a kind of Bulbus Lilii whey beverage as claimed in claim 1, it is characterised in that：The Bulbus Lilii juice is referred to be carried out fresh Bulbus Lilii
Cleaning, shell lobe, be put into color fixative solution in soak color fixative after, and the color fixative solution is heated to micro-boiling together and keeps 1 ~ 2min,
Jing crushing and beatings, filtration are obtained again.
3. a kind of Bulbus Lilii whey beverage as claimed in claim 2, it is characterised in that：The condition of color protection refers to that liquid ratio is 5:
1 ~ 1.5, the color fixative time is 1 ~ 2 hour；Wherein, the color fixative solution is 1 by mass ratio:0.2:0.1 water, D-araboascorbic acid
Sodium and citric acid are obtained.
4. a kind of Bulbus Lilii whey beverage as claimed in claim 2, it is characterised in that：The nylon yarn filtered using 100 mesh
Cloth.
5. a kind of Bulbus Lilii whey beverage as claimed in claim 1, it is characterised in that：The milk surum is referred to be entered to fresh yak milk
Its pH is adjusted to 4.6, filters prepared by row defat, acid adding.
6. a kind of Bulbus Lilii whey beverage as claimed in claim 5, it is characterised in that：The nylon yarn filtered using 200 mesh
Cloth.
7. a kind of preparation method of Bulbus Lilii whey beverage as claimed in claim 1, comprises the following steps：
（1）Weigh each component by formula；
（2）After by all components mixing and stirring, boil and keep 9 ~ 11min；
（3）The Bulbus Lilii whey beverage is obtained Jing after filtration, homogenizing, encapsulation, sterilizing.
8. the preparation method of Bulbus Lilii whey beverage as claimed in claim 7, it is characterised in that：
The step（3）The middle nylon gauze filtered using 300 mesh.
9. the preparation method of Bulbus Lilii whey beverage as claimed in claim 7, it is characterised in that：The step（3）Middle homogenizing bar
Part is：25 ~ 35MPa of pressure, 500 ~ 600L/h of flow.
10. the preparation method of Bulbus Lilii whey beverage as claimed in claim 7, it is characterised in that：The step（3）Middle sterilizing bar
Part is：87 ~ 93 DEG C of temperature, 25 ~ 30min of time.
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| CN201610987621.2A CN106509536A (en) | 2016-11-10 | 2016-11-10 | Lily whey beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610987621.2A CN106509536A (en) | 2016-11-10 | 2016-11-10 | Lily whey beverage and preparation method thereof |
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Family
ID=58350464
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212104A (en) * | 2017-07-25 | 2017-09-29 | 四川省都江堰市岷安生物制品有限责任公司 | A kind of yak whey beverage and preparation method thereof |
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| CN101664221A (en) * | 2009-09-22 | 2010-03-10 | 王向东 | Method for clarifying lily juice by enzymolysis |
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