CN106561826A - Method for preparing red date-Chinese wolfberry functional type blended milk - Google Patents

Abstract

The invention discloses a preparation method of jujube and wolfberry functional blended milk, which comprises the following steps: removing pits from jujubes and putting them into pure water, juicing them with a juicer until they are completely pulverized, filtering them through gauze, adding fruit Gelase is used for enzymolysis and extraction to obtain soluble solids, that is, jujube juice; put wolfberry into pure water, juice it through a juicer until it is completely crushed, filter through gauze, and add pectinase for enzymolysis and extraction to obtain Lycium barbarum juice; adding jujube juice and wolfberry juice to milk to obtain a mixed emulsion; adding barley syrup and a compound stabilizer to the mixed emulsion and centrifuging in a centrifuge to finally obtain red date and wolfberry functional blended milk. The blended milk combines the nutrients of red dates, wolfberry, milk and barley, has a unique flavor, is mellow and delicious, has a special sweet barley fragrance, is pure and natural, and has great benefits for human health.

Description

A preparation method of jujube and wolfberry functional blended milk

technical field

The invention relates to the technical field of beverage processing, in particular to a preparation method of jujube and wolfberry functional blended milk.

Background technique

Jujube is the fruit of the jujube tree of the genus Jujube in the family Rhamnaceae. Jujube is one of the earliest fruit varieties discovered in the world, and jujube is not only a unique fruit and vegetable resource in my country, but also a unique and advantageous fruit variety in China. At present, the planting area of jujube trees in my country is very extensive, and all provinces except Tibet and Heilongjiang have planted them, and more than 98% of jujube tree planting and nearly 100% of jujube production in the world are concentrated in our country. Jujube is not only rich in nutrition, but also known as the king of tonics among fruits. The processing technology of jujube has a very long history in our country. In the past, people usually made jujube into snacks such as dried jujube or preserved fruit. However, with the further research on the various nutrients and medicinal value of jujube , coupled with the continuous improvement of modern science and technology and research level, people began to pay attention to the deep processing of jujube after picking. At present, in addition to dried jujube and preserved jujube fruit, jujube beverage, jujube milk and the compound health care of jujube and other medicinal and edible products on the market There are more and more products on the market such as beverages, and they have been loved by more and more consumers.

Lycium barbarum belongs to the Solanaceae family and is a deciduous shrub type plant. It is a very important kind of Chinese herbal medicine in my country. The planting and medicinal value of wolfberry in my country were first recorded in "Shen Nong's Materia Medica" and "Compendium of Materia Medica". The research on wolfberry in my country focuses on Ningxia wolfberry and Xinjiang black wolfberry, and the most studied one is Ningxia wolfberry. At present, at home and abroad, the research of wolfberry is mainly concentrated on the research of wolfberry polysaccharides, wolfberry pigments, wolfberry betaine and new active ingredients of wolfberry. In my country, the research on the effective nutritional components in wolfberry mainly focuses on the clinical experiment analysis of LBP, betaine and wolfberry pigment and the research experiments on their efficacy. However, there may be many studies abroad on its efficacy.

With the advancement of social science and technology and the continuous improvement of people's living standards, people gradually began to pursue health food with the same source of medicine and food. The development of new products, wine compounded with red dates and wolfberry, beverages, yogurt, and functional blended milk are also favored by more and more consumers.

Modulated milk occupies an important place in the market because of its rich nutrition and easy-to-accept taste. How to perfectly combine these kinds of raw materials with strong characteristics, taking into account the aspects of nutrition, health care, taste and stability, and develop new varieties that meet market demand has always been the focus of industry research. Relevant patent documents are retrieved: CN102845523A "Red Date Wolfberry Milk and Its Preparation Method", the main content of the invention is to provide a red date wolfberry milk and a preparation method of the red date wolfberry milk. The invention is to simply mix and stir raw materials such as milk, jujube juice, wolfberry powder and the like, and pasteurize them at room temperature. The rehydration of wolfberry powder as raw material not only loses the nutritional and health-care substances and active ingredients in wolfberry, but also makes the taste and smell of the product much worse. Pasteurization at room temperature causes the loss of heat-sensitive nutrients and serious oxidation of flavor substances. The flavor and nutritional value of health care are greatly reduced, and precipitation problems are prone to occur.

Contents of the invention

In view of this, the purpose of the present invention is to address the deficiencies in the prior art, to provide a preparation method of jujube and wolfberry functional blended milk, which combines the nutritional components of red dates, wolfberry, milk and barley, with unique flavor, mellow and delicious, and special The barley is sweet.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A preparation method of jujube and wolfberry functional blended milk, comprising the following steps:

1) After the red dates are pitted, put them into pure water, juice them with a juicer until they are completely crushed, filter them through gauze, add pectinase for enzymatic extraction to obtain soluble solids, that is, red dates juice;

2) Put wolfberry into pure water, juice it with a juicer until it is completely pulverized, filter through gauze, add pectinase for enzymatic extraction to obtain wolfberry juice;

3) adding jujube juice and wolfberry juice to milk to obtain a mixed emulsion;

4) Add barley syrup and compound stabilizer to the mixed emulsion, and then centrifuge in a centrifuge to finally obtain red date and wolfberry functional blended milk.

Further, the jujube juice and wolfberry juice in the step 1) and step 2) are refrigerated after being sterilized.

Further, in the step 1), the solid-liquid ratio of jujube to pure water is 1:5-25g/mL, the amount of pectinase added is 0.5-3.5%, the enzymolysis temperature is 35-60°C, and the enzymolysis time is 0.5-3 hours, the pH of enzymatic hydrolysis is 2.5-5.

Further, in the step 2), the solid-liquid ratio of wolfberry and pure water is 1:5-25g/mL, the amount of pectinase added is 0.5-3%, the enzymolysis temperature is 40-60°C, and the enzymolysis time is 0.5-3 hours, the pH of enzymatic hydrolysis is 2.5-5.

Further, in the step 3), the added jujube juice accounts for 5-25% of the total milk weight, and the added wolfberry juice accounts for 5-25% of the total milk weight.

Further, the weight of barley syrup added in the step 4) accounts for 6-15% of the total weight of the mixed emulsion.

Further, the preparation of the barley syrup comprises the following steps:

a. Soaking: soak the barley in clear water for 8 hours after cleaning;

b. Baking: Drain the barley, spread it on a tray, and bake it in the oven until golden yellow;

c, powdering: pulverize the baked barley to a size below 90 mesh sieves with a high-speed pulverizer;

d. Gelatinization: Add barley flour to water at a ratio of 1:4 to 12 g/mL to water and put it in a constant temperature water bath at 75 to 85°C for gelatinization for 1.5 hours.

e. Liquefaction: Add 2-10% α-amylase by weight, keep 60-80°C for liquefaction in a water bath for 1.5-3.5 hours, then raise the temperature of the water bath to 100°C to kill the enzyme.

f. Saccharification: lower the temperature to 55-75°C, adjust the pH value to 4.5-5.5, add 4-8% glucoamylase and 40-60% bran by weight, saccharify at constant temperature for 45-65 minutes, and then The saccharified solution was prepared by boiling to inactivate the enzyme for 12 minutes.

g. Concentration: evaporating and concentrating the prepared saccharification liquid to barley syrup with a total sugar content of 60-80%.

Further, the weight of the composite stabilizer added in the step 4) accounts for 0.1-0.25% of the total weight of the mixed emulsion.

Further, the composite stabilizer is composed of the following components by weight: 1-5 parts of CMC, 1-5 parts of xanthan gum, and 1-5 parts of gellan gum.

Further, the rotating speed of the centrifuge in the step 4) is 3000r/min, and the centrifugation time is 10 minutes.

The present invention provides a method for preparing jujube and wolfberry functional blended milk. Red dates, wolfberry and milk are the main components. , adenosine, saponins and flavonoids have extremely high medical and health value. Red dates not only have the effects of strengthening the spleen and nourishing the stomach, nourishing qi and blood, detoxifying the drug, repairing the liver and enhancing muscle vitality, but also moistening the lungs and relieving cough, The effect of invigorating the kidney and nourishing the stomach, some of the active ingredients such as jujube polysaccharide, cyclic adenosine monophosphate and rutin are contained in jujube, but other fruits do not have it, so jujube has an irreplaceable function. Jujube has the following advantages: inhibit cancer cells, enhance immunity, help treat cardiovascular diseases, resist allergies and allergies, protect the liver, delay aging, nourish qi and blood, and long-term use of jujube and jujube products is beneficial to the health of young people and the elderly. Health plays a big role.

Lycium barbarum contains a large amount of wolfberry polysaccharide, betaine, and wolfberry pigment. Lycium barbarum polysaccharide is a water-soluble polysaccharide composed of various acidic heteropolysaccharides and proteins or polypeptides. It stimulates the body to produce antibodies by activating macrophages, thereby improving the body It has the functions of promoting immunity, anti-aging, anti-tumor, scavenging free radicals, anti-fatigue, anti-radiation, protecting liver, protecting and improving reproductive functions, etc. Betaine can promote lipid metabolism or resist fatty liver. Lycium barbarum pigment can improve human immune function, prevent and inhibit tumors and prevent atherosclerosis, and has important physiological functions of anti-oxidation and vitamin A synthesis precursor.

Barley has the effects of relaxing tendons and removing numbness, invigorating the spleen and removing dampness, reducing swelling and discharging pus. It has the effect of smoothing the skin, eliminating pigment spots, and reducing wrinkles. The proteolytic enzyme contained in it is very rich, which can soften the cutin of the skin and achieve the effect of smoothing the skin. In the present invention, barley syrup is prepared by treating barley, which not only increases the efficacy of barley in the blended milk, but also makes barley syrup replace ordinary carbohydrates, improves the taste of the blended milk, and avoids the use of other When blending sugars, milk has higher energy and is easy to gain weight, which is not conducive to the health of the drinker. The compound stabilizer plays a role in stabilizing and dispersing the blended milk, avoiding the appearance of gel and precipitation, and ensuring the taste of drinking.

The beneficial effects of the present invention are as follows:

1. The added jujube juice not only has the effects of invigorating the spleen and nourishing the stomach, nourishing qi and blood, detoxifying the poison, repairing the liver and enhancing muscle vitality, but also has the effects of moistening the lungs, relieving cough, nourishing the kidney and nourishing the stomach. Long-term use of jujube and jujube products is harmful to The physical health of adolescents and older adults plays a major role;

2. The wolfberry juice added contains a large amount of wolfberry polysaccharides, which can stimulate the body to produce antibodies by activating macrophages, thereby improving the body's immunity against the outside world, and has the functions of promoting immunity, anti-aging, anti-tumor, scavenging free radicals, anti-fatigue, Anti-radiation, liver protection, reproductive function protection and improvement;

3. Job's tears syrup not only adds the effect of Job's tears to the blended milk, such as relaxing muscles and eliminating numbness, invigorating spleen and dehumidification, reducing swelling and discharging pus, etc., but also makes Job's tears syrup replace ordinary carbohydrates, improving the taste of blended milk effect;

4. The blended milk combines the nutrients of jujube, wolfberry, milk and barley, has a unique flavor, is mellow and delicious, has a special sweetness of barley, is pure and natural, and has great benefits for human health.

detailed description

In order to better understand the present invention, the content of the present invention is further clearly set forth below in conjunction with the examples, but the protection content of the present invention is not only limited to the following examples, and the specific implementation methods are as follows:

Embodiment one:

This example provides a preparation method of jujube and wolfberry functional blended milk, which includes the following steps:

1) After the red dates are pitted, put them into pure water, juice them with a juicer until they are completely crushed, filter them through gauze, add pectinase for enzymatic extraction to obtain soluble solids, that is, red dates juice;

2) Put wolfberry into pure water, juice it with a juicer until it is completely pulverized, filter through gauze, add pectinase for enzymatic extraction to obtain wolfberry juice;

3) adding jujube juice and wolfberry juice to milk to obtain a mixed emulsion;

4) Add barley syrup and compound stabilizer to the mixed emulsion, and then centrifuge in a centrifuge to finally obtain red date and wolfberry functional blended milk.

The jujube juice and wolfberry juice in the step 1) and step 2) are refrigerated after being sterilized.

In the step 1), the solid-liquid ratio of jujube to pure water is 1:20g/mL, the amount of pectinase added is a%, the enzymolysis temperature is b°C, the enzymolysis time is c hours, and the enzymolysis pH is d.

In the step 2), the solid-liquid ratio of wolfberry and pure water is 1:15g/mL, the amount of pectinase added is 2.5%, the enzymolysis temperature is 50°C, the enzymolysis time is 2.5 hours, and the enzymolysis pH is 3.5.

The added weight of jujube juice in the step 3) accounts for 10% of the total milk weight, and the added weight of wolfberry juice accounts for 15% of the total milk weight.

Further, the weight of barley syrup added in the step 4) accounts for 10% of the total weight of the mixed emulsion.

Further, the preparation of the barley syrup comprises the following steps:

a. Soaking: soak the barley in clear water for 8 hours after cleaning;

b. Baking: Drain the barley, spread it on a tray, and bake it in the oven until golden yellow;

c, powdering: pulverize the baked barley to a size below 90 mesh sieves with a high-speed pulverizer;

d. Gelatinization: Add barley flour to water at a ratio of 1:8 g/mL to water, and put it in a constant temperature water bath at 80°C for 1.5 hours to gelatinize.

e, liquefaction: add the α-amylase that is 6% by weight, keep 70 ℃ and liquefy in the water bath for 2.5 hours, (the iodine solution does not change color, proves that the liquefaction is complete) then raise the temperature of the water bath to 100 ℃, extinguish enzyme.

f, saccharification: the temperature is lowered to 65°C, the pH value is adjusted to 5.0, adding 5.0% glucoamylase and 50% bran (the enzyme activity of β-amylase in the bran is 3700 μ/g, equivalent to 500,000 u/mL β-amylase 0.3%), constant temperature saccharification for 60 minutes, and then boiled to kill the enzyme for 12 minutes to obtain a saccharification solution.

g. Concentration: Evaporating and concentrating the prepared saccharification liquid to barley syrup with a total sugar content of 70%.

The weight of the composite stabilizer added in the step 4) accounts for 0.15% of the total weight of the mixed emulsion.

The composite stabilizer is composed of the following components by weight: 3 parts of CMC, 3 parts of xanthan gum and 3 parts of gellan gum.

The rotating speed of centrifuge in described step 4) is 3000r/min, and centrifugation time is 10 minutes.

This example is to study the enzymatic hydrolysis conditions of jujube, control the amount of pectinase added, enzymolysis time, temperature, and pH value in jujube treatment, and check the impact on the final jujube juice. The amount of pectinase added is a%, the enzymolysis temperature is b°C, the enzymolysis time is c hours, and the enzymolysis pH is d. The research is carried out by single factor test method. First, the pectinase addition amount is tested, and a is taken as 0, 1, 1.5, 2, 2.5, 3, 3.5 seven sets of numbers, b takes 50, c takes 2, d takes 3.5, detect the soluble solids content of jujube juice, and the table is as follows:

Test the enzymatic hydrolysis temperature, control b to take 35, 40, 45, 50, 55, and 60 six sets of data, a to take 2, c to take 2, and d to take 3.5, and the table is as follows:

Test the enzymatic hydrolysis time, c takes 0.5, 1, 1.5, 2, 2.5, 3 six groups of numbers, a takes 2, b takes 50, d takes 3.5, and the table is as follows:

Test the pH value of the enzymatic hydrolysis, d takes 2.5, 3, 3.5, 4, 4.5, 5 six groups of numbers, a takes 2, b takes 50, c takes 2, and the table is as follows:

Using the L ₉ (3 ⁴ ) orthogonal test table for the above single factor test results, the result is that the relative factors of jujube jujube juice extraction by enzymatic hydrolysis affect the soluble solids content in the following order: enzymatic hydrolysis pH > enzymatic hydrolysis Time>enzymolysis temperature>enzyme amount, the optimal level of enzymatic hydrolysis and extraction of jujube is 2.5% enzyme amount, enzymolysis temperature 45°C, enzymolysis pH 3.5, and enzymolysis time 2 hours.

Embodiment two

This example provides a preparation method of jujube and wolfberry functional blended milk, which includes the following steps:

1) After the red dates are pitted, put them into pure water, juice them with a juicer until they are completely crushed, filter them through gauze, add pectinase for enzymatic extraction to obtain soluble solids, that is, red dates juice;

2) Put wolfberry into pure water, juice it with a juicer until it is completely pulverized, filter through gauze, add pectinase for enzymatic extraction to obtain wolfberry juice;

3) adding jujube juice and wolfberry juice to milk to obtain a mixed emulsion;

4) Add barley syrup and compound stabilizer to the mixed emulsion, and then centrifuge in a centrifuge to finally obtain red date and wolfberry functional blended milk.

The jujube juice and wolfberry juice in the step 1) and step 2) are refrigerated after being sterilized.

In the step 1), the solid-liquid ratio of jujube to pure water is 1:20g/mL, the amount of pectinase added is 1.5%, the enzymolysis temperature is 50°C, the enzymolysis time is 2.5 hours, and the enzymolysis pH is 3.5.

In the step 2), the solid-liquid ratio of wolfberry and pure water is 1:15g/mL, the amount of pectinase added is e%, the enzymolysis temperature is f°C, the enzymolysis time is g hours, and the enzymolysis pH is h.

The added weight of jujube juice in the step 3) accounts for 10% of the total milk weight, and the added weight of wolfberry juice accounts for 15% of the total milk weight.

Further, the weight of barley syrup added in the step 4) accounts for 10% of the total weight of the mixed emulsion.

Further, the preparation of the barley syrup comprises the following steps:

a. Soaking: soak the barley in clear water for 8 hours after cleaning;

b. Baking: Drain the barley, spread it on a tray, and bake it in the oven until golden yellow;

c, powdering: pulverize the baked barley to a size below 90 mesh sieves with a high-speed pulverizer;

d. Gelatinization: Add barley flour to water at a ratio of 1:8 g/mL to water, and put it in a constant temperature water bath at 80°C for 1.5 hours to gelatinize.

e, liquefaction: add the α-amylase that is 6% by weight, keep 70 ℃ and liquefy in the water bath for 2.5 hours, (the iodine solution does not change color, proves that the liquefaction is complete) then raise the temperature of the water bath to 100 ℃, extinguish enzyme.

f, saccharification: the temperature is lowered to 65°C, the pH value is adjusted to 5.0, adding 5.0% glucoamylase and 50% bran (the enzyme activity of β-amylase in the bran is 3700 μ/g, equivalent to 500,000 u/mL β-amylase 0.3%), constant temperature saccharification for 60 minutes, and then boiled to kill the enzyme for 12 minutes to obtain a saccharification solution.

g. Concentration: Evaporating and concentrating the prepared saccharification liquid to barley syrup with a total sugar content of 70%.

The weight of the composite stabilizer added in the step 4) accounts for 0.15% of the total weight of the mixed emulsion.

The composite stabilizer is composed of the following components by weight: 3 parts of CMC, 3 parts of xanthan gum and 3 parts of gellan gum.

The rotating speed of centrifuge in described step 4) is 3000r/min, and centrifugation time is 10 minutes.

This example is to study the enzymatic hydrolysis conditions of wolfberry, control the amount of pectinase added, enzymatic hydrolysis time, temperature, and pH value in the treatment of wolfberry, and check the impact on the final wolfberry juice. The amount of pectinase added is e%, the enzymolysis temperature is f°C, the enzymolysis time is g hours, and the enzymolysis pH is h. The research is carried out by single factor test method. First, the pectinase addition amount is tested, and e is taken as 0.5, 1, 1.5, 2, 2.5, 3 six sets of numbers, f takes 50, g takes 1.5, h takes 3.5, and the table is as follows:

Test the enzymatic hydrolysis temperature, f takes 40, 45, 50, 55, and 60 five groups of numbers, e takes 3, g takes 1.5, h takes 3.5, and the table is as follows:

Test the enzymatic hydrolysis time, g is 0.5, 1, 1.5, 2, 2.5, 3 six groups of numbers, e is 3, f is 50, h is 3.5, and the table is as follows:

Test the pH value of enzymatic hydrolysis: h takes 2.5, 3, 3.5, 4, 4.5, 5 six groups of numbers, e takes 3, f takes 50, g takes 1.5, and the table is as follows:

Using the L ₉ (3 ⁴ ) orthogonal experimental table for the above single factor test results, the result is that the factors related to wolfberry juice extraction by enzymatic hydrolysis affect the soluble solids content in the order of enzymatic hydrolysis pH > enzymatic hydrolysis Temperature>enzymolysis time>enzyme amount, so the optimal conditions for enzymolysis and extraction of wolfberry are 2.5% enzyme amount, 50°C enzymolysis temperature, 3.5 enzymolysis pH, and 2.5 hours enzymolysis time.

Embodiment Three

This example provides a preparation method of jujube and wolfberry functional blended milk, which includes the following steps:

1) After the red dates are pitted, put them into pure water, juice them with a juicer until they are completely crushed, filter them through gauze, add pectinase for enzymatic extraction to obtain soluble solids, that is, red dates juice;

2) Put wolfberry into pure water, juice it with a juicer until it is completely pulverized, filter through gauze, add pectinase for enzymatic extraction to obtain wolfberry juice;

3) adding jujube juice and wolfberry juice to milk to obtain a mixed emulsion;

4) Add barley syrup and compound stabilizer to the mixed emulsion, and then centrifuge in a centrifuge to finally obtain red date and wolfberry functional blended milk.

The jujube juice and wolfberry juice in the step 1) and step 2) are refrigerated after being sterilized.

In the step 1), the solid-liquid ratio of jujube to pure water is 1:20g/mL, the amount of pectinase added is 1.5%, the enzymolysis temperature is 50°C, the enzymolysis time is 2.5 hours, and the enzymolysis pH is 3.5.

In the step 2), the solid-liquid ratio of wolfberry and pure water is 1:15g/mL, the amount of pectinase added is 2.5%, the enzymolysis temperature is 50°C, the enzymolysis time is 2.5 hours, and the enzymolysis pH is 3.5.

The added weight of jujube juice in the step 3) accounts for 10% of the total milk weight, and the added weight of wolfberry juice accounts for 15% of the total milk weight.

Further, the weight of barley syrup added in the step 4) accounts for 10% of the total weight of the mixed emulsion.

Further, the preparation of the barley syrup comprises the following steps:

a. Soaking: soak the barley in clear water for 8 hours after cleaning;

b. Baking: Drain the barley, spread it on a tray, and bake it in the oven until golden yellow;

c, powdering: pulverize the baked barley to a size below 90 mesh sieves with a high-speed pulverizer;

d. Gelatinization: Add barley flour to water at a ratio of 1:i (g/mL) to water and put it in a constant temperature water bath at 80°C for 1.5 hours to gelatinize.

e, liquefaction: add the α-amylase that is j% by weight percentage, keep k ℃ and liquefy in the water bath for 1 hour, (the iodine solution does not change color, proves that the liquefaction is complete) then raise the temperature of the water bath to 100 ℃, extinguish enzyme.

f, saccharification: the temperature is lowered to 65°C, the pH value is adjusted to 5.0, adding 5.0% glucoamylase and 50% bran (the enzyme activity of β-amylase in the bran is 3700 μ/g, equivalent to 500,000 u/mL β-amylase 0.3%), constant temperature saccharification for 60 minutes, and then boiled to kill the enzyme for 12 minutes to obtain a saccharification solution.

g. Concentration: Evaporating and concentrating the prepared saccharification liquid to barley syrup with a total sugar content of 70%.

The weight of the composite stabilizer added in the step 4) accounts for 0.15% of the total weight of the mixed emulsion.

The composite stabilizer is composed of the following components by weight: 3 parts of CMC, 3 parts of xanthan gum and 3 parts of gellan gum.

The rotating speed of centrifuge in described step 4) is 3000r/min, and centrifugation time is 10 minutes.

This embodiment is a test of the barley extract and liquefaction conditions in the preparation method of barley syrup. The barley powder is based on the ratio of material to water 1:i, the amount of α-amylase added j%, the liquefaction temperature k, and the liquefaction time l, through a single factor Experimental method is used for research. First, the ratio of barley powder to water is tested. i takes 4, 6, 8, 10, and 12 five groups of numbers, j takes 6, k takes 70, and l takes 2.5, and the following table is obtained:

Test the addition amount of α-amylase, j takes 2, 4, 6, 8, and 10 five groups of numbers, i takes 8, k takes 70, l takes 2.5, and the following table is obtained:

Test the liquefaction temperature, k is 60, 65, 70, 75, and 80 five sets of numbers, i is 8, j is 6, l is 2.5, and the following table is obtained:

Test the liquefaction time, l takes 1.5, 2, 2.5, 3, 3.5 five sets of numbers, i takes 8, j takes 6, k takes 70, and the following table is obtained:

According to the above four factors, the L ₉ (3 ⁴ ) orthogonal experiment table was made, and the result was amylase dosage > material-to-water ratio > time > temperature, and the optimum level of liquefaction was determined to be α-amylase dosage 6.0%, The ratio of material to water is 1:8, the temperature is 70°C, and the liquefaction time is 2.5h.

Embodiment four

This example provides a preparation method of jujube and wolfberry functional blended milk, which includes the following steps:

1) After the red dates are pitted, put them into pure water, juice them with a juicer until they are completely crushed, filter them through gauze, add pectinase for enzymatic extraction to obtain soluble solids, that is, red dates juice;

2) Put wolfberry into pure water, juice it with a juicer until it is completely pulverized, filter through gauze, add pectinase for enzymatic extraction to obtain wolfberry juice;

3) adding jujube juice and wolfberry juice to milk to obtain a mixed emulsion;

4) Add barley syrup and compound stabilizer to the mixed emulsion, and then centrifuge in a centrifuge to finally obtain red date and wolfberry functional blended milk.

The jujube juice and wolfberry juice in the step 1) and step 2) are refrigerated after being sterilized.

In the step 1), the solid-liquid ratio of jujube to pure water is 1:20g/mL, the amount of pectinase added is 1.5%, the enzymolysis temperature is 50°C, the enzymolysis time is 2.5 hours, and the enzymolysis pH is 3.5.

In the step 2), the solid-liquid ratio of wolfberry and pure water is 1:15g/mL, the amount of pectinase added is 2.5%, the enzymolysis temperature is 50°C, the enzymolysis time is 2.5 hours, and the enzymolysis pH is 3.5.

The added weight of jujube juice in the step 3) accounts for 10% of the total milk weight, and the added weight of wolfberry juice accounts for 15% of the total milk weight.

Further, the weight of barley syrup added in the step 4) accounts for 10% of the total weight of the mixed emulsion.

Further, the preparation of the barley syrup comprises the following steps:

a. Soaking: soak the barley in clear water for 8 hours after cleaning;

b. Baking: Drain the barley, spread it on a tray, and bake it in the oven until golden yellow;

c, powdering: pulverize the baked barley to a size below 90 mesh sieves with a high-speed pulverizer;

d. Gelatinization: Add barley powder to water at a ratio of 1:8 (g/mL) to water, and put it in a constant temperature water bath at 80°C for 1.5 hours to gelatinize.

e, liquefaction: add the α-amylase that is 6% by weight, keep 70 ℃ and liquefy in the water bath for 2.5 hours, (the iodine solution does not change color, proves that the liquefaction is complete) then raise the temperature of the water bath to 100 ℃, extinguish enzyme.

f, saccharification: the temperature is lowered to m ℃, the pH value is adjusted to 5.0, and the addition of n% glucoamylase and p% bran (the enzyme activity of β-amylase in the bran is 3700 μ/g, equivalent to 500,000 u/mL β-amylase 0.3%), saccharification at constant temperature for q minutes, and then boiling to inactivate the enzyme for 12 minutes to obtain a saccharification solution.

g. Concentration: Evaporating and concentrating the prepared saccharification liquid to barley syrup with a total sugar content of 70%.

The weight of the composite stabilizer added in the step 4) accounts for 0.15% of the total weight of the mixed emulsion.

The composite stabilizer is composed of the following components by weight: 3 parts of CMC, 3 parts of xanthan gum and 3 parts of gellan gum.

The rotating speed of centrifuge in described step 4) is 3000r/min, and centrifugation time is 10 minutes.

This example is an experiment on the saccharification conditions of barley syrup. The saccharification temperature m°C, the amount of glucoamylase n%, the amount of bran added p%, and the constant temperature saccharification time q minutes are studied by a single factor test method. First, the saccharification temperature Carry out the test, m takes 55, 60, 65, 70, 75 five sets of numbers, n takes 5, p takes 50, q takes 55, and the table is as follows:

Test the addition amount of glucoamylase, n takes 4, 5, 6, 7, and 8 five groups of numbers, m takes 65, p takes 50, q takes 55, and the table is as follows:

Test the amount of bran added, p is 40, 45, 50, 55, and 60 five groups, m is 65, n is 5, q is 55, and the table is as follows:

Test the saccharification time, q is 45, 50, 55, 60, and 65, m is 65, n is 5, p is 50, and the table is as follows:

According to the above four factors, the L ₉ (3 ⁴ ) orthogonal experiment table was made, and the result was that the influence order of each factor on the reducing sugar content in the saccharification solution was as follows: the amount of glucoamylase > temperature > time > the amount of bran. The optimal combination of saccharification level was determined by the verification test as adding 5% glucoamylase, 50% bran, 55min saccharification time and 65℃ temperature.

Embodiment five

This example provides a preparation method of jujube and wolfberry functional blended milk, which includes the following steps:

1) After the red dates are pitted, put them into pure water, juice them with a juicer until they are completely crushed, filter them through gauze, add pectinase for enzymatic extraction to obtain soluble solids, that is, red dates juice;

2) Put wolfberry into pure water, juice it with a juicer until it is completely pulverized, filter through gauze, add pectinase for enzymatic extraction to obtain wolfberry juice;

3) adding jujube juice and wolfberry juice to milk to obtain a mixed emulsion;

4) Add barley syrup and compound stabilizer to the mixed emulsion, and then centrifuge in a centrifuge to finally obtain red date and wolfberry functional blended milk.

The jujube juice and wolfberry juice in the step 1) and step 2) are refrigerated after being sterilized.

In the step 1), the solid-liquid ratio of jujube to pure water is 1:20g/mL, the amount of pectinase added is 1.5%, the enzymolysis temperature is 50°C, the enzymolysis time is 2.5 hours, and the enzymolysis pH is 3.5.

In the step 2), the solid-liquid ratio of wolfberry and pure water is 1:15g/mL, the amount of pectinase added is 2.5%, the enzymolysis temperature is 50°C, the enzymolysis time is 2.5 hours, and the enzymolysis pH is 3.5.

The added weight of jujube juice in the step 3) accounts for r% of the total milk weight, and the added weight of wolfberry juice accounts for s% of the total milk weight.

Further, the weight of barley syrup added in the step 4) accounts for t% of the total weight of the mixed emulsion.

Further, the preparation of the barley syrup comprises the following steps:

a. Soaking: soak the barley in clear water for 8 hours after cleaning;

b. Baking: Drain the barley, spread it on a tray, and bake it in the oven until golden yellow;

c, powdering: pulverize the baked barley to a size below 90 mesh sieves with a high-speed pulverizer;

d. Gelatinization: Add barley powder to water at a ratio of 1:8 (g/mL) to water, and put it in a constant temperature water bath at 80°C for 1.5 hours to gelatinize.

e, liquefaction: add the α-amylase that is 6% by weight, keep 70 ℃ and liquefy in the water bath for 2.5 hours, (the iodine solution does not change color, proves that the liquefaction is complete) then raise the temperature of the water bath to 100 ℃, extinguish enzyme.

f, saccharification: the temperature is lowered to 65°C, the pH value is adjusted to 5.0, adding 5.0% glucoamylase and 50% bran (the enzyme activity of β-amylase in the bran is 3700 μ/g, equivalent to 500,000 u/mL β-amylase 0.3%), constant temperature saccharification for 60 minutes, and then boiled to kill the enzyme for 12 minutes to obtain a saccharification solution.

g. Concentration: Evaporating and concentrating the prepared saccharification liquid to barley syrup with a total sugar content of 70%.

The weight of the composite stabilizer added in the step 4) accounts for u% of the total weight of the mixed emulsion.

The composite stabilizer is composed of the following components by weight: 3 parts of CMC, 3 parts of xanthan gum and 3 parts of gellan gum.

The rotating speed of centrifuge in described step 4) is 3000r/min, and centrifugation time is 10 minutes.

This example is a test of the final production process of blended milk. The addition of red date juice is r%, the addition of wolfberry juice is s%, the addition of barley syrup is t%, and the addition of compound stabilizer is u%. The single factor test is passed Firstly, the amount of red jujube juice added is tested, r takes 5, 10, 15, 20, and 25 five groups of numbers, s takes 15, t takes 10, u takes 0.15, and the table is as follows:

To test the amount of wolfberry juice added, s is 5, 10, 15, 20, and 25, r is 10, t is 10, u is 0.15, and the table is as follows:

Test the amount of barley syrup added, t is 6, 8, 10, 13, and 15, r is 10, s is 15, u is 0.15, and the table is as follows:

Test the amount of compound stabilizer added, u takes 0.10, 0.15, 0.20, 0.25 four sets of numbers, r takes 10, s takes 15, t takes 10, and the table is as follows:

According to the above four factors, an L ₉ (3 ⁴ ) orthogonal experiment table was made, and the results showed that the influence of each factor on the comprehensive score from large to small was the addition of jujube juice > the content of wolfberry juice > the addition of barley syrup > The amount of compound stabilizer added, so according to the analysis, it is concluded that the optimal level of blending process for jujube and wolfberry functional milk is: the addition of red date juice is 10%, the amount of wolfberry juice is 15%, and the amount of barley syrup is 10%. The additive amount is 0.15%.

Embodiment six

This example provides a preparation method of jujube and wolfberry functional blended milk, which includes the following steps:

1) After the red dates are pitted, put them into pure water, juice them with a juicer until they are completely crushed, filter them through gauze, add pectinase for enzymatic extraction to obtain soluble solids, that is, red dates juice;

2) Put wolfberry into pure water, juice it with a juicer until it is completely pulverized, filter through gauze, add pectinase for enzymatic extraction to obtain wolfberry juice;

3) adding jujube juice and wolfberry juice to milk to obtain a mixed emulsion;

4) Add barley syrup and compound stabilizer to the mixed emulsion, and then centrifuge in a centrifuge to finally obtain red date and wolfberry functional blended milk.

The jujube juice and wolfberry juice in the step 1) and step 2) are refrigerated after being sterilized.

In the step 1), the solid-liquid ratio of jujube to pure water is 1:20g/mL, the amount of pectinase added is 2.5%, the enzymolysis temperature is 45°C, the enzymolysis time is 2 hours, and the enzymolysis pH is 3.5.

In the step 2), the solid-liquid ratio of wolfberry and pure water is 1:15g/mL, the amount of pectinase added is 2.5%, the enzymolysis temperature is 50°C, the enzymolysis time is 2.5 hours, and the enzymolysis pH is 3.5.

The added weight of jujube juice in the step 3) accounts for 10% of the total milk weight, and the added weight of wolfberry juice accounts for 15% of the total milk weight.

Further, the weight of barley syrup added in the step 4) accounts for 10% of the total weight of the mixed emulsion.

Further, the preparation of the barley syrup comprises the following steps:

a. Soaking: soak the barley in clear water for 8 hours after cleaning;

b. Baking: Drain the barley, spread it on a tray, and bake it in the oven until golden yellow;

c, powdering: pulverize the baked barley to a size below 90 mesh sieves with a high-speed pulverizer;

d. Gelatinization: Add barley flour to water at a ratio of 1:8 (g/mL) to water, and put it in a constant temperature water bath at 70°C for 2.5 hours to gelatinize.

e, liquefaction: add the α-amylase that is 6% by weight, keep 70 ℃ and liquefy in the water bath for 2.5 hours, (the iodine solution does not change color, proves that the liquefaction is complete) then raise the temperature of the water bath to 100 ℃, extinguish enzyme.

f, saccharification: the temperature is lowered to 65°C, the pH value is adjusted to 5.0, adding 5% glucoamylase and 50% bran (the enzyme activity of β-amylase in the bran is 3700 μ/g, equivalent to 500,000 u/mL β-amylase 0.3%), saccharification at constant temperature for 55 minutes, and then boiling to inactivate the enzyme for 12 minutes to obtain a saccharification solution.

g. Concentration: Evaporating and concentrating the prepared saccharification liquid to barley syrup with a total sugar content of 70%.

The weight of the composite stabilizer added in the step 4) accounts for 0.15% of the total weight of the mixed emulsion.

The composite stabilizer is composed of the following components by weight: 3 parts of CMC, 3 parts of xanthan gum and 3 parts of gellan gum.

The rotating speed of centrifuge in described step 4) is 3000r/min, and centrifugation time is 10 minutes.

Color of the final product: the product is milky white with uniform color, slightly pale pink;

Taste and smell: unique red dates and wolfberry flavor, mellow and rich;

Tissue state: homogeneous milky liquid, no precipitation, no layering;

Taste: The taste is pure and delicate, with moderate sweetness.

The physical and chemical indicators are shown in the table below:

The total number of colonies (cfu/mL) ≤ 100; Escherichia coli (MPN/100mL) ≤ 3; pathogenic bacteria shall not be detected.

Claims (10)

1. a preparation method of jujube and wolfberry functional milk, characterized in that: comprising the steps: 1) After the red dates are pitted, put them into pure water, juice them with a juicer until they are completely crushed, filter them through gauze, add pectinase for enzymatic extraction to obtain soluble solids, that is, red dates juice; 2) Put wolfberry into pure water, juice it with a juicer until it is completely pulverized, filter through gauze, add pectinase for enzymatic extraction to obtain wolfberry juice; 3) adding jujube juice and wolfberry juice to milk to obtain a mixed emulsion; 4) Add barley syrup and compound stabilizer to the mixed emulsion, and then centrifuge in a centrifuge to finally obtain red date and wolfberry functional blended milk. 2. The preparation method of jujube and wolfberry functional blended milk according to claim 1, characterized in that: the red date juice and wolfberry juice in the step 1) and step 2) are refrigerated after being sterilized. 3. The preparation method of jujube and wolfberry functional milk as claimed in claim 1, characterized in that: the solid-liquid ratio of jujube and pure water in said step 1) is 1:5～25g/mL, pectinase is added The dosage is 0.5-3.5%, the enzymolysis temperature is 35-60°C, the enzymolysis time is 0.5-3 hours, and the enzymolysis pH is 2.5-5. 4. The preparation method of jujube and wolfberry functional blended milk as claimed in claim 1, characterized in that: the solid-liquid ratio of wolfberry and pure water in said step 2) is 1:5～25g/mL, and pectinase is added The dosage is 0.5-3%, the enzymolysis temperature is 40-60°C, the enzymolysis time is 0.5-3 hours, and the enzymolysis pH is 2.5-5. 5. The preparation method of jujube and wolfberry functional milk as claimed in claim 1, characterized in that: in said step 3), the weight of jujube juice added accounts for 5% to 25% of the total milk weight, and the weight of wolfberry juice added accounts for 5% of the total milk weight. 5-25% of the total weight of milk. 6. The preparation method of jujube and wolfberry functional blended milk according to claim 1, characterized in that the weight of barley syrup added in the step 4) accounts for 6-15% of the total weight of the mixed emulsion. 7. The method for preparing the jujube and wolfberry functional milk according to claim 1 or 6, wherein the preparation of the barley syrup comprises the following steps: a. Soaking: soak the barley in clear water for 8 hours after cleaning; b. Baking: Drain the barley, spread it on a tray, and bake it in the oven until golden yellow; c, powdering: pulverize the baked barley to a size below 90 mesh sieves with a high-speed pulverizer; d. Gelatinization: Add barley flour to water at a ratio of 1:4 to 12 g/mL to water and put it in a constant temperature water bath at 75 to 85°C for gelatinization for 1.5 hours. e. Liquefaction: Add 2-10% α-amylase by weight, keep 60-80°C for liquefaction in a water bath for 1.5-3.5 hours, then raise the temperature of the water bath to 100°C to kill the enzyme. f. Saccharification: lower the temperature to 55-75°C, adjust the pH value to 4.5-5.5, add 4-8% glucoamylase and 40-60% bran by weight, saccharify at constant temperature for 45-65 minutes, and then The saccharified solution was obtained by boiling to inactivate the enzyme for 12 minutes. g. Concentration: evaporating and concentrating the prepared saccharification liquid to barley syrup with a total sugar content of 60-80%. 8. The preparation method of jujube and wolfberry functional formulated milk according to claim 1, characterized in that: the weight of the compound stabilizer added in the step 4) accounts for 0.1-0.25% of the total weight of the mixed emulsion. 9. The preparation method of jujube and wolfberry functional blended milk according to claim 1 or 8, characterized in that: the composite stabilizer consists of the following components by weight: 1-5 parts of CMC, 1-5 parts of xanthan gum , 1 to 5 parts of gellan gum. 10. The method for preparing jujube and wolfberry functional blended milk as claimed in claim 9, characterized in that: in the step 4), the rotating speed of the centrifuge is 3000r/min, and the centrifugation time is 10 minutes.