CN106720352A - A kind of milk lid pulp beverage and its preparation technology - Google Patents
A kind of milk lid pulp beverage and its preparation technology Download PDFInfo
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- CN106720352A CN106720352A CN201611193761.9A CN201611193761A CN106720352A CN 106720352 A CN106720352 A CN 106720352A CN 201611193761 A CN201611193761 A CN 201611193761A CN 106720352 A CN106720352 A CN 106720352A
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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Abstract
The invention discloses a kind of milk lid pulp beverage, 0.5 2 parts of ADKP, 24 parts of calgon, 15 parts of sodium citrate, 1.5 4 parts of casein, 5 10 parts of whey powder, 48 parts of desalted whey, 8 14 parts of whole milk powder, 4 10 parts of white granulated sugar, 13 parts of butter, 37 parts of substitute of cocoa fat, 14 parts of oil with hydrogenated soybean, single 1.5 3 parts of fat of diglycerol acid, stearoyl such as 0.5 5 parts of sour 14 parts of sodium, 25 parts of essence and nisin.The present invention also disclosed the preparation technology of the milk lid pulp beverage.Milk lid slurry is fabricated to canned drink by the present invention, is easy to people to carry with, and meets the demand that people drink whenever and wherever possible, and milk lid slurry taste prepared by the present invention is mellow, drink it is in good taste, with good economic benefit and social benefit.
Description
Technical field
The present invention relates to a kind of beverage, specifically a kind of milk lid pulp beverage.
Background technology
With development, the raising of people's income and the change of people's consumption idea of science and technology, people can spend necessarily
In luxurious life by eating, drinking and playing, beverage is exactly a kind of common consumer goods of people to the money of quantity.Beverage be it is processed be made be suitable to supply
People or the liquid of livestock consumption, the espespecially liquid for quenching one's thirst, providing nutrition or refresh oneself.After the sixties, beverage industry starts
Extensive centralized production and at high speed development.Mineral water, soda, fruit juice, vegetable juice, milk, beer and grape wine etc. are all
Form extensive and automated production system.Beverage generally can be divided into pick-me-up and non-alcoholic drink, and non-alcoholic drink is again
Claim soft drink.Alcoholic beverage means to be drunk and beverage of ethanol (alcohol) content 0.5-65% for people, including various fermentations
Wine, Spirit and assembled alcoholic drinks.Non-alcoholic drink refers to that alcohol content is less than 0.5%, to supplement body water as main purpose
Supping, including solid beverage.Milk lid slurry is exactly a kind of emerging beverage quite popular to people, and milk lid slurry is divided into two-layer, on
Layer is milk lid, and lower floor is tea.But existing milk lid slurry is all to make teacher's field fabrication, it is impossible to meet people's drinking milk's lid slurry at any time
Requirement, and existing milk lid slurry taste it is not mellow enough.
The content of the invention
It is an object of the invention to provide a kind of milk lid pulp beverage, to solve the problems, such as to be proposed in above-mentioned background technology.
To achieve the above object, the present invention provides following technical scheme：
A kind of milk lid pulp beverage, is made up of following raw material according to weight portion：ADKP 0.5-2 parts, six inclined phosphorus
Sour sodium 2-4 parts, sodium citrate 1-5 parts, casein 1.5-4 parts, whey powder 5-10 parts, desalted whey 4-8 parts, whole milk powder 8-14
Part, white granulated sugar 4-10 part, butter 1-3 part, substitute of cocoa fat 3-7 parts, oil with hydrogenated soybean 1-4 parts, sour 1.5-3 parts of the fat of list diglycerol,
Stearoyl such as sour 1-4 parts, essence 2-5 parts and nisin 0.5-5 parts of sodium.
As further scheme of the invention：Essence uses one kind of liquid essence, powdered flavor or pulpous state essence.
As further scheme of the invention：Butter uses ultra-fine butter or thin matter butter.
The preparation technology of the milk lid pulp beverage, comprises the following steps that：
Step one, weighs raw material：Various raw materials are checked according to kind, specification, weight, packaging, credit rating is made
Organoleptic examination, and ask for the examination and test of products report or other quality vouchers carry out quality verification；
Step 2, allocates water phase：Operating personnel together add ADKP, calgon and sodium citrate
Speed emulsification in 65-70 degrees Celsius of pure water with 620-700 revs/min is uniform, divided in 3-5 minutes 3-5 times and slowly adds
Enter the casein of equivalent, whey powder, desalted whey, whole milk powder and white granulated sugar are slowly added into emulsification by emulsification after 10-15 minutes
Head center, emulsifying head is emulsified 25-30 minutes with 400-450 revs/min of emulsifying rate again, is again heated to 75-80 degrees Celsius, is obtained
To water phase；
Step 3, allocates oil phase：Added the dissolving of butter, substitute of cocoa fat and oil with hydrogenated soybean, after dissolving fully single double sweet
Olein and stearoyl such as sour sodium, it is emulsified 25-30 minutes at 60-80 degrees Celsius after dissolving fully again, obtain oil phase；
Step 4, mixing water phase and oil phase：The emulsification center for water being mutually slowly added into oil phase is emulsified, and has been added completely
It is emulsified 15-30 minutes at 55-80 degrees Celsius after finishing, essence and nisin are added, continue to emulsify 5-10 minutes, obtain
To the first mixed solution；
Step 5, tinning：The temperature of the first mixed solution is naturally cooled to 45-50 degrees Celsius, respectively in 5MPa and
The pressure of 30MPa descended twice homogenization machine, and tinning is then carried out under 45 degrees Celsius；
Step 6, it is sterilized：Sterilization kettle is preheated to 80 degrees Celsius, canned article is put into sterilization kettle and sterilization kettle is rapid
120-125 degrees Celsius is risen to, insulation is down to normal temperature after 10-15 minutes, manually rocks rapidly five times and can obtain finished product.
As further scheme of the invention：The time of homogeneous is respectively 5-8 minutes in homogenizer twice in step 5
With 6-10 minutes.
Compared with prior art, the beneficial effects of the invention are as follows：Preparation process is simple of the present invention, raw material sources it is abundant and
Low in raw material price, it is adaptable to large-scale industrial production；The present invention by milk lid slurry be fabricated to canned drink, be easy to people with
Body is carried, and meets the demand that people drink whenever and wherever possible, and milk lid slurry taste prepared by the present invention is mellow, drinks in good taste, is had
Good economic benefit and social benefit.
Specific embodiment
The technical scheme of this patent is described in more detail with reference to specific embodiment.
Embodiment 1
A kind of milk lid pulp beverage, is made up of following raw material according to weight portion：0.5 part of ADKP, hexa metaphosphoric acid
2 parts of sodium, 1 part of sodium citrate, 1.5 parts of casein, 5 parts of whey powder, 4 parts of desalted whey, 8 parts of whole milk powder, 4 parts of white granulated sugar, Huang
1 part of oil, 3 parts of substitute of cocoa fat, 1 part of oil with hydrogenated soybean, single 1.5 parts of fat of diglycerol acid, stearoyl such as sour 1 part of sodium, 2 parts of essence and breast
0.5 part of acid streptococci element.Essence uses liquid essence.
The preparation technology of the milk lid pulp beverage, comprises the following steps that：
Step one, weighs raw material：Various raw materials are checked according to kind, specification, weight, packaging, credit rating is made
Organoleptic examination, and ask for the examination and test of products report or other quality vouchers carry out quality verification；
Step 2, allocates water phase：Operating personnel together add ADKP, calgon and sodium citrate
It is uniform with the emulsification of 620 revs/min of speed in 65 degrees Celsius of pure water, the cheese that points 3 times are slowly added into equivalent in 3 minutes
Whey powder, desalted whey, whole milk powder and white granulated sugar are slowly added into emulsifying head center by element, emulsification after 10 minutes, and emulsifying head is again
Emulsified 25 minutes with 400 revs/min of emulsifying rate, be again heated to 75 degrees Celsius, obtain water phase；
Step 3, allocates oil phase：Added the dissolving of butter, substitute of cocoa fat and oil with hydrogenated soybean, after dissolving fully single double sweet
Olein and stearoyl such as sour sodium, emulsify 25 minutes at 60 c after dissolving fully again, obtain oil phase；
Step 4, mixing water phase and oil phase：The emulsification center for water being mutually slowly added into oil phase is emulsified, and has been added completely
It is emulsified 15 minutes at 55 degrees Celsius after finishing, essence and nisin are added, continue to emulsify 5 minutes, obtain first and mix
Close solution；
Step 5, tinning：The temperature of the first mixed solution is naturally cooled to 45 degrees Celsius, respectively in 5MPa and 30MPa
Pressure descended twice homogenization machine, tinning is then carried out under 45 degrees Celsius；
Step 6, it is sterilized：Sterilization kettle is preheated to 80 degrees Celsius, canned article is put into sterilization kettle and sterilization kettle is rapid
120 degrees Celsius are risen to, insulation is down to normal temperature after 10 minutes, manually rocks rapidly five times and can obtain finished product.
Embodiment 2
A kind of milk lid pulp beverage, is made up of following raw material according to weight portion：1.5 parts of ADKP, hexa metaphosphoric acid
3 parts of sodium, 3 parts of sodium citrate, 2.5 parts of casein, 8 parts of whey powder, 6 parts of desalted whey, 11 parts of whole milk powder, 7 parts of white granulated sugar, Huang
2 parts of oil, 5 parts of substitute of cocoa fat, 3 parts of oil with hydrogenated soybean, 2 parts of fat of single diglycerol acid, stearoyl as sour 2.5 parts of sodium, 3.5 parts of essence and
2 parts of nisin.Butter uses thin matter butter.
The preparation technology of the milk lid pulp beverage, comprises the following steps that：
Step one, weighs raw material：Various raw materials are checked according to kind, specification, weight, packaging, credit rating is made
Organoleptic examination, and ask for the examination and test of products report or other quality vouchers carry out quality verification；
Step 2, allocates water phase：Operating personnel together add ADKP, calgon and sodium citrate
It is uniform with the emulsification of 650 revs/min of speed in 68 degrees Celsius of pure water, the cheese that points 5 times are slowly added into equivalent in 4 minutes
Whey powder, desalted whey, whole milk powder and white granulated sugar are slowly added into emulsifying head center by element, emulsification after 13 minutes, and emulsifying head is again
Emulsified 27 minutes with 430 revs/min of emulsifying rate, be again heated to 77 degrees Celsius, obtain water phase；
Step 3, allocates oil phase：Added the dissolving of butter, substitute of cocoa fat and oil with hydrogenated soybean, after dissolving fully single double sweet
Olein and stearoyl such as sour sodium, it is emulsified 27 minutes at 72 degrees Celsius after dissolving fully again, obtain oil phase；
Step 4, mixing water phase and oil phase：The emulsification center for water being mutually slowly added into oil phase is emulsified, and has been added completely
It is emulsified 22 minutes at 66 degrees Celsius after finishing, essence and nisin are added, continue to emulsify 8 minutes, obtain first and mix
Close solution；
Step 5, tinning：The temperature of the first mixed solution is naturally cooled to 48 degrees Celsius, respectively in 5MPa and 30MPa
Pressure descended twice homogenization machine, tinning is then carried out under 45 degrees Celsius；
Step 6, it is sterilized：Sterilization kettle is preheated to 80 degrees Celsius, canned article is put into sterilization kettle and sterilization kettle is rapid
123 degrees Celsius are risen to, insulation is down to normal temperature after 14 minutes, manually rocks rapidly five times and can obtain finished product.
Embodiment 3
A kind of milk lid pulp beverage, is made up of following raw material according to weight portion：2 parts of ADKP, calgon 4
Part, 5 parts of sodium citrate, 4 parts of casein, 9 parts of whey powder, 7 parts of desalted whey, 13 parts of whole milk powder, 9 parts of white granulated sugar, butter 3
Part, 7 parts of substitute of cocoa fat, 4 parts of oil with hydrogenated soybean, single 3 parts of fat of diglycerol acid, stearoyl such as sour 4 parts of sodium, 5 parts of essence and lactic acid chain
4 parts of coccus element.Essence uses pulpous state essence.Butter uses ultra-fine butter.
The preparation technology of the milk lid pulp beverage, comprises the following steps that：
Step one, weighs raw material：Various raw materials are checked according to kind, specification, weight, packaging, credit rating is made
Organoleptic examination, and ask for the examination and test of products report or other quality vouchers carry out quality verification；
Step 2, allocates water phase：Operating personnel together add ADKP, calgon and sodium citrate
It is uniform with the emulsification of 680 revs/min of speed in 70 degrees Celsius of pure water, the cheese that points 3 times are slowly added into equivalent in 5 minutes
Whey powder, desalted whey, whole milk powder and white granulated sugar are slowly added into emulsifying head center by element, emulsification after 14 minutes, and emulsifying head is again
Emulsified 30 minutes with 440 revs/min of emulsifying rate, be again heated to 80 degrees Celsius, obtain water phase；
Step 3, allocates oil phase：Added the dissolving of butter, substitute of cocoa fat and oil with hydrogenated soybean, after dissolving fully single double sweet
Olein and stearoyl such as sour sodium, it is emulsified 28 minutes at 75 degrees Celsius after dissolving fully again, obtain oil phase；
Step 4, mixing water phase and oil phase：The emulsification center for water being mutually slowly added into oil phase is emulsified, and has been added completely
It is emulsified 28 minutes at 75 degrees Celsius after finishing, essence and nisin are added, continue to emulsify 10 minutes, obtain first and mix
Close solution；
Step 5, tinning：The temperature of the first mixed solution is naturally cooled to 50 degrees Celsius, respectively in 5MPa and 30MPa
Pressure descended twice homogenization machine, the time of homogeneous is respectively 6 minutes and 10 minutes in homogenizer twice, then Celsius 45
Tinning is carried out under degree；
Step 6, it is sterilized：Sterilization kettle is preheated to 80 degrees Celsius, canned article is put into sterilization kettle and sterilization kettle is rapid
124 degrees Celsius are risen to, insulation is down to normal temperature after 13 minutes, manually rocks rapidly five times and can obtain finished product.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be in other specific forms realized.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires to be limited rather than described above, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each implementation method is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Specification an as entirety, the technical scheme in each embodiment can also be formed into those skilled in the art through appropriately combined
May be appreciated other embodiment.
Claims (5)
1. a kind of milk lid pulp beverage, it is characterised in that be made up of according to weight portion following raw material：ADKP 0.5-2
Part, calgon 2-4 part, sodium citrate 1-5 parts, casein 1.5-4 parts, whey powder 5-10 parts, desalted whey 4-8 parts, entirely
8-14 parts of fat milk powder, white granulated sugar 4-10 parts, butter 1-3 parts, substitute of cocoa fat 3-7 parts, oil with hydrogenated soybean 1-4 parts, single diglycerol acid
Fat 1.5-3 parts, stearoyl such as sour 1-4 parts, essence 2-5 parts and nisin 0.5-5 parts of sodium.
2. milk lid pulp beverage according to claim 1, it is characterised in that the essence uses liquid essence, powdered flavor
Or one kind of pulpous state essence.
3. milk lid pulp beverage according to claim 1 and 2, it is characterised in that the butter is using ultra-fine butter or thin
Matter butter.
4. the preparation technology of a kind of milk lid pulp beverage as described in claim 1-3 is any, it is characterised in that specific steps are such as
Under：
Step one, weighs raw material：Various raw materials are checked according to kind, specification, weight, packaging, credit rating makees sense organ
Checking, and ask for examination and test of products report or other quality vouchers carries out quality verification；
Step 2, allocates water phase：ADKP, calgon and sodium citrate are added 65- by operating personnel together
Speed emulsification in 70 degrees Celsius of pure water with 620-700 revs/min is uniform, divided 3-5 times in 3-5 minutes and is slowly added into
Be slowly added into emulsifying head for whey powder, desalted whey, whole milk powder and white granulated sugar after 10-15 minutes by the casein of amount, emulsification
The heart, emulsifying head is emulsified 25-30 minutes with 400-450 revs/min of emulsifying rate again, is again heated to 75-80 degrees Celsius, obtains water
Phase；
Step 3, allocates oil phase：Single diglycerol acid is added the dissolving of butter, substitute of cocoa fat and oil with hydrogenated soybean, after dissolving fully
Fat and stearoyl such as sour sodium, it is emulsified 25-30 minutes at 60-80 degrees Celsius after dissolving fully again, obtain oil phase；
Step 4, mixing water phase and oil phase：The emulsification center for water being mutually slowly added into oil phase is emulsified, after addition is finished completely
It is emulsified 15-30 minutes at 55-80 degrees Celsius, add essence and nisin, continue to emulsify 5-10 minutes, obtain the
One mixed solution；
Step 5, tinning：The temperature of the first mixed solution is naturally cooled to 45-50 degrees Celsius, respectively 5MPa's and 30MPa
Pressure descended twice homogenization machine, and tinning is then carried out under 45 degrees Celsius；
Step 6, it is sterilized：Sterilization kettle is preheated to 80 degrees Celsius, canned article is put into sterilization kettle and sterilization kettle is rapidly increased to
120-125 degrees Celsius, insulation is down to normal temperature after 10-15 minutes, manually rocks rapidly five times and can obtain finished product.
5. the preparation technology of milk lid pulp beverage according to claim 4, it is characterised in that twice equal in the step 5
The time of homogeneous is respectively 5-8 minutes and 6-10 minutes in matter machine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611193761.9A CN106720352A (en) | 2016-12-21 | 2016-12-21 | A kind of milk lid pulp beverage and its preparation technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611193761.9A CN106720352A (en) | 2016-12-21 | 2016-12-21 | A kind of milk lid pulp beverage and its preparation technology |
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| CN106720352A true CN106720352A (en) | 2017-05-31 |
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| CN201611193761.9A Pending CN106720352A (en) | 2016-12-21 | 2016-12-21 | A kind of milk lid pulp beverage and its preparation technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751381A (en) * | 2017-07-18 | 2018-03-06 | 广州美晨科技实业有限公司 | A kind of milk lid powder and its application |
| CN111011527A (en) * | 2019-12-25 | 2020-04-17 | 光明乳业股份有限公司 | Milk-cover milk slurry and preparation method thereof |
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| CN103315071A (en) * | 2013-05-31 | 2013-09-25 | 盐城顶益食品有限公司 | Non-hydrogenated non dairy cream and preparation method therefor |
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| CN105341161A (en) * | 2015-12-08 | 2016-02-24 | 光明乳业股份有限公司 | Low-lactose ice cream milk plasma, preparation method thereof and ice cream containing ice cream milk plasma |
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2016
- 2016-12-21 CN CN201611193761.9A patent/CN106720352A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102870895A (en) * | 2012-10-19 | 2013-01-16 | 山东大树生物工程技术有限公司 | Whipped powdery non-dairy cream and preparation method thereof |
| CN103315071A (en) * | 2013-05-31 | 2013-09-25 | 盐城顶益食品有限公司 | Non-hydrogenated non dairy cream and preparation method therefor |
| CN105053495A (en) * | 2015-09-07 | 2015-11-18 | 安徽达诺乳业有限公司 | Milk powder special for ice creams |
| CN105341161A (en) * | 2015-12-08 | 2016-02-24 | 光明乳业股份有限公司 | Low-lactose ice cream milk plasma, preparation method thereof and ice cream containing ice cream milk plasma |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751381A (en) * | 2017-07-18 | 2018-03-06 | 广州美晨科技实业有限公司 | A kind of milk lid powder and its application |
| CN111011527A (en) * | 2019-12-25 | 2020-04-17 | 光明乳业股份有限公司 | Milk-cover milk slurry and preparation method thereof |
| CN111011527B (en) * | 2019-12-25 | 2022-09-02 | 光明乳业股份有限公司 | Milk-cover milk slurry and preparation method thereof |
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Application publication date: 20170531 |