CN106754158A - Rum fruit juice milk drink and preparation method thereof - Google Patents
Rum fruit juice milk drink and preparation method thereof Download PDFInfo
- Publication number
- CN106754158A CN106754158A CN201610985569.7A CN201610985569A CN106754158A CN 106754158 A CN106754158 A CN 106754158A CN 201610985569 A CN201610985569 A CN 201610985569A CN 106754158 A CN106754158 A CN 106754158A
- Authority
- CN
- China
- Prior art keywords
- rum
- fruit juice
- milk
- parts
- essence
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The invention discloses a kind of Rum fruit juice milk drink and preparation method thereof, the component of the drink and the mass fraction of each component include：6~85 parts of raw milk, 0.1~2 part of Rum, 0.1~6 part of fruit juice, 3~7 parts of white granulated sugar, 0.1~3 part of HFCS, 0.3~2.5 part of converted starch, 0.2~0.6 part of compound emulsion thickener, 0.001~0.05 part of essence, water complements to 100 parts.Milk, Rum, the mixing of fruit juice by different proportion of the invention, make product that there is the peculiar flavour of Rum, compound emulsion stabilizer is added simultaneously, addition acidic juice and alcohol is reduced to adversely affect albumen, the problems such as can preventing that product from now precipitating in the shelf-life, albumen flocculates, be layered, grow dim, ensure the quality of product, expanded for local flavor and technical support is provided, with high application value.The present invention is used for field of beverage preparation.
Description
Technical field
The present invention relates to technical field of food additives and food and drink processing technique field, and in particular to a kind of bright nurse
Wine fruit juice milk drink and preparation method thereof.
Background technology
Milk is nutritious, easily digests and assimilates, and instant, it has also become the important composition portion of people's diet
Point.At present, in the market milk drink product special flavour is more single, but with the continuous lifting of the level of consumption, consumer is pursuing
While nutrition, the taste and product novelty of product are also increasingly paid close attention to.
Rum, is a kind of Spirit produced as raw material with cane molasses, according to different raw materials and brews not Tongfang
Method, Rum can be divided into：Bright nurse white wine, bright nurse wine, light Rum, Lang Muchang wine, strong perfume Rum etc., spirituosity 38%~
50%, wine liquid has amber, brown, also there is colourless.Research finds, after Rum is allocated with fruit juice, unique flavor, fruit
Juice expresses the fragrance of wine to a certain extent, and it is that can reach the strong effect of aroma to reduce alcohol consumption, is combined with milk, is made
Alcoholic aroma is softer, is a delicious rare drink with nutrition of collection, assigns product more young, fashion units
Element, while also making that milk drink product taste is more novel, variation, enables milk drink category to expand.
But the materials such as Rum, fruit juice, cocoa power, fibert sauce are added in cow's milk content high under current study condition
Afterwards, a series of problems can be brought to product stability.Addition alcohol easily causes albumen dehydration aggregation denaturation, shows to grow dim, egg
The wild effects such as leucismus；There is aggregation, flocculation because pH reductions are also easily caused albumen in the acidic materials such as addition fruit juice；Add
Product is easily caused with raw materials such as cocoa power, fibert sauce and occurs layering, precipitation in shelf life, influence the shelf stable of product
Property.
Nonalcoholic according to the classification of current GB2760 food is soft drink, so common milk beverage is soft drink
Material, wherein, milk protein content belongs to milk-contained drink less than 2.3, and modulation breast is belonged to higher than 2.3.Do not have also in the market
The flavored drink with long quality guarantee period of wine taste is added as base-material with milk, therefore, urgent need is a kind of can be in milk drink
On the basis of increase Rum local flavor, while realizing the Rum fruit juice milk drink of industrialized production.
The content of the invention
It is an object of the invention to provide one kind with fresh milk or milk powder as primary raw material, it is aided with Rum, fruit juice etc. various
The Rum fruit juice milk drink of dispensing；Compound emulsion thickener is added simultaneously, to solve product after the addition raw material such as Rum
Albumen flocculation, precipitation equistability problem, make it possible that wine taste dairy product realizes industrialization.
To achieve the above object the invention discloses a kind of Rum fruit juice milk drink, the component and each group of the drink
The mass fraction for dividing includes：6~85 parts of raw milk, 0.1~2 part of Rum, 0.1~6 part of fruit juice, 3~7 parts of white granulated sugar, fruit Portugal
0.1~3 part of syrup, 0.3~2.5 part of converted starch, 0.2~0.6 part of compound emulsion thickener, 0.001~0.05 part of essence, water
Complement to 100 parts.
Preferably, the component of the drink and the mass fraction of each component include：50~70 parts of raw milk, Rum 0.5
~1.5 parts, 0.5~4 part of fruit juice, 4~6 parts of white granulated sugar, 0.5~2 part of HFCS, 0.5~2 part of converted starch, compound emulsion
0.3~0.5 part of thickener, 0.01~0.04 part of essence, water complements to 100 parts.
Preferably, the component of the drink and the mass fraction of each component include：65 parts of raw milk, 1 part of Rum, fruit juice
2 parts, 5 parts of white granulated sugar, 1.5 parts of HFCS, 1.5 parts of converted starch, 0.4 part of compound emulsion thickener, 0.035 part of essence, water
Complement to 100 parts.
Preferably, described raw milk is the one kind in Fresh Milk or reconstituted milk；The Rum is Luzhou-flavor, alcohol
Spend is 38%；The fruit juice is one or more in blue or green grape juice, red grape juice, red extraction of the juice, blue or green extraction of the juice or rose juice；It is described
Converted starch is hydroxypropyl starch；The essence is chocolate essence, milk flavour, rum essence, blue or green Titian essence or Portugal
One or more in grape essence.
Preferably, the component of the compound emulsion thickener and the mass fraction of each component include：Single, double glycerol stearate
1~7 part of fatty acid ester, 1~10 part of casein sodium, 1~6 part of microcrystalline cellulose, 0.1~0.3 part of carragheen, sodium tripolyphosphate
0.3~1.5 part and 0.5~1.5 part of sodium acid carbonate.
Preferably, the component of the compound emulsion thickener and the mass fraction of each component include：Single, double glycerol stearate
5 parts of fatty acid ester, 7 parts of casein sodium, 3 parts of microcrystalline cellulose, 0.2 part of carragheen, 0.5 part of sodium tripolyphosphate and sodium acid carbonate
1 part.
Preferably, a kind of Rum fruit juice milk drink also includes 0.1~3 part of dispensing.
Preferably, the dispensing is one or more in cocoa power, cocoa butter or fibert sauce.
Still further aspect, the invention discloses a kind of preparation method of Rum fruit juice milk drink, methods described includes
Following steps：
First, Fresh Milk is heated to 65~70 DEG C of 5~10s for the treatment of, is cooled to less than 10 DEG C, raw milk is obtained；Or will
Milk powder is added into 40~50 DEG C of water and stirs 15min, stands 30min, is cooled to less than 10 DEG C, and raw milk is obtained；
2nd, will white granulated sugar, HFCS, compound emulsion thickener and dispensing add 75~85 DEG C of hot water in stirring 15~
20min, is cooled to less than 60 DEG C and adds converted starch, and high pressure homogenizer homogeneous 1 time, is cooled under the conditions of 50~55 DEG C of 20Mpa
Less than 10 DEG C, thickening auxiliary material is obtained；
3rd, fruit juice is diluted 2~3 times with 8~18 DEG C of water, regulation pH value is obtained dilution fruit juice to 6.8~7；
4th, by obtained thickening auxiliary material in step 2, in step 3 under obtained dilution fruit juice stirring condition with step one
In the mixing of obtained raw milk, and continue 5~10min of stirring, add Rum, essence and water, 65~85 DEG C of 25~35Mpa bars
High pressure homogenizer homogeneous 1~2 time under part, under the conditions of 134~140 DEG C of 3~15s after ultra high temperature short time sterilization, be cooled to 35 DEG C with
Under, Rum fruit juice milk drink is obtained.
Alcohol can make milk protein that aggregate and precipitate occurs, and Rum fruit juice milk drink of the invention is increased using compound emulsion
Thick dose of offer stability solution, mainly wraps up albumen using emulsifying agent, colloid, prevents from being combined with alcohol molecule, uses
The pH adjusting agents such as sodium acid carbonate, make milk protein keep certain acid-base value, prevent product from adding the acidic materials such as Rum, fruit juice
Flocculation sediment, solves shelf life stability afterwards.
Single in above-mentioned compound emulsion thickener, bi-tristearin HLB value is 3.8, is oil soluble emulsifying agent, its point
There is the alkyl and hydrophilic hydroxyl of oleophylic simultaneously in minor structure, but its lipophile exceedes hydrophily.In cow's milk and cocoa power
After this kind of emulsifying agent is added in the system that grease and other parts are constituted, its interface just between two kinds of materials is adsorbed,
Form interfacial film.In this interfacial film, emulsifying agent is aligned by its intra-molecular polarity.I.e. oleophilic moiety stretches to oil,
And hydrophilic segment is aligned towards water.The result is that the oleophilic moiety of oil molecule and emulsifying agent is a side, with hydrone and emulsification
The hydrophilic segment of agent is the interaction of the opposing party.This interaction makes interfacial tension change.Interfacial tension change can
So that a kind of liquid is scattered in another liquid with drops, that is, form emulsion.Interfacial film has certain intensity, right
Dispersed phase drop shields, and makes drop that aggregation is difficult in mutually collision.The use of emulsifying agent makes protein molecular divide each other
From, isolate with alcohol molecule is dissolved in water, effectively prevent the risk that milk protein and alcohol flocculate.
Microcrystalline cellulose is a kind of straight chain formula polysaccharide combined with β-Isosorbide-5-Nitrae glucoside bond, by plant material be hydrolyzed into α-
After cellulose, then the crystalloid fiber formed after the depolymerization of part.White fine crystalline powder, odorless, it is tasteless, do not dissolve in
Water, can disperse in water.Crystal grain size is powdery rank in 2~200 μm of microcrystalline cellulose, is mainly used as filler
Or dietary fiber supplement etc., without stabilization function, wherein diameter：2~15 μm of microcrystalline cellulose have fat substituted effect；Mechanical shear
Particle diameter is decreased below 1 μm by shear force grinding, obtains final product the colloidal state level MCC with colloid property.Via appropriate scattered colloidal state level
MCC, can form three-dimensional net structure so as to embody the characteristic of colloid with faint hydrogen bond knot.After compound with CMC, in water easily
In dispersion.MCC/CMC compounds are acted on after disperseing in liquid diary product through high shear force (high-speed stirred crosses homogenizer),
Effective three-dimensional network can be formed with hydrogen bond with water, can prevent insoluble particle (such as denatured protein) from settling.
Carragheen can be reacted to form casein micelles with casein, and protection very well is played to casein, prevent protein acid
Denaturation and aggregate and precipitate, it is ensured that the stable homogeneous state of system, while carrageenan molecule can also be combined to form with casein
Three-dimensional net structure, prevents particles in solution from settling.
Phosphate buffers conditioning agent as pH, can buffer pH changes after acid adding, plays pH stabilizations；Casein is prevented with acid
Reaction, is changed into free state and flocculates, and improves the heat endurance of emulsion, while there is the effect of chelated metal ions, it is main
If calcium ion, so as to reduce the chance that the albumen micella sensitive to calcium ion is contacted with calcium ion, prevent albumen and calcium from
There is aggregate and precipitate in son, improve the buffer capacity of emulsion, improve the heat endurance of emulsion.
The invention has the advantages that：
1st, milk, Rum, the mixing of fruit juice by different proportion of the invention, makes product have unique wind of Rum
Taste, while retaining milk nutritional ingredient, expands product special flavour and category, makes it possible that product special flavour is mashed up.
2nd, the present invention reduces addition acidic juice and alcohol to the unfavorable shadow of albumen by adding compound emulsion stabilizer
Ring；Improve cocoa power, the suspension of fibert sauce simultaneously, can prevent product from now precipitating in the shelf-life, albumen flocculation, layering, hair
The problems such as flower, it is ensured that the quality of product, expanded for local flavor and technical support is provided.
3rd, the present invention is rich in various fruits vitamin, and taste lubrication, alcohol content is low, is saving Rum peculiar flavour
While, with high nutritive value, produce process is simple, safety and sanitation, it is easy to which large-scale production is promoted.
Specific embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
Embodiment 1
The Rum fruit juice milk drink of the present embodiment, prepares according to the following steps：
First, 65 parts of Fresh Milks are heated to 70 DEG C for the treatment of 5s, are cooled to less than 10 DEG C, raw milk is obtained；
2nd, by 5 portions of white granulated sugars, 1.5 parts of HFCSs, 0.4 part of compound emulsion thickener, 0.5 portion of cocoa power, 0.5 part can
Can fat and 1 part of fibert sauce add 76 DEG C of hot water in stir 20min, be cooled to less than 60 DEG C additions, 1.5 parts of hydroxypropyl starch, 51
High pressure homogenizer homogeneous 1 time, is cooled to less than 10 DEG C under the conditions of DEG C 20Mpa, and thickening auxiliary material is obtained；
3rd, 1 portion of blue or green grape juice and 1 part of rose juice are diluted 3 times with 16 DEG C of water, pH value are adjusted to 6.8 using sodium acid carbonate,
Dilution fruit juice is obtained；
4th, by obtained thickening auxiliary material in step 2, in step 3 under obtained dilution fruit juice stirring condition with step one
In the mixing of obtained raw milk, and continue to stir 8min, add Luzhou-flavor Rum, 0.015 part that 1 part of alcoholic strength is 38% skilful
Gram force essence, 0.01 part of milk flavour, 0.01 part of rum essence and water, high pressure homogenizer homogeneous 1 under the conditions of 85 DEG C of 30Mpa
It is secondary, under the conditions of 135 DEG C of 15s after ultra high temperature short time sterilization, less than 35 DEG C are cooled to, Rum fruit juice milk drink is obtained；
Wherein, the compound emulsion thickener contains 5 parts of lists, double glycerol stearate fat acid esters, 7 parts of casein sodiums, 3
Part microcrystalline cellulose, 0.2 part of carragheen, 0.5 part of sodium tripolyphosphate and 1 part of sodium acid carbonate.
Embodiment 2
The Rum fruit juice milk drink of the present embodiment, prepares according to the following steps：
First, 85 portions of milk powder are added into 50 DEG C of water and stirs 15min, stand 30min, be cooled to less than 10 DEG C, original is obtained
Material breast；
2nd, 6 portions of white granulated sugars, 0.1 part of HFCS, 0.6 part of compound emulsion thickener and 0.1 part of cocoa butter are added 75 DEG C
19min is stirred in hot water, less than 60 DEG C additions, 2.5 parts of hydroxypropyl starch, high pressure homogenizer under the conditions of 53 DEG C of 20Mpa are cooled to
Homogeneous 1 time, is cooled to less than 10 DEG C, and thickening auxiliary material is obtained；
3rd, by 0.1 portion of blue or green grape juice, 0.1 part of red grape juice, 0.1 part of red extraction of the juice, 0.2 part of blue or green extraction of the juice and 0.3 part of rose juice
2 times are diluted with 18 DEG C of water, pH value is adjusted to 6.9 using sodium acid carbonate, dilution fruit juice is obtained；
4th, by obtained thickening auxiliary material in step 2, in step 3 under obtained dilution fruit juice stirring condition with step one
In the mixing of obtained raw milk, and continue to stir 6min, add Luzhou-flavor Rum, 0.015 Portugal that 0.5 part of alcoholic strength is 38%
Grape essence and water, high pressure homogenizer homogeneous 1 time under the conditions of 75 DEG C of 35Mpa are cold under the conditions of 140 DEG C of 10s after ultra high temperature short time sterilization
But to less than 35 DEG C, Rum fruit juice milk drink is obtained；
Wherein, the compound emulsion thickener contains 4 parts of lists, double glycerol stearates fat acid esters, 10 parts of casein sodiums,
1 part of microcrystalline cellulose, 0.1 part of carragheen, 1.5 parts of sodium tripolyphosphates and 1.3 parts of sodium acid carbonates.
Embodiment 3
The Rum fruit juice milk drink of the present embodiment, prepares according to the following steps：
First, 6 parts of Fresh Milks are heated to 65 DEG C for the treatment of 10s, are cooled to less than 10 DEG C, raw milk is obtained；
2nd, by 5 portions of white granulated sugars, 2 parts of HFCSs, 0.5 part of compound emulsion thickener, 0.5 part of cocoa power, 0.5 part of cocoa
Fat and 1 part of fibert sauce stir 18min in adding 78 DEG C of hot water, are cooled to less than 60 DEG C additions, 2 parts of hydroxypropyl starch, 55 DEG C
High pressure homogenizer homogeneous 1 time under the conditions of 20Mpa, is cooled to less than 10 DEG C, and thickening auxiliary material is obtained；
3rd, 3 portions of blue or green grape juices and 3 parts of red extractions of the juice are diluted 3 times with 10 DEG C of water, pH value to 7, system is adjusted using sodium acid carbonate
Fruit juice must be diluted；
4th, by obtained thickening auxiliary material in step 2, in step 3 under obtained dilution fruit juice stirring condition with step one
In the mixing of obtained raw milk, and continue to stir 5min, add Luzhou-flavor Rum, 0.01 part that 2 parts of alcoholic strengthes are 38% skilful
Gram force essence, 0.01 part of milk flavour, 0.01 part of rum essence, 0.01 part of blue or green Titian essence, 0.01 part of grape essence and water, 80
High pressure homogenizer homogeneous 2 times, under the conditions of 139 DEG C of 8s after ultra high temperature short time sterilization, is cooled to less than 35 DEG C under the conditions of DEG C 33Mpa,
Rum fruit juice milk drink is obtained；
Wherein, the compound emulsion thickener contains 3 parts of lists, double glycerol stearate fat acid esters, 2 parts of casein sodiums, 6
Part microcrystalline cellulose, 0.2 part of carragheen, 0.7 part of sodium tripolyphosphate and 0.5 part of sodium acid carbonate.
Embodiment 4
The Rum fruit juice milk drink of the present embodiment, prepares according to the following steps：
First, 40 parts of Fresh Milks are heated to 68 DEG C for the treatment of 8s, are cooled to less than 10 DEG C, raw milk is obtained；
2nd, 7 portions of white granulated sugars, 0.8 part of HFCS, 0.4 part of compound emulsion thickener and 2.8 portions of cocoa powers are added 85 DEG C
15min is stirred in hot water, less than 60 DEG C additions, 0.3 part of hydroxypropyl starch, high pressure homogenizer under the conditions of 50 DEG C of 20Mpa is cooled to
Homogeneous 1 time, is cooled to less than 10 DEG C, and thickening auxiliary material is obtained；
3rd, 1 part of blue or green grape juice, 1 part of red grape juice and 2 parts of red extractions of the juice are diluted 2 times with 12 DEG C of water, is adjusted using sodium acid carbonate
Section pH value is obtained dilution fruit juice to 6.8；
4th, by obtained thickening auxiliary material in step 2, in step 3 under obtained dilution fruit juice stirring condition with step one
In the mixing of obtained raw milk, and continue to stir 10min, add Luzhou-flavor Rum, 0.01 part that 0.1 part of alcoholic strength is 38%
Milk flavour, 0.01 part of rum essence and water, high pressure homogenizer homogeneous 2 times under the conditions of 70 DEG C of 25Mpa, under the conditions of 137 DEG C of 3s
After ultra high temperature short time sterilization, less than 35 DEG C are cooled to, Rum fruit juice milk drink is obtained；
Wherein, the compound emulsion thickener contains 7 parts of lists, double glycerol stearate fat acid esters, 1 part of casein sodium, 3
Part microcrystalline cellulose, 0.1 part of carragheen, 0.3 part of sodium tripolyphosphate and 0.8 part of sodium acid carbonate.
Embodiment 5
The Rum fruit juice milk drink of the present embodiment, prepares according to the following steps：
First, 30 portions of milk powder are added into 50 DEG C of water and stirs 15min, stand 30min, be cooled to less than 10 DEG C, original is obtained
Material breast；
2nd, 3 portions of white granulated sugars, 3 parts of HFCSs, 0.2 part of compound emulsion thickener, 1 portion of cocoa power and 2 parts of cocoa butters are added
Enter and stir 16min in 82 DEG C of hot water, be cooled to less than 60 DEG C additions, 1.5 parts of hydroxypropyl starch, high pressure under the conditions of 52 DEG C of 20Mpa
Homogenizer homogeneous 1 time, is cooled to less than 10 DEG C, and thickening auxiliary material is obtained；
3rd, 2.5 parts of rose juices are diluted 2 times with 8 DEG C of water, pH value is adjusted to 6.8 using sodium acid carbonate, dilution fruit is obtained
Juice；
4th, by obtained thickening auxiliary material in step 2, in step 3 under obtained dilution fruit juice stirring condition with step one
In the mixing of obtained raw milk, and continue to stir 10min, add Luzhou-flavor Rum, 0.001 part that 1 part of alcoholic strength is 38%
Milk flavour and water, high pressure homogenizer homogeneous 2 times under the conditions of 65 DEG C of 28Mpa, under the conditions of 134 DEG C of 12s after ultra high temperature short time sterilization,
Less than 35 DEG C are cooled to, Rum fruit juice milk drink is obtained；
Wherein, the compound emulsion thickener contains 1 part of list, double glycerol stearate fat acid esters, 4 parts of casein sodiums, 4
Part microcrystalline cellulose, 0.3 part of carragheen, 1.2 parts of sodium tripolyphosphates and 1.5 parts of sodium acid carbonates.
Product can realize industrialized production, can be in the shelf life under the Different Package form such as PET, vial, aseptic bag
With good stability, more more options are provided to consumer and manufacturer.
Evaluation result：
Rum fruit juice milk drink obtained in embodiment 1~5 is evaluated and tested, by the way of blank marking, is invited
Please 10 criticism group is constituted by the expert and 30 ordinary consumers of dairy products tasting experience, apparent condition, local flavor to product,
The index such as sugariness and product preference degree is judged.Using 5 points of systems, product scoring is indicated above acceptable at 3.5 points, and >=4
Expression is divided to be willing to accept scope.
Table 1 is evaluating standard
The evaluation result of table 2
From Table 2, it can be seen that the actual alcoholic strength of Rum fruit juice milk drink is below obtained in embodiment 1~5
1%, both met consumer taste's demand, burden of drinking will not be brought again, with good stability and the wind by popular accreditation
Taste, is that a nutritive value is high, safety and sanitation flavored drinks, with high application value.
Rum fruit juice milk beverage ingredient of the present invention is simple, while solving addition using a kind of compound emulsion thickener
System that Rum, fruit juice are brought precipitation, layering, flocculate, equistability of growing dim problem, and with maturation, safety, health
Production technology.
Although the foregoing describing specific embodiment of the invention, it will be appreciated by those of skill in the art that these
It is merely illustrative of, protection scope of the present invention is defined by the appended claims.Those skilled in the art is not carrying on the back
On the premise of principle of the invention and essence, various changes or modifications can be made to these implementation methods, but these are changed
Protection scope of the present invention is each fallen within modification.
Claims (9)
1. a kind of Rum fruit juice milk drink, it is characterised in that：The component of the drink and the mass fraction of each component include：
6~85 parts of raw milk, 0.1~2 part of Rum, 0.1~6 part of fruit juice, 3~7 parts of white granulated sugar, 0.1~3 part of HFCS, denaturation
0.3~2.5 part of starch, 0.2~0.6 part of compound emulsion thickener, 0.001~0.05 part of essence, water complements to 100 parts.
2. a kind of Rum fruit juice milk drink according to claim 1, it is characterised in that：The component of the drink and each
The mass fraction of component includes：50~70 parts of raw milk, 0.5~1.5 part of Rum, 0.5~4 part of fruit juice, 4~6 parts of white granulated sugar,
0.5~2 part of HFCS, 0.5~2 part of converted starch, 0.3~0.5 part of compound emulsion thickener, 0.01~0.04 part of essence,
Water complements to 100 parts.
3. a kind of Rum fruit juice milk drink according to claim 1, it is characterised in that：The component of the drink and each
The mass fraction of component includes：65 parts of raw milk, 1 part of Rum, 2 parts of fruit juice, 5 parts of white granulated sugar, 1.5 parts of HFCS, denaturation
1.5 parts of starch, 0.4 part of compound emulsion thickener, 0.035 part of essence, water complements to 100 parts.
4. a kind of Rum fruit juice milk drink according to claim 1-3 any one claims, it is characterised in that：Institute
The raw milk stated is the one kind in Fresh Milk or reconstituted milk；The Rum is Luzhou-flavor, and alcoholic strength is 38%；The fruit juice
It is one or more in blue or green grape juice, red grape juice, red extraction of the juice, blue or green extraction of the juice or rose juice；The converted starch is hydroxypropyl
Change starch；The essence be one kind in chocolate essence, milk flavour, rum essence, blue or green Titian essence or grape essence or
It is various.
5. a kind of Rum fruit juice milk drink according to claim 1, it is characterised in that：The compound emulsion thickener
Component and the mass fraction of each component include：Single, double 1~7 part of acid esters of glycerol stearate fat, 1~10 part of casein sodium,
0.5~1.5 part of 1~6 part of microcrystalline cellulose, 0.1~0.3 part of carragheen, 0.3~1.5 part of sodium tripolyphosphate and sodium acid carbonate.
6. a kind of Rum fruit juice milk drink according to claim 5, it is characterised in that：The compound emulsion thickener
Component and the mass fraction of each component include：Single, double 5 parts of acid esters of glycerol stearate fat, 7 parts of casein sodium, crystallite is fine
1 part of 3 parts of dimension element, 0.2 part of carragheen, 0.5 part of sodium tripolyphosphate and sodium acid carbonate.
7. a kind of Rum fruit juice milk drink according to claim 1-3 any one claims, it is characterised in that：Institute
Stating a kind of Rum fruit juice milk drink also includes 0.1~3 part of dispensing.
8. a kind of Rum fruit juice milk drink according to claim 7, it is characterised in that：The dispensing be cocoa power,
One or more in cocoa butter or fibert sauce.
9. a kind of preparation method of Rum fruit juice milk drink, it is characterised in that：The described method comprises the following steps：
First, Fresh Milk is heated to 65~70 DEG C of 5~10s for the treatment of, is cooled to less than 10 DEG C, raw milk is obtained；Or by milk powder
Add into 40~50 DEG C of water and stir 15min, stand 30min, be cooled to less than 10 DEG C, raw milk is obtained；
2nd, 15~20min is stirred in white granulated sugar, HFCS, compound emulsion thickener and dispensing being added into 75~85 DEG C of hot water,
Be cooled to less than 60 DEG C and add converted starch, 50~55 DEG C, high pressure homogenizer homogeneous 1 time under the conditions of 20Mpa, be cooled to 10 DEG C with
Under, thickening auxiliary material is obtained；
3rd, fruit juice is diluted 2~3 times with 8~18 DEG C of water, regulation pH value is obtained dilution fruit juice to 6.8~7；
4th, will be made with step one under obtained dilution fruit juice stirring condition in obtained thickening auxiliary material, step 3 in step 2
The raw milk mixing for obtaining, and continue 5~10min of stirring, add Rum, essence and water, 65~85 DEG C, 25~35Mpa conditions
Lower high pressure homogenizer homogeneous 1~2 time, under the conditions of 134~140 DEG C of 3~15s after ultra high temperature short time sterilization, is cooled to less than 35 DEG C,
Rum fruit juice milk drink is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610985569.7A CN106754158A (en) | 2016-11-09 | 2016-11-09 | Rum fruit juice milk drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610985569.7A CN106754158A (en) | 2016-11-09 | 2016-11-09 | Rum fruit juice milk drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106754158A true CN106754158A (en) | 2017-05-31 |
Family
ID=58972799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610985569.7A Pending CN106754158A (en) | 2016-11-09 | 2016-11-09 | Rum fruit juice milk drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106754158A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109706040A (en) * | 2019-03-13 | 2019-05-03 | 仲恺农业工程学院 | A kind of eggnog and preparation method thereof |
| CN111642725A (en) * | 2020-06-01 | 2020-09-11 | 莱阳顺兴食品有限公司 | Rum seasoning and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731348A (en) * | 2009-12-18 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Red wine-containing liquid dairy product and preparation method thereof |
| CN104430901A (en) * | 2014-12-22 | 2015-03-25 | 石家庄市兄弟伊兰食品配料有限公司 | Compound emulsion stabilizer and application and use thereof |
| CN104430897A (en) * | 2014-12-24 | 2015-03-25 | 光明乳业股份有限公司 | Red bean and chocolate liquid milk product and preparation method thereof |
-
2016
- 2016-11-09 CN CN201610985569.7A patent/CN106754158A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731348A (en) * | 2009-12-18 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Red wine-containing liquid dairy product and preparation method thereof |
| CN104430901A (en) * | 2014-12-22 | 2015-03-25 | 石家庄市兄弟伊兰食品配料有限公司 | Compound emulsion stabilizer and application and use thereof |
| CN104430897A (en) * | 2014-12-24 | 2015-03-25 | 光明乳业股份有限公司 | Red bean and chocolate liquid milk product and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109706040A (en) * | 2019-03-13 | 2019-05-03 | 仲恺农业工程学院 | A kind of eggnog and preparation method thereof |
| CN111642725A (en) * | 2020-06-01 | 2020-09-11 | 莱阳顺兴食品有限公司 | Rum seasoning and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106259892B (en) | Normal-temperature drinking yoghurt and preparation method thereof | |
| JP7045189B2 (en) | Welan gum-containing composition | |
| US20090162524A1 (en) | Food product including one or more omega-3 fatty acids and one or more fruit flavors | |
| CN103517632B (en) | Cream and preparation method thereof | |
| EP2456317A2 (en) | Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks | |
| MX2007013969A (en) | Method for the manufacturing of soy and milk protein-based preparations having a high total protein content. | |
| JP2007068519A (en) | Jelly beverage | |
| CN107712056A (en) | A kind of grain milk and preparation method thereof | |
| EP3316694B1 (en) | Creamers with improved texture/mouthfeel and method of making thereof | |
| JP6105790B1 (en) | Method for producing acid milk-containing highly clarified beverage and method for clarifying acid milk | |
| JP2021503912A (en) | Creamers with improved texture / mouthfeel and methods of manufacturing them | |
| JP3871821B2 (en) | Protein-containing acidic food and drink | |
| CN106754158A (en) | Rum fruit juice milk drink and preparation method thereof | |
| CN111743057A (en) | Additive-free coconut juice beverage and preparation method thereof | |
| CN106615141A (en) | Milk protein-anionic polysaccharide emulsification stabilizer and application thereof | |
| EP1353563B1 (en) | Stabilized milk product containing fruit and fruit juice | |
| CN103609702B (en) | A kind of high stability acidity modulation breast and preparation method thereof | |
| CN106857831B (en) | Preparation method of fresh buttermilk-flavored fermented milk | |
| CN109619342A (en) | A kind of coconut palm slurry processing method | |
| US20070298079A1 (en) | Food fortified with omega-3 fatty acids | |
| CN106260007A (en) | A kind of dilute butter of low temperature and manufacture method | |
| US20090162525A1 (en) | Food product including one or more encapsulated omega-3 fatty acids and one or more fruit flavors | |
| JP6275293B1 (en) | Method for producing acid milk-containing highly clarified beverage and method for clarifying acid milk | |
| CN102047975B (en) | Grape seed extract-containing liquid dairy product and preparation method thereof | |
| CN109195447A (en) | With the instant drink type beverage by shaking the foam formed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |