CN107041448A - A kind of fragrant cocoa milk powder of Instant wheat - Google Patents
A kind of fragrant cocoa milk powder of Instant wheat Download PDFInfo
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- CN107041448A CN107041448A CN201710392190.XA CN201710392190A CN107041448A CN 107041448 A CN107041448 A CN 107041448A CN 201710392190 A CN201710392190 A CN 201710392190A CN 107041448 A CN107041448 A CN 107041448A
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- 239000000843 powder Substances 0.000 title claims abstract description 109
- 235000013336 milk Nutrition 0.000 title claims abstract description 43
- 239000008267 milk Substances 0.000 title claims abstract description 43
- 210000004080 milk Anatomy 0.000 title claims abstract description 43
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 41
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 41
- 241000209140 Triticum Species 0.000 title claims abstract description 23
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 23
- 239000000126 substance Substances 0.000 claims abstract description 51
- 244000269722 Thea sinensis Species 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 15
- 235000008939 whole milk Nutrition 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- -1 sucrose ester Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 54
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 42
- 238000005253 cladding Methods 0.000 claims description 36
- 238000002360 preparation method Methods 0.000 claims description 26
- 239000001569 carbon dioxide Substances 0.000 claims description 21
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 150000007524 organic acids Chemical class 0.000 claims description 20
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 18
- 239000004925 Acrylic resin Substances 0.000 claims description 16
- 229920000178 Acrylic resin Polymers 0.000 claims description 16
- 238000000227 grinding Methods 0.000 claims description 16
- 235000011837 pasties Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- QQONPFPTGQHPMA-UHFFFAOYSA-N Propene Chemical compound CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000011347 resin Substances 0.000 claims description 4
- 229920005989 resin Polymers 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 230000021523 carboxylation Effects 0.000 claims 1
- 238000006473 carboxylation reaction Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 15
- 229920001661 Chitosan Polymers 0.000 description 9
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical group [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000011159 matrix material Substances 0.000 description 4
- 239000005913 Maltodextrin Substances 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 3
- 235000020279 black tea Nutrition 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 2
- 239000000292 calcium oxide Substances 0.000 description 2
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000020140 chocolate milk drink Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002736 nonionic surfactant Substances 0.000 description 2
- 230000009257 reactivity Effects 0.000 description 2
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 235000020152 coffee milk drink Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a kind of fragrant cocoa milk powder of Instant wheat, it is related to food processing field.Instant wheat perfume cocoa milk powder, includes the raw material of following parts by weight：25 35 parts of whole milk powder, 10 20 parts of vegetable fat powder, 5 10 parts of cocoa power, 15 25 parts of white granulated sugar, 5 10 parts of air-born substances, 5 10 parts of heat source substance, 5 10 parts of malt extract, 0.1 0.3 parts of oil tea seed extract, 0.2 0.4 parts of sucrose ester.The fragrant cocoa milk powder of the Instant wheat of the present invention, can quickly dissolve after brewing, be not susceptible to reunite and adhere on container.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of fragrant cocoa milk powder of Instant wheat.
Background technology
Milk powder gives off a strong fragrance rich in abundant protein after brewing, nutritious, receives liking for consumer.But mesh
The instant capacity of the preceding existing milk powder of in the market is poor, and milk powder is when brewing, it is necessary to be stirred vigorously just with hot boiling water and cooperation
It can be completely dissolved, otherwise milk powder viscosity in water is very high, easily reunites in water, easily at container side wall and bottom
Portion occurs deposition and can not dissolved, and more bothers.
Patent CN201210307610.7 is disclosed and a kind of Chocolate Milk Tea, includes the raw material of following percentage by weight：
White granulated sugar 20~22%, black tea powder 0.5~0.6%, cocoa power 2~3%, vegetable fat powder 40~50%, maltodextrin 25~28%,
Whole milk powder 0.5~1%, chocolate powder 0.5~1%.The Chocolate Milk Tea of the present invention is conveniently drunk, and rich in a variety of nutriture values
Value.Patent CN200910034304.9 discloses a kind of coffee milk tea, including white granulated sugar, maltodextrin, vegetable fat powder, whole milk
Powder, black tea powder, vanillic aldehyde, cocoa power, ground coffee, coffee aroma, it is characterised in that formulation weight percentage is：White granulated sugar
18-20%, maltodextrin 21-23%, vegetable fat powder 24-26%, whole milk powder 17-19%, black tea powder 5-7%, vanillic aldehyde
0.06%, cocoa power 5-6%, ground coffee 4.39%, coffee aroma 0.05%.Processing technology be by white granulated sugar crush be Icing Sugar,
The sieve powder of Icing Sugar is carried out with the sieve of 80-100 mesh；Dispensing, weighing is carried out with scale by weight percentage；Stirring 10-20 minutes；Go out
It is bacterium, filling；Sealing packaging.The present invention, which has, promotes metabolism, active digestive organs；Make, it is easy for carrying and eating；Antioxygen
Change and shield heart, strengthening the bones and muscles, benifit waist and knees, appetizing promote food, eliminating fat and indigestion, profit key dehumidify, activate blood circulation and disperse blood clots, Inflammation Zhijing；Cost is low, fits
Close mass consumption.
Material can not be completely dissolved immediately after infusion in the milk powder of above-mentioned patent, there is previously described technical problem.
The content of the invention
In order to solve above-mentioned technical problem of the prior art, the invention provides a kind of fragrant cocoa milk powder of Instant wheat,
The fragrant cocoa milk powder of the Instant wheat of the present invention, can quickly dissolve after brewing, be not susceptible to reunite and adhere on container.
The present invention concrete technical scheme be：A kind of fragrant cocoa milk powder of Instant wheat, includes the raw material of following parts by weight：Entirely
25-35 parts of fat milk powder, 10-20 parts of vegetable fat powder, 5-10 parts of cocoa power, 15-25 parts of white granulated sugar, 5-10 parts of air-born substances, thermal source thing
5-10 parts of matter, 5-10 parts of malt extract, 0.1-0.3 parts of oil tea seed extract, 0.2-0.4 parts of sucrose ester.
Work as particle containing air-born substances and heat source substance in the milk powder of the present invention, when brewing milk powder, air-born substances can
Generation neutralization reaction simultaneously produces a large amount of bubbles, plays a part of disintegration milk powder and stirs milk powder, milk powder can be made quickly to be dissolved in
In water.Heat source substance can also absorb water rapidly heat release after water is met, and acted synergistically with air-born substances and further speed up the dissolving of milk powder.
In order to further improve the rate of dissolution of cocoa milk powder of the present invention, for specific formula of the invention, gone back in formula
Added with oil tea seed extract and sucrose ester, its principle is, when cocoa pouring milk powder, and air-born substances meets water reaction and produces gas
Bubble, gas can cause flow-disturbing in floating-upward process to liquid.Containing abundant nonionic surfactant in oil tea seed extract,
Sucrose ester is also a kind of nonionic surfactant, under above-mentioned flow-disturbing, due to the presence of oil tea seed extract and sucrose ester, energy
The surface tension of water is enough reduced, promotes the dissolving of cocoa milk powder.In addition to increase rate of dissolution effect, in gas flow-disturbing and oil tea
In the presence of seed extract and sucrose ester, soymilk surface can produce abundant foam, visually give dense satisfaction；
Due to being dissolved with the materials such as sugar, whole milk powder, vegetable fat powder and cocoa power on bubble film surface, foam after air contact with breaking
Go out, can now distribute mellow fragrance, tempting sense is brought in smell.In addition, also containing polyphenoils in oil tea seed extract
Matter, due to containing a large amount of oil substances, easy oxydative spoilage during long-time storage, and oil tea seed extract in inventive formulation
Shelf life of products can be extended.
Preferably, the air-born substances includes component A and B component；The preparation method of wherein described component A is：To have
Machine acid obtains one-level bag added to well mixed in its weight 30-50% water soluble acrylic resin's solution after dry, pulverize
Cover organic acid；Its weight 5-15% water is added into beta-schardinger dextrin, is stirred and is heated to pasty state, then add its weight
30-60% one-level cladding organic acid, continue insulated and stirred to mix, most afterwards through drying, grinding be in powder after obtain component A；Institute
The preparation method for stating B component is：Carbon dioxide source is added in its weight 30-50% water soluble acrylic resin's solution and mixed
Close uniform, one-level cladding carbon dioxide source is obtained after dry, pulverize；Its weight 5-15% water is added into beta-schardinger dextrin, is entered
Row is stirred and heated to pasty state, then adds its weight 30-60% one-level cladding carbon dioxide source, continues insulated and stirred to mixed
It is even, most afterwards through drying, grinding be in powder after obtain B component.
In component A and the B component preparation of the air-born substances of the present invention, in advance on the surface of organic acid, carbon dioxide source
One-level cladding is carried out with water soluble acrylic resin；Then secondary packet is carried out with beta-schardinger dextrin to cover.The effect of beta-schardinger dextrin cladding
It is to avoid in mixing process, component A is contacted and reacted with B component chance water, influences finished product actual effect.Water soluble propene
The effect of acid resin cladding is that after cyclodextrin is disintegrated, resin can be fast after the resin has in extremely strong water imbibition, input water
Speed absorbs surrounding moisture, and moisture is passed to is wrapped by thing, so as to accelerate to be wrapped by the dissolving of thing and react.
Preferably, the organic acid is selected from citric acid, citric acid, malic acid；The carbon dioxide source is sodium acid carbonate.
Preferably, the weight ratio of the component A and B component is 4-5:3.
Preferably, the preparation method of the heat source substance is：It is in powdery to take crab shell and roughly grind, first by it in 300-350
DEG C roasting temperature 1.5-2.5h, is then warming up to 650-750 DEG C and continues to be calcined 3-5h；Then take out product and refine to 800-
1000 mesh, obtain being calcined crab shell powder；Separately carboxyl chitosan is taken to be soaked with its weight 15-25% absolute ethyl alcohol, stirring is equal
After even, coated in the roasting crab shell powder for adding it to 0.8-1.2 times of its gross weight, after cladding through drying, pulverize
After obtain heat source substance.
The heat source substance of the present invention is the crab shell powder Jing Guo calcination process, and crab shell is embedded in matrix after first time is calcined
In organic matter be pyrolyzed, its matrix is calcium carbonate, after second further roasting, Decomposition of Calcium Carbonate, release
Carbon dioxide turns into calcium oxide, and after gas release, a large amount of holes are left on matrix, and matrix now is just with very high
Specific surface area, big with water engaging surface product, reactivity is very high.After milk powder puts into water, calcium oxide and water meeting heat production, it is possible to increase
Solubility of the milk powder in water.And because its specific surface area is big, reactivity is high, therefore reaction speed is fast, and heat release is rapid.This
Outside, last layer carboxyl chitosan film is coated with heat source surface, it is acted on except avoiding the thermal source chance water reaction in preparation process from disappearing
Consumption is outer.Milk powder put into water when, carboxyl chitosan has preferable water imbibition, potentially acts as water delivery medium, be heat source substance not
Disconnected conveying moisture.
The invention has the advantages that：The fragrant cocoa milk powder of the Instant wheat of the present invention, can quickly dissolve after brewing,
It is not susceptible to reunite and adheres on container.
Embodiment
Embodiments of the invention are described in detail below.
Embodiment 1
A kind of fragrant cocoa milk powder of Instant wheat, includes the raw material of following parts by weight：30 parts of whole milk powder, 15 parts of vegetable fat powder,
8 parts of cocoa power, 20 parts of white granulated sugar, 7 parts of air-born substances, 8 parts of heat source substance, 7 parts of malt extract, 0.2 part of oil tea seed extract,
0.3 part of sucrose ester.
It is 3 that the air-born substances, which includes weight ratio,:2 component A and B component；The preparation method of wherein described component A is：
By citric acid added to well mixed in water soluble acrylic resin's solution of its weight 40%, one-level is obtained after dry, pulverize
Coat organic acid；The water of its weight 10% is added into beta-schardinger dextrin, is stirred and is heated to pasty state, then add its weight
45% one-level cladding organic acid, continue insulated and stirred to mix, most afterwards through drying, grinding be in powder after obtain B described in component A
The preparation method of component is：Sodium acid carbonate is added in water soluble acrylic resin's solution of its weight 40% and is well mixed,
One-level cladding carbon dioxide source is obtained after dry, pulverize；The water of its weight 10% is added into beta-schardinger dextrin, is stirred and adds
Then heat add the one-level cladding carbon dioxide source of its weight 45%, continue insulated and stirred to mixing, most afterwards through dry to pasty state
It is dry, grinding be in powder after obtain B component.
The preparation method of the heat source substance is：It is in powdery to take crab shell and roughly grind, first by it in 320 DEG C of roasting temperatures
2h, is then warming up to 700 DEG C and continues to be calcined 4h；Then take out product and refine to 900 mesh, obtain being calcined crab shell powder；Separately take carboxylic
Change chitosan to be soaked with the absolute ethyl alcohol of its weight 20%, after stirring, add it to the roasting of 1 times of its gross weight
Coated in crab shell powder, after cladding through drying, pulverize after obtain heat source substance.
Embodiment 2
A kind of fragrant cocoa milk powder of Instant wheat, includes the raw material of following parts by weight：25 parts of whole milk powder, 20 parts of vegetable fat powder,
5 parts of cocoa power, 25 parts of white granulated sugar, 5 parts of air-born substances, 10 parts of heat source substance, 5 parts of malt extract, oil tea seed extract 0.1
Part, 0.4 part of sucrose ester.
It is 4 that the air-born substances, which includes weight ratio,:3 component A and B component；The preparation method of wherein described component A is：
By citric acid added to well mixed in water soluble acrylic resin's solution of its weight 30%, one-level is obtained after dry, pulverize
Coat organic acid；The water of its weight 5% is added into beta-schardinger dextrin, is stirred and is heated to pasty state, then add its weight
30% one-level cladding organic acid, continue insulated and stirred to mix, most afterwards through drying, grinding be in powder after obtain component A；The B
The preparation method of component is：Sodium acid carbonate is added in water soluble acrylic resin's solution of its weight 30% and is well mixed,
One-level cladding carbon dioxide source is obtained after dry, pulverize；The water of its weight 5% is added into beta-schardinger dextrin, is stirred and adds
Then heat add the one-level cladding carbon dioxide source of its weight 30%, continue insulated and stirred to mixing, most afterwards through dry to pasty state
It is dry, grinding be in powder after obtain B component.
The preparation method of the heat source substance is：It is in powdery to take crab shell and roughly grind, first by it in 300 DEG C of roasting temperatures
2.5h, is then warming up to 650 DEG C and continues to be calcined 5h；Then take out product and refine to 800 mesh, obtain being calcined crab shell powder；Separately take
Carboxyl chitosan is soaked with the absolute ethyl alcohol of its weight 15%, after stirring, and adds it to 0.8 times of its gross weight
Roasting crab shell powder in coated, after cladding through drying, pulverize after obtain heat source substance.
Embodiment 3
A kind of fragrant cocoa milk powder of Instant wheat, includes the raw material of following parts by weight：35 parts of whole milk powder, 10 parts of vegetable fat powder,
10 parts of cocoa power, 15 parts of white granulated sugar, 10 parts of air-born substances, 5 parts of heat source substance, 10 parts of malt extract, oil tea seed extract 0.3
Part, 0.2 part of sucrose ester.
It is 5 that the air-born substances, which includes weight ratio,:3 component A and B component；The preparation method of wherein described component A is：
By malic acid added to well mixed in water soluble acrylic resin's solution of its weight 50%, one-level is obtained after dry, pulverize
Coat organic acid；The water of its weight 15% is added into beta-schardinger dextrin, is stirred and is heated to pasty state, then add its weight
60% one-level cladding organic acid, continue insulated and stirred to mix, most afterwards through drying, grinding be in powder after obtain component A；The B
The preparation method of component is：Sodium acid carbonate is added in water soluble acrylic resin's solution of its weight 50% and is well mixed,
One-level cladding carbon dioxide source is obtained after dry, pulverize；The water of its weight 15% is added into beta-schardinger dextrin, is stirred and adds
Then heat add the one-level cladding carbon dioxide source of its weight 60%, continue insulated and stirred to mixing, most afterwards through dry to pasty state
It is dry, grinding be in powder after obtain B component.
The preparation method of the heat source substance is：It is in powdery to take crab shell and roughly grind, first by it in 350 DEG C of roasting temperatures
1.5h, is then warming up to 750 DEG C and continues to be calcined 3h；Then take out product and refine to 1000 mesh, obtain being calcined crab shell powder；Separately take
Carboxyl chitosan is soaked with the absolute ethyl alcohol of its weight 25%, after stirring, and adds it to 1.2 times of its gross weight
Roasting crab shell powder in coated, after cladding through drying, pulverize after obtain heat source substance.
Embodiment 4
A kind of fragrant cocoa milk powder of Instant wheat, includes the raw material of following parts by weight：27 parts of whole milk powder, 16 parts of vegetable fat powder,
8 parts of cocoa power, 22 parts of white granulated sugar, 8 parts of air-born substances, 8 parts of heat source substance, 10 parts of malt extract, oil tea seed extract 0.1
Part, 0.2 part of sucrose ester.
It is 5 that the air-born substances, which includes weight ratio,:3 component A and B component；The preparation method of wherein described component A is：
By malic acid added to well mixed in water soluble acrylic resin's solution of its weight 50%, one-level is obtained after dry, pulverize
Coat organic acid；The water of its weight 15% is added into beta-schardinger dextrin, is stirred and is heated to pasty state, then add its weight
60% one-level cladding organic acid, continue insulated and stirred to mix, most afterwards through drying, grinding be in powder after obtain component A；The B
The preparation method of component is：Sodium acid carbonate is added in water soluble acrylic resin's solution of its weight 50% and is well mixed,
One-level cladding carbon dioxide source is obtained after dry, pulverize；The water of its weight 15% is added into beta-schardinger dextrin, is stirred and adds
Then heat add the one-level cladding carbon dioxide source of its weight 60%, continue insulated and stirred to mixing, most afterwards through dry to pasty state
It is dry, grinding be in powder after obtain B component.
The preparation method of the heat source substance is：It is in powdery to take crab shell and roughly grind, first by it in 350 DEG C of roasting temperatures
1.5h, is then warming up to 750 DEG C and continues to be calcined 3h；Then take out product and refine to 1000 mesh, obtain being calcined crab shell powder；Separately take
Carboxyl chitosan is soaked with the absolute ethyl alcohol of its weight 25%, after stirring, and adds it to 1.2 times of its gross weight
Roasting crab shell powder in coated, after cladding through drying, pulverize after obtain heat source substance.
Embodiment 5
A kind of fragrant cocoa milk powder of Instant wheat, includes the raw material of following parts by weight：28 parts of whole milk powder, 12 parts of vegetable fat powder,
10 parts of cocoa power, 15 parts of white granulated sugar, 9 parts of air-born substances, 9 parts of heat source substance, 6 parts of malt extract, oil tea seed extract 0.3
Part, 0.4 part of sucrose ester.
It is 5 that the air-born substances, which includes weight ratio,:3 component A and B component；The preparation method of wherein described component A is：
By citric acid added to well mixed in water soluble acrylic resin's solution of its weight 50%, one-level is obtained after dry, pulverize
Coat organic acid；The water of its weight 15% is added into beta-schardinger dextrin, is stirred and is heated to pasty state, then add its weight
60% one-level cladding organic acid, continue insulated and stirred to mix, most afterwards through drying, grinding be in powder after obtain component A；The B
The preparation method of component is：Sodium acid carbonate is added in water soluble acrylic resin's solution of its weight 50% and is well mixed,
One-level cladding carbon dioxide source is obtained after dry, pulverize；The water of its weight 15% is added into beta-schardinger dextrin, is stirred and adds
Then heat add the one-level cladding carbon dioxide source of its weight 60%, continue insulated and stirred to mixing, most afterwards through dry to pasty state
It is dry, grinding be in powder after obtain B component.
The preparation method of the heat source substance is：It is in powdery to take crab shell and roughly grind, first by it in 350 DEG C of roasting temperatures
1.5h, is then warming up to 750 DEG C and continues to be calcined 3h；Then take out product and refine to 1000 mesh, obtain being calcined crab shell powder；Separately take
Carboxyl chitosan is soaked with the absolute ethyl alcohol of its weight 25%, after stirring, and adds it to 1.2 times of its gross weight
Roasting crab shell powder in coated, after cladding through drying, pulverize after obtain heat source substance.
Comparative example 1
A kind of fragrant cocoa milk powder of Instant wheat, includes the raw material of following parts by weight：30 parts of whole milk powder, 15 parts of vegetable fat powder,
8 parts of cocoa power, 20 parts of white granulated sugar, 7 parts of malt extract.
Comparative example 2
A kind of fragrant cocoa milk powder of Instant wheat, includes the raw material of following parts by weight：30 parts of whole milk powder, 15 parts of vegetable fat powder,
8 parts of cocoa power, 20 parts of white granulated sugar, 8 parts of heat source substance, 7 parts of malt extract.
The preparation method of the heat source substance is：It is in powdery to take crab shell and roughly grind, first by it in 320 DEG C of roasting temperatures
2h, is then warming up to 700 DEG C and continues to be calcined 4h；Then take out product and refine to 900 mesh, obtain being calcined crab shell powder；Separately take carboxylic
Change chitosan to be soaked with the absolute ethyl alcohol of its weight 20%, after stirring, add it to the roasting of 1 times of its gross weight
Coated in crab shell powder, after cladding through drying, pulverize after obtain heat source substance.
Comparative example 3
A kind of fragrant cocoa milk powder of Instant wheat, includes the raw material of following parts by weight：30 parts of whole milk powder, 15 parts of vegetable fat powder,
8 parts of cocoa power, 20 parts of white granulated sugar, 7 parts of air-born substances, 7 parts of malt extract.
It is 3 that the air-born substances, which includes weight ratio,:2 component A and B component；The preparation method of wherein described component A is：
By citric acid added to well mixed in water soluble acrylic resin's solution of its weight 40%, one-level is obtained after dry, pulverize
Coat organic acid；The water of its weight 10% is added into beta-schardinger dextrin, is stirred and is heated to pasty state, then add its weight
45% one-level cladding organic acid, continue insulated and stirred to mix, most afterwards through drying, grinding be in powder after obtain component A；The B
The preparation method of component is：Sodium acid carbonate is added in water soluble acrylic resin's solution of its weight 40% and is well mixed,
One-level cladding carbon dioxide source is obtained after dry, pulverize；The water of its weight 10% is added into beta-schardinger dextrin, is stirred and adds
Then heat add the one-level cladding carbon dioxide source of its weight 45%, continue insulated and stirred to mixing, most afterwards through dry to pasty state
It is dry, grinding be in powder after obtain B component.
Rate of dissolution is tested：
Take the milk powder of 20g embodiments 1 and each comparative example to be set to 4 groups respectively, milk powder is devoted to 500mL heat respectively
In boiling water (95 DEG C ± 1%), nature dissolving 3min is carried out, the dissolving situation of each group is as follows：
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention.
Claims (5)
1. the fragrant cocoa milk powder of a kind of Instant wheat, it is characterised in that include the raw material of following parts by weight：25-35 parts of whole milk powder,
10-20 parts of vegetable fat powder, 5-10 parts of cocoa power, 15-25 parts of white granulated sugar, 5-10 parts of air-born substances, 5-10 parts of heat source substance, malt are carried
Take 5-10 parts of thing, 0.1-0.3 parts of oil tea seed extract, 0.2-0.4 parts of sucrose ester.
2. the fragrant cocoa milk powder of a kind of Instant wheat according to claim 1, it is characterised in that the air-born substances includes A
Component and B component；The preparation method of wherein described component A is：Organic acid is added to its weight 30-50% water soluble propene
It is well mixed in acid resin solution, one-level cladding organic acid is obtained after dry, pulverize；Its weight 5- is added into beta-schardinger dextrin
15% water, is stirred and is heated to pasty state, then adds its weight 30-60% one-level cladding organic acid, continues to be incubated
Stirring to mix, most afterwards through drying, grinding be in powder after obtain component A；The preparation method of the B component is：By carbon dioxide source
It is well mixed added in its weight 30-50% water soluble acrylic resin's solution, one-level cladding two is obtained after dry, pulverize
Aoxidize carbon source；Its weight 5-15% water is added into beta-schardinger dextrin, is stirred and is heated to pasty state, then add its weight
30-60% one-level cladding carbon dioxide source, continue insulated and stirred to mix, most afterwards through drying, grinding be in powder after obtain B groups
Point.
3. the fragrant cocoa milk powder of a kind of Instant wheat according to claim 2, it is characterised in that the organic acid is selected from lemon
Acid, citric acid, malic acid；The carbon dioxide source is sodium acid carbonate.
4. the fragrant cocoa milk powder of a kind of Instant wheat according to claim 2, it is characterised in that the component A and B component
Weight ratio is 4-5:3.
5. a kind of fragrant cocoa milk powder of Instant wheat according to claim 1, it is characterised in that the preparation of the heat source substance
Method is：It is in powdery to take crab shell and roughly grind, and it is then first warming up into 650- in 300-350 DEG C of roasting temperature 1.5-2.5h
750 DEG C are continued to be calcined 3-5h；Then take out product and refine to 800-1000 mesh, obtain being calcined crab shell powder；It is another to take carboxylation shell to gather
Sugar is soaked with its weight 15-25% absolute ethyl alcohol, after stirring, adds it to 0.8-1.2 times of its gross weight
Roasting crab shell powder in coated, after cladding through drying, pulverize after obtain heat source substance.
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Application publication date: 20170815 |