CN107197947B - Modified milk and preparation method thereof - Google Patents
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- CN107197947B CN107197947B CN201710626200.1A CN201710626200A CN107197947B CN 107197947 B CN107197947 B CN 107197947B CN 201710626200 A CN201710626200 A CN 201710626200A CN 107197947 B CN107197947 B CN 107197947B
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Abstract
The invention provides a modified milk and a preparation method thereof. The modified milk comprises: raw milk, custard apple and buffer salt. The modified milk of the invention has rich nutrition, excellent flavor and taste and higher stability.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to a modified milk and a preparation method thereof.
Background
The apple is named as the Sakyamus fruit, the academic name of tomato branches, the popular name of the apple, the Chinese pear-leaved crabapple, the shrub or the small tree with tropical and semi-leafing property, the native tropical america, the tropical and warmer subtropical regions and the apple is known as the 'southern treasure fruit' due to the extremely rich nutritional value. The custard apple flesh contains 16 amino acids, wherein the content of 7 amino acids essential to human body is up to 101mg/100g, the content of flavone is 35.8mg/100g, and the custard apple flesh is rich in various mineral elements such as potassium, sodium, calcium, magnesium, iron, zinc and the like. The custard apple is fresh and sweet, and the taste is accepted and loved by the public.
However, modified milk containing custard apple is still under development.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art. Therefore, the invention provides a modified milk and a preparation method thereof. The modified milk of the invention has rich nutrition, excellent flavor and taste and higher stability.
It should be noted that the present invention has been completed based on the following findings of the inventors:
the inventor finds that when the custard apple is directly mixed with raw milk, the phenomenon of protein precipitation can occur, and the main reason is that the custard apple is acidic and contacts with protein in the raw milk to cause protein denaturation and precipitation. Furthermore, the inventors surprisingly found that the addition of the buffer salt can stabilize the protein in the raw milk system and prevent the protein from generating denaturation and precipitation, and can also adjust the pH value of the custard apple to make the custard apple approach to neutrality, thereby further preventing the protein from generating denaturation and precipitation after the custard apple contacts with the protein. Therefore, the prepared milk provided by the embodiment of the invention is rich in nutrition, excellent in flavor and taste and high in stability.
To this end, in one aspect of the invention, the invention proposes a recombined milk. According to an embodiment of the invention, the recombined milk comprises: raw milk, custard apple and buffer salt. The inventor finds that protein precipitation occurs when custard apple is directly mixed with raw milk. The main reason may be that the custard apple is acidic and contacts with the protein in raw milk, resulting in protein denaturation and precipitation. Furthermore, the inventors surprisingly found that the addition of the buffer salt can stabilize the protein in the raw milk system and prevent the protein from generating denaturation and precipitation, and can also adjust the pH value of the custard apple to make the custard apple approach to neutrality, thereby further preventing the protein from generating denaturation and precipitation after the custard apple contacts with the protein. Therefore, the prepared milk provided by the embodiment of the invention is rich in nutrition, excellent in flavor and taste and high in stability.
According to an embodiment of the invention, the modified milk may further have the following additional technical features:
according to an embodiment of the invention, the recombined milk comprises: 800-850 parts by weight of raw milk; 1-15 parts by weight of custard apple; and 0.2-1 part by weight of buffer salt. Therefore, the prepared milk provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the invention, the recombined milk further comprises: stabilizers and acidity regulators. Therefore, the prepared milk provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the invention, the recombined milk further comprises: 800-850 parts by weight of the raw milk; 1-15 parts by weight of custard apple; 0.2 to 1 part by weight of a buffer salt; 5.5 to 7 parts by weight of a stabilizer; 5.5-7 parts by weight of an acidity regulator; 50-90 parts by weight of white granulated sugar; 0-1.5 parts by weight of a sweetener; 0-1 part by weight of essence; and 50 to 150 parts by weight of water. Therefore, the prepared milk provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the invention, the buffer salt comprises: at least one of sodium tripolyphosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, and sodium pyrophosphate. Therefore, the prepared milk provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the invention, the stabilizer comprises: at least one of sodium carboxymethylcellulose, pectin, sodium alginate, xanthan gum, guar gum, gellan gum, propylene glycol alginate, microcrystalline cellulose, sucrose fatty acid ester, and glyceryl monostearate. Therefore, the prepared milk provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to the embodiment of the invention, the stabilizer is xanthan gum, glyceryl monostearate, sodium carboxymethylcellulose and propylene glycol alginate in a mass ratio of 0.05-0.15: 0.5-1.5: 2-5: 0.5-2. Therefore, the prepared milk provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the invention, the acidity regulator comprises: at least one of citric acid, lactic acid, malic acid and sodium citrate. Therefore, the prepared milk provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to the embodiment of the invention, the acidity regulator is lactic acid, sodium citrate and citric acid, and the mass ratio of the lactic acid to the sodium citrate to the citric acid is 2.5-4: 0.2-1: 2-4. Therefore, the prepared milk provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
In another aspect of the invention, the invention provides a method of preparing the modified milk described above. According to an embodiment of the invention, the method comprises: carrying out first mixing treatment on the raw milk and part of the buffer salt so as to obtain a first mixed solution; carrying out second mixing treatment on the custard apple and the rest part of the buffer salt so as to obtain a second mixed solution; and performing third mixing treatment on the first mixed solution and the second mixed solution so as to obtain the prepared milk. Therefore, the prepared milk obtained by the method for preparing the prepared milk is rich in nutrition, excellent in flavor and taste and high in stability.
According to an embodiment of the invention, the method further comprises: homogenizing the mixed solution obtained by the third mixing treatment to obtain a homogenized product; and sterilizing the homogenized product to obtain the modified milk. Therefore, the prepared milk obtained by the method for preparing the prepared milk according to the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the present invention, the first mixing process includes: mixing the stabilizer, the white granulated sugar and the sweetener with part of the raw milk at 70-75 ℃ for 10-15 minutes, and mixing the obtained mixed solution, the rest of the raw milk and part of the buffer salt to obtain the first mixed solution. Therefore, the prepared milk obtained by the method for preparing the prepared milk according to the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the present invention, the second mixing process includes: mixing the custard apple and the rest of the buffer salt to enable the pH value of the mixed solution to be 6-7, and mixing the obtained mixed solution for 10-15 minutes at 70-75 ℃ to obtain the second mixed solution. Therefore, the prepared milk obtained by the method for preparing the prepared milk according to the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the present invention, the third mixing process includes: and mixing the first mixed solution and the second mixed solution which are respectively cooled to 6-12 ℃, adding the acidity regulator dissolved by water in advance to enable the pH value of the mixed solution to be 3.8-4.5, adding the essence, and stirring for 10-15 minutes to obtain the modified milk. Therefore, the prepared milk obtained by the method for preparing the prepared milk according to the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a graph of stability analysis of the modified milk of example 1;
FIG. 2 shows a graph of stability analysis of the modified milk of example 2;
FIG. 3 shows a graph of stability analysis of the modified milk of example 3;
FIG. 4 shows a graph of stability analysis of the modified milk of example 4; and
FIG. 5 shows a graph of stability analysis of the modified milk of example 5.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
It should be noted that the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
The present invention proposes a modified milk and a method for preparing the same, which will be described in detail below.
Modified milk
In one aspect of the invention, the invention provides a modified milk. According to an embodiment of the invention, the recombined milk comprises: raw milk, custard apple and buffer salt. The inventor finds that when the custard apple is directly mixed with raw milk, the phenomenon of protein precipitation can occur, and the main reason is that the custard apple is acidic and contacts with protein in the raw milk to cause protein denaturation and precipitation. Furthermore, the inventors surprisingly found that the addition of the buffer salt can stabilize the protein in the raw milk system and prevent the protein from generating denaturation and precipitation, and can also adjust the pH value of the custard apple to make the custard apple approach to neutrality, thereby further preventing the protein from generating denaturation and precipitation after the custard apple contacts with the protein. Therefore, the prepared milk provided by the embodiment of the invention is rich in nutrition, excellent in flavor and taste and high in stability.
According to an embodiment of the invention, the recombined milk comprises: 800-850 parts by weight of raw milk; 1-15 parts by weight of custard apple; and 0.2-1 part by weight of buffer salt. According to an embodiment of the present invention, the custard apple is provided in the form of custard apple pulp. The inventor obtains the proportion through a large number of experiments, under the condition, the buffer salt can stabilize the protein in a raw milk system and prevent the protein from generating denaturation precipitation, and can also play a role in adjusting the pH value of the custard apple to enable the custard apple to be close to neutral, so that the protein denaturation precipitation caused by the contact of the custard apple and the protein is further avoided.
However, the other ratios are less effective than the above ratios. For example, if the content of the custard apple is too high or the content of the buffer salt is low, the buffer salt is not sufficient, the pH of the custard apple is adjusted to be close to neutral, and the protein in the raw milk is stabilized, so that the protein precipitation phenomenon is easy to occur. If the content of the buffer salt is too high, the buffer salt is alkaline, so that the too high buffer salt can easily cause instability of a system, and the phenomena of protein precipitation, fat floating and the like occur. Therefore, the prepared milk provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the invention, the recombined milk further comprises: stabilizers and acidity regulators. The inventors have found that the addition of an acidity regulator imparts a refreshing sour and sweet taste to the prepared milk, but the addition of an acidity regulator tends to destabilize the system and to cause protein precipitation, fat floating, and the like. The addition of the stabilizer can further improve the stability of the system. Therefore, the prepared milk provided by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the invention, the recombined milk further comprises: 800-850 parts by weight of raw milk; 1-15 parts by weight of custard apple; 0.2 to 1 part by weight of a buffer salt; 5.5 to 7 parts by weight of a stabilizer; 5.5-7 parts by weight of an acidity regulator; 50-90 parts by weight of white granulated sugar; 0-1.5 parts by weight of a sweetener; 0-1 part by weight of essence; and 50 to 150 parts by weight of water. The inventor obtains the preferable proportion through a large number of experiments, so that the prepared milk according to the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or higher stability.
According to an embodiment of the invention, the buffer salt comprises: at least one of sodium tripolyphosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, and sodium pyrophosphate. The inventor finds that sodium salt or potassium salt of phosphoric acid and citric acid can be used as a complexing agent, sodium ions and potassium ions have an impedance effect on the combination of divalent ions such as calcium ions and magnesium ions and proteins, and the sodium ions and potassium ions can increase the charge of micelles and reduce the content of soluble calcium after being combined with negative polar groups of casein, thereby being beneficial to stabilizing milk protein in a system.
According to an embodiment of the invention, the stabilizer comprises: at least one of sodium carboxymethylcellulose, pectin, sodium alginate, xanthan gum, guar gum, gellan gum, propylene glycol alginate, microcrystalline cellulose, sucrose fatty acid ester, and glyceryl monostearate. The inventor finds that the addition of the stabilizer can protect milk protein and prevent protein precipitation and fat floating. Thus, the prepared milk according to the embodiment of the invention further has higher stability.
According to the embodiment of the invention, the stabilizer is xanthan gum, glyceryl monostearate, sodium carboxymethylcellulose and propylene glycol alginate, and the mass ratio of the xanthan gum to the glyceryl monostearate to the sodium carboxymethylcellulose to the propylene glycol alginate is 0.05-0.15: 0.5-1.5: 2-5: 0.5-2. The inventors have conducted a great number of experiments to obtain the above-mentioned superior stabilizer and the ratio therebetween, and thus the prepared milk according to the embodiment of the present invention further has higher stability.
According to an embodiment of the present invention, the acidity regulator includes: at least one of citric acid, lactic acid, malic acid and sodium citrate. Thus, the prepared milk has soft and refreshing sour feeling.
According to the embodiment of the invention, the acidity regulator is lactic acid, sodium citrate and citric acid, and the mass ratio of the lactic acid to the sodium citrate to the citric acid is 2.5-4: 0.2-1: 2-4. The inventor obtains the better acidity regulator and the proportion of the better acidity regulator through a large number of experiments, so that the prepared milk has soft and refreshing sour feeling.
Method for preparing modified milk
In another aspect of the invention, the invention provides a method of preparing the modified milk described above. According to an embodiment of the invention, the method comprises: performing first mixing treatment on raw milk and part of buffer salt so as to obtain first mixed solution; performing second mixing treatment on the custard apple and the rest part of buffer salt to obtain a second mixed solution; and carrying out third mixing treatment on the first mixed solution and the second mixed solution so as to obtain the prepared milk. The inventor finds that the phenomenon of protein precipitation can be effectively prevented by dividing the buffer salt into two parts, wherein one part is used for stabilizing the protein in the raw milk, the other part is used for adjusting the pH value of the custard apple to be close to neutral, and then mixing the two feed liquids mixed in batches together.
According to an embodiment of the invention, the method further comprises: homogenizing the mixed solution obtained by the third mixing treatment to obtain a homogenized product; and sterilizing the homogenized product to obtain the modified milk. Through carrying out homogenization treatment on the mixed liquid, the material is more refined, the stability of the system can be ensured while the fine taste of the prepared milk is ensured, and the phenomena of protein precipitation or fat floating and the like are not easy to occur. Then, the homogenized product is sterilized, so that harmful bacteria are killed, and the shelf life of the product is prolonged.
According to an embodiment of the present invention, the first mixing process includes: and mixing the stabilizer, the white granulated sugar and the sweetener with part of raw milk at 70-75 ℃ for 10-15 minutes, and mixing the obtained mixed liquid, the rest raw milk and part of buffer salt to obtain a first mixed liquid. Therefore, the stabilizer is convenient to dissolve and swell, and plays a role in stabilizing a system.
According to an embodiment of the present invention, the second mixing process includes: mixing the custard apple and the rest buffer salt to make the pH value of the mixed solution be 6-7, and mixing the obtained mixed solution at 70-75 ℃ for 10-15 minutes to obtain a second mixed solution. The pH value of the custard apple is adjusted to be close to neutral, so that the custard apple is prevented from causing protein denaturation and precipitation in raw milk, and the stability of a system is ensured.
According to an embodiment of the present invention, the third mixing process includes: and mixing the first mixed solution and the second mixed solution which are respectively cooled to 6-12 ℃, adding an acidity regulator dissolved in water in advance to enable the pH value of the mixed solution to be 3.8-4.5, adding essence, and stirring for 10-15 minutes to obtain the modified milk. The first mixed liquid and the second mixed liquid are mixed and then are mixed to be sour, so that the sour and sweet taste of the mixed milk is guaranteed, and meanwhile, the stability of a system can be further guaranteed. If the acid is adjusted in the first mixing treatment, protein precipitation and fat floating in raw milk are likely to occur.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Examples 1 to 5
In this example, a modified milk was prepared as follows:
1. the starting materials are shown in table 1.
TABLE 1 raw materials
2. Step (ii) of
a. Uniformly mixing and dispersing white granulated sugar, a stabilizer and a sweetener in partial raw milk at the temperature of firstly, slowly heating to the temperature of secondly, stirring for thirdly minutes until the colloid is completely hydrated and dissolved, checking by using an iron basin that no agglomerated or undissolved crystal blocks or particles exist, and then mixing with the rest raw milk and partial buffer solution;
b. mixing the custard apple and the rest buffer salt at 70-75 ℃ for 10-15 minutes, and mixing the obtained mixed solution with the feed liquid obtained in the step a;
c. cooling the feed liquid to the temperature of the fourth DEG C, and adding an acidity regulator on line;
d. the pH value of the material liquid after the acid adjustment is fifthly;
e. adding essence into the feed liquid, stirring for sixty minutes, and uniformly mixing;
f. homogenizing the feed liquid to reach the homogenizing pressure of seventh;
g. and (c) passing through the UHT sterilization line, wherein the sterilization temperature is eighty percent and the time is ninthly.
The product has no precipitation and obvious fat floating after being stored for 90 days at the temperature of 4 ℃, 25 ℃ and 37 ℃, and has better stability, sour and sweet taste and better taste.
TABLE 2 Process parameters
| Variables of | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | |
| ① stabilizer feeding temperature | 45℃ | 46℃ | 47℃ | 48℃ | 49℃ | |
| ② |
70℃ | 71℃ | 72℃ | 73℃ | 74℃ | |
| ③ stabilizer dissolution stirring time | 10min | 11min | 12min | 13min | 14min | |
| ④ chilling temperature before adjusting acid | 12℃ | 11℃ | 9 |
8℃ | 7℃ | |
| ⑤ pH after adjusting acid | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 | |
| ⑥ stirring time of essence | 10min | 11min | 12min | 13min | 14min | |
| ⑦ homogenizing pressure | 170bar | 180bar | | 200bar | 220bar | |
| ⑧ |
110℃ | 116℃ | 117 |
120℃ | 121℃ | |
| ⑨ sterilizing time | 3s | 4s | 5s | 6s | 7s |
Comparative example 1
A recombined milk was prepared according to the method of example 1, except that the stabilizers were: 1.5kg of sodium carboxymethylcellulose, 0.05kg of xanthan gum and 0.5kg of propylene glycol alginate.
The inventors found that when the amount of the stabilizer is too small, the temperature property of the system is low, and the phenomenon of protein precipitation and fat floating occurs.
Comparative example 2
A recombined milk was prepared according to the method of example 1, with the difference that the acidity regulator was: 6kg of citric acid, 3.5kg of lactic acid and 0.3kg of sodium citrate.
The inventor finds that the added amount of the acidity regulator is too much, so that the product tastes too acid. Moreover, peracid systems also cause protein denaturation.
Comparative example 3
A modified milk was prepared by following the procedure of example 1 except that sodium tripolyphosphate was added in an amount of 2 kg.
The addition amount of the sodium tripolyphosphate is too much, so that the taste of the product is slightly salty, and the fusion of the sour and sweet taste of the custard apple sour blend milk is influenced. Meanwhile, the acidity of the system is changed, the stability of the system is influenced, and protein denaturation occurs.
Comparative example 4
A recombined milk was prepared according to the method of example 1, except that the stabilizers were: 6kg of sodium carboxymethylcellulose, 0.1kg of xanthan gum, 3.5kg of propylene glycol alginate and 1kg of glyceryl monostearate.
The addition amount of the stabilizer is too much, so that the taste of the product is too viscous and sticky.
Comparative example 5
A recombined milk was prepared according to the method of example 1, with the difference that the acidity regulator was: 0.65kg of citric acid, 1kg of lactic acid and 0.5kg of sodium citrate.
Because the addition amount of the acidity regulator is too small, the acidity cannot reach an ideal degree, and the expected effect of sweet and sour blending is not achieved.
Example 6 product evaluation
1. Sensory evaluation
Product attributes meet the moderate scoring standard:
and (3) sweet and sour coordination: the very harmonious point is 5 points, the comparative harmonious point is 4 points, the harmonious point is 3 points, the uncoordinated point is 2 points, and the very uncoordinated point is 1 point.
Organization state: very preferably 5 points, more preferably 4 points, very preferably 3 points, very preferably 2 points, and unacceptably 1 point.
Mouthfeel viscosity: the preference is 5 points, the preference is 4 points, the preference is 3 points, the general preference is 2 points, and the preference is 1 point.
Overall preference: the preference is 5 points, the preference is 4 points, the preference is 3 points, the general preference is 2 points, and the preference is 1 point.
The examples and comparative examples were subjected to sensory evaluation, 10 sensory evaluators were found to perform scoring, and the sensory results were averaged to obtain the following results:
TABLE 3 sensory evaluation score Table
From the results of the sensory evaluation, it can be seen that the sour-sweet harmony, texture state, mouthfeel viscosity, and overall taste in the examples are superior to those of the comparative examples. It can be seen that the examples have better mouthfeel and taste of the organoleptic raters than the comparative examples.
2. Stability analysis
The stability analysis was performed on the products of examples 1 to 5 using a stability analyzer, and the results are shown in FIGS. 1 to 5. The Slope values were 1.2, 1.8, 2.3, 1.78, 3.2, respectively. In the stability profile, the lower the slope value, the more stable the product.
Thus, example 1 showed the lowest slope value and the best stability.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (8)
1. A modified milk comprising:
800-850 parts by weight of raw milk;
1-15 parts by weight of custard apple;
0.2 to 1 part by weight of a buffer salt;
5.5 to 7 parts by weight of a stabilizer;
5.5-7 parts by weight of an acidity regulator;
0-1 part by weight of essence;
the buffer salt comprises: at least one of sodium tripolyphosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate and sodium pyrophosphate;
the stabilizer comprises: at least one of sodium carboxymethylcellulose, pectin, sodium alginate, xanthan gum, guar gum, gellan gum, propylene glycol alginate, microcrystalline cellulose, sucrose fatty acid ester, and glycerol monostearate;
the acidity regulator comprises: at least one of citric acid, lactic acid, malic acid, and sodium citrate;
the method for preparing the modified milk comprises the following steps:
carrying out first mixing treatment on the raw milk and part of the buffer salt so as to obtain a first mixed solution;
carrying out second mixing treatment on the custard apple and the rest part of the buffer salt to ensure that the pH value of the mixed solution is 6-7 so as to obtain a second mixed solution; and
and mixing the first mixed solution and the second mixed solution, adding the acidity regulator dissolved by water in advance, and performing third mixing treatment to enable the pH value of the mixed solution to be 3.8-4.5 so as to obtain the modified milk.
2. The recombined milk of claim 1, further comprising:
800-850 parts by weight of the raw milk;
1-15 parts by weight of custard apple;
0.2 to 1 part by weight of a buffer salt;
5.5 to 7 parts by weight of a stabilizer;
5.5-7 parts by weight of an acidity regulator;
50-90 parts by weight of white granulated sugar;
0-1.5 parts by weight of a sweetener;
0-1 part by weight of essence; and
50 to 150 parts by weight of water.
3. The modified milk according to claim 1 or 2, wherein the stabilizer is selected from xanthan gum, glyceryl monostearate, sodium carboxymethylcellulose and propylene glycol alginate, and the mass ratio of the xanthan gum, the glyceryl monostearate, the sodium carboxymethylcellulose and the propylene glycol alginate is 0.05-0.15: 0.5-1.5: 2-5: 0.5-2;
the acidity regulator is selected from lactic acid, sodium citrate and citric acid, and the mass ratio of the lactic acid to the sodium citrate to the citric acid is 2.5-4: 0.2-1: 2-4.
4. A method of preparing the modified milk of any one of claims 1 to 3, comprising:
carrying out first mixing treatment on the raw milk and part of the buffer salt so as to obtain a first mixed solution;
carrying out second mixing treatment on the custard apple and the rest part of the buffer salt to ensure that the pH value of the mixed solution is 6-7 so as to obtain a second mixed solution; and
and mixing the first mixed solution and the second mixed solution, adding the acidity regulator dissolved by water in advance, and performing third mixing treatment to enable the pH value of the mixed solution to be 3.8-4.5 so as to obtain the modified milk.
5. The method of claim 4, further comprising:
homogenizing the mixed solution obtained by the third mixing treatment to obtain a homogenized product; and
and (3) sterilizing the homogenized product so as to obtain the modified milk.
6. The method of claim 4, wherein the first mixing process comprises:
mixing the stabilizer, the white granulated sugar and the sweetener with part of the raw milk at 70-75 ℃ for 10-15 minutes, and mixing the obtained mixed solution, the rest of the raw milk and part of the buffer salt to obtain the first mixed solution.
7. The method of claim 4, wherein the second mixing process comprises:
mixing the custard apple and the rest of the buffer salt to enable the pH value of the mixed solution to be 6-7, and mixing the obtained mixed solution for 10-15 minutes at 70-75 ℃ to obtain the second mixed solution.
8. The method of claim 4, wherein the third mixing process comprises:
and mixing the first mixed solution and the second mixed solution which are respectively cooled to 6-12 ℃, adding the acidity regulator dissolved by water in advance to enable the pH value of the mixed solution to be 3.8-4.5, adding the essence, and stirring for 10-15 minutes to obtain the modified milk.
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|---|---|---|---|---|
| US5648112A (en) * | 1995-03-28 | 1997-07-15 | The Procter & Gamble Company | Process for preparing chilled beverage products containing milk and a food acid |
| CN102125091A (en) * | 2010-12-02 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product with edible colloidal particles |
| US20130064923A1 (en) * | 2011-09-13 | 2013-03-14 | Agropur Cooperative | Liquid Milk Beverage For Toddlers |
| MX2015002742A (en) * | 2012-09-12 | 2015-05-15 | Nestec Sa | Thick textured acidified dairy or dairy-like products and methods for producing same. |
| CN106465751A (en) * | 2015-08-20 | 2017-03-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Beverage containing milk and preparation method thereof |
| CN105901139A (en) * | 2016-04-25 | 2016-08-31 | 芜湖市好亦快食品有限公司三山分公司 | Blood sugar-reducing custard apple and honey yoghourt and making method thereof |
| CN106937677B (en) * | 2017-03-30 | 2020-10-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Total-nutrient formula dairy product added with coconut particles and preparation method thereof |
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