CN107410491A - A kind of blending type milk-contained drink is stabilizing agent specially used and preparation method thereof - Google Patents
A kind of blending type milk-contained drink is stabilizing agent specially used and preparation method thereof Download PDFInfo
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- 239000003381 stabilizer Substances 0.000 title claims abstract description 42
- 238000002156 mixing Methods 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 101
- 150000004676 glycans Chemical class 0.000 claims abstract description 26
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 19
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 244000234181 Syzygium samarangense Species 0.000 claims abstract description 17
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 230000035800 maturation Effects 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 14
- 238000009413 insulation Methods 0.000 claims description 13
- 239000006185 dispersion Substances 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 230000005855 radiation Effects 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 12
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 12
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 238000010792 warming Methods 0.000 description 8
- 230000008859 change Effects 0.000 description 6
- 235000020124 milk-based beverage Nutrition 0.000 description 6
- 240000007154 Coffea arabica Species 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 210000000481 breast Anatomy 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 3
- 239000003317 industrial substance Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000000556 factor analysis Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
It is stabilizing agent specially used and preparation method thereof that the present invention provides a kind of blending type milk-contained drink, is prepared using pure natural raw material, the raw material includes wax-apple powder, soybean modified phospholipid and taro powder.Described wax-apple powder, soybean modified phospholipid and taro powder quality proportioning is 7:1‑2:3‑4.The preparation method of the taro powder is：Glycan is cleaned, dry, removed the peel, is cut into the thick thin slices of 3 5cm；Glycan thin slice is baked into 128 145min at 88 94 DEG C；Glycan thin slice after baking is ground to 200 mesh fine powders after being cooled to room temperature.The preparation method includes pretreatment, prepares superfine powder, maturation stage.Stabilizer of the present invention, using pure natural raw material, it is more beneficial for health；The viscosity of beverage will not be increased, mouthfeel is salubriouser.
Description
Technical field
The present invention relates to a kind of dairy products additive and preparation method thereof, particularly a kind of blending type milk-contained drink is special steady
Determine agent and preparation method thereof, belong to dairy products additive field.
Background technology
Milk-contained drink refers to using fresh milk or dairy products as raw material, fermented or without product made of fermentation processing.Containing breast
Beverage is divided into blending type milk-contained drink and fermented milk-containing drink.
Blending type milk-contained drink be using breast or dairy products as raw material, add water, white granulated sugar, sweetener, acid, fruit juice,
The beverage that one or more of modulation of tea, coffee, plant extraction liquid etc. form.As consumer increasingly payes attention to health, this makes
Obtain turns into milk-contained drink in milk-contained drink from healthy quality raw materials the first choice of research staff.Dietary fiber, lecithin, amino
Sour series, group vitamins etc. cause milk-contained drink enterprise development to have more choices.
But while selection increases, the requirement of milk-contained drink is just improved, particularly adds the originals such as fruit juice, coffee
After material, the original stability of milk beverage is destroyed, at this time, it may be necessary to add certain stabilizer to improve the stabilization of beverage
Property.
The milk beverage stabilizer used at present is usually that the industrial chemicals such as sodium carboxymethylcellulose, agar are prepared, right
Health is no advantage, and substantially increases the viscosity of milk-contained drink, and mouthfeel is clouding；As people increasingly pay attention to being good for
Health, it is badly in need of a kind of pure natural stabilizer instead of industrial chemicals stabilizer, and solves the elutriation of milk-contained drink, oil analysis simultaneously, divides
Layer, flocculation, it is sticky the problems such as.
In a word, there is following defect in prior art：Existing milk beverage stabilizer is prepared using industrial chemicals, to people
Body is no advantage, and the viscosity of beverage is added after adding, and mouthfeel is clouding.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of blending type milk-contained drink it is stabilizing agent specially used and its
Preparation method, using pure natural raw material, clean taste, and effect stability.
To solve existing technical problem, the technical solution adopted by the present invention is：
A kind of stabilizing agent specially used preparation method of blending type milk-contained drink, comprises the following steps：
1st, raw material prepare
Wax-apple powder, purchased from Xi'an Sen Ran bioengineering Co., Ltd, brown color fine powder, 100% passes through 80 mesh sieves；
Soybean modified phospholipid, purchased from Hunan century Hua Xing bioengineering Co., Ltd, acetone insoluble matter content >=95%, hexane is not
Molten thing≤0.3%, moisture≤1%, acid value≤30mg KOH/g, viscosity≤12000cP（25℃）, HLB value 8-13；
Glycan is commercially available fresh glycan.
2nd, taro powder is prepared
Glycan is cleaned, dry, removed the peel, is cut into the thick thin slices of 3-5cm；
Glycan thin slice is baked into 128-145min at 88-94 DEG C；Glycan thin slice after baking is ground to 200 after being cooled to room temperature
Mesh fine powder, it is standby.
3rd, pre-process
Wax-apple powder, soybean modified phospholipid, taro powder are pressed 7:1-2:3-4 mass ratio mixing, adds pure water, 2000rpm is stirred
2-3min is mixed, is configured to the dispersion liquid that mass concentration is 13-15%；
Above-mentioned dispersion liquid is subjected to microwave radiation technology processing 10-15min, the microwave frequency is 21-25GHz；After microwave treatment, obtain
To pretreatment fluid.
4th, superfine powder is prepared
Pretreatment fluid is freeze-dried 180-200 hours, cryogenic temperature is-28-- 30 DEG C, and it is 9- that moisture content is controlled after drying
9.8%；
The solids obtained after drying is crushed by pulverizer, obtains 400 mesh fine powders；Fine powder is warming up to 20-26 DEG C, insulation
40-50min, fine powder is spray-dried after insulation, it is 114-122 DEG C to control inlet temperature, and it is 50-58 DEG C to control outlet temperature,
Drying time is 25-28s；
It is superfine powder that dried fine powder, which is further crushed, and specific method is：Under the conditions of 2-3 DEG C, 50MPa, pass through Supersonic
Fast air-flow crushing, it is 950-980m/s to control effluxvelocity；
Obtained superfine powder is warming up to 30-32 DEG C, 45-55min is incubated, is spray-dried superfine powder after insulation, controls import
Temperature is 80-90 DEG C, and it is 40-46 DEG C to control outlet temperature, drying time 20-22s；Obtain moisture and be less than 0.5%
The superfine powder of 2200-2400 mesh.
5th, cure
Superfine powder prepared by step 4 is cured, and curing initial temperature is 75-78 DEG C, and control temperature is with 1-1.5 DEG C/min's
Speed is cooled to 25 DEG C, completes maturing process；
It is stabilizing agent specially used to obtain a kind of blending type milk-contained drink.
By adopting the above-described technical solution, the present invention reach have the technical effect that：
1st, stabilizer of the present invention, using pure natural raw material, it is more beneficial for health；
2nd, stabilizer of the present invention will not increase the viscosity of beverage, make the mouthfeel of milk-contained drink salubriouser；
3rd, the stable casein of stabilizer of the present invention, vitamin, cellulose effect are preferable, do not produce precipitation；Stored under the conditions of 28 DEG C
It is not layered within 12 months, every quality index is stable；
4th, stabilizer of the present invention can be obviously prolonged the dairy produce shelf-life, store 12 months under the conditions of 28 DEG C and do not go bad；
5th, stabilizer of the present invention can lift the vitamin C of milk-contained drink, organic acid content, make the nutritive value of milk-contained drink more
It is high.
A kind of stabilizing agent specially used preparation method of the blending type milk-contained drink of embodiment 1
1st, raw material prepare
Wax-apple powder, purchased from Xi'an Sen Ran bioengineering Co., Ltd, brown color fine powder, 100% passes through 80 mesh sieves；
Soybean modified phospholipid, purchased from Hunan century Hua Xing bioengineering Co., Ltd, acetone insoluble matter content >=95%, hexane is not
Molten thing≤0.3%, moisture≤1%, acid value≤30mg KOH/g, viscosity≤12000cP（25℃）, HLB value 8-13；
Glycan is commercially available fresh glycan.
2nd, taro powder is prepared
Glycan is cleaned, dry, removed the peel, is cut into the thick thin slices of 3cm；
Glycan thin slice is baked into 128min at 88 DEG C；Glycan thin slice after baking is ground to 200 mesh fine powders after being cooled to room temperature,
It is standby.
3rd, pre-process
Wax-apple powder, soybean modified phospholipid, taro powder are pressed 7:1:4 mass ratio mixing, add pure water, 2000rpm stirrings
2min, it is configured to the dispersion liquid that mass concentration is 13-15%；
Above-mentioned dispersion liquid is subjected to microwave radiation technology processing 10min, the microwave frequency is 21GHz；After microwave treatment, pre- place is obtained
Manage liquid.
4th, superfine powder is prepared
Pretreatment fluid is freeze-dried 180 hours, cryogenic temperature is -28 DEG C, and it is 9% that moisture content is controlled after drying；
The solids obtained after drying is crushed by pulverizer, obtains 400 mesh fine powders；Fine powder is warming up to 20 DEG C, insulation
40min, fine powder is spray-dried after insulation, it is 114 DEG C to control inlet temperature, control outlet temperature as 50 DEG C, and drying time is
25s；
It is superfine powder that dried fine powder, which is further crushed, and specific method is：At 2 DEG C, under the conditions of 50MPa, pass through supersonic speed
Air-flow crushing, it is 950m/s to control effluxvelocity；
Obtained superfine powder is warming up to 30 DEG C, 45min is incubated, is spray-dried superfine powder after insulation, controls the inlet temperature to be
80 DEG C, it is 40 DEG C to control outlet temperature, drying time 20s；Obtain the superfine powder of 2200 mesh of the moisture less than 0.5%.
5th, cure
Superfine powder prepared by step 4 is cured, and curing initial temperature is 75 DEG C, and control temperature is dropped with 1 DEG C/min speed
Temperature completes maturing process to 25 DEG C；
It is stabilizing agent specially used to obtain a kind of blending type milk-contained drink.
A kind of stabilizing agent specially used preparation method of the blending type milk-contained drink of embodiment 2
1st, raw material prepare
Wax-apple powder, purchased from Xi'an Sen Ran bioengineering Co., Ltd, brown color fine powder, 100% passes through 80 mesh sieves；
Soybean modified phospholipid, purchased from Hunan century Hua Xing bioengineering Co., Ltd, acetone insoluble matter content >=95%, hexane is not
Molten thing≤0.3%, moisture≤1%, acid value≤30mg KOH/g, viscosity≤12000cP（25℃）, HLB value 8-13；
Glycan is commercially available fresh glycan.
2nd, taro powder is prepared
Glycan is cleaned, dry, removed the peel, is cut into the thick thin slices of 4cm；
Glycan thin slice is baked into 135min at 92 DEG C；Glycan thin slice after baking is ground to 200 mesh fine powders after being cooled to room temperature,
It is standby.
3rd, pre-process
Wax-apple powder, soybean modified phospholipid, taro powder are pressed 7: 2:3 mass ratio mixing, add pure water, 2000rpm stirrings
3min, it is configured to the dispersion liquid that mass concentration is 14%；
Above-mentioned dispersion liquid is subjected to microwave radiation technology processing 13min, the microwave frequency is 24GHz；After microwave treatment, pre- place is obtained
Manage liquid.
4th, superfine powder is prepared
Pretreatment fluid is freeze-dried 190 hours, cryogenic temperature is -29 DEG C, and it is 9.5% that moisture content is controlled after drying；
The solids obtained after drying is crushed by pulverizer, obtains 400 mesh fine powders；Fine powder is warming up to 23 DEG C, insulation
45min, fine powder is spray-dried after insulation, it is 119 DEG C to control inlet temperature, control outlet temperature as 55 DEG C, and drying time is
27s；
It is superfine powder that dried fine powder, which is further crushed, and specific method is：At 2 DEG C, under the conditions of 50MPa, pass through supersonic speed
Air-flow crushing, it is 975m/s to control effluxvelocity；
Obtained superfine powder is warming up to 31 DEG C, 49min is incubated, is spray-dried superfine powder after insulation, controls the inlet temperature to be
88 DEG C, it is 42 DEG C to control outlet temperature, drying time 21s；Obtain the superfine powder of 2300 mesh of the moisture less than 0.5%.
5th, cure
Superfine powder prepared by step 4 is cured, and curing initial temperature is 78 DEG C, and control temperature is dropped with 1 DEG C/min speed
Temperature completes maturing process to 25 DEG C；
It is stabilizing agent specially used to obtain a kind of blending type milk-contained drink.
A kind of stabilizing agent specially used preparation method of the blending type milk-contained drink of embodiment 3
1st, raw material prepare
Wax-apple powder, purchased from Xi'an Sen Ran bioengineering Co., Ltd, brown color fine powder, 100% passes through 80 mesh sieves；
Soybean modified phospholipid, purchased from Hunan century Hua Xing bioengineering Co., Ltd, acetone insoluble matter content >=95%, hexane is not
Molten thing≤0.3%, moisture≤1%, acid value≤30mg KOH/g, viscosity≤12000cP（25℃）, HLB value 8-13；
Glycan is commercially available fresh glycan.
2nd, taro powder is prepared
Glycan is cleaned, dry, removed the peel, is cut into the thick thin slices of 5cm；
Glycan thin slice is baked into 145min at 94 DEG C；Glycan thin slice after baking is ground to 200 mesh fine powders after being cooled to room temperature,
It is standby.
3rd, pre-process
Wax-apple powder, soybean modified phospholipid, taro powder are pressed 7:1:3 mass ratio mixing, add pure water, 2000rpm stirrings
3min, it is configured to the dispersion liquid that mass concentration is 15%；
Above-mentioned dispersion liquid is subjected to microwave radiation technology processing 15min, the microwave frequency is 25GHz；After microwave treatment, pre- place is obtained
Manage liquid.
4th, superfine powder is prepared
Pretreatment fluid is freeze-dried 200 hours, cryogenic temperature is -30 DEG C, and it is 9.8% that moisture content is controlled after drying；
The solids obtained after drying is crushed by pulverizer, obtains 400 mesh fine powders；Fine powder is warming up to 26 DEG C, insulation
50min, fine powder is spray-dried after insulation, it is 122 DEG C to control inlet temperature, control outlet temperature as 58 DEG C, and drying time is
28s；
It is superfine powder that dried fine powder, which is further crushed, and specific method is：At 3 DEG C, under the conditions of 50MPa, pass through supersonic speed
Air-flow crushing, it is 980m/s to control effluxvelocity；
Obtained superfine powder is warming up to 32 DEG C, 55min is incubated, is spray-dried superfine powder after insulation, controls the inlet temperature to be
90 DEG C, it is 46 DEG C to control outlet temperature, drying time 22s；Obtain the superfine powder of 2400 mesh of the moisture less than 0.5%.
5th, cure
Superfine powder prepared by step 4 is cured, and curing initial temperature is 78 DEG C, and control temperature is with 1.5 DEG C/min speed
25 DEG C are cooled to, completes maturing process；
It is stabilizing agent specially used to obtain a kind of blending type milk-contained drink.
The wax-apple powder of embodiment 4, soybean modified phospholipid, taro powder proportioning single factor analysis experiment
Using the preparation that stabilizer is carried out the step of embodiment 2, only change the wax-apple powder in step 3 pre-treatment step, soybean changes
Property phosphatide, the proportioning of taro powder carry out embodiment 4-7, the proportioning after change is shown in Table 1；
The wax-apple powder of table 1, soybean modified phospholipid, the proportioning of taro powder
Embodiment 8 prepares the factor analysis experiment of superfine powder
Using the preparation that stabilizer is carried out the step of embodiment 2, it is further only to change the fine powder that step 4 is prepared in superfine powder step
Crush and carry out embodiment 8-11 for the condition of superfine powder, the control condition after change is shown in Table 2；
Table 2 prepares the control condition of superfine powder
The cooling rate analysis experiment of the maturation stage of embodiment 12
Using the preparation that stabilizer is carried out the step of embodiment 2, only change cooling rate in step 5 maturation stage and carry out embodiment
12-15, the cooling rate after change are shown in Table 3；
Cooling rate in the maturation stage of table 3
Stabilizer prepared by embodiment 1-15 can be applied to blending type milk-contained drink.
The effect experiment that stabilizer prepared by embodiment 1-15 is used in blending type milk-contained drink is as follows：
By raw sheep breast after net breast, allocated according to formula as below：Raw 350 parts of sheep breast, 26 parts of white granulated sugar, 4 parts of coffee, apple
13 parts of fruit juice, 0.6 part of stabilizer；It is well mixed after allotment, is pumped into high-speed shearing machine and shears 15min, is then filled by sterilizing
Dress；
The stabilizer and sodium carboxymethylcellulose, agar that embodiment 1-15 is respectively adopted prepare and contain 17 parts of milk beverage imitating flavour of coffee, will
Obtained 17 parts of milk beverages observe the outward appearance of milk beverage, layering now respectively after being placed under the conditions of being placed in 28 DEG C 12 months, 12 months
As and fat circle thickness and oil slick color；Specifically it is shown in Table 4；
Stability influence of the stabilizer of table 4 to the blending type milk-contained drink containing coffee
From table 4, the stabilizer of embodiment 1,2,3,6,10,14 has the effect of prominent stable blending type milk-contained drink；
That is, wax-apple powder, soybean modified phospholipid, the proportioning of taro powder are preferably 7：1-2：3-4, more preferably：7:2:4；
The control condition of preparation superfine powder is preferably in step 4：Temperature is 2-3 DEG C, effluxvelocity 950-980m/s, further preferably
For：2.5 DEG C of temperature, effluxvelocity 970m/s；Cooling rate is preferably 1-1.5 DEG C/min in step 5 maturation stage, further excellent
Elect 1.2 DEG C/min as.
Pass through the statistics of experimental result, it is found that the present invention has obvious antiseptic effect, relative to traditional stabilization
For agent, antiseptic effect is notable.
Ratio of the present invention, it is mass ratio unless specifically indicated with unit commonly used in the art, the percentage,
It is mass percent.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic.
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (10)
1. a kind of blending type milk-contained drink is stabilizing agent specially used, it is characterised in that：It is prepared using pure natural raw material, the raw material
Including wax-apple powder, soybean modified phospholipid and taro powder.
2. a kind of blending type milk-contained drink according to claim 1 is stabilizing agent specially used, it is characterised in that：Described wax-apple
Powder, soybean modified phospholipid and taro powder quality proportioning are 7:1-2:3-4.
3. a kind of blending type milk-contained drink according to claim 1 is stabilizing agent specially used, it is characterised in that：The taro powder
Preparation method is：Glycan is cleaned, dry, removed the peel, is cut into the thick thin slices of 3-5cm；Glycan thin slice is baked at 88-94 DEG C
128-145min；Glycan thin slice after baking is ground to 200 mesh fine powders after being cooled to room temperature.
A kind of 4. stabilizing agent specially used preparation method of blending type milk-contained drink according to claim 1, it is characterised in that：Bag
Include pretreatment, prepare superfine powder, maturation stage.
A kind of 5. stabilizing agent specially used preparation method of blending type milk-contained drink according to claim 4, it is characterised in that：
The preparation superfine powder：Pretreatment fluid is freeze-dried 180-200 hours, cryogenic temperature is-28-- 30 DEG C, after drying
It is 9-9.8% to control moisture content.
A kind of 6. stabilizing agent specially used preparation method of blending type milk-contained drink according to claim 4, it is characterised in that：
The preparation superfine powder：The solids obtained after drying is crushed by pulverizer, obtains 400 mesh fine powders；By fine powder liter
Temperature is incubated 40-50min, is spray-dried fine powder after insulation to 20-26 DEG C, and it is 114-122 DEG C to control inlet temperature, is controlled out
Mouth temperature is 50-58 DEG C, drying time 25-28s.
A kind of 7. stabilizing agent specially used preparation method of blending type milk-contained drink according to claim 4, it is characterised in that：Institute
State preparation superfine powder：By dried fine powder under the conditions of 2-3 DEG C, 50MPa, by supersonic jet mill, jet velocity is controlled
Spend for 950-980m/s.
A kind of 8. stabilizing agent specially used preparation method of blending type milk-contained drink according to claim 4, it is characterised in that：Institute
The curing stated：It is 75-78 DEG C to cure initial temperature, and control temperature is cooled to 25 DEG C with 1-1.5 DEG C/min speed.
A kind of 9. stabilizing agent specially used preparation method of blending type milk-contained drink according to claim 4, it is characterised in that：Institute
The pretreatment stated：
The mass ratio that wax-apple powder, soybean modified phospholipid, taro powder are pressed mixes, and adds pure water, and 2000rpm stirs 2-3min,
It is configured to the dispersion liquid that mass concentration is 13-15%.
A kind of 10. stabilizing agent specially used preparation method of blending type milk-contained drink according to claim 4, it is characterised in that：
Described pretreatment：Dispersion liquid is subjected to microwave radiation technology processing 10-15min, the microwave frequency is 21-25GHz.
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Citations (4)
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| CN1785019A (en) * | 2005-12-12 | 2006-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Compounding type milk-contg. beverage and its prodn. method |
| CN102125101A (en) * | 2011-01-26 | 2011-07-20 | 北京三元食品股份有限公司 | Environmental-friendly heath-preserving milk and preparation method thereof |
| CN104970103A (en) * | 2015-07-01 | 2015-10-14 | 光明乳业股份有限公司 | Carbonic acid milk beverage and preparation method thereof |
| CN105248646A (en) * | 2015-11-27 | 2016-01-20 | 钟华锋 | Milk beverage and making method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785019A (en) * | 2005-12-12 | 2006-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Compounding type milk-contg. beverage and its prodn. method |
| CN102125101A (en) * | 2011-01-26 | 2011-07-20 | 北京三元食品股份有限公司 | Environmental-friendly heath-preserving milk and preparation method thereof |
| CN104970103A (en) * | 2015-07-01 | 2015-10-14 | 光明乳业股份有限公司 | Carbonic acid milk beverage and preparation method thereof |
| CN105248646A (en) * | 2015-11-27 | 2016-01-20 | 钟华锋 | Milk beverage and making method thereof |
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