CN107712056A - A kind of grain milk and preparation method thereof - Google Patents
A kind of grain milk and preparation method thereof Download PDFInfo
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- CN107712056A CN107712056A CN201710991779.1A CN201710991779A CN107712056A CN 107712056 A CN107712056 A CN 107712056A CN 201710991779 A CN201710991779 A CN 201710991779A CN 107712056 A CN107712056 A CN 107712056A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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Abstract
The invention provides a kind of grain milk and preparation method thereof, the raw material of the grain milk includes each component of following mass percent：30~80% raw milk, 5~20% cereal sauce, 0.5~3.5% grain dust, 0.2~5% sweetener, 0.15~0.5% stabilizer, 0.02~0.04% buffer salt, surplus is water, and its preparation method is：It is filling after raw material mixing, heating, homogeneous, sterilization, cooling.The grain milk of the present invention has good flavor, state, and has cereal-granules even suspension in the product, stable system, realizes the feasibility that cereal-granules are added in neutral milk.
Description
Technical field
The invention belongs to field of dairy products, and in particular to a kind of grain milk and preparation method thereof.
Background technology
Traditional food of the cereal as Chinese, for thousands of years always on common people's dining table indispensable food it
One, very important status is occupied in the meals in China, is taken as traditional staple food.Studies have found that cereal preparation is taken the photograph
Enter relevant with cardiopathic incidence probability, the intake for increasing full cereal can cardiopathic incidence probability is averagely reduced
26%.In addition to having the function that to prevent heart disease, apoplexy, diabetes, cereal also has other wholesome functions,
Such as Europe is studies have found that high fibre diet makes the incidence of colon cancer reduce 25%, the research table of another the U.S side
The intake of bright increase dietary fiber can reduce the incidence of intestinal polyp and adenoma.
Common cereal includes millet, rice, corn, glutinous rice, Semen Coicis, oat etc., more rich in protein, starch and fibre
Dimension.And completely including the full cereal of endosperm plumule and each part, nutrition is more comprehensive, not only containing abundant B races
Vitamin, magnesium, iron and dietary fiber, also containing the common antioxidant content such as polyphenol, vitamin E, tannin, carotenoid, and
Contain antioxidant content rare in some fruit-vegetable foods but with very high nutritive value, such as gamma oryzanol.
Existing cereals drink classification is few, and flavor and taste are undesirable, how to be combined the nutrition of cereal with milk,
At a relatively high stability can be kept again, be still ability so as to which the grain milk of suitable various people's long-term consumption be prepared
Field technique personnel's urgent problem to be solved.
The content of the invention
In order to solve the above-mentioned technical problem, it is an object of the invention to provide a kind of grain milk and preparation method thereof.This
Invention obtains the homogeneous grain milk body of cereal-granules even suspension, structural state by reasonably formula and appropriate technique
System, realize the feasibility that cereal-granules are added in neutral milk, grain milk shelf stable produced by the present invention, mouthfeel
It is mellow, unique flavor, the demand of fruit class product is lacked supplemented with liquid milk drinking markets, there are preferable market prospects.
Specifically, on the one hand, the invention provides a kind of preparation method of grain milk, the raw material bag of the grain milk
Include each component of following mass percent：30~80% raw milk, 5~20% cereal sauce, 0.5~3.5% grain dust,
0.2~5% sweetener, 0.15~0.5% stabilizer, 0.02~0.04% buffer salt, surplus are water；
The preparation method comprises the following steps：
(1) raw milk is heated to 30~50 DEG C, adds grain dust, sweetener, stabilizer, buffer salt, mixed scattered equal
It is even, obtain mixed liquor；
(2) mixed liquor obtained by step (1) is warming up to 65~75 DEG C, fully hydration；
(3) water is added in mixed liquor obtained by step (2), product base is obtained after homogeneous, sterilization, cooling；
(4) it is filling after cereal sauce is mixed with product base.
The present invention is by being reasonably formulated and appropriate technique so that cereal-granules even suspension in the product, obtains
The homogeneous grain milk of grain even suspension, structural state.
Further, the cereal in the cereal sauce is included in oat, quinoa, mung bean, red bean, adlay, corn, sesame
One or more, the particle diameter of cereal is 2~13mm.Cereal-granules even suspension in milk, add milk drink
The flavor and taste of product.
Further, the grain dust includes oatmeal, red bean powder, mung bean flour, black rice flour, quinoa powder, corn flour, buckwheat
One or more in powder, black sesame powder, the fineness of grain dust is 80~200 mesh.The grain dust is uniformly dispersed in milk, makes
The grain milk of acquisition has very high nutritive value.
Further, the stabilizer includes the mass ratio of gellan gum and microcrystalline cellulose, gellan gum and microcrystalline cellulose
For 1:1~9.The addition of the stabilizer ensure that the suspension of grain milk, it is ensured that shelf-life internal stability is good, avoids paddy
The problems such as thing sinking or fat floating, while avoid having the solution of viscosity higher from causing fouling in sterilization duct or plate very
To the phenomenon of blocking.
Further, the buffer salt includes calgon, sodium tripolyphosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, lemon
One or more in lemon acid ammonium, sodium acid carbonate.The buffer salt can adjust the pH value of solution, make it have well stable body
System, avoid due to adding the problem of relatively low cereal sauce of acidity causes albuminous degeneration.
Wherein, in step (1), described be mixed into is stirred, and the time of mixing is 15~30min.In certain condition
Under so that raw material is rapidly well mixed.
In step (2), 15~30min of insulated and stirred after heating, the grain dust in mixed liquor and colloid are hydrated complete.
In step (3), the pressure of the homogeneous is 15~25MPa, and temperature is 60~75 DEG C, to cause stock dispersion thing point
Cloth is uniform, improves the homogeneity and stability of grain milk.
In step (3), the temperature of the sterilization is 70~140 DEG C, and the time is 3~30s.Sterilization under certain conditions,
Enzyme deactivation, harmful microbe is avoided to pollute.
Second aspect, additionally provide grain milk made from above-mentioned preparation method.Grain milk shelf produced by the present invention
Phase is stable, mellow in taste, unique flavor.
Compared with prior art, grain milk of the invention has good flavor, state, and has cereal-granules producing
Even suspension in product, stable system, realize the feasibility that cereal-granules are added in neutral milk.
Embodiment
Technical solution of the present invention is illustrated to be clearer, the skill below in conjunction with embodiment to the present invention
Art scheme is further elaborated：
One of technical scheme provided by the invention is：
The invention provides a kind of preparation method of grain milk, the raw material of the grain milk includes following quality percentage
The each component of ratio：30~80% raw milk, 5~20% cereal sauce, 0.5~3.5% grain dust, 0.2~5% sweet taste
Agent, 0.15~0.5% stabilizer, 0.02~0.04% buffer salt, surplus are water；
The preparation method comprises the following steps：
(1) raw milk is heated to 30~50 DEG C, adds grain dust, sweetener, stabilizer, buffer salt, mixed scattered equal
It is even, obtain mixed liquor；
(2) mixed liquor obtained by step (1) is warming up to 65~75 DEG C, fully hydration；
(3) water is added in mixed liquor obtained by step (2), product base is obtained after homogeneous, sterilization, cooling；
(4) it is filling after cereal sauce is mixed with product base.
Wherein, the raw milk can be raw material milk commonly used in the art, generally fresh milk, skimmed milk, dilute milk
Oil or reconstituted milk.The fresh milk should meet《National food safety standard lactogenesis》Standard, the reconstituted milk by whole milk powder,
Skimmed milk power, whey powder or other cow's milk components are made, it is preferred that the raw milk is raw milk.In addition, examined from dairy fat content
Consider, the raw milk can be rich milk and/or skimmed milk commonly used in the art.Such as this area routine, the raw milk
By raw milk detection and raw milk standardization.The dilute cream is described in the routine of this area, typically passes through centrifugation point by fresh milk
From obtained.
The cereal sauce can be cereal sauce commonly used in the art, the cereal in the cereal sauce include oat, quinoa,
One or more in mung bean, red bean, adlay, corn, sesame, preferably the particle diameter of cereal is 2~13mm.Preferably paddy
Net fruit content in thing sauce is 10~30%, and the viscosity of the cereal sauce is 5~18cm.
The grain dust can be grain dust commonly used in the art, including oatmeal, red bean powder, mung bean flour, black rice flour,
One or more in quinoa powder, corn flour, buckwheat, black sesame powder, the fineness of the grain dust are preferably 80~200 mesh.
The sweetener can be sweetener commonly used in the art, preferably selected from white granulated sugar, fructose, sweet dew
One or more in sugar, fructose syrup, glucose syrup, powdered glucose, Sucralose, FOS, xylitol, stevioside,
It is more preferably the one or more in white granulated sugar, fructose, mannose, fructose syrup, Sucralose and stevioside, most preferably
For white granulated sugar.Such as this area routine, the usage amount of the sweetener is no more than the usage amount of national regulation.
The stabilizer includes emulsifying agent and thickener, in order to ensure the suspension of grain milk, it is ensured that steady in the shelf-life
It is qualitative good, avoid cereal from sinking or the problems such as fat floating, while avoid having the solution of viscosity higher in sterilization duct or
Fouling or even the phenomenon blocked are caused in plate.By lot of experiment validation, thickener of the invention includes gellan gum and crystallite
Cellulose, preferably ratio is 1:1~9, it can solve the above problems well.The stabilizer can also further comprise routine
Emulsifying agent and thickener.It is preferred that the thickener in addition to including gellan gum and microcrystalline cellulose, can also include xanthan
One or more in glue, guar gum, locust bean gum, maltodextrin, sodium alginate, preferably content be 0.01~
0.35%.It is preferred that the emulsifying agent is selected from single, bi-tristearin, sucrose fatty ester, molecule distillating monoglyceride, change
Property granulesten, the one or more in citric acid fatty acid ester, preferably content is 0.04~0.15%.
The buffer salt is preferably selected from calgon, sodium tripolyphosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, lemon
One or more in sour ammonium, sodium acid carbonate, more preferably selected from calgon, dipotassium hydrogen phosphate, ammonium citrate, sodium acid carbonate
In one or more.The buffer salt can adjust the pH value of solution, make it have well stable system, avoid due to adding
The problem of relatively low cereal sauce of acidity causes albuminous degeneration.PH value in the product base is preferably 6.7~7.0.
The raw material preferably also includes the flavor substance that mass percent is 0~0.15%.The flavor substance can be
Flavor substance commonly used in the art, such as various essence.
Further, in the present invention, raw milk is heated to 30~50 DEG C in step (1), add grain dust, sweetener,
Stabilizer, buffer salt, it is well mixed.Wherein, the method for the mixing and condition can be this area conventional method and condition.Institute
Mixing is stated preferably to be stirred.The time of the mixing is preferably 15~30min.The mode for adding remaining raw material
It can be that this area is conventional, remaining raw material can be added by Water powdery mixer or Vacuum mixer, passes through mulser in mixed process
Or colloid mill high speed shear is scattered complete.
In the present invention, mixed liquor obtained by step (1) is warming up to 65~75 DEG C in step (2), insulated and stirred 15~
30min, the grain dust in mixed liquor and colloid are hydrated complete.Wherein described stirring is the conventional method and condition in this area,
Preferably whipping process makes material be fully hydrated by mulser and colloid mill.
In the present invention, water is added in step (3) in mixed liquor obtained by step (2), carries out homogeneous, the method for the homogeneous
It is this area routinely homogenizing method and condition with condition.It is preferred that the pressure of the homogeneous is 15~25MPa, it is described equal
The temperature of matter is 60~75 DEG C.The method and condition of the sterilizing are described in the routine of this area, it is preferred that the sterilising conditions are
70~140 DEG C, 3~30s, tubular type disinfection equipment, plate-sheet-type disinfection equipment or other disinfection equipments may be selected in the sterilizing installation
Carry out.Chilling temperature after the sterilization is 4~15 DEG C.
In the present invention, cereal sauce is mixed with milk in step (4), the mixing can pass through dynamic mixer or static state
Mixing arrangement, it is filling after being well mixed.
The two of technical scheme provided by the invention are：
A kind of grain milk as made from aforementioned preparation process.
On the basis of common sense in the field is met, above-mentioned various optimum conditions can be combined, and it is each preferably to produce the present invention
Example.
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the implementation
Among example scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to commodity
Specification selects.
In following embodiments, if not otherwise indicated, agents useful for same and material are that conventional commercial can obtain.
Embodiment 1
A kind of formula of raw material of grain milk forms：70% raw milk, 15% oat sauce (particle diameter be 10~
13mm), 3% oatmeal (fineness is 80 mesh), 1.2% dilute cream, 0.2% white granulated sugar, 0.1% microcrystalline cellulose, 0.05% knot
Cold glue, 0.04% sodium acid carbonate, surplus are water.
The preparation method of the grain milk comprises the following steps：
(1) raw milk and dilute cream are heated to 40 DEG C, add oatmeal, white granulated sugar, microcrystalline cellulose, gellan gum, carbonic acid
Hydrogen sodium, uniform stirring 15min, is uniformly dispersed；
(2) above-mentioned mixed liquor is continued to be heated to 70 DEG C, uniform stirring 20min, fully hydration；
(3) water is added in above-mentioned mixed liquor, squeezed into homogenizer, homogenization pressure 20MPa, homogenizing temperature is 60 DEG C；
Tubular type ultra high temperature sterilization is carried out, sterilization temperature is 137 DEG C, sterilizing time 4s；Milk base is cooled to 15 DEG C after sterilization；
(4) it is filling after oat sauce is well mixed with milk base by dynamic mixer.
Embodiment 2
A kind of formula of raw material of grain milk forms：60% raw milk, 20% red bean adlay sauce (particle diameter 5
~8mm), it is 3.5% red bean powder (fineness is 100 mesh), 0.5% fructose, 0.2% microcrystalline cellulose, 0.05% single, double stearic acid are sweet
Grease, 0.05% sucrose fatty ester, 0.03% gellan gum, 0.02% xanthans, 0.02% ammonium citrate, 0.04% red bean are fragrant
Essence, surplus are water.
The preparation method of the grain milk comprises the following steps：
(1) raw milk is heated to 30 DEG C, adds red bean powder, fructose, microcrystalline cellulose, list, bi-tristearin, sucrose
Fatty acid ester, gellan gum, xanthans, ammonium citrate, red bean essence, uniform stirring 15min, are uniformly dispersed；
(2) above-mentioned mixed liquor is continued to be heated to 70 DEG C, uniform stirring 30min, fully hydration；
(3) water is added in above-mentioned mixed liquor, squeezed into homogenizer, homogenization pressure 20MPa, homogenizing temperature is 65 DEG C；
Tubular type sterilization is then carried out, sterilization temperature is 70 DEG C, sterilizing time 30s；The outlet temperature of milk base is 10 DEG C after sterilization；
(4) it is filling after red bean adlay sauce is well mixed with milk base by dynamic mixer.
Embodiment 3
A kind of formula of raw material of grain milk forms：41% full-cream recovery cow's milk (fat content 3.1%, albumen
Matter content for 2.9%), 10% corn oat sauce (particle diameter is 6~12mm), 0.5% buckwheat (fineness is 120 mesh),
0.5% black sesame powder (fineness is 120 mesh), 0.2% fructose syrup, 0.06% microcrystalline cellulose, 0.06% gellan gum, 0.03%
Xanthans, 0.15% modified soy bean lipoid, 0.02% calgon, surplus are water.
The preparation method of the grain milk comprises the following steps：
(1) full-cream recovery cow's milk is heated to 40 DEG C with appropriate water, then adds buckwheat, black sesame powder, high fructose corn
Slurry, microcrystalline cellulose, gellan gum, xanthans, modified soy bean lipoid, calgon, uniform stirring 30min, it is well mixed；
(2) above-mentioned mixed liquor is continued to be heated to 75 DEG C, uniform stirring 15min, fully hydration；
(3) remaining water will be added in above-mentioned mixed liquor, squeezed into homogenizer, homogenization pressure 15Mpa, homogenizing temperature is
65℃；Sterilized afterwards by plate, sterilization temperature is 125 DEG C, sterilizing time 15s；Milk base chilling temperature is 4 after sterilization
℃；
(4) corn oat sauce is well mixed with milk base by static mixer, it is filling to bottle placer.
Embodiment 4
A kind of formula of raw material of grain milk forms：79% skimmed milk, 5% Semen sesami nigrum adlay sauce (particle diameter 3
~5mm), 1% dilute cream, 2.5% black rice flour (fineness is 120 mesh), 1% black sesame powder (fineness is 100 mesh), 0.5% glucose
Powder, 0.01% stevioside, 0.18% microcrystalline cellulose, 0.02% gellan gum, 0.03% guar gum, 0.04% citric acid fat
Acid esters, 0.035% disodium hydrogen phosphate, surplus are water.
The preparation method of the grain milk comprises the following steps：
(1) skimmed milk and dilute cream are heated to 50 DEG C, and it is fine to add black rice flour, black sesame powder, powdered glucose, stevioside, crystallite
Element, gellan gum, guar gum, citric acid fatty acid ester, disodium bicarbonate are tieed up, uniform stirring 15min, is uniformly dispersed；
(2) above-mentioned mixed liquor is continued to be heated to 70 DEG C, uniform stirring 20min, fully hydration；
(3) water is added in above-mentioned mixed liquor, squeezed into homogenizer, homogenization pressure 20MPa, homogenizing temperature is 60 DEG C；
Tubular type ultra high temperature sterilization is carried out afterwards, and sterilization temperature is 137 DEG C, sterilizing time 4s；Milk base chilling temperature is 4 after sterilization
℃；
(4) it is filling after Semen sesami nigrum adlay sauce is well mixed with milk base by dynamic mixer.
Embodiment 5
A kind of formula of raw material of grain milk forms：Cow's milk is restored in 55% degreasing, and (fat content 0, protein contains
Measure for 2.9%), 10% mung bean quinoa sauce (particle diameter is 2~4mm), 0.5% quinoa powder (fineness is 150 mesh), 0.2% breast
Albumin powder, 0.15% FOS, 0.35% white granulated sugar, 0.15% microcrystalline cellulose, 0.03 gellan gum, 0.01% OK a karaoke club
Glue, 0.05% molecule distillating monoglyceride, 0.04% dipotassium hydrogen phosphate, surplus are water.
The preparation method of the grain milk comprises the following steps：
(1) cow's milk and PURE WHEY are restored into degreasing and is heated to 45 DEG C, add quinoa powder, FOS, white granulated sugar, micro-
Crystalline cellulose, gellan gum, carragheen, molecular distillation monoglyceride, dipotassium hydrogen phosphate, uniform stirring 15min, are uniformly dispersed,
(2) above-mentioned mixed liquor is continued to be heated to 70 DEG C, uniform stirring 15min, fully hydration；
(3) water being added in above-mentioned mixed liquor, squeezed into homogenizer, homogenization pressure 25Mpa, homogenizing temperature is 70 DEG C,
Then sterilized by plate, sterilization temperature is 140 DEG C, sterilizing time 3s；Outlet temperature after milk base sterilization is 10 DEG C；
(4) it is filling after mung bean quinoa sauce is well mixed with milk base by dynamic mixer.
Embodiment 6
A kind of formula of raw material of grain milk forms：33% full-cream reconstituted milk (fat content 3.1%, protein
Content be 2.9%), 2% whey powder (protein content 25%), 18% corn oat sauce (particle diameter is 5~13mm),
1.2% mung bean flour (fineness is 180 mesh), 5% white granulated sugar, 0.25% microcrystalline cellulose, 0.05% gellan gum, 0.04% 6 inclined phosphorus
Sour sodium, 0.1% milk flavour, 0.05% oat essence, surplus is water.
The preparation method of the grain milk comprises the following steps：
(1) full-cream reconstituted milk and whey powder are heated to 40 DEG C, then add white granulated sugar, mung bean flour, microcrystalline cellulose, knot
Cold glue, calgon, milk flavour and oat essence, uniform stirring 30min, it is well mixed (the fat content of this mixed liquor
For 1.3%, protein content 1.2%)；
(2) above-mentioned mixed liquor is continued to be heated to 65 DEG C, uniform stirring 15min, fully hydration；
(3) water being added in above-mentioned mixed liquor, squeezed into homogenizer, homogenization pressure 25Mpa, homogenizing temperature is 65 DEG C,
Sterilized afterwards by plate, sterilization temperature is 135 DEG C, sterilizing time 4s；Milk base coolant outlet temperature after sterilization is 8
℃；
(4) it is filling after corn oat sauce is well mixed with milk base by dynamic mixer.
Embodiment 7
A kind of formula of raw material of grain milk forms：(protein content is for 30% raw milk, 5% whey powder
25%), 20% red bean oat sauce, 0.8% red bean powder (fineness is 200 mesh), 0.2% oatmeal (fineness is 200 mesh), 1.5%
White granulated sugar, 0.3% stevioside, 0.28% microcrystalline cellulose, 0.04% gellan gum, 0.12% locust bean gum, 0.06% list are double hard
Glycerol, 0.02% ammonium citrate, 0.05% red bean essence, 0.07% oat essence, surplus is water.
The preparation method of the grain milk comprises the following steps：
(1) raw milk and whey powder are heated to 35 DEG C, add red bean powder, oatmeal, white granulated sugar, stevioside, microcrystalline cellulose
Element, gellan gum, locust bean gum, list, bi-tristearin, ammonium citrate, red bean essence, oat essence, uniform stirring
15min, it is uniformly dispersed (protein content of this mixed liquor is 2.1%, fat content 0.9%)；
(2) above-mentioned mixed liquor is continued to be heated to 70 DEG C, uniform stirring 20min, fully hydration；
(3) water being added in above-mentioned mixed liquor, squeezed into homogenizer, homogenization pressure 20MPa, homogenizing temperature is 75 DEG C,
Tubular type ultra high temperature sterilization is then carried out, sterilization temperature is 137 DEG C, sterilizing time 4s；Milk base after sterilization is cooled to 10
℃；
(4) red bean oat sauce is well mixed and filling with milk base by dynamic mixer.
Comparative example 1
A kind of formula of raw material of grain milk is formed with embodiment 1
Preparation method is that heating-up temperature is 70 DEG C in step (1) with embodiment 1, difference part, and mixing time is
15min。
Comparative example 2
Formula composition is the same as embodiment 1
Preparation method is that heating-up temperature is 40 DEG C in step (2), uniform stirring 20min with embodiment 1, difference part.
Comparative example 3
Being formulated composition is：70% raw milk, 15% oat sauce (particle diameter is 10~13mm), 3% oatmeal, 1.2%
Dilute cream, 0.2% white granulated sugar, 0.2% microcrystalline cellulose, 0.02% gellan gum, 0.04% sodium acid carbonate, surplus is water.
Preparation method is the same as embodiment 1.
Comparative example 4
Being formulated composition is：70% raw milk, 15% oat sauce (particle diameter is 10~13mm), 3% oatmeal, 1.2%
Dilute cream, 0.2% white granulated sugar, 0.03% gellan gum, 0.04% sodium acid carbonate, surplus is water.
Preparation method is the same as embodiment 1.
Effect example 1
Investigate the sensory modalities for the Milk drink that embodiment 1~7 and comparative example 1~4 obtain, including state, flavor, state
In terms of organoleptic attribute three, as a result as shown in table 1.
The sensory modalities of table 1
As it can be seen from table 1 the grain milk drink that the present invention obtains is in good condition within the shelf-life, flavor and taste are equal
Perfect condition can be reached.
Effect example 2
The viscosity for the base-material that the embodiment of the present invention 1~7 and comparative example 1~4 obtain is as shown in table 2, the viscosity of base-material with most
The integrality of the grain milk product obtained eventually is related, and for base-material by cereal-granules float, the viscosity of base-material is bigger, obtains
Grain milk even suspension it is better.The base-material viscosity of the embodiment of the present invention 1~7 is significantly greater than comparative example 1~4, cereal
Particle even suspension in the product, stable system.
The base-material viscosimetric analysis of table 2
| Embodiment | Viscosity/mPas | Comparative example | Viscosity/mPas |
| Embodiment 1 | 30 | Comparative example 1 | 13 |
| Embodiment 2 | 28 | Comparative example 2 | 15 |
| Embodiment 3 | 32 | Comparative example 3 | 15 |
| Embodiment 4 | 22 | Comparative example 4 | 14 |
| Embodiment 5 | 24 | ||
| Embodiment 6 | 29 | ||
| Embodiment 7 | 25 |
Grain milk provided by the present invention and preparation method thereof is described in detail above.Tool used herein
Body example is set forth to the principle and embodiment of the present invention, and the explanation of above example is only intended to help and understands this hair
Bright method and its core concept.It should be pointed out that for those skilled in the art, the present invention is not being departed from
On the premise of principle, some improvement and modification can also be carried out to the present invention, these are improved and modification also falls into right of the present invention
It is required that protection domain in.
Claims (10)
1. a kind of preparation method of grain milk, it is characterised in that the raw material of the grain milk includes following mass percent
Each component：30~80% raw milk, 5~20% cereal sauce, 0.5~3.5% grain dust, 0.2~5% sweet taste
Agent, 0.15~0.5% stabilizer, 0.02~0.04% buffer salt, surplus are water；
The preparation method comprises the following steps：
(1) raw milk is heated to 30~50 DEG C, adds grain dust, sweetener, stabilizer, buffer salt, mixing is uniformly dispersed, obtained
To mixed liquor；
(2) mixed liquor obtained by step (1) is warming up to 65~75 DEG C, fully hydration；
(3) water is added in mixed liquor obtained by step (2), product base is obtained after homogeneous, sterilization, cooling；
(4) it is filling after cereal sauce is mixed with product base.
2. the preparation method of grain milk according to claim 1, it is characterised in that the cereal in the cereal sauce includes
One or more in oat, quinoa, mung bean, red bean, adlay, corn, sesame, the particle diameter of cereal is 2~13mm.
3. the preparation method of grain milk according to claim 1, it is characterised in that the grain dust include oatmeal,
One or more in red bean powder, mung bean flour, black rice flour, quinoa powder, corn flour, buckwheat, black sesame powder, the fineness of grain dust are
80~200 mesh.
4. the preparation method of grain milk according to claim 1, it is characterised in that the stabilizer include gellan gum and
The mass ratio of microcrystalline cellulose, gellan gum and microcrystalline cellulose is 1：1~9.
5. the preparation method of grain milk according to claim 1, it is characterised in that the buffer salt includes hexa metaphosphoric acid
One or more in sodium, sodium tripolyphosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, ammonium citrate, sodium acid carbonate.
6. the preparation method of grain milk according to claim 1, it is characterised in that in step (1), described be mixed into is stirred
Mixing is mixed, the time of mixing is 15~30min.
7. the preparation method of grain milk according to claim 1, it is characterised in that be incubated and stir in step (2), after heating
Mix 15~30min.
8. the preparation method of grain milk according to claim 1, it is characterised in that in step (3), the pressure of the homogeneous
Power is 15~25MPa, and temperature is 60~75 DEG C.
9. the preparation method of grain milk according to claim 1, it is characterised in that in step (3), the temperature of the sterilization
Spend for 70~140 DEG C, the time is 3~30s.
A kind of 10. grain milk made from preparation method as described in any one of claim 1~9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710991779.1A CN107712056A (en) | 2017-10-18 | 2017-10-18 | A kind of grain milk and preparation method thereof |
Applications Claiming Priority (1)
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| CN109169918A (en) * | 2018-09-11 | 2019-01-11 | 北京工商大学 | A kind of health degreasing milk beverage and preparation method thereof |
| CN109169913A (en) * | 2018-09-28 | 2019-01-11 | 成都南野食品有限公司 | Quinoa suspension plant milk drink, the pretreatment of quinoa plumule and drinking production technique |
| CN109430410A (en) * | 2018-12-18 | 2019-03-08 | 光明乳业股份有限公司 | A kind of nut grain milk and preparation method thereof |
| CN111184166A (en) * | 2020-01-16 | 2020-05-22 | 北京协同创新食品科技有限公司 | Production method of paste beverage containing oat grains and product thereof |
| CN111296575A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Milk containing stachyose and preparation method thereof |
| CN115720930A (en) * | 2022-12-06 | 2023-03-03 | 光明乳业股份有限公司 | Zero-sucrose zero-lactose red bean milk and preparation method thereof |
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| CN115720930A (en) * | 2022-12-06 | 2023-03-03 | 光明乳业股份有限公司 | Zero-sucrose zero-lactose red bean milk and preparation method thereof |
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