CN107927176A - A kind of quinoa particle milk and preparation method thereof - Google Patents
A kind of quinoa particle milk and preparation method thereof Download PDFInfo
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- CN107927176A CN107927176A CN201711341826.4A CN201711341826A CN107927176A CN 107927176 A CN107927176 A CN 107927176A CN 201711341826 A CN201711341826 A CN 201711341826A CN 107927176 A CN107927176 A CN 107927176A
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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
Abstract
The present invention provides a kind of quinoa particle milk and preparation method thereof, its method includes step：(1) after raw milk being preheated to 75 80 DEG C, it is uniformly mixed, homogeneous, sterilizes with gellan gum, emulsifying agent, sweetener and quinoa powder, cooling, obtains premix；(2) quinoa particle is heated into 10 15min in boiling water, cooling, obtains quinoa particle of precooking；(3) premix and quinoa particle of precooking are mixed, obtains mixed liquor；(4) mixed liquor is passed through into constant volume, standardized, filling and ultrahigh-pressure sterilization, up to quinoa particle milk；Its raw material includes the component of following mass percents：Raw milk 50% 70%, gellan gum 0.04% 0.05%, emulsifying agent 0.08% 0.15%, quinoa particle 1% 3%, quinoa powder 2% 3%, sweetener 0 7% and complement to 100% water；The particle stabilized suspension of quinoa particle milk quinoa of the present invention and particle is complete, mouthfeel Q bullets, has full nutrition and health functions concurrently.
Description
Technical field
The invention belongs to dairy products field, more particularly to a kind of quinoa particle milk and preparation method thereof.
Background technology
With the increasingly raising of living standard, requirement of the people to diet is higher and higher, and the health eaten has become one kind
Trend, food necessary not only for meeting satiety from traditional sense, with greater need for healthy, real mouthfeel, comprehensive nutrition and
Additional feature.
Quinoa (Chenopodium quinoa Willd.) originates in South America andes region Peru and Bo Liya is domestic
" Ka Kahu " (Lake Titicaca) it is littoral.Before 5000, quinoa is just tamed by the resident in Andes, its seed
It is traditional staple food of local resident, ancient times Inca is referred to as " mother of grain ".Contain abundant protein, class in quinoa seed
Carrotene and VC, the composition equilibrium of its Amino Acids in Proteins, lysine (5.1%~6.4%) and methionine (0.4%~
1.0%) content is higher；The content of ashes (3.4%) of quinoa seed is higher than rice (0.5%), wheat (1.8%) and other tradition
Cereal crop, and a large amount of mineral nutritions are rich in seed, such as Ca, Fe, Zn, Cu and Mn, wherein, Ca (874mg/kg) and Fe
(81mg/kg) content is apparently higher than most of common cereal.
Quinoa is in the 1980's by space food of the NASA for astronaut.FAO (Food and Agriculture Organization of the United Nation) thinks quinoa
It is the food that a kind of unique solitary plant can substantially meet human body basic nutrition demand, formal recommendation quinoa is the optimum mankind
Perfect wholefood.
Milk, with its good nutrition, delicious food and relatively low heat, healthy food is known as by people.In order to meet
Close the different taste demand of consumer, improve whole people's fitness, dairy produce enterprise produces the milk of various tastes.However,
Milk commercially still belongs to blank with the product that quinoa particle is combined.
The content of the invention
The technical problems to be solved by the invention are to overcome there is no containing quinoa substance particles shape simultaneously in the prior art
The defects of with the generation of satiety and true mouthfeel meal milk, there is provided a kind of milk containing quinoa substance particles and its preparation
Method.The quinoa particle milk of the present invention has good flavor, color and luster, mouthfeel and excellent stability, and quinoa particle is complete,
The shelf shelf-life can reach stores 30 days at 2 DEG C~10 DEG C of low temperature.The preparation method simple possible of the present invention, suitable for big rule
Mould continuous production.
The present invention is achieved through the following technical solutions above-mentioned purpose：
The present invention provides a kind of preparation method of quinoa particle milk, this method comprises the following steps：
(1) after raw milk being preheated to 75-80 DEG C, it is uniformly mixed with gellan gum, emulsifying agent, sweetener and quinoa powder,
Matter, is sterilized, and cooling, obtains premix A；
(2) quinoa particle is heated into 10-15min in boiling water, cooling, obtains the quinoa particle B that precooks；
(3) the obtained quinoa particle B that precooks of premix A made from step (1) and step (2) is mixed, obtains mixed liquor；
(4) mixed liquor made from step (3) is passed through into constant volume, standardized, filling and ultrahigh-pressure sterilization, up to quinoa particle
Milk；
The component of following mass percents is included in quinoa particle milk obtained by above-mentioned preparation method：Raw milk
50%-70%, gellan gum 0.04%-0.05%, emulsifying agent 0.08%-0.15%, quinoa particle 1%-3%, quinoa powder 2%-
3%, sweetener 0-7% and the water for complementing to 100%.
Further, the gellan gum is high acyl gellan gum；Or/and the sweetener is sucrose, beet sugar, malt
In sugar, glucose, fructose, lactose, fructose syrup, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element
One or more.
Further, the emulsifying agent is that diglycerine fatty acid ester and sucrose fatty ester are 1 in mass ratio by list:2~
3:1 ratio compounding use, is more preferably 1:1；Or will be single, diglycerine fatty acid ester, sucrose fatty ester and carragheen press matter
Amount is than being 10:9:1~15:5:The compounding use of 1 ratio, is more preferably 12:7:1.
Further, the quinoa powder is made for quinoa particle by baking and refining, and baking temperature is 220-280 DEG C,
Baking times are 6-8min；Fine grinding to granularity for 100 mesh and more than.
Further, described be mixed into is stirred, mixing time 10-15min；Or/and the temperature of the homogeneous is
70-75 DEG C, pressure 18-22MPa.
Further, in step (1), the sterilization is instantaneously killed for tubular type ultra high temperature short time sterilization or immersion superhigh temperature
Bacterium, the temperature of tubular type ultra high temperature short time sterilization is 130-150 DEG C, time 2-6s；The temperature of immersion ultra high temperature short time sterilization
For 140-150 DEG C, time 2-4s.
Further, in step (3), described be mixed into is stirred, mixing time 5-10min.
Further, in step (4), the residual volume of the air of the product-filled individual packaging is≤1%, described hundred
Divide the percent by volume than accounting for packaging for the residual volume of air.
Further, in step (4), the pressure of the ultrahigh-pressure sterilization is 450-500MPa, and temperature is 2-10 DEG C, the time
For 5-0min.
Present invention also offers one kind quinoa particle milk as made from above-mentioned preparation method.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is：
(1) quinoa particle milk of the invention has good flavor, color and luster and mouthfeel, wherein not adding any anti-corrosion
Agent, quinoa particle is complete, and stability is good, and lamination will not be occurred for a long time by standing, and the shelf shelf-life can reach
Stored 30 days at 2 DEG C~10 DEG C of low temperature.
(2) quinoa particle milk of the invention selects quinoa particle full of nutrition, and special raw material and technique coordinate and makes
Its stable suspersion and particle in milk are complete, mouthfeel Q bullets, this is experienced conscientiously while people is obtained satiety after drinking
Quinoa substance particles and milk give people the pleasing mouth-feel brought, and have full nutrition and health functions concurrently.
Embodiment
The present invention will be further illustrated by embodiment below.
A kind of preparation method of quinoa particle milk, its raw material include the component of following mass percents：Raw milk 50%-
70%, gellan gum 0.04%-0.05%, emulsifying agent 0.08%-0.15%, quinoa particle 1%-3%, quinoa powder 2%-3%, sweet tea
Taste agent 0-7% and the water for complementing to 100%；Above-mentioned percentage accounts for the quality hundred of the raw material total amount of quinoa particle milk for each raw material
Divide ratio.
Wherein, quinoa powder is the quinoa powder refined after baking；The emulsifying agent is will be single, diglycerine fatty acid ester
Single, diglycerine fatty acid ester, sucrose fatty ester and carragheen compounding use with sucrose fatty ester compounding use, or general；
This method comprises the following steps：
(1) after raw milk being preheated to 75-80 DEG C, it is uniformly mixed with gellan gum, emulsifying agent, sweetener and quinoa powder,
Matter, is sterilized, and cooling, obtains premix A；
(2) quinoa particle is heated into 10-15min in boiling water, cooling, obtains the quinoa particle B that precooks；
(3) premix A made from step (1) and the obtained quinoa particle B that precooks of step (2) are mixed in aseptic tank
It is even, obtain mixed liquor；
(4) mixed liquor made from step (3) is passed through into constant volume, standardized, filling and ultrahigh-pressure sterilization, up to quinoa particle
Milk.
In the present invention, raw milk is the conventional various edible animal breasts in this area, is preferably fresh milk or recovery
Breast, is more preferably fresh milk, is more preferably further raw milk.Reconstituted milk refers to milk to concentrate, is dried to concentrated milk or breast
Powder, then suitable quantity of water is added, the lotion suitable with water, solids ratio in former breast is made.
In the present invention, the gellan gum is high acyl gellan gum commonly used in the art.
In the present invention, sweetener is sucrose, beet sugar, maltose, glucose, fructose, lactose, fructose syrup, glycitols
One or more in sweetener, Sucralose, acesulfame potassium, Aspartame and honey element, are more preferably sucrose, xylitol or red
Moss sugar alcohol, is especially more preferably antierythrite.Sweetener adds the sweet taste of milk and improves the taste and flavor of beverage.
In the present invention, water is preferably softened water.
Further, emulsifying agent is that diglycerine fatty acid ester and sucrose fatty ester are 1 in mass ratio by list:2~3:1
Ratio compounding use；Or will be single, diglycerine fatty acid ester, sucrose fatty ester and carragheen are 10 in mass ratio:9:1~
15:5:The compounding use of 1 ratio.
Further, the quinoa powder is made for quinoa particle by baking and refining, and baking temperature is 220-280 DEG C,
Baking times 6-8min；Fine grinding to granularity for 100 mesh and more than.It is described that to bake and refine be this area conventional treatment method, compared with
It is goodly：Raw quinoa particle is passed through 250 DEG C, 7min is baked, is crushed to 100 mesh after baking again.
In step (1) of the present invention, the uniformly mixed mode mixes raw material for conventional being stirred in this area
Uniformly, mixing time 10-15min.
The homogeneous is conventional for this area, the homogeneous preferably at 70-75 DEG C of temperature, pressure 18-22Mpa.
Further, the sterilization is the ultra high temperature short time sterilization (UHT) of this area routine, can be tubular type superhigh temperature wink
When sterilization or immersion ultra high temperature short time sterilization, 130-150 DEG C of Conditions Temperature, time 2-6s；Preferably immersion superhigh temperature
Instantaneous sterilization, 140-150 DEG C of temperature, time 2-4s sterilizations.
In step (2), the time that quinoa particle is heated is preferably 12min.
In step (1), (2), described is cooled to this area routine operation, and the temperature of cooling is preferably less than 30 DEG C,
More preferably it is less than 25 DEG C.
In step (3), the mode of the mixing being stirred for this area is conventional, is uniformly mixed raw material, during stirring
Between preferably 5-10min, be more preferably 8min.
In step (3), the constant volume and the standardization refer to protein, fat in order to ensure each batch of product etc.
Require the total amount of product also consistent while index stable and consistent, that is, when producing 1 ton of product, finally need to be determined with water and cow's milk
Hold 1 ton and need to be normalized into the index of required protein and fat.
In step (4), the residual volume of the air of the product-filled individual packaging is≤1%, such as 0.6%~
0.8%, the percentage accounts for the percent by volume of packaging for the residual volume of air.
In step (4), the ultrahigh-pressure sterilization can carry out in conventional extra-high tension unit, pressure 450-500MPa,
Preferably 475MPa, temperature are 2-10 DEG C, preferably 6 DEG C, time 5-0min, preferably 8min.
Present invention also offers one kind quinoa particle milk as made from above-mentioned preparation method.
The present invention is further illustrated below by the mode of specific embodiment, but is not therefore limited the present invention to described
Scope of embodiments among.The experimental method of actual conditions is not specified in the following example, according to conventional methods and conditions, or presses
Selected according to product manual.
Raw material in following embodiments, does not illustrate such as, is purchase gained.
Percentage in following embodiments does not do what is illustrated, is weight percentage.
Each raw material sources in following embodiments are：
Raw material milk and dilute cream originate from or purchased from He Sitan branch companies of Shanghai Bright Dairy ＆ Food Co., Ltd.；
Gellan gum and carragheen can companies purchased from Si Bikai；
Quinoa particle and quinoa powder are purchased from Shanghai Lai Que bio tech ltd；
Single, diglycerine fatty acid ester is purchased from Guangzhou Mei Chen Scientific and Technical Industry Co., Ltd；
Sucrose fatty ester is purchased from Mitsubishi Chemical (China) commerce and trade Co., Ltd.
Embodiment 1
The formula of the quinoa particle milk of embodiment 1 is as shown in table 1.It is single in emulsifying agent therein, diglycerine fatty acid
The mass ratio of ester, sucrose fatty ester and carragheen is 10:9:1.
The formula of the quinoa particle milk of 1 embodiment 1 of table
| Raw material | Additive amount |
| Gellan gum | 0.4g |
| Emulsifying agent (single, diglycerine fatty acid ester, sucrose fatty ester, carragheen) | 1.0g |
| Sweetener (antierythrite) | 70g |
| Quinoa powder | 30g |
| Quinoa particle | 30g |
| Raw milk | 500g |
| Water | Complement to 1000g |
Preparation process：
(1) after raw milk being preheated to 75 DEG C, 10min is stirred extremely with knot cryogen, emulsifying agent, sweetener and quinoa powder
Uniformly, homogeneous (70 DEG C, 22MPa), and sterilization (tubular type ultra high temperature short time sterilization, 130 DEG C, 6s), 15 DEG C are cooled to, obtains premix；
(2) quinoa particle is heated into 15min in boiling water, is cooled to 20 DEG C, the quinoa that must precook particle；
(3) premix and quinoa particle of precooking are stirred 10min, obtain mixed liquor；
(4) mixed liquor is passed through into constant volume, standardized, and filling and ultrahigh-pressure sterilization (450MPa, 2 DEG C, 10min), up to lamb's-quarters
Wheat particle milk.
Embodiment 2
The formula of the quinoa particle milk of embodiment 2 is as shown in table 2.It is single in emulsifying agent therein, diglycerine fatty acid
The mass ratio of ester, sucrose fatty ester and carragheen is 15:5:1.
The formula of the quinoa particle milk of 2 embodiment 2 of table
| Raw material | Additive amount |
| Gellan gum | 0.5g |
| Emulsifying agent (single, diglycerine fatty acid ester, sucrose fatty ester, carragheen) | 1.5g |
| Sweetener (antierythrite) | 50g |
| Quinoa powder | 20g |
| Quinoa particle | 10g |
| Raw milk | 700g |
| Water | Complement to 1000g |
Preparation process：
(1) after raw milk being preheated to 80 DEG C, 15min is stirred with knot cryogen, emulsifying agent, sweetener and quinoa powder,
Homogeneous (75 DEG C, 18MPa), and sterilization (tubular type ultra high temperature short time sterilization, 130 DEG C, 2s), 30 DEG C are cooled to, obtains premix；
(2) quinoa particle is heated into 10min in boiling water, is cooled to 25 DEG C, the quinoa that must precook particle；
(3) premix and quinoa particle of precooking are stirred 5min, obtain mixed liquor；
(4) mixed liquor is passed through into constant volume, standardized, and filling and ultrahigh-pressure sterilization (500MPa, 10 DEG C, 5min), up to lamb's-quarters
Wheat particle milk.
Embodiment 3
The formula of the quinoa particle milk of embodiment 3 is as shown in table 3.It is single in the emulsifying agent, diglycerine fatty acid
The mass ratio of ester, sucrose fatty ester and carragheen is 12:7:1.
The formula of the quinoa particle milk of 3 embodiment 3 of table
| Raw material | Additive amount |
| Gellan gum | 0.45g |
| Emulsifying agent (single, diglycerine fatty acid ester, sucrose fatty ester, carragheen) | 1.0g |
| Sweetener (antierythrite) | 60g |
| Quinoa powder | 30g |
| Quinoa particle | 30g |
| Raw milk | 700g |
| Water | Complement to 1000g |
Preparation process：
(1) after raw milk being preheated to 78 DEG C, 12min is stirred with knot cryogen, emulsifying agent, sweetener and quinoa powder,
Homogeneous (78 DEG C, 20MPa), and sterilization (tubular type ultra high temperature short time sterilization, 137 DEG C, 4s), 25 DEG C are cooled to, obtains premix；
(2) quinoa particle is heated into 12min in boiling water, is cooled to 32 DEG C, the quinoa that must precook particle；
(3) premix and quinoa particle of precooking are stirred 8min, obtain mixed liquor；
(4) mixed liquor is passed through into constant volume, standardized, and filling and ultrahigh-pressure sterilization (475MPa, 4 DEG C, 8min), up to quinoa
Particle milk.
Embodiment 4
The formula of the quinoa particle milk of embodiment 4 is as shown in table 4.It is single in the emulsifying agent, diglycerine fatty acid
The mass ratio of ester, sucrose fatty ester and carragheen is 15:5:1.
The formula of the quinoa particle milk of 4 embodiment 4 of table
Preparation process：
(1) after raw milk being preheated to 76 DEG C, 13min is stirred with knot cryogen, emulsifying agent, sweetener and quinoa powder,
Homogeneous (75 DEG C, 22MPa), and sterilization (tubular type ultra high temperature short time sterilization, 140 DEG C, 2s), 28 DEG C are cooled to, obtains premix；
(2) quinoa particle is heated into 12min in boiling water, is cooled to 32 DEG C, the quinoa that must precook particle；
(3) premix and quinoa particle of precooking are stirred 9min, obtain mixed liquor；
(4) mixed liquor is passed through into constant volume, standardized, and filling and ultrahigh-pressure sterilization (500MPa, 2 DEG C, 12min), up to lamb's-quarters
Wheat particle milk.
Embodiment 5
The formula of the quinoa particle milk of embodiment 5 is as shown in table 5.It is single in the emulsifying agent, diglycerine fatty acid ester
Mass ratio with sucrose fatty ester sum is 1:1.
The formula of the quinoa particle milk of 5 embodiment 5 of table
| Raw material | Additive amount |
| Gellan gum | 0.47g |
| Emulsifying agent (single, diglycerine fatty acid ester, sucrose fatty ester) | 1.0g |
| Sweetener (antierythrite) | 50g |
| Quinoa powder | 25g |
| Quinoa particle | 20g |
| Raw milk | 600g |
| Water | Complement to 1000g |
Preparation process：
(1) after raw milk being preheated to 75 DEG C, 13min is stirred with knot cryogen, emulsifying agent, sweetener and quinoa powder,
Homogeneous (70 DEG C, 18MPa), and sterilization (immersion ultra high temperature short time sterilization, 150 DEG C, 4s), 30 DEG C are cooled to, obtains premix；
(2) quinoa particle is heated into 12min in boiling water, is cooled to 30 DEG C, the quinoa that must precook particle；
(3) premix and quinoa particle of precooking are stirred 8min, obtain mixed liquor；
(4) mixed liquor is passed through into constant volume, standardized, and filling and ultrahigh-pressure sterilization (480MPa, 6 DEG C, 6min), up to quinoa
Particle milk.
Embodiment 6
The formula of the quinoa particle milk of embodiment 6 is as shown in table 6.It is single in the emulsifying agent, diglycerine fatty acid ester
Mass ratio with sucrose fatty ester is 3:1.
The formula of the quinoa particle milk of 6 embodiment 6 of table
| Raw material | Additive amount |
| Gellan gum | 0.47g |
| Emulsifying agent (single, diglycerine fatty acid ester, sucrose fatty ester) | 1.0g |
| Sweetener (antierythrite) | 50g |
| Quinoa powder | 25g |
| Quinoa particle | 25g |
| Raw milk | 600g |
| Water | Complement to 1000g |
Preparation process：
(1) after raw milk being preheated to 75 DEG C, 13min is stirred with knot cryogen, emulsifying agent, sweetener and quinoa powder,
Homogeneous (70 DEG C, 20MPa), and sterilization (immersion ultra high temperature short time sterilization, 143 DEG C, 4s), 20 DEG C are cooled to, obtains premix；
(2) quinoa particle is heated into 12min in boiling water, is cooled to 20 DEG C, the quinoa that must precook particle；
(3) premix and quinoa particle of precooking are stirred 10min, obtain mixed liquor；
(4) mixed liquor is passed through into constant volume, standardized, and filling and ultrahigh-pressure sterilization (475MPa, 6 DEG C, 8min), up to quinoa
Particle milk.
Embodiment 7
The additive amount of the emulsifying agent is 0.8g；It is single in the emulsifying agent, diglycerine fatty acid ester and sucrose fat
The mass ratio of acid esters is 1:2；Remaining processing step and condition are the same as embodiment 6.
Quinoa particle milk flavor, mouthfeel color and luster are good made from the present embodiment, meet the requirement of invention.
Embodiment effect
Sensory evaluation is carried out to quinoa particle milk prepared by embodiment 1~6.100 people of trial test number, respectively to embodiment
1~5 product is tasted, using blank scoring mechanism, respectively from the flavor of product, mouthfeel, particle integrity degree, chewability,
Preference degree evaluates product and gives a mark, each full marks 10 divides, then effect is good for fraction height, and to whether to like product degree to carry out total
Body is evaluated.Experimental result record is shown in Table 7.
7 product sensory evaluation experimental result of table
Data above shows that the quinoa particle milk prepared by the present invention, has been substantially achieved accreditation in mouthfeel and fragrance,
Wherein 2,3,4,5 degree of recognition of embodiment is higher, particularly 5 and 6 degree of recognition highest of embodiment, the equal highest of overall flavor, mouthfeel, especially
It is that mouthfeel, integrity degree and the chewability of quinoa particle are best.
Stability test (2~10 DEG C are stored 30 days) is carried out to the product of the present invention, the results are shown in Table shown in 8.
8 product stability result of the test of table
As can be seen from Table 8, product of the invention can preserve 30 days, occur without unacceptable fat floating, bleed layering
Phenomena such as being precipitated with particle, it is more stable in 30 days shelf-lifves.
Comparative example
Quinoa particle heating time in comparative example 1 is 16mi n, remaining processing step and condition are the same as embodiment 6.
There is the imperfect phenomenon of particle in the quinoa particle of comparative example 1, wheat and malt separation, influence product sensory and
Mouthfeel, therefore can not realize the present invention.
Comparative example 2
The last ultrahigh-pressure sterilization of step (3) in comparative example 2 is sterilized with UHT or pasteurize replaces (tubular type, plate
Formula or steam immersion, 137 DEG C, 4s), remaining processing step and condition are the same as embodiment 6.
There is the imperfect phenomenon of particle in the quinoa particle of comparative example 2, wheat and malt separation, influence product sensory and
Mouthfeel, therefore can not realize the present invention.
Comparative example 3
Stabilizer gellan gum is changed to microcrystalline cellulose (additive amount 0.2%~0.5%), remaining technique in comparative example 3
Step and condition are the same as embodiment 6.
There is substantial amounts of quinoa particle precipitation in comparative example 3, can not realize the present invention.
Comparative example 4
Stabilizer gellan gum is changed to microcrystalline cellulose and gellan gum compounding use in comparative example 4, remaining processing step
With condition with embodiment 6.
There is substantial amounts of quinoa particle precipitation in comparative example 4, or unacceptable gelatin phenomenon occurs, can not obtain
Good mouthfeel and structural state, can not realize the present invention.
Claims (10)
1. a kind of preparation method of quinoa particle milk, it is characterised in that this method comprises the following steps：
(1) after raw milk being preheated to 75-80 DEG C, it is uniformly mixed with gellan gum, emulsifying agent, sweetener and quinoa powder, homogeneous, is killed
Bacterium, cooling, obtains premix A；
(2) quinoa particle is heated into 10-15min in boiling water, cooling, obtains the quinoa particle B that precooks；
(3) the obtained quinoa particle B that precooks of premix A made from step (1) and step (2) is mixed, obtains mixed liquor；
(4) mixed liquor made from step (3) is passed through into constant volume, standardized, filling and ultrahigh-pressure sterilization, up to quinoa particle ox
Milk；
The component of following mass percents is included in quinoa particle milk obtained by above-mentioned preparation method：Raw milk 50%-
70%, gellan gum 0.04%-0.05%, emulsifying agent 0.08%-0.15%, quinoa particle 1%-3%, quinoa powder 2%-3%, sweet tea
Taste agent 0-7% and the water for complementing to 100%.
2. the preparation method of quinoa particle milk as claimed in claim 1, it is characterised in that the gellan gum is high acyl group knot
Cold glue；Or/and the sweetener is sucrose, beet sugar, maltose, glucose, fructose, lactose, fructose syrup, glycitols sweet tea
One or more in taste agent, Sucralose, acesulfame potassium, Aspartame and honey element.
3. the preparation method of quinoa particle milk as claimed in claim 1, it is characterised in that the emulsifying agent is will be single, double
It is 1 in mass ratio that fatty acid glyceride and sucrose fatty ester, which are pressed,:2~3:1 ratio compounding use；Or will be single, diglycerol fat
Fat acid esters, sucrose fatty ester and carragheen are 10 in mass ratio:9:1~15:5:The compounding use of 1 ratio.
4. the preparation method of quinoa particle milk as claimed in claim 1, it is characterised in that the quinoa powder is quinoa particle
Obtained by baking and refining, the baking temperature is 220-280 DEG C, baking times 6-8min；The fine grinding is to granularity
100 mesh and more than.
5. the preparation method of quinoa particle milk as claimed in claim 1, it is characterised in that described to be mixed into step (1)
It is stirred, mixing time 10-15min；Or/and the temperature of the homogeneous is 70-75 DEG C, pressure 18-22MPa.
6. the preparation method of quinoa particle milk as claimed in claim 1, it is characterised in that in step (1), the sterilization is
Tubular type ultra high temperature short time sterilization, temperature are 130-50 DEG C, time 2-6s；Or the sterilization is instantaneously killed for immersion superhigh temperature
Bacterium, temperature are 140-150 DEG C, time 2-4s.
7. the preparation method of quinoa particle milk as claimed in claim 1, it is characterised in that in step (3), the mixing
Mode is is stirred, mixing time 5-10min.
8. the preparation method of quinoa particle milk as claimed in claim 1, it is characterised in that in step (4), the filling production
The residual volume of the air of the individual packaging of product is≤1%, and the percentage accounts for the percent by volume of packaging for the residual volume of air.
9. the preparation method of quinoa particle milk as claimed in claim 1, it is characterised in that in step (4), the super-pressure
The pressure of sterilization is 450-500MPa, and temperature is 2-10 DEG C, time 5-0min.
A kind of 10. quinoa particle milk as made from claim 1~9 any one of them preparation method.
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| CN201711341826.4A CN107927176A (en) | 2017-12-14 | 2017-12-14 | A kind of quinoa particle milk and preparation method thereof |
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| CN201711341826.4A CN107927176A (en) | 2017-12-14 | 2017-12-14 | A kind of quinoa particle milk and preparation method thereof |
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| CN201711341826.4A Pending CN107927176A (en) | 2017-12-14 | 2017-12-14 | A kind of quinoa particle milk and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN110074220A (en) * | 2019-05-31 | 2019-08-02 | 阳江喜之郎果冻制造有限公司 | The production method and the milk tea frozen with the quinoa that quinoa is frozen |
| CN110367337A (en) * | 2019-06-18 | 2019-10-25 | 杭州娃哈哈科技有限公司 | A kind of quinoa milk gruel can and preparation method thereof |
| CN110403016A (en) * | 2019-09-03 | 2019-11-05 | 新希望乳业股份有限公司 | A kind of liquid purple sweet potato quinoa particle generation meal milk shake and preparation method thereof |
| CN111838479A (en) * | 2020-07-02 | 2020-10-30 | 宁夏绿峰源农业科技有限公司 | Quinoa corn juice and preparation method thereof |
| CN115067390A (en) * | 2021-03-12 | 2022-09-20 | 内蒙古伊利实业集团股份有限公司 | Red date, medlar and oat milk, preparation method thereof and red date, medlar and oat milk beverage |
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| CN103651840A (en) * | 2013-12-02 | 2014-03-26 | 光明乳业股份有限公司 | Meal replacement milk beverage and preparation method thereof |
| CN106900867A (en) * | 2017-02-28 | 2017-06-30 | 成都大学 | Quinoa milk and preparation method thereof |
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| CN103651840A (en) * | 2013-12-02 | 2014-03-26 | 光明乳业股份有限公司 | Meal replacement milk beverage and preparation method thereof |
| CN106900867A (en) * | 2017-02-28 | 2017-06-30 | 成都大学 | Quinoa milk and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110074220A (en) * | 2019-05-31 | 2019-08-02 | 阳江喜之郎果冻制造有限公司 | The production method and the milk tea frozen with the quinoa that quinoa is frozen |
| CN110367337A (en) * | 2019-06-18 | 2019-10-25 | 杭州娃哈哈科技有限公司 | A kind of quinoa milk gruel can and preparation method thereof |
| CN110367337B (en) * | 2019-06-18 | 2022-07-22 | 杭州娃哈哈科技有限公司 | Quinoa milk porridge can and preparation method thereof |
| CN110403016A (en) * | 2019-09-03 | 2019-11-05 | 新希望乳业股份有限公司 | A kind of liquid purple sweet potato quinoa particle generation meal milk shake and preparation method thereof |
| CN111838479A (en) * | 2020-07-02 | 2020-10-30 | 宁夏绿峰源农业科技有限公司 | Quinoa corn juice and preparation method thereof |
| CN115067390A (en) * | 2021-03-12 | 2022-09-20 | 内蒙古伊利实业集团股份有限公司 | Red date, medlar and oat milk, preparation method thereof and red date, medlar and oat milk beverage |
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