CN109169923A - Hunchbacked milk beverage and preparation method thereof - Google Patents
Hunchbacked milk beverage and preparation method thereof Download PDFInfo
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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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
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Abstract
The invention belongs to technical field of dairy products, more particularly to hunchbacked milk beverage and preparation method thereof, it is prepared from the following raw materials, the mass content of camel cream is the sodium tripolyphosphate of 30%~50%, white granulated sugar of quality 7.95%-8.05%, the stabilizer of 0.42%-0.47%, the xanthan gum of 0.13%-0.27%, the Sucrosephosphate of 0.08%-0.12%, 0.08%-0.12%；Remaining is water, total amount 100%.60~65 DEG C of preservation 5min are warming up in after the allotment of hunchbacked cream；It is 3.95-4.05 that acidity, which is adjusted, in pH；The homogeneous under 20MPa pressure；Sterilization, packing.Camel milk beverage provided by the invention and preparation method thereof, hunchbacked cream is processed into hunchbacked milk beverage, the nutritive value of hunchbacked cream can not only be retained, but also it is even more the nutritive value for improving hunchbacked milk beverage that other additives, which also supplement the deficiency of hunchbacked cream, also brings many convenience to consumer.
Description
Technical field
The invention belongs to technical field of dairy products, and in particular to hunchbacked milk beverage and preparation method thereof.
Background technique
Camel milk is the dairy produce of closest human milk in all dairy produces.In addition, not only nutrition is unique for camel milk, but also
Absorption easy to digest.Its protective protein matter rich in, such as lactoferrin, immunoglobulin, peroxidase and bacteriolyze
The immunity of human body can be enhanced in enzyme, both Fungicidal substances.Therefore, have many scientists all think camel milk to cancer or
The immunological diseases such as AIDS have auxiliary therapeutic action.Equally, the ideal drink of these Diseases is also become.Camel
Milk has high fat content and high heating value, and providing for human body must fatty acid.Its human body also rich in must amino acid.People
It is contemplated that the adult of a weight 60Kg drinks the camel milk of 500mL daily, can be in addition to there is a small amount of methyllanthionine in vivo
Meet the nutritional need of other amino acid.Modern pharmacology research shows that camel milk has anti-oxidant, liver protection, anti-inflammatory, antibacterial etc.
Effect, it can also be used to treat women's diseases.Auxiliary for treating cancer, diabetes, prevention children rachitis etc..In addition to this, camel cream
The vitamin A of mineral element (K, Ca, Na, P, Mg, Fe, Zn, Mn, Cu, Se) also rich in and advantage, vitamin C, dimension life
Plain E, vitamin B1, B2, B6 etc..This is beneficial to the absorption of the calcium of body and nutritional need.Wherein vitamin C is also known as anti-bad
Hematic acid, main Physiological Function are to promote that the absorption of iron, anti-oxidant, anti-aging, disease-resistant, strengthen immunity, to participate in iuntercellular viscous
Close the composition of substance and red blood cell.Vitamin C is well-known potent antioxidants, can eliminate the poison of harmful free radicals
Property.But in recent years, some new immune functions are also found.The decline of anti-microbial pathogen ability, and when Vitamin C content is high, it is white
The ability of cell clearance pathogenic bacteria becomes strong.Vitamin C abundant to live in lack fruit and vegetable nonirrigated farmland Area Inhabitants for
It is extremely important.And the vitamin D content in camel milk is also very high, is 21-35 times of milk, vitamin D mainly can promote Ca
Absorption, adjust Ca, P metabolism, and promote bone strong and rickets.In terms of medical treatment, bactrian camel milk has surprising effect.Lung
Tuberculosis, gastric ulcer, enterogastritis, cancer and treatment oedema, all play important function in jaundice and lung and Splenic Diseaes.Drink camel
Milk can control cirrhosis, can also prevent the risk of diabetes.Compendium of Material Medica is recorded: " bactrian camel milk is cold, nontoxic.Bowl spares benefit
Gas, muscles and bones is strong, it is not hungry "." Uygur's medicinal herbs most in use " are recorded: " camel milk is fragrant and sweet, not sticky, micro-pungent is peppery, help gas,
Tonifying five zang organs seven lose, strengthening the bones and muscles, amended copy essence, anti-to hunger and thirst, and quench the thirst ".
Hunchbacked milk is valuable and hard to find in addition to high medical value, also residing in it, and the peak of lactation of camel is the 6-9 month
Part, and yield is not high.In general, the average milk production of a cow head be 30Kg, and the yield of camel milk be only 1.5 to
2.0Kg usually has 1 kilogram to be utilized by the mankind, remaining is eaten by hunchbacked lamb.When camel smells the special odor of oneself blood kin
When, camel just understands lactation, this becomes more complicated hunchbacked cream acquisition process.In addition, camel milk is stored up unlike milk
There are in breast, and be previously stored camel deeper into it is internal, therefore to taking milk work to increase bigger difficulty.Although camel
The newborn daily output is much worse than cow's milk, but hunchbacked lamb of the body size as calf does not occur underfed phenomenon, this foot
It can enough illustrate that hunchbacked newborn nutritional ingredient is greater than cow's milk, and be rich in the nutrition essence needed for allowing young camel to grow enough.
China is relatively low to camel milk drink market cognition degree, but the market demand is high.Asia most people has lactose not
Resistance to disease is born after several days to the several months from newborn and is likely to occur, and disease incidence is presented and risen year by year up to 2%-6%
Trend.Lactose intolerant patient will appear the symptoms such as diarrhea, asthma, vomiting, fash, serious to be also possible to that throat water occur
The even death of swollen, shock.And bactrian camel milk allergenicity is minimum, because camel cream lactalbumin is also free of beta lactoglobulin or content very
It is few, and also have good improvement result to allergic constitution, therefore, it is well suited for asian population and drinks, even if infants
It is not in lactose intolerance phenomenon.Camel milk is not only full of nutrition, but also has small fat globule, it is easy to digestion and absorption,
With stronger resiliency, there is tolerance to starvation effect, is very close human milk, so having been to be concerned by more and more people.Hunchbacked cream
Beverage farthest saves nutrition and the active material of hunchbacked milk itself, provides newest, best medical treatment for diabetic and mends
Fill agent.After India and other countries have carried out a large amount of scientific research, a medical plan is started, strongly suggestion camel
Dairy produce is applied to diabetic.This is because camel milk contains high-caliber insulin or para-insulin albumen, these battalion
Feeding substance will not be destroyed by gastric acid, this characteristic is that modern oral insulin is not had.1 liter of camel milk contains 52 units
Insulin, be 3000 times of equivalent amount milk or more, together with vitamin C abundant and lactoferrin, can effectively adjust
The immune function of diabetic is saved, restores pancreas B cell function to realize adjuvant treatment.Although these research to hunchbacked milk all into
The excavation of great medical value is gone, but having ignored hunchbacked milk as a kind of dairy products deficiency existing for it is exactly to hide long.This
Namely to ensure that its quality is unaffected on the basis of it plays its huge medical value.Most of camel milk is all deposited
Should not hide long, the deficiency that shelf life is short, this makes hunchbacked milk lose original mouthfeel, and the nutritive value of hunchbacked milk is not complete
Utilization, deal with improperly in addition and waste caused to hunchbacked milk.
Research of the foreign countries mainly to hunchbacked milk health-care efficacy, and the research to hunchbacked Diary industry are still after all
It allows it to play bigger value, can preferably be utilized.China food expert also pays much attention to the research to hunchbacked milk, represents
The paper studies camel milk living resources for having Food Science and Engineering institute of Yangzhou University and nutritive value of property.It was previously noted,
Hunchbacked milk is fermented dairy product, thus it is maximum it is insufficient be exactly to hide long, in order to keep its freshness, some are ground
Study carefully and hunchbacked milk is become to keep its mouthfeel and nutritive value by camel milk powder by dry physical process.Also by adding
Enter specific lactic acid bacteria, by extending its shelf time limit, to save the freshness of hunchbacked milk.And this experiment is to prepare hunchbacked cream
His distinctive nutritive value, which had both been saved, at hunchbacked milk beverage also extends shelf life.It will be assigned on flavor taste for milk beverage
New vitality.
Currently, the research and development potentiality and market future of hunchbacked dairy products are all boundless for domestic and international situation.With habit
The increase of the used number having milk, the milk beverage of conventional formulation have been unable to meet the demand of people.Therefore, new good white horse with a black mane is developed
Hunchbacked milk beverage seems especially urgent.As a kind of scarce resource, demand of the international and domestic market to camel dairy products is remote at present
Much larger than supply.The exploitation of this precious resources is not only the positive contribution to maintaining ecological balance, and to vast pastoral area and supports
The Gospel of hunchbacked herdsman.Camel dairy industry is developed into locality by the country of the suitable mass rearing camel such as Somalia and Kenya
Essential industry.And at home, it is very little that hunchbacked milk beverage, which accounts for market ratio, but deepening continuously recently as research, white horse with a black mane
The nutrition and health care value of hunchbacked cream is increasingly valued by people, and constantly rising is researched and developed also to it.Hunchbacked milk beverage special taste
Nutritive value is very high, and people have been out of conceit with the healthy food of single taste, and the requirement to hunchbacked milk beverage is also very high to want green
Color, multiple tastes, has more stylistic features at health.Hunchbacked milk beverage adds different nutrients to develop new hunchbacked milk beverage
It is the previous new trend of mesh.
With the improvement of people's living standard in our country, the consumption demand of people has changed a lot, to the battalion of product
It supports and the requirement of flavor also increases.People start focus on beverage nutritional ingredient and whether health.It is seen in most people
It will lead to obesity to have a drink, and have chronic hazard to human organ, or contain a large amount of additive, therefore consumer is more
The problem of adding care " that drinks is natural ".Although hunchbacked cream medical value and nutritive value are very high, should not store, nor side
Portable belt.But the nutritional need that hunchbacked milk beverage is made not only in hunchbacked cream can satisfy people is also convenient for storing and carry.Hunchbacked cream
Beverage can be with its unique sense, flavor and nutrition abundant, and absorption easy to digest becomes very promising cow's milk system
The substitute of product.
The nutritive value of hunchbacked cream is significantly larger than cow's milk, has high medical value, and pent-up demand amount is very big.White horse with a black mane
Various nutrients are all higher than the nutrient in cow's milk in hunchbacked cream.Beta lactoglobulin is free of in bactrian camel milk, is not easy allergy, alleviates lactose
Intolerant to disease.It is very suitable to asian population.And China diabetic was also increasingly increasing in recent years, reached so far
1.144 hundred million, account for first, the whole nation.Diabetic is divided into two major classes, type 1 diabetes and diabetes B, wherein 1 type is due to β
Cellular damage lacks insulin secretion and needs external complement insulin, mainly occurs with young man.These are all potentially to disappear
Fei Zhe.And containing the potential para-insulin albumen that can also reduce sugar not eroded by human body gastric acid in hunchbacked milk, it can
Effectively alleviate multiple complication of diabetic.For diabetic and anti-milk consumer, it is
Through becoming important selection.
Most of milk-contained drinks are all cow's milk on the market, there is certain nutritional ingredient, but also have many people to have lactose
Intolerant to disease, there is allergic phenomena to cow's milk, and not only nutritive value is higher than cow's milk for hunchbacked milk beverage, but also allergenicity is low, it is also easy
In digestion and absorption.But hunchbacked cream is not easy to store, it is also inconvenient to carry.
Summary of the invention
In view of the above technical problems, the present invention provides a kind of hunchbacked milk beverage and preparation method thereof.
Specific technical solution:
Hunchbacked milk beverage, is prepared from the following raw materials, and the mass content of camel cream is 30%~50%, quality 7.95%-8.05%
White granulated sugar, the stabilizer of 0.42%-0.47%, the xanthan gum of 0.13%-0.27%, 0.08%-0.12% sucrose phosphate
The sodium tripolyphosphate of ester, 0.08%-0.12%；Remaining is water, total amount 100%.
The preparation method of hunchbacked milk beverage, comprising the following steps: it is molten to be diluted with water to hunchbacked cream by (1) allotment of camel cream for hunchbacked cream
Liquid, the mass content of camel cream are 30%~50%, stir evenly and are warming up to 40~45 DEG C；
(2) using hunchbacked milk solution as radix, is added the white granulated sugar of quality 7.95%-8.05%, 0.42%-0.47% it is steady
Determine agent, the xanthan gum of 0.13%-0.27%, the Sucrosephosphate of 0.08%-0.12%, 0.08%-0.12% tripolyphosphate
Sodium；
(3) it is warming up to 60~65 DEG C during stirring, after white granulated sugar and stabilizer are completely dissolved, saves 5min；
(4) citric acid is configured to 10%~20% solution, adjusting acidity in pH to mixed liquor is 3.95-4.05；
(5) by deployed mixed solution under 20MPa pressure homogeneous；
(6) it sterilizes, sterilization temperature control is 15min in 85 DEG C of times, cooling rapidly；
(7) deployed mixed solution packing is poured into the bottle for killing bacterium.
Camel milk beverage provided by the invention and preparation method thereof, is processed into hunchbacked milk beverage for hunchbacked cream, can not only retain camel
The nutritive value of cream, and it is even more the nutritive value for improving hunchbacked milk beverage that other additives, which also supplement the deficiency of hunchbacked cream,
Many convenience are brought to consumer.
Detailed description of the invention
Fig. 1 is influence comparison diagram of the additive amount of embodiment camel cream to sensory evaluation scores；
Fig. 2 is influence comparison diagram of the additive amount of embodiment white sugar to sensory evaluation scores；
Fig. 3 is influence comparison diagram of the additive amount of embodiment citric acid to sensory evaluation scores.
Specific embodiment
Illustrate the specific technical solution of the present invention in conjunction with specific embodiment.
1 material
Experimental material and manufacturer are shown in Table 1.
1 experimental material of table and manufacturer
2 instrument and equipments
Laboratory apparatus and manufacturer are shown in Table 2.
2 laboratory apparatus of table and manufacturer
3 test methods
3.1 process flow
Hunchbacked cream → addition drinking water → be warming up to (40~45 DEG C) → again sugar and stabilizer mixed are added (xanthan gum,
CMCNA, sucrose fatty ester, sodium tripolyphosphate) → being warming up to (60~65 DEG C) → preservation 5min → adjusting acidity → homogeneous
(20MPa) → 85 DEG C sterilization 15min → cooling → filling
3.2 key points for operation
The allotment of cream, which pours into hunchbacked cream in pot, to be added water to formula aequum, is stirred evenly and is warming up to 40~45 DEG C.
By white granulated sugar (7.95%-8.05%) and stabilizer, (CMC-Na range is in 0.42%-0.47%, xanthan gum
0.13%-0.27%, Sucrosephosphate 0.08%-0.12%, sodium tripolyphosphate 0.08%-0.12%) it is stirring evenly and then adding into
In base-material.
It is warming up to 60~65 DEG C during stirring, after white granulated sugar and stabilizer are completely dissolved, saves 5min.
It is exactly citric acid for most commonly used acid in the general beverage of 3.95-4.05 or so that acidity, which is adjusted, in pH, but
Citric acid content is excessively high when adjusting pH, i.e., pH is too low, will lead to the flocculation of protein moment.Speed is controlled when adjusting acid most to attach most importance to
It wants, otherwise will be easy to produce flocculation, or even be easy to influence the dissolution and stability of stabilizer.So when configuring acid,
Citric acid is generally configured to 10%~20% solution, when being added in mixed liquor preferably under the revolving speed of 100r/min or so
It carries out, makes mixed liquor isoelectric point 4.5 or so, at this moment for the PH of milk beverage generally 4.0 or so, milk beverage PH is too high or too low
The stability of polymerization of protein system will be destroyed.
Homogeneous homogeneous under 20MPa pressure by deployed mixed solution.
It is 15min that sterilization temperature control, which is sterilized, in 85 DEG C of times, cooling rapidly.
Deployed mixed solution packing is poured into the bottle for killing bacterium.Secondary pollution is avoided, and is placed on and observes at room temperature
Stability.
The additive amount of 3.3 camel creams determines test
By above-mentioned process flow, hunchbacked newborn additive amount is respectively set as 30%, 35%, 40%, 45%, 50%, white granulated sugar
Additive amount is 8%, and suitable citric acid is added by pH and is adjusted to 4.0, and determines the newborn additive amount of camel by sensory evaluation.
3.4 white granulated sugar additive amounts determine test
By above-mentioned technique, the additive amount of white granulated sugar is set as 7%, 8%, 9%, 10%, the additive amount of camel cream is 30%,
And suitable citric acid is added, PH is adjusted to 4.0, then determine the additive amount of white granulated sugar by subjective appreciation.
3.5 citric acid additive amounts determine test.
By above-mentioned technique, the PH of beverage is set as 3.9,4.0,4.1, the additive amount of camel cream is 30%, the addition of white sugar
Amount is 8%, and suitable citric acid is added, PH is adjusted to 4.0, then determine the additive amount of white granulated sugar by subjective appreciation.
3.6 determine the orthogonal test of raw material additive amount
On the basis of single factor experiment result, the additive amount (A) of camel cream, white granulated sugar additive amount (B) are chosen, pH (C) is carried out
Orthogonal test.Orthogonal test is as shown in table 3.
Table 3 determines the orthogonal test of raw material additive amount
3.7 sensory evaluation criteria
The comprehensive marking of ten people is selected according to 4 color of product, structural state, mouthfeel, fragrance indexs, total score is 100 points
The standard of indices full marks is as shown in table 4.
4 sensory evaluation criteria of table
4 results and analysis
Influence of the additive amount of 4.1 camel creams to hunchbacked milk beverage sensory evaluation scores
The additive amount of hunchbacked cream is set as the white granulated sugar that (30%, 35%, 40%, 45%, 50%) is added 8%, pH modulation
It is 4.0, investigates influence of the additive amount of camel cream to the flavor of hunchbacked milk beverage, tissue and mouthfeel.Analyze the result is shown in Figure 1.
As shown in Figure 1, the additive amount of camel cream has a certain impact to hunchbacked milk beverage mouthfeel and flavor, when hunchbacked milk content
30%, 35% when mouthfeel is soft, even tissue, without precipitating smell of mutton also newborn without camel.Sweet and sour taste in terms of mouthfeel, mouthfeel are soft
Also liked by everybody very much with pure, and the protein content of hunchbacked milk beverage has also reached greater than 1.0%, has met containing cream
The national requirements of beverage.And hunchbacked milk content is appointed although hunchbacked milk beverage structural state does not contain uniformly when being greater than 35% and reaching 40%
What is precipitated, but mouthfeel is thick, and the fragrance of camel cream has also masked the flavor of other additives, and hunchbacked milk beverage gives out hunchbacked cream
Smell of mutton, be difficult that consumer is allowed to receive.
Influence of the additive amount of 4.2 white granulated sugars to the sense organ of hunchbacked milk beverage
Suitable water is added in 30% camel cream, white granulated sugar (7%, 8%, 9%, 10%) is successively added, and selects
10 panelists carry out sensory evaluation scores, investigate the different additive amount of white granulated sugar to the flavor of hunchbacked milk beverage, tissue, viscosity and mouth
Feel the influence of stability, analysis result is shown in Fig. 2.
As shown in Figure 2, the additive amount of white sugar is biggish on influences such as the drink color of hunchbacked cream, flavor, fragrance, when white sugar
Additive amount mouthfeel of camel milk beverage at 7% has a meta-acid, but structural state is uniform, bright and lustrous no any impurity, and has cream
The distinctive milk fragrance of beverage.And the additive amount of white sugar, at 8%, hunchbacked milk beverage sweet and sour taste, mouthfeel are soft to have no any impurity,
Stability is also very high.Also the fragrance that has hunchbacked milk beverage exclusive, soft pure.And the additive amount of white sugar reach 9% when it is sour-sweet not
Uniformly, the inclined sweet tea of mouthfeel, although structural state is very uniform, color is very distinct and without any impurity, and stability aspect is also fine,
It but is not to be liked by people very much.When white sugar content reaches 10%, mouthfeel is not very well that taste crosses sweet tea and affects other additives
Flavor, therefore selected 8% white sugar additive amount.
Influence of the 4.3 citric acid additive amounts to hunchbacked milk beverage subjective appreciation
Acid refers to the food additives for assigning food tart flavour.Its feature is that can also adjust in addition to assigning food tart flavour
The PH of food, is also used as antioxidant, prevents microorganism growth and Food Oxidation brown stain, corruption etc..And enhance food
Mouthfeel, improve a poor appetite, promote digest and assimilate.Wherein citric acid is colorless and transparent crystallization or white particle or crystalline powder, nothing
Stink but there is stronger tart flavour.Its tart flavour is soft, frank, entrance can reach highest sour, but rear taste perdurabgility ratio
It is shorter.For milk-contained drink, most critical is exactly to control the speed for adjusting acid when adjusting acid, otherwise product can be easy to cause to wad a quilt with cotton
It is solidifying.The additive amount of hunchbacked cream is set as 30%, white granulated sugar additive amount is set as 8%, citric acid is modulated into 10% titer,
And be added in mixed solution, mixed solution PH is slowly modulated into 3.9,4.0,4.1 and carries out sensory evaluation scores, PH is analyzed to camel
The following Fig. 3 of result is analyzed in the influence of milk beverage mouthfeel structural state and flavor viscosity and stability.
From the figure 3, it may be seen that not only the tart flavour of adjustable beverage can also play the role of adjusting pH citric acid[14], by ten
Name panelist carries out subjective appreciation, last the result is that when PH is 3.9 structural state is good, and with aromatic, without other
Peculiar smell but mouthfeel meta-acid, and hunchbacked milk beverage drank after it is beyond affordability.But pH be 4.0 when, hunchbacked milk beverage is not only organized
It is even, with aromatic, do not precipitate and go back sweet and sour taste, mouthfeel is soft to be liked by people very much.And the PH control of beverage is on 4.0 left sides
Isoelectric point also just 4.6 or so, preferably maintains the stability of hunchbacked milk beverage polymerization of protein system when right, and it is heavy to avoid occurring
Shallow lake phenomenon.And taste inclined sweet tea when PH4.1, when no pH4.0, drink well, so the additive amount of citric acid has selected pH for 4.0.
3.4 determine the orthogonal test of raw material additive amount
On the basis of single factor experiment result, the additive amount (A) of camel cream, white granulated sugar additive amount (B) are chosen, pH (C) is carried out
Orthogonal test.Orthogonal experiments are as shown in table 5.
Table 5 determines the orthogonal experiments of raw material additive amount
As shown in Table 5, its influence degree to score product sensory of each factor is A > B > C；By R in tri- factors of A, B, C
The size of value can be seen that factor A (additive amount of camel cream) is maximum, therefore can be determined that for factor A be most important factor,
Secondly it is factor B (white sugar additive amount).Third influence factor C (pH).It can be seen that selection most according to orthogonal experiments above
Good mix proportion scheme is A2B2C2, i.e. the additive amount of camel cream is 35%, and the additive amount mass fraction of white granulated sugar is 8%, PH optimum proportioning
It is 4.0.So to A2B2C2Group mix proportion scheme has done verification test twice, and show organoleptic's scoring is 87 and 89 in experimental result,
All it is higher than other group of formula sensory evaluation scores, this is formulated sense organ, flavor, structural state and the stabilization of redeployed hunchbacked milk beverage
Property aspect all surpass other formulas.It is possible thereby to judge, A2B2C2Group of formula is feasible.
5 conclusions
4.1 determine that optimum formula, the additive amount of camel cream are determined as 35% by single factor experiment, and the additive amount of white sugar determines
It is determined as 4.0 for 8%, pH, the sensory evaluation scores of the formula are highest.
4.2 on the basis of single factor experiment, the optimum formula of hunchbacked milk beverage is determined by orthogonal test are as follows: camel cream adds
Dosage is 35%, the optimum addition of white granulated sugar is 8%, sodium carboxymethylcellulose (CMC-Na) 0.45%, xanthan gum 0.05%,
Sucrose fatty ester 0.1%, sodium tripolyphosphate 0.1%.
Claims (2)
1. hunchbacked milk beverage, which is characterized in that be prepared from the following raw materials, the mass content of camel cream is 30%~50%, quality
The white granulated sugar of 7.95%-8.05%, the stabilizer of 0.42%-0.47%, 0.13%-0.27% xanthan gum, 0.08%-
The sodium tripolyphosphate of 0.12% Sucrosephosphate, 0.08%-0.12%；Remaining is water, total amount 100%.
2. it is according to claim 1 camel milk beverage preparation method, which comprises the following steps: (1) camel cream
Hunchbacked cream is diluted with water to hunchbacked milk solution by allotment, and the mass content of camel cream is 30%~50%, stirs evenly and is warming up to 40~45
℃；
(2) hunchbacked milk solution as radix, to be added to the white granulated sugar of quality 7.95%-8.05%, the stabilization of 0.42%-0.47%
Agent, the xanthan gum of 0.13%-0.27%, the Sucrosephosphate of 0.08%-0.12%, 0.08%-0.12% sodium tripolyphosphate；
(3) it is warming up to 60~65 DEG C during stirring, after white granulated sugar and stabilizer are completely dissolved, saves 5min；
(4) citric acid is configured to 10%~20% solution, adjusting acidity in pH to mixed liquor is 3.95-4.05；
(5) by deployed mixed solution under 20MPa pressure homogeneous；
(6) it sterilizes, sterilization temperature control is 15min in 85 DEG C of times, cooling rapidly；
(7) deployed mixed solution packing is poured into the bottle for killing bacterium.
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| CN113498864A (en) * | 2021-06-21 | 2021-10-15 | 内蒙古农业大学 | Camel milk polypeptide nano-particle oral liquid and preparation method thereof |
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