CN109430410A - A kind of nut grain milk and preparation method thereof - Google Patents
A kind of nut grain milk and preparation method thereof Download PDFInfo
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- CN109430410A CN109430410A CN201811554768.8A CN201811554768A CN109430410A CN 109430410 A CN109430410 A CN 109430410A CN 201811554768 A CN201811554768 A CN 201811554768A CN 109430410 A CN109430410 A CN 109430410A
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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
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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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Abstract
The present invention provides a kind of nut grain milks and preparation method thereof, the raw material of the nut grain milk includes each component of following mass percent: 35~60% raw milk, 1~5% cereal-granules, 0.5~3.5% grain dust, 0.2~5% nut spreads, 0.5~5% sweetener, 0.15~0.30% stabilizer, 0.02~0.04% buffer salt, surplus are water；Preparation method are as follows: filling after raw material mixing, heating, homogeneous, sterilization, cooling.The state of nut grain milk of the invention is uniform, thickness is moderate, cereal suspension is good, and maintains the integrality and preferable hardness of cereal, cereal-granules even suspension in the product, stable system realizes the feasibility that nut cereal is added in neutral milk.
Description
Technical field
The invention belongs to field of dairy products, and in particular to a kind of nut grain milk and preparation method thereof.
Background technique
Nut is a kind of food full of nutrition, and nutrition with higher is rich in unsaturated fatty acid, protein, mineral
Matter and microorganism, to immunity is improved, the development that promotes health, prevention disease have preferable effect.Electric business nut in recent years
The rise of brand has driven consumer for the eating habit of nut, traditional nut such as pine nut, walnut, American pistachios, Ba Danmu hazel
Fruit and emerging macadamia, green fruit etc. become snacks circle new lover by the welcome of consumer.
Cereal is always one of indispensable food on common people's dining table, in the diet in China as traditional staple food
It occupies an important position.Studies have found that the intake of cereal preparation is related with cardiopathic incidence probability, increase full cereal
Intake can make cardiopathic incidence probability averagely reduce by 26%.In addition to have the function of prevent heart disease, apoplexy, diabetes with
Outside, there are also other wholesome functions for cereal, such as Europe is studies have found that high fibre diet makes the generation of colon cancer
Rate reduces 25%, another the U.S side research shows that the intake for increasing dietary fiber can reduce the hair of intestinal polyp and adenoma
Raw rate.
Common cereal includes millet, rice, corn, glutinous rice, Semen Coicis, oat etc., is rich in protein, starch and fibre more
Dimension.And completely including the full cereal of endosperm plumule and each component part, nutrition is more comprehensive, not only B race rich in
Vitamin, magnesium, iron and dietary fiber, antioxidant content also common containing polyphenol, vitamin E, tannin, carotenoid etc.,
And contain antioxidant content rare in some fruit-vegetable foods but that there is very high nutritive value, such as gamma oryzanol.
Existing cereals drink classification is few, and flavor and taste are undesirable, how by the nutrition of nut cereal and milk phase
In conjunction with being still that those skilled in the art are urgently to be resolved so that the nut grain milk of a suitable various people long-term consumption is made
The problem of.
Summary of the invention
In order to solve the above-mentioned technical problem, the purpose of the present invention is to provide a kind of nut grain milk and its preparation sides
Method.The present invention by reasonably formula and technique appropriate, obtain full of nutrition, structural state is uniform, evengranular generation meal
Class milk beverage.
Specifically, on the one hand, the present invention provides a kind of preparation method of nut grain milk, the nut grain milk
Raw material include following mass percent each component: 35~60% raw milk, 1~5% cereal-granules, 0.5~3.5%
Grain dust, 0.2~5% nut spreads, 0.5~5% sweetener, 0.15~0.30% stabilizer, 0.02~0.04%
Buffer salt, surplus is water；
The preparation method comprises the following steps:
(1) by after the processing of cereal-granules rehydration, the sweetener, stabilizer and water that part is added carry out boiling, are mixed
Liquid A；
(2) raw milk is heated to 30~50 DEG C, nut spreads, buffer salt, remaining sweetener, stabilizer and water is added,
Mixing is uniformly dispersed, and obtains mixed liquid B；
(3) mixed liquid B of step (2) is warming up to 65~75 DEG C, be sufficiently hydrated；
(4) it will be sterilized after the solution homogeneous after hydration, be cooling, obtaining product base；
(5) by the product base mixing filling of the mixed liquor A of step (1) and step (4) to get.
Further, the cereal-granules are one of oat, quinoa, mung bean, red bean, adlay, corn, sesame particle
Or it is several, cereal-granules diameter is 2~13mm.
Further, the grain dust includes oatmeal, red bean powder, mung bean flour, black rice flour, quinoa powder, corn flour, buckwheat
One or more of powder, black sesame powder, the fineness of grain dust are 80~200 mesh.
Further, the nut spreads are filbert, in pine nut, American pistachios, cashew nut, Ba Danmu, walnut, sesame, peanut butter
One or more, the fineness of nut spreads is 300~500 mesh.
Further, the stabilizer includes gellan gum, microcrystalline cellulose, list, bi-tristearin, gellan gum, micro-
Crystalline cellulose, list, the mass ratio of bi-tristearin are 1~5:1~5:1~5.
Further, the buffer salt is calgon, sodium tripolyphosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, lemon
One or more of sour ammonium, sodium bicarbonate.
Further, in step (1), the rehydration processing is the cereal after eluriating, and the water of its 4-10 mass times is added
Impregnate, soaking time be 1~for 24 hours, soaking temperature be 20~30 DEG C.
Further, in step (3), the pressure of the homogeneous is 15~25MPa, and temperature is 60~75 DEG C.
Further, in step (3), the temperature of the sterilization is 70~140 DEG C, and the time is 4~15s.
Second aspect additionally provides a kind of nut grain milk as made from the preparation method.
Compared with prior art, the state of nut grain milk of the invention is uniform, thickness is moderate, and cereal suspension is good
It is good, and the integrality and preferable hardness of cereal are maintained, even suspension, stable system are real in the product for cereal-granules
The feasibility that nut cereal is added in neutral milk is showed.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated:
Technical solution provided by the invention first is that:
A kind of preparation method of nut grain milk, the raw material of the nut grain milk include following mass percent
Each component: 35~60% raw milk, 1~5% cereal-granules, 0.5~3.5% grain dust, 0.2~5% nut spreads,
0.5~5% sweetener, 0.15~0.30% stabilizer, 0.02~0.04% buffer salt, surplus are water；
The preparation method comprises the following steps:
(1) by after the processing of cereal-granules rehydration, the sweetener, stabilizer and water that part is added carry out boiling, are mixed
Liquid A；
(2) raw milk is heated to 30~50 DEG C, nut spreads, buffer salt, remaining sweetener, stabilizer and water is added,
Mixing is uniformly dispersed, and obtains mixed liquid B；
(3) mixed liquid B of step (2) is warming up to 65~75 DEG C, be sufficiently hydrated；
(4) it will be sterilized after the solution homogeneous after hydration, be cooling, obtaining product base；
(5) by the product base mixing filling of the mixed liquor A of step (1) and step (4) to get.
Wherein, the raw milk can be raw material milk commonly used in the art, generally raw milk, skimmed milk, dilute milk
Oil or reconstituted milk.The fresh milk should meet the standard of " national food safety standard lactogenesis ", and the reconstituted milk is by full-cream
Milk powder, skimmed milk power, whey powder or other cow's milk components are made, preferably, the raw milk is raw milk.In addition, from cream
Rouge content considers that the raw milk can be rich milk and/or skimmed milk commonly used in the art.If this field is conventional,
The raw milk is by raw milk detection and raw milk standardization.The dilute cream be this field routine described in, generally by
Fresh milk is made by centrifuge separation.The content of the raw material milk be preferably 35%~80%；The percentage is phase
For the mass percent of the total mass of raw material.
The cereal can be particulate species cereal commonly used in the art, the cereal-granules be oat, quinoa, mung bean,
One or more of red bean, adlay, corn, sesame particle, the diameter of cereal-granules are 2~13mm.
The grain dust can be grain dust commonly used in the art, and the grain dust includes oatmeal, red bean powder, mung bean
One or more of powder, black rice flour, quinoa powder, corn flour, buckwheat, black sesame powder, the fineness of grain dust are 80~200 mesh.
The nut can be nut commonly used in the art, the nut spreads be filbert, pine nut, American pistachios, cashew nut,
One or more of Ba Danmu, walnut, sesame, peanut butter, the fineness of nut spreads are 300~500 mesh.
The sweetener can be sweetener commonly used in the art, preferably be selected from white granulated sugar, fructose, sweet dew
One or more of sugar, fructose syrup, glucose syrup, powdered glucose, Sucralose, oligomeric sugar alcohol, stevioside, more preferably for
It is most preferably white sand selected from one or more of white granulated sugar, fructose, mannose, fructose syrup, Sucralose and stevioside
Sugar.Such as this field routine, the usage amount of the sweetener is no more than the usage amount of national regulation.Preferably, the sweetener
Content be 0.2%~5%.
The stabilizer includes gellan gum, microcrystalline cellulose, list, bi-tristearin, gellan gum, microcrystalline cellulose,
Single, the mass ratio of bi-tristearin is 1~5:1~5:1~5.By many experiments and verifying, the stabilizer be ensure that
The suspension of cereal-granules avoids nut fat floating, it is ensured that shelf-life internal stability is good.
The buffer salt is calgon, sodium tripolyphosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, ammonium citrate, carbonic acid
One or more of hydrogen sodium.The buffer salt can adjust solution pH value, make it have well stable system, avoid due to
Acidity is relatively low to cause albuminous degeneration problem.PH value in the product base is preferably 6.7~7.0.
In the present invention, the raw material preferably further includes the flavor substance that mass percent is 0~0.15%.The wind
Taste substance can be flavor substance commonly used in the art, such as various essence.
In step (1) of the invention, part sweetener, stabilizer and water is added in cereal and carries out boiling.Wherein, the steaming
Before boiling, cereal is preferably subjected to rehydration.The rehydration processing is the cereal after eluriating, and the water of its 4-10 mass times is added
Impregnate, soaking time be 1~for 24 hours, soaking temperature be 20~30 DEG C.The mode that part sweetener and stabilizer is added can be
This field usual manner preferably will be heated to 40~60 DEG C after oat after water and rehydration mixes, be added part sweetener,
Stabilizer and water, preferably the ratio of rehydration cereal and water is 1:2~1:5.The boiling temperature is preferably 95 DEG C~125
DEG C, digestion time is preferably 5~30min.
In step (2) of the invention, raw milk is heated to 30~50 DEG C, surplus stock is added, is uniformly mixed.Wherein,
The mixed method and condition can be the method and condition of this field routine.The mixed time is preferably 15~
30min.The mixing is preferably stirred.The mode that surplus stock is added can be conventional for this field, can pass through
Surplus stock is added in Water powdery mixer or Vacuum mixer, has been dispersed in mixed process by mulser or colloid mill high speed shear
Entirely.
In step (3) of the invention, gained mixed liquor is warming up to 65~75 DEG C, 15~30min of insulated and stirred, by mixed liquor
In grain dust and colloid hydration it is complete.Wherein the stirring is the method and condition of this field routine, preferably stirred
Journey is hydrated material sufficiently by mulser or colloid mill.
In step (4) of the invention, gained mixed liquor is subjected to homogeneous, obtains product base.The method of the homogeneous and
Condition is homogenizing method and condition described in the routine of this field.Preferably, 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 is described in the routine of this field, preferably, the sterilising conditions
It is 70~140 DEG C, 10s~30s or 135~140 DEG C, 3~15s.Wherein the sterilizing installation may be selected tubular type disinfection equipment,
Plate-sheet-type disinfection equipment or other disinfection equipments carry out.Cooling temperature after the sterilization is 4~20 DEG C.
In step (5) of the invention, it will be mixed after the mixed liquor A cooling of step (1) with the product base of step (4), it is cold
But to 4~20 DEG C of temperature, the mixing can be filling after mixing by dynamic mixer or static mixing device.
Second aspect, also a kind of nut grain milk as made from the preparation method.
On the basis of common knowledge of the art, above-mentioned various optimum conditions can any combination to get the present invention it is each preferably
Example.
In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or says according to commodity
Bright book selection.If not otherwise indicated, agents useful for same and material are that conventional commercial can obtain.
Embodiment 1
A kind of raw material of nut grain milk includes each component of following mass percent: 55% raw milk, 3% swallow
Wheat particle (oat grain length be 10~13mm), 3% oatmeal, 0.5% Hawaii jam, 2% white granulated sugar,
0.1% microcrystalline cellulose, 0.05% gellan gum, 0.1% list, bi-tristearin, 0.04% sodium bicarbonate and
Supply the water to 100%.
The preparation method of the nut grain milk the following steps are included:
(1) after washing in a pan oat grain screening only, the water of its 10 mass times is added, oat grain is impregnated under the conditions of 20 DEG C
For 24 hours, the oat grain after impregnating is taken out, is mixed with the water of 5 mass times, is heated to 40 DEG C, 1% white granulated sugar and 0.02% is added
Gellan gum, stirring be warming up to 95 DEG C, sealing thermal insulation 30min obtains mixed liquor A；
(2) it takes raw milk to be heated to 40 DEG C, oatmeal, Hawaii jam, microcrystalline cellulose, list is added, double stearic acid are sweet
Grease, sodium bicarbonate, remaining white granulated sugar, gellan gum and water stir 15min, are uniformly dispersed, obtain mixed liquid B；
(3) above-mentioned mixed liquor is continued to be heated to 70 DEG C, uniform stirring 20min, is sufficiently hydrated；
(4) it by the mixed liquor after hydration, squeezes into homogenizer, homogenization pressure 20MPa, homogenizing temperature is 60 DEG C；It carries out
Tubular type ultra high temperature sterilization, sterilization temperature are 137 DEG C, sterilizing time 10s；Milk base is cooled to 15 DEG C after sterilization, is produced
Product base-material；
(5) mixed liquor A of step (1) is cooled to 15 DEG C, is mixed with the product base of step (4) by dynamic mixer
Uniformly after it is filling to get.
Embodiment 2
A kind of raw material of nut grain milk includes each component of following mass percent: 60% raw milk, 5% the heart of a lotus seed
Benevolence particle, 3% lotus-seed-heart powder, 3.5% walnut cream, 2.5% white granulated sugar, 0.5% fructose, 0.05% gellan gum,
0.2% microcrystalline cellulose, 0.05% list, bi-tristearin, 0.02% ammonium citrate, 0.02% bicarbonate
Sodium, 0.04% walnut essence and the water supplied to 100%.
The preparation method of the nut grain milk the following steps are included:
(1) after washing in a pan adlay particle screen selecting only, the water of its 4 mass times is added, adlay particle is impregnated under the conditions of 30 DEG C
For 24 hours, it takes out the water of adlay particle and 2 mass again after impregnating to mix, is heated to 40 DEG C, 0.3% fructose and 0.1% is added
Microcrystalline cellulose, stirring are warming up to 95 DEG C, and sealing thermal insulation 20min obtains mixed liquor A；
(2) it takes raw milk to be heated to 30 DEG C, lotus-seed-heart powder, walnut cream, list, bi-tristearin, gellan gum, lemon is added
Sour ammonium, sodium bicarbonate, walnut essence, remaining fructose, microcrystalline cellulose and water, uniform stirring 15min are uniformly dispersed, obtain
Mixed liquid B；
(3) above-mentioned mixed liquor is continued to be heated to 75 DEG C, uniform stirring 20min, is sufficiently hydrated；
(4) mixed liquor after hydration is squeezed into homogenizer, homogenization pressure 20MPa, homogenizing temperature is 65 DEG C；And it is laggard
The sterilization of row tubular type, sterilization temperature are 70 DEG C, sterilizing time 15s；The outlet temperature of milk base is 10 DEG C after sterilization, is produced
Product base-material；
(5) mixed liquor A of step (1) is cooled to 10 DEG C, is mixed with the product base of step (4) by dynamic mixer
It is filling after uniformly.
Embodiment 3
A kind of raw material of nut grain milk includes each component of following mass percent: 41% full-cream recovery cow's milk
(fat content 3.1%, protein content 2.9%), 1% corn particle, 0.5% buckwheat, 2.5% sesame paste,
1% fructose syrup, 0.1% microcrystalline cellulose, 0.1% gellan gum, 0.1% list, bi-tristearin, 0.02%
Calgon and the water supplied to 100%.
The preparation method of the nut grain milk the following steps are included:
(1) after washing in a pan corn particle screening only, the water of its 4 mass times is added, 25 DEG C of immersion 2h take out the corn after impregnating
It is mixed with the water of 3 mass times, is heated to 60 DEG C, 0.2% fructose syrup and 0.03% microcrystalline cellulose, stirring heating is added
To 115 DEG C, sealing thermal insulation 5min obtains mixed liquor A；
(2) it takes full-cream recovery cow's milk to be heated to 50 DEG C, buckwheat, sesame paste, gellan gum, list, double glycerol stearates is added
Ester, calgon, remaining fructose syrup, microcrystalline cellulose and water stir 30min, are uniformly dispersed, obtain mixed liquid B；
(3) above-mentioned mixed liquor is continued to be heated to 75 DEG C, uniform stirring 20min, is sufficiently hydrated；
(4) mixed liquor after hydration is squeezed into homogenizer, homogenization pressure 15MPa, homogenizing temperature is 68 DEG C；And it is laggard
The sterilization of andante chip, sterilization temperature are 137 DEG C, sterilizing time 4s；The outlet temperature of milk base is 20 DEG C after sterilization, is obtained
Product base；
(5) mixed liquor A of step (1) is cooled to 20 DEG C, is mixed with the product base of step (4) by dynamic mixer
It is filling after uniformly.
Embodiment 4
A kind of raw material of nut grain milk includes each component of following mass percent: 60% skimmed milk, 2% Chenopodiaceae
Wheat particle, 1% quinoa powder, 2% polished glutinous rice grain, 1.5% sesame paste, 3.5% peanut butter, 0.5% powdered glucose,
0.01% stevioside, 0.2% microcrystalline cellulose, 0.05% gellan gum, 0.05% list, bi-tristearin,
0.035% disodium hydrogen phosphate and the water supplied to 100%.
The preparation method of the nut grain milk the following steps are included:
(1) after washing in a pan quinoa particle and polished glutinous rice grain screening only, the water of its 4 mass times is added, 25 DEG C of immersion 1h take out leaching
Cereal after bubble is mixed with the water of 4 mass times, is heated to 60 DEG C, 0.01% stevioside and 0.05% microcrystalline cellulose is added
Element, stirring are warming up to 125 DEG C, and sealing thermal insulation 10min obtains mixed liquor A；
(2) skimmed milk is heated to 50 DEG C, quinoa powder, sesame paste, peanut butter, powdered glucose, gellan gum, list is added, it is double
Tristerin, disodium bicarbonate, remaining stevioside, microcrystalline cellulose and water stir 20min, are uniformly dispersed, are mixed
Close liquid B；
(3) above-mentioned mixed liquor is continued to be heated to 68 DEG C, uniform stirring 20min, is sufficiently hydrated；
(4) mixed liquor after hydration is squeezed into homogenizer, homogenization pressure 22MPa, homogenizing temperature is 68 DEG C；And it is laggard
The sterilization of row tubular type, sterilization temperature are 125 DEG C, sterilizing time 15s；The outlet temperature of milk base is 4 DEG C after sterilization, is produced
Product base-material；
(5) mixed liquor A of step (1) is cooled to 4 DEG C, is mixed with the product base of step (4) by static mixer
It is filling after uniformly.
Embodiment 5
A kind of raw material of nut grain milk includes each component of following mass percent: cow's milk is restored in 55% degreasing
(fat content 0, protein content 2.9%), 5% red bean particle, 0.5% quinoa powder, 3% peanut butter, 0.2%
PURE WHEY, 0.15% oligofructose, 0.35% white granulated sugar, 0.05% microcrystalline cellulose, 0.05% gellan gum,
0.2% list, bi-tristearin, 0.04% dipotassium hydrogen phosphate and the water supplied to 100%.
The preparation method of the nut grain milk the following steps are included:
(1) after washing in a pan red bean particle screen selecting only, the water of its 4 mass times is added, 25 DEG C of immersion 12h take out red after impregnating
The mixing of beans particle and 3 mass times, is heated to 40 DEG C, 0.15% white granulated sugar and 0.15% microcrystalline cellulose is added, and stirs
105 DEG C are warming up to, sealing thermal insulation 15min obtains mixed liquor A；
(2) degreasing recovery cow's milk is heated to 45 DEG C, quinoa powder, peanut butter, PURE WHEY, oligofructose, knot is added
Cold glue, list, bi-tristearin, dipotassium hydrogen phosphate, remaining white granulated sugar, microcrystalline cellulose and water, uniform stirring 15min,
It is uniformly dispersed, obtains mixed liquid B；
(3) above-mentioned mixed liquor is continued to be heated to 70 DEG C, uniform stirring 15min, is sufficiently hydrated；
(4) mixed liquor after hydration is squeezed into homogenizer, homogenization pressure 25Mpa, homogenizing temperature is 70 DEG C, is then led to
Plate sterilization is crossed, sterilization temperature is 140 DEG C, sterilizing time 3s；Outlet temperature after milk base sterilization is 20 DEG C, is produced
Product base-material；
(5) mixed liquor A of step (1) is cooled to 20 DEG C, is mixed with the product base of step (4) by static mixer
It is filling after uniformly.
Embodiment 6
A kind of raw material of nut grain milk includes each component of following mass percent: 33% full-cream reconstituted milk, 5%
White granulated sugar, 3.5% mung bean particle, 2% whey powder (protein content 25%) 1.5% mung bean flour, 0.2% peanut
Sauce, 0.05% microcrystalline cellulose, 0.1% gellan gum, 0.1 list, bi-tristearin, 0.05% hexa metaphosphoric acid
Sodium, 0.1% milk flavour, 0.05% mung bean essence and the water for complementing to 100%.
The preparation method of the nut grain milk the following steps are included:
(1) after washing in a pan mung bean particle screen selecting only, the water of its 5 mass times, 25 DEG C of immersion 12h are added.It takes out green after impregnating
Beans are mixed with 2 mass times water, are heated to 50 DEG C, and 1% white granulated sugar and 0.15% microcrystalline cellulose is added, and stirring is warming up to
115 DEG C, sealing thermal insulation 15min obtains mixed liquor A；
(2) by full-cream reconstituted milk, whey powder, mung bean flour, peanut butter, gellan gum, list, bi-tristearin, six inclined phosphorus
Sour sodium, milk flavour, mung bean essence, remaining white granulated sugar, microcrystalline cellulose and water the uniform stirring 30min at 40 DEG C, mixing
Uniformly, mixed liquid B is obtained；
(3) above-mentioned mixed liquor is continued to be heated to 65 DEG C, uniform stirring 15min, is sufficiently hydrated；
(4) mixed liquor after hydration is squeezed into homogenizer, homogenization pressure 25Mpa, homogenizing temperature be 65 DEG C, after pass through
Plate sterilization, sterilization temperature are 135 DEG C, sterilizing time 4s；Milk base coolant outlet temperature after sterilization is 8 DEG C, is obtained
Product base；
(5) mixed liquor A of step (1) is cooled to 20 DEG C, is mixed with the product base of step (4) by static mixer
It is filling after uniformly.
Embodiment 7
A kind of raw material of nut grain milk includes each component of following mass percent: 30% raw milk, 5% cream
Clear powder (protein content 25%), 4% purple rice particle, 0.8% red bean powder, 0.2% oatmeal, 1% pine nut sauce,
1.5% white granulated sugar, 0.3% stevioside, 0.2% microcrystalline cellulose, 0.05% gellan gum, 0.05% list are double hard
Glycerol, 0.12% ammonium citrate, 0.05% red bean essence, 0.07% oat essence and complement to 100%
Water.
The preparation method of the nut grain milk the following steps are included:
(1) after washing in a pan purple rice particle screen selecting only, the water of its 5 mass times, 25 DEG C of immersion 4h are added.Take out the purple rice after impregnating
It is mixed with all water, is heated to 50 DEG C, 1% white granulated sugar and 0.15% microcrystalline cellulose is added, stirring is warming up to 115
DEG C, sealing thermal insulation 15min obtains mixed liquor A；
(2) raw milk is heated to 35 DEG C, and red bean powder, oatmeal, whey powder, pine nut sauce, stevioside, gellan gum, list is added,
Bi-tristearin, ammonium citrate, red bean essence, oat essence, remaining white granulated sugar, microcrystalline cellulose and water uniformly stir
15min is mixed, is uniformly dispersed, mixed liquid B is obtained；
(3) above-mentioned mixed liquor is continued to be heated to 70 DEG C, uniform stirring 20min, is sufficiently hydrated；
(4) mixed liquor after hydration is squeezed into homogenizer, homogenization pressure 20MPa, homogenizing temperature is 60 DEG C, and laggard
Row tubular type ultra high temperature sterilization, sterilization temperature are 137 DEG C, sterilizing time 4s；Milk base after sterilization is cooled to 10 DEG C, obtains
Product base；
(5) mixed liquor A of step (1) is cooled to 10 DEG C, is mixed with the product base of step (4) by static mixer
It is filling after uniformly.
Comparative example 1
Formula composition is the same as embodiment 1
The preparation method is the same as that of Example 1, and difference place is, in step (1), the water of its 1 mass times is added.
Comparative example 2
Formula composition is the same as embodiment 1
The preparation method is the same as that of Example 1, and difference place is, step (1) adds coolant-temperature gage to be 60 DEG C.
Comparative example 3
Formula composition is the same as embodiment 1
The preparation method is the same as that of Example 1, and difference place is that the cereal after step (1) immersion is mixed with the water of 1 mass times.
Comparative example 4
Formula composition is the same as embodiment 1
The preparation method is the same as that of Example 1, and difference place is, the cereal after step (1) is impregnated is mixed with the water of 6 mass times.
Comparative example 5
Formula composition is the same as embodiment 1
The preparation method is the same as that of Example 1, and difference place is, after the oat mixing after step (1) water and rehydration, is heated to 70
DEG C sweetener and stabilizer is added.
Comparative example 6
Formula composition is the same as embodiment 1
The preparation method is the same as that of Example 1, and difference place is, step (1) boiling temperature is 130 DEG C, digestion time 5min.
Comparative example 7
Formula composition is the same as embodiment 1
The preparation method is the same as that of Example 1, and difference is, step (1) boiling temperature is 90 DEG C, digestion time 5min.
Comparative example 8
The preparation method is the same as that of Example 1, and difference is, step (1) boiling temperature is 95 DEG C, digestion time 35min.
The preparation method is the same as that of Example 1.
Comparative example 9
Formula composition and the preparation method is the same as that of Example 1, difference is, microcrystalline cellulose is replaced with gellan gum, will be single, double
Tristerin replaces with molecule distillating monoglyceride.
Effect example 1Sense organ measurement
In conjunction with domestic and foreign literature data, resulting nut grain milk is evaluated from the following aspects respectively: group
Knit state (state is uniform to be preferred), thickness (product inlet sense), cereal suspension (being preferred to be dispersed in product), cereal
Integrality (burst less with cereal, whole grain is kept to be preferred), grain hardness (being preferred with neither too hard, nor too soft), select 50 valuation officers
The above sense organ is evaluated, is made using 9 points, numerical value is higher, and display fancy grade is stronger.Measurement result is identified such as with average mark
Table 1.
The measurement of 1 sense organ of table
| Structural state | Thickness | Cereal suspension | Cereal integrality | Grain hardness | Overall assessment | |
| Embodiment 1 | 7.9 | 8.1 | 8.3 | 8.4 | 8.3 | 8.2 |
| Embodiment 2 | 6.8 | 7.3 | 7.9 | 8.1 | 7.9 | 7.6 |
| Embodiment 3 | 7.5 | 6.8 | 8.2 | 7.8 | 7.4 | 7.5 |
| Embodiment 4 | 7.5 | 7.0 | 7.4 | 8.0 | 8.0 | 7.6 |
| Embodiment 5 | 6.7 | 7.9 | 7.3 | 7.7 | 7.4 | 7.4 |
| Embodiment 6 | 8.0 | 8.2 | 8.0 | 7.6 | 7.3 | 7.8 |
| Embodiment 7 | 6.2 | 7.2 | 7.8 | 7.4 | 6.8 | 7.0 |
| Comparative example 1 | 4.5 | 4.6 | 3.4 | 4.4 | 2.5 | 3.9 |
| Comparative example 2 | 3.2 | 5.5 | 5.7 | 3.5 | 3.4 | 4.3 |
| Comparative example 3 | 5.2 | 3.4 | 6.1 | 6.8 | 2.8 | 4.9 |
| Comparative example 4 | 4.4 | 4.7 | 4.6 | 5.2 | 4.4 | 4.7 |
| Comparative example 5 | 4.6 | 2.3 | 4.2 | 5.5 | 4.7 | 4.3 |
| Comparative example 6 | 5.5 | 4.2 | 3.9 | 3.3 | 3.1 | 4.0 |
| Comparative example 7 | 3.4 | 5.2 | 4.0 | 3.7 | 3.6 | 4.0 |
| Comparative example 8 | 4.3 | 6.1 | 3.2 | 4.1 | 4.8 | 4.5 |
| Comparative example 9 | 4.6 | 3.5 | 2.2 | 4.5 | 4.7 | 4.3 |
From the data in table 1, it can be seen that prepared by the method nut grain milk drink state is uniform, thickness is moderate, cereal
Suspension is good, and maintain cereal integrality and preferable hardness, TOP SCORES it is higher.Simultaneously as can be seen that comparison
Example is due to changing formula or changing part preparation process, so that each organoleptic indicator is a greater impact, each comparative example
Overall assessment be far below various embodiments of the present invention.
Effect example 2
Subjective appreciation during shelf-life
It investigates 1~embodiment of embodiment 7 and compares the sensory modalities for the Milk drink that 1~comparative example 9 obtains, including shape
Three state, flavor, state and organoleptic attribute aspects, the results are shown in Table 2.
The measurement of table 2 shelf-life sense organ
As can be seen from Table 2, in state, flavor and taste side during the nut grain milk shelf-life produced by the present invention
Face can reach perfect condition.The present invention is constituted by the way that cereal to be pre-processed to and optimized the component of stabilizer, is made obtained
Nut grain milk drink state is uniform, thickness is moderate, and cereal suspension is good, and maintain cereal integrality and compared with
Good hardness.
Nut grain milk provided by the present invention and preparation method thereof is described in detail above.It is used herein
A specific example illustrates the principle and implementation of the invention, and the above embodiments are only used to help understand
Method and its core concept of the invention.It should be pointed out that for those skilled in the art, not departing from this
, can be with several improvements and modifications are made to the present invention under the premise of inventive principle, these improvement and modification also fall into the present invention
In scope of protection of the claims.
Claims (10)
1. a kind of preparation method of nut grain milk, which is characterized in that the raw material of the nut grain milk includes following matter
Measure percentage each component: 35~60% raw milk, 1~5% cereal-granules, 0.5~3.5% grain dust, 0.2~
5% nut spreads, 0.5~5% sweetener, 0.15~0.30% stabilizer, 0.02~0.04% buffer salt, surplus is
Water；
The preparation method comprises the following steps:
(1) by after the processing of cereal-granules rehydration, the sweetener, stabilizer and water that part is added carry out boiling, obtain mixed liquor A；
(2) raw milk is heated to 30~50 DEG C, nut spreads, buffer salt, remaining sweetener, stabilizer and water, mixing is added
It is uniformly dispersed, obtains mixed liquid B；
(3) mixed liquid B of step (2) is warming up to 65~75 DEG C, be sufficiently hydrated；
(4) it will be sterilized after the solution homogeneous after hydration, be cooling, obtaining product base；
(5) by the product base mixing filling of the mixed liquor A of step (1) and step (4) to get.
2. the preparation method of nut grain milk according to claim 1, which is characterized in that the cereal-granules are swallow
One or more of wheat, quinoa, mung bean, red bean, adlay, corn, sesame particle, the diameter of cereal-granules are 2~13mm.
3. the preparation method of nut grain milk according to claim 1, which is characterized in that the grain dust includes oat
One or more of powder, red bean powder, mung bean flour, black rice flour, quinoa powder, corn flour, buckwheat, black sesame powder, grain dust it is thin
Degree is 80~200 mesh.
4. the preparation method of nut grain milk according to claim 1, which is characterized in that the nut spreads be filbert,
One or more of pine nut, American pistachios, cashew nut, Ba Danmu, walnut, sesame, peanut butter, the fineness of nut spreads are 300~500
Mesh.
5. the preparation method of nut grain milk according to claim 1, which is characterized in that the stabilizer includes that knot is cold
Glue, microcrystalline cellulose and list, bi-tristearin, gellan gum, microcrystalline cellulose, list, the mass ratio of bi-tristearin
For 1~5:1~5:1~5.
6. the preparation method of nut grain milk according to claim 1, which is characterized in that the buffer salt is six inclined phosphorus
One or more of sour sodium, sodium tripolyphosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, ammonium citrate, sodium bicarbonate.
7. the preparation method of nut grain milk according to claim 1, which is characterized in that in step (1), the rehydration
Processing is the cereal after eluriating, and the water that its 4~10 mass times is added impregnates, soaking time for 1~for 24 hours, soaking temperature 20
~30 DEG C.
8. the preparation method of nut grain milk according to claim 1, which is characterized in that in step (3), the homogeneous
Pressure be 15~25MPa, temperature be 60~75 DEG C.
9. the preparation method of nut grain milk according to claim 1, which is characterized in that in step (3), the sterilization
Temperature be 70~140 DEG C, the time be 4~15s.
10. a kind of nut grain milk as made from preparation method according to any one of claims 1 to 9.
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