CN109820036A

CN109820036A - A kind of low-heat low fat sour milk drink

Info

Publication number: CN109820036A
Application number: CN201711184056.7A
Authority: CN
Inventors: 吴清溪
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-11-23
Filing date: 2017-11-23
Publication date: 2019-05-31

Abstract

The invention belongs to yogurt drink manufacture fields, there is provided a kind of low-heat low fat sour milk drink, component are as follows: 5~15g of pawpaw, 5~15g of mango, 5~15g of carrot, 5~15g of dried orange peel, 1~10g of buckwheat, 1~10g of oat, 1~10g of sorghum, 1~10g of mung bean, 20~40g of skimmed milk power, 5~20g of sweetener, 1~10g of stabilizer, 1~5g of emulsifier, 10~25g of anhydrous butter oil, 10~20g of Yoghourt, 2~4, egg, 20~50g of water, 1~20g of dietary fiber.Fruit, coarse cereals are added in yogurt drink the present invention, so that original greasy mouthfeel becomes refrigerant, eating when being more suitable for summer, this product carries out homogenization in manufacturing process, the layering of low fatty acid milk beverage low in calories is prevented in this way, so that yogurt drink color is more preferable, fragrant degree is denseer, mouthfeel more alcohol.

Description

A kind of low-heat low fat sour milk drink

Technical field

The invention belongs to yogurt drink manufacture fields, and in particular to a kind of low in calories, low fatty acid milk beverage.

Background technique

Currently, many young men, child like yogurt drink, yogurt drink available on the market it is many kinds of, But single taste, tissue morphology is single, cannot evoke the appetite of people very well.Traditional yogurt drink be with drinking water, cream or Dairy products, egg or egg products, sugar, grease, food additives etc. are raw material, and chocolate, coffee is added, and are processed from strand, Its fat, cane sugar content are high, and it is fat that calorific value easily causes greatly the children for being in growth and development stage to generate, and are unfavorable for them Health growth.

Summary of the invention

The purpose of the present invention is to provide a kind of low-heat low fat sour milk drinks, can overcome traditional yogurt drink heat height, rouge The shortcoming that fat is high, mouthfeel is greasy.

To realize above-mentioned technical problem, The technical solution adopted by the invention is as follows:

A kind of low-heat low fat sour milk drink, component are as follows: 5~15g of pawpaw, 5~15g of mango, 5~15g of carrot, dried orange peel 5~ 15g, 1~10g of buckwheat, 1~10g of oat, 1~10g of sorghum, 1~10g of mung bean, 20~40g of skimmed milk power, 5~20g of sweetener, 1~10g of stabilizer, 1~5g of emulsifier, 10~25g of anhydrous butter oil, 10~20g of Yoghourt, 2~4, egg, 20~50g of water, meals Eat 1~20g of fiber.

In above scheme, further, the low-heat low fat sour milk drink, component are as follows: pawpaw 10g, mango 10g, Hu Radish 10g, dried orange peel 10g, buckwheat 5g, oat 5g, sorghum 5g, mung bean 5g, skimmed milk power 30g, sweetener 15g, stabilizer 5g, cream Agent 3g, anhydrous butter oil 17g, Yoghourt 15g, 3, egg, water 35g, dietary fiber 10g.

In above scheme, the sweetener is one of honey, sucrose, xylitol, Radix Glycyrrhizae, glucose.

In above scheme, the stabilizer is starch, carragheen, guar gum or xanthan gum.

In above scheme, the emulsifier is one of molecule distillating monoglyceride, soybean lecithin, sucrose ester.

Compared with prior art, the invention has the following advantages that fruit, coarse cereals are added in yogurt drink the present invention, make Obtaining originally greasy mouthfeel becomes refrigerant, and eating when being more suitable for summer, this product carries out homogenization in manufacturing process, in this way The layering of low fatty acid milk beverage low in calories is prevented, improves yogurt drink appearance, so that yogurt drink color is more preferable, fragrant degree is more It is dense, mouthfeel more alcohol.

Specific embodiment

Embodiment 1

A kind of low-heat low fat sour milk drink, component are as follows: pawpaw 5g, mango 5g, carrot 5g, dried orange peel 5g, buckwheat 1g, oat 1g, Sorghum 1g, mung bean 1g, skimmed milk power 20g, sweetener 5g, stabilizer 1g, emulsifier 1g, anhydrous butter oil 10g, Yoghourt 10g, egg 2, water 20g, dietary fiber 1g.

Above-mentioned low in calories, low fatty acid milk beverage is through the following steps that realize:

Pawpaw 5g, mango 5g, carrot 5g, dried orange peel 5g are weighed by formula rate, its crushing and beating is obtained into fruit pulp；Again will It starches centrifuge separation, is collected by filtration to obtain juice；Juice is centrifuged again, adjusts pH after collecting supernatant as the side 5.5, Bian Jiare Then hydrolase is added in stirring, temperature rises to 90 DEG C of stopping stirrings, then adjusts pH and hydrolase, enzyme deactivation is added for 4.0, and filtering obtains It is spare to fruit juice；

Buckwheat 1g, oat 1g, sorghum 1g, mung bean 1g are weighed by formula rate, is crushed with pulverizer, obtains coarse powder, add 6 times It measures water to decoct 2 times, each time is 2.5 hours, collecting decoction, filtering, obtains purification decocting liquid, spare；

2, egg yolk and egg white are separated, yolk is spare；

By step (2) fruit juice, decocting liquid skimmed milk power 20g, honey 5g, starch 1g, the citric acid 5g, vitamin of step (4) 3g, dietary fiber 1g are stirred evenly and are completely dissolved in water, and dissolved emulsifier 1g, anhydrous butter oil 10g, Yoghourt 10g, glue is added Former albumen 1g, is stirred continuously；

Pasteurization: carrying out sterilization temperature with retort is 100 DEG C；

Homogeneous: being cooled to 65 DEG C, carries out cold matter；

It congeals: at -15 DEG C, time 15min.

Embodiment 2

A kind of low in calories, low fatty acid milk beverage, component are as follows: pawpaw 8g, mango 8g, carrot 8g, dried orange peel 8g, buckwheat 3g, swallow Wheat 3g, sorghum 3g, mung bean 3g, skimmed milk power 25g, sweetener 10g, stabilizer 3g, emulsifier 2g, anhydrous butter oil 12g, Yoghourt 12g, 2, egg, water 25g, collagen 3g, citric acid 7g, vitamin 5g, dietary fiber 5g.

Step is same as Example 1.

Claims

1. a kind of low-heat low fat sour milk drink, which is characterized in that its component are as follows: 5~15g of pawpaw, 5~15g of mango, carrot 5~ 15g, 5~15g of dried orange peel, 1~10g of buckwheat, 1~10g of oat, 1~10g of sorghum, 1~10g of mung bean, 20~40g of skimmed milk power, sweet tea 5~20g of taste agent, 1~10g of stabilizer, 1~5g of emulsifier, 10~25g of anhydrous butter oil, 10~20g of Yoghourt, 2~4, egg, water 20~50g, 1~20g of dietary fiber.

2. low-heat low fat sour milk drink according to claim 1, which is characterized in that the low-heat low fat sour milk drink, Its component are as follows: pawpaw 10g, mango 10g, carrot 10g, dried orange peel 10g, buckwheat 5g, oat 5g, sorghum 5g, mung bean 5g, defatted milk Powder 30g, sweetener 15g, stabilizer 5g, emulsifier 3g, anhydrous butter oil 17g, Yoghourt 15g, 3, egg, water 35g, dietary fiber 10g。

3. low-heat low fat sour milk drink according to claim 1 or 2, which is characterized in that the sweetener is honey, sugarcane One of sugar, xylitol, Radix Glycyrrhizae, glucose.

4. low-heat low fat sour milk drink according to claim 1 or 2, which is characterized in that the stabilizer is starch, OK a karaoke club Glue, guar gum or xanthan gum.

5. low-heat low fat sour milk drink according to claim 1 or 2, which is characterized in that the emulsifier is molecule steaming Evaporate one of monoglyceride, soybean lecithin, sucrose ester.