CN109924255A - Milk beverage and preparation method thereof - Google Patents
Milk beverage and preparation method thereof Download PDFInfo
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- CN109924255A CN109924255A CN201711378484.3A CN201711378484A CN109924255A CN 109924255 A CN109924255 A CN 109924255A CN 201711378484 A CN201711378484 A CN 201711378484A CN 109924255 A CN109924255 A CN 109924255A
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Abstract
The present invention relates to milk beverages and preparation method thereof.The milk beverage includes: 250~500 parts by weight of raw milk, 20~40 parts by weight of white granulated sugar, 3~8 parts by weight of stabilizer, 0.6~1.5 parts by weight of lactic acid, 12~20 parts by weight of sweetener, 0.1~0.5 parts by weight of sodium tripolyphosphate, 0.1~4.0 parts by weight of 10~25 parts by weight of fruit juice and tremella polysaccharides.Viscosity and excellent stability with appropriateness while the milk beverage is with the healthcare function for enhancing immunology, mouthfeel, flavor and stability are all good.
Description
Technical field
The present invention relates to field of food, in particular it relates to milk beverage and preparation method thereof.
Background technique
Tremella is called tremella, tremella etc., is Mycophyta Tremellaceae Tremella, there is the laudatory title of " hat in bacterium ".Tremella
There are kidney tonifying, strong essence, ease constipation, nourishing, beauty, heart tonifying, cerebrum tonifying, the effect of prolonging life, tremella is also the good medicine nourished, can
To adjust taste, movable enteron aisle, beautifying face and moistering lotion.Chemical component contained by tremella is relative complex, has various nutrient elements, protein
6.7%-10%, carbohydrate 65%-71.2%, fat 0.6%-12.8% there are also part crude fibre, inorganic salts and lack
Measure vitamine B group.Tremella polysaccharides are a kind of acid heteroglycans, extract and obtain from the fructification of tremella, and tremella polysaccharides are load
Granulose para-immunity reinforcing agent plays the role of improving body's immunity and promotes leucocyte.Experimental study proves, tremella polysaccharides
The phagocytic activity that cell can be improved, being clinically used for leukopenia caused by chemotherapy of tumors or radiotherapy has remarkable result, silver
Fungus polysaccharides can also treat chronic bronchitis, largely effective.
However, there are also to be developed for the milk beverage added with tremella polysaccharides.
Summary of the invention
The application is to be made based on inventor to the discovery of following facts and problem and understanding:
Currently on the market almost without the milk beverage for being added with tremella polysaccharides.Inventors have found that main reason is that, tremella
The additive amount control of polysaccharide at that time, is not easy to appear the problems such as viscosity is excessively high, to cause to the flavor of milk beverage, mouthfeel negative
Face is rung, and seriously constrains the development of tremella polysaccharides milk beverage.Discovery based on the above issues, inventor have researched and developed one kind and have added
Added with the milk beverage of tremella polysaccharides, the proportion of tremella polysaccharides and other raw materials is suitable in the milk beverage, and milk beverage is made to have enhancing
Viscosity and excellent stability with appropriateness while the healthcare function of immunology, mouthfeel, flavor and stability are all
It is good.
The present invention is directed at least one solve the above problems at least to a certain extent:
In the first aspect of the present invention, the invention proposes a kind of milk beverages.According to an embodiment of the invention, the cream drink
Product include: 250~500 parts by weight of raw milk, 20~40 parts by weight of white granulated sugar, 3~8 parts by weight of stabilizer, lactic acid 0.6~1.5
Parts by weight, 12~20 parts by weight of sweetener, 0.1~0.5 parts by weight of sodium tripolyphosphate, 10~25 parts by weight of fruit juice and tremella are more
Sugared 0.1~4.0 parts by weight.Inventors have found that adding tremella polysaccharides in milk beverage, the stability of milk beverage can be enhanced, still
When additive amount is more than the application range claimed, not only the stability of milk beverage is promoted insufficient, while also resulting in cream
The viscosity of drink is excessively high, cannot discharge fruit juice aromas well, to seriously affect the flavor and taste of milk beverage, separately
Outside, the increase of viscosity also can generate greatly negative effect to apparatus and process in production.Cream according to an embodiment of the present invention
Drink avoids the generation for the problems such as system precipitates, fat floating or viscosity are excessively high, and milk beverage is made to have enhancing immunology
Healthcare function while the viscosity with excellent stability and appropriateness, mouthfeel, flavor and stability are all good.
According to an embodiment of the invention, above-mentioned milk beverage can also further comprise at least one following additional technical feature:
According to an embodiment of the invention, the fruit juice includes Passion Fruit Juice and cider.Inventors have found that individually adding hundred
When fragrant fruit juice, product special flavour is poor, influences mouthfeel, and the addition of cider can improve product special flavour mouthfeel, will not cover passion fruit
Fragrance, can more fully excite the fragrance of passion fruit fruit juice, the cooperation of two kinds of juice makes product have strong fruit juice sense,
Taste flavor is splendid.The fruit juice can make the good flavor of milk beverage than all good, improve the mouthfeel of milk beverage with sour-sweet, increase
Fragrance.
According to an embodiment of the invention, the mass ratio of the Passion Fruit Juice and the cider is 1:11~1:19.Invention
The mass ratio control of people's discovery, the Passion Fruit Juice and the cider can increase the cream drink in the range, cider
The whole flavor for not covering the milk beverage while the sour-sweet sense of product additionally aids the release of passion fruit flavor, the cream drink
Sour-sweet ratio, mouthfeel, the flavor of product are all good, and fragrance is suitable for.
According to an embodiment of the invention, the mass ratio of the Passion Fruit Juice and the cider is 1:15.Inventors have found that
The control of the mass ratio of the Passion Fruit Juice and the cider can increase the sour-sweet of the milk beverage in the range, cider
The whole flavor for not covering the milk beverage while sense, additionally aids the release of passion fruit flavor, the milk beverage it is sour-sweet
Than, mouthfeel, taste is better, fragrance be suitable for.
According to an embodiment of the invention, the stabilizer includes being selected from least one of CMC, pectin, PGA.Invention human hair
Existing, the stabilizer is capable of forming flexible gel structure, improves the structural state of milk beverage, has milk beverage more preferable
Product stability.
According to an embodiment of the invention, the mass ratio of the CMC, pectin and PGA are 4:1:0.4.Inventors have found that described
Stabilizer is capable of forming flexible gel structure in the ratio, improves the structural state of milk beverage, has milk beverage
Better product stability.
In the second aspect of the present invention, the invention proposes a kind of methods of above-mentioned milk beverage.Implementation according to the present invention
Example, which comprises raw milk is subjected to fermentation process, to obtain acidified milk；By the acidified milk and milk beverage raw material
Carry out mixed processing；Mixed processing product is subjected to homogeneous, sterilization, filling process, to obtain the milk beverage；Wherein, institute
Stating milk beverage raw material includes 20~40 parts by weight of white granulated sugar, 3~8 parts by weight of stabilizer, 0.6~1.5 parts by weight of lactic acid, sweetener
12~20 parts by weight, 0.1~0.5 parts by weight of sodium tripolyphosphate, 10~25 parts by weight of fruit juice, 0.1~4.0 weight of tremella polysaccharides
Part, if tremella polysaccharides are 1.5,2,2.5,3 or 3.5 parts by weight, the raw milk is 250~500 parts by weight.It is real according to the present invention
The milk beverage that the method for applying example prepares, while healthcare function with enhancing immunology with excellent stability and
The viscosity of appropriateness, mouthfeel, flavor and stability are all good.
According to an embodiment of the invention, the mixed processing carries out in the following way: by stabilizer, white granulated sugar,
Tremella polysaccharides carry out the first mixed processing；A part and the first mixed processing product of the acidified milk and sweetener are carried out
Second mixed processing；Sodium tripolyphosphate, lactic acid and water are subjected to third mixed processing；By third mixed processing product, sweetener
Remainder, fruit juice sequentially adds in the second mixed processing product and carries out the four, the 5th and the 6th mixed processing respectively.Invention
People's discovery, adds acidic materials after the second mixed processing again, can prevent albuminous degeneration and influence the mouthfeel and flavor of milk beverage；
Finally addition fruit juice can guarantee the release of milk beverage good flavor；In addition, selecting sodium tripolyphosphate as buffer salt, can make
Solid or liquid particle are preferably dissolved in liquid, have solubilization, while with the work of emulsifier in the milk beverage
With.The mixed processing can make raw material avoid the denaturation of albumen while being uniformly mixed, and guarantee the good flavor of milk beverage.Root
Have while the milk beverage prepared according to the method for the embodiment of the present invention is with the healthcare function for enhancing immunology excellent
Stability and appropriateness viscosity, mouthfeel, flavor and stability are all good.
According to an embodiment of the invention, the fruit juice includes Passion Fruit Juice and cider.Inventors have found that individually adding hundred
When fragrant fruit juice, product special flavour is poor, influences mouthfeel, and the addition of cider can improve product special flavour mouthfeel, also can be more fully
The fragrance of passion fruit fruit juice is excited, the cooperation of two kinds of juice makes product have strong fruit juice sense, excellent taste.The fruit juice can
So that the flavor of milk beverage with sour-sweet than all good, improve the mouthfeel of milk beverage, increase fragrance.
According to an embodiment of the invention, the mass ratio of the Passion Fruit Juice and the cider is 1:11~1:19.Invention
The mass ratio control of people's discovery, the Passion Fruit Juice and the cider can increase the cream drink in the range, cider
The whole flavor for not covering the milk beverage while the sour-sweet sense of product additionally aids the release of passion fruit flavor, the cream drink
Sour-sweet ratio, mouthfeel, the flavor of product are all good, and fragrance is suitable for.
According to an embodiment of the invention, the mass ratio of the Passion Fruit Juice and the cider is 1:15.Inventors have found that
The control of the mass ratio of the Passion Fruit Juice and the cider can increase the sour-sweet of the milk beverage in the range, cider
The whole flavor for not covering the milk beverage while sense, additionally aids the release of passion fruit flavor, the milk beverage it is sour-sweet
Than, mouthfeel, taste is better, fragrance be suitable for.
According to an embodiment of the invention, the stabilizer includes being selected from least one of CMC, pectin, PGA.Invention human hair
Existing, the stabilizer is capable of forming flexible gel structure, improves the structural state of milk beverage, has milk beverage more preferable
Product stability.
According to an embodiment of the invention, the mass ratio of the CMC, pectin and PGA are 4:1:0.4.Inventors have found that described
Stabilizer is capable of forming flexible gel structure in the ratio, improves the structural state of milk beverage, has milk beverage
Better product stability.
According to an embodiment of the invention, the fermentation process is that progress 6~10 is small under conditions of temperature is 40~45 DEG C
When, it is preferable that temperature is 42 DEG C.Inventors have found that rationally thermostatic control fermentation temperature, the acidified milk that raw milk can be made to prepare
More nutrition, ferment local-flavor are purer.For fermentation temperature at 45 DEG C or more, bacterial activity will receive great inhibiting effect,
Fermentation is had an impact.
According to an embodiment of the invention, the acidity of the acidified milk is 90~95 ° of T, it is preferable that acidity is 92 ° of T.Invention
People's discovery, carries out fermentation process under this condition, the acidified milk more nutrition that raw milk can be made to prepare, and ferment local-flavor is purer
Just.
According to an embodiment of the invention, first mixed processing be temperature be 63~67 DEG C under conditions of carry out 10~
15min.Inventors have found that being more fully mixed under this condition, it can make the milk beverage finally prepared that there is enhancing to exempt from
Viscosity and excellent stability with appropriateness while healthcare function in terms of epidemic disease, mouthfeel, flavor and stability are all good.
In the third aspect of the present invention, the invention proposes a kind of methods for preparing above-mentioned milk beverage.It is according to the present invention
Embodiment, which comprises raw milk is subjected to fermentation process, to obtain acidified milk；By stabilizer, white granulated sugar, tremella
Polysaccharide carries out the first mixed processing；A part and the first mixed processing product of the acidified milk and sweetener are carried out second
Mixed processing；Sodium tripolyphosphate, lactic acid and water are subjected to third mixed processing；By third mixed processing product, sweetener it is surplus
Remaining part point, fruit juice sequentially add in the second mixed processing product and carry out the four, the 5th and the 6th mixed processing respectively；6th is mixed
It closes processing product and carries out homogeneous, sterilization, filling process, to obtain the milk beverage；Wherein, the white granulated sugar is 20~40 weights
Part is measured, stabilizer is 3~8 parts by weight, and lactic acid is 0.6~1.5 parts by weight, and sweetener is 12~20 parts by weight, sodium tripolyphosphate
For 0.1~0.5 parts by weight, fruit juice is 10~25 parts by weight, and tremella polysaccharides are 0.1~4.0 parts by weight, and raw milk is 250~500
Parts by weight, the fruit juice include being selected from Passion Fruit Juice and cider, and the mass ratio of the Passion Fruit Juice and the cider is 1:
11~1:19, the stabilizer include being selected from least one of CMC, pectin, PGA, and the mass ratio of the CMC, pectin and PGA are
4:1:0.4, the fermentation process are carried out 6~10 hours under conditions of temperature is 40~45 DEG C, the acidity of the acidified milk
For 90~95 ° of T, first mixed processing is that 10~15min is carried out under conditions of temperature is 63~67 DEG C.Invention human hair
It is existing, with the viscous of appropriateness while the method makes the milk beverage finally prepared with the healthcare function for enhancing immunology
Consistency and excellent stability, mouthfeel, flavor and stability are all good.
Specific embodiment
The embodiment of the present invention is described below in detail, the embodiment is exemplary, it is intended to it is used to explain the present invention,
And it is not considered as limiting the invention.
One, raw material:
1, basic scheme:
Raw material includes: 250 to 500 parts by weight of raw milk, 20 to 40 parts by weight of white granulated sugar, 3 to 8 parts by weight of stabilizer, cream
Sour 0.6 to 1.5 parts by weight, 12 to 20 parts by weight of sweetener, 0.1 to 0.5 parts by weight of sodium tripolyphosphate, 10 to 25 weight of flavor fruit juice
Amount part, 0.1 to 4.0 parts by weight of tremella polysaccharides, 0.5-1.1 kilograms of edible essence.
2, preferred embodiment:
The preferred strain of 2.1 raw milks does one time fermentation, forms the acidified milk that acidity is about 92 ° of T, and fermentation time is about
6.5h, 42 DEG C of fermentation temperature, 10DCU/50L, 10DCU=1.02g.
Two, preparation method:
3.1 basic schemes:
Raw milk is warming up to 45 degree in aseptic tank, strain fermentation 7-10h is met at 42 DEG C, acidity is stopped when reaching 92 ° of T
Only ferment, Yoghourt demulsification stirring；Stabilizer, white granulated sugar, tremella polysaccharides are uniformly mixed, are heated up with the pure water of 10 times of parts by weight
To 65 DEG C of material 10-15min, stabilizer material temperature, which is cooled to room temperature, to be added Yoghourt and sweetener and stirs evenly；With 100 weights
The pure aquation acid for measuring part, sodium tripolyphosphate is slowly added in pure water, stirring dissolves it sufficiently, then by lactic acid, sweet taste
Agent, flavor inspissated juice are successively slowly added dropwise into tank, stir evenly after constant volume；Into room temperature homogeneous process (room temperature；Homogeneous pressure
Power 200bar), high-temperature instantaneous sterilization, canned storage after cooling.
3.2 preferred embodiments:
Hybrid mode is preferred: the preferred CMC of stabilizer, pectin and PGA are mixed with rational proportion, have product good steady
It is qualitative, white granulated sugar, CMC, pectin, PGA, tremella polysaccharides are uniformly mixed, are warming up to 65 DEG C of changes with the pure water of 10 times of parts by weight
Expect 10-15min, stabilizer material temperature, which is cooled to room temperature, to be added Yoghourt and acesulfame potassium and stir evenly, pure with 100 parts by weight
Sodium tripolyphosphate, is first slowly added in pure water and stirs dissolve it sufficiently by treated water acid, changes acid in the process mainly with cream
Acid is main acid, and fructose syrup is added as natural sweetener.By lactic acid, fructose syrup, Passion Fruit Juice, cider, according to
Secondary to be slowly added dropwise into solution, constant volume stirs evenly.Into room temperature homogeneous process (room temperature；Homogenization pressure 200bar), high temperature wink
When sterilize, pass through board-like heat exchange it is cooling after canned storage.
Embodiment 1
1, raw material
Raw milk: 250 kilograms；
White granulated sugar: 25 kilograms；
Fructose syrup: 12 kilograms；
CMC:3.0 kilograms；
Pectin: 1 kilogram；
PGA:0.2 kilograms；
Tremella polysaccharides: 1 kilogram；
Acesulfame potassium: 0.12 kilogram
Lactic acid: 1.4 kilograms；
Sodium tripolyphosphate: 0.4 kilogram；
Strain: 200DCU per ton；
Cider: 15 kilograms；
Passion Fruit Juice: 1 kilogram；
Essence: 0.5 kilogram；
Wherein, the protein content of the sample of embodiment 1 is 0.7%.
2, preparation method
A. it prepares Yoghourt: milk is warming up to 45 DEG C, meet strain, 200DCU per ton, 42 DEG C of fermentation 6- in an aseptic environment
Demulsification stirs evenly when 8h. acidity reaches 92 ° of T.
B. after mixing by white granulated sugar, CMC, PGA, pectin, tremella polysaccharides, 65 DEG C are warming up to the water of 10 times of parts by weight
It above material 10-15 minutes and is sufficiently stirred.
C. when solution temperature is down to room temperature, the Yoghourt and acesulfame potassium of standard volume is added, continues to stir evenly.
D. change acid: first sodium tripolyphosphate is sufficiently dissolved with the pure water of 100 parts by weight, later by fructose syrup, lactic acid,
Cider, Passion Fruit Juice are sequentially added and are stirred evenly.
E. the solution after change acid is slowly dropped in milk beverage, excessive velocities can make solution localized acidity excessively high, albumen
Matter is denaturalized.
F. it is stirred evenly after pure water constant volume, into room temperature homogeneous process (room temperature；Homogenization pressure 200bar), high-temperature instantaneous
Sterilization passes through canned storage after board-like heat exchange cooling.
Embodiment 2
1, raw material
Raw milk: 360 kilograms；
White granulated sugar: 30 kilograms；
Fructose syrup: 15 kilograms；
CMC:3.5 kilograms；
Pectin: 1 kilogram；
PGA:0.3 kilograms；
Tremella polysaccharides: 1 kilogram；
Acesulfame potassium: 0.15 kilogram；
Lactic acid: 1.2 kilograms；
Sodium tripolyphosphate: 0.4 kilogram；
Strain: 200DCU per ton；
Cider: 15 kilograms；
Passion Fruit Juice: 1 kilogram；
Essence: 0.7 kilogram；
Wherein, protein content is 1.0% in the sample of embodiment 2.
2, preparation method
A. it prepares Yoghourt: milk is warming up to 45 DEG C, meet strain, 200DCU per ton, 42 DEG C of fermentation 6- in an aseptic environment
Demulsification stirs evenly when 8h. acidity reaches 92 ° of T.
B. after mixing by white granulated sugar, CMC, PGA, pectin, tremella polysaccharides, 65 DEG C are warming up to the water of 10 times of parts by weight
It above material 10-15 minutes and is sufficiently stirred.,
C. when solution temperature is down to room temperature, the Yoghourt and acesulfame potassium of standard volume is added, continues to stir evenly.
D. change acid: first sodium tripolyphosphate is sufficiently dissolved with the pure water of 100 parts by weight, later by fructose syrup, lactic acid,
Cider, Passion Fruit Juice are sequentially added and are stirred evenly.
E. the solution after change acid is slowly dropped in milk beverage, excessive velocities can make solution localized acidity excessively high, albumen
Matter is denaturalized.
F. it is stirred evenly after pure water constant volume, into room temperature homogeneous process (room temperature；Homogenization pressure 200bar), high-temperature instantaneous
Sterilization passes through canned storage after board-like heat exchange cooling.
The present embodiment product using CMC, pectin, PGA is reasonably combined and is properly added tremella polysaccharides, improve the steady of product
It is qualitative, and specific physiological hygiene effect is provided for product, improve product mouthfeel and viscosity.
Embodiment 3
1, raw material
Raw milk: 440 kilograms；
White granulated sugar: 35 kilograms；
Fructose syrup: 18 kilograms；
CMC:4.0 kilograms；
Pectin: 1 kilogram；
PGA:0.4 kilograms；
Tremella polysaccharides: 0.5 kilogram；
Acesulfame potassium: 0.18 kilogram；
Lactic acid: 1.0 kilograms；
Sodium tripolyphosphate: 0.4 kilogram；
Strain: 200DCU per ton；
Cider: 15 kilograms；
Passion Fruit Juice: 1 kilogram；
Edible essence: 0.9 kilogram；
Wherein, protein content is 1.2% in the sample of embodiment 3.
2, preparation method
A. it prepares Yoghourt: milk is warming up to 45 DEG C, meet strain, 200DCU per ton, 42 DEG C of fermentation 6- in an aseptic environment
Demulsification stirs evenly when 8h. acidity reaches 92 ° of T.
B. after mixing by white granulated sugar, CMC, PGA, pectin, tremella polysaccharides, 65 DEG C are warming up to the water of 10 times of parts by weight
It above material 10-15 minutes and is sufficiently stirred.
C. when solution temperature is down to room temperature, the Yoghourt and acesulfame potassium of standard volume is added, continues to stir evenly.
D. change acid: first sodium tripolyphosphate is sufficiently dissolved with the pure water of 100 parts by weight, later by fructose syrup, lactic acid,
Cider, Passion Fruit Juice are sequentially added and are stirred evenly.
E. the solution after change acid is slowly dropped in milk beverage, excessive velocities can make solution localized acidity excessively high, albumen
Matter is denaturalized.
F. it is stirred evenly after pure water constant volume, into room temperature homogeneous process (room temperature；Homogenization pressure 200bar), high-temperature instantaneous
Sterilization passes through canned storage after board-like heat exchange cooling.
The present embodiment product using CMC, pectin, PGA is reasonably combined and is properly added tremella polysaccharides, improve the steady of product
It is qualitative, and specific physiological hygiene effect is provided for product, improve product mouthfeel and viscosity.
Embodiment 4
1, raw material
Raw milk: 500 kilograms；
White granulated sugar: 40 kilograms；
Fructose syrup: 20 kilograms；
CMC:4.5 kilograms；
Pectin: 1 kilogram；
PGA:0.5 kilograms；
Tremella polysaccharides: 0.5 kilogram；
Acesulfame potassium: 0.21 kilogram；
Lactic acid: 0.8 kilogram；
Sodium tripolyphosphate: 0.4 kilogram；
Strain: 200DCU per ton；
Cider: 15 kilograms；
Passion Fruit Juice: 1 kilogram；
Edible essence: 1.1 kilograms；
Wherein, protein content is 1.4% in the sample of embodiment 4.
2, preparation method
A. it prepares Yoghourt: milk is warming up to 45 DEG C, meet strain, 200DCU per ton, 42 DEG C of fermentation 6- in an aseptic environment
Demulsification stirs evenly when 8h. acidity reaches 92 ° of T.
B. after mixing by white granulated sugar, CMC, PGA, pectin, tremella polysaccharides, 65 DEG C are warming up to the water of 10 times of parts by weight
It above material 10-15 minutes and is sufficiently stirred.
C. when solution temperature is down to room temperature, the Yoghourt and acesulfame potassium of standard volume is added, continues to stir evenly.
D. change acid: first sodium tripolyphosphate is sufficiently dissolved with the pure water of 100 parts by weight, later by fructose syrup, lactic acid,
Cider, Passion Fruit Juice are sequentially added and are stirred evenly.
E. the solution after change acid is slowly dropped in milk beverage, excessive velocities can make solution localized acidity excessively high, albumen
Matter is denaturalized.
F. it is stirred evenly after pure water constant volume, into room temperature homogeneous process (room temperature；Homogenization pressure 200bar), high-temperature instantaneous
Sterilization passes through canned storage after board-like heat exchange cooling.
The present embodiment product using CMC, pectin, PGA is reasonably combined and is properly added tremella polysaccharides, improve the steady of product
It is qualitative, and specific physiological hygiene effect is provided for product, improve product mouthfeel and viscosity.
Comparative example 1
Fermenting beverage is prepared according to the method for embodiment 2, difference is: not adding tremella polysaccharides and stabilizer is matched
Than difference.
Raw material (in terms of 1000 kilograms) is as follows:
Raw milk: 360 kilograms；
White granulated sugar: 30 kilograms；
Fructose syrup: 15 kilograms；
CMC:5 kilograms；
Pectin: 1 kilogram；
PGA:0.5 kilograms；
Acesulfame potassium: 0.15 kilogram；
Lactic acid: 1.2 kilograms；
Sodium tripolyphosphate: 0.4 kilogram；
Strain: 200DCU per ton；
Cider: 15 kilograms；
Passion Fruit Juice: 1 kilogram；
Essence: 0.7 kilogram；
Wherein, protein content is 1.0% in the sample of comparative example 1.
Comparative example 2
Yogurt drink is prepared according to the method for embodiment 3, difference is: without cider.
Raw material (in terms of 1000 kilograms) is as follows:
Raw milk: 440 kilograms；
White granulated sugar: 35 kilograms；
Fructose syrup: 18 kilograms；
CMC:4.0 kilograms；
Pectin: 1 kilogram；
PGA:0.4 kilograms；
Acesulfame potassium: 0.18 kilogram；
Lactic acid: 1.0 kilograms；
Sodium tripolyphosphate: 0.4 kilogram；
Strain: 200DCU per ton；
Tremella polysaccharides: 0.5 kilogram；
Passion Fruit Juice: 1 kilogram；
Edible essence: 0.9 kilogram；
Wherein, protein content is 1.2% in the sample of comparative example 2.
Comparative example 3
Prepare fermenting beverage according to the method for embodiment 3, difference is: tremella polysaccharides additive amount is excessive.
Raw material (in terms of 1000 kilograms) is as follows:
Raw milk: 440 kilograms；
White granulated sugar: 35 kilograms；
Fructose syrup: 18 kilograms；
CMC:4.0 kilograms；
Pectin: 1 kilogram；
PGA:0.4 kilograms；
Tremella polysaccharides: 4.3 kilograms；
Acesulfame potassium: 0.18 kilogram；
Lactic acid: 1.0 kilograms；
Sodium tripolyphosphate: 0.4 kilogram；
Strain: 200DCU per ton；
Cider: 15 kilograms；
Passion Fruit Juice: 1 kilogram；
Edible essence: 0.9 kilogram；
Wherein, protein content is 1.2% in the sample of embodiment 3.
Screen embodiment 4
According to the method for comparative example 2, increase cider and adjust additive amount and do gradient experiment, explores best fruit juice proportion,
Concrete outcome is summarized in the following table 1.
Test sample: gradient 1-5 amounts to five samples.
Test number: 100 people；
Test mode；It is selected best using the form of blank marking by analyzing the optimal accounting number of preference degree
Fruit juice ratio range.
Table 1: fruit juice is with when hobby number ratio (total 100 people)
| Gradient 1 | Gradient 2 | Gradient 3 | Gradient 4 | Gradient 5 | |
| Passion Fruit Juice | 1 kilogram | 1 kilogram | 1 kilogram | 1 kilogram | 1 kilogram |
| Cider | 5 kilograms | 10 kilograms | 15 kilograms | 20 kilograms | 25 kilograms |
| Number ratio | 4% | 11% | 62% | 22% | 1% |
By upper table 1 it is found that the mass ratio of Passion Fruit Juice and cider is in 1:10 or less or 1:20 or more, the happiness of milk beverage
It spends well poor.
Cider additive amount, which is adjusted, by gradient verifies optimal fruit juice proportion.Cider itself does not simultaneously have too many flavor
Substance, mainly increase sugariness, and be conducive to the Flavor release of Passion Fruit Juice, there is castering action to product special flavour.
Sensory evaluation:
Test sample: embodiment 1-4 and comparative example 1-3 amounts to 7 samples.
Test number: 400 people；
Test mode: using the form of blank marking, to the flavor of product, sour, sweet tea sense, mouthfeel, astringent taste after trial test
Several indexs such as acceptance are given a mark, and the full marks of each index are 10 points, higher for each index score, indicate that effect is got over
It is good.To tasting, result is for statistical analysis, see the table below 2 and the following table 3.
Table 2: product taste index test tables of data (scoring)
Table 3: product taste totality preference degree test data table (number)
From upper table 2 and the analysis of table 3 it is found that embodiment according to the present invention is whether in preference degree, sugariness, acidity, smooth
It is all substantially better than comparative example on degree, astringent taste acceptance, flavor, overall assessment likes number also above comparative example.
By comparative example 1 it is found that tremella polysaccharides effectively moderately improve product viscosity, the stabilization of beverage systems is maintained
Property, and taste flavor is improved, enhance product physiological hygiene function.
By comparative example 2 it is found that cider can improve product special flavour mouthfeel, if individually addition Passion Fruit Juice product special flavour compared with
Difference influences mouthfeel, and cider increases the fruit juice sense of product, will not cover the fragrance of passion fruit, can more fully excite hundred perfume
The fragrance of fruit fruit juice, two kinds of juice cooperation make product have strong fruit juice sense, excellent taste.
By comparative example 3 it is found that tremella polysaccharides have rationally addition range, when additive amount is more than zone of reasonableness, product is viscous
Consistency is excessively high, and stability promotes flavor taste that is insufficient, but very influencing product, cannot discharge good flavor well, separately
Outside, the increase of viscosity also can generate extreme influence to apparatus and process in production.Meanwhile the sample protein of embodiment 1-4 contains
Amount is gradually risen by 0.7%-1.4%, and product hobby sense is consequently increased.
Estimation of stability
The following table 4~9 are the estimation of stability results of Examples 1 to 4 and comparative example 1~3.
Sample stability analytical data (room temperature) in the 4:6 month shelf-lifves of table
Annotation: stability detector detection data uniformly uses slope to measure the product coefficient of stability, and slope is lower to indicate it
Stability is better.
Sample centrifugation rate analytical data (room temperature) in the 5:6 month shelf-lifves of table
By upper table 4 and table 5 analysis it is found that product six months under normal temperature environment, with the extension of time, stability and from
Heart rate of deposition is all varied, and passes through the analysis to data, it can be clearly seen that do not add tremella polysaccharides comparative example 1 and its
His formulation examples are worst compared to stability, and centrifugation rate is higher.The stability and centrifugation rate amplitude of variation of comparative example 1 compared with
Greatly, product system state is slightly unstable, and obvious sediment is arranged at observation bottom.3 over range of comparative example increases tremella polysaccharides content
Afterwards, stability and centrifugation rate and 3 difference of embodiment are little, and after illustrating that additive amount reaches to a certain extent, stability is floated
Degree is little.
Sample stability analytical data (heat preservation) in the 6:6 month shelf-lifves of table
Annotation: stability detector detection data uniformly uses slope to measure the product coefficient of stability, and slope is lower to indicate it
Stability is better.
Sample centrifugation rate analytical data (heat preservation) in the 7:6 month shelf-lifves of table
By upper table 6 and table 7 analysis it is found that product six months under thermal environment, due to temperature, product system it is steady
Qualitative and centrifugation rate amplitude of variation is bigger, is analyzed by data, it can be clearly seen that do not add the comparison of tremella polysaccharides
The stability compared with other formulation examples of example 1 is worst, and centrifugation rate is higher.It is saved by the heat preservation of shelf-life durations, product
Different degrees of precipitating is arranged at bottom, and the precipitating of comparative example 1 is the most serious.
Sample centrifugation rate analytical data stability analysis tables of data (low temperature) in the 8:6 month shelf-lifves of table
Annotation: stability detector detection data uniformly uses slope to measure the product coefficient of stability, and slope is lower to indicate it
Stability is better.
Sample centrifugation rate analytical data (low temperature) in the 9:6 month shelf-lifves of table
By upper table 8 and the analysis of table 9 it is found that product six months at low ambient temperatures, with the extension of time, stability and from
Heart rate of deposition is all varied, and passes through the analysis to data, it can be clearly seen that do not add tremella polysaccharides comparative example 1 and its
His formulation examples are worst compared to stability, and centrifugation rate is higher.Cryogenic product overall stability and centrifugation rate all than
The properties of product stored under room temperature and thermal environment are more preferable.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiment or examples.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (10)
1. a kind of milk beverage characterized by comprising
250~500 parts by weight of raw milk, 20~40 parts by weight of white granulated sugar, 3~8 parts by weight of stabilizer, 0.6~1.5 weight of lactic acid
Part, 12~20 parts by weight of sweetener, 0.1~0.5 parts by weight of sodium tripolyphosphate, 10~25 parts by weight of fruit juice and tremella polysaccharides
0.1~4.0 parts by weight.
2. milk beverage according to claim 1, which is characterized in that the fruit juice includes Passion Fruit Juice and cider；
Preferably, the mass ratio of the Passion Fruit Juice and the cider is 1:11~1:19, it is preferable that mass ratio 1:15.
3. milk beverage according to claim 1, which is characterized in that the stabilizer includes being selected from CMC, pectin, PGA extremely
It is one of few；
Preferably, the mass ratio of the CMC, pectin and PGA are 4:1:0.4.
4. a kind of method for preparing any one of claims 1 to 3 milk beverage characterized by comprising
Raw milk is subjected to fermentation process, to obtain acidified milk；
The acidified milk and milk beverage raw material are subjected to mixed processing；
Mixed processing product is subjected to homogeneous, sterilization, filling process, to obtain the milk beverage；
Wherein, the milk beverage raw material includes 20~40 parts by weight of white granulated sugar, 3~8 parts by weight of stabilizer, 0.6~1.5 weight of lactic acid
Measure part, 12~20 parts by weight of sweetener, 0.1~0.5 parts by weight of sodium tripolyphosphate, 10~25 parts by weight of fruit juice, tremella polysaccharides 0.1
~4.0 parts by weight, the raw milk are 250~500 parts by weight.
5. according to the method described in claim 4, it is characterized in that, the mixed processing carries out in the following way:
Stabilizer, white granulated sugar, tremella polysaccharides are subjected to the first mixed processing；
A part and the first mixed processing product of the acidified milk and sweetener are subjected to the second mixed processing；
Sodium tripolyphosphate, lactic acid and water are subjected to third mixed processing；
By third mixed processing product, the remainder of sweetener, fruit juice sequentially add in the second mixed processing product respectively into
Row the four, the 5th and the 6th mixed processing.
6. according to the method described in claim 4, it is characterized in that, the fruit juice includes Passion Fruit Juice and cider；
Preferably, the mass ratio of the Passion Fruit Juice and the cider is 1:11~1:19, it is preferable that mass ratio 1:15；
Optionally, the stabilizer includes being selected from least one of CMC, pectin, PGA；
Preferably, the mass ratio of the CMC, pectin and PGA are 4:1:0.4.
7. according to the method described in claim 4, it is characterized in that, the fermentation process is the condition for being 40~45 DEG C in temperature
It is lower to carry out 6~10 hours；Preferably, temperature is 42 DEG C.
8. according to the method described in claim 4, it is characterized in that, the acidity of the acidified milk is 90~95 ° of T；Preferably, sour
Degree is 92 ° of T.
9. according to the method described in claim 5, it is characterized in that, it is 63~67 DEG C that first mixed processing, which is in temperature,
Under the conditions of carry out 10~15min.
10. a kind of method for preparing any one of claims 1 to 3 milk beverage characterized by comprising
Raw milk is subjected to fermentation process, to obtain acidified milk；
Stabilizer, white granulated sugar, tremella polysaccharides are subjected to the first mixed processing；
A part and the first mixed processing product of the acidified milk and sweetener are subjected to the second mixed processing；
Sodium tripolyphosphate, lactic acid and water are subjected to third mixed processing；
By third mixed processing product, the remainder of sweetener, fruit juice sequentially add in the second mixed processing product respectively into
Row the four, the 5th and the 6th mixed processing；
6th mixed processing product is subjected to homogeneous, sterilization, filling process, to obtain the milk beverage；
Wherein, the white granulated sugar is 20~40 parts by weight, and stabilizer is 3~8 parts by weight, and lactic acid is 0.6~1.5 parts by weight, sweet tea
Taste agent is 12~20 parts by weight, and sodium tripolyphosphate is 0.1~0.5 parts by weight, and fruit juice is 10~25 parts by weight, and tremella polysaccharides are
0.1~4.0 parts by weight, raw milk are 250~500 parts by weight,
The fruit juice includes being selected from Passion Fruit Juice and cider, the mass ratio of the Passion Fruit Juice and the cider be 1:11~
1:19,
The stabilizer includes being selected from least one of CMC, pectin, PGA, and the mass ratio of the CMC, pectin and PGA are 4:1:
0.4,
The fermentation process is carried out 6~10 hours under conditions of temperature is 40~45 DEG C,
The acidity of the acidified milk is 90~95 ° of T,
First mixed processing is that 10~15min is carried out under conditions of temperature is 63~67 DEG C.
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| CN115568505A (en) * | 2021-07-06 | 2023-01-06 | 内蒙古伊利实业集团股份有限公司 | Acidic milk beverage and preparation method thereof |
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