CN109924255A - Milk beverage and preparation method thereof - Google Patents

Milk beverage and preparation method thereof Download PDF

Info

Publication number
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
Authority
CN
China
Prior art keywords
weight
parts
fruit juice
mixed processing
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201711378484.3A
Other languages
Chinese (zh)
Inventor
白者米来
孙涛
康正雄
李洪亮
李辉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Inner Mongolia Mengniu Dairy Group Co Ltd
Original Assignee
Inner Mongolia Mengniu Dairy Group Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Inner Mongolia Mengniu Dairy Group Co Ltd filed Critical Inner Mongolia Mengniu Dairy Group Co Ltd
Priority to CN201711378484.3A priority Critical patent/CN109924255A/en
Publication of CN109924255A publication Critical patent/CN109924255A/en
Pending legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

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

Milk beverage and preparation method thereof
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.
CN201711378484.3A 2017-12-19 2017-12-19 Milk beverage and preparation method thereof Pending CN109924255A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711378484.3A CN109924255A (en) 2017-12-19 2017-12-19 Milk beverage and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711378484.3A CN109924255A (en) 2017-12-19 2017-12-19 Milk beverage and preparation method thereof

Publications (1)

Publication Number Publication Date
CN109924255A true CN109924255A (en) 2019-06-25

Family

ID=66984128

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711378484.3A Pending CN109924255A (en) 2017-12-19 2017-12-19 Milk beverage and preparation method thereof

Country Status (1)

Country Link
CN (1) CN109924255A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105211674A (en) * 2015-10-28 2016-01-06 宁夏海达生物科技开发有限公司 A kind of Compositional type yoghourt stabilizer and preparation method thereof
CN105532875A (en) * 2015-12-31 2016-05-04 合肥康龄养生科技有限公司 Five spice flavored white fungus health-care yogurt and preparation method thereof
CN105794971A (en) * 2016-05-17 2016-07-27 青岛新希望琴牌乳业有限公司 Functional drinking type yogurt and preparation method thereof
CN106259927A (en) * 2016-08-22 2017-01-04 邵玉华 A kind of natto breakfast milk and preparation method thereof
CN107047769A (en) * 2017-06-20 2017-08-18 河南花花牛生物科技有限公司 A kind of coagulating type cheese flavored fermented milk and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105211674A (en) * 2015-10-28 2016-01-06 宁夏海达生物科技开发有限公司 A kind of Compositional type yoghourt stabilizer and preparation method thereof
CN105532875A (en) * 2015-12-31 2016-05-04 合肥康龄养生科技有限公司 Five spice flavored white fungus health-care yogurt and preparation method thereof
CN105794971A (en) * 2016-05-17 2016-07-27 青岛新希望琴牌乳业有限公司 Functional drinking type yogurt and preparation method thereof
CN106259927A (en) * 2016-08-22 2017-01-04 邵玉华 A kind of natto breakfast milk and preparation method thereof
CN107047769A (en) * 2017-06-20 2017-08-18 河南花花牛生物科技有限公司 A kind of coagulating type cheese flavored fermented milk and preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
张姗姗: "银耳多糖对花生蛋白饮料稳定性的", 《食品科技》 *
赵君峰: "银耳多糖在蕃茄乳酸菌饮料中的应用", 《现代食品科技》 *
陶伟双: "银耳发酵酸乳的研制", 《中国酿造》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Similar Documents

Publication Publication Date Title
CN102429024B (en) Child liquid milk with nutrition balance and long shelf life and preparation method thereof
CN101904350B (en) Fermented milk drink fortified with calcium and production method thereof
CN100500008C (en) Fermentation type milk product and producing method thereof
CN102047959B (en) Yoghurt containing fruit vinegar and preparation method thereof
CN103843886B (en) A kind of can the fermented dairy product and preparation method thereof preserved of normal temperature
CN104686652A (en) Fresh type brown defatted yoghurt beverage and production method thereof
CN104222279A (en) Brown sour milk beverage containing real fruit variants and production method thereof
CN107372825A (en) A kind of blueberry milk beer drink and its production method
CN106465749A (en) A kind of fermentation milk containing egg yolk liquid and preparation method thereof
CN103918797A (en) Healthy fresh cheese and preparing method thereof
CN103843894B (en) Keep the method for the viable count in Yoghourt or active lactic acid bacteria drink
CN101874522A (en) Liquid dairy product containing banana and coconut and preparation method thereof
CN102499288B (en) Liquid milk and preparation method thereof
CN108185422A (en) A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof
CN103859030B (en) A kind of milk beverage of suitable women and preparation method thereof
CN101904354B (en) Fruit-vinegar-contained acidic flavored milk beverage and preparation method thereof
CN102422883A (en) Yoghourt with ginger extract and preparation method thereof
CN105145835B (en) A kind of preparation method of mulberries selenium-rich lactic acid drink
CN102907494A (en) Method for preparing needle mushroom lactic acid fermented beverage
CN102405976B (en) Sour flavored milk-containing beverage containing ginger extract and preparation method thereof
CN106615129A (en) Preparation method of fermented milk
CN109924255A (en) Milk beverage and preparation method thereof
CN106720331A (en) A kind of acidified milk
CN104542996A (en) Lactobacillus-fermented soy protein drink and preparation method thereof
CN105661211B (en) A kind of ears particle suspending beverage and the preparation method and application thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20190625

RJ01 Rejection of invention patent application after publication