CN110178907A - A kind of low sugar high protein milk beverage and its processing method - Google Patents
A kind of low sugar high protein milk beverage and its processing method Download PDFInfo
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- CN110178907A CN110178907A CN201910498245.4A CN201910498245A CN110178907A CN 110178907 A CN110178907 A CN 110178907A CN 201910498245 A CN201910498245 A CN 201910498245A CN 110178907 A CN110178907 A CN 110178907A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
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Abstract
The invention discloses a kind of low sugar high protein milk beverages, are made of following raw material: 40-50 parts of milk, 10-14 parts of Walnut Milk, 4-5 parts of soybean protein particle, 0.8-1 parts of enzyme preparation, 0.6-0.8 parts of stabilizer, 8-10 parts of pure water；The invention also discloses the processing methods of the milk beverage.After the present invention first passes through enzyme preparation to milk progress enzymolysis processing, most lactose hydrolysis in milk can be fallen, achieve the purpose that low sugar；By the way that Walnut Milk and soybean protein particle are added in milk, it is not in protein gel, mouthfeel roughening phenomenon on the basis of increasing milk beverage protein content, obtain the milk beverage of a kind of low sugar, high protein content, meet the health idea of modern consumer, and process is simple, condition is easily controllable, easy to industrialized production.
Description
Technical field
The invention belongs to milk beverage processing technique fields, and in particular, to a kind of low sugar high protein milk beverage and its add
Work method.
Background technique
Surfeit with the improvement of living standards with living-pattern preservation, exercise lack, high heat, high protein and
The intake of low-fiber unreasonable diet leads to various " lifestyle diseases ", threatens human health, and diabetes are
It is one such.Due to being limited in terms of by its diet, nutritional condition cannot ensure diabetes patient.
And milk is known as by nutritionist " close to food is improved ", nutrients needed for being used to supplement diabetes patient
Matter.The nutriments such as cow's milk protein rich in, fat, carbohydrate, minerals, vitamin, common cow's milk contain
The protein of 2.8-3.5%, the fat of 3.1-4.0%, the lactose of 4.5-5%, the minerals of 0.7-0.75% and a variety of dimensions
Raw element, microelement.Ox protein of milk is mainly casein and lactalbumin, they account for 80% He of total protein respectively
20%.From the point of view of nutrition, containing amino acid necessary to all human bodies in lactoprotein, digestibility can reach 90-
100%, it is a kind of complete protein and optimum protein matter.Rich in minerals such as potassium, phosphorus, calcium in cow's milk, proportion rationally, is easy to people
Body absorbs.Also contain various trace elements (copper, zinc, manganese, iodine etc.) and almost all of vitamin in cow's milk simultaneously.
But common cow's milk contains the lactose of 4.5%-5%, and lactose digests in vivo can be obtained glucose and galactolipin, for
Ordinary milk is drunk for diabetic is unfavorable for stabilizing blood sugar.Therefore, low sugar, high protein milk beverage to consumer health
There is very positive meaning.
Summary of the invention
The purpose of the present invention is to provide a kind of low sugar high protein milk beverage and its processing methods, first pass through enzyme preparation pair
After milk carries out enzymolysis processing, most lactose hydrolysis in milk can be fallen, achieve the purpose that low sugar；By in milk
Middle addition Walnut Milk and soybean protein particle are not in that protein is solidifying on the basis of increasing milk beverage protein content
The roughening phenomenon of glue, mouthfeel obtains the milk beverage of a kind of low sugar, high protein content, meets the health reason of modern consumer
It reads, and process is simple, condition is easily controllable, easy to industrialized production.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of low sugar high protein milk beverage, is made of following raw material: 40-50 parts of milk, Walnut Milk 10-14
Part, 4-5 parts of soybean protein particle, 0.8-1 parts of enzyme preparation, 0.6-0.8 parts of stabilizer, 8-10 parts of pure water；
The low sugar high protein milk beverage is made of following steps:
The first step mixes milk and enzyme preparation, is placed on 40 DEG C, vibrates in 200r/min shaking table, and reaction carries out 12h,
Boiling water bath enzyme deactivation 10min, 12000r/min centrifugation 15min, obtains low-lactose milk；
Low-lactose milk, Walnut Milk, soybean protein particle, stabilizer and pure water are uniformly mixed by second step；
Mixed feed liquid is heated to 60-65 DEG C by third step, homogeneous 2 times under conditions of 25MPa；
Composite milk drink obtained is poured into vacuum strength to take off in the vacuum degassing machine of 85-90kPa by the 4th step
Gas；
5th step, by the compound beverage filling and sealing after degassing, then kept in 121 DEG C of autoclave sterilizer
15min carries out sterilization processing, then is rapidly cooled to room temperature, obtains the milk beverage.
Further, the Walnut Milk is prepared by the following method:
Fresh, full and milky white glossiness walnut kernel is selected, is placed at 125 DEG C and toasts 20-24min, then through pulverizer
Grinding obtains walnut powder, walnut powder and deionized water is mixed with the solid-liquid ratio of 1:4, at room temperature stirring and leaching 60-70min,
Solid content and foam are filtered with gauze, Walnut Milk is made.
Further, the soybean protein particle is prepared by the following method:
(1) it disperses soybean protein isolate in deionized water, stirs 2h at room temperature, prepare point that mass fraction is 15%
Dispersion liquid adjusts pH to 4.2；
(2) dispersion liquid is placed in agitating and heating 60min in 95 DEG C of water-bath, then cools to room temperature, is done by spraying
It is dry, soybean protein particle is made, wherein spray drying condition: 180 DEG C of inlet temperature, 90-110 DEG C of outlet temperature, sample introduction flow
3mL/min, air velocity 600L/h.
Further, the enzyme preparation is prepared by the following method:
(1) it weighs 3g chitosan to be added in the acetum for being 2% to the mass fraction of 150mL, magnetic force stirs at 60 DEG C
It mixes to dissolution, is cooled to room temperature, be during which to be protected in the NaOH solution of 1mol/L by the concentration that the solution is added dropwise to 100mL dropwise
60r/min magnetic agitation is held, after all adding, 1h is stood, is washed with distilled water to neutrality；
(2) above-mentioned product is put into the glutaraldehyde solution that mass fraction is 2% according still further to solid-to-liquid ratio 1g:15-20mL and is handed over
Join 3h, is washed with distilled water 5-6 times, obtains chitosan microball, be put into PBS buffer solution, saved backup in 4 DEG C；
(3) chitosan microball for weighing 6g is placed in small beaker, and the PBS buffer solution that the pH of 18mL is 6.5 is added, then
The enzyme solution of the neutral lactase of 6mL is added, is placed on 10 DEG C, vibrates 16h in 180r/min shaking table, keep chitosan microball abundant with enzyme
Contact after oscillation, is washed with distilled water completely, obtains enzyme preparation, be stored in PBS buffer solution, standby in 4 DEG C of preservations
With.
Further, it according to mass ratio is 1:1 mixed that the stabilizer, which is single hard fatty acids glyceride, carboxymethyl cellulose,
It closes.
A kind of processing method of low sugar high protein milk beverage, includes the following steps:
The first step mixes milk and enzyme preparation, is placed on 40 DEG C, vibrates in 200r/min shaking table, and reaction carries out 12h,
Boiling water bath enzyme deactivation 10min, 12000r/min centrifugation 15min, obtains low-lactose milk；
Low-lactose milk, Walnut Milk, soybean protein particle, stabilizer and pure water are uniformly mixed by second step；
Mixed feed liquid is heated to 60-65 DEG C by third step, homogeneous 2 times under conditions of 25MPa；
Composite milk drink obtained is poured into vacuum strength to take off in the vacuum degassing machine of 85-90kPa by the 4th step
Gas；
5th step, by the compound beverage filling and sealing after degassing, then kept in 121 DEG C of autoclave sterilizer
15min carries out sterilization processing, then is rapidly cooled to room temperature, obtains the milk beverage.
Beneficial effects of the present invention:
Milk beverage of the invention in process, is first handled milk using enzyme preparation, which is to adopt
It is the neutral lactase of carrier with cross-linked chitosan, glutaraldehyde is crosslinked chitosan, and crosslinked chitosan microsphere obtained is in
Spherical shape, sphere diameter are about 60.0 μm, are space porous structure, and chitosan becomes particle from bulky grain, becomes spherical from sheet, microballoon
It is connected to form space porous structure with microballoon, increases the specific surface area of porous microsphere, to be conducive to the load to enzyme molecule；
By that can effectively improve the thermal stability of enzyme using the chitosan being crosslinked as carrier, after tested, the optimum temperature of enzyme is 65
DEG C, 25 DEG C are improved, and the chitosan being crosslinked is neutrals, does not influence the optimal pH of neutral lactase, neutral lactase
Optimal pH is 7.0, and the pH of milk is in 6.6-6.8 or so, which can play maximum activity in milk, after tested, after 4h
Percent hydrolysis reaches 99% or more, and the lactose in milk is completely broken down substantially；It is crosslinked it is chitosan loaded after neutral lactase
Temperature and pH be suitable for commercial production conditions, the time needed for preparing low-lactose milk is short, and lactose hydrolysis ratio is high, and leads to
It crosses using cross-linked chitosan as carrier, enzyme is reused, be conducive to save production cost, be conducive to the low cream of industrial production
Sugar-milk；
The present invention joined Walnut Milk and soybean protein particle to increase the protein content in milk beverage, wherein
High-temperature baking first is carried out to walnut kernel in Walnut Milk preparation process, high-temperature baking can cause protein denaturation in walnut, a side
Face causes enzyme therein (oxidizing ferment) to inactivate, and on the other hand will lead to protein aggregates, forms the poly- of surface relatively inert
Collective substantially reduces it with other particles interact in system trend, to reduce the viscosity of Walnut Milk；Through surveying
Examination, compared with unbaked Walnut Milk obtained, toast the protein pick-up rate of Walnut Milk obtained from 69.5% improve to
71.4%, grease pick-up rate increases to 87.6% from 78.7%, illustrates that baking can obtain the core of high protein content and fat content
Peach cream, meanwhile, baking can bring apparent baking fragrance for Walnut Milk；Therefore, it is handled by baking, high protein can not only be obtained
The Walnut Milk of content and fat content, and baking fragrance and good stability of viscidity can be brought, be conducive to improve Walnut Milk
The quality of beverage；By carrying out micronized processing to soybean protein, micrograined texture obtained shows rigid and less hydrophobic grouping
Microparticle surfaces are exposed to, the hydrophobic grouping and hydrogen bonding sites of soybean protein can be closed, therefore, the interaction quilt between particle
Weaken, viscosity is caused to reduce；Protein is formed after particle largely reduces the exposure of active group, i.e. protein particle
Stable structure is not easy to be unfolded in heat treatment environment, therefore atomization process is reduced and interacted between protein, is reduced
The viscosity and its gelling performance of system, so as to avoid in the follow-up heat treatment process of drink, the space of protein molecule is tied
Structure is unfolded and forms three-dimensional net structure, i.e., generation protein gel influences drink so that viscosity increases, mouthfeel is roughening
Mouthfeel；By handling soybean protein micronized and being applied in drink of the invention, guarantee to increase while drink mouthfeel
Drink protein content；
It, can be by most lactose hydrolysis in milk after the present invention first passes through enzyme preparation to milk progress enzymolysis processing
Fall, achievees the purpose that low sugar；By the way that Walnut Milk and soybean protein particle are added in milk, contain increasing milk beverage protein
Be not in the roughening phenomenon of protein gel, mouthfeel on the basis of amount, obtain the milk drink of a kind of low sugar, high protein content
Product meet the health idea of modern consumer, and process is simple, and condition is easily controllable, easy to industrialized production.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with embodiment, it is clear that described reality
Applying example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
Logical technical staff all other embodiment obtained without creative efforts belongs to what the present invention protected
Range.
A kind of low sugar high protein milk beverage, is made of following raw material: 40-50 parts of milk, Walnut Milk 10-14
Part, 4-5 parts of soybean protein particle, 0.8-1 parts of enzyme preparation, 0.6-0.8 parts of stabilizer, 8-10 parts of pure water；
The Walnut Milk is prepared by the following method:
Fresh, full and milky white glossiness walnut kernel is selected, is placed at 125 DEG C and toasts 20-24min, then through pulverizer
Grinding obtains walnut powder, walnut powder and deionized water is mixed with the solid-liquid ratio of 1:4, at room temperature stirring and leaching 60-70min,
Solid content and foam are filtered with gauze, Walnut Milk is made；
Walnut is rich in protein and grease, and the two can be stabilized in walnut has benefited from its structure naturally occurred, i.e.,
Grease is emulsified by lipophilic protein and is wrapped up；During making Walnut Milk, walnut is inevitably broken, and protein is in water phase
Middle dissolution, causes original structure to be destroyed, grease and Separation of Proteins, and subsequent preparation need to carry out homogeneous to it, makes protein
Or grease emulsifying is prevented grease to be precipitated and floated by the surfactant of addition, and during this recombination structure, grease meeting and walnut
Middle part oxidizing ferment contact, induces Oxidation of Fat and Oils, influences product special flavour；High-temperature baking can cause protein denaturation in walnut, and one
Aspect causes enzyme therein (oxidizing ferment) to inactivate, and on the other hand will lead to protein aggregates, forms surface relatively inert
Aggregation substantially reduces it with other particles interact in system trend, to reduce the viscosity of Walnut Milk；Through
Test, compared with unbaked Walnut Milk obtained, toast the protein pick-up rate of Walnut Milk obtained from 69.5% improve to
71.4%, grease pick-up rate increases to 87.6% from 78.7%, illustrates that baking can obtain the core of high protein content and fat content
Peach cream, meanwhile, baking can bring apparent baking fragrance for Walnut Milk；Therefore, it is handled by baking, high protein can not only be obtained
The Walnut Milk of content and fat content, and baking fragrance and good stability of viscidity can be brought, be conducive to improve Walnut Milk
The quality of beverage；
The soybean protein particle is prepared by the following method:
(1) it disperses soybean protein isolate in deionized water, stirs 2h at room temperature, prepare point that mass fraction is 15%
Dispersion liquid adjusts pH to 4.2；
(2) dispersion liquid is placed in agitating and heating 60min in 95 DEG C of water-bath, then cools to room temperature, is done by spraying
It is dry, soybean protein particle is made, wherein spray drying condition: 180 DEG C of inlet temperature, 90-110 DEG C of outlet temperature, sample introduction flow
3mL/min, air velocity 600L/h；
Particle is prepared to approach the condition of the isoelectric point (pH value 4.5) of soybean protein isolate, surface charge is less, molecule
Between repulsion it is smaller, the side-chain radical on polypeptide chain is more likely to the involute inside for concentrating on particle, and space structure becomes tighter
It gathers, trend forms rigid particles shape, and protein molecular concentrates in the drop formed under the action of high speed shear, and in this space
Interior formation three-dimensional network；During particle with this condition, micrograined texture obtained is more aobvious rigid and less hydrophobic grouping
Microparticle surfaces are exposed to, the hydrophobic grouping and hydrogen bonding sites of soybean protein can be closed, therefore, the interaction quilt between particle
Weaken, viscosity is caused to reduce；Protein is formed after particle largely reduces the exposure of active group, i.e. protein particle
Stable structure is not easy to be unfolded in heat treatment environment, therefore atomization process is reduced and interacted between protein, is reduced
The viscosity and its gelling performance of system, so as to avoid in the follow-up heat treatment process of drink, the space of protein molecule is tied
Structure is unfolded and forms three-dimensional net structure, i.e., generation protein gel influences drink so that viscosity increases, mouthfeel is roughening
Mouthfeel；By handling soybean protein micronized and being applied in drink of the invention, guarantee to increase while drink mouthfeel
Drink protein content；
The enzyme preparation is prepared by the following method:
(1) it weighs 3g chitosan to be added in the acetum for being 2% to the mass fraction of 150mL, magnetic force stirs at 60 DEG C
It mixes to dissolution, is cooled to room temperature, be during which to be protected in the NaOH solution of 1mol/L by the concentration that the solution is added dropwise to 100mL dropwise
60r/min magnetic agitation is held, after all adding, 1h is stood, is washed with distilled water to neutrality；
(2) above-mentioned product is put into the glutaraldehyde solution that mass fraction is 2% according still further to solid-to-liquid ratio 1g:15-20mL and is handed over
Join 3h, is washed with distilled water 5-6 times, obtains chitosan microball, be put into PBS buffer solution, saved backup in 4 DEG C；
(3) chitosan microball for weighing 6g is placed in small beaker, and the PBS buffer solution that the pH of 18mL is 6.5 is added, then
The enzyme solution of the neutral lactase of 6mL is added, is placed on 10 DEG C, vibrates 16h in 180r/min shaking table, keep chitosan microball abundant with enzyme
Contact after oscillation, is washed with distilled water completely, obtains enzyme preparation, be stored in PBS buffer solution, standby in 4 DEG C of preservations
With；
Chitosan is crosslinked using glutaraldehyde, crosslinked chitosan microsphere obtained is spherical in shape, and sphere diameter is about 60.0 μm,
For space porous structure, chitosan becomes particle from bulky grain, becomes spherical from sheet, and it is more that microballoon and microballoon are connected to form space
Pore structure increases the specific surface area of porous microsphere, to be conducive to the load to enzyme molecule；By the way that the chitosan being crosslinked is made
For carrier, the thermal stability of enzyme can be effectively improved, after tested, the optimum temperature of enzyme is 65 DEG C, improves 25 DEG C, and be crosslinked
Chitosan be neutrals, do not influence the optimal pH of neutral lactase, the optimal pH of neutral lactase is 7.0, and the pH of milk exists
6.6-6.8 or so, the enzyme can play maximum activity in milk, and after tested, the percent hydrolysis after 4h reaches 99% or more, milk
In lactose be completely broken down substantially；It is crosslinked it is chitosan loaded after neutral lactase temperature and pH be suitable for industrial metaplasia
Production condition, the time needed for preparing low-lactose milk is short, and lactose hydrolysis ratio is high, and by using cross-linked chitosan as carrier,
Enzyme is reused, is conducive to save production cost, is conducive to industrial production low-lactose milk；
It according to mass ratio is that 1:1 is mixed that the stabilizer, which is single hard fatty acids glyceride, carboxymethyl cellulose,；
Single hard fatty acids glyceride is a kind of polyol type nonionic surfactant, it has good surface-active,
A kind of interaction of complexity can occur with water, form monoglyceride-aqueous systems mesomorphic phase, carboxymethyl cellulose is in drink
Can stable protein, while reduce fat and water surface tension, promote fat it is fully emulsified, play thickening and stable work
With；
The processing method of the low sugar high protein milk beverage, includes the following steps:
The first step mixes milk and enzyme preparation, is placed on 40 DEG C, vibrates in 200r/min shaking table, and reaction carries out 12h,
Boiling water bath enzyme deactivation 10min, 12000r/min centrifugation 15min, obtains low-lactose milk；
Low-lactose milk, Walnut Milk, soybean protein particle, stabilizer and pure water are uniformly mixed by second step；
Third step generates to prevent from precipitating, and mixed feed liquid is heated to 60-65 DEG C, homogeneous under conditions of 25MPa
2 times, to produce the good product of mouthfeel and organoleptic quality；
4th step, to prevent the ingredients such as the unsaturated fatty acid contained in milk and Walnut Milk in conjunction with the oxygen in air
It chemically reacts, composite milk drink obtained is poured into the vacuum degassing machine that vacuum strength is 85-90kPa and is de-gassed,
To reduce the air content in compound milk beverage；
5th step, by the compound beverage filling and sealing after degassing, then kept in 121 DEG C of autoclave sterilizer
15min carries out sterilization processing, then is rapidly cooled to room temperature, obtains the milk beverage.
Embodiment 1
A kind of low sugar high protein milk beverage, is made of following raw material: 40 parts of milk, 10 parts of Walnut Milk, soybean
4 parts of protein particle, 0.8 part of enzyme preparation, 0.6 part of stabilizer, 8 parts of pure water；
The milk beverage is made of following steps:
The first step mixes milk and enzyme preparation, is placed on 40 DEG C, vibrates in 200r/min shaking table, and reaction carries out 12h,
Boiling water bath enzyme deactivation 10min, 12000r/min centrifugation 15min, obtains low-lactose milk；
Low-lactose milk, Walnut Milk, soybean protein particle, stabilizer and pure water are uniformly mixed by second step；
Mixed feed liquid is heated to 60 DEG C by third step, homogeneous 2 times under conditions of 25MPa；
Composite milk drink obtained is poured into vacuum strength to be de-gassed in the vacuum degassing machine of 85kPa by the 4th step；
5th step, by the compound beverage filling and sealing after degassing, then kept in 121 DEG C of autoclave sterilizer
15min carries out sterilization processing, then is rapidly cooled to room temperature, obtains the milk beverage.
Embodiment 2
A kind of low sugar high protein milk beverage, is made of following raw material: 45 parts of milk, 12 parts of Walnut Milk, soybean
4.5 parts of protein particle, 0.9 part of enzyme preparation, 0.7 part of stabilizer, 9 parts of pure water；
The milk beverage is made of following steps:
The first step mixes milk and enzyme preparation, is placed on 40 DEG C, vibrates in 200r/min shaking table, and reaction carries out 12h,
Boiling water bath enzyme deactivation 10min, 12000r/min centrifugation 15min, obtains low-lactose milk；
Low-lactose milk, Walnut Milk, soybean protein particle, stabilizer and pure water are uniformly mixed by second step；
Mixed feed liquid is heated to 63 DEG C by third step, homogeneous 2 times under conditions of 25MPa；
Composite milk drink obtained is poured into vacuum strength to be de-gassed in the vacuum degassing machine of 88kPa by the 4th step；
5th step, by the compound beverage filling and sealing after degassing, then kept in 121 DEG C of autoclave sterilizer
15min carries out sterilization processing, then is rapidly cooled to room temperature, obtains the milk beverage.
Embodiment 3
A kind of low sugar high protein milk beverage, is made of following raw material: 50 parts of milk, 14 parts of Walnut Milk, soybean
5 parts of protein particle, 1 part of enzyme preparation, 0.8 part of stabilizer, 10 parts of pure water；
The milk beverage is made of following steps:
The first step mixes milk and enzyme preparation, is placed on 40 DEG C, vibrates in 200r/min shaking table, and reaction carries out 12h,
Boiling water bath enzyme deactivation 10min, 12000r/min centrifugation 15min, obtains low-lactose milk；
Low-lactose milk, Walnut Milk, soybean protein particle, stabilizer and pure water are uniformly mixed by second step；
Mixed feed liquid is heated to 65 DEG C by third step, homogeneous 2 times under conditions of 25MPa；
Composite milk drink obtained is poured into vacuum strength to be de-gassed in the vacuum degassing machine of 90kPa by the 4th step；
5th step, by the compound beverage filling and sealing after degassing, then kept in 121 DEG C of autoclave sterilizer
15min carries out sterilization processing, then is rapidly cooled to room temperature, obtains the milk beverage.
Comparative example 1
Walnut dairy milk starting material in embodiment 1 is changed to milk, preparation process is constant.
Comparative example 2
Soybean protein particle in the raw material of embodiment 1 is removed, preparation process is constant.
Comparative example 3
Enzyme preparation raw material in embodiment 1 is removed, without enzymatic treatment in preparation process.
Comparative example 4
Ordinary milk.
Following performance test is done to the milk beverage of embodiment 1-3 and comparative example 1-4:
Measure the content of lactose, protein in the milk beverage of embodiment 1-3 and comparative example 1-4, test result is as follows table
1:
Table 1
It is found that lactose content is 0.32-0.40%, protein content 5.7- in milk beverage made from embodiment 1-3
6.2%, compared to comparative example 4, illustrate that milk beverage that the present invention is prepared is a kind of low sugar, high protein type milk beverage；
Sensory testing, including color, mouthfeel, fragrance and tissue shape are done to the milk beverage of embodiment 1-3 and comparative example 1-4
State, judgment criteria: color (0- is partially yellow, and 10- is milky white), mouthfeel (0- is too thin or too stiff, 10- are full, smooth), fragrance (0-
It is too light, do not reserve or it is too fragrant, uncoordinated, do not reserve), (it is existing that serious precipitating, fat floating, bleed occur structural state for 0-
As, 10- is uniform, stablizes), test result is as follows table 2:
Table 2
According to the data of table 2 it is found that milk beverage produced by the present invention, the base in the organoleptic properties such as color, mouthfeel, fragrance
Originally approved, mouthfeel it is full it is smooth, give off a strong fragrance, especially high protein provide mouthfeel will obviously preferably；It organizes simultaneously
It is in good condition, it is uniform, stable.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to better explain the present invention
Principle and practical application, so that skilled artisan be enable to better understand and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (6)
1. a kind of low sugar high protein milk beverage, which is characterized in that be made of following raw material: 40-50 parts of milk, walnut
10-14 parts newborn, 4-5 parts of soybean protein particle, 0.8-1 parts of enzyme preparation, 0.6-0.8 parts of stabilizer, 8-10 parts of pure water；
The low sugar high protein milk beverage is made of following steps:
The first step mixes milk and enzyme preparation, is placed on 40 DEG C, vibrates in 200r/min shaking table, reaction carries out 12h, boiling water
Enzyme deactivation 10min is bathed, 12000r/min is centrifuged 15min, obtains low-lactose milk；
Low-lactose milk, Walnut Milk, soybean protein particle, stabilizer and pure water are uniformly mixed by second step；
Mixed feed liquid is heated to 60-65 DEG C by third step, homogeneous 2 times under conditions of 25MPa；
Composite milk drink obtained is poured into vacuum strength to be de-gassed in the vacuum degassing machine of 85-90kPa by the 4th step；
5th step, by the compound beverage filling and sealing after degassing, then keep 15min in 121 DEG C of autoclave sterilizer
Sterilization processing is carried out, then is rapidly cooled to room temperature, obtains the milk beverage.
2. a kind of low sugar high protein milk beverage according to claim 1, which is characterized in that the Walnut Milk is by such as lower section
Method preparation:
Fresh, full and milky white glossiness walnut kernel is selected, is placed at 125 DEG C and toasts 20-24min, then ground through pulverizer
Walnut powder is obtained, walnut powder and deionized water are mixed with the solid-liquid ratio of 1:4, stirring and leaching 60-70min, uses yarn at room temperature
Cloth is filtered solid content and foam, and Walnut Milk is made.
3. a kind of low sugar high protein milk beverage according to claim 1, which is characterized in that the soybean protein particle by
Following method preparation:
(1) it disperses soybean protein isolate in deionized water, stirs 2h at room temperature, prepare the dispersion that mass fraction is 15%
Liquid adjusts pH to 4.2；
(2) dispersion liquid is placed in agitating and heating 60min in 95 DEG C of water-bath, then cools to room temperature, is spray-dried, is made
Obtain soybean protein particle, wherein spray drying condition: 180 DEG C of inlet temperature, 90-110 DEG C of outlet temperature, sample introduction flow 3mL/
Min, air velocity 600L/h.
4. a kind of low sugar high protein milk beverage according to claim 1, which is characterized in that the enzyme preparation is by such as lower section
Method preparation:
(1) it weighs 3g chitosan to be added in the acetum for being 2% to the mass fraction of 150mL, magnetic agitation is extremely at 60 DEG C
Dissolution, is cooled to room temperature, and is during which to keep in the NaOH solution of 1mol/L by the concentration that the solution is added dropwise to 100mL dropwise
60r/min magnetic agitation after all adding, stands 1h, is washed with distilled water to neutrality；
(2) above-mentioned product is put into the glutaraldehyde solution that mass fraction is 2% according still further to solid-to-liquid ratio 1g:15-20mL and is crosslinked 3h,
It is washed with distilled water 5-6 times, obtains chitosan microball, be put into PBS buffer solution, saved backup in 4 DEG C；
(3) chitosan microball for weighing 6g is placed in small beaker, and the PBS buffer solution that the pH of 18mL is 6.5 is added, adds
The enzyme solution of the neutral lactase of 6mL is placed on 10 DEG C, vibrates 16h in 180r/min shaking table, connects chitosan microball sufficiently with enzyme
Touching after oscillation, is washed with distilled water completely, obtains enzyme preparation, be stored in PBS buffer solution, save backup in 4 DEG C.
5. a kind of low sugar high protein milk beverage according to claim 1, which is characterized in that the stabilizer is single stearic
Fatty acid glyceride, carboxymethyl cellulose are mixed according to mass ratio for 1:1.
6. a kind of processing method of low sugar high protein milk beverage, which comprises the steps of:
The first step mixes milk and enzyme preparation, is placed on 40 DEG C, vibrates in 200r/min shaking table, reaction carries out 12h, boiling water
Enzyme deactivation 10min is bathed, 12000r/min is centrifuged 15min, obtains low-lactose milk；
Low-lactose milk, Walnut Milk, soybean protein particle, stabilizer and pure water are uniformly mixed by second step；
Mixed feed liquid is heated to 60-65 DEG C by third step, homogeneous 2 times under conditions of 25MPa；
Composite milk drink obtained is poured into vacuum strength to be de-gassed in the vacuum degassing machine of 85-90kPa by the 4th step；
5th step, by the compound beverage filling and sealing after degassing, then keep 15min in 121 DEG C of autoclave sterilizer
Sterilization processing is carried out, then is rapidly cooled to room temperature, obtains the milk beverage.
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