CN110384133A - A kind of nutrition milk ball and preparation method thereof - Google Patents
A kind of nutrition milk ball and preparation method thereof Download PDFInfo
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- CN110384133A CN110384133A CN201810352473.6A CN201810352473A CN110384133A CN 110384133 A CN110384133 A CN 110384133A CN 201810352473 A CN201810352473 A CN 201810352473A CN 110384133 A CN110384133 A CN 110384133A
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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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
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Abstract
The present invention provides a kind of nutrition milk balls and preparation method thereof.This method, which includes the steps that for calcium caseinate and glycerin monostearate being added in sodium alginate soln, is prepared nutrition milk ball.The present invention also provides the nutrition milk ball prepared by the above method and the beverages for adding the nutrition milk ball.The nutrition milk ball of high protein content can be prepared in the preparation method of nutrition milk ball provided by the present invention.
Description
Technical field
The present invention relates to a kind of nutrition milk balls and preparation method thereof, belong to food processing technology field.
Background technique
Currently, occurring many sandwich bead products with explosion mouthfeel in the market, mostly in beverage store as ready-to-drink milk
The additive of the beverages such as tea also has the sandwich bead product for capableing of industrialized production on a small quantity.
CN101810595B discloses a kind of preparation method of calcium alginate microcapsule, and this method passes through fatty acid calcium alcohol is molten
The aromatic hydrocarbon solution of liquid or fatty acid calcium, which is added dropwise in sodium alginate soln, is made microcapsules；CN102653704A discloses one kind
Sodium alginate soln containing Mint Essence is instilled calcium chloride solution and prepares minty note by small soft capsule preparation method, this method
Precise and tiny small soft capsule；CN102626399B discloses a kind of calcium alginate microcapsule and preparation method thereof, makes carbonic acid by acid adding
The calcium ion and sodium alginate cross-linking that the dissolution of calcium microballoon generates, form calcium alginate microcapsule；CN105325829A provides one
Quick-fried pearl is planted, containing its beverage and preparation method thereof, wherein quick-fried pearl is the aqueous solution system by the way that sodium alginate to be instilled to calcium salt
Standby；CN105495264A discloses a kind of entertaining pearl product and preparation method thereof, by by the mixed of flavor substance and calcium lactate
It closes drop and enters sodium alginate soln to prepare entertaining pearl product；It is quick-fried that CN107156714A discloses a kind of konjak gel body aloe
The production method of pearl, the aloe particle for being wrapped with calcium chloride powder by being poured into the evil spirit containing sodium alginate and calcium chloride by this method
Quick-fried pearl is prepared in taro colloidal solution.
But technical solution provided by above-mentioned patent is difficult to realize the embedding of high protein content substance, because of calcium ion
The protein in embedded object can be made to be denaturalized, increase embedded object viscosity, and then cause sphere that can not form.And it prepared
Journey is relatively complicated, and the sphere size of preparation is uneven.
Calcium caseinate be as in milk casein and soluble calcium salt or alkaline calcium addition reaction made from.It is one
Kind good replenish the calcium substance and protein intake source.
The nutrition of butter is to be rich in amino acid abundant first of dairy produce, the various vitamins such as protein, vitamin A and
Minerals can supplement a large amount of nutrition for the development of physical development and bone, be rare health care food materials.
It is a kind of powder in view of calcium caseinate, and butter is a kind of solid grease, if the two is directly added into beverage
In product, the unstable of beverage products system certainly will be will lead to, its salubrious mouthfeel is destroyed, therefore, it is necessary to above-mentioned raw materials
It is in depth studied, milk ball is made by embedding in the two, to realize the embedding of high level protein.
Summary of the invention
In order to solve the above technical problems, the purpose of the present invention is to provide a kind of preparation method of nutrition milk ball, pass through by
Calcium caseinate and glycerin monostearate, which are added in sodium alginate soln, is directly prepared into nutrition milk ball, and this method has technique
Simply, the good advantage of milk ball forming.
In order to achieve the above objectives, the present invention provides a kind of preparation methods of nutrition milk ball comprising by calcium caseinate
The step of nutrition milk ball is prepared in sodium alginate soln is added with glycerin monostearate.
In the preparation method of above-mentioned nutrition milk ball, it is preferable that the mass ratio of calcium caseinate and sodium alginate is 165-
The mass ratio of 190:1, calcium caseinate and mono stearate glyceryl ester is 1:0.5-1.5.
Specific embodiment according to the present invention, it is preferable that the preparation method of above-mentioned nutrition milk ball the following steps are included:
(1) alimentation composition is prepared:
Mono stearate glyceryl ester stirring and dissolving is added in 50-60 DEG C of water, adds calcium caseinate and butter, obtains
Alimentation composition；
(2) sodium alginate soln is prepared:
It is added sodium alginate, stabilizer, sweet substance and acidity regulator in 55-65 DEG C of water, it is cold after stirring and dissolving
But, sodium alginate soln is obtained；
(3) nutrition milk ball is prepared:
Alimentation composition is added dropwise in sodium alginate soln, 30-60s is stood, obtains the nutrition milk ball.
In the preparation method of above-mentioned nutrition milk ball, it is preferable that in alimentation composition, calcium caseinate, butter, list are hard
Glycidic acid ester, water mass ratio be 1:1.5-2.5:0.5-1.5:1.0-1.3.Calcium caseinate is pure natural food addition
Agent, be as in milk casein and soluble calcium salt or alkaline calcium addition reaction made from, be a kind of good calcium-enriching products and
Albumen supplementary source.In calcium caseinate, although casein reacts with soluble calcium salt or alkaline calcium, but still do not influence
The embedding of high protein content substance is realized in the embedding of high protein content substance by addition this raw material of calcium caseinate
It is innovative point of the invention.The nutrition of butter is to be rich in amino acid abundant, protein, vitamin A etc. are various first of dairy produce
Vitamin and mineral can supplement a large amount of nutrition for the development of physical development and bone, be rare health care food materials.
The present inventor is found surprisingly that sodium alginate soln is added in a certain proportion of calcium caseinate and glycerin monostearate
In can directly prepare nutrition milk ball, and mono stearate glyceryl ester facilitates the molding of milk ball.
In the preparation method of above-mentioned nutrition milk ball, it is preferable that the protein content in alimentation composition is 3.0-
7.5%.
In the preparation method of above-mentioned nutrition milk ball, it is preferable that the raw material composition of nutrition milk ball includes: sweetener 5.0-
10.0 parts by weight, acidity regulator 0.1-1.0 parts by weight, stabilizer 0.05-0.30 parts by weight, alimentation composition 20.0-30.0
Parts by weight, sodium alginate 0.02-0.04 parts by weight, water polishing to 100 parts by weight, the sum of parts by weight of each component are 100 weight
Part.
In the preparation method of above-mentioned nutrition milk ball, it is preferable that dosage of the alimentation composition in nutrition milk ball is 20.0-
30.0%.
In the preparation method of above-mentioned nutrition milk ball, it is preferable that the stabilizer is selected from carragheen, xanthan gum and Sucrose Fatty Acid Ester
One of fat acid esters or a variety of combinations, it is highly preferred that the raw material of the nutrition milk ball based on 100 parts by weight forms, it is described steady
Determining agent includes: carragheen 0.01-0.08 parts by weight, xanthan gum 0.02-0.12 parts by weight, sucrose fatty ester 0.02-0.10 weight
Measure part.
In the preparation method of above-mentioned nutrition milk ball, it is preferable that the sweet substance includes that beet sugar, sucrose are (such as white
Granulated sugar), maltose, glucose, fructose, lactose, fructose syrup, glycitols sweetener, saccharin class sweetener, Sucralose, peace
The combination of one or more of match honey, Aspartame and honey element etc..
In the preparation method of above-mentioned nutrition milk ball, it is preferable that the acidity regulator includes lactic acid, citric acid, apple
The combination of one or more of acid, tartaric acid, phosphoric acid and disodium hydrogen phosphate etc..
The present invention also provides the nutrition milk balls that above-mentioned preparation method is prepared.
It needs to improve the taste of milk ball according to market, uses alimentation composition of the present invention as base
Material, one of addition essence, sweet substance, nutrient, fruit vegetable powder etc. or a variety of, prepares various types of nutrition milk balls.
The present invention also provides a kind of beverages containing above-mentioned nutrition milk ball comprising sweet substance, regulating acid agent, water and nutrition
Milk ball, wherein the ratio between the quality of the nutrition milk ball and the gross mass of the sweet substance, regulating acid agent and water are 1:2.5-4.5,
The regulating acid agent, sweet substance, water mass ratio be 1:15-20:200-500.
In above-mentioned beverage, it is preferable that the sweet substance includes carbohydrate and/or sweetener, it is highly preferred that the sweet taste
Substance includes beet sugar, sucrose (such as white granulated sugar), maltose, glucose, fructose, lactose, fructose syrup, glycitols sweet taste
The combination of one or more of agent, saccharin class sweetener, Sucralose, acesulfame potassium, Aspartame and honey element etc..
In above-mentioned beverage, it is preferable that the regulating acid agent includes lactic acid, citric acid, malic acid, tartaric acid, phosphoric acid and phosphorus
The combination of one or more of sour disodium hydrogen etc..
The above-mentioned beverage containing nutrition milk ball provided by the invention can be prepared according to the following steps: by sweet substance, adjust
Sour agent and water mixing, sterilize, cooling, obtain aqueous solution；Nutrition milk ball is added in above-mentioned aqueous solution.Wherein, mixing
Method and condition can refer to the method and condition of this field routine, which can carry out filling according to conventional method in that art.
The embedding of protein may be implemented in the preparation method of nutrition milk ball provided by the present invention, and high protein is prepared
The nutrition milk ball of content.
Detailed description of the invention
Fig. 1-3 is the picture of the molding situation of the nutrition milk ball of embodiment 1-3 preparation.
Fig. 4-8 is the picture of the molding situation of comparative example 1-5.
Specific embodiment
In order to which technical characteristic of the invention, purpose and beneficial effect are more clearly understood, now to skill of the invention
Art scheme carries out described further below, but should not be understood as that limiting the scope of the invention.
Embodiment 1
A kind of nutrition milk ball is present embodiments provided, is formed with following parts by weight:
6.0 parts of sweetener, 0.5 part of acidity regulator, stabilizer (0.02 part of carragheen, 0.03 part of xanthan gum, sucrose fat
0.04 part of acid esters) 0.09 part, alimentation composition (3.8 parts of calcium caseinate, 7.0 parts of butter, 5.0 parts of mono stearate glyceryl ester, water
4.2 parts) 20.0 parts, 0.02 part of sodium alginate, 73.39 parts of water.
The preparation method of the nutrition milk ball the following steps are included:
(1) alimentation composition is prepared:
Mono stearate glyceryl ester stirring and dissolving is added in 50 DEG C of water, adds calcium caseinate and butter, is sought
Support composition.
(2) sodium alginate soln is prepared:
It is added sodium alginate, stabilizer, sweetener and acidity regulator in 55 DEG C of water, it is cooling after stirring and dissolving, it obtains
To sodium alginate soln.
(3) nutrition milk ball is prepared:
Alimentation composition solution is added dropwise in sodium alginate soln, 40s is stood, obtains nutrition milk ball.Form situation such as
Shown in Fig. 1.
Embodiment 2
A kind of nutrition milk ball is present embodiments provided, is formed with following parts by weight:
8.0 parts of sweetener, 0.7 part of acidity regulator, stabilizer (0.04 part of carragheen, 0.05 part of xanthan gum, sucrose fat
0.06 part of acid esters) 0.15 part, alimentation composition (5.0 parts of calcium caseinate, 11.0 parts of butter, 4.0 parts of mono stearate glyceryl ester,
5.0 parts of water) 25.0 parts, 0.03 part of sodium alginate, 66.12 parts of water.
The preparation method of the nutrition milk ball the following steps are included:
(1) alimentation composition is prepared:
Mono stearate glyceryl ester stirring and dissolving is added in 55 DEG C of water, adds calcium caseinate and butter, is sought
Support composition.
(2) sodium alginate soln is prepared:
It is added sodium alginate, stabilizer, sweetener and acidity regulator in 65 DEG C of water, it is cooling after stirring and dissolving, it obtains
To sodium alginate soln.
(3) nutrition milk ball is prepared:
Alimentation composition solution is added dropwise in sodium alginate soln, 30s is stood, obtains nutrition milk ball.Form situation such as
Shown in Fig. 2.
Embodiment 3
A kind of nutrition milk ball is present embodiments provided, is formed with following parts by weight:
10.0 parts of sweetener, 0.9 part of acidity regulator, stabilizer (0.06 part of carragheen, 0.10 part of xanthan gum, Sucrose Fatty Acid Ester
0.08 part of fat acid esters) 0.24 part, alimentation composition (7.0 parts of calcium caseinate, 10.5 parts of butter, mono stearate glyceryl ester 3.5
Part, 9.0 parts of water) 30.0 parts, 0.04 part of sodium alginate, 58.82 parts of water.
The preparation method of the nutrition milk ball the following steps are included:
(1) alimentation composition is prepared:
Mono stearate glyceryl ester stirring and dissolving is added in 55 DEG C of water, adds calcium caseinate and butter, is sought
Support composition.
(2) sodium alginate soln is prepared:
It is added sodium alginate, stabilizer, sweetener and acidity regulator in 60 DEG C of water, it is cooling after stirring and dissolving, it obtains
To sodium alginate soln.
(3) nutrition milk ball is prepared:
Alimentation composition solution is added dropwise in sodium alginate soln, 60s is stood, obtains nutrition milk ball.Form situation such as
Shown in Fig. 3.
Comparative example 1
This comparative example provides a kind of nutrition milk ball, forms with following parts by weight:
6.0 parts of sweetener, 0.5 part of acidity regulator, stabilizer (0.02 part of carragheen, 0.03 part of xanthan gum, sucrose fat
0.04 part of acid esters) 0.09 part, alimentation composition (3.8 parts of calcium caseinate, 7.0 parts of butter, 5.0 parts of mono stearate glyceryl ester, water
4.2 parts) 20.0 parts, 73.41 parts of water.
The preparation method of the nutrition milk ball the following steps are included:
(1) alimentation composition is prepared:
Mono stearate glyceryl ester stirring and dissolving is added in 50 DEG C of water, adds calcium caseinate and butter, is sought
Support composition.
(2) stabiliser solution is prepared:
It is added stabilizer, sweetener and acidity regulator in 60 DEG C of water, it is cooling after stirring and dissolving, obtain stabilizer
Solution.
(3) nutrition milk ball is prepared:
Alimentation composition solution is added dropwise in stabiliser solution, 40s is stood, can not form, concrete condition such as Fig. 4 institute
Show.
Comparative example 2
This comparative example provides a kind of nutrition milk ball, forms with following parts by weight:
8.0 parts of sweetener, 0.7 part of acidity regulator, stabilizer (0.04 part of carragheen, 0.05 part of xanthan gum, sucrose fat
0.06 part of acid esters) 0.15 part, 25.0 parts of alimentation composition (20.0 parts of butter, 5.0 parts of mono stearate glyceryl ester), sodium alginate
0.03 part, 66.12 parts of water.
The preparation method of the nutrition milk ball the following steps are included:
(1) alimentation composition is prepared:
Mono stearate glyceryl ester stirring and dissolving is added in 55 DEG C of water, adds butter, obtains alimentation composition.
(2) sodium alginate soln is prepared:
It is added sodium alginate, stabilizer, sweetener and acidity regulator in 65 DEG C of water, it is cooling after stirring and dissolving, it obtains
To sodium alginate soln.
(3) nutrition milk ball is prepared:
Alimentation composition solution is added dropwise in sodium alginate soln, 30s is stood, can not form, concrete condition such as Fig. 5 institute
Show.
Comparative example 3
This comparative example provides a kind of nutrition milk ball, forms with following parts by weight:
10.0 parts of sweetener, 0.9 part of acidity regulator, stabilizer (0.06 part of carragheen, 0.10 part of xanthan gum, Sucrose Fatty Acid Ester
0.08 part of fat acid esters) 0.24 part, alimentation composition (7.0 parts of calcium caseinate, 7.5 parts of butter, mono stearate glyceryl ester 13.0
Part, 2.5 parts of water) 30.0 parts, 0.04 part of sodium alginate, 58.82 parts of water.
The preparation method of the nutrition milk ball the following steps are included:
(1) alimentation composition is prepared:
Mono stearate glyceryl ester stirring and dissolving is added in 55 DEG C of water, adds calcium caseinate and butter, is sought
Support composition.
(2) sodium alginate soln is prepared:
It is added sodium alginate, stabilizer, sweetener and acidity regulator in 60 DEG C of water, it is cooling after stirring and dissolving, it obtains
To sodium alginate soln.
(3) nutrition milk ball is prepared:
Alimentation composition solution is added dropwise in sodium alginate soln, 60s is stood, nutrition milk ball is obtained, but forms not
Good, not of uniform size, molding situation is as shown in Figure 6.
Comparative example 4
This comparative example provides a kind of nutrition milk ball, forms with following parts by weight:
10.0 parts of sweetener, 0.9 part of acidity regulator, stabilizer (0.06 part of carragheen, 0.10 part of xanthan gum, Sucrose Fatty Acid Ester
0.08 part of fat acid esters) 0.24 part, 30.0 parts of alimentation composition (7.0 parts of calcium caseinate, 23.0 parts of butter), sodium alginate 0.04
Part, 58.82 parts of water.
The preparation method of the nutrition milk ball the following steps are included:
(1) alimentation composition is prepared:
Calcium caseinate and butter are added in 55 DEG C of water, obtains alimentation composition.
(2) sodium alginate soln is prepared:
It is added sodium alginate, stabilizer, sweetener and acidity regulator in 60 DEG C of water, it is cooling after stirring and dissolving, it obtains
To sodium alginate soln.
(3) nutrition milk ball is prepared:
Alimentation composition solution is added dropwise in sodium alginate soln, 60s is stood, can not form, concrete condition such as Fig. 7 institute
Show.
Comparative example 5
This comparative example provides a kind of nutrition milk ball, forms with following parts by weight:
3.0 parts of white granulated sugar, 0.2 part of citric acid, 0.3 part of starch, 3.8 parts of calcium caseinate, 9.5 parts of butter, calcium lactate 1.0
Part, 0.5 part of sodium alginate, 0.01 part of carragheen, 81.69 parts of water.
The preparation method of the nutrition milk ball the following steps are included:
(1) the first mixed material is prepared:
By starch and white granulated sugar it is dry-mixed after, then mix with part water, (mixing speed is after 65 DEG C of stirring and dissolving 15min
980 turns/min), be cooled to 40 DEG C, be then added calcium caseinate and butter and after mixing evenly (mixing speed for 980 turns/
Min), the first mixed material is obtained.
(2) the second mixed material is prepared:
It is uniformly mixed by citric acid part aqueous solution, then with the first mixed material, obtains the second mixed material, and adjust
The pH value of second mixed material is 3.7 (20 DEG C).
(3) content composite is prepared:
Calcium lactate is mixed with second mixed material, is cooled to 10 DEG C, stir evenly (mixing speed be 980 turns/
Min), content composite is obtained.
(4) coated composition is prepared:
Sodium alginate, carragheen are mixed with part water, after 56 DEG C of stirring and dissolving 30min (mixing speed be 1200 turns/
Min), it is cooled to 0 DEG C, obtains coated composition.
(5) nutrition milk ball is prepared:
The content composite that step (3) obtains is added dropwise in the coated composition that step (4) obtains, stands 30 seconds,
It can not form, concrete condition is as shown in Figure 8.
Embodiment 4
A kind of beverage containing nutrition milk ball is present embodiments provided, through the following steps that preparation:
6% white granulated sugar, 0.4% citric acid and the water of benefit to 100% are stirred into 15min at 65 DEG C, sterilized at 95 DEG C
5min is cooled to 25 DEG C, the nutrition milk ball 1:2.6 in mass ratio (quality and sweet taste of nutrition milk ball being prepared with embodiment 1
The ratio between substance, regulating acid agent and gross mass of water) mixing, it is filling.
Embodiment 5
A kind of beverage containing nutrition milk ball is present embodiments provided, through the following steps that preparation:
5% white granulated sugar, 0.3% citric acid and the water of benefit to 100% are stirred into 15min at 60 DEG C, sterilized at 90 DEG C
5min is cooled to 25 DEG C, the nutrition milk ball 1:3.5 in mass ratio (quality and sweet taste of nutrition milk ball being prepared with embodiment 2
The ratio between substance, regulating acid agent and gross mass of water) mixing, it is filling.
Embodiment 6
A kind of beverage containing nutrition milk ball is present embodiments provided, through the following steps that preparation:
4% white granulated sugar, 0.2% citric acid and the water of benefit to 100% are stirred into 10min at 70 DEG C, sterilized at 90 DEG C
5min is cooled to 25 DEG C, the nutrition milk ball 1:4.4 in mass ratio (quality and sweet taste of nutrition milk ball being prepared with embodiment 3
The ratio between substance, regulating acid agent and gross mass of water) mixing, it is filling.
Comparative example 6
This comparative example provides a kind of beverage containing nutrition milk ball, through the following steps that preparation:
Mixing will be mixed with the water of the calcium caseinate of 3 equivalent of embodiment, 55 DEG C of butter and part, sequentially adds 4%
The white granulated sugar of (in terms of the gross mass of beverage), 0.2% citric acid, after mixing with water polishing to 100%；It goes out at 90 DEG C
Bacterium 5min, is cooled to 25 DEG C, filling.
The molding situation of embodiment 1-3 and comparative example 1-5 is relatively shown in Table 1, specific as Figure 1-Figure 8.
Table 1
| Form situation | |
| Embodiment 1 | It can form, it is in the same size |
| Embodiment 2 | It can form, it is in the same size |
| Embodiment 3 | It can form, it is in the same size |
| Comparative example 1 | It can not form |
| Comparative example 2 | It can not form |
| Comparative example 3 | Form it is bad, it is not of uniform size |
| Comparative example 4 | Substantially it cannot form |
| Comparative example 5 | It can not form |
As it can be seen from table 1 the nutrition milk ball of embodiment 1-3 can form, and molding milk ball is in the same size；And it is right
The molding situation of ratio 1-5 is poor, and molding milk ball is not of uniform size, and especially comparative example 1-2 and 5 can not be formed, this explanation should
The milk ball of high protein content can be prepared in alimentation composition, and existing calcium alginate microcapsule formula cannot achieve height and contain
Measure the embedding of protein.
The mouthfeel evaluation comparison of embodiment 1-3 and the nutrition milk ball of comparative example 3 is as a result, be shown in Table 2:
Table 2
From table 2 it can be seen that the nutrition milk ball of embodiment 1-3 is liked by the majority of consumers deeply, the index of various aspects is all
Obtain higher evaluation；And the evaluation that the milk ball of comparative example 3 obtains is then lower.
The protein content of embodiment 1-3 and the nutrition milk ball of comparative example 3, are shown in Table 3:
Table 3
From table 3 it can be seen that the loss late of protein is 2.5-6.7% in the nutrition milk ball of embodiment 1-3, and comparative example
The loss late of protein is up to 53.6% in 3 milk ball, this illustrates the protein actually embedded in the nutrition milk ball of embodiment 1-3
Content is much higher than comparative example 3.
The mouthfeel evaluation comparison of the beverage of embodiment 4-6 and the ball containing nutrition milk of comparative example 6 is as a result, be shown in Table 4:
Table 4
From table 4, it can be seen that the beverage of ball containing milk of embodiment 4-5 is liked by the majority of consumers deeply, the index of various aspects
All obtain higher evaluation；And the evaluation that the beverage of ball containing milk of comparative example 6 obtains is then lower.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (10)
1. a kind of preparation method of nutrition milk ball comprising it is molten that sodium alginate is added in calcium caseinate and glycerin monostearate
The step of nutrition milk ball is prepared in liquid.
2. preparation method according to claim 1, wherein the mass ratio of the calcium caseinate and sodium alginate is 165-
The mass ratio of 190:1, the calcium caseinate and mono stearate glyceryl ester is 1:0.5-1.5.
3. preparation method according to claim 1 or 2 comprising following steps:
(1) alimentation composition is prepared:
Mono stearate glyceryl ester stirring and dissolving is added in 50-60 DEG C of water, adds calcium caseinate and butter, obtains nutrition
Composition；
(2) sodium alginate soln is prepared:
It is added sodium alginate, stabilizer, sweet substance and acidity regulator in 55-65 DEG C of water, it is cooling after stirring and dissolving,
Obtain sodium alginate soln；
(3) nutrition milk ball is prepared:
Alimentation composition is added dropwise in sodium alginate soln, 30-60s is stood, obtains the nutrition milk ball.
4. preparation method according to claim 3, wherein in the alimentation composition, calcium caseinate, butter, list
Glyceryl stearate, water mass ratio be 1:1.5-2.5:0.5-1.5:1.0-1.3.
5. preparation method according to claim 3 or 4, wherein the protein content in the alimentation composition is 3.0-
7.5%.
6. preparation method according to claim 3, wherein the raw material composition of the nutrition milk ball includes: sweetener 5.0-
10.0 parts by weight, acidity regulator 0.1-1.0 parts by weight, stabilizer 0.05-0.30 parts by weight, alimentation composition 20.0-30.0
Parts by weight, sodium alginate 0.02-0.04 parts by weight, water polishing to 100 parts by weight.
7. the preparation method according to claim 3 or 6, wherein the stabilizer is selected from carragheen, xanthan gum and Sucrose Fatty Acid Ester
One of fat acid esters or a variety of combinations, it is preferable that the raw material of the nutrition milk ball based on 100 parts by weight forms, the stabilization
Agent includes: carragheen 0.01-0.08 parts by weight, xanthan gum 0.02-0.12 parts by weight, sucrose fatty ester 0.02-0.10 weight
Part；
The sweet substance includes carbohydrate and/or sweetener, it is preferable that the sweet substance includes beet sugar, sucrose, malt
Sugar, glucose, fructose, lactose, fructose syrup, glycitols sweetener, saccharin class sweetener, Sucralose, acesulfame potassium, A Siba
The combination of one or more of sweet tea and honey element；
The acidity regulator includes one of lactic acid, citric acid, malic acid, tartaric acid, phosphoric acid and disodium hydrogen phosphate or several
The combination of kind.
8. the nutrition milk ball that the described in any item preparation methods of claim 1-7 are prepared.
9. a kind of beverage containing nutrition milk ball according to any one of claims 8 comprising sweet substance, regulating acid agent, water and nutrition milk
Ball, wherein the ratio between the quality of the nutrition milk ball and the gross mass of the sweet substance, regulating acid agent and water are 1:2.5-4.5, institute
State regulating acid agent, sweet substance, water mass ratio be 1:15-20:200-500.
10. beverage according to claim 9, wherein the sweet substance includes carbohydrate and/or sweetener, it is preferable that institute
Stating sweet substance includes beet sugar, sucrose, maltose, glucose, fructose, lactose, fructose syrup, glycitols sweetener, saccharin
The combination of one or more of class sweetener, Sucralose, acesulfame potassium, Aspartame and honey element；
The regulating acid agent includes one or more of lactic acid, citric acid, malic acid, tartaric acid, phosphoric acid and disodium hydrogen phosphate
Combination.
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| CN201810352473.6A CN110384133B (en) | 2018-04-19 | 2018-04-19 | Nutritional milk ball and preparation method thereof |
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| CN201810352473.6A CN110384133B (en) | 2018-04-19 | 2018-04-19 | Nutritional milk ball and preparation method thereof |
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| CN110384133A true CN110384133A (en) | 2019-10-29 |
| CN110384133B CN110384133B (en) | 2023-06-20 |
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| CN201810352473.6A Active CN110384133B (en) | 2018-04-19 | 2018-04-19 | Nutritional milk ball and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR790000954B1 (en) * | 1978-11-01 | 1979-08-14 | 서지수 | Method for preparation of soyabean protein constitute |
| CN101940324A (en) * | 2010-07-29 | 2011-01-12 | 上海荣港工贸发展有限公司 | Fruit juice sandwich bead and preparation method thereof |
| CN105495264A (en) * | 2015-12-30 | 2016-04-20 | 内蒙古伊利实业集团股份有限公司 | Interesting bead product and preparation method thereof |
| CN106858490A (en) * | 2017-01-06 | 2017-06-20 | 脱瑞涛 | Quick-fried pearl jelly of local flavor and preparation method thereof |
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2018
- 2018-04-19 CN CN201810352473.6A patent/CN110384133B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR790000954B1 (en) * | 1978-11-01 | 1979-08-14 | 서지수 | Method for preparation of soyabean protein constitute |
| CN101940324A (en) * | 2010-07-29 | 2011-01-12 | 上海荣港工贸发展有限公司 | Fruit juice sandwich bead and preparation method thereof |
| CN105495264A (en) * | 2015-12-30 | 2016-04-20 | 内蒙古伊利实业集团股份有限公司 | Interesting bead product and preparation method thereof |
| CN106858490A (en) * | 2017-01-06 | 2017-06-20 | 脱瑞涛 | Quick-fried pearl jelly of local flavor and preparation method thereof |
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| CN110384133B (en) | 2023-06-20 |
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