CN110403016A - A kind of liquid purple sweet potato quinoa particle generation meal milk shake and preparation method thereof - Google Patents
A kind of liquid purple sweet potato quinoa particle generation meal milk shake and preparation method thereof Download PDFInfo
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- CN110403016A CN110403016A CN201910828315.8A CN201910828315A CN110403016A CN 110403016 A CN110403016 A CN 110403016A CN 201910828315 A CN201910828315 A CN 201910828315A CN 110403016 A CN110403016 A CN 110403016A
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- feed liquid
- sweet potato
- quinoa
- purple sweet
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Classifications
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of liquid purple sweet potato quinoa particle generation meal milk shakes and preparation method thereof, and generation meal milk shake is mainly prepared by following weight percent raw material: milk 30-65%, grain dust 2.0-5.0%, carbohydrate 2.0-4.0%, purple sweet potato powder 1.0-3.0%, dietary fiber 1.0-3.0%, quinoa rice 1.0-3.0%, dilute cream 0.5-1.0%, suspension stabilizer 0.15-0.3%, surplus are water；Suspension stabilizer used only includes 2 kinds of food additives；In the generation, eats milk shake containing there are many natural food materials, rich in dietary fiber, protein, starch, cellulose, amino acid, vitamin and several mineral materials, not only mouthfeel is thick, quinoa particle Q bullet, nutrition is balanced, full abdomen effect is good, but also has the advantages that shelf life is long and storage stability is good, is not easy bleed, layering, precipitating.Preparation process is simple, is conducive to the large-scale production and popularization of purple sweet potato quinoa particle generation meal milk shake.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of liquid purple sweet potato quinoa particle generation meal milk shake and preparation method thereof.
Background technique
In recent years, the allegro life of high efficiency is so that more and more people pursue eating for food and drink for health-nutrition.Generation meal
Milk shake is a kind of food that can replace part or all of dinner, quickly and conveniently can not only provide necessary battalion for human body
It supports outside substance, also has the characteristics that high microsteping, low in calories, abdomen of easily satisfying, thus, high microsteping, food materials low in calories become milk shake original
The first choice of material.Meanwhile with the development and progress of food industry science and technology, consumer is more next to the concern of health and attention degree
Higher, natural, green, healthy, cleaning are the trends of the times of food service industry, therefore, simpler using component, more natural, more strong
The target that the raw material of health prepare mouthfeel more preferable, more nutrition, healthier product are food research and development personnel.
Purple sweet potato is a kind of food materials rich in protein, starch, cellulose, amino acid, vitamin and several mineral materials, together
When, also it is rich in selenium element and anthocyanidin.The purple sweet potato special healthcare function of tool full of nutrition, gal4 amino acid therein is easily by people
Body digestion and absorption.Its vitamin A being rich in can improve the mucomembranous epithelial cell of eyesight and skin, and vitamin C can make collagen
Protein normal synthesis, prevents and treats scorbutic generation.Purple sweet potato anthocyanin is natural potent free radical scavenger again.Therefore, purple sweet potato
Powder can be used as a kind of natural, healthy raw material for preparing milk shake.
Quinoa is a kind of base-forming food of full nutrition adequate proteins, is that a kind of unique human body that meets of FAO confirmation is sought substantially
The solitary plant for the demand of supporting.Good quinoa protein content is up to 16%-22%(beef 20%), quality and milk powder and meat phase
When, rich in all 9 kinds of essential amino acids needed by human, be especially enriched in the lysine lacked in plant, containing unsaturated fatty acid,
The multiple beneficials compound such as flavonoids, B family vitamin and E family vitamin, folic acid, alpha-linolenic acid, beta glucan, dietary cellulosic
Content is up to 7%, and cholesterol 0 is (305 kcal/100 g) low in calories, hypoglycemia (the glycemic value 35 of GI, glycemic criteria 55).
Based on the above, quinoa is widely used in production generation meal milk shake (patent CN 201810577002, CN 201711341826 in recent years
Deng).
Cellulose, fat and particulate matter in milk shake belong to substance that is easily settled or floating, are to influence milk shake stability
One of with the principal element of shelf life.Thus, with the addition of a large amount of dietary fibers, purple sweet potato powder, grain dust and quinoa particle, meeting
Leading to the stability of milk shake reduces, reduced shelf-life, for this purpose, in order to guarantee containing a large amount of dietary fibers, purple sweet potato powder, grain dust and
The generation meal milk shake stability of quinoa particle is more preferable, shelf life is longer, generally requires to add more stabilizers (such as patent CN
Shelf life is only 30 days in 2017113418264), and stabilizer now is mostly artificial synthesized compound, additive amount is excessive,
The taste and flavor that milk shake can not only be seriously affected, also will increase cost of material, and not meet natural, green, healthy, clean
Trends in food development has seriously affected the large-scale promotion of milk shake.
Summary of the invention
It is an object of the invention to overcome the generation meal milk containing a large amount of dietary fibers, purple sweet potato powder, grain dust and quinoa particle
The deficiency that former times storage stability is poor, shelf life is short provides a kind of liquid purple sweet potato quinoa particle generation meal milk shake and preparation method thereof；It should
Generation meal milk shake contains there are many natural food material, rich in dietary fiber, protein, starch, cellulose, amino acid, vitamin and
Several mineral materials, not only mouthfeel is thick, quinoa particle Q bullet, and nutrition is balanced, and abdomen effect of satisfying is good, but also has storage stability
It is good, be not easy bleed, layering, precipitating, the long advantage of shelf life, be conducive to purple sweet potato quinoa particle generation meal milk shake large-scale production and
It promotes.
In order to achieve the above-mentioned object of the invention, the present invention provides a kind of liquid purple sweet potato quinoa particle generation meal milk shakes, mainly by
Following weight percent raw material are prepared: milk 30-65%, grain dust 2.0-5.0%, carbohydrate 2.0-4.0%, purple
Potato powder 1.0-3.0%, dietary fiber 1.0-3.0%, quinoa rice 1.0-3.0%, dilute cream 0.5-1.0%, suspension stabilizer 0.15-
0.3%, surplus is water；The suspension stabilizer is the citrus fruit fibres for being 4-12 ︰ 2-5 ︰ 3-10 by mass ratio, gellan gum and it is single,
Diglycerine fatty acid ester mixes.
Liquid purple sweet potato quinoa particle generation meal milk shake of the invention, not only the natural food material containing there are many, is rich in milk shake
Dietary fiber, protein, starch, cellulose, amino acid, vitamin and several mineral materials, mouthfeel is thick, and nutrition is balanced, abdomen of satisfying
Effect is good；But also using the mutual cooperation of each component in suspension stabilizer, the product body of network structure is constructed in milk shake
System, so that the stability of liquid purple sweet potato quinoa particle generation meal milk shake be made to be significantly improved, shelf life significantly extends, and is conducive to liquid
The large-scale production and popularization of state purple sweet potato quinoa particle generation meal milk shake.
Wherein, the milk refers to the dairy products that can be used for preparing milk shake, can be raw milk, is also possible to milk powder tune
Made of matching；Wherein, when milk is deployed with milk powder, the mass ratio of milk powder and water is 1 ︰ 3-5.
Wherein, the grain dust refers to ground as cereal made of powder, it is preferred that the grain dust be corn
One of powder, millet flour, oatmeal, highland barley flour, soy meal, rye meal etc. are a variety of.
Wherein, the carbohydrate is glycitols low in calories, it is preferred that the sugar alcohol is D-sorbite, sweet
Reveal one of sugar alcohol, erythrose alcohol, maltitol, lactitol, xylitol etc. or a variety of.
Wherein, the dietary fiber refers to the carbon hydrate that cannot be digested and assimilated but had by human small intestine healthy meaning
Object polymer, it is preferred that the carbon water dietary fiber is oligofructose, galactooligosaccharide, polydextrose, resistant dextrin, resists
One of property starch etc. is a variety of.
Wherein, the suspension stabilizer contains only 2 kinds of food additives (gellan gum and single, double glycerine fatty acid rouge) and one
Kind of natural food material (citrus fruit fibres), based on citrus fruit fibres, the net that is constructed supplemented by gellan gum and single, double fatty acid glyceride
Network infrastructure product system not only has more the generation meal milk shake containing a large amount of dietary fibers, purple sweet potato powder, grain dust and quinoa particle
Good stability, makes the storage stability of product be significantly improved, shelf life significantly extends, up to 6 months, moreover, its dosage
Few, natural component content is high, and milk shake taste and flavor is good, is a kind of relative healths, clean food stabilizer.Preferably, institute
State citrus fruit fibres in suspension stabilizer, the mass ratio of gellan gum and single, double fatty acid glyceride is 6-10 ︰ 3-4 ︰ 5-8；Most preferably
, the mass ratio of citrus fruit fibres, gellan gum and single, double fatty acid glyceride is 8 ︰, 3 ︰ 5 in the suspension stabilizer；By excellent
Choosing, the storage stability of milk shake is more preferable, and shelf life is longer.
In order to achieve the above-mentioned object of the invention, further, the present invention provides a kind of liquid purple sweet potato quinoa particle generation meal
The preparation method of milk shake, comprising the following steps:
(1) after mixing by suspension stabilizer and portion carbohydrate, mixture is obtained；By mixture water or part milk
After liquid carries out shearing dissolution, feed liquid A is obtained；Dietary fiber, dilute cream and remaining carbohydrate, dispersion are added in feed liquid A
After dissolution, feed liquid B is obtained；Purple sweet potato powder and grain dust are added in remaining milk, dispersing and dissolving obtains feed liquid C；
(2) after mixing feed liquid B and feed liquid C, homogeneous, pasteurize processing is successively carried out, feed liquid D is obtained；
(3) it after being pre-processed quinoa rice, is added in feed liquid D and is uniformly mixed, then carry out at tubular type ultra high temperature short time sterilization
Reason, obtains feed liquid E；
(4) feed liquid E is subjected to canned, storage, obtains the purple sweet potato quinoa particle generation meal milk shake of liquid.
Wherein, it is preferred that in the mixture of step (1), the mass ratio of suspension stabilizer and carbohydrate is 1: 2-3；
Preferred mass ratio, suspension stabilizer dissolve more preferably.
Wherein, it is preferred that in step (1), when carrying out shearing dissolution to mixture, the dosage of water or milk is that milk shake is total
The 1/4~1/3 of weight；Preferred water or milk dosage, it is more preferable to the dissolubility of mixture.
Wherein, it is preferred that in step (1), the speed of shearing is 600-1000 r/min, and temperature is 60-65 DEG C, and the time is
15-20 min；Under preferred shearing condition, stabilizer can faster, preferably construct the product system of network structure, obtained production
Product stability is more preferable, shelf life is longer.
Wherein, it is preferred that in step (1), the temperature of milk is 45-50 DEG C；Preferred milk temperature, purple sweet potato powder and cereal
The mouthfeel of powder is more preferable.
Wherein, it is preferred that the temperature of step (2) homogeneous is 60-65 DEG C, and pressure is 30-35 MPa；Preferred homogenizing temperature
And pressure, to the better homogenizing effect of feed liquid, will not the product system of network structure that is formed of destabilizer, each group in feed liquid
The stability divided is more preferable, is less susceptible to bleed, layering and deposited phenomenon occur, and product mouthfeel is thick, full.
Wherein, it is preferred that the temperature of step (2) pasteurize is 83-86 DEG C, and the time is 10-20 s；Preferred sterilization temperature
Degree and time, bactericidal effect is more preferable, and energy consumption is lower, will not destroy the nutritional ingredient in product.
Wherein, it is preferred that in step (3), the preprocess method are as follows: the quinoa meter Yu Shui for being 1: 4-6 by mass ratio
80-95 DEG C at a temperature of heat preservation 15-30 min or 105-110 DEG C at a temperature of keep the temperature 1-5 min；Preferred quinoa rice is pre-
The quinoa particle Q bullet that processing method obtains, in good taste, content of microorganisms is few in quinoa rice, and nutrient component damages are small.
Wherein, it is preferred that in step (3), the temperature of tubular type ultra high temperature short time sterilization (UHT) is 135-140 DEG C, and the time is
4-10 s；Preferred sterilising temp and time, bactericidal effect is more preferable, and product color and flavor keep more preferable.
Compared with prior art, beneficial effects of the present invention:
1, present invention generation meal milk shake contains there are many natural food material, is free of preservative, rich in dietary fiber, protein, starch,
Cellulose, amino acid, vitamin and several mineral materials, mouthfeel is thick, and nutrition is balanced, and abdomen effect of satisfying is good and edible way is better than solid
Body generation meal milk shake.
2, the suspension stabilizer in present invention generation meal milk shake is based on citrus fruit fibres, gellan gum and single, double glycerine fatty acid
The product system of network structure is constructed supplemented by ester, is had to the generation meal milk shake containing purple sweet potato powder and quinoa particle and is preferably suspended
Property, so that the storage stability of product is significantly improved, shelf life significantly extended, up to 6 months.
3, the quinoa rice in present invention generation meal milk shake is by pretreatment, quinoa particle Q bullet, in good taste, nutrient component damages
It is small, improve the nutritive value and mouthfeel of generation meal milk shake.
4, preparation method of the present invention is simple, reliable, and the liquid purple sweet potato quinoa particle being prepared is for milk shake not only mouthfeel of eating
Good, nutrition is balanced, and excellent storage stability, shelf life are long, is suitble to extensive, the industrial metaplasia of purple sweet potato quinoa generation meal milk shake
It produces.
Specific embodiment
Below with reference to test example and specific embodiment, the present invention is described in further detail, but should not understand this
It is all that this is belonged to based on the technology that the content of present invention is realized for the scope of the above subject matter of the present invention is limited to the following embodiments
The range of invention.
Embodiment 1:
(1) by the citrus fruit fibres for being 8 ︰, 3 ︰ 5 by mass ratio of 0.2 kg, gellan gum and single, double fatty acid glyceride are mixed
Suspension stabilizer and 0.6 kg maltitol be uniformly mixed, obtain mixture；It adds mixture into the water of 30 kg, In
Speed is 800 r/min, temperature shears 15 min under conditions of being 65 DEG C, obtains feed liquid A；It is added 2.0 kg's in feed liquid A
The maltitol of resistant dextrin, the dilute cream of 0.8 kg and 2.4 kg after dispersing and dissolving, obtains feed liquid B；By the purple sweet potato of 2.0 kg
(milk contains the whole milk powder and 4.5 of 4.5 kg in the milk that it is 50 DEG C to 40 kg temperature that the oatmeal of powder and 3.0 kg, which are added,
The skimmed milk power of kg), dispersing and dissolving obtains feed liquid C；
(2) after mixing feed liquid B and feed liquid C, after carrying out homogenization under 65 DEG C of temperature, the pressure of 33 MPa, then 85
15 s of pasteurize is carried out at a temperature of DEG C, obtains feed liquid D；
(3) by the water of the quinoa rice of 2.0 kg and 10 kg 85 DEG C at a temperature of carry out 25 min of isothermal holding after be added feed liquid D
In, 100 kg are settled to, after mixing, in 138 DEG C of at a temperature of progress tubular type UHT, the time is 6 s, obtains feed liquid E；
(4) feed liquid E is subjected to canned, storage, obtains liquid purple sweet potato quinoa particle generation meal milk shake.
Embodiment 2:
(1) citrus fruit fibres for being 10 ︰ 4 ︰ 5 by mass ratio by 0.15 kg, gellan gum and the mixing of single, double fatty acid glyceride and
At suspension stabilizer and 0.3 kg antierythrite after mixing, obtain mixture；Add mixture into the raw ox of 25 kg
In cream, 20 min are sheared under conditions of speed is 1000 r/min, temperature is 60 DEG C, obtain feed liquid A；It is added in feed liquid A
The antierythrite of the resistant dextrin of 2.5 kg, the dilute cream of 1.0 kg and 3.2 kg after dispersing and dissolving, obtains feed liquid B；By 2.5
The oatmeal of the purple sweet potato powder of kg and 5.0 kg are added in the milk that 40 kg temperature are 45 DEG C, and dispersing and dissolving obtains feed liquid C；
(2) after mixing feed liquid B and feed liquid C, homogenization is carried out under 60 DEG C of temperature, the pressure of 35 MPa, then at 86 DEG C
At a temperature of carry out 10 s of pasteurize, obtain feed liquid D；
(3) by the water of the quinoa rice of 3.0 kg and 15 kg 105 DEG C at a temperature of carry out 5 min of isothermal holding after be added feed liquid D
In, 100 kg are settled to, after mixing, in 135 DEG C of at a temperature of progress tubular type UHT, the time is 10 s, obtains feed liquid E；
(4) feed liquid E is subjected to canned, storage, obtains liquid purple sweet potato quinoa particle generation meal milk shake.
Embodiment 3:
(1) by the citrus fruit fibres for being 6 ︰, 3 ︰ 8 by mass ratio of 0.3 kg, gellan gum and single, double fatty acid glyceride are mixed
Suspension stabilizer and 0.5 kg maltitol after mixing, obtain mixture；It adds mixture into the water of 25 kg,
18 min are sheared under conditions of speed is 600 r/min, temperature is 62 DEG C, obtain feed liquid A；3.0 kg are added in feed liquid A
Polydextrose, the cream of 0.5 kg and the maltitol of 2.0 kg, after dispersing and dissolving, obtain feed liquid B；By the purple sweet potato of 3.0 kg
The grain dust of powder and 4.0 kg are added 50 kg and are preheated in 48 DEG C of raw milk, and dispersing and dissolving obtains feed liquid C；
(2) after mixing feed liquid B and feed liquid C, homogenization is carried out under 64 DEG C of temperature, the pressure of 34 MPa, then at 84 DEG C
At a temperature of carry out 16 s of pasteurize, obtain feed liquid D；
(3) by the water of the quinoa rice of 1.0 kg and 4 kg 80 DEG C at a temperature of carry out 30 min of isothermal holding after be added feed liquid D
In, after mixing, in 136 DEG C of at a temperature of progress tubular type UHT, the time is 10 s, obtains feed liquid E；
(4) feed liquid E is subjected to canned, storage, obtains liquid purple sweet potato quinoa particle generation meal milk shake.
Embodiment 4:
(1) by the citrus fruit fibres for being 12 ︰, 2 ︰ 3 by mass ratio of 0.2 kg, gellan gum and single, double fatty acid glyceride are mixed
Suspension stabilizer and 0.4 kg maltitol be uniformly mixed, obtain mixture；It adds mixture into the water of 30 kg, In
Speed is 600 r/min, temperature shears 20 min under conditions of being 65 DEG C, obtains feed liquid A；It is added 1.0 kg's in feed liquid A
The maltitol of resistant dextrin, the dilute cream of 0.8 kg and 1.6 kg after dispersing and dissolving, obtains feed liquid B；By the purple sweet potato of 1.0 kg
(milk contains the whole milk powder and 5.5 of 4.5 kg in the milk that it is 50 DEG C to 40 kg temperature that the oatmeal of powder and 3.0 kg, which are added,
The skimmed milk power of kg), dispersing and dissolving obtains feed liquid C；
(2) after mixing feed liquid B and feed liquid C, after carrying out homogenization under 65 DEG C of temperature, the pressure of 30 MPa, then 83
20 s of pasteurize is carried out at a temperature of DEG C, obtains feed liquid D；
(3) by the water of the quinoa rice of 2.0 kg and 10 kg 95 DEG C at a temperature of carry out 15 min of isothermal holding after be added feed liquid D
In, 100 kg are settled to, after mixing, in 135 DEG C of at a temperature of progress tubular type UHT, the time is 10 s, obtains feed liquid E；
(4) feed liquid E is subjected to canned, storage, obtains liquid purple sweet potato quinoa particle generation meal milk shake.
Embodiment 5:
(1) by the citrus fruit fibres for being 4 ︰, 5 ︰ 10 by mass ratio of 0.2 kg, gellan gum and single, double fatty acid glyceride are mixed
Suspension stabilizer and 0.6 kg maltitol be uniformly mixed, obtain mixture；It adds mixture into the water of 30 kg, In
Speed is 1000 r/min, temperature shears 15 min under conditions of being 60 DEG C, obtains feed liquid A；It is added 1.5 kg's in feed liquid A
The maltitol of polydextrose, the dilute cream of 0.5 kg and 3.4 kg after dispersing and dissolving, obtains feed liquid B；By the purple sweet potato of 1.5 kg
In the raw milk that it is 45 DEG C to 40 kg temperature that the oatmeal of powder and 1.0 kg, which are added, dispersing and dissolving obtains feed liquid C；
(2) after mixing feed liquid B and feed liquid C, after carrying out homogenization under 60 DEG C of temperature, the pressure of 35 MPa, then 86
10 s of pasteurize is carried out at a temperature of DEG C, obtains feed liquid D；
(3) by the water of the quinoa rice of 2.5 kg and 15 kg 110 DEG C at a temperature of carry out 1 min of isothermal holding after be added feed liquid D
In, 100 kg are settled to, after mixing, in 140 DEG C of at a temperature of progress tubular type UHT, the time is 4 s, obtains feed liquid E；
(4) feed liquid E is subjected to canned, storage, obtains liquid purple sweet potato quinoa particle generation meal milk shake.
Test example:
Liquid purple sweet potato quinoa particle generation meal milk shake shelf life stability of the present invention and sensory evaluation
Evaluation method are as follows: 15 sensory evaluation persons Jing Guo professional training are to normal temperature storage liquid purple sweet potato quinoa in different time periods
Particle generation meal milk shake carries out subjective appreciation.
Standards of grading are as follows:
Logging is as follows:
It can be seen from the above result that liquid purple sweet potato quinoa particle generation meal milk shake prepared by the present invention, in quinoa particle mouthfeel and wind
Higher rating is obtained on taste, it is good up to product stability in 6 months shelf life, it is not in that bleed, layering and precipitating are existing
As.Especially 1 shelf life entirety highest scoring of embodiment, the especially mouthfeel of quinoa particle and system stability is best, product
Flavor is best.
The generation meal effect of liquid purple sweet potato quinoa particle generation meal milk shake prepared by embodiment 1 is assessed
Specific: 90 volunteers, male to female ratio 3: 1, age 25-45 are randomly divided into 3 groups, every group of 30 people.Record every group of aspiration
Person drinks the full abdomen time of the generation meal of purple sweet potato quinoa particle described in embodiment 1 300 g of milk shake in different time sections.
It can be seen from the above result that liquid purple sweet potato quinoa particle described in embodiment 1 meal milk shake generation in generation preferred for this invention
Effect of eating is preferable, and You Yidai breakfast and dinner effect are preferable.
Comparative example 1:
Suspension stabilizer citrus fruit fibres in comparative example 1, gellan gum and single, double fatty acid glyceride mass ratio are by embodiment 1
In 8 ︰, 3 ︰ 5 be changed to 8 ︰, 6 ︰ 5, remaining processing step and condition are the same as embodiment 1.
There is more serious gel after storage 3 days in liquid purple sweet potato quinoa particle generation meal milk shake prepared by comparative example 1
Phenomenon is unsuitable for the present invention.
Comparative example 2:
Suspension stabilizer citrus fruit fibres in comparative example 2, gellan gum and single, double fatty acid glyceride mass ratio are by embodiment 1
In 8 ︰, 3 ︰ 5 be changed to 15 ︰, 3 ︰ 5, remaining processing step and condition are the same as embodiment 1.
Liquid purple sweet potato quinoa particle generation meal milk shake prepared by comparative example 2 has good stability, but milk shake coarse mouthfeel,
It is unsuitable for the present invention.
Comparative example 3:
Citrus fruit fibres of the suspension stabilizer by 8 ︰, 3 ︰ 5 in embodiment 1, gellan gum and single, double glycerine fatty acid in comparative example 3
Ester is changed to the single, double fatty acid glyceride that mass ratio is 10: 9: 1, sucrose fatty ester and carragheen
(CN201711341826.4), remaining processing step and condition are the same as embodiment 1.
Liquid purple sweet potato quinoa particle generation meal milk shake prepared by comparative example 3 store under normal temperature conditions will appear within 30 days compared with
Serious fat floating (>=2 mm), quinoa particles sink after 50 days are unsuitable for the present invention.
Comparative example 4:
Citrus fruit fibres of the suspension stabilizer by 8 ︰, 3 ︰ 5 in embodiment 1, gellan gum and single, double glycerine fatty acid in comparative example 4
The gellan gum and single, double fatty acid glyceride that it is only 3 ︰ 5 comprising mass ratio that ester, which is changed to, remaining processing step and the same embodiment of condition
1。
There is more serious analysis at the 3rd day of storage in liquid purple sweet potato quinoa particle generation meal milk shake prepared by comparative example 4
Water (>=3 mm) and quinoa particle deposited phenomenon, at the 30th day, entire stabilising system collapse, was unsuitable for the present invention.
Comparative example 5:
The treatment conditions of quinoa rice are changed to 85 DEG C of heat preservations 40 by 85 DEG C of 25 min of heat preservation in embodiment 1 in comparative example 5
Min, remaining processing step and condition are the same as embodiment 1.
Quinoa malt and wheat are kept completely separate in liquid purple sweet potato quinoa particle generation meal milk shake prepared by comparative example 5, wheat
Grain is soft glutinous, and it is poor that white malt is dispersed in milk shake system visual experience, is unsuitable for the present invention.
Comparative example 6:
The treatment conditions of quinoa rice are changed to 75 DEG C of heat preservations 25 by 85 DEG C of 25 min of heat preservation in embodiment 1 in comparative example 6
Min, remaining processing step and condition are the same as embodiment 1.
Quinoa wheat does not cure completely in liquid purple sweet potato quinoa particle generation meal milk shake prepared by comparative example 6, white
Particle, mouthfeel is harder, and content of microorganisms is higher, and especially Number of spores is higher, if carrying out UHT sterilization not in time, preparation
Liquid purple sweet potato quinoa particle generation meal milk shake taste and flavor it is bad, be unsuitable for the present invention.
Claims (10)
1. a kind of liquid purple sweet potato quinoa particle generation meal milk shake, which is characterized in that mainly prepared by following weight percent raw material
It forms: milk 30-65%, grain dust 2.0-5.0%, carbohydrate 2.0-4.0%, purple sweet potato powder 1.0-3.0%, dietary fiber 1.0-
3.0%, quinoa rice 1.0-3.0%, dilute cream 0.5-1.0%, suspension stabilizer 0.15-0.3%, surplus are water；The suspension is steady
Determining agent is the citrus fruit fibres for being 4-12 ︰ 2-5 ︰ 3-10 by mass ratio, and gellan gum and single, double fatty acid glyceride mix.
The milk shake 2. generation according to claim 1 eats, which is characterized in that citrus fruit fibres in the suspension stabilizer, gellan gum
Mass ratio with single, double fatty acid glyceride is 6-10 ︰ 3-4 ︰ 5-8.
3. a kind of preparation method of the generation meal milk shake as described in claim any one of 1-2, which comprises the following steps:
(1) after mixing by suspension stabilizer and portion carbohydrate, mixture is obtained；By mixture water or part milk
After liquid carries out shearing dissolution, feed liquid A is obtained；Dietary fiber, dilute cream and remaining carbohydrate, dispersion are added in feed liquid A
After dissolution, feed liquid B is obtained；Purple sweet potato powder and grain dust are added in remaining milk, dispersing and dissolving obtains feed liquid C；
(2) after mixing feed liquid B and feed liquid C, homogeneous, pasteurize processing is successively carried out, feed liquid D is obtained；
(3) it after being pre-processed quinoa rice, is added in feed liquid D and is uniformly mixed, then carry out at tubular type ultra high temperature short time sterilization
Reason, obtains feed liquid E；
(4) feed liquid E is subjected to canned, storage, obtains liquid purple sweet potato quinoa particle generation meal milk shake.
4. preparation method according to claim 3, which is characterized in that in step (1), the temperature of shearing is 60-65 DEG C.
5. preparation method according to claim 3, which is characterized in that in step (1), the speed of shearing is 600-1000
r/min。
6. preparation method according to claim 3, which is characterized in that in step (2), the temperature of homogeneous is 60-65 DEG C.
7. preparation method according to claim 3, which is characterized in that in step (2), the pressure of homogeneous is 30-35
MPa。
8. preparation method according to claim 3, which is characterized in that in step (2), the temperature of pasteurize is 83-86
DEG C, the time is 10-20 s.
9. preparation method according to claim 3, which is characterized in that in step (3), the preprocess method are as follows: will
The quinoa meter Yu Shui that mass ratio is 1: 4-6 80-95 DEG C at a temperature of heat preservation 15-30 min or 105-110 DEG C at a temperature of
Keep the temperature 1-5 min.
10. preparation method according to claim 3, which is characterized in that in step (3), tubular type ultra high temperature short time sterilization
Temperature is 135-140 DEG C, and the time is 4-10 s.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114532502A (en) * | 2020-11-24 | 2022-05-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Purple sweet potato modified milk and preparation method thereof |
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| CN107927176A (en) * | 2017-12-14 | 2018-04-20 | 光明乳业股份有限公司 | A kind of quinoa particle milk and preparation method thereof |
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Application publication date: 20191105 |
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