CN110463763A - A kind of Poria cocos rice wine milk beverage and preparation method thereof - Google Patents
A kind of Poria cocos rice wine milk beverage and preparation method thereof Download PDFInfo
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- CN110463763A CN110463763A CN201910765158.0A CN201910765158A CN110463763A CN 110463763 A CN110463763 A CN 110463763A CN 201910765158 A CN201910765158 A CN 201910765158A CN 110463763 A CN110463763 A CN 110463763A
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- rice wine
- poria
- milk
- poria cocos
- water
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- 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
Abstract
The present invention provides a kind of Poria cocos rice wine milk beverages, it is prepared by following weight percent raw material: plain chocolate 40~50%, sweet rice wine filtrate 10~20%, poria stock solution 5~10%, xylitol 1.2~1.6%, perilla oil 0.1%, stabilizer 0.3%, remaining is pure water；The poria stock solution is the extracting solution of PORIA ALBA extracting in water.Poria cocos rice wine milk beverage of the present invention integrates nutrition and flavor using rice wine composite milk as carrier using Poria cocos and perilla oil as major function raw material, has effects that beautifying and anti-aging, while also enriching the kind of milk beverage industry, provides new selection for masses.Poria cocos rice wine milk beverage preparation method of the present invention is conducive to improve raw material availability, economize on resources, and entire preparation process is simple, has practical application promotional value.
Description
Technical field
Present invention relates particularly to a kind of Poria cocos rice wine milk beverages and preparation method thereof.
Background technique
Instantly, the bad life styles such as work and rest is irregular, stays up late have become normality, these undesirable life styles are held very much
Easily accelerate the aging of skin, and milk beverage currently on the market also lacks i.e. health but also with spy mostly based on mouthfeel and nutrition
The drink for determining effect is selected for consumer.
PORIA ALBA can invigorating the spleen, loss of appetite thin and weak to prolonged illness or have fatigue and asthenia concurrently, the weak patient of deficiency of vital energy spleen of diarrhea helps
The effect of spleen QI invigorating, and medicinal peace, curative effect is steady, and Dream of the Red Mansion ancient prescription " Poria cocos frost " shares Poria cocos and milk, plays
The effect of beautifying face and moistering lotion, but it is literary works creation, lacks practice reference, after it spreads a century, does not still have
Public receiving is obtained, also there are no this Poria cocos by ancient prescription currently on the market combines with modern consumer consumption habit
Beverage.
Summary of the invention
To solve the above problems, it is former by following weight percent the present invention provides a kind of Poria cocos rice wine milk beverage
Material is prepared:
Milk 40~50%, sweet rice wine filtrate 10~20%, poria stock solution 5~10%, xylitol 1.2~1.6%, perillaseed
Oil 0.1%, stabilizer 0.3%, remaining is water；
The poria stock solution is the extracting solution of Poria cocos extracting in water.
Further, it is prepared by following weight percent raw material:
Milk 50%, sweet rice wine filtrate 15%, poria stock solution 5%, xylitol 1.4%, perilla oil 0.1%, stabilizer
0.3%, remaining is water.
Further, the milk is plain chocolate；The water is pure water；The Poria cocos is PORIA ALBA.
Further, the stabilizer by xanthan gum, carragheen, Arabic gum any one or a few be composed, it is excellent
Choosing: it is composed of xanthan gum, carragheen and three kinds of Arabic gum.
Further, the xanthan gum, carragheen and Arabic quality proportioning are 2:1:3.
Further, the poria stock solution the preparation method comprises the following steps:
PORIA ALBA is taken, pulverizes to 1~10 μm of partial size, adds 10 times of amount (w/w；G/g) water decocts 1~2h, cooling, mistake
Filter, obtains poria stock solution.
The present invention also provides a kind of preparation methods of aforementioned Poria cocos rice wine milk beverage, it includes the following steps:
A) aforementioned proportion raw material is taken；
B) sweet rice wine filtrate is mixed with milk, obtains rice wine composite milk；
C) xylitol and stabilizer are taken, adds water-swellable, then mixes, supplies with poria stock solution, step b) rice wine composite milk, perilla oil
Water is mixed thoroughly, homogeneous, and degassing sterilizes to get Poria cocos rice wine milk beverage.
Further, the step b) milk is plain chocolate；
Further, the step c) water is pure water.
Further, the step c) stabilizer is xanthan gum, carragheen and Arab, quality proportioning 2:1:3.
Further, 30~40MPa of step c) the homogeneous pressure, 30~50 DEG C of temperature；The devolatilization vacuum degree is maintained at
0.07~0.09Mpa；The sterilizing uses ultra high temperature short time sterilization method；The temperature of the ultra high temperature short time sterilization method is 131 DEG C,
Instantaneous time 3s.
Poria cocos rice wine milk beverage of the present invention is a kind of milky, semifluid shape beverage, embodies to Sinitic biography
The diversity for holding, and having filled up milk beverage industry market vacancy, having increased milk beverage, has combined the nutriture value of milk beverage
Value and effect value, can satisfy consumer demand.
Poria cocos rice wine milk beverage of the present invention, using Poria cocos and perilla oil as major function raw material, using rice wine composite milk as carrier, Ji Ying
It supports and flavor is in one, have effects that beautifying and anti-aging, provide new selection for masses.Poria cocos rice wine milk beverage of the present invention
In preparation method, the raw material of poria stock solution is the Poria cocos powder after pulverizing, since the partial size of Poria cocos Ultramicro-powder is minimum, through abundant
Will not leave behind residue after cooked filtering, can be completely used for making, this avoids because filter it is insufficient caused by effective component damage
It loses, is conducive to improve raw material availability, economize on resources, and entire preparation process is simple, has practical application promotional value.
Obviously, above content according to the present invention is not being departed from according to the ordinary technical knowledge and customary means of this field
Under the premise of the above-mentioned basic fundamental thought of the present invention, the modification, replacement or change of other diversified forms can also be made.
The specific embodiment of form by the following examples remakes further specifically above content of the invention
It is bright.But the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to example below.It is all to be based on above content of the present invention
The technology realized all belongs to the scope of the present invention.
Detailed description of the invention
Fig. 1 Poria cocos rice wine milk beverage of the present invention
Specific embodiment
Raw material, equipment used in the specific embodiment of the invention are known product, are obtained by purchase commercial product.
The Poria cocos rice wine milk beverage of the present invention of embodiment 1
Formula:
Plain chocolate 750g, sweet rice wine filtrate 225g, poria stock solution 75g, xylitol 21g, perilla oil 1.5g, xanthan gum
1.5g, carragheen 0.75g, Arabic gum 2.25g, pure water 450g；
Raw material poria stock solution preparation method:
It is preferred that the good PORIA ALBA without obvious bitter taste of matter, is pulverized into the Poria cocos Ultramicro-powder that partial size is 1 μm~10 μm,
Poria cocos Ultramicro-powder 20g is weighed, pure water 200g is added, 1h is decocted and obtains poria stock solution after cooling, filtering；
Raw material sweet rice wine filtrate preparation method:
It is preferred that the sweet rice wine that matter is good, filtering, obtain sweet rice wine filtrate；
Poria cocos rice wine milk beverage preparation method:
A) preparation of rice wine composite milk: sweet rice wine filtrate is mixed with plain chocolate, obtains rice wine composite milk；
C) deploy: by xylitol, xanthan gum, carragheen, Arabic gum with pure water-swellable, then with poria stock solution, rice wine
Cream, perilla oil mixing, are added purified water remainder and stir evenly；
D) 30~40MPa of pressure, 30~50 DEG C of high-pressure homogeneous processing of feed liquid temperature homogeneous: are used；
E) deaerate: the feed liquid after homogeneous enters vacuum receiver degassing, and vacuum degree is maintained at 0.07~0.09MPa；
F) it sterilizes: using 131 DEG C, 3s ultra high temperature short time sterilization method carries out sterilization treatment；
G) finished stock storage after aseptic packaging of the feed liquid after sterilizing.
Beneficial effects of the present invention are further illustrated below by way of test example.
The screening of 1 Poria cocos raw material process of test example
After PORIA ALBA is crushed, sieving is prepared into Fu according to the preparation method of embodiment 1 with the PORIA ALBA of different degrees of grinding
Siberian cocklebur rice wine milk beverage asks 50 people to carry out sensory evaluation scores.By sensory evaluation method, centrifugation suspends than the measurement with centrifugation rate,
Residue weight calculation method tests to obtain mouthfeel, stability and raw material availability, and specific assay method is as follows:
1, sensory evaluation
It is shown in Table 1.
1 Poria cocos rice wine milk beverage sensory evaluation criteria of table
2. the measurement of stability
(1) centrifugation rate measures
Using centrifugal determination.Prepare to claim its quality with graduated centrifuge tube and be denoted as m0, the Fu of certain mass is added
Siberian cocklebur rice wine milk beverage sample liquid continues to claim its quality and is denoted as m1, it is centrifuged 15min at 4500r/min with desk centrifuge, is discarded
Supernatant liquor, pipe and precipitating quality be referred to as m2.Centrifugation rate value is smaller, and sample liquid stability is bigger, then milk beverage is more steady
It is fixed.Its calculation formula difference is as follows:
In formula, SR is centrifugation rate；R is stability；m0For the quality of centrifuge tube, g；m1For centrifuge tube and sample emulsion
Gross mass, g；m2The gross mass of centrifuge tube and precipitating, g.
(2) it is centrifuged the measurement of suspension ratio
By Poria cocos rice wine milk beverage static 5 days in fresh keeping chamber of refrigerator, a certain amount of upper layer and bottom are accurately weighed respectively
Poria cocos rice wine milk beverage, is centrifuged 15min under 4500r/min, claim centrifuged deposit amount is respectively m1、m2.Centrifugation suspension ratio is got over
Close to 1, then milk beverage is more stable.Its calculation formula is as follows:
In formula, SSR is centrifugation suspension ratio；m1For the quality of upper layer precipitating, g；m2For the quality of lower sediment, g.
3. the measurement of raw material availability
The Poria cocos powder of different degrees of grinding is decocted, after the completion of 120 mesh screens, it is dry that residue carries out constant weight at 105 DEG C
It is dry, raw material availability is calculated with weight method, formula is as follows:
In formula, X is raw material availability (%)；M1For raw material butt quality (g)；M2For residual residue butt quality (g).
Through above method measurement result such as the following table 2.Have as seen from Table 2 using Poria cocos Ultramicro-powder as milk beverage made from raw material
Preferable flavor and stability, and raw material availability highest, possible cause are that Poria cocos Ultramicro-powder partial size is small, contact area is big, has
Conducive to abundant softening, the dissolution of tissue, and then promote the dissolution of the effective components such as pachymaran.
2 Poria cocos degree of grinding of table is to Poria cocos rice wine composite milk beverage flavor and stability influence
2 Poria cocos rice wine milk beverage of test example and commercially available Poria cocos Yoghourt compare
Poria cocos rice wine milk beverage (Fig. 1) made from embodiment 1 is compared into experiment with the Poria cocos Yoghourt bought on the market.
Please 50 people carry out subjective appreciation, test its mouthfeel and stability, measuring method is with test example 1, as a result as shown in table 3 below, use
Sensory evaluation scores, stability, centrifugation suspension ratio respectively account for 40%, 30%, 30% comprehensive score weighting method, carry out to the two quality comprehensive
Close evaluation.
3 comprehensive score table of table
Seen from table 3: the stability and mouthfeel of Poria cocos rice wine milk beverage of the present invention are better than commercially available Poria cocos drink, more
It is esthetically acceptable to the consumers.
To sum up, Poria cocos rice wine milk beverage of the present invention, integrates nutrition and flavor, has effects that beautifying and anti-aging, together
When also enrich the kind of milk beverage industry, provide new selection for masses.Poria cocos rice wine milk beverage preparation method of the present invention
In, the raw material of poria stock solution is the Poria cocos powder after pulverizing, and will not leave behind residue after sufficiently cooked filtering, can all use
In production, avoid because filter it is insufficient caused by effective component loss, be conducive to improve raw material availability, economize on resources,
And entirely preparation process is simple, has practical application promotional value.
Claims (10)
1. a kind of Poria cocos rice wine milk beverage, it is characterised in that: it is prepared by following weight percent raw material:
Milk 40~50%, sweet rice wine filtrate 10~20%, poria stock solution 5~10%, xylitol 1.2~1.6%, perilla oil
0.1%, stabilizer 0.3%, remaining is water；
The poria stock solution is the extracting solution of Poria cocos extracting in water；
The sweet rice wine filtrate is that commercially available sweet rice wine filters resulting filtrate.
2. beverage according to claim 1, it is characterised in that: it is prepared by following weight percent raw material:
Milk 50%, sweet rice wine filtrate 15%, poria stock solution 5%, xylitol 1.4%, perilla oil 0.1%, stabilizer 0.3%,
Remaining is water.
3. beverage according to claim 1 or claim 2, it is characterised in that: the milk is plain chocolate；The water is pure water；Institute
Stating Poria cocos is PORIA ALBA.
4. beverage according to claim 1 or claim 2, it is characterised in that: the stabilizer is by xanthan gum, carragheen, Arabic gum
Any one or a few is composed, preferably: being composed of xanthan gum, carragheen and three kinds of Arabic gum.
5. beverage according to claim 4, it is characterised in that: the xanthan gum, carragheen and Arabic quality proportioning are 2:
1:3.
6. beverage according to claim 1, it is characterised in that: the poria stock solution the preparation method comprises the following steps: take PORIA ALBA, ultra micro
It is crushed to 1~10 μm of partial size, adds 10 times of amount (v/w；G/g) water decocts 1~2h, and cooling, filtering obtains poria stock solution.
7. a kind of preparation method of Poria cocos rice wine milk beverage as claimed in claim 1 or 2, which is characterized in that it includes the following steps:
A) the as claimed in claim 1 or 22 proportion raw materials are taken；
B) sweet rice wine filtrate is mixed with milk, obtains rice wine composite milk；
C) xylitol and stabilizer are taken, adds water-swellable, then is mixed with poria stock solution, step b) rice wine composite milk, perilla oil, supplies water,
It mixes thoroughly, homogeneous, deaerates, sterilize to get Poria cocos rice wine milk beverage.
8. preparation method according to claim 7, which is characterized in that the step b) milk is plain chocolate；And/or step
Rapid c) the described water is pure water.
9. preparation method according to claim 7, which is characterized in that the step c) stabilizer is xanthan gum, carragheen
And Arab, quality proportioning 2:1:3.
10. preparation method according to claim 7, which is characterized in that step c) 30~40MPa of the homogeneous pressure, temperature
30~50 DEG C of degree；The devolatilization vacuum degree is maintained at 0.07~0.09Mpa；The sterilizing uses ultra high temperature short time sterilization method；Institute
The temperature for stating ultra high temperature short time sterilization method is 131 DEG C, instantaneous time 3s.
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Citations (5)
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|---|---|---|---|---|
| CN101449811A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Medicine fermented glutinous rice and production technique thereof |
| CN103725555A (en) * | 2012-10-15 | 2014-04-16 | 姚芳飞 | Wild banana and oxhorn banana health-care wine for assisting blood pressure reduction and preparation method thereof |
| CN107034092A (en) * | 2017-06-23 | 2017-08-11 | 江口县厚谊科技开发有限责任公司 | A kind of sealwort rice wine and preparation method thereof |
| CN108244607A (en) * | 2018-02-05 | 2018-07-06 | 西华大学 | One kind is enriched blood flavor glutinous rice vinasse sauce and preparation method thereof |
| CN109181960A (en) * | 2018-10-17 | 2019-01-11 | 安徽省福宁米业有限公司 | A kind of preparation method of health-care rice wine |
-
2019
- 2019-08-19 CN CN201910765158.0A patent/CN110463763A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449811A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Medicine fermented glutinous rice and production technique thereof |
| CN103725555A (en) * | 2012-10-15 | 2014-04-16 | 姚芳飞 | Wild banana and oxhorn banana health-care wine for assisting blood pressure reduction and preparation method thereof |
| CN107034092A (en) * | 2017-06-23 | 2017-08-11 | 江口县厚谊科技开发有限责任公司 | A kind of sealwort rice wine and preparation method thereof |
| CN108244607A (en) * | 2018-02-05 | 2018-07-06 | 西华大学 | One kind is enriched blood flavor glutinous rice vinasse sauce and preparation method thereof |
| CN109181960A (en) * | 2018-10-17 | 2019-01-11 | 安徽省福宁米业有限公司 | A kind of preparation method of health-care rice wine |
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| 付天松，等: "黄原胶与其它食品胶协同作用及其在果肉饮料和米酒中的应用", 《食品工业科技》 * |
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