CN110604177A - Milk product composition and preparation method and application thereof - Google Patents

Milk product composition and preparation method and application thereof Download PDF

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Publication number
CN110604177A
CN110604177A CN201910867914.0A CN201910867914A CN110604177A CN 110604177 A CN110604177 A CN 110604177A CN 201910867914 A CN201910867914 A CN 201910867914A CN 110604177 A CN110604177 A CN 110604177A
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milk
milk product
parts
powder
semen
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路国廷
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Individual
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Dairy Products (AREA)

Abstract

The invention provides a milk product composition which comprises the following components in parts by weight: 10-15 parts of bean products, 1-4 parts of dried fruits, 2-6 parts of wheaten food, 0.5-3 parts of meat and 1-4 parts of fruits and vegetables. The milk product composition provided by the invention not only meets the requirement of combining various nutritional ingredients, but also fully considers the preparation of the milk product composition into various forms, is convenient for different people to eat in different places, and enriches the variety of products.

Description

Milk product composition and preparation method and application thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to a milk product composition, and a preparation method and application thereof.
Technical Field
Nowadays, with the increasing pressure of life, the work and rest time is unstable, the diet is more and more irregular, the body is easily in a sub-health state, and even more, people face the trouble of many diseases.
Milk and various products thereof are healthy milk products with rich nutrition and easy digestion, and the dairy products on the market have a plurality of items, but can be classified into liquid milk, yoghourt, milk beverage, milk powder and cheese. Wherein, the pure milk generally depends on UHT technology to keep longer quality guarantee period; the quality guarantee period of the pasteurized milk with better nutrition maintenance is shorter; the seasoning milk contains certain additives, has good flavor, but does not accord with the development direction of health and cleanness of the dairy products; the sale of the yoghourt, the milk beverage and the cheese is mostly influenced by the transportation and storage environment, particularly the yoghourt product takes raw milk as a main raw material, and the lactose is converted into lactic acid after fermentation, so that the yoghourt product is endowed with soft fermentation flavor and a large amount of beneficial products brought by lactic acid bacteria metabolism, can meet the requirements of consumers on taste, mouthfeel, intestinal tract conditioning and absorption promotion, and is popular in the market, but the yoghourt has short shelf life and higher requirement on the sale environment, and generally needs refrigeration storage, so that the sale and consumption of the yoghourt are greatly limited.
The existing milk product has single component and more traditional taste.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a healthy nutritional health-care milk product.
The specific scheme is as follows:
the milk product composition comprises the following components in parts by weight: 20-30 parts of milk product, 0.5-1 part of dwarf lilyturf tuber powder, 0.05-0.1 part of sea-buckthorn powder, 0.5-1 part of edible tannic acid, 0.5-2 parts of D-sodium erythorbate, 0.2-0.8 part of tea polyphenol and 7-13 parts of auxiliary material.
In one specific embodiment of the invention, the paint comprises the following components in parts by weight: 27-30 parts of milk product, 0.8-1 part of radix ophiopogonis powder, 0.05-0.08 part of sea buckthorn powder, 0.5-0.8 part of edible tannic acid, 1-2 parts of D-sodium erythorbate, 0.5-0.8 part of tea polyphenol and 9-13 parts of auxiliary material.
In an embodiment of the present invention, the milk product includes one or more of milk, yogurt, whole milk powder, skim milk powder, milk protein powder, and cream.
In a specific embodiment of the invention, the auxiliary materials comprise one or more of fruits and vegetables, cereals, meat and dried fruits.
In a specific embodiment of the invention, the fruits and vegetables include one or more of apples, mangoes, grapes, watermelons, litchis, peaches, radishes, carrots, pickles, cedrela sinensis, leeks, cabbages, tomatoes, potatoes, laver, wax gourds, dried apricots, almonds, mulberries, figs, blueberries, kiwi fruits, hami melons, honeydew melons, muskmelons, crabapple fruits, pears, sweet potatoes, purple potatoes, yams, potatoes, cucumbers, okra, mushrooms, taros, sweet potatoes, eggplants and sesames.
In one embodiment of the invention, the cereal comprises one or more of rice and products thereof, millet and products thereof, wheat and products thereof, barley and products thereof, and buckwheat and products thereof.
In a specific embodiment of the invention, the meat includes one or more of pork, beef, mutton, fish, rabbit meat, chicken, pigeon meat and artificial meat.
In a specific embodiment of the invention, the dried fruit comprises one or more of almonds, pecans, pistachios, chestnuts, pili nuts, hazelnuts, cashews, walnuts, pinenuts, almonds, ginkgo nuts, desert fruits, torreya seeds, melon seeds, pumpkin seeds, peanuts and hawaii nuts.
In one embodiment of the present invention, the composition further comprises one or more food acceptable food additives, including but not limited to one or more of sweeteners, thickeners, stabilizers, preservatives, and the like.
The amounts of these additives can be referred to the amounts disclosed in the prior art or can be taken into consideration as appropriate depending on the circumstances.
The sweetener is a food additive for giving sweet taste to food, preferably sugar and/or sugar substitute. The sugar is commonly used in dairy industry, and preferably is sucrose products in various forms, such as white sugar and soft white sugar. The sugar substitute is a substance which can generate sweet taste or enhance sweet taste and has much lower calorie than sugar, preferably one or more of aspartame, acesulfame-k, sucralose and neotame, more preferably one or more of sucralose, acesulfame-k and neotame. The content of the sugar is preferably less than or equal to 6 percent, and more preferably 3 to 4 percent; the content of the sugar substitute is preferably less than or equal to 0.01 percent, and more preferably 0.003 to 0.005 percent; the above percentages do not include 0%, and all percentages are mass percentages.
The thickening agent refers to macromolecular substances which can be dissolved in water and fully hydrated under certain conditions to form a sticky and greasy solution, and is called a food thickening agent. It is an important class of food additives with a wide range of uses in the food industry, used to act as a gelling agent. A food additive for improving physical properties or texture state of food and making the food have good palatability. For example, pectin, sodium alginate, carrageenan, xanthan gum, locust bean gum, carboxymethyl cellulose, etc. can be used.
The stabilizer is a food additive which can make the food shaped and keep the shape and the texture stable. Mainly comprises carbohydrate derivatives such as colloid, dextrin, sugar ester and the like. The stabilizer in a broad sense can also comprise a coagulant, a chelating agent and the like, and is a composite additive which is formed by the coagulant, the chelating agent and the like and additives with other functions, for example, the additive for ice cream is a composite additive which is formed by an emulsifier, a stabilizer and the like. The invention can select gelatin, locust bean gum, carrageenan, etc.
The preservative is a substance capable of inhibiting the propagation of microorganisms in food, preventing food from going bad and prolonging the shelf life of the food. For example, natural preservatives containing plant extracts as the main ingredient include tea polyphenols extracted from tea leaves, glycyrrhizin extracted from the traditional Chinese medicinal material licorice root, pectin methylesterase generated by decomposing pectin present in fruits and vegetables such as apples, grapes and oranges, and agar oligosaccharides obtained by enzymatically decomposing agar extracted from seaweeds. Recently, many plant extracts such as ginkgo biloba extract, cinnamon extract, clove extract, rosemary extract, red yeast extract, capsicum extract and capsicum extract have been reported to have strong bactericidal action and can be used as natural preservatives.
In one embodiment of the invention, the preparation form comprises tablets, powders, liquids and pastes.
The invention also provides a preparation method of the milk product composition, which comprises the following steps:
1) stirring and mixing a milk product, dwarf lilyturf tuber powder, sea buckthorn powder, edible tannic acid, D-sodium erythorbate, tea polyphenol and water, and stirring for 15-25min at the stirring speed of 300-;
2) homogenizing the primary mixed solution at 60-65 deg.C under 15-20Mpa to obtain homogenized solution;
3) sterilizing the homogeneous solution, cooling the feed liquid to 25-30 ℃, simultaneously adding enzyme and strain for enzymolysis and fermentation, and standing for 4-6h to obtain a fermentation solution;
4) carrying out post-treatment on the obtained fermentation solution;
5) dehydrating the auxiliary materials, and packaging with the obtained product in the step 4).
Wherein, lactase can be adopted as the enzymolysis; the bacterial species are conventional fermentation inoculants in the art, preferably Lactobacillus bulgaricus (Lactobacillus bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus); the fermentation inoculum preferably further comprises one or more of Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (Lactobacillus plantarum) and Bifidobacterium (Bifidobacterium); the Bifidobacterium is preferably one or more of Bifidobacterium adolescentis (Bifidobacterium adolescentis), Bifidobacterium infantis (Bifidobacterium infantis), Bifidobacterium longum (Bifidobacterium longum), Bifidobacterium breve (Bifidobacterium breve), Bifidobacterium animalis (Bifidobacterium animalis) and Bifidobacterium bifidum (Bifidobacterium bifidum). The amount of the fermentation inoculum is 0.004-0.008 percent, and the percentage is the mass percentage.
The auxiliary materials are dehydrated, namely any dehydrated cured product is adopted, and the vegetable crisps in the instant noodle seasoning packet can be prepared by adopting a preparation method. The preparation method can be adopted as follows: and (3) placing the prepared auxiliary materials into slices or small blocks and the like in baking equipment on a baking tray, arranging the auxiliary materials in order, baking for about 10-15 min after the baking oven is preheated to 160 ℃ until the surfaces of the auxiliary materials are golden yellow, and then turning over the baking equipment and baking the auxiliary materials until the auxiliary materials are baked and dehydrated. Or the method disclosed in the prior art, such as the dehydration method described in the preparation method of the CN100512675C dehydrated product.
The auxiliary materials are dehydrated, so that the nutrition can be further enriched, and the appearance and sense can be enhanced.
The milk product composition is used as edible additive in the fields of food and beverage.
In one embodiment of the invention, the food comprises cake and bread; the beverage comprises milk tea and coffee.
If the milk product is added to the cake to enhance the taste of the cake, and if the powdered and flaky milk product is added to the coffee, the milk product can replace the traditional milk with liquid directly added, and the coffee is packaged together, so that the cake is more convenient than the cake with liquid.
Compared with the prior art, the invention has the beneficial effects that:
the milk product prepared by the invention can be directly eaten as a snack, can be mixed with other foods for eating and the like, integrates the nutrition of milk and the mouthfeel of other components flexibly, and is more easily accepted by mass consumers in a consumption form.
The composition prepared by the invention is rich in nutrition, can be independently packaged, is convenient to carry, is mellow, sweet and greasy in taste due to the addition of fruits, vegetables, dried fruits or meat, can be taken anytime and anywhere without increasing the edible burden, and has no time limitation and no side effect.
Thirdly, the milk product prepared by the invention can be used as an auxiliary additive of various foods and beverages.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
In the present application, the raw materials and auxiliary materials may be commercially available without specific claims. The operation of the present invention can be carried out with reference to the contents of the prior art without specific description, and is not limited to the same field, but similar fields, such as concentration, etc.
Example 1
A method of preparing a dairy composition comprising:
1) stirring and mixing 20 parts of milk product, 0.5 part of dwarf lilyturf tuber powder, 0.05 part of sea-buckthorn powder, 0.5 part of edible tannic acid, 0.5 part of D-sodium erythorbate, 0.2 part of tea polyphenol and water, and stirring for 15min at the stirring speed of 300r/min to obtain a primary mixed solution;
2) homogenizing the primary mixed solution at 60 deg.C under 15Mpa to obtain homogenized solution;
3) pasteurizing the homogeneous solution, cooling the feed liquid to 25 ℃, simultaneously adding enzyme and strain for enzymolysis and fermentation, standing for 3h, heating to 35 ℃, and standing for 1h to obtain a fermentation solution;
4) sterilizing the obtained fermentation solution again;
5) 7 parts of auxiliary materials are dehydrated and then are respectively packaged with the auxiliary materials obtained in the step 4), and the auxiliary materials are mixed together when being eaten.
Example 2
A method of preparing a dairy composition comprising:
1) stirring and mixing 23 parts of milk product, 0.5 part of radix ophiopogonis powder, 0.05 part of sea buckthorn powder, 0.6 part of edible tannic acid, 1 part of D-sodium erythorbate, 0.4 part of tea polyphenol and water, and stirring for 20min at the stirring speed of 350r/min to obtain a primary mixed solution;
2) homogenizing the primary mixed solution at 60 deg.C under 17Mpa to obtain homogenized solution;
3) pasteurizing the homogeneous solution, cooling the feed liquid to 28 ℃, simultaneously adding enzyme and strain for enzymolysis and fermentation, standing for 3.5h, heating to 35 ℃, and standing for 1.5h to obtain a fermentation solution;
4) concentrating the obtained fermented solution to obtain paste, and sterilizing again;
5) 8 parts of auxiliary materials are dehydrated and then are respectively packaged with the auxiliary materials obtained in the step 4), and the auxiliary materials are mixed together when being eaten.
Example 3
A method of preparing a dairy composition comprising:
1) stirring and mixing 30 parts of milk product, 1 part of radix ophiopogonis powder, 0.1 part of sea buckthorn powder, 0.5 part of edible tannic acid, 2 parts of D-sodium erythorbate, 0.8 part of tea polyphenol and water, and stirring for 25min at the stirring speed of 700r/min to obtain a primary mixed solution;
2) homogenizing the primary mixed solution at 65 deg.C under 20Mpa to obtain homogenized solution;
3) pasteurizing the homogeneous solution, cooling the feed liquid to 30 ℃, simultaneously adding enzyme and strain for enzymolysis and fermentation, standing for 4h, heating to 40 ℃, and standing for 2h to obtain a fermentation solution;
4) concentrating the fermented solution to obtain paste, oven drying to obtain powder, and sterilizing.
5) And (3) dehydrating 13 parts of the auxiliary materials, and then respectively packaging with the materials obtained in the step (4), and mixing the materials together when eating.
Example 4
A method of preparing a dairy composition comprising:
1) stirring and mixing 27 parts of milk product, 0.8 part of dwarf lilyturf tuber powder, 0.08 part of sea-buckthorn powder, 0.7 part of edible tannic acid, 1.5 parts of D-sodium erythorbate, 0.7 part of tea polyphenol and water, and stirring for 20min at the stirring speed of 400r/min to obtain a primary mixed solution;
2) homogenizing the primary mixed solution at 60 deg.C under 17Mpa to obtain homogenized solution;
3) pasteurizing the homogeneous solution, cooling the feed liquid to 30 ℃, simultaneously adding enzyme and strain for enzymolysis and fermentation, standing for 4h, heating to 40 ℃, and standing for 2h to obtain a fermentation solution;
4) concentrating, drying, pressing into tablet, and sterilizing;
5) dehydrating 11 parts of auxiliary materials, mixing with the mixture obtained in the step 4), and packaging, wherein the auxiliary materials can be directly brewed for eating.
Example 5
A method of preparing a dairy composition comprising:
1) stirring and mixing 30 parts of milk product, 1 part of dwarf lilyturf tuber powder, 0.08 part of sea-buckthorn powder, 0.8 part of edible tannic acid, 2 parts of D-sodium erythorbate, 0.7 part of tea polyphenol and water, and stirring for 25min at the stirring speed of 700r/min to obtain a primary mixed solution;
2) homogenizing the primary mixed solution at 65 deg.C under 20Mpa to obtain homogenized solution;
3) pasteurizing the homogeneous solution, cooling the feed liquid to 30 ℃, simultaneously adding enzyme and strain for enzymolysis and fermentation, standing for 4h, heating to 40 ℃, and standing for 2h to obtain a fermentation solution;
4) processing the obtained fermentation solution into powder, and sterilizing again;
5) and (3) dehydrating 12 parts of the auxiliary materials, mixing with the mixture obtained in the step 4), and packaging, wherein the mixture can be directly brewed for eating.
The milk product comprises one or more of milk, yoghourt, whole milk powder, skim milk powder, milk protein powder and cream.
The auxiliary materials are dehydrated, namely any dehydrated cured product is adopted, and the vegetable crisps in the instant noodle seasoning packet can be prepared by adopting a preparation method. The preparation method can be adopted as follows: and (3) placing the prepared auxiliary materials into slices or small blocks and the like in baking equipment on a baking tray, arranging the auxiliary materials in order, baking for about 10-15 min after the baking oven is preheated to 160 ℃ until the surfaces of the auxiliary materials are golden yellow, and then turning over the baking equipment and baking the auxiliary materials until the auxiliary materials are baked and dehydrated. Or the method disclosed in the prior art, such as the dehydration method described in the preparation method of the CN100512675C dehydrated product.
In any of the above embodiments of the present invention, the auxiliary materials include one or more of fruits and vegetables, cereals, meats, and dried fruits.
Specifically, the fruits and vegetables comprise one or more of apples, mangoes, grapes, watermelons, litchis, peaches, radishes, carrots, caraway, cedrela sinensis, Chinese chives, Chinese cabbages, tomatoes, potatoes, laver, white gourds, dried apricots, almonds, mulberries, figs, blueberries, kiwi fruits, hami melons, honeydew melons, muskmelons, crabapple fruits, pears, sweet potatoes, purple potatoes, yams, potatoes, cucumbers, okra, lentinus edodes, taros, sweet potatoes, eggplants and sesames.
The cereal comprises one or more of rice and its product, millet and its product, wheat and its product, barley and its product, and buckwheat and its product.
The meat includes one or more of pork, beef, mutton, fish, rabbit meat, chicken, pigeon meat, and artificial meat.
The dried fruit comprises one or more of fructus Armeniacae dulcis, fructus pecan, pistachio, semen Castaneae, pili nut, semen Coryli Heterophyllae, fructus Anacardii, semen Juglandis, semen Pini, semen Armeniacae amarum, semen Ginkgo, desert fruit, semen Torreyae, semen Benincasae, semen Cucurbitae, semen Arachidis Hypogaeae, and macadamia nut.
The composition can be added with additives applied in the food field according to requirements. The amounts of these additives can be referred to the amounts disclosed in the prior art or can be taken into consideration as appropriate depending on the circumstances.
The sweetener is a food additive for giving sweet taste to food, preferably sugar and/or sugar substitute. The sugar is commonly used in dairy industry, and preferably is sucrose products in various forms, such as white sugar and soft white sugar. The sugar substitute is a substance which can generate sweet taste or enhance sweet taste and has much lower calorie than sugar, preferably one or more of aspartame, acesulfame-k, sucralose and neotame, more preferably one or more of sucralose, acesulfame-k and neotame. The content of the sugar is preferably less than or equal to 6 percent, and more preferably 3 to 4 percent; the content of the sugar substitute is preferably less than or equal to 0.01 percent, and more preferably 0.003 to 0.005 percent; the above percentages do not include 0%, and all percentages are mass percentages.
The thickening agent refers to macromolecular substances which can be dissolved in water and fully hydrated under certain conditions to form a sticky and greasy solution, and is called a food thickening agent. It is an important class of food additives with a wide range of uses in the food industry, used to act as a gelling agent. A food additive for improving physical properties or texture state of food and making the food have good palatability. For example, pectin, sodium alginate, carrageenan, xanthan gum, locust bean gum, carboxymethyl cellulose, etc. can be used.
The stabilizer is a food additive which can make the food shaped and keep the shape and the texture stable. Mainly comprises carbohydrate derivatives such as colloid, dextrin, sugar ester and the like. The stabilizer in a broad sense can also comprise a coagulant, a chelating agent and the like, and is a composite additive which is formed by the coagulant, the chelating agent and the like and additives with other functions, for example, the additive for ice cream is a composite additive which is formed by an emulsifier, a stabilizer and the like. The invention can select gelatin, locust bean gum, carrageenan, etc.
The preservative is a substance capable of inhibiting the propagation of microorganisms in food, preventing food from going bad and prolonging the shelf life of the food. For example, natural preservatives containing plant extracts as the main ingredient include tea polyphenols extracted from tea leaves, glycyrrhizin extracted from the traditional Chinese medicinal material licorice root, pectin methylesterase generated by decomposing pectin present in fruits and vegetables such as apples, grapes and oranges, and agar oligosaccharides obtained by enzymatically decomposing agar extracted from seaweeds. Recently, many plant extracts such as ginkgo biloba extract, cinnamon extract, clove extract, rosemary extract, red yeast extract, capsicum extract and capsicum extract have been reported to have strong bactericidal action and can be used as natural preservatives.
The preparation form of the composition comprises powder, tablets, liquid, paste and the like. The composition can be prepared into food and beverage, is not limited to the above listed dosage forms, can be prepared into all the dosage forms disclosed in the prior art, and can be added with appropriate auxiliary materials acceptable in the field in the preparation of each dosage form.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The milk product composition is characterized by comprising the following components in parts by weight: 20-30 parts of milk product, 0.5-1 part of dwarf lilyturf tuber powder, 0.05-0.1 part of sea-buckthorn powder, 0.5-1 part of edible tannic acid, 0.5-2 parts of D-sodium erythorbate, 0.2-0.8 part of tea polyphenol and 7-13 parts of auxiliary material.
2. The milk product composition according to claim 1, comprising the following components in parts by weight: 27-30 parts of milk product, 0.8-1 part of radix ophiopogonis powder, 0.05-0.08 part of sea buckthorn powder, 0.5-0.8 part of edible tannic acid, 1-2 parts of D-sodium erythorbate, 0.5-0.8 part of tea polyphenol and 9-13 parts of auxiliary material.
3. The milk product composition of claim 1, wherein: the milk product comprises one or more of milk, yogurt, whole milk powder, skimmed milk powder, milk protein powder and butter.
4. The milk product composition of claim 1, wherein: the auxiliary materials comprise one or more of fruits and vegetables, cereals, meat and dried fruits.
5. The milk product composition of claim 4, wherein:
the fruits and vegetables comprise one or more of apples, mangoes, grapes, watermelons, litchis, peaches, radishes, carrots, caraway, cedrela sinensis, Chinese chives, cabbages, tomatoes, potatoes, laver, white gourds, dried apricots, almonds, mulberries, figs, blueberries, kiwi fruits, hami melons, honeydew melons, muskmelons, crabapple fruits, pears, sweet potatoes, purple potatoes, yams, potatoes, cucumbers, okra, mushrooms, taros, sweet potatoes, eggplants and sesames;
the cereals include one or more of rice and its product, millet and its product, wheat and its product, barley and its product, and buckwheat and its product;
the meat comprises one or more of pork, beef, mutton, fish, rabbit meat, chicken, pigeon meat and artificial meat;
the dried fruit comprises one or more of fructus Armeniacae dulcis, fructus pecan, pistachio, semen Castaneae, pili nut, semen Coryli Heterophyllae, fructus Anacardii, semen Juglandis, semen Pini, semen Armeniacae amarum, semen Ginkgo, desert fruit, semen Torreyae, semen Benincasae, semen Cucurbitae, semen Arachidis Hypogaeae, and macadamia nut.
6. The milk product composition of claim 1, wherein: the composition further comprises one or more food acceptable food additives, wherein the food additives comprise one or more of a sweetening agent, a thickening agent and a stabilizing agent.
7. The milk product composition of claim 1, wherein: the preparation forms include tablet, powder, liquid and paste.
8. A method of preparing a milk product composition according to any of claims 1 to 7, comprising:
1) stirring and mixing a milk product, dwarf lilyturf tuber powder, sea buckthorn powder, edible tannic acid, D-sodium erythorbate, tea polyphenol and water, and stirring for 15-25min at the stirring speed of 300-;
2) homogenizing the primary mixed solution at 60-65 deg.C under 15-20Mpa to obtain homogenized solution;
3) sterilizing the homogeneous solution, cooling the feed liquid to 25-30 ℃, simultaneously adding enzyme and strain for enzymolysis and fermentation, and standing for 4-6h to obtain a fermentation solution;
4) carrying out post-treatment on the obtained fermentation solution;
5) dehydrating the auxiliary materials, and packaging with the obtained product in the step 4).
9. Use of a milk product composition according to any of claims 1 to 7 as an edible additive in the field of food and beverages.
10. Use according to claim 9, characterized in that: the food comprises cake and bread; the beverage comprises milk tea and coffee.
CN201910867914.0A 2019-09-15 2019-09-15 Milk product composition and preparation method and application thereof Pending CN110604177A (en)

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