CN110692724A - Preparation method of milk beverage - Google Patents
Preparation method of milk beverage Download PDFInfo
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- CN110692724A CN110692724A CN201911177435.2A CN201911177435A CN110692724A CN 110692724 A CN110692724 A CN 110692724A CN 201911177435 A CN201911177435 A CN 201911177435A CN 110692724 A CN110692724 A CN 110692724A
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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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a milk beverage and a preparation method thereof, belonging to the field of beverage processing; wherein the weight parts of the components are as follows: 40-65 parts of milk, 25-35 parts of Chinese yam, 15-25 parts of lotus meat, 20-30 parts of poria cocos, 1-8 parts of lotus root polysaccharide, 0.1-1.5 parts of composite phosphate and 0.1-0.5 part of potassium sorbate. The invention aims to provide the milk beverage which has unique flavor, is sweet and tasty, has comprehensive and balanced nutrition, can supplement calcium and various mineral substances, has the effects of nourishing the stomach, strengthening the spleen, tonifying the kidney and calming the heart, and is convenient to eat.
Description
Technical Field
The invention relates to a milk beverage and a preparation method thereof, belonging to the technical field of beverage processing.
Background
Milk is one of the oldest natural beverages and is known as "white blood"; the milk mainly comprises water, fat, phospholipid, protein, lactose, inorganic salt, etc., and is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese and molybdenum. The milk is the best source of calcium for human body, and the proportion of calcium and phosphorus is very proper, thus being beneficial to the absorption of calcium. The traditional Chinese medicine considers that the milk is sweet in taste, mild in nature and slightly cold, enters heart, lung and stomach channels, and has the effects of tonifying deficiency, benefiting lung and stomach, promoting fluid production and lubricating intestines; can be used for treating asthenia, deficiency of qi and blood, malnutrition, dysphagia, gastric ulcer, duodenal ulcer, diabetes, and constipation.
Yam, rhizoma Dioscoreae, has the actions of tonifying spleen, tonifying lung, reinforcing kidney and replenishing essence. It is indicated for diarrhea due to spleen deficiency, chronic dysentery, cough due to asthenia, diabetes, spermatorrhea, leukorrhagia, and frequent micturition. According to the test result of yam by the Shandong province academy of agricultural sciences, the tuber of the yam contains 14.48 percent of crude protein, 3.48 percent of crude fiber, 43.7 percent of starch, 1.14 percent of sugar, 2.62 percent of potassium, 0.2 percent of phosphorus, 0.2 percent of calcium, 0.14 percent of magnesium, 5.51 percent of ash, 53.57 ppm of iron, 29.22 ppm of zinc, 10.58 ppm of copper and 5.38 ppm of manganese on average. The 18 amino acids needed by human beings include 16 Chinese yams. Shen nong Ben Cao Jing is called "mainly strengthen the middle-jiao and tonify deficiency, remove pathogenic cold and heat, tonify middle-jiao and strength, strengthen muscles, and improve hearing and eyesight after long-term administration".
The lotus meat is sweet and astringent in taste and neutral in nature and enters spleen, kidney and heart channels; has the effects of invigorating spleen, relieving diarrhea, invigorating kidney, arresting seminal emission, nourishing heart, and tranquilizing mind. Can be used for treating spleen deficiency, chronic diarrhea, spermatorrhea, leukorrhagia, palpitation, and insomnia.
Poria cocos is sweet and bland in taste, neutral in nature, and has the effects of benefiting water, excreting dampness, invigorating spleen and calming heart, and is commonly used for treating edema, oliguria, phlegm and fluid retention, palpitation, spleen deficiency, poor appetite, loose stool, diarrhea, uneasiness, palpitation and insomnia.
The above three medicinal materials can be mixed to achieve the effects of nourishing stomach, invigorating spleen, invigorating kidney, and calming heart.
In the prior art, CN201310662990 discloses a banana milk beverage, which is characterized in that every 500 parts by weight of the beverage is prepared from the following raw materials in parts by weight: 20-24 parts of lucid ganoderma, 2-3 parts of dogwood, 13-15 parts of water-soluble pearl powder, 15-17 parts of banana, 10-11 parts of bitter gourd powder, 13-16 parts of pawpaw, 11-14 parts of soybean, 11-15 parts of skimmed milk powder, 10-13 parts of grape seed, 12-16 parts of ginkgo leaf, 12-13 parts of white gourd, 13-15 parts of brown sugar, 10-11 parts of citric acid, 0.5-1 part of sodium citrate, 4-5 parts of an auxiliary agent and the balance of water; the technical scheme adopted by the invention is simple and easy to operate, and compared with the existing banana milk beverage, the beverage prepared by the invention has fine and smooth taste and unique flavor; can relieve insomnia symptom, tranquilize mind, and eliminate melancholy; can also clear heat, moisten lung, reduce blood fat, blood pressure and blood sugar, moisten intestine and relax bowel, and is suitable for long-term drinking.
The prior art CN200910152823 discloses a method for preparing a milk beverage for relieving osteoporosis, which comprises the steps of weighing quantitative soybeans, mulberries, teasel roots, lotus seeds and oysters, uniformly mixing, adding the weighed materials into water according to a certain proportion, decocting and filtering to obtain a filtrate, adding a certain amount of vitamin D and vitamin C into the filtrate, mixing, homogenizing, degassing, sterilizing and packaging to obtain the product. The product prepared by the invention contains rich nutrient substances, can supplement mineral substances such as calcium, phosphorus, iron and the like required by a human body, the contained soybean isoflavone can effectively prevent bone loss and promote bone formation, a proper amount of vitamin D is added to be used as a carrier of mineral calcium, so that the calcium is more easily absorbed by the human body to form bone, and the product is alkaline food, can improve acidic constitution, and can reduce the loss of calcium in the bone due to the neutralization of body fluid, so that various required nutrient substances can be integrally supplemented, the absorption of the calcium by the human body is promoted, and the osteoporosis is relieved.
Disclosure of Invention
The invention aims to provide the milk beverage which has unique flavor, is sweet and tasty, has comprehensive and balanced nutrition, can supplement calcium and various mineral substances, has the effects of nourishing the stomach, strengthening the spleen, tonifying the kidney and calming the heart, and is convenient to eat.
In order to achieve the purpose, the invention adopts the technical scheme that:
a milk beverage, characterized in that: the weight parts of each component are as follows:
40-65 parts of milk, 25-35 parts of Chinese yam, 15-25 parts of lotus meat, 20-30 parts of poria cocos, 1-8 parts of lotus root polysaccharide, 0.1-1.5 parts of composite phosphate and 0.1-0.5 part of potassium sorbate.
Specifically, a milk beverage which is characterized in that: the weight parts of each component are as follows:
65 parts of milk, 35 parts of Chinese yam, 15 parts of lotus meat, 20 parts of poria cocos, 5 parts of lotus root polysaccharide, 0.5 part of composite phosphate and 0.4 part of potassium sorbate.
The milk is sterilized milk or normal temperature milk.
The compound phosphate is one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate.
The lotus seed meat is lotus seed without plumule.
The preparation method and the process are as follows:
(1) cleaning: preparing rhizoma Dioscoreae, semen Nelumbinis, and Poria slice according to the above weight ratio, and cleaning.
(2) Soaking: mixing the yam, the lotus seed meat and the poria cocos slices obtained in the step (1), putting the mixture into a heating device, adding 4-5 times of water, and soaking for 1 hour.
(3) Heating: heating and boiling the extract obtained in the step (2) for 3-4 hours, and taking out the obtained immersion liquid; adding 1-3 times of water again, heating and boiling for 1-2 hr, and taking out the obtained steep. Heating the above two times, and mixing the filtrates.
(4) And (3) filtering: extracting the Chinese medicinal extractive solution obtained in step (3), mixing the two extractive solutions, coarse filtering, collecting the clear liquid, introducing into a liquid separator, fine filtering, and removing residue to obtain fine filtrate.
(5) Preparing materials: mixing the fine filtrate obtained in the step (4), lotus root polysaccharide and compound phosphate according to the weight part ratio, and homogenizing to prepare mixed syrup; pouring the syrup into the milk, and stirring uniformly.
(6) And (3) sterilization: performing high-temperature instantaneous sterilization on the product obtained in the step (5), wherein the sterilization temperature is 125-145 ℃, and the time is 5-7 seconds;
(7) filling: vacuum filling and sealing are adopted, the vacuum degree is 0.05-0.06Mpa, and the filling temperature is controlled at 65-75 ℃.
The invention has the beneficial effects that:
the milk beverage provided by the invention is unique in flavor, sweet and tasty, comprehensive and balanced in nutrition, capable of supplementing calcium and various mineral substances, has the effects of nourishing the stomach, tonifying the spleen, tonifying the kidney and calming the heart, and is convenient to eat.
Detailed Description
The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1
A milk beverage, characterized in that: the weight parts of each component are as follows:
65 parts of milk, 35 parts of Chinese yam, 15 parts of lotus meat, 20 parts of poria cocos, 5 parts of lotus root polysaccharide, 0.5 part of composite phosphate and 0.4 part of potassium sorbate.
The milk is sterilized milk or normal temperature milk.
The compound phosphate is one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate.
The lotus seed meat is lotus seed without plumule.
The preparation method and the process are as follows:
(1) cleaning: preparing rhizoma Dioscoreae, semen Nelumbinis, and Poria slice according to the above weight ratio, and cleaning.
(2) Soaking: mixing the yam, the lotus seed meat and the poria cocos slices obtained in the step (1), putting the mixture into a heating device, adding 4-5 times of water, and soaking for 1 hour.
(3) Heating: heating and boiling the extract obtained in the step (2) for 3-4 hours, and taking out the obtained immersion liquid; adding 1-3 times of water again, heating and boiling for 1-2 hr, and taking out the obtained steep. Heating the above two times, and mixing the filtrates.
(4) And (3) filtering: extracting the Chinese medicinal extractive solution obtained in step (3), mixing the two extractive solutions, coarse filtering, collecting the clear liquid, introducing into a liquid separator, fine filtering, and removing residue to obtain fine filtrate.
(5) Preparing materials: mixing the fine filtrate obtained in the step (4), lotus root polysaccharide and compound phosphate according to the weight part ratio, and homogenizing to prepare mixed syrup; pouring the syrup into the milk, and stirring uniformly.
(6) And (3) sterilization: performing high-temperature instantaneous sterilization on the product obtained in the step (5), wherein the sterilization temperature is 125-145 ℃, and the time is 5-7 seconds;
(7) filling: vacuum filling and sealing are adopted, the vacuum degree is 0.05-0.06Mpa, and the filling temperature is controlled at 65-75 ℃.
Example 2
A milk beverage, characterized in that: the weight parts of each component are as follows:
45 parts of milk, 30 parts of Chinese yam, 20 parts of lotus meat, 25 parts of poria cocos, 5 parts of lotus root polysaccharide, 1 part of composite phosphate and 0.3 part of potassium sorbate.
The milk is sterilized milk or normal temperature milk.
The compound phosphate is one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate.
The lotus seed meat is lotus seed without plumule.
The preparation method and the process are as follows:
(1) cleaning: preparing rhizoma Dioscoreae, semen Nelumbinis, and Poria slice according to the above weight ratio, and cleaning.
(2) Soaking: mixing the yam, the lotus seed meat and the poria cocos slices obtained in the step (1), putting the mixture into a heating device, adding 4-5 times of water, and soaking for 1 hour.
(3) Heating: heating and boiling the extract obtained in the step (2) for 3-4 hours, and taking out the obtained immersion liquid; adding 1-3 times of water again, heating and boiling for 1-2 hr, and taking out the obtained steep. Heating the above two times, and mixing the filtrates.
(4) And (3) filtering: extracting the Chinese medicinal extractive solution obtained in step (3), mixing the two extractive solutions, coarse filtering, collecting the clear liquid, introducing into a liquid separator, fine filtering, and removing residue to obtain fine filtrate.
(5) Preparing materials: mixing the fine filtrate obtained in the step (4), lotus root polysaccharide and compound phosphate according to the weight part ratio, and homogenizing to prepare mixed syrup; pouring the syrup into the milk, and stirring uniformly.
(6) And (3) sterilization: performing high-temperature instantaneous sterilization on the product obtained in the step (5), wherein the sterilization temperature is 125-145 ℃, and the time is 5-7 seconds;
(7) filling: vacuum filling and sealing are adopted, the vacuum degree is 0.05-0.06Mpa, and the filling temperature is controlled at 65-75 ℃.
Example 3
A milk beverage, characterized in that: the weight parts of each component are as follows:
40 parts of milk, 25 parts of Chinese yam, 15 parts of lotus meat, 20 parts of poria cocos, 1 part of lotus root polysaccharide, 0.1 part of composite phosphate and 0.1 part of potassium sorbate.
The milk is sterilized milk or normal temperature milk.
The compound phosphate is one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate.
The lotus seed meat is lotus seed without plumule.
The preparation method and the process are as follows:
(1) cleaning: preparing rhizoma Dioscoreae, semen Nelumbinis, and Poria slice according to the above weight ratio, and cleaning.
(2) Soaking: mixing the yam, the lotus seed meat and the poria cocos slices obtained in the step (1), putting the mixture into a heating device, adding 4-5 times of water, and soaking for 1 hour.
(3) Heating: heating and boiling the extract obtained in the step (2) for 3-4 hours, and taking out the obtained immersion liquid; adding 1-3 times of water again, heating and boiling for 1-2 hr, and taking out the obtained steep. Heating the above two times, and mixing the filtrates.
(4) And (3) filtering: extracting the Chinese medicinal extractive solution obtained in step (3), mixing the two extractive solutions, coarse filtering, collecting the clear liquid, introducing into a liquid separator, fine filtering, and removing residue to obtain fine filtrate.
(5) Preparing materials: mixing the fine filtrate obtained in the step (4), lotus root polysaccharide and compound phosphate according to the weight part ratio, and homogenizing to prepare mixed syrup; pouring the syrup into the milk, and stirring uniformly.
(6) And (3) sterilization: performing high-temperature instantaneous sterilization on the product obtained in the step (5), wherein the sterilization temperature is 125-145 ℃, and the time is 5-7 seconds;
(7) filling: vacuum filling and sealing are adopted, the vacuum degree is 0.05-0.06Mpa, and the filling temperature is controlled at 65-75 ℃.
Example 4
A milk beverage, characterized in that: the weight parts of each component are as follows:
50 parts of milk, 35 parts of Chinese yam, 25 parts of lotus meat, 30 parts of poria cocos, 8 parts of lotus root polysaccharide, 1.5 parts of composite phosphate and 0.5 part of potassium sorbate.
The milk is sterilized milk or normal temperature milk.
The compound phosphate is one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate.
The lotus seed meat is lotus seed without plumule.
The preparation method and the process are as follows:
(1) cleaning: preparing rhizoma Dioscoreae, semen Nelumbinis, and Poria slice according to the above weight ratio, and cleaning.
(2) Soaking: mixing the yam, the lotus seed meat and the poria cocos slices obtained in the step (1), putting the mixture into a heating device, adding 4-5 times of water, and soaking for 1 hour.
(3) Heating: heating and boiling the extract obtained in the step (2) for 3-4 hours, and taking out the obtained immersion liquid; adding 1-3 times of water again, heating and boiling for 1-2 hr, and taking out the obtained steep. Heating the above two times, and mixing the filtrates.
(4) And (3) filtering: extracting the Chinese medicinal extractive solution obtained in step (3), mixing the two extractive solutions, coarse filtering, collecting the clear liquid, introducing into a liquid separator, fine filtering, and removing residue to obtain fine filtrate.
(5) Preparing materials: mixing the fine filtrate obtained in the step (4), lotus root polysaccharide and compound phosphate according to the weight part ratio, and homogenizing to prepare mixed syrup; pouring the syrup into the milk, and stirring uniformly.
(6) And (3) sterilization: performing high-temperature instantaneous sterilization on the product obtained in the step (5), wherein the sterilization temperature is 125-145 ℃, and the time is 5-7 seconds;
(7) filling: vacuum filling and sealing are adopted, the vacuum degree is 0.05-0.06Mpa, and the filling temperature is controlled at 65-75 ℃.
Claims (6)
1. A milk beverage, characterized in that: the weight parts of each component are as follows:
40-65 parts of milk, 25-35 parts of Chinese yam, 15-25 parts of lotus meat, 20-30 parts of poria cocos, 1-8 parts of lotus root polysaccharide, 0.1-1.5 parts of composite phosphate and 0.1-0.5 part of potassium sorbate.
2. A milk beverage in accordance with claim 1, wherein: the weight parts of each component are as follows:
65 parts of milk, 35 parts of Chinese yam, 15 parts of lotus meat, 20 parts of poria cocos, 5 parts of lotus root polysaccharide, 0.5 part of composite phosphate and 0.4 part of potassium sorbate.
3. A milk beverage according to claim 1 or 2, wherein: the milk is sterilized milk or normal temperature milk.
4. A milk beverage according to claim 1 or 2, wherein: the compound phosphate is one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate.
5. A milk beverage according to claim 1 or 2, wherein: the lotus seed meat is lotus seed without plumule.
6. A milk beverage according to claims 1 to 5, characterized in that: the preparation method and the process are as follows:
(1) cleaning: preparing Chinese yam, lotus seed and poria cocos slices according to the above components, and cleaning;
(2) soaking: mixing the Chinese yam, the lotus seed and the poria cocos slices, putting the mixture into a heating device, adding 4-5 times of water, and soaking for 1 hour;
(3) heating: heating and boiling the extract obtained in the step (2) for 3-4 hours, and taking out the obtained immersion liquid; adding 1-3 times of water again, heating and boiling for 1-2 hr, and taking out the obtained steep;
heating the two times to obtain extractive solutions, and mixing;
(4) and (3) filtering: extracting the Chinese medicinal extractive solution obtained in step (3), mixing the two extractive solutions, coarse filtering, collecting clear liquid, introducing into a liquid separator, fine filtering, and removing residue to obtain fine filtrate;
(5) preparing materials: mixing the fine filtrate obtained in the step (4), lotus root polysaccharide and compound phosphate according to the weight part ratio, and homogenizing to prepare mixed syrup; pouring the syrup into the milk, and uniformly stirring;
(6) and (3) sterilization: performing high-temperature instantaneous sterilization on the product obtained in the step (5), wherein the sterilization temperature is 125-145 ℃, and the time is 5-7 seconds;
(7) filling: vacuum filling and sealing are adopted, the vacuum degree is 0.05-0.06Mpa, and the filling temperature is controlled at 65-75 ℃.
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| CN201911177435.2A CN110692724A (en) | 2019-11-27 | 2019-11-27 | Preparation method of milk beverage |
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| CN201911177435.2A CN110692724A (en) | 2019-11-27 | 2019-11-27 | Preparation method of milk beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938056A (en) * | 2020-08-22 | 2020-11-17 | 福建半亩方塘投资发展有限公司 | A compound protein beverage containing rhizoma Coptidis and its preparation method |
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| CN108294111A (en) * | 2018-02-06 | 2018-07-20 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of banana milk drink and preparation method thereof |
| CN109349347A (en) * | 2018-11-15 | 2019-02-19 | 王慕贞 | A kind of preparation method of lichee jujube milk drink |
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2019
- 2019-11-27 CN CN201911177435.2A patent/CN110692724A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103549A (en) * | 1993-12-09 | 1995-06-14 | 韩立 | Health milk and its preparation method |
| CN101611740A (en) * | 2009-08-06 | 2009-12-30 | 杭州六易科技有限公司 | A kind of preparation method of health-care milk |
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| CN106665927A (en) * | 2015-11-06 | 2017-05-17 | 焦秀英 | Black tea milk capable of nourishing stomach and preparation method of black tea milk |
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