CN110892918A - Low-fat milk beverage containing dietary fibers and preparation method thereof - Google Patents
Low-fat milk beverage containing dietary fibers and preparation method thereof Download PDFInfo
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- CN110892918A CN110892918A CN201911138246.4A CN201911138246A CN110892918A CN 110892918 A CN110892918 A CN 110892918A CN 201911138246 A CN201911138246 A CN 201911138246A CN 110892918 A CN110892918 A CN 110892918A
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Abstract
The invention discloses a low-fat milk beverage containing dietary fiber and a preparation method thereof, wherein the low-fat milk beverage comprises the following components in percentage by mass: 100-200 parts of low-fat milk powder, 10-25 parts of lactalbumin, 10-15 parts of emulsifier, 2-8 parts of stabilizer, 15-25 parts of carrot, 25-35 parts of oat, 10-15 parts of buckwheat, 10-15 parts of soybean, 5-10 parts of purple sweet potato, 5-8 parts of corn flour, 15-30 parts of coconut, 6-15 parts of fructo-oligosaccharide, 20-30 parts of galacto-oligosaccharide, 5-8 parts of white granulated sugar and 600 parts of purified water prepared from 400 broken milk; the invention mixes the turbid liquid obtained by milling oat and buckwheat and dissolving in water with carrot base juice and yam bean pulp to obtain the dietary fiber liquid, the dietary fiber liquid has various water-insoluble fibers and water-soluble fibers and is rich in nutrition, and after the dietary fiber liquid is mixed with the mixed low-fat milk, the milk beverage with low fat and rich dietary fiber can be obtained, so that the nutritional effect is more comprehensive.
Description
Technical Field
The invention relates to the technical field of milk beverage processing, in particular to a low-fat milk beverage containing dietary fibers and a preparation method thereof.
Background
With the rapid development of the food industry, the dependence of modern society on the food industry is gradually increased, wherein milk beverage is one of common beverages in people's life, and for adults, the milk beverage is not only supplied with energy by the milk beverage, but also is often emphasized on high-quality protein contained in the milk beverage, so that the milk beverage is more hopeful to have less fat, so that low-fat milk beverage is produced, the low-fat milk beverage is subjected to a degreasing process, and partial fat in raw milk is removed by utilizing the principle of centrifugal separation;
however, such low-fat, skim milk beverages have not gained wide consumer acceptance and, although they have been on the market for some time and are similar in price to full-fat milk beverages, they are not sold in large quantities, and first, such low-fat milk beverages have limited nutrition and, in the context of current over-refinement of diets and over-processing in the food industry, increasingly expose potential threats that may affect people's health and life: the dietary fiber content in the food is less and less, and meanwhile, the raw materials are not fully utilized, so that the milk beverage with multiple nutrients is a future trend, and secondly, the low-fat milk beverage has poor taste, is similar to water and is relatively weak and is not favored by many consumers, so the invention provides the low-fat milk beverage containing the dietary fiber and the preparation method thereof, and aims to solve the defects in the prior art.
Disclosure of Invention
Aiming at the problems, the invention provides a low-fat milk beverage containing dietary fiber and a preparation method thereof, wherein the turbid liquid obtained by milling oat and buckwheat and dissolving in water is mixed with carrot base juice and yam bean pulp to obtain the dietary fiber liquid, the dietary fiber liquid has various water-insoluble fibers and water-soluble fibers and is rich in nutrition, the low-fat milk beverage rich in dietary fiber can be obtained after the dietary fiber liquid is fused with mixed low-fat milk, the nutritional effect is more comprehensive, the galactooligosaccharide is added, the low-fat milk beverage is utilized by various beneficial bacteria in intestinal tracts most comprehensively, the propagation of bifidobacterium and lactobacillus can be promoted simultaneously, the propagation of some harmful bacteria can be inhibited, and the health care effect is achieved.
The invention provides a low-fat milk beverage containing dietary fibers, which comprises the following components in percentage by mass: 200 parts of low-fat milk powder, 10-25 parts of lactalbumin, 10-15 parts of emulsifier, 2-8 parts of stabilizer, 15-25 parts of carrot, 25-35 parts of oat, 10-15 parts of buckwheat, 10-15 parts of soybean, 5-10 parts of purple sweet potato, 5-8 parts of corn flour, 15-30 parts of coconut, 6-15 parts of fructo-oligosaccharide, 20-30 parts of galacto-oligosaccharide, 5-8 parts of white granulated sugar and 600 parts of purified water 400.
The further improvement lies in that: comprises the following components in percentage by mass: 150 parts of low-fat milk powder, 20 parts of whey protein, 11 parts of emulsifier, 3 parts of stabilizer, 20 parts of carrot, 30 parts of oat, 12 parts of buckwheat, 13 parts of soybean, 6 parts of purple sweet potato, 6 parts of corn flour, 25 parts of coconut, 9 parts of fructo-oligosaccharide, 25 parts of galacto-oligosaccharide, 7 parts of white granulated sugar and 500 parts of purified water.
The further improvement lies in that: the emulsifier is maltodextrin, and the stabilizer is pectin.
A method for preparing a low-fat milk beverage containing dietary fiber comprises the following steps:
the method comprises the following steps: heating purified water to 70-80 ℃, pouring low-fat milk powder into the purified water, stirring for 5-10 minutes, obtaining low-fat milk after the low-fat milk powder is completely melted into the purified water, heating the low-fat milk to 80-90 ℃, adding whey protein into the low-fat milk, and stirring for 5-10 minutes to obtain mixed low-fat milk for later use;
step two: cleaning and peeling fresh carrots, juicing two thirds of the carrots by using a juicer, sieving, collecting carrot filtered juice, mixing the carrot filtered juice with purified water according to the ratio of 1: 2, heating and completely stirring to obtain carrot bottom juice;
step three: removing impurities from soybeans, cleaning, soaking, grinding and sieving to obtain selected soybeans, cutting fresh purple sweet potatoes into a plurality of small pieces, mixing the small pieces with the selected soybeans in a dry manner, putting the dry mixture into a pulping machine, and pulping for 10-20 minutes to obtain soybean-potato pulp;
step four: grinding oat and buckwheat in a grinding machine to enable the mixture of the oat and the buckwheat to be ground into fine powder, then adding purified water, heating to 100 ℃, stirring for 15-20 minutes until the fine powder is dissolved in water to obtain turbid liquid, then mixing the turbid liquid with the carrot base juice obtained in the second step and the yam bean pulp obtained in the third step, adding purified water, heating to 90 ℃, stirring for 25-30 minutes until the carrot base juice is molten to obtain dietary fiber liquid;
step five: placing corn flour into purified water, heating and stirring, adding lotus root starch, stirring, cooling after complete mixing to obtain gelatinous corn blocks, then placing the corn blocks and the coconut into a granulator, granulating, keeping the temperature at room temperature to obtain corn kernels and coconut particles with the same caliber, adding the corn kernels and the coconut particles into the dietary fiber liquid obtained in the fourth step, and uniformly stirring;
step six: uniformly mixing pectin and white granulated sugar in a ratio of 1: 5, adding into purified water for dissolving, keeping the temperature of the purified water at normal temperature, grinding with a colloid mill, and adding into the dietary fiber liquid obtained in the fifth step to suspend corn kernels and coconut particles to obtain a dietary fiber suspension;
step seven: adding the dietary fiber suspension obtained in the sixth step into the mixed low-fat milk obtained in the first step, heating to 100 ℃, simultaneously adding purified water at 100 ℃ for stirring, cooling to 80 ℃ after stirring for 20-30 minutes, adding fructo-oligosaccharide and galacto-oligosaccharide, stirring for 15-25 minutes until the fructo-oligosaccharide and the galacto-oligosaccharide are completely dissolved, then adding maltodextrin and stirring for 25-35 minutes to obtain a low-fat milk beverage containing dietary fibers, wherein the temperature is guaranteed to be 80 ℃;
step eight: and (4) homogenizing the low-fat milk beverage containing the dietary fibers obtained in the seventh step in a homogenizer for 30-40 minutes, and then cooling, sterilizing, filling, inspecting by lamp and packaging to obtain a finished product.
The further improvement lies in that: in the second step, the remaining one third of the carrots are put into a granulator to be made into granules, the caliber of the granules is controlled to be 0.3-0.8 mm, and then the carrot granules are added into the carrot base juice and stirred uniformly.
The further improvement lies in that: in the third step, in the pulping process, the temperature is heated to 80-120 ℃ for 10-12 minutes until the yam bean pulp is completely boiled.
The further improvement lies in that: in the fourth step, after the mixture of the oat and the buckwheat is ground into fine powder, the fine powder is sieved, and the particle size of the fine powder is controlled to be 350-fold sieve with 500 meshes.
The further improvement lies in that: in the fifth step, the grain size of the corn kernels and the coconut granules is controlled to be 0.5-1 mm by a granulator.
The further improvement lies in that: in the eighth step, the pressure during homogenizing is controlled to be 14-21 MPa, and the temperature is controlled to be 60 ℃.
The invention has the beneficial effects that: the invention mixes the turbid liquid obtained by milling oat and buckwheat and dissolving in water with carrot base juice and sweet potato slurry to obtain the dietary fiber liquid which has various water-insoluble fibers and water-soluble fibers and is rich in nutrition, and can obtain the milk beverage with low fat and rich in dietary fibers after being fused with mixed low-fat milk, the nutritional effect is more comprehensive, the galacto-oligosaccharide is added, the milk beverage is most comprehensively utilized by various beneficial bacteria in intestinal tracts, the reproduction of bifidobacterium and lactobacillus can be simultaneously promoted, the reproduction of some harmful bacteria can be inhibited, the health care effect is achieved, meanwhile, the corn kernels, the coconut fruit particles and the carrot particles are suspended by adding the corn kernels, the coconut fruit particles and the carrot particles and matching with the thickening effect of pectin, so that the milk beverage is more chewy, and the fructo-oligosaccharide not only maintains the sweet taste property of sucrose, but also is fresher than the sweet taste of the sucrose, optimizing taste, regulating intestinal flora, proliferating bifidobacteria, promoting calcium absorption, regulating blood fat, regulating immunity, resisting dental caries, etc. and adding maltodextrin can expand the volume of milk beverage, prevent caking, promote instant dissolution, prolong the shelf life of the product, lower cost, raise economic benefit, improve nutrient ratio, raise nutrient value and promote digestion and absorption.
Detailed Description
In order to further understand the present invention, the following detailed description will be made with reference to the following examples, which are only used for explaining the present invention and are not to be construed as limiting the scope of the present invention.
Example one
A low-fat milk beverage containing dietary fibers comprises the following components in percentage by mass: comprises the following components in percentage by mass: 100 parts of low-fat milk powder, 10 parts of whey protein, 10 parts of emulsifier, 2 parts of stabilizer, 15 parts of carrot, 25 parts of oat, 10 parts of buckwheat, 10 parts of soybean, 5 parts of purple sweet potato, 5 parts of corn flour, 15 parts of coconut, 6 parts of fructo-oligosaccharide, 20 parts of galacto-oligosaccharide, 5 parts of white granulated sugar and 400 parts of purified water.
The emulsifier is maltodextrin, and the stabilizer is pectin.
A method for preparing a low-fat milk beverage containing dietary fiber comprises the following steps:
the method comprises the following steps: heating purified water to 75 ℃, pouring low-fat milk powder into the purified water, stirring for 8 minutes, obtaining low-fat milk after the low-fat milk powder is completely melted into the purified water, heating the low-fat milk to 85 ℃, adding whey protein into the low-fat milk, and stirring for 7 minutes to obtain mixed low-fat milk for later use;
step two: cleaning and peeling fresh carrots, juicing two thirds of the carrots by using a juicer, sieving the carrots, collecting carrot filtered juice, mixing the carrot filtered juice with purified water according to the ratio of 1: 2, heating and completely stirring the mixture to obtain carrot bottom juice, putting the remaining one third of the carrots into a granulator, granulating the carrot bottom juice into granules, controlling the caliber of the granules to be 0.5 mm, adding the carrot granules into the carrot bottom juice, and uniformly stirring the carrot granules;
step three: removing impurities from soybeans, cleaning, soaking, grinding and sieving to obtain selected soybeans, taking fresh purple sweet potatoes, cutting the fresh purple sweet potatoes into a plurality of small pieces, mixing the small pieces with the selected soybeans in a dry mode, putting the dry mixture into a pulping machine, pulping for 15 minutes to obtain sweet potato pulp, heating the mixture to 100 ℃ in the pulping process, and heating the mixture for 10 minutes until the sweet potato pulp is completely boiled;
step four: grinding the oat and the buckwheat in a grinding machine, grinding the mixture of the oat and the buckwheat into fine powder, sieving, controlling the particle size of the fine powder to be 400-mesh sieve, adding purified water, heating to 100 ℃, stirring for 18 minutes until the fine powder is dissolved in water to obtain turbid liquid, mixing the turbid liquid with the carrot base juice in the second step and the yam bean pulp in the third step, adding purified water, heating to 90 ℃, stirring for 28 minutes until the turbid liquid is molten to obtain dietary fiber liquid;
step five: placing corn flour into purified water, heating and stirring, adding lotus root starch, stirring, cooling after complete mixing to obtain gelatinous corn blocks, then placing the corn blocks and the coconut into a granulator, granulating, keeping the temperature at room temperature to obtain corn kernels and coconut particles with the same caliber, controlling the particle size of the corn kernels and the coconut particles to be 0.8 mm, adding the corn kernels and the coconut particles into the dietary fiber liquid obtained in the fourth step, and uniformly stirring;
step six: uniformly mixing pectin and white granulated sugar in a ratio of 1: 5, adding into purified water for dissolving, keeping the temperature of the purified water at normal temperature, grinding with a colloid mill, and adding into the dietary fiber liquid obtained in the fifth step to suspend corn kernels and coconut particles to obtain a dietary fiber suspension;
step seven: adding the dietary fiber suspension obtained in the step six into the mixed low-fat milk obtained in the step one, heating to 100 ℃, simultaneously adding purified water at 100 ℃ for stirring, cooling to 80 ℃ after stirring for 25 minutes, adding fructo-oligosaccharide and galacto-oligosaccharide, stirring for 22 minutes until the fructo-oligosaccharide and the galacto-oligosaccharide are completely dissolved, then adding maltodextrin and stirring for 27 minutes to obtain a low-fat milk beverage containing dietary fibers, wherein the temperature is ensured to be 80 ℃;
step eight: and (4) homogenizing the low-fat milk beverage containing the dietary fibers obtained in the seventh step in a homogenizer for 30-40 minutes, controlling the pressure at 18MPa and the temperature at 60 ℃, and then cooling, sterilizing, filling, inspecting by lamp and packaging to obtain a finished product.
Example two
A low-fat milk beverage containing dietary fibers comprises the following components in percentage by mass: comprises the following components in percentage by mass: 150 parts of low-fat milk powder, 20 parts of whey protein, 12 parts of emulsifier, 5 parts of stabilizer, 20 parts of carrot, 30 parts of oat, 13 parts of buckwheat, 12 parts of soybean, 9 parts of purple sweet potato, 6 parts of corn flour, 25 parts of coconut, 11 parts of fructo-oligosaccharide, 25 parts of galacto-oligosaccharide, 7 parts of white granulated sugar and 500 parts of purified water.
The emulsifier is maltodextrin, and the stabilizer is pectin.
A method for preparing a low-fat milk beverage containing dietary fiber comprises the following steps:
the method comprises the following steps: heating purified water to 75 ℃, pouring low-fat milk powder into the purified water, stirring for 8 minutes, obtaining low-fat milk after the low-fat milk powder is completely melted into the purified water, heating the low-fat milk to 85 ℃, adding whey protein into the low-fat milk, and stirring for 7 minutes to obtain mixed low-fat milk for later use;
step two: cleaning and peeling fresh carrots, juicing two thirds of the carrots by using a juicer, sieving the carrots, collecting carrot filtered juice, mixing the carrot filtered juice with purified water according to the ratio of 1: 2, heating and completely stirring the mixture to obtain carrot bottom juice, putting the remaining one third of the carrots into a granulator, granulating the carrot bottom juice into granules, controlling the caliber of the granules to be 0.5 mm, adding the carrot granules into the carrot bottom juice, and uniformly stirring the carrot granules;
step three: removing impurities from soybeans, cleaning, soaking, grinding and sieving to obtain selected soybeans, taking fresh purple sweet potatoes, cutting the fresh purple sweet potatoes into a plurality of small pieces, mixing the small pieces with the selected soybeans in a dry mode, putting the dry mixture into a pulping machine, pulping for 15 minutes to obtain sweet potato pulp, heating the mixture to 100 ℃ in the pulping process, and heating the mixture for 10 minutes until the sweet potato pulp is completely boiled;
step four: grinding the oat and the buckwheat in a grinding machine, grinding the mixture of the oat and the buckwheat into fine powder, sieving, controlling the particle size of the fine powder to be 400-mesh sieve, adding purified water, heating to 100 ℃, stirring for 18 minutes until the fine powder is dissolved in water to obtain turbid liquid, mixing the turbid liquid with the carrot base juice in the second step and the yam bean pulp in the third step, adding purified water, heating to 90 ℃, stirring for 28 minutes until the turbid liquid is molten to obtain dietary fiber liquid;
step five: placing corn flour into purified water, heating and stirring, adding lotus root starch, stirring, cooling after complete mixing to obtain gelatinous corn blocks, then placing the corn blocks and the coconut into a granulator, granulating, keeping the temperature at room temperature to obtain corn kernels and coconut particles with the same caliber, controlling the particle size of the corn kernels and the coconut particles to be 0.8 mm, adding the corn kernels and the coconut particles into the dietary fiber liquid obtained in the fourth step, and uniformly stirring;
step six: uniformly mixing pectin and white granulated sugar in a ratio of 1: 5, adding into purified water for dissolving, keeping the temperature of the purified water at normal temperature, grinding with a colloid mill, and adding into the dietary fiber liquid obtained in the fifth step to suspend corn kernels and coconut particles to obtain a dietary fiber suspension;
step seven: adding the dietary fiber suspension obtained in the step six into the mixed low-fat milk obtained in the step one, heating to 100 ℃, simultaneously adding purified water at 100 ℃ for stirring, cooling to 80 ℃ after stirring for 25 minutes, adding fructo-oligosaccharide and galacto-oligosaccharide, stirring for 22 minutes until the fructo-oligosaccharide and the galacto-oligosaccharide are completely dissolved, then adding maltodextrin and stirring for 27 minutes to obtain a low-fat milk beverage containing dietary fibers, wherein the temperature is ensured to be 80 ℃;
step eight: and (4) homogenizing the low-fat milk beverage containing the dietary fibers obtained in the seventh step in a homogenizer for 30-40 minutes, controlling the pressure at 18MPa and the temperature at 60 ℃, and then cooling, sterilizing, filling, inspecting by lamp and packaging to obtain a finished product. .
EXAMPLE III
A low-fat milk beverage containing dietary fibers comprises the following components in percentage by mass: comprises the following components in percentage by mass: 200 parts of low-fat milk powder, 25 parts of whey protein, 15 parts of emulsifier, 8 parts of stabilizer, 25 parts of carrot, 35 parts of oat, 15 parts of buckwheat, 15 parts of soybean, 10 parts of purple sweet potato, 8 parts of corn flour, 30 parts of coconut, 15 parts of fructo-oligosaccharide, 30 parts of galacto-oligosaccharide, 8 parts of white granulated sugar and 600 parts of purified water.
The emulsifier is maltodextrin, and the stabilizer is pectin.
A method for preparing a low-fat milk beverage containing dietary fiber comprises the following steps:
the method comprises the following steps: heating purified water to 75 ℃, pouring low-fat milk powder into the purified water, stirring for 8 minutes, obtaining low-fat milk after the low-fat milk powder is completely melted into the purified water, heating the low-fat milk to 85 ℃, adding whey protein into the low-fat milk, and stirring for 7 minutes to obtain mixed low-fat milk for later use;
step two: cleaning and peeling fresh carrots, juicing two thirds of the carrots by using a juicer, sieving the carrots, collecting carrot filtered juice, mixing the carrot filtered juice with purified water according to the ratio of 1: 2, heating and completely stirring the mixture to obtain carrot bottom juice, putting the remaining one third of the carrots into a granulator, granulating the carrot bottom juice into granules, controlling the caliber of the granules to be 0.5 mm, adding the carrot granules into the carrot bottom juice, and uniformly stirring the carrot granules;
step three: removing impurities from soybeans, cleaning, soaking, grinding and sieving to obtain selected soybeans, taking fresh purple sweet potatoes, cutting the fresh purple sweet potatoes into a plurality of small pieces, mixing the small pieces with the selected soybeans in a dry mode, putting the dry mixture into a pulping machine, pulping for 15 minutes to obtain sweet potato pulp, heating the mixture to 100 ℃ in the pulping process, and heating the mixture for 10 minutes until the sweet potato pulp is completely boiled;
step four: grinding the oat and the buckwheat in a grinding machine, grinding the mixture of the oat and the buckwheat into fine powder, sieving, controlling the particle size of the fine powder to be 400-mesh sieve, adding purified water, heating to 100 ℃, stirring for 18 minutes until the fine powder is dissolved in water to obtain turbid liquid, mixing the turbid liquid with the carrot base juice in the second step and the yam bean pulp in the third step, adding purified water, heating to 90 ℃, stirring for 28 minutes until the turbid liquid is molten to obtain dietary fiber liquid;
step five: placing corn flour into purified water, heating and stirring, adding lotus root starch, stirring, cooling after complete mixing to obtain gelatinous corn blocks, then placing the corn blocks and the coconut into a granulator, granulating, keeping the temperature at room temperature to obtain corn kernels and coconut particles with the same caliber, controlling the particle size of the corn kernels and the coconut particles to be 0.8 mm, adding the corn kernels and the coconut particles into the dietary fiber liquid obtained in the fourth step, and uniformly stirring;
step six: uniformly mixing pectin and white granulated sugar in a ratio of 1: 5, adding into purified water for dissolving, keeping the temperature of the purified water at normal temperature, grinding with a colloid mill, and adding into the dietary fiber liquid obtained in the fifth step to suspend corn kernels and coconut particles to obtain a dietary fiber suspension;
step seven: adding the dietary fiber suspension obtained in the step six into the mixed low-fat milk obtained in the step one, heating to 100 ℃, simultaneously adding purified water at 100 ℃ for stirring, cooling to 80 ℃ after stirring for 25 minutes, adding fructo-oligosaccharide and galacto-oligosaccharide, stirring for 22 minutes until the fructo-oligosaccharide and the galacto-oligosaccharide are completely dissolved, then adding maltodextrin and stirring for 27 minutes to obtain a low-fat milk beverage containing dietary fibers, wherein the temperature is ensured to be 80 ℃;
step eight: and (4) homogenizing the low-fat milk beverage containing the dietary fibers obtained in the seventh step in a homogenizer for 30-40 minutes, controlling the pressure at 18MPa and the temperature at 60 ℃, and then cooling, sterilizing, filling, inspecting by lamp and packaging to obtain a finished product. .
According to the first embodiment, the second embodiment and the third embodiment, the invention comprises the following components in percentage by mass: the low-fat milk beverage is prepared from 200 parts of low-fat milk powder 100-one, 10-25 parts of whey protein, 10-15 parts of emulsifier, 2-8 parts of stabilizer, 15-25 parts of carrot, 25-35 parts of oat, 10-15 parts of buckwheat, 10-15 parts of soybean, 5-10 parts of purple sweet potato, 5-8 parts of corn flour, 15-30 parts of coconut, 6-15 parts of fructo-oligosaccharide, 20-30 parts of galacto-oligosaccharide, 5-8 parts of white granulated sugar and 400-one 600 parts of purified water, and is rich in various dietary fibers, better in nutrition and health care effects, provided with suspended fruit particles and better in taste.
The invention mixes the turbid liquid obtained by milling oat and buckwheat and dissolving in water with carrot base juice and sweet potato slurry to obtain the dietary fiber liquid which has various water-insoluble fibers and water-soluble fibers and is rich in nutrition, and can obtain the milk beverage with low fat and rich in dietary fibers after being fused with mixed low-fat milk, the nutritional effect is more comprehensive, the galacto-oligosaccharide is added, the milk beverage is most comprehensively utilized by various beneficial bacteria in intestinal tracts, the reproduction of bifidobacterium and lactobacillus can be simultaneously promoted, the reproduction of some harmful bacteria can be inhibited, the health care effect is achieved, meanwhile, the corn kernels, the coconut fruit particles and the carrot particles are suspended by adding the corn kernels, the coconut fruit particles and the carrot particles and matching with the thickening effect of pectin, so that the milk beverage is more chewy, and the fructo-oligosaccharide not only maintains the sweet taste property of sucrose, but also is fresher than the sweet taste of the sucrose, optimizing taste, regulating intestinal flora, proliferating bifidobacteria, promoting calcium absorption, regulating blood fat, regulating immunity, resisting dental caries, etc. and adding maltodextrin can expand the volume of milk beverage, prevent caking, promote instant dissolution, prolong the shelf life of the product, lower cost, raise economic benefit, improve nutrient ratio, raise nutrient value and promote digestion and absorption.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A low-fat milk beverage containing dietary fiber, characterized in that: comprises the following components in percentage by mass: 200 parts of low-fat milk powder, 10-25 parts of lactalbumin, 10-15 parts of emulsifier, 2-8 parts of stabilizer, 15-25 parts of carrot, 25-35 parts of oat, 10-15 parts of buckwheat, 10-15 parts of soybean, 5-10 parts of purple sweet potato, 5-8 parts of corn flour, 15-30 parts of coconut, 6-15 parts of fructo-oligosaccharide, 20-30 parts of galacto-oligosaccharide, 5-8 parts of white granulated sugar and 600 parts of purified water 400.
2. A low-fat milk beverage containing dietary fiber according to claim 1, wherein: comprises the following components in percentage by mass: 150 parts of low-fat milk powder, 20 parts of whey protein, 11 parts of emulsifier, 3 parts of stabilizer, 20 parts of carrot, 30 parts of oat, 12 parts of buckwheat, 13 parts of soybean, 6 parts of purple sweet potato, 6 parts of corn flour, 25 parts of coconut, 9 parts of fructo-oligosaccharide, 25 parts of galacto-oligosaccharide, 7 parts of white granulated sugar and 500 parts of purified water.
3. A low-fat milk beverage containing dietary fiber according to claim 1, wherein: the emulsifier is maltodextrin, and the stabilizer is pectin.
4. A method for preparing a low-fat milk beverage containing dietary fibers is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: heating purified water to 70-80 ℃, pouring low-fat milk powder into the purified water, stirring for 5-10 minutes, obtaining low-fat milk after the low-fat milk powder is completely melted into the purified water, heating the low-fat milk to 80-90 ℃, adding whey protein into the low-fat milk, and stirring for 5-10 minutes to obtain mixed low-fat milk for later use;
step two: cleaning and peeling fresh carrots, juicing two thirds of the carrots by using a juicer, sieving, collecting carrot filtered juice, mixing the carrot filtered juice with purified water according to the ratio of 1: 2, heating and completely stirring to obtain carrot bottom juice;
step three: removing impurities from soybeans, cleaning, soaking, grinding and sieving to obtain selected soybeans, cutting fresh purple sweet potatoes into a plurality of small pieces, mixing the small pieces with the selected soybeans in a dry manner, putting the dry mixture into a pulping machine, and pulping for 10-20 minutes to obtain soybean-potato pulp;
step four: grinding oat and buckwheat in a grinding machine to enable the mixture of the oat and the buckwheat to be ground into fine powder, then adding purified water, heating to 100 ℃, stirring for 15-20 minutes until the fine powder is dissolved in water to obtain turbid liquid, then mixing the turbid liquid with the carrot base juice obtained in the second step and the yam bean pulp obtained in the third step, adding purified water, heating to 90 ℃, stirring for 25-30 minutes until the carrot base juice is molten to obtain dietary fiber liquid;
step five: placing corn flour into purified water, heating and stirring, adding lotus root starch, stirring, cooling after complete mixing to obtain gelatinous corn blocks, then placing the corn blocks and the coconut into a granulator, granulating, keeping the temperature at room temperature to obtain corn kernels and coconut particles with the same caliber, adding the corn kernels and the coconut particles into the dietary fiber liquid obtained in the fourth step, and uniformly stirring;
step six: uniformly mixing pectin and white granulated sugar in a ratio of 1: 5, adding into purified water for dissolving, keeping the temperature of the purified water at normal temperature, grinding with a colloid mill, and adding into the dietary fiber liquid obtained in the fifth step to suspend corn kernels and coconut particles to obtain a dietary fiber suspension;
step seven: adding the dietary fiber suspension obtained in the sixth step into the mixed low-fat milk obtained in the first step, heating to 100 ℃, simultaneously adding purified water at 100 ℃ for stirring, cooling to 80 ℃ after stirring for 20-30 minutes, adding fructo-oligosaccharide and galacto-oligosaccharide, stirring for 15-25 minutes until the fructo-oligosaccharide and the galacto-oligosaccharide are completely dissolved, then adding maltodextrin and stirring for 25-35 minutes to obtain a low-fat milk beverage containing dietary fibers, wherein the temperature is guaranteed to be 80 ℃;
step eight: and (4) homogenizing the low-fat milk beverage containing the dietary fibers obtained in the seventh step in a homogenizer for 30-40 minutes, and then cooling, sterilizing, filling, inspecting by lamp and packaging to obtain a finished product.
5. The method for preparing a low-fat milk beverage containing dietary fiber according to claim 4, wherein: in the second step, the remaining one third of the carrots are put into a granulator to be made into granules, the caliber of the granules is controlled to be 0.3-0.8 mm, and then the carrot granules are added into the carrot base juice and stirred uniformly.
6. The method for preparing a low-fat milk beverage containing dietary fiber according to claim 4, wherein: in the third step, in the pulping process, the temperature is heated to 80-120 ℃ for 10-12 minutes until the yam bean pulp is completely boiled.
7. The method for preparing a low-fat milk beverage containing dietary fiber according to claim 4, wherein: in the fourth step, after the mixture of the oat and the buckwheat is ground into fine powder, the fine powder is sieved, and the particle size of the fine powder is controlled to be 350-fold sieve with 500 meshes.
8. The method for preparing a low-fat milk beverage containing dietary fiber according to claim 4, wherein: in the fifth step, the grain size of the corn kernels and the coconut granules is controlled to be 0.5-1 mm by a granulator.
9. The method for preparing a low-fat milk beverage containing dietary fiber according to claim 4, wherein: in the eighth step, the pressure during homogenizing is controlled to be 14-21 MPa, and the temperature is controlled to be 60 ℃.
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| CN113519733A (en) * | 2021-07-23 | 2021-10-22 | 广州食尚说食品投资有限公司 | Liquid ready-to-drink beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113519733A (en) * | 2021-07-23 | 2021-10-22 | 广州食尚说食品投资有限公司 | Liquid ready-to-drink beverage and preparation method thereof |
| CN113519733B (en) * | 2021-07-23 | 2023-11-07 | 广州食尚说食品投资有限公司 | Liquid instant drink and preparation method thereof |
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