CN111685183A - Liquid meal replacement dairy product compounded by black tartary buckwheat tea and oat and preparation method thereof - Google Patents
Liquid meal replacement dairy product compounded by black tartary buckwheat tea and oat and preparation method thereof Download PDFInfo
- Publication number
- CN111685183A CN111685183A CN202010484777.5A CN202010484777A CN111685183A CN 111685183 A CN111685183 A CN 111685183A CN 202010484777 A CN202010484777 A CN 202010484777A CN 111685183 A CN111685183 A CN 111685183A
- Authority
- CN
- China
- Prior art keywords
- buckwheat tea
- tartary buckwheat
- oat
- black tartary
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
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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
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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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
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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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
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
Abstract
The invention belongs to the technical field of food. The invention discloses a liquid meal replacement dairy product compounded by black tartary buckwheat tea and oat, which is prepared from protein raw materials, vegetable oil, black tartary buckwheat tea, oat flour, dietary fibers, sugar raw materials, an emulsifier, a stabilizer, an antioxidant, an enzyme preparation, nisin, edible essence, an acidity regulator and the balance of purified water; also discloses a preparation method of the liquid meal replacement dairy product compounded by the black tartary buckwheat tea and the oat. The invention successfully combines healthy plant black tartary buckwheat tea and oat and then applies the combination to dairy product development and production technology, can realize the requirement of long-time continuous production through special formula compatibility and emulsification stability system construction, can realize normal taste and stable quality of products in shelf life, and can realize the production technology and the packaging mode of ultra-clean hot-filling PET bottles and tetra Pak.
Description
Technical Field
The invention relates to the technical field of food, in particular to a liquid meal replacement dairy product compounded by black tartary buckwheat tea and oat and a preparation method thereof.
Background
The nielsen report shows that plant-based food sales exceed $ 33 billion in 2018, and it is expected that this figure will be expected to break through the 50 billion major relations by 2020. Innova Market instruments forecasts that the entire industry will start the plant-based revolution by 2020. The functional black tartary buckwheat tea is one of the buckwheat which is known as the king of five cereals by the current nutrition world, has light fragrance and slight bitter taste, has good nutritional value and is called as black pearl, various flavonoid substances contained in the black tartary buckwheat tea have the effects of reducing blood fat and blood sugar, and rutin accounts for about 80 percent of the total flavonoids of the tartary buckwheat. Oat contains the highest protein content in cereals, and oat protein contains 8 essential amino acids in a balanced ratio, wherein tryptophan and lysine are higher in content. The dietary fiber in the oat contains soluble and insoluble dietary fiber, wherein the oat beta-glucan with unique dietary therapy functions of reducing cholesterol, preventing constipation, controlling blood sugar and the like belongs to natural water-soluble dietary fiber.
Therefore, the food substitute milk which is developed by taking the milk as the basis and adding healthy and functional plant materials (the black tartary buckwheat tea, the oat and the oat beta-glucan) and has balanced nutrition meets the consumption requirements of consumers. The following technical problems need to be solved in the development process:
1. the black tartary buckwheat tea prepared by different processes is screened by taking the taste and the content of functional rutin as targets, and the extraction process is researched;
2. researching the optimal ratio of the black tartary buckwheat tea, the oat and the milk and the taste coordination, and screening the optimal ratio range of the plant protein and the animal protein by taking the optimal taste and balanced nutrition as targets;
3. the strengthening of the functional components of the dietary fiber has influence on the system stability;
4. research on the correlation degree of the enzymolysis degree of the oat and the risk of UHT coking in the continuous production process.
Disclosure of Invention
In order to solve the technical problems, the invention provides a liquid meal replacement dairy product containing black tartary buckwheat tea and oat and a preparation method thereof, and the core content of the invention is that plant raw materials with functionality (black tartary buckwheat tea and oat) and milk are selected to be scientifically proportioned, so that balanced nutrition of plant protein and animal protein is realized, and the product functionality is improved by strengthening functional components (oat beta-glucan). Meanwhile, in order to realize the continuous production of the product, several key technologies (research on an extraction process of the black tartary buckwheat tea, research on an accurate oat grinding enzymolysis treatment process, construction of an emulsion stabilization system and research on the balance of taste and nutrition of the mixture ratio of each key component) need to be solved, so that the normal continuous production of the product is ensured, and the quality stability of the product in the shelf life is ensured.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a liquid meal replacement dairy product compounded by black buckwheat tea and oat comprises the following components in 1000 mL:
50-130 g of protein raw material,
0 to 20 g of vegetable oil,
3-10 g of black tartary buckwheat tea,
30-60 g of oat flour,
1-15 g of dietary fiber,
0 to 30 g of sugar raw material,
0.1 to 3.0 g of emulsifier,
0.1 to 3.0 g of a stabilizer,
0.1 to 0.6 g of antioxidant,
0.02-0.6 g of enzyme preparation,
0.05-0.5 g of nisin,
0 to 1.0 g of edible essence,
0 to 0.7 g of acidity regulator,
the balance of purified water.
The liquid meal replacement dairy product with natural source functional components is prepared by adopting a vegetable protein raw material and a milk protein raw material as main components, adding sugar raw materials, vegetable fat, an emulsifier, a stabilizer, an antioxidant and other auxiliary materials and adopting an advanced treatment process and a blending process. In the above formulations, most of the components have been disclosed in the prior art, since the undisclosed raw materials are not allowed to be added to milk. The creativity of the invention is not only the simple mixing of each single raw material, but also the massive experiments for realizing the taste, the balance of nutrition, the quality stability in shelf life and the continuous production feasibility and screening out the integral solution of the optimal proportion of each component of the raw materials, the optimal processing technological parameters of the raw materials and the blending process.
Preferably, the protein material is at least one of whole milk powder, skim milk powder or concentrated milk protein.
Wherein the protein content of the concentrated milk protein is 50-90%, and the percentage is the mass percentage of the protein content in the total amount of the concentrated milk protein; for example, one or more of concentrated milk proteins with models of MPC-70 and MPC-80 are used.
Preferably, the oat flour is Australia oat flour, the protein content of the Australia oat flour is 10-15%, the oat beta-glucan content is 2.0-4.0%, and the dietary fiber content is 7.0-10.0%. The fat content is 7.0-10.0%.
Preferably, the vegetable oil is at least one of coconut oil or sunflower oil.
Preferably, the emulsifier is at least one of glyceryl monostearate, sucrose fatty acid ester or diacetyl tartaric acid ester of mono-and diglycerides.
Preferably, the sugar material is at least one of white granulated sugar, xylitol, maltitol, stevioside, mogroside, glucosyl stevioside or sucralose.
Preferably, the stabilizer is at least one of carrageenan, microcrystalline cellulose or gellan gum.
Wherein the carrageenan can be Iota-type carrageenan.
Preferably, the enzyme preparation is at least one of amylase or glucoamylase.
Preferably, the acidity regulator is at least one of sodium tripolyphosphate, sodium citrate, sodium bicarbonate or sodium hexametaphosphate.
Preferably, the antioxidant is at least one of natural vitamin E or sodium erythorbate.
Preferably, the dietary fiber is at least one of oat beta-glucan powder, polydextrose or resistant dextrin.
Wherein the oat beta-glucan raw material contains 60-70% of dietary fiber, and the polydextrose contains 90% or 95% of dietary fiber; the resistant dextrin had a dietary fiber content of 90%.
A preparation method of a liquid meal replacement dairy product compounded by black tartary buckwheat tea and oat comprises the following steps:
a) preparing milk: dispersing an emulsifier in water, adding vegetable oil after the emulsifier is fully dissolved, continuously stirring for 5-10 minutes, then adding a protein raw material for dispersing, continuously stirring for 15-25 minutes after the emulsifier is uniformly dispersed until the emulsifier is fully dissolved to prepare a milk liquid, and standing and hydrating the milk liquid for 25-35 minutes;
b) homogenizing and cooling milk;
c) dissolving a sugar material: dissolving the glycogen materials in water, and filtering for later use;
d) dissolving the stabilizer: dissolving a stabilizer in water for later use;
e) treating the black tartary buckwheat tea: adding the black tartary buckwheat tea into hot water with the temperature of 90-95 ℃ for extraction for 10-40 min, and cooling and filtering for later use;
f) oat flour treatment: dispersing and dissolving oat flour in water, adding an enzyme preparation, fully dissolving for 15-30 minutes to prepare cereal flour thick slurry, and then sequentially carrying out fine grinding, enzymolysis and enzyme deactivation treatment;
g) blending: mixing the components prepared or treated by the steps and other raw materials, and then fully stirring to prepare a feed liquid;
h) and (3) sterilizing and packaging: and (3) carrying out UHT sterilization on the feed liquid and packaging to obtain the liquid meal replacement dairy product compounded by the black tartary buckwheat tea and the oat.
Dispersing the emulsifier in hot water at 60-75 ℃ during dispersion; dissolving sugar raw material in water of above 70 deg.C, filtering, and cooling; the stabilizer is dissolved in water at 20-50 ℃.
Preferably, in the step b), the homogenizing temperature is 60-75 ℃, the homogenizing pressure is 15-30 MPa for the first stage and 5-6 MPa for the second stage; homogenizing and cooling to no higher than 25 deg.C.
Preferably, in step g), the treated black tartary buckwheat tea is added with an acidity regulator for adjustment back before being added.
Preferably, in step f), the oat flour is dissolved with or without an acidity regulator.
Conventional neutral dairy products are very popular in the market, including flavored milks such as banana milk, strawberry milk, and the like; the cereal milk comprises semen Sesami Niger milk, oat milk, etc.; various milk tea beverages such as assam milk tea, hong Kong milk tea and the like are also available; black tartary buckwheat tea is also very popular in the market as brewing tea. But the products of matching the black tartary buckwheat tea, the oat and the oat beta glucan with the milk for reducing blood sugar and cholesterol are few, one of the innovations of the invention is liquid grain milk which is developed by combining the healthy plant tea (tartary buckwheat) with certain functionality and daily drinking habits with outstanding people (oat) in grains and the milk, and the market location of integrating nutritional functions and meal replacement is realized.
A series of technical problems to be solved by the invention (for example, 1, research on an extraction process of black tartary buckwheat tea, 2, research on a fine-grinding enzymolysis treatment process of oat, 3, construction of an emulsion stabilizing system, 4, research on realization of taste and nutrition balance of the proportion of each key component, and 5, research on prevention of UHT coking in a continuous production process) are solved, so that the product adapts to an ultra-clean hot filling production process, normal continuous production feasibility is ensured, and meanwhile, the quality stability of the product in a shelf life is ensured.
Therefore, the invention has the following beneficial effects:
1. the liquid food replacement dairy product of the present invention can be produced on existing ultra-clean hot-fill production lines. The protein content is 2.5-3.5%, and the fat content is 2.5-4.0%; the content of dietary fiber (containing oat beta-glucan) is more than or equal to 1.5 percent; the mouthfeel is mellow, smooth, rich and full; the liquid meal replacement milk integrates double nutrition of plant protein and milk protein, contains plant-derived dietary fibers and flavonoid substances, and integrates balanced nutrition, functions and meal replacement;
2. the liquid food substitute dairy product is added with the black tartary buckwheat tea, the black tartary buckwheat tea is prepared by different types of processes, and comprises whole-skin tea, puffed tartary buckwheat tea, whole-embryo tea and the like, the whole-skin tea is screened through experiments to serve as a formula raw material, the whole-skin tea has the greatest contribution to the mouthfeel due to the natural burnt sweet aroma and the improved smooth feeling, and the optimal dosage range is 3-10 g/L;
3. oat flour and dietary fiber are added into the liquid formula milk product, and the content of the dietary fiber in a finished product reaches 1.5g/100 ml;
4. when the ratio of the vegetable protein content to the milk protein content in the liquid meal replacement dairy product is in the range of 1: 4-1: 8, the liquid meal replacement dairy product is mellow in taste and optimal in mouthfeel;
5. the liquid meal replacement dairy product realizes an online enzymolysis refining process by utilizing a one-stop fine grinding enzymolysis technology, solves the common UHT coking problem in the prior art, and has UHT continuous production time reaching more than 18 h.
Detailed Description
The technical solution of the present invention will be further described with reference to the following embodiments.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all 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.
In the present invention, all the equipments and materials are commercially available or commonly used in the industry, and the methods in the following examples are conventional in the art unless otherwise specified.
Example 1
The weight of each component of the example is calculated by the total amount of 1000 ml: 100 g of whole milk powder, 30 g of white granulated sugar, 6 g of black tartary buckwheat tea, 35g of oat flour, 2.0 g of oat beta-glucan, 12.5 g of polydextrose, 5g of coconut oil, 1.2 g of glycerin monostearate, 0.5 g of sucrose fatty acid ester, 0.3 g of carrageenan, 0.35g of gellan gum, 0.1 g of vitamin E, 0.5 g of sodium tripolyphosphate, 0.5 g of sodium erythorbate, 0.5 g of sodium bicarbonate, 0.15g of nisin, 0.025 g of an enzyme preparation (amylase), 0.5 g of edible essence and the balance of purified water.
The production process comprises the following steps: the preparation of milk liquid (dissolved milk of emulsifier, vegetable oil, protein raw material and the like) → hydration homogenization → stabilizer dissolution → black tartary buckwheat tea extraction and callback → dissolution refining, enzymolysis and enzyme deactivation of oat flour → glycogen dissolution → burdening → homogenization → sterilization → ultra-clean hot filling → cooling → labeling and boxing. The detailed description is as follows:
1) preparing milk: dispersing emulsifier and oleum Cocois in 70 deg.C hot water, dissolving completely, adding whole fat, dispersing, dissolving, and stirring for 20min to obtain milk solution;
2) hydration of milk: hydrating the milk at 55 deg.C for 30min under normal pressure;
3) homogenizing: the homogenization temperature is 65 ℃, the homogenization pressure is 25MPa for the first grade, and the homogenization pressure is 5MPa for the second grade;
4) sugar dissolving: adding white granulated sugar into hot water with the temperature of more than 70 ℃, fully dissolving, filtering, and cooling for later use;
5) dissolution of the stabilizer: adding the stabilizer into warm water at 35 ℃ for dissolving;
6) the treatment process of the black tartary buckwheat tea comprises the following steps: adding into 95 deg.C hot water, decocting for 20min, filtering, cooling, adding acidity regulator, and adjusting back for use.
7) The oat flour treatment process comprises the following steps: adding oat flour into normal-temperature water for dispersing and dissolving, adding an acidity regulator (sodium tripolyphosphate), adding an enzyme preparation (amylase), fully dissolving for 15-30 min, preparing a cereal flour thick slurry, adding the cereal flour thick slurry into one-stop online enzymolysis equipment to meet the enzymolysis process requirement, and enabling the thick slurry discharged from the equipment outlet to meet the enzymolysis degree requirement required in the process.
8) Blending: sequentially adding the raw materials prepared in the steps 1) -7) and the rest raw materials into a proportioning tank, and fully stirring and mixing for later use;
9) and (3) sterilization: carrying out UHT sterilization on the prepared feed liquid, and then filling by an ultra-clean hot filling machine;
10) cooling and boxing: and cooling the filled product by a temperature return bed, labeling, boxing and warehousing.
Example 2
The weight of each component of the example is calculated by the total amount of 1000 ml: the dosage of each component is as follows: 45 g of whole milk powder, 40 g of skim milk powder, 10g of sunflower seed oil, 20 g of xylitol, 0.05 g of stevioside, 8 g of black tartary buckwheat tea, 45 g of oat flour, 1.6 g of oat beta-glucan, 12 g of resistant dextrin, 0.8 g of glyceryl monostearate, 1.2 g of diacetyl tartaric acid monoglyceride, 0.15g of carrageenan, 1.5g of microcrystalline cellulose, 0.1 g of vitamin E, 0.5 g of sodium tripolyphosphate, 0.2 g of sodium citrate, 0.5 g of sodium erythorbate, 1.0 g of sodium bicarbonate, 0.15g of nisin, 0.05 g of an enzyme preparation (amylase), 0.5 g of edible essence and the balance of purified water.
The production process comprises the following steps: the preparation of milk (dissolving emulsifier, plant and protein materials) → hydration homogenization → stabilizer dissolution → black tartary buckwheat tea extraction and callback → dissolution, fine grinding, enzymolysis and enzyme deactivation treatment of oat flour → syrup dissolution → burdening → homogenization → sterilization → ultra-clean hot filling → cooling → labeling and boxing. The detailed description is as follows:
1) preparing milk: dispersing emulsifier and sunflower seed oil in hot water at 70 ℃, fully dissolving, adding whole milk powder, skim milk powder and sugar condensed milk, dispersing, dissolving, and continuously stirring for 15-25 min until fully dissolving to obtain milk liquid;
2) hydration of milk: hydrating the milk at 55 deg.C for 25min under normal pressure;
3) homogenizing: the homogenization temperature is 70 ℃, the homogenization pressure is 25MPa for the first grade, and the homogenization pressure is 5MPa for the second grade;
4) sugar dissolving: adding xylitol and stevioside into hot water with the temperature of more than 70 ℃, fully dissolving, filtering, and cooling for later use;
5) dissolution of the stabilizer: adding the stabilizer into warm water at 35 ℃ for dissolving;
6) the treatment process of the black tartary buckwheat tea comprises the following steps: adding into 95 deg.C hot water, decocting for 30min, filtering, cooling, adding acidity regulator, and adjusting back for use.
7) The oat flour treatment process comprises the following steps: adding oat flour into normal-temperature water for dispersing and dissolving, adding an acidity regulator (sodium tripolyphosphate and sodium citrate), adding an enzyme preparation, and fully dissolving for 15-30 min to prepare cereal flour thick slurry. Then the mixture is added into one-stop online enzymolysis equipment to meet the requirement of enzymolysis process, and the thick slurry discharged from the outlet of the equipment meets the requirement of enzymolysis degree required in the process.
8) Blending: sequentially adding the raw materials prepared in the steps 1) -7) and the rest raw materials into a proportioning tank, and fully stirring and mixing for later use;
10) and (3) sterilization: carrying out UHT sterilization on the prepared feed liquid, and then filling by an ultra-clean hot filling machine;
11) cooling and boxing: and cooling the filled product by a temperature return bed, labeling, boxing and warehousing.
The difference from the embodiment 1 is that: the method adopts whole milk powder and skimmed milk powder as protein raw materials, wherein the skimmed milk powder is added, and the use amount of the whole milk powder is different; glyceryl monostearate and diacetyl tartaric acid monoglyceride and diglyceride are adopted as emulsifiers, and the dosage of monoglyceride is different; carrageenan and microcrystalline cellulose are used as stabilizing agents, wherein the dosage of the carrageenan is different. Xylitol and stevioside are used as sugar raw materials. Sodium tripolyphosphate, sodium citrate and sodium bicarbonate are used as acidity regulators, wherein the dosage of the sodium bicarbonate is different. The consumption and extraction process of the black buckwheat tea are different. Oat flour and amylase were used in different amounts. Oat beta-glucan and resistant dextrin are used as dietary fiber sources, wherein the dosage of the oat beta-glucan is different.
Example 3
The weight of each component of the example is calculated by the total amount of 1000 ml: the dosage of each component is as follows: 72 g of whole milk powder, 10g of concentrated milk protein, 8 g of sunflower seed oil, 15g of xylitol, 0.05 g of mogroside, 10g of black tartary buckwheat tea, 60 g of oat powder, 1.5g of oat beta glucan, 11 g of polydextrose, 0.8 g of glyceryl monostearate, 1.2 g of diacetyl tartaric acid monoglyceride, 0.35g of carrageenan, 0.25g of gellan gum, 0.1 g of vitamin E, 0.5 g of sodium tripolyphosphate, 0.2 g of sodium hexametaphosphate, 0.25g of sodium erythorbate, 1.0 g of sodium bicarbonate, 0.15g of nisin, 0.08 g of enzyme preparation (amylase, 0.5 g of glucoamylase), 1.0 g of edible essence and the balance of purified water.
The production process comprises the following steps: the preparation of milk liquid (dissolved milk of emulsifier, vegetable oil, protein raw material and the like) → hydration homogenization → stabilizer dissolution → black tartary buckwheat tea extraction and callback → the dissolution enzymolysis and enzyme deactivation treatment of oat flour → glycogen material dissolution → burdening → homogenization → sterilization → ultra-clean hot filling → cooling → labeling and boxing. The detailed description is as follows:
1) preparing milk: dispersing emulsifier and sunflower seed oil in hot water at 70 ℃, fully dissolving, adding whole milk powder, skim milk powder and sugar condensed milk, dispersing, dissolving, and continuously stirring for 15-25 min until fully dissolving to obtain milk liquid;
2) hydration of milk: hydrating the milk at 55 deg.C for 25min under normal pressure;
3) homogenizing: the homogenization temperature is 70 ℃, the homogenization pressure is 25MPa for the first grade, and the homogenization pressure is 5MPa for the second grade;
4) sugar dissolving: adding xylitol and glucosyl stevioside into hot water with the temperature of more than 70 ℃, fully dissolving, filtering, and cooling for later use;
5) dissolution of the stabilizer: adding the stabilizer into warm water at 35 ℃ for dissolving;
6) the treatment process of the black tartary buckwheat tea comprises the following steps: adding into 90 deg.C hot water, decocting for 20min, filtering, cooling, adding acidity regulator, and adjusting back for use.
7) The oat flour treatment process comprises the following steps: adding oat flour into normal-temperature water for dispersing and dissolving, adding or not adding an acidity regulator (sodium tripolyphosphate or sodium hexametaphosphate), adding an enzyme preparation, and fully dissolving for 15-30 min to prepare the cereal flour thick slurry. Then the mixture is added into one-stop online enzymolysis equipment to meet the requirement of enzymolysis process, and the thick slurry discharged from the outlet of the equipment meets the requirement of enzymolysis degree required in the process.
8) Blending: sequentially adding the raw materials prepared in the steps 1) -7) and the rest raw materials into a proportioning tank, and fully stirring and mixing for later use;
10) and (3) sterilization: carrying out UHT sterilization on the prepared feed liquid, and then filling by an ultra-clean hot filling machine;
11) cooling and boxing: and cooling the filled product by a temperature return bed, labeling, boxing and warehousing.
The difference from the embodiment 1 is that: the concentrated milk protein of the whole milk powder is adopted as a protein raw material, wherein the concentrated milk protein is newly added, and the consumption of the whole milk powder is different; sunflower seed oil is adopted as vegetable oil; glyceryl monostearate and diacetyl tartaric acid monoglyceride and diglyceride are adopted as emulsifiers, and the dosage of monoglyceride is different; carrageenan and gellan gum are used as stabilizers in different amounts. Xylitol and mogroside are used as glycogen. Sodium tripolyphosphate, sodium hexametaphosphate and sodium bicarbonate are used as acidity regulators, wherein the dosage of the sodium bicarbonate is different. The black buckwheat tea has different dosage. Oat flour, oat beta glucan and polydextrose are used in different amounts. Amylase and saccharifying enzyme are adopted as enzyme preparations, and the dosage of the amylase is different.
Example 4
The weight of each component of the example is calculated by the total amount of 1000 ml: the dosage of each component is as follows: 70 g of whole milk powder, 23 g of skim milk powder, 10g of coconut oil, 15g of xylitol, 0.03 g of sucralose, 3 g of black buckwheat tea, 50 g of oat flour, 1.6 g of oat beta glucan, 11.8 g of resistant dextrin, 0.9 g of glycerin monostearate, 0.3 g of sucrose fatty acid ester, 0.25g of carrageenan, 2.5 g of microcrystalline cellulose, 0.1 g of vitamin E, 0.5 g of sodium tripolyphosphate, 0.5 g of sodium erythorbate, 0.5 g of sodium bicarbonate, 0.15g of nisin, 0.06 g of amylase, 0.3 g of edible essence and the balance of purified water.
The production process comprises the following steps: the preparation of milk liquid (dissolved milk of emulsifier, vegetable oil, protein raw material and the like) → hydrated homogenization → stabilizer dissolution → black tartary buckwheat tea extraction and callback → dissolution, fine grinding, enzymolysis and enzyme deactivation treatment of oat flour → syrup dissolution → burdening → homogenization → sterilization → ultra-clean hot filling → cooling → labeling and boxing. The detailed description is as follows:
1) preparing milk: dispersing emulsifier and coconut oil in hot water at 70 ℃, adding whole milk powder and skim milk powder to disperse the emulsifier and the coconut oil in the hot water after full dissolution, and continuing stirring for 15-25 min after dissolution until full dissolution to prepare milk;
2) hydration of milk: hydrating the milk at 55 deg.C for 25min under normal pressure;
3) homogenizing: the homogenization temperature is 70 ℃, the homogenization pressure is 25MPa for the first grade, and the homogenization pressure is 5MPa for the second grade;
4) sugar dissolving: adding xylitol, maltitol and trichloro into hot water with the temperature of more than 70 ℃, fully dissolving, filtering, and cooling for later use;
5) dissolution of the stabilizer: adding the stabilizer into warm water at 35 ℃ for dissolving;
6) the treatment process of the black tartary buckwheat tea comprises the following steps: adding into 90 deg.C hot water, decocting for 30min, filtering, cooling, adding acidity regulator, and adjusting back for use.
7) The oat flour treatment process comprises the following steps: adding oat flour into normal-temperature water for dispersing and dissolving, adding or not adding an acidity regulator (sodium tripolyphosphate), adding an enzyme preparation, and fully dissolving for 15-30 min to prepare the cereal flour thick slurry. Then the mixture is added into one-stop online enzymolysis equipment to meet the requirement of enzymolysis process, and the thick slurry discharged from the outlet of the equipment meets the requirement of enzymolysis degree required in the process.
8) Blending: sequentially adding the raw materials prepared in the steps 1) -7) and the rest raw materials into a proportioning tank, and fully stirring and mixing for later use;
10) and (3) sterilization: carrying out UHT sterilization on the prepared feed liquid, and then filling by an ultra-clean hot filling machine;
11) cooling and boxing: and cooling the filled product by a temperature return bed, labeling, boxing and warehousing.
The difference from the embodiment 1 is that: the method adopts whole milk powder and skimmed milk powder as protein raw materials, wherein the skimmed milk powder is added, and the use amount of the whole milk powder is different; carrageenan and microcrystalline cellulose are used as stabilizing agents, wherein the dosage of the carrageenan is different. Xylitol and maltitol and sucralose were used as glycogen. The consumption and extraction process of the black buckwheat tea are different. The oat flour, coconut oil and amylase are used in different amounts. Oat beta-glucan and resistant dextrin are used as dietary fiber sources, wherein the amount of the oat beta-glucan is different.
Comparative example 1
The weight of the ingredients of this comparative example is, in a total of 1000 ml: the dosage of each component is as follows: 70 g of whole milk powder, 23 g of skim milk powder, 10g of coconut oil, 15g of xylitol, 5g of maltitol, 0.03 g of sucralose,Black buckwheat tea 0g50 g of oat flour, 1.6 g of oat β glucan, 11.8 g of resistant dextrin, 0.9 g of glycerin monostearate, 0.3 g of sucrose fatty acid ester, 0.25g of carrageenan, 2.5 g of microcrystalline cellulose, 0.1 g of vitamin E, 0.5 g of sodium tripolyphosphate, 0.5 g of sodium erythorbate, 0.5 g of sodium bicarbonate, 0.15g of nisin, 0.06 g of an enzyme preparation (amylase), 0.3 g of edible essence and the balance of purified water, wherein the production process is the same as that of the embodiment 4;
comparative example 2
The weight of the ingredients of this comparative example is, in a total of 1000 ml: the dosage of each component is as follows: 70 g of whole milk powder, 23 g of skim milk powder, 10g of coconut oil, 15g of xylitol, 5g of maltitol, 0.03 g of sucralose,Black buckwheat tea 5g、Oat flour 15g1.6 g of oat β glucan, 11.8 g of resistant dextrin, 0.9 g of glycerin monostearate, 0.3 g of sucrose fatty acid ester, 0.25g of carrageenan, 2.5 g of microcrystalline cellulose, 0.1 g of vitamin E, 0.5 g of sodium tripolyphosphate, 0.5 g of sodium erythorbate, 0.5 g of sodium bicarbonate, 0.15g of nisin, 0.06 g of an enzyme preparation (amylase), 0.3 g of edible essence and the balance of purified water.
Comparative example 3
The weight of the ingredients of this comparative example is, in a total of 1000 ml: the dosage of each component is as follows: 70 g of whole milk powder, 23 g of skim milk powder, 10g of coconut oil, 15g of xylitol, 5g of maltitol, 0.03 g of sucralose,Black buckwheat tea 0g、Oat flour 70 g1.6 g of oat β glucan, 11.8 g of resistant dextrin, 0.9 g of glycerin monostearate, 0.3 g of sucrose fatty acid ester, 0.25g of carrageenan, 2.5 g of microcrystalline cellulose, 0.1 g of vitamin E, 0.5 g of sodium tripolyphosphate, 0.5 g of sodium erythorbate, 0.5 g of sodium bicarbonate, 0.15g of nisin, 0.06 g of an enzyme preparation (amylase), 0.3 g of edible essence and the balance of purified water.
Comparative example 4
The weight of the ingredients of this comparative example is, in a total of 1000 ml: the dosage of each component is as follows: 70 g of whole milk powder, 23 g of skim milk powder, 10g of coconut oil, 15g of xylitol, 5g of maltitol, 0.03 g of sucralose,Black buckwheat tea 3 g、Oat flour 50 g1.6 g of oat β glucan, 11.8 g of resistant dextrin,Glyceryl monostearate 0.5 g、Sucrose fatty acid ester 0.3 g、Card with a detachable cover 0.25g of pulling glue0.1 g of vitamin E, 0.5 g of sodium tripolyphosphate, 0.5 g of sodium erythorbate, 0.5 g of sodium bicarbonate, 0.15g of nisin and an enzyme preparation (amylase)0.06 g), and the balance being purified water. The production process was the same as in example 4.
Comparison of the effects of the examples and the comparative examples
The products obtained in examples 1 to 4 and comparative examples 1 to 4 were subjected to sensory taste, the samples were subjected to a anonymous scoring method, 8 developers who had experience in milk product identification were invited to evaluate and score the overall taste (sweetness, smoothness, flavor and satiety) of the products (9 points each), and the higher the score, the closer the optimal characteristics of the products are. The sensory evaluation indexes and characteristic indexes are shown in table 1:
table 1: evaluation of taste preference and physicochemical stability index in various examples and comparative examples
According to evaluation, the products are not smooth enough in taste and have no natural burnt sweet flavor when the black tartary buckwheat tea is not added in the comparative examples 1 and 3; comparative example 3 increasing the amount of oat flour (ratio of vegetable protein to milk protein is greater than 1: 4) significantly increased the mouthfeel and bran feel, and decreased the mouthfeel smoothness; after the addition amount of the oat flour is reduced in the comparative example 2 (when the ratio of the vegetable protein to the milk protein is more than 1: 17), the product has smooth mouthfeel and normal flavor, but the satiety is reduced; in comparative example 4, after the suspension system (sodium carboxymethylcellulose or gellan gum) is removed, the product is prone to fat floating and precipitation problems during the shelf life.
It will be understood that modifications and variations can be made by persons skilled in the art in light of the above teachings and all such modifications and variations are intended to be included within the scope of the invention as defined in the appended claims.
Claims (10)
1. A liquid meal replacement dairy product compounded by black tartary buckwheat tea and oat is characterized in that:
the total amount of the components (1000 mL) was as follows,
50-130 g of protein raw material,
0 to 20 g of vegetable oil,
3-10 g of black tartary buckwheat tea,
30-60 g of oat flour,
1-15 g of dietary fiber,
0 to 30 g of sugar raw material,
0.1 to 3.0 g of emulsifier,
0.1 to 3.0 g of a stabilizer,
0.1 to 0.6 g of antioxidant,
0.02-0.6 g of enzyme preparation,
0.05-0.5 g of nisin,
0 to 1.0 g of edible essence,
0 to 0.7 g of acidity regulator,
the balance of purified water.
2. The liquid food substitute milk product compounded by black tartary buckwheat tea and oats as claimed in claim 1, wherein:
the protein material is at least one of whole milk powder, skim milk powder or concentrated milk protein; the vegetable oil is at least one of coconut oil or sunflower seed oil; the emulsifier is at least one of glyceryl monostearate, sucrose fatty acid ester or diacetyl tartaric acid monoglyceride and diglyceride.
3. The liquid food substitute milk product compounded by black tartary buckwheat tea and oats as claimed in claim 1, wherein:
the sugar raw material is at least one of white granulated sugar, xylitol, maltitol, stevioside, mogroside, glucosyl stevioside or sucralose; the stabilizer is at least one of carrageenan, microcrystalline cellulose or gellan gum.
4. The liquid food substitute milk product compounded by black tartary buckwheat tea and oats as claimed in claim 1, wherein:
the enzyme preparation is at least one of amylase or saccharifying enzyme.
5. The liquid food substitute milk product compounded by black tartary buckwheat tea and oats as claimed in claim 1, wherein:
the acidity regulator is at least one of sodium tripolyphosphate, sodium citrate, sodium bicarbonate or sodium hexametaphosphate.
6. The liquid food substitute milk product compounded by black tartary buckwheat tea and oats as claimed in claim 1, wherein:
the antioxidant is at least one of natural vitamin E or sodium erythorbate; the dietary fiber is at least one of oat beta-glucan powder, polydextrose or resistant dextrin.
7. A method for preparing a liquid meal replacement milk product compounded by black tartary buckwheat tea and oat according to any one of claims 1 to 6, is characterized by comprising the following steps:
a) preparing milk: dispersing an emulsifier in water, adding vegetable oil after the emulsifier is fully dissolved, continuously stirring for 5-10 minutes, then adding a protein raw material for dispersing, continuously stirring for 15-25 minutes after the emulsifier is uniformly dispersed until the emulsifier is fully dissolved to prepare a milk liquid, and standing and hydrating the milk liquid for 25-35 minutes;
b) homogenizing and cooling milk;
c) dissolving a sugar material: dissolving the glycogen materials in water, and filtering for later use;
d) dissolving the stabilizer: dissolving a stabilizer in water for later use;
e) treating the black tartary buckwheat tea: adding the black tartary buckwheat tea into hot water with the temperature of 90-95 ℃ for extraction for 10-40 min, and cooling and filtering for later use;
f) oat flour treatment: dispersing and dissolving oat flour in water, adding an enzyme preparation, fully dissolving for 15-30 minutes to prepare cereal flour thick slurry, and then sequentially carrying out fine grinding, enzymolysis and enzyme deactivation treatment;
g) blending: mixing the components prepared or treated by the steps and other raw materials, and then fully stirring to prepare a feed liquid;
h) and (3) sterilizing and packaging: and (3) carrying out UHT sterilization on the feed liquid and packaging to obtain the liquid meal replacement dairy product compounded by the black tartary buckwheat tea and the oat.
8. The method of claim 7, wherein the liquid formula milk product is prepared by combining black buckwheat tea and oats:
in the step b), the homogenizing temperature is 60-75 ℃, the homogenizing pressure is 15-30 MPa for the first stage and 5-6 MPa for the second stage; homogenizing and cooling to no higher than 25 deg.C.
9. The method of claim 7, wherein the liquid formula milk product is prepared by combining black buckwheat tea and oats:
in the step g), the acidity regulator is added into the treated black tartary buckwheat tea for callback before adding the black tartary buckwheat tea.
10. The method of claim 7, wherein the liquid formula milk product is prepared by combining black buckwheat tea and oats:
in the step f), after the oat flour is dissolved, adding or not adding an acidity regulator.
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| CN115736023A (en) * | 2022-11-16 | 2023-03-07 | 北京再益生物科技有限公司 | Plant-based milk tea beverage rich in dietary fiber and low in sugar and fat and preparation method thereof |
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