CN112106837A - Sweet potato and wax gourd compound milk beverage and preparation process thereof - Google Patents
Sweet potato and wax gourd compound milk beverage and preparation process thereof Download PDFInfo
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Classifications
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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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a sweet potato and wax gourd compound milk beverage and a preparation process thereof, belonging to the field of beverages, wherein the formula components of the compound milk beverage comprise, by mass, 30 parts of sweet potato juice, 10 parts of wax gourd juice, 10 parts of milk, 5% of white granulated sugar, 0.11% of citric acid and 0.3% of stabilizer which account for the total mass of the sweet potato juice, the wax gourd juice and the milk. The product of the compound milk beverage is cream yellow in color and luster, good in taste, fine and smooth in tissue, and has the characteristics of rich sweet potato and milk flavors, and as a novel healthy and nutritional sweet potato and white gourd compound milk beverage, the raw materials are cheap, the sources are wide, the purchase is easy, the processing technology is simple, the compound milk beverage not only provides healthy and nutritional beverages for people, but also brings better economic benefits for farmers, and has wide market prospects.
Description
Technical Field
The invention relates to the field of beverages, in particular to a sweet potato and wax gourd compound milk beverage and a preparation process thereof.
Background
The sweet potatoes and the white gourds can effectively prevent the body from being fat, and meet the requirements of healthy life of modern people. The sweet potato, the white gourd and the milk are matched with the milk to prepare the beverage, so that the beverage is pleasant in fragrance, proper and rich in flavor of the sweet potato, the white gourd and the milk, easy to absorb by a human body and high in nutritional value. The research and development of the sweet potato and white gourd compound milk beverage not only develops a new eating method of sweet potatoes and white gourds, meets the best requirement of people on the increasingly growing material demand, but also solves the problem of selling the sweet potatoes and the white gourds, brings certain economic benefit to farmers in regions, and drives the economic development of the regions.
At present, sweet potatoes and white gourds are more taken as vegetables and fruits to eat no matter at home or abroad, and deep development and utilization are not provided, so that the sweet potatoes and white gourds are matched with milk to prepare delicious beverage, low-cost raw materials can be converted into high-price finished products, and the health level of people can be improved.
Disclosure of Invention
The invention aims to provide a sweet potato and wax gourd compound milk beverage and a preparation process thereof, which solve the existing domestic problem of small paths of sweet potatoes and wax gourds and improve the technical problem of economic benefits of the sweet potatoes and the wax gourds.
The formula components of the compound milk beverage comprise, by mass, 25-35 parts of sweet potato juice, 5-15 parts of white gourd juice, 5-15 parts of milk, 3-8% of white granulated sugar, 0.08-0.15% of citric acid and 0.1-0.5% of stabilizer, wherein the white granulated sugar accounts for the total mass of the sweet potato juice, the white gourd juice and the milk.
Further, the formula components of the compound milk beverage comprise, by mass, 30 parts of sweet potato juice, 10 parts of white gourd juice, 10 parts of milk, 5% of white granulated sugar, 0.11% of citric acid and 0.3% of stabilizer which account for the total mass of the sweet potato juice, the white gourd juice and the milk.
Further, the adhesive also comprises 0.3% of thickening agent, wherein the thickening agent is composed of agarose, agar-agar gel and sodium carboxymethylcellulose in a mass ratio of 2-3:1-2: 0.5-1.
Further, the feed additive also comprises 0.2% of antioxidant, wherein the antioxidant is prepared from the following components in percentage by mass of 2: 4: 2: 1 of butylated hydroxyanisole, dibutyl hydroxy toluene, propyl gallate and tert-butyl hydroquinone.
A preparation process of a sweet potato and wax gourd compound milk beverage,
preparing sweet potato juice and white gourd juice; blending, namely stirring and mixing the weighed sweet potato juice, white gourd juice, milk and white granulated sugar, then adding citric acid, stabilizer, thickener and antioxidant, canning, sterilizing and cooling to finish the preparation.
Further, the specific process for preparing the sweet potato juice and the white gourd juice comprises the following steps:
cleaning sweet potatoes in a cleaning machine, peeling the cleaned sweet potatoes, cutting into blocks, blanching the sweet potatoes in hot water of 100 ℃ for 3-4 min, juicing the blanched sweet potatoes in a juicer, filtering and centrifuging to obtain sweet potato juice;
cleaning fructus Benincasae in a cleaning machine, removing skin and pulp of cleaned fructus Benincasae, cutting into pieces, blanching the fructus Benincasae in 100 deg.C hot water for 3min, juicing the blanched fructus Benincasae pieces in a juicer, filtering, and centrifuging to obtain fructus Benincasae juice.
Further, a single-factor test is carried out before preparation, a single variable method is utilized by determining single factors and quantitative factors, the initial product is subjected to sensory evaluation, the influence of different levels of the single factors on the composite milk beverage is researched, the single factors comprise the addition amount of white granulated sugar, the sweet potato juice, the material ratio between the white gourd juice and the milk, and the addition amount of citric acid, and the quantitative factor is the addition amount of a stabilizer.
Further, an influence experiment of the change of the addition amount of white granulated sugar on the sweet potato and white gourd composite milk beverage is firstly carried out, the addition amount of the white granulated sugar is changed on the basis that the amount of the formula is taken as a standard, the ratio of 0.12% of citric acid to sweet potato juice to white gourd juice to milk is 30:10:10, the influence of different addition amounts of the white granulated sugar on the composite milk beverage is judged through sensory evaluation, the optimal addition amount of the white granulated sugar is obtained through comparative evaluation, and the addition amounts of the white granulated sugar are 3%, 4%, 5%, 6% and 7% in sequence;
on the basis of 0.12% of citric acid and 5% of white granulated sugar in the total mass of the sweet potato juice, the white gourd juice and the milk, the material ratio of the sweet potato juice, the white gourd juice and the milk is changed, the influence of different material ratios of the sweet potato juice, the white gourd juice and the milk on the composite milk beverage is judged through sensory evaluation, the optimal material ratio of the sweet potato juice, the white gourd juice and the milk is obtained through comparative evaluation, and the material ratios of the sweet potato juice, the white gourd juice and the milk are 15:30:05, 20:25:05, 25:15:10, 30:10:10 and 35:10:05 sequentially.
On the basis that the ratio of 5% of white granulated sugar addition amount to sweet potato juice, white gourd juice and milk material is 30:10:10, the addition amount of citric acid is changed, the influence of different citric acid addition amounts on the composite milk beverage is judged through sensory evaluation, and the optimal citric acid addition amount is evaluated in a contrast manner. The addition amounts of citric acid were 0.10%, 0.11%, 0.12%, 0.13%, and 0.14% in this order.
Furthermore, after the preparation, the physical and chemical indexes of the sweet potato and white gourd compound milk beverage and the determination of soluble solids are required to be determined, measuring soluble solid with a handheld refractometer, firstly correcting the handheld refractometer, lifting a cover plate, wiping the surface of a prism, dripping 1-2 drops of sweet potato and wax gourd compound milk beverage sample liquid on the surface of the prism of the handheld refractometer, pressing the cover plate until no bubbles are generated, observing black and white boundary of the handheld refractometer from the ocular lens, reading scale numerical value on the black and white boundary, the value is the content of soluble solid of the liquid to be measured, data is recorded, after the measurement is finished, the prism is fully cleaned by distilled water, water on the surface of the prism and other attachments on the cover plate are wiped by using a piece of lens wiping paper, and after the prism and the cover plate are dried completely, the handheld refractometer is put back into an instrument box for storage;
measuring the pH value, namely measuring the pH value of the sweet potato and white gourd compound milk beverage by using a pHS-3C pH meter, cleaning an electrode of the pH meter by using distilled water, wiping the electrode by using filter paper, soaking the electrode in a first standard solution with the pH value of 6.86, setting the current temperature after a displayed value is stable, taking out the electrode, cleaning, wiping the electrode by using the filter paper, soaking the electrode in a second standard solution, adjusting the instrument after the displayed value is not changed and stable, taking out the electrode, wiping the electrode, soaking the electrode in the sweet potato and white gourd compound beverage sample solution, shaking at the beginning, standing still, reading the value after the displayed value of the instrument is stable, and recording data.
The sweet potato has excellent health care function and very rich nutrient components, and is not easy to be damaged by digestive enzyme. The sweet potatoes are helpful for secretion of digestive juice and can promote the peristalsis of the intestinal tract, thereby playing a role in dredging the intestinal tract.
The wax gourd can be made into various candies through a dipping process, and the melon peel can be taken as a medicine, so that the wax gourd fruit has the effects of diminishing inflammation, inducing diuresis and reducing swelling. The melon seeds with high vitamin B1 and oleic acid content can prevent and treat cancer, reduce melanin deposition in vivo, and keep moisture. The white gourd contains dietary fiber, which is beneficial to improving the blood sugar level of a human body; tartronic acid inhibits the conversion between carbohydrates and fats in the human body; the coarse fiber accelerates intestinal peristalsis and discharge of carcinogenic substances accumulated in intestines. In addition, wax gourd also has certain efficacy in preventing hypertension and softening atherosclerosis.
By adopting the technical scheme, the invention has the following technical effects:
the beverage can effectively prevent the body from getting fat, and meets the requirement of healthy life of modern people. The sweet potato, the white gourd and the milk are matched with the milk to prepare the beverage, so that the beverage is pleasant in fragrance, proper and rich in flavor of the sweet potato, the white gourd and the milk, easy to absorb by a human body and high in nutritional value. The research and development of the sweet potato and white gourd compound milk beverage not only develops a new eating method of sweet potatoes and white gourds, meets the best requirement of people on the increasingly growing material demand, but also solves the problem of selling the sweet potatoes and the white gourds, brings certain economic benefit to farmers in regions, and drives the economic development of the regions.
Drawings
FIG. 1 is a graph showing the influence of the addition amount of white granulated sugar on a sweet potato-white gourd composite milk beverage.
FIG. 2 is a graph showing the effect of the ratio of sweet potato juice, white gourd juice and milk on a sweet potato and white gourd composite milk beverage.
FIG. 3 is a graph showing the effect of the addition of citric acid on the sweet potato and wax gourd compound milk beverage.
FIG. 4 is a flow chart of the manufacturing process of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments are given and the present invention is described in further detail. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
The formula components of the compound milk beverage comprise, by mass, 30 parts of sweet potato juice, 10 parts of white gourd juice, 10 parts of milk, 5% of white granulated sugar, 0.11% of citric acid, 0.3% of stabilizer, 0.3% of thickener and 0.2% of antioxidant, wherein the white granulated sugar accounts for the total mass of the sweet potato juice, the white gourd juice and the milk.
The thickening agent is composed of agarose, agar-agar gel and sodium carboxymethylcellulose in a mass ratio of 2-3:1-2: 0.5-1.
The antioxidant is prepared from the following components in percentage by mass of 2: 4: 2: 1 of butylated hydroxyanisole, dibutyl hydroxy toluene, propyl gallate and tert-butyl hydroquinone.
A preparation process of a sweet potato and wax gourd compound milk beverage specifically comprises the following steps:
1.1 preparation of test materials
1.1.1 test apparatus
Hing Performance Commericial Blender juicer
pHS-3C pH meter
Hand-held refractometer
HH-4 constant temperature water bath
TG16-WS high-speed centrifuge
Electronic balance, glass jar, gauze
1.1.2 test materials and reagents
Sweet potato: the fresh, complete and undamaged sweet potatoes purchased from Huarun supermarkets are selected.
White gourd: fresh, complete and undamaged white gourds purchased from Huarun supermarkets are selected.
Pure milk: yili pure milk
White granulated sugar: purchased in supermarket
And (3) a sour agent: citric acid
A stabilizer: CMC-Na
1.2, a manufacturing process, as shown in FIG. 4.
1.3.1 influence of changes in the addition of white granulated sugar on sweet potato-white gourd composite milk beverage
On the basis that the ratio of 0.12% of citric acid to sweet potato juice to white gourd juice to the milk material is 30:10:10, the addition amount of the white granulated sugar is changed, the influence of different addition amounts of the white granulated sugar on the composite milk beverage is judged through sensory evaluation, and the optimal addition amount of the white granulated sugar is obtained through comparative evaluation. The addition amount of the white granulated sugar is 3%, 4%, 5%, 6% and 7% in sequence.
1.3.2 Effect of sweet Potato juice, white gourd juice and milk ratio on sweet Potato white gourd composite milk beverage
On the basis of 0.12% of citric acid and 5% of white granulated sugar, the material ratio of the sweet potato juice and the white gourd juice to the milk is changed, the influence of different material ratios of the sweet potato juice and the white gourd juice to the milk on the composite milk beverage is judged through sensory evaluation, and the optimal material ratio of the sweet potato juice and the white gourd juice to the milk is evaluated in a comparison manner. The material ratio of the sweet potato juice, the white gourd juice and the milk is 15:30:05, 20:25:05, 25:15:10, 30:10:10 and 35:10:05 in sequence.
1.3.3 Effect of citric acid addition on sweet potato and wax gourd composite milk beverage
On the basis that the ratio of 5% of white granulated sugar addition amount to sweet potato juice, white gourd juice and milk material is 30:10:10, the addition amount of citric acid is changed, the influence of different citric acid addition amounts on the composite milk beverage is judged through sensory evaluation, and the optimal citric acid addition amount is evaluated in a contrast manner. The addition amounts of citric acid were 0.10%, 0.11%, 0.12%, 0.13%, and 0.14% in this order.
1.4 orthogonal experimental design
The test combines the achievements of the single-factor test, an L9(33) orthogonal test is designed, the optimal process of the sweet potato and wax gourd compound milk beverage is optimized by using the GB 11673 plus 2003 as a reference standard and by using sensory evaluation, all tests are repeated in parallel for 3 times, the average value of the test results is taken, the obtained data is analyzed, and the level of the orthogonal test factors is shown in Table 1.
TABLE 1 orthogonal test factor-horizon
1.5 determination of physical and chemical indexes of sweet potato-white gourd composite milk beverage
1.5.1 determination of soluble solids
Soluble solids were measured with a hand-held refractometer. Firstly, correcting the handheld refractometer, lifting a cover plate, wiping the surface of a prism, dripping 1-2 drops of sweet potato and wax gourd compound milk beverage sample liquid on the surface of the prism of the handheld refractometer, and then quickly pressing the cover plate, wherein bubbles cannot be generated in the process.
The black-white boundary of the hand-held refractometer is observed from the ocular lens, and the scale value on the black-white boundary is read. The value is the soluble solid content of the tested liquid, and data is recorded.
After the measurement is finished, the prism is fully cleaned by distilled water, the surface moisture of the prism and other attachments on the cover plate are wiped dry by using a piece of lens wiping paper, and after the prism and the cover plate are dried completely, the handheld refractometer is put back into the instrument box for storage.
1.5.2 determination of pH
The pH value of the sweet potato and white gourd composite milk beverage is measured by a pHS-3C pH meter. After washing the electrode of the pH meter with distilled water and drying it with filter paper, the electrode was immersed in a first standard solution (pH 6.86) to wait for the displayed value to stabilize, and then the current temperature was set.
The electrode was taken out, washed, wiped dry with filter paper, and then immersed in the second standard solution. And after the displayed value is not changed and stabilized, adjusting the instrument to enable the value displayed by the instrument to be the pH value of the second standard solution.
Taking out the electrode, wiping the electrode dry, soaking the electrode in the sweet potato and wax gourd composite beverage sample solution, shaking the electrode at the beginning, standing the electrode, reading the value after the value displayed by the instrument is stable, and recording the data.
1.6 sensory evaluation of sweet Potato and wax gourd composite milk beverage
After the beverage is made, inviting 10 teachers and classmates with experience of evaluating the milk beverage, evaluating the sensory quality of the finished beverage product by combining the color, smell, tissue state, taste and the like of the sweet potato and white gourd composite milk beverage according to the milk beverage grading detailed rule in the milk beverage sanitary standard GB 11673 plus 2003, sequentially grading according to the evaluation standard after tasting, taking the average value of the grade as a final result, and sorting and analyzing the grading data. The scoring criteria for the sensory evaluation are shown in table 2 below.
TABLE 2 scoring standards for sweet potato and wax gourd composite milk beverage (refer to GB 11673-
2 results and analysis
2.1 influence of white granulated sugar addition on sweet potato-white gourd composite milk beverage
As shown in figure 1, on the basis that the ratio of sweet potato juice to white gourd juice to milk is 30:10:10 and the addition amount of citric acid is 0.12%, the addition amount of white granulated sugar is changed to develop the milk beverage, and the influence of the addition amount of the white granulated sugar on the taste and flavor of the milk beverage is examined through sensory evaluation. The results are shown in FIG. 1. The sensory score of the sweet potato and white gourd composite milk beverage is increased firstly and then decreased along with the increase of the addition amount of white granulated sugar. Too high or too low a sugar content is detrimental to the development of the best taste of the beverage. Too high a sugar degree may reduce the water activity of the feed solution and increase the reverse osmosis of the solute. According to the sensory score, when the sugar content is 5%, the beverage has good flavor. Therefore, 4%, 5% and 6% are adopted as three levels of the addition amount of the orthogonal test white granulated sugar.
2.2 influence of sweet Potato juice, white gourd juice and milk ratio on sweet Potato white gourd Compound milk beverage
As shown in figure 2, on the basis that the addition amount of white granulated sugar is 5% and the addition amount of citric acid is 0.12%, the material ratio among the sweet potato juice, the white gourd juice and the milk is changed, the milk beverage is developed, and the influence of the material ratio among the sweet potato juice, the white gourd juice and the milk on the taste and flavor of the milk beverage is examined through sensory evaluation. The results are shown in FIG. 2. The sensory score of the sweet potato and white gourd composite milk beverage is increased firstly and then decreased along with the change of the ratio of the sweet potato juice to the white gourd juice to the milk, wherein the score is highest when the ratio of the sweet potato juice to the white gourd juice to the milk is 30:10:10, the flavors of the sweet potato, the white gourd and the milk are harmonious and proper, and the sweet potato and the white gourd are too thick or too light in flavor and have poor taste. Therefore, 20:25:05, 25:15:10, 30:10:10 were selected as three levels of the ratio of sweet potato juice, white gourd juice and milk for the orthogonal test.
2.3 Effect of citric acid addition on sweet Potato and white gourd composite milk beverage
As shown in figure 3, on the basis that the ratio of sweet potato juice to white gourd juice to milk is 30:10:10 and the addition amount of white granulated sugar is 5%, the milk beverage is developed by changing the addition amount of citric acid, and the influence of the addition amount of citric acid on the taste and flavor of the milk beverage is examined through sensory evaluation. As shown in fig. 3, the sensory score of the sweet potato and wax gourd composite milk beverage increases first and then decreases with the increase of the addition amount of citric acid. The mouthfeel of the milk beverage is affected differently by different contents of citric acid, the citric acid content is moderate, the milk beverage is sour, sweet and delicious, and the mouthfeel of the milk beverage is affected by too high or too low content of citric acid. Therefore, three levels of 0.11%, 0.12%, and 0.13% citric acid addition were selected as the citric acid addition in the orthogonal test.
2.4 analysis of orthogonal test results
TABLE 3 results of orthogonal experiments
Based on the sensory evaluation scores for the beverages in a single factor, orthogonal tests were designed and the data results analyzed as in table 6. From table 6, sensory evaluation of the sweet potato and wax gourd compound milk beverage prepared by the orthogonal test and data analysis results show that the primary and secondary sequence of the influence of each single factor on the product is as follows: the ratio of the sweet potato juice, the white gourd juice and the milk has the largest influence on the sweet potato and white gourd compound milk beverage, the white granulated sugar addition amount is used, and the citric acid addition amount has the smallest influence. The optimal process parameters for preparing the sweet potato and wax gourd compound milk beverage are A3B 2C 1, namely the ratio of the sweet potato juice to the wax gourd juice to the milk is 30:10:10, the addition amount of the white granulated sugar is 5 percent, the addition amount of the citric acid is 0.11 percent, and the sweet potato and wax gourd compound milk beverage prepared under the conditions has optimal color, smell, taste and other effects.
2.5 measurement of physical and chemical indexes of sweet potato and wax gourd composite milk beverage
2.5.1 physicochemical index
The acidity and soluble solids of the finished milk beverage were measured according to the method and procedure for detecting 1.5 sweet potato and white gourd composite milk beverage, and the measured data are shown in table 4. The final beverage had a pH of 4.54; the soluble solid content is 10.28 percent and is within the range specified by the national beverage safety and health standard.
TABLE 4 determination of physicochemical indices of beverages by orthogonal test
2.6 validation test
Under the optimal preparation process parameters, namely under the condition that the ratio of the sweet potato juice to the white gourd juice to the milk is 30:10:10, the adding amount of white granulated sugar is 5%, and the adding amount of citric acid is 0.11%, the sweet potato and white gourd compound milk beverage (3 groups of parallel tests) is prepared, and then sensory evaluation is carried out on the sweet potato and white gourd compound milk beverage, and the sensory evaluation result is 93.7. Therefore, the sensory evaluation indexes of the sweet potato and wax gourd composite milk beverage prepared by the optimal process are higher than those of any group in the orthogonal test, which shows that the preparation process parameters optimized by the orthogonal test are relatively stable, and the method is suitable for preparing the sweet potato and wax gourd composite milk beverage.
Different white granulated sugar addition amounts, citric acid addition amounts and different proportions of the sweet potato juice, the white gourd juice and the milk have different degrees of influence on the preparation of the sweet potato and white gourd composite milk beverage, so that the selection of proper sweet potato juice, white gourd juice and milk ratio, white granulated sugar addition amount and citric acid addition amount is the key for success in preparing the sweet potato and white gourd composite milk beverage. The test researches the manufacturing process of the sweet potato-white gourd composite milk beverage, and researches factors such as the sweet potato juice, the ratio of the white gourd juice to milk, the addition amount of white granulated sugar and the addition amount of citric acid, which have great influence on the manufacturing of the sweet potato-white gourd composite milk beverage, so that the optimal process for manufacturing the sweet potato-white gourd composite milk beverage is determined, and preparation is made for putting the sweet potato-white gourd composite milk beverage into production and processing.
In the single-factor test, 5 different material ratios of the sweet potato juice, the white gourd juice and the milk, namely 15:30:05, 20:25:05, 25:15:10, 30:10:10 and 35:10:05, are used as the levels of the single-factor test to carry out the single-factor test, and then the influence of the single-factor test on the sweet potato and white gourd composite milk beverage product is researched according to the sensory evaluation result. The influence of the addition amount of white granulated sugar on the sweet potato and white gourd compound milk beverage is carried out according to different sugar content gradients of 3%, 4%, 5%, 6% and 7%. The method is characterized in that 5 citric acid addition gradients of 0.10%, 0.11%, 0.12%, 0.13% and 0.14% are selected, the influence of the citric acid addition on the sweet potato and wax gourd compound milk beverage is researched according to sensory evaluation results, and single-factor test results show that the optimal levels of the single factors are respectively as follows: the adding amount of white sugar is 5%, the ratio of sweet potato juice, white gourd juice and milk is 30:10:10, and the adding amount of citric acid is 0.11%.
In the orthogonal test, the addition amount of white granulated sugar is mainly 4%, 5% and 6%, the proportion of sweet potato juice, white gourd juice and milk is 20:25:05, 25:15:10 and 30:10:10, the addition amount of citric acid is 0.11%, 0.12% and 0.13%, the orthogonal test of 3 factors is carried out, and the optimal process for preparing the sweet potato and white gourd composite milk beverage is determined according to the results of the orthogonal test and the verification test. The optimal process for determining the sweet potato and wax gourd composite milk beverage by the orthogonal test and the verification test comprises the following steps: the adding amount of white granulated sugar is 5%, the ratio of sweet potato juice, white gourd juice and milk is 30:10:10, and the adding amount of citric acid is 0.11%.
In the test, the color protection treatment of blanching is adopted, so that the juice yield can be improved, the activity of enzyme causing the color change of sweet potatoes and white gourds is reduced, the original color of fruits is kept, and the product quality is improved.
The experiment mainly researches the optimal process of the sweet potato and wax gourd milk beverage, and aims to obtain the beverage which has good taste, pure flavor and milk flavor. The method comprises the steps of juicing sweet potatoes and wax gourd respectively, filtering, centrifuging to prepare clear sweet potato juice and wax gourd juice, uniformly mixing the clear sweet potato juice and wax gourd juice with milk to prepare a composite milk beverage, sterilizing, filling to prepare a finished product, and carrying out sensory evaluation on the developed composite milk beverage in terms of color, taste, smell, tissue state and the like by changing the proportion of the sweet potato juice, the wax gourd juice and the milk in the composite milk beverage, sugar content, citric acid content and the like, so that the optimal process parameters of the milk beverage are obtained. The problems in the preparation of the sweet potato and wax gourd compound milk beverage are summarized and concluded in the experiment, the physicochemical properties of the finished beverage and the change of the physicochemical properties are observed, and the content of each component of the beverage substance is measured for many times. The research process of the sweet potato and wax gourd compound milk beverage is continuously modified and optimized by combining all the steps in the test.
The sweet potato and white gourd composite milk beverage is fragrant and sweet in taste, unique in taste, high in yield of sweet potatoes and white gourd, low in price and high in feasibility. The beverage not only provides healthy and nutritional beverages for people, but also brings better economic benefits for fruit growers, and has very wide market prospect. The processing technology of the sweet potato and wax gourd compound milk beverage researched by the experiment provides a theoretical basis for the industrial production of the sweet potato and wax gourd processing technology.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (9)
1. The sweet potato and wax gourd compound milk beverage is characterized in that: the formula components of the compound milk beverage comprise, by mass, 25-35 parts of sweet potato juice, 5-15 parts of white gourd juice, 5-15 parts of milk, 3-8% of white granulated sugar, 0.08-0.15% of citric acid and 0.1-0.5% of stabilizer which account for the total mass of the sweet potato juice, the white gourd juice and the milk.
2. The sweet potato and wax gourd compound milk beverage as claimed in claim 1, which is characterized in that: the formula components of the compound milk beverage comprise, by mass, 30 parts of sweet potato juice, 10 parts of white gourd juice, 10 parts of milk, 5% of white granulated sugar, 0.11% of citric acid and 0.3% of stabilizer which account for the total mass of the sweet potato juice, the white gourd juice and the milk.
3. The sweet potato and wax gourd compound milk beverage as claimed in claim 2, which is characterized in that: and the thickener is 0.3 percent and consists of agarose, agar-agar gel and sodium carboxymethylcellulose in a mass ratio of 2-3:1-2: 0.5-1.
4. The sweet potato and wax gourd compound milk beverage as claimed in claim 3, which is characterized in that: the antioxidant also comprises 0.2 percent of antioxidant, and the antioxidant is prepared from the following components in percentage by mass of 2: 4: 2: 1 of butylated hydroxyanisole, dibutyl hydroxy toluene, propyl gallate and tert-butyl hydroquinone.
5. The preparation process of the sweet potato and wax gourd compound milk beverage as claimed in claim 4, wherein,
preparing sweet potato juice and white gourd juice; blending, namely stirring and mixing the weighed sweet potato juice, white gourd juice, milk and white granulated sugar, then adding citric acid, stabilizer, thickener and antioxidant, canning, sterilizing and cooling to finish the preparation.
6. The making process of the sweet potato and wax gourd compound milk beverage as claimed in claim 5, wherein the specific process for preparing the sweet potato juice and wax gourd juice is as follows:
cleaning sweet potatoes in a cleaning machine, peeling the cleaned sweet potatoes, cutting into blocks, blanching the sweet potatoes in hot water of 100 ℃ for 3-4 min, juicing the blanched sweet potatoes in a juicer, filtering and centrifuging to obtain sweet potato juice;
cleaning fructus Benincasae in a cleaning machine, removing skin and pulp of cleaned fructus Benincasae, cutting into pieces, blanching the fructus Benincasae in 100 deg.C hot water for 3min, juicing the blanched fructus Benincasae pieces in a juicer, filtering, and centrifuging to obtain fructus Benincasae juice.
7. The preparation process of the sweet potato-white gourd composite milk beverage as claimed in claim 6, wherein a single factor test is carried out before preparation, and the single factors, namely the addition amount of white granulated sugar, the material ratio between sweet potato juice, white gourd juice and milk and the addition amount of citric acid are researched through determining the single factors and the quantitative factors, then utilizing a single variable method and carrying out sensory evaluation on the prepared initial product, wherein the single factors have influence on the composite milk beverage at different levels, and the quantitative factors are the addition amount of a stabilizer.
8. The preparation process of the sweet potato-white gourd composite milk beverage as claimed in claim 7, wherein an influence experiment of the change of the white granulated sugar addition amount on the sweet potato-white gourd composite milk beverage is performed, the addition amount of the white granulated sugar is changed on the basis that the amount in claim 1 is taken as a standard, the material ratio of 0.12% of citric acid, sweet potato juice, white gourd juice and milk is 30:10:10, the influence of different white granulated sugar addition amounts on the composite milk beverage is judged through sensory evaluation, the optimal white granulated sugar addition amount is evaluated in a contrast manner, and the white granulated sugar addition amounts are 3%, 4%, 5%, 6% and 7% in sequence;
on the basis of 0.12% of citric acid and 5% of white granulated sugar in the total mass of the sweet potato juice, the white gourd juice and the milk, the material ratio of the sweet potato juice, the white gourd juice and the milk is changed, the influence of different material ratios of the sweet potato juice, the white gourd juice and the milk on the composite milk beverage is judged through sensory evaluation, the optimal material ratio of the sweet potato juice, the white gourd juice and the milk is obtained through comparative evaluation, and the material ratios of the sweet potato juice, the white gourd juice and the milk are 15:30:05, 20:25:05, 25:15:10, 30:10:10 and 35:10:05 sequentially.
On the basis that the ratio of 5% of white granulated sugar addition amount to sweet potato juice, white gourd juice and milk material is 30:10:10, the addition amount of citric acid is changed, the influence of different citric acid addition amounts on the composite milk beverage is judged through sensory evaluation, and the optimal citric acid addition amount is evaluated in a contrast manner. The addition amounts of citric acid were 0.10%, 0.11%, 0.12%, 0.13%, and 0.14% in this order.
9. The process of claim 8, wherein the physical and chemical indexes of the product are measured, the soluble solids are measured, and the soluble solids are measured by a handheld refractometer, the handheld refractometer is calibrated, a cover plate is lifted, the surface of a prism is wiped, 1-2 drops of the sample liquid of the product are dropped on the surface of the prism of the handheld refractometer, the cover plate is pressed, no bubbles are generated during the process, the black and white boundary of the handheld refractometer is observed from an ocular lens, the scale value on the black and white boundary is read, the content of the soluble solids in the measured liquid is recorded, the prism is fully cleaned by distilled water after the measurement is finished, the moisture on the surface of the prism and other attachments on the cover plate are wiped by a piece of wiping paper, after the prism and the cover plate are dried, the handheld refractometer is put back into the instrument box for storage;
measuring the pH value, namely measuring the pH value of the sweet potato and white gourd compound milk beverage by using a pHS-3C pH meter, cleaning an electrode of the pH meter by using distilled water, wiping the electrode by using filter paper, soaking the electrode in a first standard solution with the pH value of 6.86, setting the current temperature after a displayed value is stable, taking out the electrode, cleaning, wiping the electrode by using the filter paper, soaking the electrode in a second standard solution, adjusting the instrument after the displayed value is not changed and stable, taking out the electrode, wiping the electrode, soaking the electrode in the sweet potato and white gourd compound beverage sample solution, shaking at the beginning, standing still, reading the value after the displayed value of the instrument is stable, and recording data.
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