CN112438315A - Cake-flavored red yeast rice milk product and preparation method thereof - Google Patents
Cake-flavored red yeast rice milk product and preparation method thereof Download PDFInfo
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- CN112438315A CN112438315A CN201910808776.9A CN201910808776A CN112438315A CN 112438315 A CN112438315 A CN 112438315A CN 201910808776 A CN201910808776 A CN 201910808776A CN 112438315 A CN112438315 A CN 112438315A
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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
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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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Abstract
The invention belongs to the technical field of dairy food processing, and particularly relates to a cake-flavored red yeast rice dairy product and a preparation method thereof. The dairy product comprises the following components in parts by weight, 800 parts of liquid milk and 900 parts of liquid milk; 6-15 parts of egg yolk powder; 11-15 parts of anhydrous cream; 0.1-5 parts of red yeast rice; 1-25 parts of dietary fiber; 10-30 parts of modified starch; 30-80 parts of a sweetening agent; 1-6 parts of a stabilizer. The red yeast rice and the yolk powder are creatively added into the dairy product, the red yeast rice dairy product with the cake flavor is provided by the coordination and the adjustment of the dosage of each component, the stability of the product can meet the requirement of the shelf life of the dairy product, the product has good stability at low temperature, normal temperature and heat preservation (37 ℃), and the transportation and storage costs are reduced; meanwhile, the fishy smell of the egg yolk powder can be effectively covered by adjusting the components, and the product is rich in nutrition, has a full-bodied cake flavor and smooth mouthfeel, and meets the taste bud enjoyment of consumers.
Description
Technical Field
The invention belongs to the technical field of dairy food processing, and particularly relates to a cake-flavored red yeast rice dairy product and a preparation method thereof.
Background
Monascus is a traditional microorganism used as both medicine and food in China, and fermentation of the Monascus can produce a plurality of bioactive substances such as monascus pigment, Monacolin K, ergosterol, gamma-aminobutyric acid, polysaccharide and the like, so that the Monascus is widely applied to the fields of fermented food, health products and medicines. Red yeast rice, known as red yeast rice, is a brownish red or purplish red rice grain made by fermenting Monascus. As early as in compendium of materia medica, written by Li Shizhen of Ming dynasty, red yeast rice is recorded as a traditional Chinese medicine material, and is considered to be rich in nutrition, non-toxic and harmless and has special effects of strengthening spleen to promote digestion, promoting blood circulation to remove blood stasis, promoting metabolism and treating and preventing cardiovascular and cerebrovascular diseases; meanwhile, monascus pigment, a secondary metabolite of monascus, can also be used as a colorant to provide color for food, has good effects of enhancing color and increasing aroma, is considered as a high-safety food supplement, and has coloring, health-care, medicinal and other values.
At present, red yeast rice is applied more in the field of baking, and red yeast cakes are deeply favored by wide consumers due to bright color and special flavor. If the red yeast rice milk product with the cake flavor can be provided, the red yeast rice milk product has broad market prospect.
The egg yolk powder is an egg product prepared by processing and spray drying egg yolk of fresh eggs, and is an essential component for ensuring that the product has cake flavor, however, the unique fishy smell of the egg yolk powder (mainly the unpleasant flavor generated by protein and fat in the egg yolk powder) can cause the change of the flavor of the whole product when being directly added into a dairy product, and simultaneously influences the tissue state and the stability of the product.
Disclosure of Invention
Therefore, the invention aims to solve the technical problems that the market blank that the cake-flavor red yeast rice milk product does not exist in the prior art and the addition of red yeast rice and yolk powder has influence on the stability, flavor and taste of the milk product, and the like, so that the cake-flavor red yeast rice milk product and the preparation method thereof are provided.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a cake flavor red yeast rice milk product which comprises the following components in parts by weight,
800 portions and 900 portions of liquid milk;
6-15 parts of egg yolk powder;
11-15 parts of anhydrous cream;
0.1-5 parts of red yeast rice;
1-25 parts of dietary fiber;
10-30 parts of modified starch;
30-80 parts of a sweetening agent;
1-6 parts of a stabilizer.
Further, the modified starch is two of acetylated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate and phosphate distarch, and the weight ratio of the two is 1:1-3: 1.
Further, the pH value of the red yeast rice is 6-8.
Further, the dietary fiber is at least one of resistant dextrin, polydextrose, fructo-oligosaccharide, galacto-oligosaccharide and isomalto-oligosaccharide;
the sweetener is at least one of white granulated sugar, glucose, fructose and stevioside;
the stabilizer is at least one of locust bean gum, konjac glucomannan and carrageenan;
the weight ratio of the egg yolk powder to the stabilizer is 1:1-6: 1.
Further, the protein content of the liquid milk is not lower than 3.2mg/100g, and the calcium content is not lower than 110mg/100 g.
The invention also provides a preparation method of the cake-flavored red yeast rice milk product, which comprises the following steps:
mixing liquid milk with yolk powder, modified starch, anhydrous cream, sweetener, stabilizer and red yeast rice to obtain a mixed material;
and homogenizing and sterilizing the mixed material to obtain the cake-flavored red yeast rice milk product.
Further, the mixing treatment comprises the following steps:
heating liquid milk to 30-50 deg.C, adding egg yolk powder, modified starch, anhydrous butter, sweetener, stabilizer and red yeast rice, heating to 70-85 deg.C, and stirring for 10-25 min.
Further, the sterilization is UHT sterilization.
Further, the UTH sterilization temperature is 135-150 ℃, and the sterilization time is 1-90 seconds.
Further, the preparation method of the egg yolk powder comprises the following steps,
adding phospholipase and lipase into yolk liquid, adding 1000-1500U/g, reacting at 35-45 deg.C for 1-2h, inactivating enzyme, cooling, and spray drying to obtain yolk powder.
Further, the adding ratio of the phospholipase to the lipase is 1:1-5: 1.
The technical scheme of the invention has the following advantages:
1. the cake-flavored red yeast rice milk product comprises the following components in parts by weight, 800-900 parts of liquid milk; 6-15 parts of egg yolk powder; 11-15 parts of anhydrous cream; 0.1-5 parts of red yeast rice; 1-25 parts of dietary fiber; 10-30 parts of modified starch; 30-80 parts of a sweetening agent; 1-6 parts of a stabilizer. The red yeast rice and the yolk powder are creatively added into the dairy product, the red yeast rice dairy product with the cake flavor is provided by the coordination and the adjustment of the dosage of each component, the stability of the product can meet the requirement of the shelf life of the dairy product, the red yeast rice dairy product has good stability at low temperature, normal temperature and heat preservation (37 ℃), and the transportation and storage costs are reduced; meanwhile, the fishy smell of the egg yolk powder can be effectively covered by adjusting the components, and the use of the egg yolk powder also reduces the dosage of the stabilizer and improves the stability of the product. In addition, the red velvet flavor and the dairy product flavor are combined for the first time, so that the red velvet cake is rich in nutrition, has a full-bodied cake flavor, tastes smooth, and meets the taste bud enjoyment of consumers.
2. According to the cake flavor red yeast rice milk product provided by the invention, the modified starch is two of acetylated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate and phosphate distarch; preferably, the weight ratio of the two is 1:1-3: 1. The viscosity of the product can be adjusted by selecting the specific modified starch, the stability of the product is ensured, and the floating of the product fat is avoided.
3. The cake-flavored red yeast rice milk product provided by the invention has the pH value of 6-8. The influence of pH on the product stability can be avoided, the red yeast rice is not easy to fade, and the special color of the red yeast rice milk product with the cake flavor is kept.
The cake flavor red yeast rice milk product provided by the invention has the advantages that the stabilizer is at least one of locust bean gum, konjac glucomannan and carrageenan; by selecting the stabilizer, the problems of fat oxidation, floating, layering, protein precipitation and the like of the product in the shelf life are avoided, and the stability and smooth mouthfeel of the product are ensured.
4. The cake-flavored red yeast rice milk product provided by the invention has the protein content of not less than 3.2mg/100g and the calcium content of not less than 110mg/100 g. Thus, the product has high nutritional value.
5. The preparation method of the cake-flavored red yeast rice milk product provided by the invention comprises the following steps: mixing liquid milk with yolk powder, modified starch, anhydrous cream, sweetener, stabilizer and red yeast rice to obtain a mixed material; and homogenizing and sterilizing the mixed material to obtain the cake-flavored red yeast rice milk product. The method has simple steps, is convenient to operate and easy for industrial production, and the prepared product has stable color and smooth mouthfeel.
6. The preparation method of the cake-flavored red yeast rice milk product comprises the steps of adding phospholipase and lipase into egg yolk liquid, adding 1000-1500U/g of phospholipase and lipase, reacting at 35-45 ℃ for 1-2h, inactivating enzyme, cooling, and spray drying to obtain the egg yolk powder. The egg yolk powder prepared by the method can convert lecithin into lysolecithin, so that the emulsifying property of the egg yolk powder is enhanced due to the increase of hydrophilicity, and meanwhile, the thermal stability is improved; the yolk powder has the effects of improving the emulsibility and stability of the yolk powder by adjusting the adding proportion of the phospholipase and the lipase.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
Example 1
This example provides a cake flavored red yeast rice milk product,
the raw materials comprise:
milk: 900 kg (protein content 3.7mg/100g, calcium content 123mg/100 g); 6 kg of egg yolk powder; 11 kg of anhydrous cream; 0.1 kg of red yeast rice; 1 kg of dietary fiber, wherein 1 kg of resistant dextrin is included; 10 kg of modified starch, wherein the modified starch comprises 5 kg of hydroxypropyl distarch phosphate and 5 kg of acetylated distarch phosphate, and the ratio of the hydroxypropyl distarch phosphate to the acetylated distarch phosphate is 1: 1; 30kg of sweetener, wherein the sweetener comprises 30kg of white granulated sugar; 6 kg of stabilizer, wherein the stabilizer comprises 3 kg of locust bean gum and 3 kg of carrageenan, and the ratio of the egg yolk powder to the stabilizer is 1: 1. Water was added to make up to 1000 kg.
The preparation method comprises the following steps:
(1) preparing yolk powder: adding phospholipase and lipase into yolk liquid at a ratio of 1:1 at 45 deg.C for 2 hr, inactivating enzyme, cooling, spray drying at 170 deg.C to obtain the final product, wherein the total amount of the yolk liquid is 1000U/g.
(2) Adding a proper amount of pasteurized milk into a material melting tank, and heating to 30 ℃; adding yolk powder, anhydrous cream, red yeast rice, dietary fiber, modified starch, sweetener and stabilizer into a material melting tank, continuously heating to 70 ℃, and starting to stir for 25 minutes in a timing manner;
(3) fixing the volume and homogenizing;
(4) UHT sterilizing at 135 deg.C for 90 s; cooling; and (5) filling to obtain a finished product.
The product obtained by the embodiment has good color; the flavor is rich and full, and the taste is smooth; the stability of the final product is better.
Example 2
This example provides a cake flavored red yeast rice milk product,
the raw materials comprise:
milk: 800 kg (protein content 3.7mg/100g, calcium content 123mg/100 g); 10 kg of egg yolk powder; 12 kg of anhydrous cream; 2 kg of red yeast rice; 2 kg of dietary fiber, including 2 kg of isomaltooligosaccharide; 20 kg of modified starch, wherein the modified starch comprises 15 kg of hydroxypropyl distarch phosphate and 5 kg of phosphate distarch, and the ratio of the hydroxypropyl distarch phosphate to the phosphate distarch is 3: 1; 50 kg of sweetening agent, wherein the sweetening agent comprises 40 kg of stevioside and 10 kg of glucose; 4 kg of stabilizer, wherein the stabilizer comprises 3 kg of konjac glucomannan and 1 kg of carrageenan, and the ratio of the egg yolk powder to the stabilizer is 5: 2. Water was added to make up to 1000 kg.
The preparation method comprises the following steps:
(1) preparing yolk powder: adding phospholipase and lipase into yolk liquid at a ratio of 5:1 at 35 deg.C for 1 hr, inactivating enzyme, cooling, spray drying at 210 deg.C to obtain final product.
(2) Adding a proper amount of pasteurized milk into a material melting tank, and heating to 50 ℃; adding yolk powder, anhydrous cream, red yeast rice, dietary fiber, modified starch, sweetener and stabilizer into a material melting tank, continuously heating to 85 ℃, and starting to stir for 10 minutes in a timing manner;
(3) fixing the volume and homogenizing;
(4) UHT sterilizing at 150 deg.C for 1 second; cooling; and (5) filling to obtain a finished product.
The product obtained by the embodiment has good color; the flavor is rich and full, and the taste is smooth; the stability of the final product is better.
Example 3
This example provides a cake flavored red yeast rice milk product,
the raw materials comprise:
milk: 815 kg (protein content 3.7mg/100g, calcium content 123mg/100 g); 15 kg of egg yolk powder; 15 kg of anhydrous cream; 5 kg of red yeast rice; 25 kg of dietary fiber, wherein the dietary fiber comprises 20 kg of polydextrose and 5 kg of fructo-oligosaccharide; 30kg of modified starch, wherein the modified starch comprises 20 kg of hydroxypropyl distarch phosphate and 10 kg of acetylated distarch adipate, and the ratio of the modified starch to the acetylated distarch adipate is 2: 1; 80 kg of sweetening agent, wherein the sweetening agent comprises 30kg of white granulated sugar and 50 kg of glucose; 3 kg of stabilizer, wherein the stabilizer comprises 1.6 kg of locust bean gum and 1.4 kg of konjac glucomannan, and the ratio of the egg yolk powder to the stabilizer is 5: 1. Water was added to make up to 1000 kg.
The preparation method comprises the following steps:
(1) preparing yolk powder: adding phospholipase and lipase into yolk liquid at a ratio of 1300U/g (2: 1) at 40 deg.C for 1.5 hr, inactivating enzyme, cooling, spray drying at 200 deg.C to obtain final product.
(2) Adding a proper amount of pasteurized milk into a material melting tank, and heating to 40 ℃; adding yolk powder, anhydrous cream, red yeast rice, dietary fiber, modified starch, sweetener and stabilizer into a material melting tank, continuously heating to 80 ℃, and starting to stir for 15 minutes in a timing manner;
(3) fixing the volume and homogenizing;
(4) UHT sterilizing at 140 deg.C for 40 s; cooling; and (5) filling to obtain a finished product.
The product obtained by the embodiment has good color; the flavor is rich and full, and the taste is smooth; the stability of the final product is better.
Example 4
This example provides a cake flavored red yeast rice milk product,
the raw materials comprise:
milk: 855 kg (protein content 3.7mg/100g, calcium content 123mg/100 g); 7.5 kg of egg yolk powder; 13 kg of anhydrous cream; 3 kg of red yeast rice; 10 kg of dietary fiber, wherein the dietary fiber comprises 5 kg of polydextrose and 5 kg of galacto-oligosaccharide; 20 kg of modified starch, wherein the modified starch comprises 10 kg of acetylated distarch phosphate and 10 kg of acetylated distarch adipate, and the ratio of the acetylated distarch adipate to the acetylated distarch adipate is 1: 1. 40 kg of sweetener, including 40 kg of glucose; 3.8 kg of stabilizer, wherein the stabilizer comprises 2.1 kg of locust bean gum and 1.7 kg of konjac glucomannan, and the ratio of the egg yolk powder to the stabilizer is 2: 1. Water was added to make up to 1000 kg.
The preparation method comprises the following steps:
(1) preparing yolk powder: adding phospholipase and lipase into yolk liquid at a ratio of 1400U/g at 2:1, reaction temperature of 42 deg.C, reaction time of 1.8h, inactivating enzyme, cooling, spray drying at 190 deg.C to obtain the final product.
(2) Adding a proper amount of pasteurized milk into a material melting tank, and heating to 35 ℃; adding yolk powder, anhydrous cream, red yeast rice, dietary fiber, modified starch, sweetener and stabilizer into a material melting tank, continuously heating to 75 ℃, and starting to stir for 20 minutes in a timing manner;
(3) fixing the volume and homogenizing;
(4) UHT sterilizing at 145 deg.C for 10 s; cooling; and (5) filling to obtain a finished product.
The product obtained by the embodiment has good color; the flavor is rich and full, and the taste is smooth; the stability of the final product is better.
Example 5
This example provides a cake flavored red yeast rice milk product,
the raw materials comprise:
milk: 800 kg (protein content 3.7mg/100g, calcium content 123mg/100 g); 6 kg of egg yolk powder; 14 kg of anhydrous cream; 4 kg of red yeast rice; 18 kg of dietary fiber, wherein the dietary fiber comprises 9 kg of resistant dextrin and 9 kg of isomaltooligosaccharide; 15 kg of modified starch, wherein the modified starch comprises 8 kg of acetylated distarch phosphate and 7 kg of phosphate distarch, and the ratio of the acetylated distarch phosphate to the phosphate distarch is 8: 7; 50 kg of sweetening agent, wherein the sweetening agent comprises 15 kg of fructose and 35 kg of glucose; 1 kg of stabilizer, wherein the stabilizer comprises 0.5 kg of konjac glucomannan and 0.5 kg of carrageenan, and the ratio of the egg yolk powder to the stabilizer is 6: 1. Water was added to make up to 1000 kg.
The preparation method comprises the following steps:
(1) preparing yolk powder: adding phospholipase and lipase into yolk liquid at a ratio of 1100U/g at a reaction temperature of 37 deg.C for 1.2 hr, inactivating enzyme, cooling, spray drying at 200 deg.C to obtain the final product.
(2) Adding a proper amount of pasteurized milk into the material melting tank, and heating to 45 ℃; adding yolk powder, anhydrous cream, red yeast rice, dietary fiber, modified starch, sweetener and stabilizer into a material melting tank, continuously heating to 83 ℃, and starting to stir for 23 minutes in a timing manner;
(3) fixing the volume and homogenizing;
(4) UHT sterilizing at 138 deg.C for 15 s; cooling; and (5) filling to obtain a finished product.
The product obtained by the embodiment has good color; the flavor is rich and full, and the taste is smooth; the stability of the final product is better.
Example 6
This example provides a cake flavored red yeast rice milk product,
the raw materials comprise:
870 kg of reconstituted milk (wherein: 145 kg of concentrated milk, 725 kg of water); 12 kg of egg yolk powder; 14 kg of anhydrous cream; 3.5 kg of red yeast rice; 18 kg of dietary fiber, wherein the dietary fiber comprises 9 kg of polydextrose and 9 kg of galacto-oligosaccharide; 30kg of modified starch, wherein the modified starch comprises 20 kg of acetylated distarch phosphate and 10 kg of phosphate distarch, and the ratio of the acetylated distarch phosphate to the phosphate distarch is 2: 1. 40 kg of sweetener, including 40 kg of glucose; 2.4 kg of stabilizer, wherein the stabilizer comprises 1.8 kg of locust bean gum and 0.6 kg of carrageenan, and the ratio of the egg yolk powder to the stabilizer is 5: 1. Water was added to make up to 1000 kg.
The preparation method comprises the following steps:
(1) preparing yolk powder: adding phospholipase and lipase into yolk liquid at 1350U/g at a ratio of 1:1, reacting at 42 deg.C for 1.8 hr, inactivating enzyme, cooling, spray drying at 190 deg.C to obtain final product.
(2) Adding a proper amount of pasteurized milk into a material melting tank, and heating to 35 ℃; adding yolk powder, anhydrous cream, red yeast rice, dietary fiber, modified starch, sweetener and stabilizer into a material melting tank, continuously heating to 75 ℃, and starting to stir for 20 minutes in a timing manner;
(3) fixing the volume and homogenizing;
(4) UHT sterilizing at 145 deg.C for 10 s; cooling; and (5) filling to obtain a finished product.
The product obtained by the embodiment has good color; the flavor is rich and full, and the taste is smooth; the stability of the final product is better.
Comparative example 1
This comparative example provides a cake flavored red yeast rice milk product having a composition and method of preparation similar to example 4, except that 30kg of egg yolk powder was used.
Comparative example 2
This comparative example provides a cake flavored red yeast rice milk product having a composition and method of preparation similar to example 4, except that the egg yolk powder was prepared without the addition of phospholipase and lipase and was spray dried directly.
Comparative example 3
This comparative example provides a cake flavored red yeast rice milk product having a composition and method of preparation similar to example 4, except that the modified starch ratio is 10: 1.
Comparative example 4
This comparative example provides a cake flavored red yeast rice milk product having a composition and method of preparation similar to example 4, except that the modified starch is replaced with ordinary starch.
Comparative example 5
This comparative example provides a cake flavored red yeast rice milk product having a composition and method of preparation similar to example 4 except that the stabilizer is pectin.
Examples of the experiments
1. Sensory evaluation
Sensory evaluation was performed on the cake-flavored red yeast rice milk products prepared in examples 1 to 6 and comparative examples 1 to 5. Randomly selecting 100 people for tasting, and comprehensively scoring according to mouthfeel, smoothness, color, characteristic aroma and tissue state, wherein each item is divided into 10 points, the best 10 points and the worst 0 point, and the result is shown in table 1.
TABLE 1 sensory evaluation results
As can be seen from the data in Table 1, the products of examples 1-6 are good in color; the flavor is rich and full, the mouthfeel is smooth, and the comprehensive score of the example 4 is the highest.
Compared with example 4, the yolk powder of comparative example 1 has the advantages of increased addition amount, strong fishy smell and poor mouthfeel.
Compared with example 4, the yolk powder prepared by the comparative example 2 has no phospholipase, the stability of the product is poor, and the mouthfeel is acceptable.
Compared with example 4, the modified starch ratio of comparative example 3 is 10:1, the product stability is normal, but the product taste is poor and is not smooth.
Compared with example 4, the product stability is general, but the product taste is poor and is not smooth by adopting the common starch to replace the modified starch.
Comparative example 5 compared to example 4, the stabilizer was different and the product stability was very poor and the mouthfeel was acceptable.
2. Stability test
The dairy products obtained in examples 1 to 6 and comparative examples 1 to 5 were stored at a low temperature (4 ℃), a normal temperature (25 ℃) and a heat preservation (37 ℃) for 180 days, and the floating, delamination and sedimentation of the fat were observed at intervals. The results are shown in tables 2, 3 and 4.
TABLE 2 Low temperature observations
TABLE 3 Normal temperature observations
TABLE 4 Heat preservation observations
As can be seen from the observation results, examples 1 to 6 exhibited good stability.
Compared with example 4, the yolk powder of comparative example 1 has increased addition amount and poor stability, and the phenomena of fat floating, layering and precipitation appear.
Comparative example 2 compared with example 4, the yolk powder was prepared without phospholipase, and had poor stability, and the fat appeared to float, delaminate and precipitate.
Comparative example 3 compared to example 4, a modified starch ratio of 10:1 showed a general stability.
Comparative example 4 compared to example 4, stability was also acceptable using normal starch instead of modified starch.
Compared with example 4, the stabilizer of comparative example 5 is different and has poor stability, and the phenomena of fat floating, layering and precipitation occur.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.
Claims (11)
1. A cake flavor red yeast rice milk product is characterized by comprising the following components in parts by weight,
800 portions and 900 portions of liquid milk;
6-15 parts of egg yolk powder;
11-15 parts of anhydrous cream;
0.1-5 parts of red yeast rice;
1-25 parts of dietary fiber;
10-30 parts of modified starch;
30-80 parts of a sweetening agent;
1-6 parts of a stabilizer.
2. The cake-flavored red yeast rice dairy product of claim 1, wherein the modified starch is two of acetylated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate, and phosphate distarch; preferably, the weight ratio of the two is 1:1-3: 1.
3. The cake-flavored red yeast rice dairy product of claim 1, wherein the red yeast rice has a pH of 6 to 8.
4. The cake-flavored red yeast rice dairy product of claim 1, wherein the dietary fiber is at least one of resistant dextrin, polydextrose, fructooligosaccharide, galactooligosaccharide, isomaltooligosaccharide;
the sweetener is at least one of white granulated sugar, glucose, fructose and stevioside;
the stabilizer is at least one of locust bean gum, konjac glucomannan and carrageenan;
the weight ratio of the egg yolk powder to the stabilizer is 1:1-6: 1.
5. The cake-flavored red yeast rice milk product of any of claims 1-4, wherein the liquid milk has a protein content of no less than 3.2mg/100g and a calcium content of no less than 110mg/100 g.
6. A method of making the cake flavored red yeast rice milk product of any of claims 1-5, comprising the steps of:
mixing liquid milk with yolk powder, modified starch, anhydrous cream, sweetener, stabilizer and red yeast rice to obtain a mixed material;
and homogenizing and sterilizing the mixed material to obtain the cake-flavored red yeast rice milk product.
7. The method for preparing a cake-flavored red yeast rice milk product according to claim 6, wherein the step of mixing treatment is:
heating liquid milk to 30-50 deg.C, adding egg yolk powder, modified starch, anhydrous butter, sweetener, stabilizer and red yeast rice, heating to 70-85 deg.C, and stirring for 10-25 min.
8. The method of making a cake-flavored red yeast rice milk product of claim 6 or 7, wherein said sterilization is UHT sterilization.
9. The method for preparing a cake-flavored red yeast rice milk product as claimed in claim 8, wherein the UTH sterilization temperature is 135-150 ℃ and the sterilization time is 1-90 seconds.
10. The method of making a cake-flavored red yeast rice milk product of claim 6 wherein said egg yolk powder is prepared by the steps comprising,
adding phospholipase and lipase into yolk liquid, adding 1000-1500U/g, reacting at 35-45 deg.C for 1-2h, inactivating enzyme, cooling, and spray drying to obtain yolk powder.
11. The method for preparing a cake-flavored red yeast rice milk product of claim 10, wherein the ratio of the added phospholipase to the added lipase is 1:1 to 5: 1.
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