CN112586641A - Coarse cereal milk and preparation method thereof - Google Patents
Coarse cereal milk and preparation method thereof Download PDFInfo
- Publication number
- CN112586641A CN112586641A CN202011464126.6A CN202011464126A CN112586641A CN 112586641 A CN112586641 A CN 112586641A CN 202011464126 A CN202011464126 A CN 202011464126A CN 112586641 A CN112586641 A CN 112586641A
- Authority
- CN
- China
- Prior art keywords
- coarse cereal
- powder
- heat exchanger
- milk
- cereal 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
- 235000013339 cereals Nutrition 0.000 title claims abstract description 180
- 235000013336 milk Nutrition 0.000 title claims abstract description 99
- 239000008267 milk Substances 0.000 title claims abstract description 99
- 210000004080 milk Anatomy 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 68
- 239000007788 liquid Substances 0.000 claims abstract description 51
- 238000002156 mixing Methods 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000001816 cooling Methods 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 239000000084 colloidal system Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims abstract description 6
- 238000000265 homogenisation Methods 0.000 claims description 28
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 8
- 244000105624 Arachis hypogaea Species 0.000 claims description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims description 8
- 235000020232 peanut Nutrition 0.000 claims description 8
- 241001107116 Castanospermum australe Species 0.000 claims description 7
- 241000371652 Curvularia clavata Species 0.000 claims description 7
- 235000021279 black bean Nutrition 0.000 claims description 7
- 235000007215 black sesame Nutrition 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 5
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 5
- 244000077995 Coix lacryma jobi Species 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 26
- 238000005265 energy consumption Methods 0.000 abstract description 13
- 229920002472 Starch Polymers 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 235000013312 flour Nutrition 0.000 description 21
- 235000021329 brown rice Nutrition 0.000 description 20
- 235000014113 dietary fatty acids Nutrition 0.000 description 14
- 239000000194 fatty acid Substances 0.000 description 14
- 229930195729 fatty acid Natural products 0.000 description 14
- 229920002148 Gellan gum Polymers 0.000 description 9
- 239000000216 gellan gum Substances 0.000 description 9
- 235000010492 gellan gum Nutrition 0.000 description 9
- 240000005979 Hordeum vulgare Species 0.000 description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- -1 sucrose fatty acid ester Chemical class 0.000 description 6
- 239000000679 carrageenan Substances 0.000 description 5
- 235000010418 carrageenan Nutrition 0.000 description 5
- 229920001525 carrageenan Polymers 0.000 description 5
- 229940113118 carrageenan Drugs 0.000 description 5
- 210000000582 semen Anatomy 0.000 description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 5
- 230000002035 prolonged effect Effects 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000207961 Sesamum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 244000022185 broomcorn panic Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a preparation method of coarse cereal milk, which comprises the following steps: mixing, preheating a mixing tank, putting coarse cereal powder, a stabilizer, white granulated sugar and water into the mixing tank, and mixing to obtain coarse cereal liquid; gelatinizing, namely injecting the obtained coarse cereal liquid into a tubular heat exchanger for heating when the tubular heat exchanger is preheated to 75-95 ℃, wherein the coarse cereal liquid flows for 10-15 min through the tubular heat exchanger, so as to obtain coarse cereal slurry; homogenizing for the first time, and further dispersing the coarse cereal pulp by a colloid mill; cooling; fixing the volume; stirring; homogenizing; and (5) sterilizing and filling to obtain the coarse cereal milk. The invention has the advantages that the on-line dynamic gelatinization process of the high-starch feed liquid is realized by controlling the temperature of the tubular heat exchanger and the flowing time of the liquid, the gelatinization is realized in the flowing heat exchange process of the feed liquid, the time for occupying a cylinder body for gelatinization is saved, and the production energy consumption is reduced; as the cylinder body is not adopted for gelatinization, continuous batching can be realized, and the production time is greatly shortened.
Description
Technical Field
The invention relates to the technical field of dairy product processing, in particular to coarse cereal milk and a preparation method thereof.
Background
The coarse cereals refer to a general term of various cereals, beans and potatoes with relatively small planting areas except for large grains such as rice, wheat, corn, soybean and the like. China has rich coarse cereals resources and various varieties, and the coarse cereals can be classified into four types in general: one is coarse cereals such as sorghum, millet, buckwheat, barley, broom corn millet, etc.; the second kind is miscellaneous beans such as semen Phaseoli Radiati, semen Phaseoli vulgaris, semen Phaseoli, semen Pisi Sativi, semen Sojae Atricolor, etc.; the third category is potatoes, mainly including potatoes, sweet potatoes and the like; the fourth kind is oil material, such as sesame, mustard, perilla, oil sunflower, walnut, etc.
Currently, people pay more and more attention to healthy diet, and coarse cereals are made into coarse cereal milk for people to drink due to the fact that the coarse cereals are rich in protein, vitamins, mineral substances and various functional factors; however, in the actual large-scale production of the coarse cereal milk, because the starch content of the coarse cereal powder is high, when the addition amount reaches a certain value, a gelatinization process needs to be added in the preparation process, but in the conventional gelatinization process, when water and powder reach a certain proportion, the water and powder are kept at a high temperature for a long time in a mixing cylinder, and the next process is carried out after the gelatinization process is completed, so that the production energy consumption is increased;
in addition, because the volume of the batching cylinder is far smaller than the actual production capacity, and the proportion of the high-starch coarse cereal powder to the water has special requirements, the batching can not be realized at one time, and the batching can only be carried out in multiple batches according to the specific proportion of the powder to the water, and the batching cylinder occupies too long time in each batch, so that the batching and production time is greatly prolonged, and the costs of energy consumption, manpower and the like are increased.
Disclosure of Invention
In order to solve the problems, the invention aims to disclose a coarse cereal milk and a preparation method thereof, and the method realizes the on-line dynamic gelatinization process of a high-starch feed liquid by controlling the temperature of a tubular heat exchanger and the flowing time of liquid, realizes gelatinization in the flowing heat exchange process of the feed liquid, saves the time for occupying a cylinder body for gelatinization, and simultaneously reduces the production energy consumption; as the cylinder body is not adopted for gelatinization, continuous batching can be realized, and the production time is greatly shortened.
The invention is realized by the following technical scheme:
specifically, on the one hand, a preparation method of coarse cereal milk is provided, which comprises the following steps:
(1) mixing, preheating a mixing tank, putting coarse cereal powder, a stabilizer, white granulated sugar and water into the mixing tank, and mixing to obtain coarse cereal liquid;
(2) gelatinizing, namely injecting the coarse cereal liquid obtained in the step (1) into a tubular heat exchanger for heating when the tubular heat exchanger is preheated to 75-95 ℃, wherein the coarse cereal liquid flows through the tubular heat exchanger for 10-15 min, so as to obtain coarse cereal slurry;
(3) homogenizing for the first time, and further dispersing the coarse cereal pulp obtained in the step (2) by using a colloid mill;
(4) cooling, namely cooling the coarse cereal pulp obtained in the step (3) to obtain coarse cereal milk;
(5) fixing the volume, namely transferring the coarse cereal milk obtained in the step (4) into a constant volume cylinder and injecting the rest water obtained in the step (1) to fix the volume of the coarse cereal milk;
(6) stirring;
(7) homogenizing;
(8) and (5) sterilizing and filling to obtain the coarse cereal milk.
According to the technical scheme, coarse cereal powder with high starch content, a stabilizer and white granulated sugar are used as raw materials, the raw materials are fed into the tubular heat exchanger through the batching cylinder, and the temperature and the liquid flowing time of the tubular heat exchanger are controlled, so that the double effects of heating and gelatinization are achieved, the time for occupying a cylinder body for gelatinization is saved, and the production energy consumption is reduced; because the paste is not pasted in the cylinder body, continuous batching can be realized, and the production time is greatly shortened.
The stabilizer is one or more of gellan gum, xanthan gum, gelatin and carrageenan; simultaneously, two or more of mono-diglycerol fatty acid ester, phospholipid and sucrose fatty acid ester are adopted; particularly, the stabilizer adopts gellan gum, mono-diglycerol fatty acid ester and sucrose fatty acid ester, and the effect is optimal.
Further, in step (1), the water: the coarse cereal powder is more than or equal to 8-12: 1.
by adopting the technical scheme, the coarse cereal powder and the water are in the proportion, so that enough water can be ensured for the gelatinization of the high-starch powder; and water: the effect is best when the coarse cereal powder is 10: 1.
Further, in the step (1), the preheating temperature of the batching cylinder is 70-85 ℃.
By adopting the technical scheme, the preheating temperature is convenient for fully dissolving the colloids such as gellan gum and the like.
Further, in the step (1), the coarse cereal powder is one or more of brown rice powder, red bean powder, black sesame powder, oat powder, soybean powder, pearl barley powder, black rice powder, black bean powder and peanut powder.
Further, in the step (2), the tube heat exchanger is one of a coil heat exchanger and a tube heat exchanger, and the diameter of the tube heat exchanger is 10-20 mm.
Through the technical scheme, when the tubular heat exchanger exchanges heat, a fluid enters from the connecting pipe of the end socket, flows in the pipe and flows out from the outlet pipe at the other end of the end socket; the tube type heat exchanger and the coil type heat exchanger are the most common tube type heat exchangers in dairy factories and are the best heat exchange equipment for processing high-viscosity feed liquid. The tubular heat exchanger and the coil heat exchanger have high heat compared with the common tubular heat exchanger, and liquid is easy to form turbulent flow in the tube body, so that the feed liquid is fully dissolved and dispersed.
Further, in the step (4), the cooling temperature of the coarse cereal pulp is 4-10 ℃.
Further, in the step (6), the stirring time is 8-15 min.
Further, in the step (7), the temperature for homogenization is 70-75 ℃, and the pressure for homogenization is 180-200 bar.
Through above-mentioned technical scheme, because the feed liquid that high viscosity just contains the colloid needs fully disperse and dissolve, prevents to take place caking and gathering, consequently the colloid mill is favorable to the colloid to be dispersed, and this homogeneity process is except further dispersion, more has the effect of smashing fat, dispersion.
Further, in the step (8), the sterilization temperature is 92-137 ℃, and the sterilization time is 4-300 s.
Through the technical scheme, the sterilization temperature is 92-110 ℃, and the sterilization time is 15-300 s, so that the best effect is achieved.
On the other hand, the invention also provides coarse cereal milk which is directly prepared by the preparation method of the coarse cereal milk.
Compared with the prior art, the invention has the following advantages:
firstly, the tubular heat exchanger is connected behind the proportioning cylinder, so that the on-line dynamic gelatinization process of the high-starch feed liquid is realized, the gelatinization is realized in the process of flowing heat exchange of the feed liquid, the time for occupying the cylinder body for gelatinization is saved, and the production energy consumption is reduced;
secondly, continuous batching can be realized because gelatinization is not adopted in the cylinder body, and the production time is greatly shortened;
and thirdly, by controlling the temperature of the tubular heat exchanger and the flowing time of the liquid, the double effects of heating and pasting are achieved, the production cost is reduced, the product price is reduced, and the popularization of the health food of cereal porridge is facilitated.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The starting materials in the following examples were all commercially available unless otherwise specified.
The sources of the raw materials of the following examples are:
white granulated sugar: guangxi Chong left east Asia sugar industry Co., Ltd.
Example 1
A preparation method of coarse cereal milk comprises the following steps:
(1) mixing, preheating a mixing tank to 70 ℃, putting coarse cereal powder, gellan gum, carrageenan, mono-diglycerol fatty acid ester, sucrose fatty acid ester, white granulated sugar and water into the mixing tank for mixing to obtain coarse cereal liquid, wherein the water: 12 of coarse cereal powder: 1;
(2) gelatinizing, namely injecting the coarse cereal liquid obtained in the step (1) into a tube type heat exchanger for heating when the tube type heat exchanger is preheated to 75 ℃, wherein the coarse cereal liquid flows through the tube type heat exchanger for 15min, and coarse cereal pulp is obtained, wherein the diameter of the tube type heat exchanger is 20 mm;
(3) homogenizing for the first time, namely homogenizing the coarse cereal pulp obtained in the step (2) by a colloid mill;
(4) cooling, namely cooling the coarse cereal pulp obtained in the step (3) at 4 ℃ to obtain coarse cereal milk;
(5) fixing the volume, namely transferring the coarse cereal milk obtained in the step (4) into a constant volume cylinder and injecting the rest water obtained in the step (1) to fix the volume of the coarse cereal milk;
(6) stirring the coarse cereal milk obtained in the step (5) for 8 min;
(7) carrying out secondary homogenization on the coarse cereal milk obtained in the step (6), wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 200 bar;
(8) and (4) sterilizing the coarse cereal milk obtained in the step (7) at 92 ℃ for 300s, and then aseptically filling to obtain the coarse cereal milk.
And the coarse cereal powder is one or more of brown rice powder, red bean powder, black sesame powder, oat powder, soybean powder, coix seed powder, black rice powder, black bean powder and peanut powder.
Example 2
A preparation method of brown rice milk comprises the following steps:
(1) mixing, preheating a blending tank at 70 ℃, putting brown rice powder, carrageenan, mono-diglycerol fatty acid ester, white granulated sugar and water into the blending tank for mixing to obtain brown rice liquid, wherein the water: brown rice powder is 8: 1;
(2) gelatinizing, namely injecting the brown rice liquid obtained in the step (1) into a coil type heat exchanger for heating when the coil type heat exchanger is preheated to 75 ℃, wherein the brown rice liquid flows through the coil type heat exchanger for 15min, and obtaining brown rice pulp, wherein the diameter of the coil type heat exchanger is 10 mm;
(3) homogenizing for the first time, and homogenizing the brown rice pulp obtained in the step (2) by a colloid mill;
(4) cooling, namely cooling the brown rice pulp obtained in the step (3) at 4 ℃ to obtain brown rice milk;
(5) fixing the volume, namely transferring the brown rice milk obtained in the step (4) into a constant volume cylinder and injecting the rest water obtained in the step (1) to fix the volume of the brown rice milk;
(6) stirring the brown rice milk obtained in the step (5) for 8 min;
(7) carrying out secondary homogenization on the brown rice milk obtained in the step (6), wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 200 bar;
(8) and (4) sterilizing the brown rice milk obtained in the step (7) at 92 ℃ for 300s, and then filling in an aseptic manner to obtain the brown rice milk.
Example 3
A preparation method of coarse cereal milk comprises the following steps:
(1) mixing, preheating a blending tank at 70 ℃, putting brown rice powder, red bean powder, black sesame powder, gellan gum, mono-diglycerol fatty acid ester, sucrose fatty acid ester, white granulated sugar and water into the blending tank, and mixing to obtain coarse cereal liquid, wherein the water: coarse cereal powder (brown rice powder, red bean powder and black sesame powder) is 10: 1;
(2) gelatinizing, namely injecting the coarse cereal liquid obtained in the step (1) into a tube type heat exchanger for heating when the tube type heat exchanger is preheated to 75 ℃, wherein the coarse cereal liquid flows through the tube type heat exchanger for 15min, and coarse cereal pulp is obtained, wherein the diameter of the tube type heat exchanger is 20 mm; (ii) a
(3) Homogenizing for the first time, namely homogenizing the coarse cereal pulp obtained in the step (2) by a colloid mill;
(4) cooling, namely cooling the coarse cereal pulp obtained in the step (3) at 4 ℃ to obtain coarse cereal milk;
(5) fixing the volume, namely transferring the coarse cereal milk obtained in the step (4) into a constant volume cylinder and injecting the rest water obtained in the step (1) to fix the volume of the coarse cereal milk;
(6) stirring the coarse cereal milk obtained in the step (5) for 8 min;
(7) carrying out secondary homogenization on the coarse cereal milk obtained in the step (6), wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 200 bar;
(8) and (4) sterilizing the coarse cereal milk obtained in the step (7) at 92 ℃ for 300s, and then aseptically filling to obtain the coarse cereal milk.
Example 4
A preparation method of coarse cereal milk comprises the following steps:
(1) mixing, preheating a mixing tank to 85 ℃, putting oat flour, soybean flour, black sesame powder, pearl barley, gellan gum, mono-diglycerol fatty acid ester, sucrose fatty acid ester, white granulated sugar and water into the mixing tank, and mixing to obtain a coarse cereal liquid, wherein the water: coarse cereal powder (oat powder, soybean powder, black sesame powder and pearl barley) is 12: 1;
(2) gelatinizing, namely injecting the coarse cereal liquid obtained in the step (1) into a coil type heat exchanger for heating when the coil type heat exchanger is preheated to 95 ℃, wherein the coarse cereal liquid flows through the coil type heat exchanger for 10min, and obtaining coarse cereal slurry, wherein the diameter of the coil type heat exchanger is 5 mm; (ii) a
(3) Homogenizing for the first time, namely homogenizing the coarse cereal pulp obtained in the step (2) by a colloid mill;
(4) cooling, namely cooling the coarse cereal pulp obtained in the step (3) at 10 ℃ to obtain coarse cereal milk;
(5) fixing the volume, namely transferring the coarse cereal milk obtained in the step (4) into a constant volume cylinder and injecting the rest water obtained in the step (1) to fix the volume of the coarse cereal milk;
(6) stirring the coarse cereal milk obtained in the step (5) for 15 min;
(7) carrying out secondary homogenization on the coarse cereal milk obtained in the step (6), wherein the homogenization temperature is 75 ℃, and the homogenization pressure is 180 bar;
(8) and (4) sterilizing the coarse cereal milk obtained in the step (7) at 137 ℃ for 4s, and then aseptically filling to obtain the coarse cereal milk.
Compared with the embodiment 3, the pipe pasting phenomenon can be serious if the diameter of the pipe heat exchanger is too small and the viscosity of the feed liquid is too high, namely, more feed liquid is hung on the inner wall of the pipeline to influence the flowing, so that the pipe is burnt and even blocked; if the diameter of the tubular heat exchanger is too large, the feed liquid flows too fast, and the purpose of full gelatinization cannot be achieved.
Example 5
A preparation method of coarse cereal milk comprises the following steps:
(1) mixing, preheating a mixing tank at 80 ℃, putting black rice flour, black bean flour, peanut flour, pearl barley flour, mono-diglycerol fatty acid ester, sucrose fatty acid ester, white granulated sugar and water into the mixing tank, and mixing to obtain coarse cereal liquid, wherein the water: coarse cereal powder (black rice flour, black bean flour, peanut flour and pearl barley flour) is 10: 1;
(2) gelatinizing, namely injecting the coarse cereal liquid obtained in the step (1) into a coil type heat exchanger for heating when the coil type heat exchanger is preheated to 90 ℃, wherein the coarse cereal liquid flows through the coil type heat exchanger for 10min, and obtaining coarse cereal slurry, wherein the diameter of the coil type heat exchanger is 15 mm; (ii) a
(3) Homogenizing for the first time, namely homogenizing the coarse cereal pulp obtained in the step (2) by a colloid mill;
(4) cooling, namely cooling the coarse cereal pulp obtained in the step (3) at 6 ℃ to obtain coarse cereal milk;
(5) fixing the volume, namely transferring the coarse cereal milk obtained in the step (4) into a constant volume cylinder and injecting the rest water obtained in the step (1) to fix the volume of the coarse cereal milk;
(6) stirring the coarse cereal milk obtained in the step (5) for 10 min;
(7) carrying out secondary homogenization on the coarse cereal milk obtained in the step (6), wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 180 bar;
(8) and (4) sterilizing the coarse cereal milk obtained in the step (7) at 110 ℃ for 15s, and then aseptically filling to obtain the coarse cereal milk.
It can be seen from the above examples that, compared with example 3, if only the emulsifying ester is used in the stabilizer, but no colloid is added, the final product will have unstable phenomena of bottom precipitation, upper layer water separation, thin top and thick bottom.
Example 6
A preparation method of coarse cereal milk comprises the following steps:
(1) mixing, preheating a mixing tank to 80 ℃, putting black rice flour, black bean flour, peanut flour, pearl barley flour, gellan gum, carrageenan, white granulated sugar and water into the mixing tank, and mixing to obtain coarse cereal liquid, wherein the water: coarse cereal powder (black rice flour, black bean flour, peanut flour and pearl barley flour) is 10: 1;
(2) gelatinizing, namely injecting the coarse cereal liquid obtained in the step (1) into a coil type heat exchanger for heating when the coil type heat exchanger is preheated to 90 ℃, wherein the coarse cereal liquid flows through the coil type heat exchanger for 10min, and obtaining coarse cereal slurry, wherein the diameter of the coil type heat exchanger is 15 mm; (ii) a
(3) Homogenizing for the first time, namely homogenizing the coarse cereal pulp obtained in the step (2) by a colloid mill;
(4) cooling, namely cooling the coarse cereal pulp obtained in the step (3) at 6 ℃ to obtain coarse cereal milk;
(5) fixing the volume, namely transferring the coarse cereal milk obtained in the step (4) into a constant volume cylinder and injecting the rest water obtained in the step (1) to fix the volume of the coarse cereal milk;
(6) stirring the coarse cereal milk obtained in the step (5) for 10 min;
(7) carrying out secondary homogenization on the coarse cereal milk obtained in the step (6), wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 180 bar;
(8) and (4) sterilizing the coarse cereal milk obtained in the step (7) at 110 ℃ for 15s, and then aseptically filling to obtain the coarse cereal milk.
As can be seen from the above examples, in comparison with example 3, fat floating phenomenon occurs in the final product in ingredients such as peanut powder, sesame powder, etc. due to the absence of the ester emulsifier.
Comparative example 1
A preparation method of coarse cereal milk comprises the following steps:
(1) mixing, preheating a mixing tank to 70 ℃, putting coarse cereal powder, gellan gum, mono-diglycerol fatty acid ester, phospholipid, white granulated sugar and water into the mixing tank, and mixing to obtain coarse cereal liquid, wherein the water: the coarse cereal powder is 8: 1;
(2) gelatinizing, and stirring the coarse cereal liquid in a dosing cylinder for 25min under heat preservation.
(3) Homogenizing for the first time, namely homogenizing the coarse cereal pulp obtained in the step (2) by a colloid mill;
(4) cooling, namely cooling the coarse cereal pulp obtained in the step (3) at 4 ℃ to obtain coarse cereal milk;
(5) fixing the volume, namely transferring the coarse cereal milk obtained in the step (4) into a constant volume cylinder and injecting the rest water obtained in the step (1) to fix the volume of the coarse cereal milk;
(6) stirring the coarse cereal milk obtained in the step (5) for 8 min;
(7) carrying out secondary homogenization on the coarse cereal milk obtained in the step (6), wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 200 bar;
(8) and (4) sterilizing the coarse cereal milk obtained in the step (7) at 92 ℃ for 300s, and then aseptically filling to obtain the coarse cereal milk.
According to the embodiment, the gelatinization is completed in the batching cylinder; because the volume of the batching cylinder is far less than the actual production volume, the 'concentrated solution' is prepared in the actual production, and the volume of the subsequent constant volume cylinder is constant to the actual yield. The coarse cereal milk is gelatinized, and the ratio of the flour to the water has requirements, so that the conventional one-time feeding cannot be realized, the batch feeding has prolonged production time and energy consumption, and if the mixing is finished, the batching cylinder is continuously occupied for gelatinization, so that the production time and the energy consumption are further increased.
Comparative example 2
A preparation method of coarse cereal milk comprises the following steps:
(1) mixing, preheating a mixing tank to 90 ℃, putting coarse cereal powder, gellan gum, carrageenan, white granulated sugar and water into the mixing tank for mixing to obtain coarse cereal liquid, wherein the water: 12 of coarse cereal powder: 1;
(2) gelatinizing, and stirring the coarse cereal liquid in a mixing tank for 35min under heat preservation.
(3) Homogenizing for the first time, namely homogenizing the coarse cereal pulp obtained in the step (2) by a colloid mill;
(4) cooling, namely cooling the coarse cereal pulp obtained in the step (3) at 10 ℃ to obtain coarse cereal milk;
(5) fixing the volume, namely transferring the coarse cereal milk obtained in the step (4) into a constant volume cylinder and injecting the rest water obtained in the step (1) to fix the volume of the coarse cereal milk;
(6) stirring the coarse cereal milk obtained in the step (5) for 15 min;
(7) carrying out secondary homogenization on the coarse cereal milk obtained in the step (6), wherein the homogenization temperature is 75 ℃, and the homogenization pressure is 180 bar;
(8) and (4) sterilizing the coarse cereal milk obtained in the step (7) at 137 ℃ for 4s, and then aseptically filling to obtain the coarse cereal milk.
According to the embodiment, the gelatinization is completed in the batching cylinder; because the volume of the batching cylinder is far less than the actual production volume, the 'concentrated solution' is prepared in the actual production, and the volume of the subsequent constant volume cylinder is constant to the actual yield. The coarse cereal milk is gelatinized, and the ratio of the flour to the water has requirements, so that the conventional one-time feeding cannot be realized, the batch feeding has prolonged production time and energy consumption, and if the mixing is finished, the batching cylinder is continuously occupied for gelatinization, so that the production time and the energy consumption are further increased.
Effect example 1
The results of evaluating the appearance and mouthfeel of the samples are shown in table 1 below:
TABLE 1
As can be seen from table 1 above, in each of embodiments 1 to 3, the tubular heat exchanger is connected to the dosing cylinder, and the temperature and the liquid flowing time of the tubular heat exchanger are controlled, so that the high-starch material liquid is gelatinized in the on-line dynamic gelatinization process, the material liquid flows and exchanges heat, the time for occupying the cylinder body for gelatinization is saved, and the production energy consumption is reduced.
As the gelatinization in the cylinder body is not adopted in the embodiment 1-6, the continuous batching can be realized, and the production time is greatly shortened; in contrast, in the comparative examples 1 and 2, cylinder body gelatinization is adopted, so that under the condition that the volume of a proportioning cylinder is far smaller than the actual production volume, concentrated solution is prepared in the actual production, and the volume of the subsequent volume metering cylinder is constant to the actual yield; however, the coarse cereal milk has requirements on the ratio of flour to water in the gelatinization process, so that conventional one-time feeding cannot be realized, and only batch feeding can be adopted; the batch feeding has prolonged the production time and energy consumption, and if the batch mixing is finished, the batch mixing cylinder is continuously occupied for gelatinization, so that the production time and energy consumption are further increased.
The above-described embodiments are merely illustrative of one or more embodiments of the present invention, which are described in more detail and detail, but are not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (10)
1. The preparation method of the coarse cereal milk is characterized by comprising the following steps:
(1) mixing, preheating a mixing tank, putting coarse cereal powder, a stabilizer, white granulated sugar and water into the mixing tank, and mixing to obtain coarse cereal liquid;
(2) gelatinizing, namely injecting the coarse cereal liquid obtained in the step (1) into a tubular heat exchanger for heating when the tubular heat exchanger is preheated to 75-95 ℃, wherein the coarse cereal liquid flows through the tubular heat exchanger for 10-15 min, so as to obtain coarse cereal slurry;
(3) homogenizing for the first time, and further dispersing the coarse cereal pulp obtained in the step (2) by using a colloid mill;
(4) cooling, namely cooling the coarse cereal pulp obtained in the step (3) to obtain coarse cereal milk;
(5) fixing the volume, namely transferring the coarse cereal milk obtained in the step (4) into a constant volume cylinder and injecting the rest water obtained in the step (1) to fix the volume of the coarse cereal milk;
(6) stirring;
(7) homogenizing;
(8) and (5) sterilizing and filling to obtain the coarse cereal milk.
2. The method for preparing coarse cereal milk according to claim 1, wherein in step (1), the water: the coarse cereal powder is more than or equal to 8-12: 1.
3. the preparation method of coarse cereal milk as claimed in claim 1, wherein in the step (1), the preheating temperature of the dosing cylinder is 70-85 ℃.
4. The method for preparing coarse cereal milk according to claim 1, wherein in the step (1), the coarse cereal powder is one or more of coarse cereal powder, red bean powder, black sesame powder, oat powder, soybean powder, coix seed powder, black rice powder, black bean powder and peanut powder.
5. The preparation method of coarse cereal milk according to claim 1, wherein in the step (2), the tube heat exchanger is one of a coil heat exchanger and a tube heat exchanger, and the diameter of the tube heat exchanger is 10-20 mm.
6. The preparation method of coarse cereal milk according to claim 1, wherein in the step (4), the cooling temperature of the coarse cereal milk is 4-10 ℃.
7. The preparation method of coarse cereal milk according to claim 1, wherein in the step (6), the stirring time is 8-15 min.
8. The preparation method of coarse cereal milk according to claim 1, wherein in the step (7), the temperature of homogenization is 70-75 ℃, and the pressure of homogenization is 180-200 bar.
9. The preparation method of coarse cereal milk according to claim 1, wherein in the step (8), the sterilization temperature is 92-137 ℃, and the sterilization time is 4-300 s.
10. A coarse cereal milk, which is characterized in that the coarse cereal milk is directly prepared by the preparation method of the coarse cereal milk according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011464126.6A CN112586641A (en) | 2020-12-14 | 2020-12-14 | Coarse cereal milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011464126.6A CN112586641A (en) | 2020-12-14 | 2020-12-14 | Coarse cereal milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112586641A true CN112586641A (en) | 2021-04-02 |
Family
ID=75192600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011464126.6A Pending CN112586641A (en) | 2020-12-14 | 2020-12-14 | Coarse cereal milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112586641A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1545404A (en) * | 1977-12-02 | 1979-05-10 | Cellcor Corp Of Canada Ltd | Continuous production of polysaccharide hydrolysates |
| JPS5647466A (en) * | 1979-09-27 | 1981-04-30 | Rengo Co Ltd | Continuous preparation of paste and its apparatus |
| JPH0987598A (en) * | 1995-09-20 | 1997-03-31 | Noritake Co Ltd | Continuous production of gelatinized starch using starch gelatinizer and apparatus therefor |
| EP1064854A1 (en) * | 1999-06-15 | 2001-01-03 | Société des Produits Nestlé S.A. | Process for increasing the fruity taste of foodstuffs with acidified and/or fermented cereal flour |
| CN102771867A (en) * | 2012-08-21 | 2012-11-14 | 光明乳业股份有限公司 | Black rice milk plant protein beverage and preparation method thereof |
| CN103168856A (en) * | 2011-12-23 | 2013-06-26 | 光明乳业股份有限公司 | Brown rice syrup vegetable protein beverage and preparation method thereof |
| CN108740028A (en) * | 2018-05-14 | 2018-11-06 | 厦门惠尔康食品有限公司 | A kind of brown rice underflow and preparation method thereof |
| CN110800928A (en) * | 2019-12-02 | 2020-02-18 | 北大荒粮食集团有限公司 | High-activity coarse cereal nutritional powder |
-
2020
- 2020-12-14 CN CN202011464126.6A patent/CN112586641A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1545404A (en) * | 1977-12-02 | 1979-05-10 | Cellcor Corp Of Canada Ltd | Continuous production of polysaccharide hydrolysates |
| JPS5647466A (en) * | 1979-09-27 | 1981-04-30 | Rengo Co Ltd | Continuous preparation of paste and its apparatus |
| JPH0987598A (en) * | 1995-09-20 | 1997-03-31 | Noritake Co Ltd | Continuous production of gelatinized starch using starch gelatinizer and apparatus therefor |
| EP1064854A1 (en) * | 1999-06-15 | 2001-01-03 | Société des Produits Nestlé S.A. | Process for increasing the fruity taste of foodstuffs with acidified and/or fermented cereal flour |
| CN103168856A (en) * | 2011-12-23 | 2013-06-26 | 光明乳业股份有限公司 | Brown rice syrup vegetable protein beverage and preparation method thereof |
| CN102771867A (en) * | 2012-08-21 | 2012-11-14 | 光明乳业股份有限公司 | Black rice milk plant protein beverage and preparation method thereof |
| CN108740028A (en) * | 2018-05-14 | 2018-11-06 | 厦门惠尔康食品有限公司 | A kind of brown rice underflow and preparation method thereof |
| CN110800928A (en) * | 2019-12-02 | 2020-02-18 | 北大荒粮食集团有限公司 | High-activity coarse cereal nutritional powder |
Non-Patent Citations (2)
| Title |
|---|
| LIAO, HJ，等: "Role of thermo-rheological behaviour in simulation of continuous sterilization of a starch dispersion", 《FOOD AND BIOPRODUCTS PROCESSING》 * |
| 杨宗发: "《药物制剂设备》", 31 August 2014, 人民军医出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100486445C (en) | Grain flavouring milk comprising fruit and vegetable granule and production method thereof | |
| CN100441100C (en) | Grain flavouring milk comprising nut granule and production method thereof | |
| US6042854A (en) | Gellan gum to improve physical stability of liquid nutritional products | |
| CN101632481B (en) | Millet beverage containing millet particles and production method thereof | |
| CN103767018B (en) | A kind of cereal beverage and preparation method thereof | |
| CN104855790B (en) | A kind of instant oats particles and preparation method thereof | |
| CN104686857B (en) | The suckling piglet milk powder and its processing method of a kind of high brew | |
| US2314459A (en) | Dry starch product | |
| CN102238879A (en) | Method of preparing a whole grain beverage | |
| CN106173732B (en) | A kind of rice milk beverage and preparation method thereof | |
| CN104814369A (en) | Oat slurry, and powder and application thereof | |
| CN112586641A (en) | Coarse cereal milk and preparation method thereof | |
| CN104719481A (en) | Application of lactose as glidant in preparation process of milk tablets | |
| CN104206545A (en) | Food additive for lupine milk as well as preparation method and application of food additive for lupine milk | |
| CN101194650A (en) | Dessert containing corn and producing method thereof | |
| CN101632421A (en) | Millet jelly and production method thereof | |
| CN104432377A (en) | Gordon euryale seed beverage and processing method thereof | |
| CN101253892A (en) | Composite cereal flavouring dairy food and its processing method | |
| EP1816920B1 (en) | Fibre composition in liquid form | |
| Onuoha et al. | Studies on the potential of malted Digitaria exilis, Cyperus esculentus and Colocasia esculenta flour blends as weaning food formulation | |
| CN109879976A (en) | A kind of preparation method of high amylose starches | |
| CN107751978B (en) | Barley β -glucan and vital gluten compound fat simulant and preparation method thereof | |
| CN100512663C (en) | Modified soy-bean protein processing method and its use in baby's food | |
| CN206025104U (en) | Fortification rice apparatus for producing | |
| CN107897376A (en) | Dairy products and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210402 |