CN112715671A - Donkey-hide gelatin-containing milk beverage and preparation method thereof - Google Patents
Donkey-hide gelatin-containing milk beverage and preparation method thereof Download PDFInfo
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- CN112715671A CN112715671A CN202011561888.8A CN202011561888A CN112715671A CN 112715671 A CN112715671 A CN 112715671A CN 202011561888 A CN202011561888 A CN 202011561888A CN 112715671 A CN112715671 A CN 112715671A
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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 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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/25—Separating and blending
- A23C2210/256—Removal or separation of bacteria, or a fraction containing bacteria, by centrifugation; Bactofugation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a cow milk beverage containing donkey-hide gelatin, which comprises the following raw materials in percentage by mass: 80-90% of raw milk, 1.0-2.5% of white granulated sugar, 1.5-3% of brown sugar, 0.2-0.5% of red date concentrated juice, 0.1-0.5% of donkey-hide gelatin powder, 0.1-0.3% of ginger powder, 0.05-0.13% of emulsifier, 0.01-0.05% of stabilizer, 0.01-0.03% of mineral substance, 0.04-0.12% of edible essence and purified water for supplementing to 100%. The preparation method of the donkey-hide gelatin powder comprises the following steps: adding colla Corii Asini, crystal sugar and yellow wine into jacketed pan, stirring until colla Corii Asini is completely dissolved, and drying with vacuum drum drying equipment to obtain colla Corii Asini powder. The ginger powder is prepared by drying and superfine grinding ginger, and the particle size of the ginger powder is 200 meshes. The donkey-hide gelatin in the milk beverage has good solubility, good stability of the product in shelf life and no obvious precipitation.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to a cow milk beverage containing donkey-hide gelatin and a preparation method thereof.
Background
In China, donkey-hide gelatin has a long history of eating as a health care and traditional precious medicinal material. Donkey-hide gelatin contains 7 essential amino acids including threonine, valine, methionine, isoleucine, leucine, phenylalanine and lysine, as well as important trace elements and bioactive polypeptide. The Shennong Ben Cao Jing and the existing clinical tests show that the donkey-hide gelatin has good effects of enriching the blood, improving the immunity, supplementing the physical strength and the like. At present, the donkey-hide gelatin can be used as a food raw material to be applied to common food, which greatly promotes the application range of the donkey-hide gelatin.
Brown sugar is a traditional health preserving food material in China, and is particularly widely applied to female tonics. Brown sugar is a sugar that is not highly refined and formed with honey, and is relatively dark in color and has a burnt flavor. Since brown sugar is not refined, most of the nutrient elements of its sugar cane or sugar beet are retained. Modern detection technology indicates that the trace elements such as iron, calcium, vitamins and the like in the brown sugar are higher than those in the common white sugar.
Ginger is a perennial herb and is often used as a seasoning. The ginger is warm and spicy, and gingerol, polyphenol and other ingredients in the ginger can promote digestion and increase blood circulation.
Donkey-hide gelatin, brown sugar and ginger have a long history of eating as traditional Chinese food materials, but the traditional food materials have certain limitations in aspects of flavor, processing characteristics and the like. The milk is used as an ideal food, is taken as a carrier, and is added with traditional Chinese health raw materials such as donkey-hide gelatin, brown sugar, ginger and the like to prepare the dairy product with certain health functions, so that the dairy product has important market value. However, donkey-hide gelatin is not easily dissolved in water, and high content of donkey-hide gelatin significantly affects the taste. Meanwhile, because ginger contains more fibers, the ginger can be precipitated when added into dairy products, so that the stability of the products is influenced. These are all problems that need to be addressed at present in the development of such dairy products.
The donkey-hide gelatin and the ginger are applied to the dairy product, and the preparation process is very complicated and time-consuming. In addition, the shelf life stability of the liquid milk is higher than that of the solid donkey-hide gelatin, and the shelf life stability of the product is poor.
Disclosure of Invention
In order to more clearly illustrate the technical solution of the present invention, the technical solution of the present invention will be further illustrated with reference to the following specific embodiments:
in order to achieve the purpose, the invention adopts the following technical scheme:
on one hand, the invention provides a cow milk beverage containing donkey-hide gelatin, which comprises the following raw materials in percentage by mass: 80-90% of raw milk, 1.0-2.5% of white granulated sugar, 1.5-3% of brown sugar, 0.2-0.5% of red date concentrated juice, 0.1-0.5% of donkey-hide gelatin powder, 0.1-0.3% of ginger powder, 0.05-0.13% of emulsifier, 0.01-0.05% of stabilizer, 0.01-0.03% of mineral substance, 0.04-0.12% of edible essence and purified water for supplementing to 100%.
Further, the preparation method of the donkey-hide gelatin powder comprises the following steps: adding colla Corii Asini, crystal sugar and yellow wine into jacketed pan, stirring until colla Corii Asini is completely dissolved, and drying with vacuum drum drying equipment to obtain colla Corii Asini powder.
Further, the ginger powder is prepared by drying and superfine grinding ginger, and the particle size of the ginger powder is 200 meshes;
the protein content in the raw milk is more than or equal to 2.9 percent, the fat content is more than or equal to 3.1 percent, and the raw milk is stored at 4-6 ℃ after being cleaned;
the emulsifier comprises mono-diglycerol fatty acid ester and sucrose fatty acid ester.
Further, the stabilizer is one or more of gellan gum, sodium carboxymethylcellulose and carrageenan;
the mineral is one or two of sodium ferric ethylenediamine tetraacetate and milk mineral salt.
On the other hand, the invention also provides a preparation method of the cow milk beverage containing the donkey-hide gelatin, which is characterized by comprising the following steps:
(1) heating 2/3 raw milk to 60-75 deg.C, adding colla Corii Asini powder, brown sugar, rhizoma Zingiberis recens powder, fructus Jujubae concentrated juice, stabilizer, emulsifier, white sugar and mineral substances, stirring under heat preservation to obtain feed liquid A;
(2) emulsification: emulsifying the feed liquid A at a high speed to obtain an emulsion B;
(3) and (3) standardization: cooling the feed liquid B, adding the remaining 1/3 raw milk and edible essence, stirring, and determining product index to obtain the blended milk;
(4) homogenizing: heating the ingredient milk, and homogenizing to obtain feed liquid C;
(5) and (3) sterilization: and heating the feed liquid C, sterilizing, cooling and filling to obtain the feed liquid C.
Further, in the step (1), the temperature is raised to 60-75 ℃, and the stirring time is 10-15 min.
Further, in the step (2), the shearing speed of the high-speed emulsification is 3000-.
Further, in the step (4), the homogenizing temperature is 55-65 ℃, and the homogenizing pressure is 20-25 MPa.
Further, in the step (5), the sterilization temperature is 85-137 ℃ and the time is 4-15 s.
The positive progress effects of the invention are as follows:
the instant donkey-hide gelatin powder is processed and prepared on the basis of the traditional donkey-hide gelatin, so that the dissolving speed of the donkey-hide gelatin in the solution is improved on the premise of not influencing the flavor, and the instant donkey-hide gelatin powder is convenient to use. Meanwhile, the ginger used in the invention is prepared into ginger grinding powder with about 200 meshes by superfine grinding, so that the original flavor of the ginger is kept, and the taste and the product stability are improved. By optimizing the method, the problems of the solubility and the stability of the donkey-hide gelatin and the ginger powder in the milk can be effectively improved.
Detailed Description
In order to more clearly illustrate the technical solution of the present invention, the technical solution of the present invention will be further illustrated with reference to the following specific embodiments:
one of the technical schemes provided by the invention is as follows:
the invention provides a cow milk beverage containing donkey-hide gelatin, which is characterized by comprising the following raw materials in percentage by mass: 80-90% of raw milk, 1.0-2.5% of white granulated sugar, 1.5-3% of brown sugar, 0.2-0.5% of red date concentrated juice, 0.1-0.5% of donkey-hide gelatin powder, 0.1-0.3% of ginger powder, 0.05-0.13% of emulsifier, 0.01-0.05% of stabilizer, 0.01-0.03% of mineral substance, 0.04-0.12% of edible essence and purified water for supplementing to 100%.
The preparation method of the donkey-hide gelatin powder comprises the following steps: adding colla Corii Asini, crystal sugar and yellow wine into jacketed pan, stirring until colla Corii Asini is completely dissolved, and drying with vacuum drum drying equipment to obtain colla Corii Asini powder.
In addition, donkey-hide gelatin: rock sugar: yellow rice wine is 6: 1: 3, the ratio is a mass ratio.
The ginger powder is prepared by selecting ginger without insect damage and mildew, and drying and carrying out superfine grinding on the ginger powder. The granularity of the ginger grinding powder is preferably not less than 200 meshes. The flavor of the ginger can be retained to the maximum extent by the operation.
The raw milk meets the relevant regulations of GB19301 national food safety standard raw milk, the better protein content is more than or equal to 2.9 percent, the fat content is more than or equal to 3.1 percent, the total number of bacteria is less than or equal to 10 ten thousand/mL, and the raw milk is stored at 4-6 ℃ after being cleaned.
When the total number of bacteria in raw milk is more than 5.0 multiplied by 105cfu/mL, the raw milk is sterilized by centrifugation. The raw milk is then cooled to below 4-6 ℃ to prevent spoilage.
The starting milk may be concentrated in order to increase the fat and protein content of the final product. Preferably, vacuum falling film concentration is selected. The conditions of the two-stage falling film concentration are as follows: the first-effect temperature is less than or equal to 72 ℃, and the second-effect concentration is less than or equal to 57 ℃.
The emulsifier comprises mono-diglycerol fatty acid ester and sucrose fatty acid ester. Preferably, the mono-and diglycerol fatty acid esters: the mass ratio of the sucrose fatty acid ester is 2: 1-2: 5.
to protect the protein and to provide a suspension of partially insoluble particles to maintain stability of the product system. The stabilizer is one or more of gellan gum, sodium carboxymethylcellulose and carrageenan;
the mineral comprises one or two of sodium iron ethylenediaminetetraacetate and milk mineral salt (containing milk calcium). Iron is an important component of red blood cell formation, while calcium is a major component of bone and teeth and maintains bone density.
The second technical scheme provided by the invention is as follows:
the invention also provides a preparation method of the cow milk beverage containing the donkey-hide gelatin, which is characterized by comprising the following steps:
(1) heating 2/3 raw milk to 60-75 deg.C, adding colla Corii Asini powder, brown sugar, rhizoma Zingiberis recens powder, fructus Jujubae concentrated juice, stabilizer, emulsifier, white sugar and mineral substances, stirring under heat preservation to obtain feed liquid A;
(2) emulsification: emulsifying the feed liquid A at a high speed to obtain an emulsion B;
(3) and (3) standardization: cooling the feed liquid B, adding the remaining 1/3 raw milk and edible essence, stirring, and determining product index to obtain the blended milk;
(4) homogenizing: heating the ingredient milk, and homogenizing to obtain feed liquid C;
(5) and (3) sterilization: and heating the feed liquid C, sterilizing, cooling and filling to obtain the feed liquid C.
Specifically, in the step (1), the temperature is raised to 60-75 ℃, and the stirring time is 10-15 min. So as to ensure that all materials are fully dissolved and are free from agglomeration.
Preferably, the emulsifier, the stabilizer and the mineral are premixed with 2/3 white granulated sugar and then added through a water powder or vacuum mixer, so that the loss of the emulsifier, the stabilizer and the mineral due to the adhesion of the emulsifier, the stabilizer and the mineral to the wall of the cylinder is reduced. The remaining raw materials are then added again through a gouache or vacuum blender.
In the step (2), in order to better dissolve and disperse the donkey-hide gelatin powder and the ginger grinding powder in a milk system, the feed liquid A needs to be emulsified at a high speed, wherein the shearing speed of the high-speed emulsification is 3000-.
In the step (4), the homogenizing temperature is 55-65 ℃, and the homogenizing pressure is 20-25 MPa.
In order to ensure the shelf life safety and the mouthfeel of the product, in the step (5), the sterilization temperature is 85-137 ℃, and the time is 4-15 s.
Cooling the sterilized milk. Preferably, the milk is cooled to 4-6 deg.C after sterilization when the product is a refrigerated product, and to 25 deg.C when the product is a normal temperature product. Then, the mixture is placed in a sterile tank for storage and waiting for filling.
Compared with the prior art, the invention has the advantages that:
the yoghourt block is prepared by taking raw milk, milk powder and lactic acid bacteria as raw materials and performing vacuum freeze drying processing after fermentation, effectively solves the problems that the yoghourt needs refrigeration, the transportation cost is high, the quality guarantee period is short and the probiotics are not easy to survive in the yoghourt, and provides the portable healthy probiotic yoghourt block and the processing technology. The probiotic in the yogurt is high in stability, fine and smooth in taste, natural in flavor and extremely high in nutritive value, can be chewed or brewed, and meets the requirements of different consumers. The production process is simple, is suitable for large-scale production, and has strong market demand prospect.
The donkey-hide gelatin is a raw material of medicinal and edible food, and has a long application history and rich research data in the aspects of regulating immunity, tonifying qi, enriching blood and the like. In addition, the brown sugar and the ginger also have certain health care functions as traditional Chinese health food. However, the solubility of the donkey-hide gelatin and the ginger in milk is poor, the material dissolving difficulty is easy to occur, and the product has obvious precipitation in the shelf life, so that the product quality is influenced. The invention aims to provide a method for improving the solubility of donkey-hide gelatin and the shelf life stability of products.
The reagents and starting materials used in the present invention are commercially available.
On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The experimental procedures or conditions are not indicated in the examples, and the procedures or conditions of the conventional experimental procedures described in the literature in the field can be followed. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
Example 1
The invention provides a beverage simultaneously added with donkey-hide gelatin, brown sugar, ginger and other traditional Chinese raw materials and a preparation method thereof.
The beverage comprises the following raw materials in percentage by mass: 80% of raw milk, 1.0% of white granulated sugar, 3% of brown sugar, 0.2% of red date concentrated juice, 0.1% of donkey-hide gelatin powder, 0.3% of ginger powder, 0.05% of emulsifier, 0.01% of stabilizer, 0.01% of mineral substance, 0.04% of edible essence, and the balance of purified water to make up to 100%.
Wherein the ginger powder is 200-mesh ginger grinding powder subjected to superfine grinding; the emulsifier is prepared by adding mono-diglycerol fatty acid ester and sucrose fatty acid ester according to the combination of 2: 1; the stabilizer consists of gellan gum; the mineral substance is composed of sodium ferric ethylenediamine tetraacetate, and the iron content in the milk is enhanced.
The preparation method of the beverage comprises the following steps:
(1) raw milk is required to meet the national standards of raw milk, and the protein content of the better raw milk is not less than 2.9 percent, and the fat content is not less than 3.1 percent. Meanwhile, the total number of bacteria in the raw milk is reduced by adopting centrifugal sterilization, and finally, the raw milk is stored at the temperature of 4-6 ℃ for later use;
(2) heating 2/3 raw milk to 60 deg.C, adding white sugar, colla Corii Asini powder, brown sugar, rhizoma Zingiberis recens powder, fructus Jujubae concentrated juice, stabilizer, emulsifier and minerals, stirring for 15min under heat preservation. Preferably, the donkey-hide gelatin instant powder, the ginger powder, the stabilizer, the emulsifier and the mineral are premixed with 1/3 white granulated sugar and then added together;
(3) carrying out high-speed emulsification shearing on the feed liquid obtained in the step (2), wherein the shearing parameter is set to be 3000rpm/min and 10 min;
(4) and (3) standardization: cooling the feed liquid obtained in the step (3) to 4-6 ℃, then adding the remaining 1/3 raw milk and the edible essence into a batching cylinder, stirring for 10-15min, and calculating the product index to obtain batching milk;
(5) homogenizing: heating the mixed milk obtained in the step (4) to 55 ℃, homogenizing under the homogenizing pressure of 22MPa, and further micronizing the granules such as colla corii asini powder and ginger powder to make the system more stable;
(6) and (3) sterilization: heating the feed liquid in the step (5), wherein the sterilization condition is 85 ℃ and 15 s;
(7) cooling the sterilized milk to 4-6 deg.C, storing in sterile tank, and bottling.
Example 2
Example 2 the raw material composition and preparation method were substantially the same as example 1, except that:
the raw milk of example 2 was vacuum-concentrated by falling film to increase the protein and fat content of the final product donkey-hide gelatin milk and to increase the nutritional value and mouthfeel of the product. Steam pressure is 0.5-0.8MPa, first effect vacuum degree is 0.045-0.030MPa, second effect vacuum degree is 0.072-0.064MPa, first effect temperature is 70 ℃, and second effect concentration is 55 ℃. Concentrating until the protein content of raw milk is not less than 3.5% and the fat content is not less than 3.8%.
Example 3
The invention provides a milk beverage simultaneously added with donkey-hide gelatin, brown sugar, ginger and other traditional Chinese raw materials and a preparation method thereof.
The beverage comprises the following raw materials in percentage by mass: 90% of raw milk, 2.5% of white granulated sugar, 1.5% of brown sugar, 0.5% of red date concentrated juice, 0.5% of donkey-hide gelatin powder, 0.1% of ginger powder, 0.13% of emulsifier, 0.05% of stabilizer, 0.01% of mineral substance, 0.14% of edible essence, and the balance of purified water to make up to 100%.
Wherein the ginger powder is 200-mesh ginger grinding powder subjected to superfine grinding; the emulsifier is prepared by adding the monoglyceride, diglycerol fatty acid ester and sucrose fatty acid ester according to the combination ratio of 1: 2; the stabilizer is prepared from carrageenan: gellan gum is 2:1, preparing a composition; the mineral comprises sodium ferric ethylenediamine tetraacetate and milk mineral salt, and can enhance the content of ferrum and calcium in milk.
The preparation method of the beverage comprises the following steps:
(1) raw milk is required to meet the national standards of raw milk, and the protein content of the better raw milk is not less than 2.9 percent, and the fat content is not less than 3.1 percent. Meanwhile, the total number of bacteria in the raw milk is reduced by adopting centrifugal sterilization, and finally, the raw milk is stored at the temperature of 4-6 ℃ for later use;
(2) heating 2/3 raw milk to 75 deg.C, adding white sugar, colla Corii Asini instant powder, brown sugar, rhizoma Zingiberis recens powder, fructus Jujubae concentrated juice, stabilizer, emulsifier and minerals, stirring for 10min under heat preservation. Preferably, the donkey-hide gelatin instant powder, the ginger powder, the stabilizer, the emulsifier and the mineral are premixed with 1/3 white granulated sugar and then added together;
(3) carrying out high-speed emulsification shearing on the feed liquid obtained in the step (2), wherein the shearing parameter is set to be 5000rpm/min and 10 min;
(4) and (3) standardization: cooling the feed liquid obtained in the step (3) to 4-6 ℃, then adding the remaining 1/3 raw milk and the edible essence into a batching cylinder, stirring for 15min, and calculating the product index to obtain batching milk;
(5) homogenizing: heating the mixed milk obtained in the step (4) to 65 ℃, homogenizing under the homogenizing pressure of 25MPa, and further micronizing the granules such as colla corii asini powder and ginger powder to make the system more stable;
(6) and (3) sterilization: heating the feed liquid in the step (5), wherein the sterilization condition is 125 ℃ for 15 s;
(7) cooling the sterilized milk to 4-6 deg.C, storing in sterile tank, and bottling.
Example 4
The invention provides a milk beverage simultaneously added with donkey-hide gelatin, brown sugar, ginger and other traditional Chinese raw materials and a preparation method thereof.
The beverage comprises the following raw materials in percentage by mass: 80% of raw milk, 1.0% of white granulated sugar, 1.5% of brown sugar, 0.2% of red date concentrated juice, 0.5% of donkey-hide gelatin, 0.3% of ginger powder, 0.1% of emulsifier, 0.05% of stabilizer, 0.03% of mineral substance, 0.04% of edible essence, and the balance of purified water to make up to 100%.
Wherein the colla Corii Asini is processed colla Corii Asini instant powder; the ginger powder is 200-mesh ginger grinding powder subjected to superfine grinding; the emulsifier is prepared by adding the monoglyceride, diglycerol fatty acid ester and sucrose fatty acid ester according to the combination ratio of 1: 2; the stabilizer is prepared from carrageenan: gellan gum is 2:1, preparing a composition; the mineral substance comprises sodium ferric ethylenediamine tetraacetate and milk mineral salt, and strengthens the content of iron and calcium in the milk;
the preparation method of the beverage comprises the following steps:
(1) raw milk is required to meet the national standards of raw milk, and the protein content of the better raw milk is not less than 2.9 percent, and the fat content is not less than 3.1 percent. Meanwhile, the total number of bacteria in the raw milk is reduced by adopting centrifugal sterilization, and finally, the raw milk is stored at the temperature of 4-6 ℃ for later use;
preferably, the raw milk of step (1) is subjected to vacuum falling film concentration. Steam pressure is 0.5-0.8MPa, first-effect vacuum degree is 0.045-0.030MPa, second-effect vacuum degree is 0.072-0.064MPa, first-effect temperature is 72 ℃, and second-effect concentration is 57 ℃. Concentrating until the protein content of raw milk is not less than 4.0% and the fat content is not less than 5.1%;
(2) heating 2/3 raw milk to 70 deg.C, adding white sugar, colla Corii Asini instant powder, brown sugar, rhizoma Zingiberis recens powder, fructus Jujubae concentrated juice, stabilizer, emulsifier and minerals, stirring for 13min under heat preservation. Preferably, the donkey-hide gelatin instant powder, the ginger powder, the stabilizer, the emulsifier and the mineral are premixed with 1/3 white granulated sugar and then added together;
(3) carrying out high-speed emulsification shearing on the feed liquid obtained in the step (2), wherein the shearing parameter is set to be 4500rpm/min and 10 min;
(4) and (3) standardization: cooling the feed liquid obtained in the step (3) to 4-6 ℃, then adding the remaining 1/3 raw milk and the edible essence into a batching cylinder, stirring for 15min, and calculating the product index to obtain batching milk;
(5) homogenizing: heating the mixed milk obtained in the step (4) to 60 ℃, homogenizing under the homogenizing pressure of 22MPa, and further micronizing the granules such as colla corii asini powder and ginger powder to make the system more stable;
(6) and (3) sterilization: heating the feed liquid in the step (5), wherein the sterilization condition is 137 ℃ for 4 s;
(7) cooling the sterilized milk to 25 ℃, and storing in an aseptic tank for filling.
Example 5
The invention provides a milk beverage simultaneously added with donkey-hide gelatin, brown sugar, ginger and other traditional Chinese raw materials and a preparation method thereof.
The beverage comprises the following raw materials in percentage by mass: 85% of raw milk, 1.5% of white granulated sugar, 2.5% of brown sugar, 0.3% of red date concentrated juice, 0.3% of donkey-hide gelatin powder, 0.2% of ginger powder, 0.1% of emulsifier, 0.04% of stabilizer, 0.02% of mineral substance, 0.06% of edible essence, and the balance of purified water to make up to 100%.
Wherein the ginger powder is 200-mesh ginger grinding powder subjected to superfine grinding; the emulsifier is prepared by adding the monoglyceride, diglycerol fatty acid ester and sucrose fatty acid ester according to the combination ratio of 1: 1; the stabilizer is prepared from gellan gum: sodium carboxymethylcellulose: 1, carrageenin: 2:1, preparing a composition; the mineral comprises sodium ferric ethylenediamine tetraacetate and milk mineral salt, and can enhance the content of ferrum and calcium in milk.
The preparation method of the beverage comprises the following steps:
(1) raw milk is required to meet the national standards of raw milk, and the protein content of the better raw milk is not less than 2.9 percent, and the fat content is not less than 3.1 percent. Meanwhile, the total number of bacteria in the raw milk is reduced by adopting centrifugal sterilization, and finally, the raw milk is stored at the temperature of 4-6 ℃ for later use;
(2) heating 2/3 raw milk to 68 deg.C, adding white sugar, colla Corii Asini instant powder, brown sugar, rhizoma Zingiberis recens powder, fructus Jujubae concentrated juice, stabilizer, emulsifier and minerals, stirring for 15min under heat preservation. Preferably, the donkey-hide gelatin instant powder, the ginger powder, the stabilizer, the emulsifier and the mineral are premixed with 1/3 white granulated sugar and then added together;
(3) carrying out high-speed emulsification shearing on the feed liquid obtained in the step (2), wherein the shearing parameter is set to be 4000rpm/min and 10 min;
(4) and (3) standardization: cooling the feed liquid obtained in the step (3) to 4-6 ℃, then adding the remaining 1/3 raw milk and the edible essence into a batching cylinder, stirring for 15min, and calculating the product index to obtain batching milk;
(5) homogenizing: heating the mixed milk obtained in the step (4) to 57 ℃, homogenizing under the homogenizing pressure of 22MPa, and further micronizing the granules such as colla corii asini powder and ginger powder to make the system more stable;
(6) and (3) sterilization: heating the feed liquid in the step (5), wherein the sterilization condition is 137 ℃ for 4 s;
(7) cooling the sterilized milk to 25 ℃, and storing in an aseptic tank for filling.
Comparative example 1
The comparative example 1 consists of the following raw materials in percentage by mass: 80% of raw milk, 1.0% of white granulated sugar, 3% of brown sugar, 0.2% of red date concentrated juice, 0.1% of donkey-hide gelatin, 0.3% of ginger juice, 0.05% of emulsifier, 0.01% of stabilizer, 0.01% of mineral substance, 0.04% of edible essence, and the balance of purified water which is added to make up 100%.
The difference lies in that:
colla Corii Asini is colla Corii Asini block of 0.5 × 0.5 cm; the ginger is 2/3 ginger filtrate obtained by adding 1/3 water into the ginger and juicing by a food processor;
comparative example 1 the procedure was the same as in example 1.
Comparative example 2
The comparative example 2 consists of the following raw materials in percentage by mass: 80% of raw milk, 2.5% of white granulated sugar, 1.0% of brown sugar, 0.2-0.5% of red date concentrated juice, 0.3% of donkey-hide gelatin, 0.3% of ginger, 0.13% of emulsifier, 0.02% of stabilizer, 0.04% of edible essence, and the balance of purified water for 100%.
The donkey-hide gelatin is donkey-hide gelatin blocks of 0.5 × 0.5 cm; the ginger is 2/3 ginger filtrate obtained by adding 1/3 water into the ginger and juicing by a food processor; the emulsifier is mono-diglycerol fatty acid ester; the stabilizer is carrageenan.
Comparative example 1 was prepared in the same manner as in example 2.
Comparative example 3
The comparative example 3 comprises the following raw materials in percentage by mass: 85% of raw milk, 2.0% of white granulated sugar, 2.0% of brown sugar, 0.2% of red date concentrated juice, 0.5% of donkey-hide gelatin powder, 0.3% of ginger, 0.05% of emulsifier, 0.05% of stabilizer, 0.03% of mineral substance, 0.04% of edible essence, and the balance of purified water to make up to 100%.
The ginger powder is 200-mesh ginger grinding powder subjected to superfine grinding; the emulsifier is prepared by adding the monoglyceride, diglycerol fatty acid ester and sucrose fatty acid ester according to the combination of 1: 1; the stabilizer consists of carrageenan; the mineral comprises sodium ferric ethylenediamine tetraacetate and milk mineral salt, and can enhance the content of ferrum and calcium in milk.
Comparative example 3 the preparation process is essentially the same as example 3, except that comparative example 3 does not undergo emulsification.
Comparative example 4
The composition of the feed of comparative example 4 is essentially the same as example 4, except that: the donkey-hide gelatin is donkey-hide gelatin blocks of 0.5 × 0.5 cm; the ginger is a filtrate obtained by adding 1/3 water into 2/3 ginger and juicing by a food processor.
Comparative example 4 was prepared in the same manner as in example 5.
Effects of the embodiment
To test the effects of the examples and comparative examples, the samples were stored in 100ML sterile blue-capped glass bottles at rest, and the samples were observed for fat floating and settling, measured with a ruler, and evaluated according to table 1. Wherein example 1, example 2 and the comparative example were observed on the 7 th day of standing. Examples 3 to 5, and comparative example 3 were observed after standing for 3 months. Meanwhile, 20 appraisers of the liquid dairy product are summoned to respectively carry out sense organ and preference degree tests on the flavor, the taste and the tissue state of the liquid dairy product, and each sense organ dimension score is 10 points full.
TABLE 1 stability evaluation Table of samples
| Grading | 0-0.5mm | 0.51-1mm | 1.1-1.5mm | 1.51-2mm | ＞2mm |
| Floating condition of fat | Is free of | Light and slight | Is obvious | Severe severity of disease | Severe severity of disease |
| Precipitation conditions | Is free of | Light and slight | Is obvious | Is obvious | Severe severity of disease |
TABLE 2 taste evaluation Table of samples
Table 3 product evaluation of examples 1 to 3 and comparative examples 1 to 2
Table 4 product evaluation of examples 4 to 5 and comparative examples 3 to 4
As can be seen from tables 3 and 4, examples 1 to 5 of the present invention provide a dairy product simultaneously added with donkey-hide gelatin, brown sugar, ginger and other traditional chinese raw materials. The health dairy product which is stable in state, good in taste and health-preserving and health-care is obtained through process optimization and system design, the state of the health dairy product is relatively stable in the shelf life of the product, no obvious fat floating and precipitation appears, and sensory evaluation results show that the preference of the embodiment is higher.
The dairy product added with donkey-hide gelatin, brown sugar and ginger and the preparation method thereof are described in detail above. The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (10)
1. The donkey-hide gelatin-containing milk beverage is characterized by comprising the following raw materials in percentage by mass: 80-90% of raw milk, 1.0-2.5% of white granulated sugar, 1.5-3% of brown sugar, 0.2-0.5% of red date concentrated juice, 0.1-0.5% of donkey-hide gelatin powder, 0.1-0.3% of ginger powder, 0.05-0.13% of emulsifier, 0.01-0.05% of stabilizer, 0.01-0.03% of mineral substance, 0.04-0.12% of edible essence and purified water for supplementing to 100%.
2. The donkey-hide gelatin-containing cow milk beverage according to claim 1, wherein the preparation method of the donkey-hide gelatin powder comprises the following steps: adding colla Corii Asini, crystal sugar and yellow wine into jacketed pan, stirring until colla Corii Asini is completely dissolved, and drying with vacuum drum drying equipment to obtain colla Corii Asini powder.
3. The method for preparing the cow's milk beverage containing donkey-hide gelatin according to claim 1, wherein the ginger powder is prepared by drying and micronizing ginger, and the particle size of the ginger powder is 200 meshes;
the protein content in the raw milk is more than or equal to 2.9 percent, the fat content is more than or equal to 3.1 percent, and the raw milk is stored at 4-6 ℃ after being purified.
4. The method for preparing cow's milk beverage containing donkey-hide gelatin according to claim 1, wherein the emulsifier comprises mono-diglycerol fatty acid ester and sucrose fatty acid ester.
5. The preparation method of the cow's milk beverage containing donkey-hide gelatin according to claim 1, wherein the stabilizer is one or more of gellan gum, sodium carboxymethylcellulose and carrageenan;
the mineral is one or two of sodium ferric ethylenediamine tetraacetate and milk mineral salt.
6. A method for preparing the cow's milk beverage containing donkey-hide gelatin according to any one of claims 1 to 5, wherein the preparation method comprises the following steps:
(1) heating 2/3 raw milk to 60-75 deg.C, adding colla Corii Asini powder, brown sugar, rhizoma Zingiberis recens powder, fructus Jujubae concentrated juice, stabilizer, emulsifier, white sugar and mineral substances, stirring under heat preservation to obtain feed liquid A;
(2) emulsification: emulsifying the feed liquid A at a high speed to obtain an emulsion B;
(3) and (3) standardization: cooling the feed liquid B, adding the remaining 1/3 raw milk and edible essence, stirring, and determining product index to obtain the blended milk;
(4) homogenizing: heating the ingredient milk, and homogenizing to obtain feed liquid C;
(5) and (3) sterilization: and heating the feed liquid C, sterilizing, cooling and filling to obtain the feed liquid C.
7. The preparation method of the cow's milk beverage containing donkey-hide gelatin according to claim 6, wherein in the step (1), the temperature is raised to 60-75 ℃, and the stirring time is 10-15 min.
8. The method for preparing cow's milk beverage containing donkey-hide gelatin as claimed in claim 6, wherein in step (2), the shearing speed of the high-speed emulsification is 3000-5000rpm/min, and the time is 5-10 min.
9. The method for preparing cow's milk beverage containing donkey-hide gelatin according to claim 6, wherein in the step (4), the temperature for homogenization is 55-65 ℃, and the pressure for homogenization is 20-25 MPa.
10. The preparation method of cow's milk beverage containing donkey-hide gelatin according to claim 6, wherein in the step (5), the sterilization temperature is 85-137 ℃ and the sterilization time is 4-15 s.
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| CN1692783A (en) * | 2004-05-08 | 2005-11-09 | 黄达驹 | Donkey-hide gelatin milk, and its prepn. method |
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| CN106993661A (en) * | 2016-01-25 | 2017-08-01 | 青岛金瑞联海洋生物科技有限公司 | A kind of ginger milk tea beverage and preparation method thereof |
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| CN1692783A (en) * | 2004-05-08 | 2005-11-09 | 黄达驹 | Donkey-hide gelatin milk, and its prepn. method |
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