CN112868783A - Large-particle milk beverage and stepwise filling method thereof - Google Patents
Large-particle milk beverage and stepwise filling method thereof Download PDFInfo
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- CN112868783A CN112868783A CN201911200787.5A CN201911200787A CN112868783A CN 112868783 A CN112868783 A CN 112868783A CN 201911200787 A CN201911200787 A CN 201911200787A CN 112868783 A CN112868783 A CN 112868783A
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B3/00—Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, or jars
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Abstract
The invention provides a large-particle milk beverage and a step-by-step filling method thereof. The step-by-step filling method of the large-particle milk beverage comprises the steps of filling large-particle feed liquid into a packaging container, and then filling semi-finished feed liquid to obtain the large-particle milk beverage. The invention also provides the large-particle milk beverage prepared by the method. The technical scheme provided by the invention has the following beneficial effects: the mode of filling step by step is adopted, large particles are filled firstly, and then the yoghourt material liquid is filled, so that the stable filling capacity of the particles in each package can be ensured, and the taste is similar to that of a ready-to-drink shop product. The mode of filling step by step is adopted, large particles are filled firstly, and then the yoghourt feed liquid is filled, so that the phenomenon of milk splashing can be effectively avoided, and the control effect on the stable quality of the products in the later period and the market complaint is good. Adopt coil pipe formula sterilization machine to carry out sterilization treatment to the large granule and can reduce the damage of granule and keep the taste to the at utmost.
Description
Technical Field
The invention relates to a large-particle milk beverage and a stepwise filling method thereof, belonging to the technical field of dairy product preparation.
Background
The existing large-particle milk beverage is prepared by adopting smaller fruit and vegetable particles and synchronously filling large-particle feed liquid and fermented semi-finished feed liquid through online mixing. The current liquid milk beverage market is limited by the constraints of equipment capacity and process technology, and large-particle (more than 10mm multiplied by 10 mm) raw materials and milk base materials cannot be filled into packages, so that the stable filling capacity of particles in each package can be ensured, and the taste of the particles is similar to that of the instant beverage products.
In order to solve the filling stability and uniformity of large-particle raw materials and realize the conversion and marketing of final products, the field needs to develop a large-particle filling process method.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a step-by-step filling method of large-particle milk beverage, which can realize the conversion of falling to the ground of the normal-temperature large-particle milk beverage.
In order to achieve the purpose, the invention provides a stepwise filling method of a large-particle milk beverage, which comprises the steps of filling a large-particle feed liquid into a packaging container, and then filling a semi-finished product liquid to obtain the large-particle milk beverage.
According to a specific embodiment of the present invention, the large particles are particles having a size of 10mm × 10mm × 10mm or more; preferably, the large particles are particles having a size of 10mm × 10mm × 10mm to 15mm × 15mm × 15 mm.
According to a specific embodiment of the present invention, the large particles may be fruit and vegetable particles; preferably one or the combination of more than two of diced strawberry particles, whole-particle blueberries and diced yellow peaches.
According to a specific embodiment of the present invention, preferably, the large particle feed solution is prepared by the following steps:
stirring and mixing the large-particle raw materials including large particles, syrup and colloid uniformly, and then carrying out sterilization treatment for 4s at the temperature of 110-;
cooling the large-particle feed liquid obtained after sterilization to be less than or equal to 30 ℃, placing the large-particle feed liquid in an aseptic tank for storage, and stirring the large-particle feed liquid in the storage process.
The large granular raw materials adopted by the invention can be commercially available large granular raw materials commonly used in dairy product production, and the large granular raw materials generally comprise large granules (such as fruit and vegetable granules), syrup and colloid (namely a stabilizer), and can also contain a proper amount of water according to different conditions. According to a particular embodiment of the invention, the large particle feedstock employed in the present invention may have the following composition: based on the total weight of the large-particle raw materials, the contents of large particles, syrup and colloid are respectively 8-10%, 7-15%, 15-20% and the balance of water.
According to the specific embodiment of the invention, the large-particle feed liquid is preferably sterilized by using a coil sterilizer, so that the breakage of the particles is reduced to the maximum extent and the taste is maintained.
According to the specific embodiment of the present invention, the temperature of the product after filling and mixing the large-particle feed liquid and the semi-finished feed liquid is preferably less than or equal to 30 ℃.
According to a specific embodiment of the present invention, preferably, the semi-finished feed liquid is prepared by the following steps:
melting milk and a proper amount of white granulated sugar, performing primary homogenization, primary sterilization, fermentation and secondary homogenization to obtain fermented milk; when the base material contains modified starch, the modified starch is mixed with milk and white granulated sugar;
mixing a proper amount of water with the rest white granulated sugar to obtain a sugar solution; when the base material contains the stabilizer, the stabilizer is melted together with water and white granulated sugar to obtain a gum liquid;
mixing the sugar solution or the gum sugar solution with the fermented milk to obtain mixed feed liquid;
and (4) carrying out acid adjustment, volume fixing, third homogenization and second sterilization on the mixed feed liquid to obtain a semi-finished feed liquid.
The invention relates to a large-particle milk beverage, which is a milk beverage product filled by mixing a large-particle raw material and a milk base material. The technical scheme of the invention changes the filling mode of the existing large-particle milk beverage, changes synchronous filling into distributed filling, does not need to specially adjust the raw materials of the large-particle milk beverage, and can adopt the raw material composition and the content proportion of the existing large-particle milk beverage. In the present invention, the semi-finished product liquid refers to a liquid prepared from a base material made of raw materials except large-particle raw materials in the raw materials of the large-particle milk beverage, for example, a fermented liquid obtained by fermenting milk (including reconstituted milk), white granulated sugar (including syrup and sweetener), modified starch, stabilizer (including emulsifier and thickener), water, etc., and the base material may include the following components by weight: 30-35% of milk, 7-12% of modified starch and/or stabilizer, 5-9% of white granulated sugar and the balance of water. Meanwhile, on the basis of the components, a proper amount of raw materials such as fruit and vegetable juice, plants or plant extracts (such as tea extracts), essences and the like, as well as components such as emulsifiers, strains, acidity regulators and the like can be added into the base material, the addition amount can be determined according to needs, and the adding time can also be determined according to a conventional mode. Various components adopted in the large-particle milk beverage can be selected according to product requirements, wherein the white granulated sugar can be replaced by proper syrup and sweetener, the addition amount can be converted according to the sweetness, and the stabilizer can be a stabilizer which is commonly used in the large-particle milk beverage and provides a stabilizing system, such as pectin, gellan gum, agar and the like.
According to a specific embodiment of the present invention, preferably, the semi-finished feed liquid is prepared by the following specific steps:
(1) preparing a base material: adding pasteurized milk or reconstituted milk into a material melting tank, and adding a proper amount of white granulated sugar into the material melting tank for melting, wherein the melting temperature is 45-65 ℃, and the melting time is 15-20 minutes; when the base material contains modified starch, the modified starch is mixed with milk and white granulated sugar;
after the material melting is finished, carrying out primary homogenization, wherein the temperature of the primary homogenization is 45-65 ℃, and the pressure of the primary homogenization is 100-200 bar; cooling the feed liquid after the first homogenization to 1-8 ℃; performing primary sterilization treatment at 90-100 deg.C for 60-300s, and cooling to 40-45 deg.C;
(2) preparing fermented milk: adding strain into the feed liquid, fermenting at 40-45 deg.C, stopping fermentation when acidity reaches 70-100 ° T, demulsifying, homogenizing the demulsified fermented milk at 20-100bar, and cooling to 1-20 deg.C to obtain fermented milk;
(3) preparing sugar liquor or gum sugar liquor: heating a proper amount of water to 50-65 ℃, adding the rest white granulated sugar under a stirring state for 15-20 minutes to dissolve, and cooling to 1-8 ℃ to obtain sugar liquid; when the base material contains the stabilizer and the emulsifier, the stabilizer and the emulsifier are melted with water and white granulated sugar to obtain a gum liquid;
(4) online mixing: mixing the sugar solution or the gum sugar solution and the fermented milk uniformly on line, and cooling to 1-20 ℃ to obtain mixed feed liquid;
(5) acid adjustment: adjusting the acid of the mixed material liquid by using acid liquid;
(6) and (3) volume fixing: carrying out constant volume on the mixed feed liquid;
(7) sterilizing the mixed feed liquid: homogenizing the mixed solution for the third time at 70-75 deg.C under 40/200bar, sterilizing at 110-120 deg.C for 4s (conventional tubular UHT sterilizer can be used), and cooling to less than or equal to 30 deg.C to obtain semi-finished product solution.
According to a specific embodiment of the present invention, the content of the large granule liquid in the large granule milk beverage is 8 to 10% by weight of the large granule milk beverage.
According to a particular embodiment of the invention, the packaging container employed may be a sterile cup.
The invention also provides a large-particle milk beverage prepared by the method.
According to the specific embodiment of the invention, the step filling method of the large-particle milk beverage provided by the invention can be carried out according to the following specific steps:
(1) preparing a base material: adding a proper amount of pasteurized milk or reconstituted milk into a material melting tank, and adding a proper amount of white granulated sugar into the material melting tank, wherein the material melting temperature is 45-65 ℃, and the material melting time is 15-20 minutes; when the base material contains modified starch, the modified starch is mixed with milk and white granulated sugar;
after the material melting is finished, carrying out primary homogenization on the material liquid, wherein the homogenization temperature is 45-65 ℃, and the homogenization pressure is 100-200 bar; cooling the homogenized material liquid to 1-8 deg.C, and storing;
sterilizing the feed liquid at 90-100 deg.C for 60-300s, cooling to 40-45 deg.C, and preparing the base material.
(2) Preparing fermented milk: pumping the base material into a fermentation tank through a pipeline, adding strains when the liquid level of the fermentation tank reaches 50%, starting stirring to ensure that the strains are added uniformly, and controlling the fermentation temperature to be 40-45 ℃; and (3) demulsifying when the fermentation end point is that the acidity reaches 70-100 DEG T, carrying out secondary homogenization treatment on the fermented milk after demulsification, wherein the homogenization pressure is 20-100bar, and cooling to 1-20 ℃ for storage after homogenization.
(3) Preparing sugar liquor or gum sugar liquor: slowly adding the rest white granulated sugar into 15-30% of the ingredients at 50-65 deg.C with water under stirring, and dissolving for 15-20 min by using material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to obtain uniform sugar solution without visible particles; when the base material contains the stabilizer, the stabilizer is melted together with water and white granulated sugar to obtain a gum liquid; cooling the melted sugar solution or gum sugar solution to 1-8 deg.C for storage.
(4) Online mixing: under the state that the stirrer is started, the sugar solution or the gum sugar solution and the fermented milk are uniformly mixed on line through the static mixer and then are poured into a can to be filled, and the cooling temperature of the material liquid to be filled is 1-20 ℃.
(5) Preparing acid liquor: fully dispersing and dissolving citric acid monohydrate and water in a ratio of 1:30-50 to prepare acid liquor for later use.
(6) Acid adjustment: and (3) slowly adding the acid liquor into the feed liquid obtained in the step (4) under the state that the stirrer is started, uniformly mixing the acid liquor and the feed liquid, wherein the mixing time is not less than 20 minutes, and ensuring that the acidity and the pH value of the final product meet the requirements of product quality standards.
(7) And (3) volume fixing: accurately metering the feed liquid to the required volume, and uniformly stirring for no less than 20 min; and (4) requiring the storage temperature of the semi-finished product to be 1-12 ℃ (when the volume is constant, reserving the weight of the large-particle raw materials), and obtaining the mixed feed liquid.
(8) And (3) large-particle high-temperature sterilization:
pouring the large-particle feed liquid into a feeding tank, starting stirring after the large-particle feed liquid reaches a certain liquid level, slowly stirring, uniformly mixing, conveying the large-particle feed liquid into a sterilization machine for sterilization, wherein the sterilization temperature is 110-; and (3) cooling the sterilized large-particle feed liquid to be less than or equal to 30 ℃, storing in an aseptic tank, and keeping the uniformity of the fruit particle feed liquid by starting stirring in the storage process.
(9) Sterilizing the mixed feed liquid:
and (3) carrying out third homogenization on the mixed liquid obtained in the step (7), wherein the homogenization temperature is 70-75 ℃, the homogenization pressure is 40/200bar, then carrying out second sterilization at the temperature of 110-120 ℃ for 4s, cooling the semi-finished product after the second sterilization to be less than or equal to 30 ℃, and storing in an aseptic tank.
(10) Filling step by step:
and filling the sterilized large-particle feed liquid into an aseptic cup according to the addition amount of the feed liquid in the formula, and filling the mixed feed liquid into the aseptic cup, wherein the temperature of the mixed product is less than or equal to 30 ℃, so as to obtain the large-particle milk beverage.
The technical scheme provided by the invention has the following beneficial effects:
1. the mode of filling step by step is adopted, large particles are filled firstly, and then the yoghourt material liquid is filled, so that the stable filling capacity of the particles in each package can be ensured, and the taste is similar to that of a ready-to-drink shop product.
2. The mode of filling step by step is adopted, large particles are filled firstly, and then the yoghourt feed liquid is filled, so that the phenomenon of milk splashing can be effectively avoided, and the control effect on the stable quality of the products in the later period and the market complaint is good.
3. Adopt coil pipe formula sterilization machine to carry out sterilization treatment to the large granule and can reduce the damage of granule and keep the taste to the at utmost.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
Example 1
The embodiment provides a large-particle milk beverage, which comprises the following raw materials: the large-particle milk beverage comprises the following components in 1000kg of product: 35 per mill of white granulated sugar, 12 percent of concentrated juice, 13 per mill of tea extract, 35 per mill of edible glucose, 30 per mill of acidity regulator (citric acid monohydrate), 0.5 per mill of essence, 10 per mill of modified starch, 3 per mill of stabilizer (gellan gum and pectin), 1 per mill of emulsifier (monoglyceride), 300 per mill of milk, 8 per mill of large-particle feed liquid (containing strawberry particles with the size of 10-12 mm) and the volume of the feed liquid is fixed to 1000Kg by water.
The large-particle milk beverage is prepared by the following step filling method:
(1) preparing a base material: adding pasteurized milk into a material melting tank, and adding concentrated fruit juice, tea extract, modified starch and a proper amount of white granulated sugar into the material melting tank, wherein the material melting temperature is 50 ℃, and the material melting time is 15 minutes;
after the material melting is finished, carrying out primary homogenization on the material liquid, wherein the homogenization temperature is 55 ℃, and the homogenization pressure is 150 bar; cooling the homogenized feed liquid to 6.2 ℃ for storage for later use;
and (3) carrying out primary sterilization treatment on the feed liquid, wherein the sterilization temperature is 95 ℃, the sterilization time is 300s, the sterilized feed liquid is cooled to 42 ℃, and the base material is prepared for later use.
(2) Preparing fermented milk: pumping the base material into a fermentation tank through a pipeline, adding strains when the liquid level of the fermentation tank reaches 50%, starting stirring to ensure that the strains are added uniformly, and controlling the fermentation temperature at 42 ℃; and (3) demulsifying when the fermentation end point is that the acidity reaches 85 DEG T, carrying out secondary homogenization treatment on the fermented milk after demulsification, wherein the homogenization pressure is 100bar, and cooling to 15 ℃ for storage after homogenization.
(3) Preparing gum sugar solution: slowly adding stabilizer, emulsifier, edible glucose and residual white granulated sugar into 30% and 60 deg.C water under stirring, dissolving for 15-20 min by use of material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to make the feed liquid become uniform mixed liquid without visible particles, and cooling to 7.1 deg.C.
(4) Online mixing: and (3) in the state of starting the stirrer, uniformly mixing the gum liquid and the fermented milk on line through a static mixer, pumping into a can to be filled, and cooling the material liquid to be filled at the temperature of 10 ℃.
(5) Preparing acid liquor: fully dispersing and dissolving an acidity regulator (citric acid monohydrate) and water in a ratio of 1:30 to prepare an acid solution for later use.
(6) Acid adjustment: and (4) slowly adding the acid liquor into the feed liquid obtained in the step (4) under the state that the stirrer is started, and uniformly mixing for 20 minutes.
(7) And (3) volume fixing: adding essence, accurately metering the feed liquid to the required volume (reserving the amount of large-particle feed liquid), and stirring uniformly; the storage temperature of the semi-finished product is 9 ℃, and mixed feed liquid is obtained.
(8) And (3) large-particle high-temperature sterilization:
pouring commercially available large-particle feed liquid into a feeding tank, starting stirring after a certain liquid level is reached, slowly stirring, uniformly mixing, conveying the large-particle feed liquid into a coil sterilizer for sterilization, wherein the sterilization temperature is 112 ℃, and the sterilization time is 4 s; and (3) cooling the sterilized large-particle feed liquid to 25 ℃ and storing in an aseptic tank, wherein stirring is required to be started in the storage process to keep the uniformity of the fruit particle feed liquid.
(9) Sterilizing the mixed feed liquid:
and (3) carrying out third homogenization on the mixed feed liquid obtained in the step (7), wherein the homogenization temperature is 70 ℃, the homogenization pressure is 40/200bar, then carrying out second sterilization at 112 ℃ for 4s, cooling the semi-finished product after the second sterilization to 20 ℃, and storing in an aseptic tank.
(10) Filling step by step:
and filling the sterilized large-particle feed liquid into an aseptic cup according to the addition amount of the feed liquid in the formula, and filling the mixed feed liquid into the aseptic cup, wherein the temperature of the mixed product is 20 ℃, so as to obtain the large-particle milk beverage.
Continuously detecting, counting and analyzing the filling quantity of large particles in 100 bags of finished products in different time periods, and displaying the result: the number of the large particles in the milk beverage ranges from 12 to 13 and accounts for 10 to 10.2 percent of the total weight of the product; the filling capacity is stable and uniform.
The breakage rate of large-particle raw materials in 100 bags of finished products in different time periods is continuously detected, counted and analyzed, and the result shows that: the breakage rate of large granule raw materials in the milk beverage is 10-15%.
The product taste passes the test.
Example 2
The embodiment provides a large-particle milk beverage, which comprises the following raw materials: the large-particle milk beverage comprises the following components in 1000kg of product: 35 per mill of white granulated sugar, 12 percent of concentrated juice, 13 per mill of tea extract, 35 per mill of edible glucose, 30 per mill of acidity regulator (citric acid monohydrate), 0.5 per mill of essence, 10 per mill of modified starch, 3 per mill of stabilizer (gellan gum and pectin), 1 per mill of emulsifier (monoglyceride), 300 per mill of milk, 9 per mill of large-particle feed liquid (containing strawberry particles with the size of 10-12 mm) and the volume of the feed liquid is fixed to 1000Kg by water.
The large-particle milk beverage is prepared by the following step filling method:
(1) preparing a base material: adding pasteurized milk into a material melting tank, and adding concentrated fruit juice, tea extract, modified starch and a proper amount of white granulated sugar into the material melting tank, wherein the material melting temperature is 50 ℃, and the material melting time is 15 minutes;
after the material melting is finished, carrying out primary homogenization on the material liquid, wherein the homogenization temperature is 55 ℃, and the homogenization pressure is 150 bar; cooling the homogenized feed liquid to 6.2 ℃ for storage for later use;
and (3) carrying out primary sterilization treatment on the feed liquid, wherein the sterilization temperature is 95 ℃, the sterilization time is 300s, the sterilized feed liquid is cooled to 42 ℃, and the base material is prepared for later use.
(2) Preparing fermented milk: pumping the base material into a fermentation tank through a pipeline, adding strains when the liquid level of the fermentation tank reaches 50%, starting stirring to ensure that the strains are added uniformly, and controlling the fermentation temperature at 42 ℃; and (3) demulsifying when the fermentation end point is that the acidity reaches 85 DEG T, carrying out secondary homogenization treatment on the fermented milk after demulsification, wherein the homogenization pressure is 100bar, and cooling to 15 ℃ for storage after homogenization.
(3) Preparing gum sugar solution: slowly adding stabilizer, emulsifier, edible glucose and residual white granulated sugar into 30% and 60 deg.C water under stirring, dissolving for 15-20 min by use of material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to make the feed liquid become uniform mixed liquid without visible particles, and cooling to 7.1 deg.C.
(4) Online mixing: and (3) in the state of starting the stirrer, uniformly mixing the gum liquid and the fermented milk on line through a static mixer, pumping into a can to be filled, and cooling the material liquid to be filled at the temperature of 10 ℃.
(5) Preparing acid liquor: fully dispersing and dissolving an acidity regulator (citric acid monohydrate) and water in a ratio of 1:30 to prepare an acid solution for later use.
(6) Acid adjustment: and (4) slowly adding the acid liquor into the feed liquid obtained in the step (4) under the state that the stirrer is started, and uniformly mixing for 20 minutes.
(7) And (3) volume fixing: adding essence, accurately metering the feed liquid to the required volume (reserving the amount of large-particle feed liquid), and stirring uniformly; the storage temperature of the semi-finished product is 9 ℃, and mixed feed liquid is obtained.
(8) And (3) large-particle high-temperature sterilization:
pouring commercially available large-particle feed liquid into a feeding tank, starting stirring after a certain liquid level is reached, slowly stirring, uniformly mixing, conveying the large-particle feed liquid into a coil sterilizer for sterilization, wherein the sterilization temperature is 112 ℃, and the sterilization time is 4 s; and (3) cooling the sterilized large-particle feed liquid to 25 ℃ and storing in an aseptic tank, wherein stirring is required to be started in the storage process to keep the uniformity of the fruit particle feed liquid.
(9) Sterilizing the mixed feed liquid:
and (3) carrying out third homogenization on the mixed feed liquid obtained in the step (7), wherein the homogenization temperature is 70 ℃, the homogenization pressure is 40/200bar, then carrying out second sterilization at 112 ℃ for 4s, cooling the semi-finished product after the second sterilization to 20 ℃, and storing in an aseptic tank.
(10) Filling step by step:
and filling the sterilized large-particle feed liquid into an aseptic cup according to the addition amount of the feed liquid in the formula, and filling the mixed feed liquid into the aseptic cup, wherein the temperature of the mixed product is 20 ℃, so as to obtain the large-particle milk beverage.
Continuously detecting, counting and analyzing the filling quantity of large particles in 100 bags of finished products in different time periods, and displaying the result: the number of the large particles in the milk beverage ranges from 11 to 13, and accounts for 9.7 to 10.1 percent of the total weight of the product; the filling capacity is stable and uniform.
The breakage rate of large-particle raw materials in 100 bags of finished products in different time periods is continuously detected, counted and analyzed, and the result shows that: the breakage rate of large-particle raw materials in the milk beverage is 10-14%.
The product taste passes the test.
Comparative example 1
This comparative example provides a large particle milk drink having the same raw material composition as example 1.
The large-particle milk beverage is prepared by the following method:
(1) preparing a base material: adding 30% of pasteurized milk into a material melting tank, and adding concentrated fruit juice, tea extract, modified starch and a proper amount of white granulated sugar into the material melting tank, wherein the material melting temperature is 50 ℃, and the material melting time is 15 minutes;
after the material melting is finished, carrying out primary homogenization on the material liquid, wherein the homogenization temperature is 55 ℃, and the homogenization pressure is 150 bar; cooling the homogenized feed liquid to 6.2 ℃ for storage for later use;
and (3) carrying out primary sterilization treatment on the feed liquid, wherein the sterilization temperature is 95 ℃, the sterilization time is 300s, the sterilized feed liquid is cooled to 42 ℃, and the base material is prepared for later use.
(2) Preparing fermented milk: pumping the base material into a fermentation tank through a pipeline, adding strains when the liquid level of the fermentation tank reaches 50%, starting stirring to ensure that the strains are added uniformly, and controlling the fermentation temperature at 42 ℃; and (3) demulsifying when the fermentation end point is that the acidity reaches 85 DEG T, carrying out secondary homogenization treatment on the fermented milk after demulsification, wherein the homogenization pressure is 100bar, and cooling to 15 ℃ for storage after homogenization.
(3) Preparing gum sugar solution: slowly adding stabilizer, emulsifier, edible glucose and residual white granulated sugar into 30% and 60 deg.C water under stirring, dissolving for 15-20 min by use of material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to make the feed liquid become uniform mixed liquid without visible particles, and cooling to 7.1 deg.C.
(4) Online mixing: and (3) in the state of starting the stirrer, uniformly mixing the gum liquid and the fermented milk on line through a static mixer, pumping into a can to be filled, and cooling the material liquid to be filled at the temperature of 10 ℃.
(5) Preparing acid liquor: fully dispersing and dissolving an acidity regulator (citric acid monohydrate) and water in a ratio of 1:30 to prepare an acid solution for later use.
(6) Acid adjustment: and (4) slowly adding the acid liquor into the feed liquid obtained in the step (4) under the state that the stirrer is started, and uniformly mixing for 20 minutes.
(7) And (3) volume fixing: adding essence, accurately metering the feed liquid to the required volume (reserving the amount of large-particle feed liquid), and stirring uniformly; the storage temperature of the semi-finished product is 9 ℃, and mixed feed liquid is obtained.
(8) And (3) large-particle high-temperature sterilization:
pouring the large-particle feed liquid into a feeding tank, starting stirring after the large-particle feed liquid reaches a certain liquid level, slowly stirring, uniformly mixing, conveying the large-particle feed liquid into a coil sterilizer for sterilization, wherein the sterilization temperature is 112 ℃, and the sterilization time is 4 s; and (3) cooling the sterilized large-particle feed liquid to 25 ℃ and storing in an aseptic tank, wherein stirring is required to be started in the storage process to keep the uniformity of the fruit particle feed liquid.
(9) Sterilizing the mixed feed liquid:
and (3) carrying out third homogenization on the mixed feed liquid obtained in the step (7), wherein the homogenization temperature is 70 ℃, the homogenization pressure is 40/200bar, then carrying out second sterilization at 112 ℃ for 4s, cooling the semi-finished product after the second sterilization to 20 ℃, and storing in an aseptic tank.
(10) Synchronous filling: mixing the sterilized large-particle feed liquid with the mixed feed liquid according to the addition amount of the feed liquid in the formula, feeding the mixture into a mixing sterile tank, starting stirring, filling the mixture into a sterile cup, and keeping the temperature of the mixed product at 20 ℃.
Continuously detecting, counting and analyzing the filling quantity of large particles in 100 bags of finished products in different time periods, and displaying the result: the number of large particles is 7-15 and accounts for 6-11.8% of the total weight of the product; the filling capacity fluctuation data is 29 times of that of the step filling.
Remarking: calculating the wave multiple (11.8-6)/(10.2-10.0).
The breakage rate of large-particle raw materials in 100 bags of finished products in different time periods is continuously detected, counted and analyzed, and the result shows that: the breakage rate of large-particle raw materials in the milk beverage is 30-35%, and the breakage rate is 2.3-3 times of that of step filling.
The product taste test fails.
Comparative example 2
This comparative example provides a large particle milk drink having the same raw material composition as example 1.
The large-particle milk beverage is prepared by the following method:
(1) preparing a base material: adding 30% of pasteurized milk into a material melting tank, and adding concentrated fruit juice, tea extract, modified starch and a proper amount of white granulated sugar into the material melting tank, wherein the material melting temperature is 50 ℃, and the material melting time is 15 minutes;
after the material melting is finished, carrying out primary homogenization on the material liquid, wherein the homogenization temperature is 55 ℃, and the homogenization pressure is 150 bar; cooling the homogenized feed liquid to 6.2 ℃ for storage for later use;
and (3) carrying out primary sterilization treatment on the feed liquid, wherein the sterilization temperature is 95 ℃, the sterilization time is 300s, the sterilized feed liquid is cooled to 42 ℃, and the base material is prepared for later use.
(2) Preparing fermented milk: pumping the base material into a fermentation tank through a pipeline, adding strains when the liquid level of the fermentation tank reaches 50%, starting stirring to ensure that the strains are added uniformly, and controlling the fermentation temperature at 42 ℃; and (3) demulsifying when the fermentation end point is that the acidity reaches 85 DEG T, carrying out secondary homogenization treatment on the fermented milk after demulsification, wherein the homogenization pressure is 100bar, and cooling to 15 ℃ for storage after homogenization.
(3) Preparing gum sugar solution: slowly adding stabilizer, emulsifier, edible glucose and residual white granulated sugar into 30% and 60 deg.C water under stirring, dissolving for 15-20 min by use of material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to make the feed liquid become uniform mixed liquid without visible particles, and cooling to 7.1 deg.C.
(4) Online mixing: and (3) in the state of starting the stirrer, uniformly mixing the gum liquid and the fermented milk on line through a static mixer, pumping into a can to be filled, and cooling the material liquid to be filled at the temperature of 10 ℃.
(5) Preparing acid liquor: fully dispersing and dissolving an acidity regulator (citric acid monohydrate) and water in a ratio of 1:30 to prepare an acid solution for later use.
(6) Acid adjustment: and (4) slowly adding the acid liquor into the feed liquid obtained in the step (4) under the state that the stirrer is started, and uniformly mixing for 20 minutes.
(7) And (3) volume fixing: adding essence, accurately metering the feed liquid to the required volume (reserving the amount of large-particle feed liquid), and stirring uniformly; the storage temperature of the semi-finished product is 9 ℃, and mixed feed liquid is obtained.
(8) And (3) large-particle high-temperature sterilization:
pouring the large-particle feed liquid into a feeding tank, starting stirring after the large-particle feed liquid reaches a certain liquid level, slowly stirring, uniformly mixing, conveying the large-particle feed liquid into a coil sterilizer for sterilization, wherein the sterilization temperature is 112 ℃, and the sterilization time is 4 s; and (3) cooling the sterilized large-particle feed liquid to 24 ℃ and storing in an aseptic tank, wherein stirring is required to be started in the storage process, so that the uniformity of the fruit particle feed liquid is kept.
(9) Sterilizing the mixed feed liquid:
and (3) carrying out third homogenization on the mixed feed liquid obtained in the step (7), wherein the homogenization temperature is 72 ℃, the homogenization pressure is 40/200bar, then carrying out second sterilization at 112 ℃ for 4s, cooling the semi-finished product after the second sterilization to 21 ℃, and storing in an aseptic tank.
(10) Synchronous filling: mixing the sterilized large-particle feed liquid with the mixed feed liquid according to the addition amount of the feed liquid in the formula, feeding the mixture into a mixing sterile tank, starting stirring, filling the mixture into a sterile cup, and keeping the temperature of the mixed product at 23 ℃.
Continuously detecting, counting and analyzing the filling quantity of large particles in 100 bags of finished products in different time periods, and displaying the result: the number of large particles ranges from 7 to 13 and accounts for 6 to 10.7 percent of the total weight of the product; filling capacity fluctuation data is 11.75 times of that of step filling.
Remarking: calculating the wave multiple (10.7-6)/(10.1-9.7).
Continuously detecting, counting and analyzing the breakage rate of large-particle raw materials in 100 bags of finished products in different time periods, and displaying the result: the breakage rate of large-particle raw materials in the milk beverage is 31-37%, and the breakage rate is about 2.5 times of that of step filling.
The product taste test fails.
The mouthfeel of the product in two different filling forms was assessed by the "rank-sum method". The test was performed by selecting 18 persons from a sensory evaluation center, each tasting 1 group of samples, the tasting dimensions comprising: the integrity of the granules brings two aspects of taste enjoyment brought by the product and interestingness enjoyment brought by the integrity of the granules. According to the rule of the rank-sum method, the score of the two samples is 2 for the high score and 1 for the low score. The preference of 12 of 18 people is more than or equal to 24, which represents that the taste passes; otherwise, it fails. Specific results are shown in tables 1 and 2.
Table 1: evaluation of the impact of particle integrity on mouthfeel
| Evaluation of human serial number | Comparative example 1 product with simultaneous filling | EXAMPLE 1 product filled in Steps |
| 1 | 1 minute (1) | 2 is divided into |
| 2 | 2 is divided into | 1 minute (1) |
| 3 | 1 minute (1) | 2 is divided into |
| 4 | 1 minute (1) | 2 is divided into |
| 5 | 1 minute (1) | 2 is divided into |
| 6 | 1 minute (1) | 2 is divided into |
| 7 | 1 minute (1) | 2 is divided into |
| 8 | 2 is divided into | 1 minute (1) |
| 9 | 1 minute (1) | 2 is divided into |
| 10 | 1 minute (1) | 2 is divided into |
| 11 | 1 minute (1) | 2 is divided into |
| 12 | 1 minute (1) | 2 is divided into |
| 13 | 2 is divided into | 1 minute (1) |
| 14 | 1 minute (1) | 2 is divided into |
| 15 | 1 minute (1) | 2 is divided into |
| 16 | 1 minute (1) | 2 is divided into |
| 17 | 1 minute (1) | 2 is divided into |
| 18 | 1 minute (1) | 2 is divided into |
| Total up to | 21 points of taste failing to pass | 33 points, the taste passes |
Table 2: evaluation of the impact of particle integrity on interestingness
From the contents of tables 1 and 2, it can be seen that: the mouthfeel of the products filled step by step in the examples 1 and 2 is evaluated; the mouthfeel of the products filled synchronously in comparative examples 1 and 2 was not evaluated.
Claims (10)
1. A step-by-step filling method of large-particle milk beverage comprises the steps of filling large-particle feed liquid into a packaging container, and then filling semi-finished product feed liquid to obtain the large-particle milk beverage.
2. The method of claim 1, wherein the large particles are particles having a size of 10mm x 10mm or more; preferably, the large particles are particles having a size of 10mm × 10mm × 10mm to 15mm × 15mm × 15 mm.
3. The method of claim 1 or 2, wherein the large particles are fruit and vegetable particles; preferably one or the combination of more than two of diced strawberry particles, whole-particle blueberries and diced yellow peaches.
4. The method of any one of claims 1-3, wherein the large particle liquor is prepared by:
stirring and mixing the large-particle raw materials including large particles, syrup and colloid uniformly, and then carrying out sterilization treatment for 4s at the temperature of 110-; preferably, the content of the large particles, the syrup and the colloid is respectively 8-10%, 7-15%, 15-20% and the balance is water, based on the total weight of the large particle raw material;
cooling the large-particle feed liquid obtained after sterilization to be less than or equal to 30 ℃, placing the large-particle feed liquid in an aseptic tank for storage, and stirring the large-particle feed liquid in the storage process.
5. The method according to any one of claims 1 to 4, wherein the large particle feed solution is sterilized by a coil sterilizer.
6. The method according to any one of claims 1 to 5, wherein the temperature of the mixed product of the large particle feed and the intermediate product feed is less than or equal to 30 ℃.
7. The method according to any one of claims 1-6, wherein the intermediate product liquor is prepared by:
melting milk and a proper amount of white granulated sugar, performing primary homogenization, primary sterilization, fermentation and secondary homogenization to obtain fermented milk; when the base material contains modified starch, the modified starch is mixed with milk and white granulated sugar;
mixing a proper amount of water with the rest white granulated sugar to obtain a sugar solution; when the base material contains the stabilizer, the stabilizer is melted together with water and white granulated sugar to obtain a gum liquid;
mixing the sugar solution or the gum sugar solution with the fermented milk to obtain mixed feed liquid;
and (4) carrying out acid adjustment, volume fixing, third homogenization and second sterilization on the mixed feed liquid to obtain a semi-finished feed liquid.
8. The method according to any one of claims 1-7, wherein the intermediate product liquor is prepared by the following specific steps:
(1) preparing a base material: adding pasteurized milk or reconstituted milk into a material melting tank, and adding a proper amount of white granulated sugar into the material melting tank for melting, wherein the melting temperature is 45-65 ℃, and the melting time is 15-20 minutes; when the base material contains modified starch, the modified starch is mixed with milk and white granulated sugar;
after the material melting is finished, carrying out primary homogenization, wherein the temperature of the primary homogenization is 45-65 ℃, and the pressure of the primary homogenization is 100-200 bar; cooling the feed liquid after the first homogenization to 1-8 ℃; performing primary sterilization treatment at 90-100 deg.C for 60-300s, and cooling to 40-45 deg.C;
(2) preparing fermented milk: adding strain into the feed liquid, fermenting at 40-45 deg.C, stopping fermentation when acidity reaches 70-100 ° T, demulsifying, homogenizing the demulsified fermented milk at 20-100bar, and cooling to 1-20 deg.C to obtain fermented milk;
(3) preparing sugar liquor or gum sugar liquor: heating a proper amount of water to 50-65 ℃, adding a stabilizer and the rest white granulated sugar under a stirring state, melting for 15-20 minutes, and cooling to 1-8 ℃ to obtain sugar liquid; when the base material contains the stabilizer, the stabilizer is melted together with water and white granulated sugar to obtain a gum liquid;
(4) online mixing: mixing the sugar solution or the gum sugar solution and the fermented milk on line uniformly, and cooling to 1-20 ℃ to obtain mixed feed liquid;
(5) acid adjustment: adjusting the acid of the mixed material liquid by using acid liquid;
(6) and (3) volume fixing: carrying out constant volume on the mixed feed liquid;
(7) sterilizing the mixed feed liquid: and (3) carrying out third homogenization on the mixed feed liquid, wherein the homogenization temperature is 70-75 ℃, the homogenization pressure is 40/200bar, then carrying out second sterilization at the temperature of 110-120 ℃ for 4s, and cooling the semi-finished product subjected to second sterilization to the temperature of less than or equal to 30 ℃ to obtain the semi-finished feed liquid.
9. The method according to any one of claims 1 to 8, wherein the large particle size feed solution is contained in the large particle size milk beverage in an amount of 8 to 10% by weight of the large particle size milk beverage.
10. A large particle milk beverage prepared by the method of any one of claims 1-9.
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