CN113016885A - Fruity milk powder and preparation method thereof - Google Patents
Fruity milk powder and preparation method thereof Download PDFInfo
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- CN113016885A CN113016885A CN202110434124.0A CN202110434124A CN113016885A CN 113016885 A CN113016885 A CN 113016885A CN 202110434124 A CN202110434124 A CN 202110434124A CN 113016885 A CN113016885 A CN 113016885A
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Images
Classifications
-
- 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
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Abstract
The invention discloses a preparation method of fruit-flavored milk powder, which comprises the following steps: cleaning fruits, cutting into pieces, blanching to inactivate enzyme, pulping, juicing, filtering, adjusting pH of the filtrate, adding gelatin to remove tannin, standing, and filtering again to obtain fruit juice; raw milk is used as a raw material, after pasteurization, fruit juice and skim milk powder are added, and after post-treatment, the fruit juice milk powder is obtained. The fruity milk powder prepared by the invention has good dispersibility, is easy to brew, has strong milk fragrance and fruity flavor, is smooth in taste without granular sensation, and meets the requirements of consumers on different sweet tastes by being matched with sugar bags.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to fruit-flavored milk powder and a preparation method thereof.
Background
The fruity milk powder simultaneously meets the requirements of consumers on milk nutrition and fruit flavor, and is a great trend in the milk powder field. At present, fruit powder is mostly added into milk powder in the market, which causes the taste and brewing performance of the fruit milk powder to be poor, and in addition, some fruit milk powder products only add pigment and essence into the milk powder to form fruit flavor, and no fruit is added at all, which has certain risk to the health of consumers. Most fruits are acidic after being squeezed into juice, and tannin and enzyme substances in the fruit juice have certain influence on the production of fruit-flavored milk powder, such as protein precipitation, bitter taste and the like caused by adding the fruit juice into milk. Therefore, the solution of the problems is the technical key of the production of the fruity milk powder, and has strategic significance for expanding the fruity milk powder market.
Disclosure of Invention
The invention aims to provide fruit-flavored milk powder with good appearance and taste and a preparation method thereof.
In order to solve the technical problems, the invention provides a preparation method of fruit-flavored milk powder, which comprises the following steps:
(1) fruit juice preparation
1.1), cleaning fruits, cutting into pieces, and blanching to inactivate enzyme;
1.2) pulping the fruit blocks subjected to blanching and enzyme deactivation, juicing, filtering, adjusting the pH value of the filtrate, adding gelatin to remove tanning, standing, and filtering again to obtain fruit juice;
(2) preparation of fruit juice milk powder
Raw milk is taken as a raw material, after pasteurization, fruit juice and skim milk powder are added, and after post-treatment, fruit juice milk powder is obtained;
raw milk: juice: defatted milk powder is 100: 5-20: 2 to 5 by weight.
The improvement of the preparation method of the fruit-flavored milk powder of the invention comprises the following steps:
and (3) the post-treatment in the step (2) is to obtain the fruit juice milk powder by homogenizing, sterilizing, concentrating, spray drying, fluidized bed drying (secondary drying), cooling and sieving in sequence.
As a further improvement of the preparation method of the fruity milk powder of the invention:
sieving white sugar, sterilizing, metering, and bagging (after gold detection, metering and bagging);
measuring and bagging fruit juice and milk powder (measuring and bagging after gold inspection);
putting the bagged fruit juice milk powder and the bagged white granulated sugar into the same packaging container, and boxing and warehousing for storage; the mass ratio of the bagged fruit juice milk powder to the bagged white granulated sugar is 30-40: 5 to 15.
As a further improvement of the preparation method of the fruity milk powder of the invention:
in the step 1.1), the blanching temperature is 90 +/-5 ℃ and the time is 3-5 min.
As a further improvement of the preparation method of the fruity milk powder of the invention:
in the step 1.2), the pH value of the filtrate is adjusted to 5.5-6.5 by using sodium citrate.
As a further improvement of the preparation method of the fruity milk powder of the invention:
in the step 1.2), adding a gelatin solution with the mass concentration of 9-11% for removing tanning, wherein the volume ratio of the filtrate to the gelatin solution is 100: 10-15, stirring (slowly and quickly stirring the gelatin solution) until no precipitate is generated, wherein the stirring speed is 100-140 r/min; and then standing and refrigerating for 16-20 h at 4-8 ℃, and filtering again to obtain the fruit juice.
As a further improvement of the preparation method of the fruity milk powder of the invention:
in the step (2), two-stage homogenization is adopted in the homogenization process, wherein low pressure and high pressure are firstly adopted, the low-pressure homogenization pressure is 5-10 MPa, the high-pressure homogenization pressure is 20-100 MPa, and the temperature is 45-55 ℃.
As a further improvement of the preparation method of the fruity milk powder of the invention:
adding water into the fruit pieces after blanching and enzyme deactivation, pulping and juicing.
Namely, a proper amount of water can be added in the pulping and juicing process according to the actual situation.
As a further improvement of the preparation method of the fruity milk powder of the invention:
and (3) clarifying the fruit juice obtained in the step (1), and then using the clarified fruit juice in the step (2).
Namely, the juice prepared in the step (1) can be added with a chitosan clarification process according to actual conditions.
The invention also provides the fruit-flavored milk powder (instant tea milk solid beverage) prepared by the method.
The invention takes fruits and raw milk as main raw materials, and prepares the instant fruity milk powder with good appearance and taste by adjusting the pH value of fruit juice, killing the activity of enzyme substances and removing tannin in the fruit juice.
In the invention, the fruits are not limited in variety and can be one or more of apples, strawberries, blueberries, bananas, grapes and the like. According to different types of fruits, the fruits are peeled or denucleated after being washed and then are cut into pieces.
Compared with the prior art, the invention has the following technical advantages:
1. the fruit-flavored milk powder disclosed by the invention is actually added with fruit juice, and has strong frankincense and fresh fruit flavor.
2. Blanching to kill the activity of enzyme substances in the fruits and prevent the milk protein from generating bitter taste due to enzymatic degradation of the fruits; the sodium citrate regulates the pH value of the juice and prevents the precipitation of milk protein due to fruit acidic substances; removing tannin in the juice by using gelatin, and preventing the combination of milk protein and tannin substances from separating out precipitate;
3. the fruity milk powder prepared by the invention has good dispersibility, is easy to brew, has strong milk fragrance and fruity flavor, is smooth in taste without granular sensation, and meets the requirements of consumers on different sweet tastes by being matched with sugar bags.
Drawings
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.
FIG. 1 is a process diagram for preparing the fruit-flavored milk powder provided by the invention.
Detailed Description
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
The raw milk is accepted and should meet GB19301 national food safety Standard raw milk; the acceptance of various fruits shall meet the corresponding safety standard and/or related regulations of the fruits.
The raw milk is pasteurized in a conventional manner, i.e., at 85-85 ℃ for 15-20 s.
Example 1, preparation of strawberry milk powder, the following steps were carried out in sequence:
(1) fruit juice preparation
1.1), washing, removing pedicels and cutting the strawberries qualified by inspection, and blanching at 90 ℃ for 3-5 min to inactivate enzyme;
1.2) taking out after blanching, pulping and juicing (pulping at 800-850 r/min for 5-10 min), filtering, adjusting the pH value of filtrate to 6.0-6.5 by sodium citrate, slowly adding 10% gelatin, wherein the volume ratio of the filtrate to gelatin solution is 100: and 10, slowly stirring until no precipitate is generated, stirring at the speed of 100-140 r/min, standing and refrigerating overnight (standing and refrigerating at the temperature of 4-8 ℃ for 16-20 hours), and filtering twice to obtain the strawberry juice.
10% gelatin, obtained by uniformly stirring 10g of gelatin and 90g of water.
(2) Preparation of fruit juice milk powder
Adding strawberry juice and skim milk powder into raw milk qualified by acceptance after pasteurization, wherein the addition amount of the strawberry juice is 15% of that of the raw milk, and the addition amount of the skim milk powder is 2% of that of the raw milk; and performing conventional post-treatment to obtain fruit juice milk powder (strawberry milk powder).
The above% is by weight%.
The conventional post-treatment is to sequentially perform the following steps:
homogenizing (two-stage homogenizing is adopted, wherein low pressure and high pressure are firstly carried out, the low-pressure homogenizing pressure is 5-10 Mpa for 20-30 min, the high-pressure homogenizing pressure is 20-100 Mpa for 10-20 min, and the temperature is 45-55 ℃), sterilizing (sterilizing at 100-110 ℃ for 10-15 s), concentrating (the discharge density after concentration is 1000-1100 kg/m)3) Spray drying, fluidized bed drying, cooling (to below 40 ℃), sieving (sieving with a 40-60 mesh sieve), and performing gold detection, wherein the prepared strawberry milk powder is packaged according to the weight of 35g per bag.
Sieving white sugar (20-30 mesh sieve), sterilizing (ultraviolet sterilizing for more than 40 s), and packaging with 10g per bag after gold inspection.
And filling the bagged strawberry milk powder and the bagged white granulated sugar into 380mL cups, and boxing and warehousing for storage.
Example 2 preparation of apple banana milk powder, the following steps were carried out in sequence:
(1) fruit juice preparation
1.1), cleaning the apples qualified by inspection, cutting into blocks, blanching at 90 ℃ for 3-5 min, and inactivating enzyme;
1.2) taking out after blanching, pulping and juicing (pulping at 800-850 r/min for 5-10 min), filtering, adjusting the pH value of filtrate to 6.0-6.5 by sodium citrate, slowly adding 10% gelatin, wherein the volume ratio of the filtrate to gelatin solution is 100: and 15, slowly stirring until no precipitate is generated, wherein the stirring speed is 100-140 r/min, standing and refrigerating overnight (standing and refrigerating at 4-8 ℃ for 16-20 h), filtering twice, adding chitosan into the filtrate for clarification (adding 2g of chitosan into each 100ml of filtrate, and standing for 24h) to obtain the apple juice.
1.3), cleaning the qualified bananas, peeling, cutting into blocks, blanching at 90 ℃ for 3min, and inactivating enzyme;
1.4), fishing out after blanching, pulping, adding water and juicing (pulping at 800-850 r/min for 5-10 min, wherein the weight ratio of the banana blocks to the water is 1: 2) filtering, adjusting the pH value of the filtrate to 6.0-6.5 by using sodium citrate, slowly adding 10% gelatin, wherein the volume ratio of the filtrate to the gelatin solution is 100: and 10, slowly stirring until no precipitate is generated, stirring at the speed of 100-140 r/min, standing and refrigerating overnight (standing and refrigerating at the temperature of 4-8 ℃ for 16-20 hours), and filtering twice to obtain the banana juice.
(2) Preparation of fruit juice milk powder
Adding apple juice, banana juice and skim milk powder into raw milk which is qualified by inspection and acceptance after pasteurization, wherein the addition amount of the apple juice is 8 percent of that of the raw milk, the addition amount of the banana juice is 5 percent of that of the raw milk, and the addition amount of the skim milk powder is 3 percent of that of the raw milk; and performing conventional post-treatment to obtain fruit juice milk powder (apple banana milk powder).
After the white granulated sugar is sieved, sterilized and inspected by gold, 5g of white granulated sugar is measured and packaged in each bag.
And (4) filling the bagged apple banana milk powder and the bagged white granulated sugar into 380mL cups, and boxing and warehousing for storage.
Comparative example 1, the step 1.1) of example 1 is omitted, namely, the chopped strawberries are directly subjected to subsequent pulping and juicing, namely, the step 1.1) of example 1 is omitted, and the rest is equal to the step 1.
Comparative example 2, the 'sodium citrate in the step 1.2) of the example 1 is removed to adjust the pH value of the filtrate to 6.0-6.5', namely, after pulping, juicing and filtering, 10% gelatin is directly added, and the rest is equal to the example 1.
Comparative example 3-1, step 1.2) of example 1 was omitted, namely, after adjusting the pH of the filtrate to 6.0 to 6.5 with sodium citrate, the filtrate was allowed to stand and refrigerated overnight, and filtered twice to obtain strawberry juice.
Comparative example 3-2, the volume ratio of the filtrate to the gelatin solution in step 1.2) of example 1 was changed to 100: 5; the rest is equivalent to embodiment 1.
Experiment 1: the fruit-flavored milk powder samples of the example 1 and the comparative examples 1 to 3-2 are subjected to sensory evaluation, and the sensory evaluation criteria are shown in the table 1.
TABLE 1 sensory evaluation criteria for fruit-flavored milk powders
The results obtained are shown in table 2 below.
TABLE 2 sensory evaluation score of fruit milk powder
| Sample (I) | Taste of the product | Status of state | Smell(s) | Color | Composite score |
| Example 1 | 27±3 | 28±5 | 19±3 | 18±1 | 92±5 |
| Comparative example 1 | 24±4 | 21±3 | 18±5 | 18±2 | 81±6 |
| Comparative example 2 | 23±5 | 19±4 | 18±3 | 17±2 | 77±4 |
| Comparative example 3-1 | 21±4 | 23±3 | 19±5 | 18±3 | 81±7 |
| Comparative examples 3 to 2 | 24±4 | 23±6 | 18±4 | 18±2 | 83±5 |
The fruity milk powder in the embodiment 1 of the invention has the highest sensory evaluation score, and particularly has higher scores in mouthfeel and state.
Finally, it is also noted that the above-mentioned lists merely illustrate a few specific embodiments of the invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (10)
1. The preparation method of the fruity milk powder is characterized by comprising the following steps:
(1) fruit juice preparation
1.1), cleaning fruits, cutting into pieces, and blanching to inactivate enzyme;
1.2) pulping the fruit blocks subjected to blanching and enzyme deactivation, juicing, filtering, adjusting the pH value of the filtrate, adding gelatin to remove tanning, standing, and filtering again to obtain fruit juice;
(2) preparation of fruit juice milk powder
Raw milk is taken as a raw material, after pasteurization, fruit juice and skim milk powder are added, and after post-treatment, fruit juice milk powder is obtained;
raw milk: juice: defatted milk powder is 100: 5-20: 2 to 5 by weight.
2. The method of preparing fruit milk powder of claim 1, wherein:
and (3) the post-treatment in the step (2) is to obtain the fruit juice milk powder by homogenizing, sterilizing, concentrating, spray drying, fluidized bed drying, cooling and sieving in sequence.
3. The method of preparing fruit-flavored milk powder according to claim 1 or 2, characterized in that:
sieving white sugar, sterilizing, metering and bagging;
measuring and bagging fruit juice and milk powder;
the bagged fruit juice milk powder and the bagged white granulated sugar are filled into the same packaging container, and the mass ratio of the bagged fruit juice milk powder to the bagged white granulated sugar is 30-40: 5 to 15.
4. The method of preparing fruit milk powder of claim 3, wherein:
in the step 1.1), the blanching temperature is 90 +/-5 ℃ and the time is 3-5 min.
5. The method of preparing fruit milk powder of claim 4, wherein:
in the step 1.2), the pH value of the filtrate is adjusted to 5.5-6.5 by using sodium citrate.
6. The method of preparing fruit milk powder of claim 5, wherein:
in the step 1.2), adding a gelatin solution with the mass concentration of 9-11% for removing tanning, wherein the volume ratio of the filtrate to the gelatin solution is 100: 10-15, stirring until no precipitate is generated, wherein the stirring speed is 100-140 r/min; and then standing and refrigerating for 16-20 h at 4-8 ℃, and filtering again to obtain the fruit juice.
7. The method of preparing fruit milk powder of claim 6, wherein:
in the step (2), two-stage homogenization is adopted in the homogenization process, wherein low pressure and high pressure are firstly adopted, the low-pressure homogenization pressure is 5-10 MPa, the high-pressure homogenization pressure is 20-100 MPa, and the temperature is 45-55 ℃.
8. The method for preparing the fruit-flavored milk powder according to any one of claims 1 to 7, wherein the method comprises the following steps:
adding water into the fruit pieces after blanching and enzyme deactivation, pulping and juicing.
9. The method for preparing the fruit-flavored milk powder according to any one of claims 1 to 7, wherein the method comprises the following steps:
and (3) clarifying the fruit juice obtained in the step (1), and then using the clarified fruit juice in the step (2).
10. A fruit-flavored milk powder prepared by the method of any one of claims 1 to 9.
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