CN113142307A - Tremella aurantialba milk powder and preparation method thereof - Google Patents
Tremella aurantialba milk powder and preparation method thereof Download PDFInfo
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- CN113142307A CN113142307A CN202110306420.2A CN202110306420A CN113142307A CN 113142307 A CN113142307 A CN 113142307A CN 202110306420 A CN202110306420 A CN 202110306420A CN 113142307 A CN113142307 A CN 113142307A
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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
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—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
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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
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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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
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- Inorganic Chemistry (AREA)
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Abstract
The invention discloses a tremella aurantialba milk crystal and a preparation method thereof, wherein the tremella aurantialba milk crystal is prepared from the following raw materials in parts by weight: 1000-2000 parts of dried tremella aurantialba products, 100-200 parts of dried flowers, 1000-2000 parts of white granulated sugar, 1000-2000 parts of maltodextrin, 1000-1500 parts of whole milk powder, 500-800 parts of vegetable protein powder and 30-40 parts of baking soda. Compared with the traditional tremella aurantialba products, the tremella aurantialba milk crystal has the remarkable advantages of being more convenient to eat, fresh in taste and capable of enhancing the immune function to a certain extent. People can eat delicious tremella aurantialba products without the limitation of eating conditions, the eating safety is ensured, the market demand is met, and meanwhile, the field of deep processing of tremella aurantialba is expanded, in particular to the development of health-care functional food.
Description
Technical Field
The invention belongs to the technical field of deep processing of food, and particularly relates to tremella aurantialba milk crystal and a preparation method thereof.
Background
Golden fungus (jin ErTremella aurantialba) The tremella fuciformis, tremella fuciformis and the like belong to basidiomycota, class Tremellaceae, order Tremellales, family Tremellaceae and genus Tremella, and are glia bacteria distributed in Yunnan, Tibet and other areas of China. The tremella aurantialba fruiting body is golden yellow, has homology of medicine and food, is rich in protein, polysaccharide, amino acid, carotene, vitamin, mineral substances and the like, and has various physiological activities of reducing blood sugar, reducing blood fat, protecting liver, resisting oxidation, resisting thrombus, preventing radiation and the like.
In recent years, domestic artificial cultivation of tremella aurantialba has been developed, and large-area cultivation has been performed in Yunnan and Zhejiang. However, the deep processing of tremella aurantialba is still immature and still stays at the beginning stage, the tremella aurantialba products which are on the market and are about to come on the market at present mainly comprise tremella aurantialba lemon soft drink, tremella aurantialba multifunctional tonic wine and the like, and how to expand the field of tremella aurantialba deep processing, especially the development of health-care functional foods, becomes urgent.
Disclosure of Invention
The first purpose of the invention is to provide a tremella aurantialba milk crystal; the second purpose is to provide the preparation method of the tremella aurantialba milk crystal.
The first purpose of the invention is realized by that the tremella aurantialba milk crystal is composed of the following raw materials by weight: 1000-2000 parts of dried tremella aurantialba products, 100-200 parts of dried flowers, 1000-2000 parts of white granulated sugar, 1000-2000 parts of maltodextrin, 1000-1500 parts of whole milk powder, 500-800 parts of vegetable protein powder and 30-40 parts of baking soda.
The second purpose of the invention is realized by the steps of extracting, sugar melting, pulp mixing and emulsifying, and the method specifically comprises the following steps:
A. extraction: adding deionized water which is 8-15 times of the total weight of dried tremella aurantialba and dried flower into the raw materials in the formula ratio, soaking for 20-28 h, mashing to obtain a feed liquid a, adding deionized water which is 8-12 times of the volume ratio of the feed liquid a into the feed liquid a, heating to 90-100 ℃ until boiling, cooling to room temperature, keeping the room temperature, extracting for 50-70 min, and filtering to obtain a filtrate b;
B. sugar melting: adding white granulated sugar and maltodextrin in the formula ratio into the filtered juice b to obtain a material c, adding water with the volume 2-3 times of that of the material c into the material c, heating to 85-95 ℃, stirring and dissolving, sieving, cooling to 65-75 ℃, adding baking soda in the formula ratio, and stirring to obtain a material d;
C. slurry preparation: adding water which is 2-3 times of the total weight of the whole milk powder and the vegetable protein powder in the formula ratio, heating to 65-75 ℃, and stirring to dissolve to obtain a material e;
D. emulsification: and mixing the material d and the material e, emulsifying, sieving, granulating, drying and cooling to obtain the target tremella aurantialba milk crystal, and packaging and storing.
Compared with the traditional tremella aurantialba products, the tremella aurantialba milk crystal provided by the invention has the remarkable advantages of more convenient eating mode, fresh taste and certain effect of enhancing the immune function. People can eat delicious tremella aurantialba products without the limitation of eating conditions, the eating safety is ensured, the market demand is met, and meanwhile, the field of deep processing of tremella aurantialba is expanded, in particular to the development of health-care functional food.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to be limiting in any way, and any modifications or alterations based on the teachings of the present invention are intended to fall within the scope of the present invention.
The tremella aurantialba milk crystal provided by the invention is composed of the following raw materials in parts by weight: 1000-2000 parts of dried tremella aurantialba products, 100-200 parts of dried flowers, 1000-2000 parts of white granulated sugar, 1000-2000 parts of maltodextrin, 1000-1500 parts of whole milk powder, 500-800 parts of vegetable protein powder and 30-40 parts of baking soda.
The tremella aurantialba milk crystal is composed of the following raw materials in parts by weight: 1500-1800 parts of dried tremella aurantialba, 150-200 parts of dried flower, 1000-1500 parts of white granulated sugar, 1500-2000 parts of maltodextrin, 1200-1500 parts of whole milk powder, 700-800 parts of vegetable protein powder and 30-35 parts of baking soda.
The tremella aurantialba milk crystal is composed of the following raw materials in parts by weight: 1800 parts of dried tremella aurantialba products, 200 parts of dried flowers, 1000 parts of white granulated sugar, 2000 parts of maltodextrin, 1200 parts of whole milk powder, 700 parts of vegetable protein powder and 35 parts of baking soda.
The tremella aurantialba milk crystal is composed of the following raw materials in parts by weight: 1500 parts of dried tremella aurantialba, 150 parts of dried flower, 1500 parts of white granulated sugar, 1500 parts of maltodextrin, 1000 parts of whole milk powder, 800 parts of vegetable protein powder and 30 parts of baking soda.
The flower is one or more of rose, sweet osmanthus and jasmine.
The preparation method of the tremella aurantialba milk crystal comprises the steps of extracting, sugar melting, pulp mixing and emulsifying, and specifically comprises the following steps:
A. extraction: adding deionized water which is 8-15 times of the total weight of dried tremella aurantialba and dried flower into the raw materials in the formula ratio, soaking for 20-28 h, mashing to obtain a feed liquid a, adding deionized water which is 8-12 times of the volume ratio of the feed liquid a into the feed liquid a, heating to 90-100 ℃ until boiling, cooling to room temperature, keeping the room temperature, extracting for 50-70 min, and filtering to obtain a filtrate b;
B. sugar melting: adding white granulated sugar and maltodextrin in the formula ratio into the filtered juice b to obtain a material c, adding water with the volume 2-3 times of that of the material c into the material c, heating to 85-95 ℃, stirring and dissolving, sieving, cooling to 65-75 ℃, adding baking soda in the formula ratio, and stirring to obtain a material d;
C. slurry preparation: adding water which is 2-3 times of the total weight of the whole milk powder and the vegetable protein powder in the formula ratio, heating to 65-75 ℃, and stirring to dissolve to obtain a material e;
D. emulsification: and mixing the material d and the material e, emulsifying, sieving, granulating, drying and cooling to obtain the target tremella aurantialba milk crystal, and packaging and storing.
The soaking temperature in the step A is 30-40 ℃.
In the step A, the temperature rising rate is 3-10 ℃/min, and the temperature reduction rate is 8-15 ℃/min.
In the step B, the temperature rising rate is 8-15 ℃/min, and the temperature reduction rate is 2-5 ℃/min.
And D, screening by using a 14-mesh nylon screen.
And D, drying at the temperature of 60-75 ℃ until the water content is 2-5%.
The invention is further illustrated by the following specific examples:
example 1
The tremella aurantialba milk crystal comprises the following components in percentage by weight: 1kg of dried tremella aurantialba, 100g of dried rose, 2kg of white granulated sugar, 1.5kg of maltodextrin, 1kg of whole milk powder, 800g of vegetable protein powder and 30g of baking soda
The processing technology of the tremella aurantialba milk crystal comprises the following steps:
(1) extraction: soaking 1kg of dried tremella aurantialba and 100g of dried rose in deionized water with the weight of 8-15 times of that of the dried rose for 20-28 h at 30-40 ℃, fully rehydrating and mashing, adding deionized water according to the material-liquid ratio 1 (8-12) by weight of the dried tremella aurantialba, heating to 90-100 ℃ at the heating rate of 3-10 ℃/min, then cooling to room temperature at the cooling rate of 8-15 ℃/min, extracting for 50-70 min, filtering, and taking filtered juice for later use.
(2) Sugar melting: 2kg of white granulated sugar, 1.5kg of maltodextrin and a proper amount of water are added into the filtrate of the golden fungus rose. Heating to 85-95 ℃ at a heating rate of 8-15 ℃/min, stirring for melting, and sieving with a 50-mesh sieve. And then reducing the temperature to 65-75 ℃ at the cooling rate of 2-5 ℃/min, adding 30g of baking soda, and continuously stirring for later use.
(3) Slurry preparation: heating 1kg of whole milk powder and 800g of vegetable protein powder to 65-75 ℃, and stirring for dissolving for later use.
(4) Mixing and emulsifying: mixing the sugar dissolving material and the slurry, and emulsifying with a homogenizer to break the fat in the slurry.
(5) And (3) drying and packaging: emulsifying the components in the formula ratio, granulating by using a 14-mesh nylon screen, drying at 60-75 ℃, controlling the water content to be 2-5%, cooling and packaging to obtain the target tremella aurantialba milk crystal.
Example 2
The tremella aurantialba milk crystal comprises the following components in percentage by weight: 1kg of dried tremella aurantialba, 100g of dried sweet osmanthus, 1.5kg of white granulated sugar, 2kg of maltodextrin, 1kg of whole milk powder, 800g of vegetable protein powder and 30g of baking soda
The processing technology of the tremella aurantialba milk crystal comprises the following steps:
(1) extraction: soaking 1kg of dried tremella aurantialba and 100g of dried sweet osmanthus flower in deionized water with the weight of 8-15 times of that of the dried tremella aurantialba and the dried sweet osmanthus flower at the temperature of 30-40 ℃ for 20-28 h, fully rehydrating and mashing the tremella aurantialba and the dried sweet osmanthus flower, adding deionized water according to the material-liquid ratio 1 (8-12) by weight of the dried tremella aurantialba and the dried sweet osmanthus flower, heating to 90-100 ℃ at the heating rate of 3-10 ℃/min, then cooling to room temperature at the cooling rate of 8-15 ℃/min, extracting for 50-70 min, filtering, and taking filtered juice for later use.
(2) Sugar melting: 1.5kg of white granulated sugar, 2kg of maltodextrin and a proper amount of water are added into the filtrate of the golden fungus rose. Heating to 85-95 ℃ at a heating rate of 8-15 ℃/min, stirring for melting, and sieving with a 50-mesh sieve. And then reducing the temperature to 65-75 ℃ at the cooling rate of 2-5 ℃/min, adding 30g of baking soda, and continuously stirring for later use.
(3) Slurry preparation: heating 1kg of whole milk powder and 800g of vegetable protein powder to 65-75 ℃, and stirring for dissolving for later use.
(4) Mixing and emulsifying: mixing the sugar dissolving material and the slurry, and emulsifying with a homogenizer to break the fat in the slurry.
(5) And (3) drying and packaging: emulsifying the components in the formula ratio, granulating by using a 14-mesh nylon screen, drying at 60-75 ℃, controlling the water content to be 2-5%, cooling and packaging to obtain the target tremella aurantialba milk crystal.
Example 3
The method is the same as that of the embodiment 1 and the embodiment 2, except that the components in percentage by weight are as follows: 1.8kg of dried tremella aurantialba, 100g of dried sweet osmanthus, 100g of dried jasmine flower, 1.0kg of white granulated sugar, 2kg of maltodextrin, 1.2kg of whole milk powder, 700g of vegetable protein powder and 35g of baking soda.
Example 4
The method is the same as that of the embodiment 1 and the embodiment 2, except that the components in percentage by weight are as follows: 1.8kg of dried tremella aurantialba, 150g of dried jasmine flower, 1.5kg of white granulated sugar, 1.8kg of maltodextrin, 1.2kg of whole milk powder, 750g of vegetable protein powder and 30g of baking soda.
Example 5
The method is the same as that of the embodiment 1 and the embodiment 2, except that the components in percentage by weight are as follows: 2kg of dried tremella aurantialba, 100g of dried sweet osmanthus, 50g of dried rose, 50g of dried jasmine flower, 2.0kg of white granulated sugar, 2.0kg of maltodextrin, 1.5kg of whole milk powder, 800g of vegetable protein powder and 40g of baking soda.
Claims (10)
1. The tremella aurantialba milk crystal is characterized by comprising the following raw materials in parts by weight: 1000-2000 parts of dried tremella aurantialba products, 100-200 parts of dried flowers, 1000-2000 parts of white granulated sugar, 1000-2000 parts of maltodextrin, 1000-1500 parts of whole milk powder, 500-800 parts of vegetable protein powder and 30-40 parts of baking soda.
2. The tremella aurantialba milk crystal according to claim 1, characterized in that the tremella aurantialba milk crystal is composed of the following raw materials in parts by weight: 1500-1800 parts of dried tremella aurantialba, 150-200 parts of dried flower, 1000-1500 parts of white granulated sugar, 1500-2000 parts of maltodextrin, 1200-1500 parts of whole milk powder, 700-800 parts of vegetable protein powder and 30-35 parts of baking soda.
3. The tremella aurantialba milk crystal according to claim 1, characterized in that the tremella aurantialba milk crystal is composed of the following raw materials in parts by weight: 1800 parts of dried tremella aurantialba products, 200 parts of dried flowers, 1000 parts of white granulated sugar, 2000 parts of maltodextrin, 1200 parts of whole milk powder, 700 parts of vegetable protein powder and 35 parts of baking soda.
4. The tremella aurantialba milk crystal according to claim 1, characterized in that the tremella aurantialba milk crystal is composed of the following raw materials in parts by weight: 1500 parts of dried tremella aurantialba, 150 parts of dried flower, 1500 parts of white granulated sugar, 1500 parts of maltodextrin, 1000 parts of whole milk powder, 800 parts of vegetable protein powder and 30 parts of baking soda.
5. The tremella aurantialba milk crystal according to any one of claims 1 to 4, characterized in that the flower is one or more of rose, osmanthus fragrans and jasmine.
6. A preparation method of the tremella aurantialba milk crystal as claimed in any one of claims 1 to 5, characterized by comprising the steps of extracting, sugar melting, slurry preparation and emulsification, and specifically comprising:
A. extraction: adding deionized water which is 8-15 times of the total weight of dried tremella aurantialba and dried flower into the raw materials in the formula ratio, soaking for 20-28 h, mashing to obtain a feed liquid a, adding deionized water which is 8-12 times of the volume ratio of the feed liquid a into the feed liquid a, heating to 90-100 ℃ until boiling, cooling to room temperature, keeping the room temperature, extracting for 50-70 min, and filtering to obtain a filtrate b;
B. sugar melting: adding white granulated sugar and maltodextrin in the formula ratio into the filtered juice b to obtain a material c, adding water with the volume 2-3 times of that of the material c into the material c, heating to 85-95 ℃, stirring and dissolving, sieving, cooling to 65-75 ℃, adding baking soda in the formula ratio, and stirring to obtain a material d;
C. slurry preparation: adding water which is 2-3 times of the total weight of the whole milk powder and the vegetable protein powder in the formula ratio, heating to 65-75 ℃, and stirring to dissolve to obtain a material e;
D. emulsification: and mixing the material d and the material e, emulsifying, sieving, granulating, drying and cooling to obtain the target tremella aurantialba milk crystal, and packaging and storing.
7. The preparation method according to claim 6, wherein the temperature of the soaking in the step A is 30-40 ℃, the rate of temperature rise in the step A is 3-10 ℃/min, and the rate of temperature decrease is 8-15 ℃/min.
8. The preparation method according to claim 6, wherein the temperature increase rate in step B is 8-15 ℃/min, and the temperature decrease rate is 2-5 ℃/min.
9. The method according to claim 6, wherein the screen of step D is a 14 mesh nylon screen.
10. The method according to claim 6, wherein the drying in step D is performed at a temperature of 60 to 75 ℃ until the moisture content is 2 to 5%.
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| CN101406214A (en) * | 2007-10-13 | 2009-04-15 | 湖北师范学院 | Golden fungus yoghourt with nutrition health-care functions and preparation method thereof |
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2021
- 2021-03-23 CN CN202110306420.2A patent/CN113142307A/en active Pending
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