CN1134260A - Natural carotin egg-milk beverage and its producing technology - Google Patents
Natural carotin egg-milk beverage and its producing technology Download PDFInfo
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- CN1134260A CN1134260A CN 95104139 CN95104139A CN1134260A CN 1134260 A CN1134260 A CN 1134260A CN 95104139 CN95104139 CN 95104139 CN 95104139 A CN95104139 A CN 95104139A CN 1134260 A CN1134260 A CN 1134260A
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Abstract
The beverage, soda type or soda-less type, is produced with egg (or egg product,) milk (or milk product,) and carrot (or carotin prepn) as main material, into which, sweetener, acidifyingagent, emulsifier and stabilizer are added. The said beverage is nutrious and digestible and has outstanding health-care effect.
Description
The present invention relates to a kind of nutrient health-care beverage and manufacturing process thereof, particularly natural carotin egg-milk beverage and manufacturing process thereof.
Birds, beasts and eggs (comprising quail, dove, chicken, duck, goose egg etc.) and ox (sheep) milk are as full nutrition food, and its nutritive value is early own by human knowledge and edible, and makes various food and drinks.Domestic existing egg milk solid beverage and the egg-milk beverage that goes on the market recently, external emerging milk-containing carbonating beverage (also claiming " vapour milk ") all is subjected to the consumer and welcomes.Natural Beta-carotene is described as " hope of human health " with its unique health care simultaneously; Use that natural Beta-carotene (especially beta carotene) is strengthened or increasing in recent years both at home and abroad, be favourably welcome with the food and drink of the natural material that is rich in carrotene (as carrot, salt algae etc.) manufacturing.Yet, both contained the nutritional labeling of birds, beasts and eggs and ox (sheep) milk, contain the nutrient health-care beverage and the manufacturing process thereof of natural Beta-carotene again, both at home and abroad beyond example still so far.One of major reason is that egg milk high protein beverage adds sour aerating and waits solution with problems such as natural Beta-carotene evenly mix.
Task of the present invention is to provide a kind of natural carotin egg-milk beverage and manufacturing process thereof.This beverage is a primary raw material with birds, beasts and eggs (quail, dove, chicken, duck, goose egg and goods thereof) and ox (sheep) milk (or dairy produce) and carrot (or natural Beta-carotene preparation), make uniformity respectively, sapid calcareous type or non-calcareous type natural carotin egg-milk beverage are called for short " blocking happy vapour egg milk " or " blocking happy egg milk ".
The present invention is achieved by the following technical solutions:
1, the basic composition (rising/1 kilolitre beverage) of the happy egg milk of card is:
Carrot juice: 380-400
Egg milk base-material: 280-400
The food acids aqueous solution: 160-200
Water: surplus.
This beverage contains:
Sucrose: 10-12% (weight)
Or honey: 10-15% (weight)
Or HFCS: 10-15% (weight)
Or xylitol: 10-14% (weight)
Or stevioside: 0.05-0.08% (weight)
Or albumen sugar: 0.20-0.25% (weight)
Above-mentioned egg milk base-material is formed (kilogram/1 kilolitre beverage) by following raw materials according:
Birds, beasts and eggs egg pulp: 50-55
Ox (sheep) milk: 180-220
Emulsifying agent: 0.8-1.6
Stabilizing agent: 1.2-2.2
Water: surplus.
The happy egg milk of calcareous type card contains beverage volume (20 ℃) 1-3 carbonic acid gas doubly.
Said carrot juice is to be produced by carrot, also can be allocated by the natural Beta-carotene emulsification preparation.
Birds, beasts and eggs egg pulp in the said egg milk base-material is produced by fresh birds, beasts and eggs (comprising quail egg, pigeon eggs, egg, duck's egg, goose egg), also can add the allotment of purifying waste water by the birds, beasts and eggs dried whole-egg.
Ox (sheep) milk in the said egg milk base-material can be fresh milk, also can add the water purification allotment by milk powder or condensed milk.
Said food acids solution contains lactic acid 1.5-2.2kg, or citric acid 1.6-2.2kg, or malic acid 1.5-2.2kg, or citric acid adds malic acid: 0.8-1.2+0.8-1.0.
Said emulsifying agent is generally molecule distillating monoglyceride 0.8-1.8kg, and also the sucrose ester of available a great deal of replaces.
Said stabilizing agent is generally food grade xanthans 1.2-2.2kg, and also the sodium carboxymethylcellulose of available a great deal of or carragheen replace.
2, the manufacturing process of the happy egg milk of card comprises the following steps:
(1) preparation of carrot juice, following three kinds of methods are chosen any one kind of them:
A, Bersano process: carrot is selected, clean, peeling (the 5-8%NaOH aqueous solution, 90-95 ℃, is stirred 2-3 ', high pressure water washing, cooling), chopping, precook (0.15-0.3% aqueous citric acid solution, 95-98 ℃, 5-6 minute), the colloid mill defibrination, add 0.08-0.3% vitamin C and 0.2-0.5% beta-schardinger dextrin-, stir, filter, cool off standby
B, enzymatic isolation method: carrot is selected, clean, precook (0.05N acetic acid aqueous solution, boiled 5 minutes), pulverize (particle diameter＜2mm), add 0.1% pectase, stir, regulate PH (3.5), (45-48 ℃ of insulation enzymolysis, 2 hours), add vitamin C (feed liquid weight 0.15-0.3%) and beta-schardinger dextrin-(feed liquid weight 0.2-0.5%) stirring, milling treatment of colloid, filtration, sterilization, cooling, standby
C, fermentation method: carrot is by behind above-mentioned (1)-A method defibrination, add 3% (weight) high-quality honey (or sucrose), stirrings, sterilization (95-98 ℃, 15-20 minute), cooling (to 40 ℃), (bacterial classification was than 1: 1 to inoculate lactobacillus bulgaricus and streptococcus thermophilus, inoculum concentration 4-8%), ferment (38～40 ℃, 24 hours), sterilization, filter, cool off standby.
In addition, the preparation of above-mentioned carrot juice also can adopt the preparation of natural Beta-carotene preparation to replace, and promptly natural beta-carotin is dissolved in the edible oil and fat of 10-20%, adds the molecule distillating monoglyceride of 0.8-5% again, and through stirring, homogeneous is made emulsification preparation.
(2) preparation of egg milk base-material, following three kinds of methods are chosen any one kind of them:
A, fermentation method: fresh birds, beasts and eggs are through shining inspection, select, clean, draining, sterilization, rinsing, draining, beat eggs and shell, egg pulp (or add to purify waste water be modulated into egg pulp with dried whole-egg) is made in stirring, sucrose with egg liquid measure 40%, stir, be incubated (50 ℃, 8-10 hour), (or add water with milk powder and be modulated into milk with fresh milk again, or become milk) with the condensed milk thin up, stir, sterilization, cooling (45 ℃), (bacterial classification was than 1: 1 for inoculation lactobacillus bulgaricus and streptococcus thermophilus, inoculum concentration 2-4%), ferment (40 ℃, 24 hours), homogeneous, sterilization, cool off standby
B, enzymatic isolation method: by above-mentioned A method make egg pulp, with after the milk, stir, enzyme-added (papain or bromelain, concentration are 0.10-0.38%), stirring, enzymolysis (PH5-6,45-55 ℃, 12-16 hour), filter, sterilization, cooling be standby,
C, Mechanical Method: get egg pulp by above-mentioned A legal system, add 40% sucrose, standby with milk, stirring, milling treatment of colloid, homogeneous, filtration, sterilization, cooling.
(3) batching:
A, above-mentioned egg milk base-material (2), add the 0.2-0.5% cycloheptaamylose, add honey (or other sweeteners of sucrose or a great deal of), stirring, interpolation molecule distillating monoglyceride and xanthans, stirring, add above-mentioned carrot juice (1) (or with natural Beta-carotene preparation allotment) again, stir, be settled to the 1/2-4/5 of beverage total capacity with purifying waste water, filter
B, by prescription regulation get edible lactic acid (or the citric acid of a great deal of, malic acid), with the dilution of purifying waste water, be settled to the 1/5-1/2 of beverage total amount, make food acids solution.
(4) stirring fast under the condition of (rotating speed＞180 rev/min), mix above-mentioned A liquid and B liquid in the volume ratio, technology is carried out high-pressure homogeneous routinely again, vacuum outgas, ultra high temperature short time sterilization, sterile filling, capping, cool off, be up to the standards, or sterilization again after can, capping, cool off, be up to the standards and promptly make the happy egg milk of non-calcareous type card.Make the happy egg milk of calcareous type card when (promptly " blocking happy vapour egg milk "), then with above-mentioned A and B mixed liquor, after technology is carried out high-pressure homogeneous, vacuum outgas, ultra high temperature short time sterilization routinely, cooling (to 4-0 ℃), miscible carbonic acid gas, sterile filling, capping, cool off, be up to the standards, or behind filling and capping, again through re-pasteurization, cool off, be up to the standards, can make the happy egg-milk beverage of stay-in-grade calcareous type card.
The egg-milk beverage that the invention solves natural carrot juice and natural Beta-carotene and high protein content evenly mixes and the technical barrier of carbonating.This beverage raw material is easy to get, and technology is rationally feasible, and steady quality is reliable, and the outward appearance uniformity is ecru to the Melon yellow look, and is nutritious comprehensive, good mouthfeel, unique flavor.
Below by preferred embodiment the present invention is described in further detail.
Embodiment 1
A kind of calcareous type natural Beta-carotene quail egg milk constructed in accordance (being called for short " blocking happy quail vapour egg milk ").
The light of learning from else's experience is according to inspection, the new fresh quail egg 62kg that selects, wash egg with clear water, draining, soak egg after 12 minutes with the chlorine water of the about 15PPM of concentration again, the water purification rinsing, draining, beat eggs and shell, add the 36kg skimmed milk power and (be dissolved in 180 liters earlier, 50 ℃ purify waste water), stir, enzyme-added (bromelain, concentration 3.5%), stir, enzymolysis (PH5.5,55 ℃, 12 hours), add beta-schardinger dextrin-3kg, honey 100kg, molecule distillating monoglyceride 1kg, food grade xanthans 2kg, stir, add carrot juice 380kg, with the constant volume 800L that purifies waste water, milling treatment of colloid by above-mentioned (1)-C method preparation, filter, make the happy quail egg milk of card base-material; Get edible lactic acid 1.8kg, add the dilution of purifying waste water, filter, be settled to 200L, make lactic acid solution; Mix happy quail egg milk base-materials of above card and lactic acid solution, stir fast (rotating speed＞180 rev/min) in 4: 1 ratios, abundant mixing, technology is carried out high-pressure homogeneous, vacuum outgas, ultra high temperature short time sterilization, cooling (to 4-0 ℃), miscible carbonic acid gas, sterile filling, capping, is up to the standards routinely then.
Embodiment 2
The happy pigeon eggs milk of a kind of non-calcareous type card constructed in accordance (promptly " blocking happy pigeon eggs milk ").
Get new fresh pigeon egg 65kg, prepare pigeon eggs milk base-material by the described fermentation method of (2)-A, add beta-schardinger dextrin-3.5kg, honey 100kg, molecule distillating monoglyceride 1.2kg and food grade xanthans 2kg, stir, add carrot juice 400kg again by the enzyme-added method preparation of (1)-B, be settled to 800L with purifying waste water, stir and make the happy pigeon eggs milk of card base-material; Getting the 1.5kg citric acid is dissolved in 200L and purifies waste water, filters and make citric acid solution; Mix happy pigeon eggs milk base-materials of above card and citric acid solution, stir fast (rotating speed＞180 rev/min), abundant mixing in 4: 1 ratios, technology is carried out high-pressure homogeneously routinely again, vacuum outgas, ultra high temperature short time sterilization, can, capping, sterilization, cools off, is up to the standards.
Embodiment 3
The happy egg-milk beverage of a kind of calcareous type card constructed in accordance (promptly " blocking happy vapour egg milk ").
Cancel malicious fresh milk 200kg, with dried whole-egg 20kg (earlier with low amounts of water furnishing pasty state), stirring, interpolation HFCS 80kg, albumen sugar 1.2kg, molecule distillating monoglyceride 1kg, food grade xanthans 2kg, stir, add the natural Beta-carotene preparation 0.35kg that contains 10% beta carotene again, stir, be settled to 800L with purifying waste water, make the happy egg milk of card base-material; Get the edible lactic acid of 2.2kg, be dissolved in the filtration of purifying waste water, be settled to 200L with purifying waste water again, be made into lactic acid solution; Mix happy egg milk base-material of above card and lactic acid solution in 4: 1 ratios, stir fast (rotating speed＞180 rev/min), mix, technology is carried out homogeneous, the degassing, ultra high temperature short time sterilization, cooling, miscible carbonic acid gas, sterile filling, capping routinely again, being up to the standards gets final product.
Claims (14)
1, a kind of natural carotin egg-milk beverage is characterized in that this beverage contains (rising/1 kilolitre beverage):
Carrot juice: 380-400
Egg milk base-material: 280-400
Food acids solution: 160-200
Water: surplus.
2,, it is characterized in that this beverage also contains an amount of sweet ignorant agent by the described natural carotin egg-milk beverage of claim 1:
Sucrose: 10-13% (weight)
Or honey: 10-15% (weight)
Or HFCS: 10-15% (weight)
Or xylitol: 10-14% (weight)
Or stevioside: 0.05-0.08% (weight)
Or albumen sugar: 0.20-0.25% (weight).
3,, it is characterized in that this beverage also contains beverage volume (20 ℃) 1-3 carbonic acid gas doubly by the described natural carotin egg-milk beverage of claim 1.
4,, it is characterized in that described carrot juice is for containing the carrot raw juice of 0.08-0.2% (weight) vitamin C and 0.2-0.5% (weight) beta-schardinger dextrin-by the described natural carotin egg-milk beverage of claim 1.
5, by the described natural carotin egg-milk beverage of claim 1, it is characterized in that described carrot juice is the carrot juice of enzymolysis processing.
6, by the described natural carotin egg-milk beverage of claim 1, it is characterized in that described carrot juice is lactic acid fermented carrot juice.
7,, it is characterized in that described carrot juice is dissolved in edible oil and fat, adds emulsifying agent, is made through quick stirring, homogeneous by the natural Beta-carotene preparation by the described natural carotin egg-milk beverage of claim 1.
8,, it is characterized in that described egg milk base-material contains (kilogram/1 kilolitre beverage) by the described natural carotin egg-milk beverage of claim 1:
Birds, beasts and eggs egg pulp: 50-55
Ox (sheep) milk: 180-220
Molecule distillating monoglyceride: 0.8-1.6
Food grade xanthans: 1.2-2.2
Water: surplus.
9, by the described natural carotin egg-milk beverage of claim 1, it is characterized in that the dosage (kilogram/1 kilolitre beverage) of acid in the described food acids solution is:
Edible lactic acid: 1.5-2.2
Or citric acid: 1.6-2.2
Or malic acid: 1.5-2.2
Or citric acid adds malic acid: 0.8-1.2+0.8～1.0.
10,, it is characterized in that the birds, beasts and eggs egg pulp produced by fresh birds, beasts and eggs (quail egg, pigeon eggs, egg, duck's egg, goose egg) by claim 1 or 8 described natural carotin egg-milk beverages.
11,, it is characterized in that described birds, beasts and eggs egg pulp forms for the birds, beasts and eggs dried whole-egg adds the water allotment by claim 1 or 8 described natural carotin egg-milk beverages.
12, a kind of manufacturing process of natural carotin egg-milk beverage is characterized in that comprising the steps:
(1) preparation of carrot juice, adopt one of following three kinds of methods:
A, carrot are selected, cleaning, peeling, chopping are placed in the aqueous citric acid solution that concentration is 0.15-0.30%, be heated to 95-98 ℃, 5 minutes, with colloid mill defibrination, the vitamin C that adds 0.08-0.3% (weight) and the beta-schardinger dextrin-of 0.2-0.5% (weight), stir, filter, cooling
B, carrot are selected, after the cleaning, draining, place the 0.05N acetic acid aqueous solution to boil 5 minutes, pulverize, add pectase, the stirring of 0.1% (weight), enzymolysis (PH3.5,45-48 ℃, 2 hours), add the vitamin C of 0.05-0.3% (weight) and beta-schardinger dextrin-, stirring, colloid mill defibrination, filtration, sterilization, the cooling of 0.2-0.5% (weight)
C, carrot add the honey of 3% (weight) by behind the above-mentioned A method defibrination, and (bacterial classification was than 1: 1 to stir, sterilize, be cooled to 40 ℃, inoculation lactobacillus bulgaricus and streptococcus thermophilus, inoculum concentration 4-8%), fermentation (38-40 ℃, 24 hours), sterilization, filtration, cooling
(2) preparation of egg milk base-material, adopt one of following three kinds of methods:
A, fresh birds, beasts and eggs are through according to examining, select, cleaning, draining, sterilization, rinsing, draining, beating eggs and shell, stir the sucrose of making egg pulp, adding 40% (egg pulp weight), stir, be incubated (50 ℃, 8-10 hour), again with fresh milk, stirring, sterilization, be cooled to 45 ℃, (bacterial classification was than 1: 1 for inoculation lactobacillus bulgaricus and streptococcus thermophilus, inoculum concentration 2-5%), fermentation is (40 ℃, 24 hours), homogeneous, sterilization, cooling
B, by (2) A legal system get egg pulp with milk after, stir, enzyme-added (papain or bromelain, concentration are 0.1-0.4%), stirring, enzymolysis (PH5-6,45-55 ℃, 12-16 hour), filter, sterilization, cooling,
C, get egg pulp by (2) A legal system, add the sucrose of 40% (weight), with milk, stirring, milling treatment of colloid, high-pressure homogeneous, filtration, sterilization, cooling,
(3) batching:
A, egg milk base-material (2) add the beta-schardinger dextrin-of 0.2-0.5% (weight), add sweetener, emulsifying agent and stabilizing agent, stir fast, mix carrot juice (1), stir, and are settled to the 1/2-4/5 of beverage total amount with purifying waste water,
B, the acid dissolving of purifying waste water, dilution are settled to the 1/5-1/2 of beverage total amount,
(4) stir fast (rotating speed＞180 rev/min) and mix above-mentioned A liquid and B liquid, technology is carried out high-pressure homogeneous, vacuum outgas, ultra high temperature short time sterilization, sterile filling, capping, is cooled off, is up to the standards and promptly make non-calcareous type natural carotin egg-milk beverage routinely again.
13, by the described natural carotin egg-milk beverage manufacturing process of claim 12, it is characterized in that this beverage after high-pressure homogeneous, vacuum outgas and ultra high temperature short time sterilization, again through cooling, miscible carbonic acid gas, sterile filling, capping, be up to the standards and promptly make the calcareous type natural carotin egg-milk beverage.
14,, it is characterized in that the preparation of described carrot juice can be dissolved in edible oil and fat by natural beta-carotin, add emulsifying agent, form through quick stirring, homogeneous again by the described natural carotin egg-milk beverage manufacturing process of claim 12.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95104139 CN1134260A (en) | 1995-04-22 | 1995-04-22 | Natural carotin egg-milk beverage and its producing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95104139 CN1134260A (en) | 1995-04-22 | 1995-04-22 | Natural carotin egg-milk beverage and its producing technology |
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| CN1134260A true CN1134260A (en) | 1996-10-30 |
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| CN 95104139 Pending CN1134260A (en) | 1995-04-22 | 1995-04-22 | Natural carotin egg-milk beverage and its producing technology |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090910C (en) * | 1999-04-07 | 2002-09-18 | 中国科学院石家庄农业现代化研究所 | Carrot milk powder containing lactin and its production process |
| CN101933645A (en) * | 2010-08-11 | 2011-01-05 | 肖建生 | Poultry-egg beverage and processing method thereof |
| CN103070238A (en) * | 2013-01-23 | 2013-05-01 | 山东轻工业学院 | Carrot yogurt, producing method and producing device |
| CN103989217A (en) * | 2014-04-16 | 2014-08-20 | 安徽省池州市世荣隆康食品厂 | Pawpaw and Lycium Chinense juice |
| CN104643134A (en) * | 2015-03-12 | 2015-05-27 | 福建省泉州喜多多食品有限公司 | Can containing egg milk and peanuts, and preparation method of can |
| CN105594861A (en) * | 2015-09-02 | 2016-05-25 | 殷志杰 | Green apple milk drink |
| CN106173701A (en) * | 2016-08-20 | 2016-12-07 | 张红青 | A kind of avocado Herba Passiflorae Caeruleae mulse and preparation method thereof |
| CN106942547A (en) * | 2016-01-07 | 2017-07-14 | 吕学栋 | A kind of new egg-milk beverage |
| CN106942382A (en) * | 2017-04-21 | 2017-07-14 | 蚌埠市和平乳业有限责任公司 | A kind of milk flavouring method |
| CN114847348A (en) * | 2021-02-04 | 2022-08-05 | 内蒙古伊利实业集团股份有限公司 | Egg-milk product and its preparation method |
-
1995
- 1995-04-22 CN CN 95104139 patent/CN1134260A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090910C (en) * | 1999-04-07 | 2002-09-18 | 中国科学院石家庄农业现代化研究所 | Carrot milk powder containing lactin and its production process |
| CN101933645A (en) * | 2010-08-11 | 2011-01-05 | 肖建生 | Poultry-egg beverage and processing method thereof |
| CN103070238A (en) * | 2013-01-23 | 2013-05-01 | 山东轻工业学院 | Carrot yogurt, producing method and producing device |
| CN103989217A (en) * | 2014-04-16 | 2014-08-20 | 安徽省池州市世荣隆康食品厂 | Pawpaw and Lycium Chinense juice |
| CN103989217B (en) * | 2014-04-16 | 2015-05-13 | 安徽省池州市世荣隆康食品厂 | Pawpaw and Lycium Chinense juice |
| CN104643134A (en) * | 2015-03-12 | 2015-05-27 | 福建省泉州喜多多食品有限公司 | Can containing egg milk and peanuts, and preparation method of can |
| CN105594861A (en) * | 2015-09-02 | 2016-05-25 | 殷志杰 | Green apple milk drink |
| CN106942547A (en) * | 2016-01-07 | 2017-07-14 | 吕学栋 | A kind of new egg-milk beverage |
| CN106173701A (en) * | 2016-08-20 | 2016-12-07 | 张红青 | A kind of avocado Herba Passiflorae Caeruleae mulse and preparation method thereof |
| CN106942382A (en) * | 2017-04-21 | 2017-07-14 | 蚌埠市和平乳业有限责任公司 | A kind of milk flavouring method |
| CN114847348A (en) * | 2021-02-04 | 2022-08-05 | 内蒙古伊利实业集团股份有限公司 | Egg-milk product and its preparation method |
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