CN114027359A - Mixed fruit and vegetable milk and preparation method thereof - Google Patents
Mixed fruit and vegetable milk and preparation method thereof Download PDFInfo
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- CN114027359A CN114027359A CN202111469796.1A CN202111469796A CN114027359A CN 114027359 A CN114027359 A CN 114027359A CN 202111469796 A CN202111469796 A CN 202111469796A CN 114027359 A CN114027359 A CN 114027359A
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses mixed fruit and vegetable milk and a preparation method thereof, wherein the mixed fruit and vegetable milk comprises the following raw materials in percentage by mass: 80-85% of raw milk, 1-2% of butter jam, 2-3% of banana pulp, 0.5-1% of carrot concentrated juice, 0.5-1% of orange concentrated juice, 0.5-1% of apple concentrated juice, 0.05-0.1% of citrus fiber and the balance of water. The product prepared by the invention combines various fruits and vegetables with milk, and the mixed fruit and vegetable milk with rich nutrition and good flavor is prepared.
Description
Technical Field
The invention belongs to the field of dairy products, and particularly relates to mixed fruit and vegetable milk and a preparation method thereof.
Background
With the improvement of the living standard of people, the drinks gradually change from single to various, and the foundation develops towards nutrition. The milk has high nutritive value, and contains water, protein, phospholipid, lactose, inorganic salt, etc. And the mineral types in the milk are very rich, and the milk not only has the familiar contents of calcium, iron, zinc, phosphorus, copper and manganese, but also has higher contents. Milk is the best source of calcium for human body and is called milk gold. The composite fruit and vegetable juice integrates the natural, nutritional and health-care functions, has the characteristics of rich nutrition, delicious taste and the like, and is deeply popular with consumers at home and abroad. The milk is combined with the composite fruit and vegetable juice, so that various nutrients are taken, and the health activity is started.
The citrus fiber is dietary fiber extracted from peels and pomaces of fruits such as oranges, lemons and the like, comprises Soluble Dietary Fiber (SDF) and Insoluble Dietary Fiber (IDF), has the physiological function of common dietary fiber and can improve or improve the physical properties of food, is applied to fermented yogurt at present, but is not applied to neutral modified milk.
Therefore, the mixed fruit and vegetable milk with good flavor prepared by mixing fruits and vegetables with milk is urgently needed.
Disclosure of Invention
The invention aims to provide mixed fruit and vegetable milk and a preparation method thereof. At present, the mixed fruit and vegetable milk products are few in the market. The method combines various fruits and vegetables with milk to obtain a mixed fruit and vegetable milk with good flavor. The invention mainly solves the technical problems through the following technical scheme.
The invention provides mixed fruit and vegetable milk which comprises the following raw materials in percentage by mass: 80-85% of raw milk, 1-2% of butter jam, 2-3% of banana pulp, 0.5-1% of carrot concentrated juice, 0.5-1% of orange concentrated juice, 0.5-1% of apple concentrated juice, 0.05-0.1% of citrus fiber and the balance of water.
Preferably, the raw material further comprises sodium bicarbonate.
The invention also provides a preparation method of the mixed fruit and vegetable milk, which comprises the following steps:
(1) weighing butter jam, banana pulp, carrot concentrated juice, orange concentrated juice, apple concentrated juice and a small amount of water according to the weight part ratio, and uniformly mixing to obtain a feed liquid A;
(2) adding sodium bicarbonate into the feed liquid A, uniformly mixing, and adjusting the pH to 6.6-7.4 to obtain feed liquid B;
(3) weighing raw milk, citrus fiber and feed liquid B according to the weight ratio, supplementing the rest with water, and mixing uniformly;
(4) homogenizing the mixed material;
(5) and (4) carrying out pasteurization on the homogenized mixture, and quickly cooling after the pasteurization is finished to obtain the product.
Preferably, in the step (1), the uniform mixing condition is 45-55 ℃ and 10-15 min.
Preferably, in the step (2), the uniform mixing condition is 45-55 ℃ and 10-15 min.
Preferably, in the step (3), the mixing is carried out at 65-70 ℃ for 15-20 min.
Preferably, in the step (4), the homogenizing pressure is 20-25MPa, and the temperature is 70-75 ℃.
Preferably, in the step (5), the sterilization mode is pasteurization, and the sterilization is carried out for 15s at 85 +/-2 ℃; the cooling is rapid cooling to 4-6 ℃.
The positive progress effects of the invention are as follows:
the product prepared by the invention combines various fruits and vegetables with milk, and the mixed fruit and vegetable milk with rich nutrition and good flavor is prepared.
Detailed Description
The mixed fruit and vegetable milk comprises the following raw materials in percentage by mass: 80-85% of raw milk, 1-2% of butter jam, 2-3% of banana pulp, 0.5-1% of carrot concentrated juice, 0.5-1% of orange concentrated juice, 0.5-1% of apple concentrated juice, 0.05-0.1% of citrus fiber and the balance of water.
In the mixed fruit and vegetable milk, the raw milk is conventional raw milk in the field, preferably raw milk, and meets the requirements of national standard GB 19301-. The addition amount of the raw milk is 80-85%, preferably 82-84%, and more preferably 83% based on 100% of the mixed fruit and vegetable milk.
The mixed fruit and vegetable milk is added with the avocado, so that the avocado is rich in fruits with high nutritive value, contains various vitamins, rich fat and protein, has high contents of sodium, potassium, magnesium, calcium and the like, and improves the nutritive value and the flavor of the milk by mixing the avocado with the milk. The addition amount of the beef tallow jam is 1-2%, preferably 1.2-1.7%, and more preferably 1.5% based on the percentage of the mixed fruit and vegetable milk as 100%. The source of the beef tallow jam is not particularly limited, and a commercially available product is adopted.
The banana pulp is added into the mixed fruit and vegetable milk, the banana belongs to high-calorie fruits, and the banana also serves as main grain in some tropical areas. The banana pulp has high nutritive value and contains various trace elements and vitamins. Wherein vitamin A can promote growth and enhance resistance to diseases, and is essential for maintaining normal fertility and eyesight; thiamine can resist beriberi, promote appetite, promote digestion and protect nervous system; riboflavin can promote normal growth and development of human body. Besides stabilizing serotonin and melatonin, banana also contains magnesium which can have the effect of relaxing muscles. Mixing it with milk improves the nutritive value and flavor of milk. The addition amount of the banana pulp is 2-3%, preferably 2.2-2.7%, and more preferably 2.5% based on the percentage of the mixed fruit and vegetable milk as 100%. The source of the banana pulp is not specially limited, and the banana pulp can be obtained by adopting a commercial product.
The carrot concentrated juice is added into the mixed fruit and vegetable milk, and the carrot is a common vegetable with crisp texture, delicious taste and rich nutrition and is called as ginseng. The carrot is rich in saccharide, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanin, calcium, iron and other nutrients. Has the effects of invigorating spleen, promoting digestion, loosening bowel to relieve constipation, killing parasites, promoting qi circulation, and improving eyesight. Mixing it with milk improves the nutritive value and flavor of milk. The carrot concentrated juice is added in an amount of 0.5-1%, preferably 0.7-0.9%, and more preferably 0.8% based on 100% of the total weight of the mixed fruit, vegetable and milk. The source of the carrot concentrated juice is not particularly limited, and a commercial product is adopted.
The orange concentrated juice is added into the mixed fruit and vegetable milk, so that the orange juice is sour and sweet in taste and contains rich vitamin C. Mixing it with milk improves the nutritive value and flavor of milk. The addition amount of the concentrated orange juice is 0.5-1%, preferably 0.7-0.9%, and more preferably 0.8% based on 100% of milk. The source of the orange condensed juice is not specially limited, and the orange condensed juice can be obtained by adopting a commercial product.
According to the mixed fruit and vegetable milk, the apple concentrated juice is added, the apple is rich in sugar, protein, calcium, phosphorus, iron, zinc, potassium, magnesium, sulfur, carotene, vitamin B1, vitamin B2, vitamin C, nicotinic acid, cellulose and other nutritional ingredients, and the nutritional value and the flavor of the milk are improved by mixing the apple concentrated juice with the milk. The addition amount of apple concentrated juice is 0.5-1%, preferably 0.7-0.9%, and more preferably 0.8% based on 100% of mixed fruit and vegetable milk. The source of the apple condensed juice is not specially limited, and the apple condensed juice can be obtained by adopting a commercial product.
The mixed fruit and vegetable milk is added with citrus fiber, the citrus fiber is dietary fiber extracted from peels and pomaces of fruits such as oranges, lemons and the like, and comprises soluble dietary fiber and insoluble dietary fiber, so that the mixed fruit and vegetable milk has the physiological function of common dietary fiber and can improve or improve the physical properties of food. The addition amount of citrus fiber is 0.05-0.1%, preferably 0.07-0.09%, and more preferably 0.08%, based on 100% of milk. The source of the citrus fiber is not particularly limited in the invention, and a commercially available product can be adopted.
The mixed fruit and vegetable milk of the invention also comprises sodium bicarbonate as raw materials. Used for adjusting the pH value of the mixed material liquid to 6.6-7.4.
The invention also provides a preparation method of the mixed fruit and vegetable milk, which comprises the following steps:
(1) weighing butter jam, banana pulp, carrot concentrated juice, orange concentrated juice, apple concentrated juice and a small amount of water according to the weight part ratio, and uniformly mixing to obtain a feed liquid A;
(2) adding sodium bicarbonate into the feed liquid A, uniformly mixing, and adjusting the pH to 6.6-7.4 to obtain feed liquid B;
(3) weighing raw milk, citrus fiber and feed liquid B according to the weight ratio, supplementing the rest with water, and mixing uniformly;
(4) homogenizing the mixed material;
(5) and (4) carrying out pasteurization on the homogenized mixture, and quickly cooling after the pasteurization is finished to obtain the product.
In the preparation method of the mixed fruit and vegetable milk, the mixing mode of the raw materials is not particularly limited, and the mixed fruit and vegetable milk can be prepared by adopting a known mixing mode in the field. The invention preferably adopts stirring and mixing, and in the step (1), the uniform mixing condition is 45-55 ℃ and 10-15min, preferably 50 ℃ and 13 min. In the step (2), the uniform mixing condition is 45-55 ℃ and 10-15min, preferably 50 ℃ and 13 min; the pH is adjusted to 6.6-7.4, preferably to 7.0. In the step (3), the uniform mixing condition is 65-70 ℃ for 15-20min, preferably 67 ℃ for 17 min.
In the preparation method of the mixed fruit and vegetable milk, the homogenizing pressure of the mixed material is preferably 20-25MPa, more preferably 23MPa, and the temperature is preferably 70-75 ℃, more preferably 73 ℃. The raw materials can be well mixed through homogenization, and meanwhile, the product is not easy to delaminate in the subsequent process.
In the preparation method of the mixed fruit and vegetable milk, the specific sterilization method adopted by the sterilization process is not particularly limited, and a person skilled in the art can select a proper sterilization method according to actual needs. In the invention, the sterilization mode is preferably pasteurization, and the sterilization is carried out for 15s at 85 +/-2 ℃; the cooling is rapid cooling to 4-6 ℃, preferably rapid cooling to 5 ℃.
The present invention is described in further detail below by way of specific examples, but the present invention is not limited thereby within the scope of the examples. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The raw materials of the following examples are not specifically described. Are all commercially available.
Example 1
Raw material formula
| Raw materials | Addition amount (%) |
| Raw milk | 85 |
| Beef tallow jam | 2 |
| Banana fruit pulp | 3 |
| Carrot concentrated juice | 0.5 |
| Orange concentrated juice | 1 |
| Apple concentrated juice | 1 |
| Citrus fiber | 0.08 |
| Sodium bicarbonate | Proper amount of |
The preparation method comprises the following steps:
(1) weighing beef tallow jam, banana pulp, carrot concentrated juice, orange concentrated juice, apple concentrated juice and a small amount of water according to the weight part ratio, stirring at 45 ℃ for 15min, and uniformly mixing to obtain feed liquid A;
(2) stirring sodium bicarbonate and the feed liquid A at 45 ℃ for 15min, uniformly mixing, and adjusting the pH to 6.6 to obtain the feed liquid;
(3) weighing raw milk, citrus fiber and the feed liquid B according to the weight ratio, supplementing the rest with water, and stirring uniformly at 65 ℃ for 20min to obtain a mixed material;
(4) homogenizing the mixture at 70 deg.C under 25 Mpa;
(5) performing pasteurization on the homogenized mixture at the temperature of 85 +/-2 ℃ for 15 s; and (5) rapidly cooling to 4 ℃ to obtain the product.
Example 2
Raw material formula
The preparation method comprises the following steps:
(1) weighing butter jam, banana pulp, carrot concentrated juice, orange concentrated juice, apple concentrated juice and a small amount of water according to the weight part ratio, stirring at 55 ℃ for 10min, and uniformly mixing to obtain feed liquid A;
(2) stirring sodium bicarbonate and the feed liquid A at 55 ℃ for 10min, uniformly mixing, and adjusting the pH to 7.0 to obtain the feed liquid;
(3) weighing raw milk, citrus fiber and the feed liquid B according to the weight ratio, supplementing the rest with water, and stirring uniformly at 70 ℃ for 15min to obtain a mixed material;
(4) homogenizing the mixture at 75 deg.C under 20 Mpa;
(5) performing pasteurization on the homogenized mixture at the temperature of 85 +/-2 ℃ for 15 s; and (5) rapidly cooling to 4 ℃ to obtain the product.
Example 3
Raw material formula
The preparation method comprises the following steps:
(1) weighing beef tallow jam, banana pulp, carrot concentrated juice, orange concentrated juice, apple concentrated juice and a small amount of water according to the weight part ratio, stirring at 50 ℃ for 20min, and uniformly mixing to obtain feed liquid A;
(2) stirring sodium bicarbonate and the feed liquid A at 50 ℃ for 15min, uniformly mixing, and adjusting the pH to 7.4 to obtain the feed liquid;
(3) weighing raw milk, citrus fiber and the feed liquid B according to the weight ratio, supplementing the rest with water, and stirring uniformly at 65 ℃ for 20min to obtain a mixed material;
(4) homogenizing the mixture at 72 deg.C under 25 Mpa;
(5) performing pasteurization on the homogenized mixture at the temperature of 85 +/-2 ℃ for 15 s; and (5) rapidly cooling to 4 ℃ to obtain the product.
Comparative example 1
The comparative example was prepared in the same manner as example 1, except that sodium bicarbonate was substituted for an equal proportion of water.
Comparative example 2
The preparation method of this comparative example is the same as example 1, except that pasteurization under 85 + -2 deg.C for 15s was replaced with immersion ultra-high temperature flash pasteurization under 137 + -2 deg.C for 8 s.
Effect embodiment:
the microbial indicators of the products obtained in examples 1 to 3 and comparative examples 1 and 2 described in the present invention were measured, and the evaluation criteria were as follows. The results are shown in Table 1.
Method for determining total number of colonies: GB 4789-2010;
the coliform group bacteria determination method comprises the following steps: GB4789.3-2010 plate count method;
staphylococcus aureus assay method: GB4789.10-2010 qualitative test;
the salmonella determination method comprises the following steps: GB 4789.4-2010.
TABLE 1 results of measurement of microbial indicators
[ note ]: the total number of bacteria in the table above was determined and the coliform group, staphylococcus aureus and salmonella were also determined, all of which were not detected.
The products obtained in examples 1 to 3 and comparative examples 1 and 2 described in the present invention were observed for product delamination. The results are shown in Table 2.
TABLE 2 results of product stratification
As can be seen from tables 1 and 2, the mixed fruit and vegetable milk prepared by the method overcomes the problem that the fruit and vegetable milk is easy to delaminate, and the mixed fruit and vegetable milk with good flavor is prepared.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The mixed fruit and vegetable milk is characterized by comprising the following raw materials in percentage by mass: 80-85% of raw milk, 1-2% of butter jam, 2-3% of banana pulp, 0.5-1% of carrot concentrated juice, 0.5-1% of orange concentrated juice, 0.5-1% of apple concentrated juice, 0.05-0.1% of citrus fiber and the balance of water.
2. The mixed fruit and vegetable milk of claim 1, wherein the raw material further comprises sodium bicarbonate.
3. The preparation method of the mixed fruit and vegetable milk as claimed in any one of claims 1-2, which is characterized by comprising the following steps:
(1) weighing butter jam, banana pulp, carrot concentrated juice, orange concentrated juice, apple concentrated juice and a small amount of water according to the weight part ratio, and uniformly mixing to obtain a feed liquid A;
(2) adding sodium bicarbonate into the feed liquid A, uniformly mixing, and adjusting the pH to 6.6-7.4 to obtain feed liquid B;
(3) weighing raw milk, citrus fiber and feed liquid B according to the weight ratio, supplementing the rest with water, and mixing uniformly;
(4) homogenizing the mixed material;
(5) and (4) carrying out pasteurization on the homogenized mixture, and quickly cooling after the pasteurization is finished to obtain the product.
4. The method for preparing the mixed fruit and vegetable milk according to claim 3, wherein in the step (1), the mixing is performed under the condition of 45-55 ℃ for 10-15 min.
5. The method for preparing the mixed fruit and vegetable milk according to claim 3, wherein in the step (2), the mixing is performed under the condition of 45-55 ℃ for 10-15 min.
6. The method for preparing the mixed fruit and vegetable milk according to claim 3, wherein in the step (3), the mixing is performed under the condition of 65-70 ℃ for 15-20 min.
7. The method for preparing the mixed fruit and vegetable milk according to claim 3, wherein in the step (4), the homogenizing pressure is 20-25MPa, and the temperature is 70-75 ℃.
8. The method for preparing mixed fruit and vegetable milk according to claim 3, wherein in the step (5), the sterilization mode is pasteurization, and the sterilization condition is 85 +/-2 ℃ for 15 s; the cooling is rapid cooling to 4-6 ℃.
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| EP0077013A2 (en) * | 1981-10-09 | 1983-04-20 | Korn, Helmut, Ing.-grad. | Mixed milk beverage from milk of commercial consumption quality and fruits or fruit parts |
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Application publication date: 20220211 |