CN114680317B - Milk corn thick soup and preparation method thereof - Google Patents
Milk corn thick soup and preparation method thereof Download PDFInfo
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- CN114680317B CN114680317B CN202011580209.1A CN202011580209A CN114680317B CN 114680317 B CN114680317 B CN 114680317B CN 202011580209 A CN202011580209 A CN 202011580209A CN 114680317 B CN114680317 B CN 114680317B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the technical field of dairy products, and particularly relates to milk corn thick soup and a preparation method thereof. The raw materials for preparing the milk corn thick soup comprise liquid milk, roller-dried corn flour and a stabilizer; the stabilizer comprises modified starch, a thickening agent and an emulsifying agent; the thickener comprises gellan gum and microcrystalline cellulose; the emulsifier comprises sodium stearyl lactate and polyglycerol ester. The invention discovers that the stabilizer is added into the milk thick soup taking liquid milk and corn flour as main systems, so that the stability of the milk thick soup mixing system can be effectively improved, peptone can not be separated out in the long-time storage process, and the tube is not easy to paste in the heating sterilization process.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to milk corn thick soup and a preparation method thereof.
Background
The Chinese has rich and long-lasting food culture and soup culture, is the largest soup consumption market worldwide, is the most nationally drunk soup, and has been researched and developed to show that the Chinese people drink 4.6 parts of various soup evenly every week, and the annual market potential is nearly 200 parts.
However, the life rhythm is faster and faster, the social pressure is greater and the people have more and more difficulty in sitting down to slowly enjoy the soup, and the instant soup is generated. But the iron can eight-treasure porridge on the market has single nutrition, sticky taste and lower product grade.
More and more consumers hope for healthier life style, and milk and soup are combined, so that not only can more comprehensive nutrition elements be supplemented for human bodies, but also hunger sensation can be rapidly solved, and energy can be supplemented.
However, because the raw materials are sufficient and thick in texture in the preparation process of the soup, the product is easy to form peptone and water after being mixed with milk, and the drinking effect is affected. And because the system is viscous and is easy to paste in the sterilization process, how to prepare a milk soup drink with good stability and easy processing is a technical problem to be solved in the field.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides milk corn puree. The milk corn thick soup disclosed by the invention is prepared from liquid milk, roller-dried corn flour and a stabilizer;
the stabilizer comprises modified starch, a thickening agent and an emulsifying agent;
the thickener comprises gellan gum and microcrystalline cellulose; the emulsifier comprises sodium stearyl lactate and polyglycerol ester.
The invention discovers that in the process of preparing the corn-flavored milk thick soup, the stability of the system is difficult to ensure by selecting common corn flour, the starch paste has different degrees of dehydration phenomenon after the common corn flour is heated in the production process, and the stability of the milk corn thick soup system can be effectively improved by selecting the roller-dried corn flour and then matching the stabilizer with the roller-dried corn flour, and peptone is not separated out in the long-time storage process, and the system is difficult to paste pipes in the heating sterilization process due to the selection of the stabilizer.
In the invention, the liquid milk can be cow milk, or can be an aqueous solution of concentrated cow milk protein, or a mixture of the two, so that the content of the cow milk protein in the final product is ensured to meet the industry requirements, and the invention is not particularly limited to specific sources of the liquid milk.
Preferably, the mass ratio of the gellan gum to the microcrystalline cellulose is 1:4.8 to 5.2; the mass ratio of the sodium stearyl lactate to the polyglycerol ester is 1:1.8 to 2.2;
preferably, the modified starch is added in an amount of 4-10% of the mass of the drum-dried corn flour. In the practical application process, the adding amount of the modified starch can be adjusted within the range of the using amount according to different types of the modified starch. The modified starch can be selected from hydroxypropyl distarch phosphate or acetylated distarch phosphate.
Further preferably, the protein in the hydroxypropyl distarch phosphate is less than or equal to 0.5 percent, and the hydroxypropyl content is less than or equal to 7 percent.
As a preferred embodiment, the drum-dried corn flour is prepared by the following process: crushing corn into mud, roller drying at 180-220 deg.c, grinding and sieving.
The corn flour contains more than or equal to 3.0g/100g of protein, less than or equal to 5.0g/100g of water and has a particle size of 180-20 mu m.
Preferably, the drum-dried corn flour in the present invention is drum-dried sweet corn flour.
Preferably, 100-120 g of the drum-dried corn flour is contained in each liter of the milk corn puree. The product has the advantages of optimal taste, uniform stability and no water separation or peptone formation under the condition of the dosage.
Preferably, each liter of the milk corn puree contains 0.6 to 2.4g of the thickener.
Preferably, each liter of the milk corn puree contains 1.5 to 3.0g of the emulsifier.
Preferably, each liter of the milk corn thick soup contains 360-380 g of milk, 100-120 g of drum-dried corn flour, 5-10 g of modified starch, 0.1-0.4 g of gellan gum, 0.5-2.0 g of microcrystalline cellulose and 0.5-1.0 g of sodium stearyl lactate: 1.0 to 2.0g of polyglycerol ester;
the mass ratio of the gellan gum to the microcrystalline cellulose is 1:4.8 to 5.2; the mass ratio of the sodium stearyl lactate to the polyglycerol ester is 1:1.8 to 2.2.
Preferably, the thickener is also selected from sodium carboxymethyl cellulose, carrageenan, gelatin, xanthan gum, propylene glycol alginate, konjac gum, agar, locust bean gum, guar gum and pectin.
Preferably, the emulsifier can be selected from sucrose fatty acid ester, glyceryl monostearate and diglycerol fatty acid ester.
Preferably, the preparation raw materials further comprise quick-frozen fresh corn whole grains. The taste and chewing feeling of the milk-corn thick soup can be further improved by adding the corn kernels into the milk thick soup, but as the corn kernels are of a solid structure, if sterilization is incomplete, the phenomenon of corn kernel bad package is easy to occur in the processing and storage processes, and nutrition and taste can be ensured by selecting quick-frozen fresh corn kernels, compared with other non-quick-frozen corn kernels, thorough sterilization is more facilitated.
As a preferred embodiment, the quick-frozen fresh corn whole grain is prepared by the following method:
the corn kernels of the fresh corns are blanched for 8-12 minutes at 80-85 ℃, cooled and then quickly frozen at-30 to-25 ℃. The kernels are typically refrigerated at-18 ℃. The quick-frozen corn kernels are directly quick-frozen after blanching, so that the quick-frozen corn kernels can play a role in primary sterilization, and the subsequent sterilization is facilitated.
In the invention, the quick-frozen fresh corn kernels can be added according to the taste requirement. The addition of 18-20 g of quick-frozen fresh corn whole grains into each liter of milk corn thick soup has a good effect.
Preferably, anhydrous cream is also added into the corn thick soup. The anhydrous cream can be added according to the requirements of taste.
Preferably, salt, sugar and the like can be added into the milk corn thick soup for adjusting the taste.
As a preferred embodiment, each liter of the milk corn thick soup comprises 103 to 112g of roller-dried sweet corn flour, 7.6 to 9.5g of modified starch, 372 to 377g of raw milk, 2.1 to 2.7g of anhydrous cream, 2.1 to 2.7g of white granulated sugar, 1.1 to 1.7g of salt, 1.8 to 2.25g of emulsifier, 0.9 to 1.5g of thickener and 18 to 20g of quick-frozen fresh corn whole grains;
emulsifying agent: 0.6 to 0.75g of sodium stearoyl lactylate and 1.2 to 1.5g of polyglycerol ester;
and (3) a thickening agent: 0.15 to 0.25g of gellan gum and 0.75 to 1.25g of microcrystalline cellulose;
the mass ratio of the gellan gum to the microcrystalline cellulose is 1:5, a step of; the mass ratio of the sodium stearyl lactate to the polyglycerol ester is 1:2.
the milk corn thick soup prepared by the formula has good stability and excellent taste.
The invention also provides a preparation method of the milk corn thick soup, which comprises the following steps:
mixing the corn flour dried by the roller with water, heating to 50-55 ℃, stirring for 5-10 minutes, standing for 25-35 minutes, heating to 60-65 ℃, and homogenizing to obtain corn paste;
adjusting the temperature of the corn paste to be 30-50 ℃, mixing the rest raw materials with the corn paste, stirring for 3-5 minutes, heating to 70-85 ℃, and stirring to obtain a mixed material;
performing ultrahigh-temperature instantaneous sterilization on the mixed material, wherein the sterilization temperature is 140-145 ℃ and the sterilization time is 4-6 s; the homogenizing pressure is 220-240 bar, and the homogenizing temperature is 60-90 ℃.
The dispersion of the corn flour in the milk corn thick soup and the mixing mode of the corn flour and the milk are key factors influencing the stability of a system, and the thick soup is sticky and is easy to paste pipes in the high-temperature sterilization process, the corn flour is dissolved by the process and the sterilization process is selected, so that the stability of the system can be ensured, the problem of pipe pasting can be solved, and the phenomenon of pipe pasting can not occur in continuous production of products for 8 hours.
Preferably, the quick-frozen fresh corn whole grains are subjected to the following sterilization treatment: soaking the quick-frozen fresh corn whole grains in water at 40-50 ℃ for 30-40 min, and then carrying out heat treatment for 500-600 s at 70-80 ℃.
In order to comprehensively improve the nutrition and taste of the milk corn thick soup, quick-frozen fresh corn whole grains are added, but the grain size of the quick-frozen fresh corn whole grains is generally 10mm-20mm, the corn whole grains have the problem that sterilization is not thorough in the sterilization process, and the quick-frozen corn whole grains can be thoroughly sterilized through the process. And the quick-frozen fresh corn whole grains are preheated and then steamed, so that the separation and adhesion of burst starch of the grains due to the sudden temperature increase can be prevented. The preheating treatment is carried out in water with the temperature of 40-50 ℃, the water does not work at the temperature of lower than 40 ℃, and the corn grains are cooked in the later stage of soaking at the temperature of higher than 50 ℃ to have the risk of starch precipitation and adhesion. And the time is below 30min, and the soaking is not completely completed. The time is more than 40min, so that starch precipitation and adhesion risks are caused in the later stage of particle cooking, and energy is increased.
Preferably, the sterilized quick-frozen fresh corn whole grains are added into the mixed material before the mixed material is subjected to ultra-high temperature instantaneous sterilization.
As a preferred mode of operation, the cooled corn paste and corn kernels are mixed by a dynamic mixer during the mixing process.
The invention has the following beneficial effects:
1) According to the invention, the corn flour is dried by selecting the roller, and the stabilizing agent is added, so that the problem of stability of the milk corn thick soup is solved, and the milk corn thick soup with stable performance is obtained.
2) As a large amount of corn flour is added in the product, the viscosity of the product is 300-400 centipoise (the viscosity of common milk is 2-10 centipoise), so that the phenomenon of tube pasting is easy to occur in the sterilization process.
3) The invention further improves the sterilization and processing technology, solves the problems of easy breaking and precipitation in the processing process of adding frozen fresh corn whole grains, and obtains the milk corn thick soup containing the whole corn grains, which has good taste and stable performance.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
Materials involved in the examples are all available, wherein the protein content in the drum-dried corn flour is more than or equal to 3.0g/100g, the water content is less than or equal to 5.0g/100g, and the particle size is 180-20 mu m.
Example 1
The embodiment relates to a milk corn thick soup, which comprises the following formula:
100g of roller-dried sweet corn flour, 10g of hydroxypropyl distarch phosphate, 380g of raw milk, 2g of anhydrous cream, 2g of white granulated sugar, 1g of salt, 1.5g of emulsifying agent, 0.6g of thickening agent and 20g of quick-frozen fresh corn kernels;
emulsifying agent: 0.5g of sodium stearoyl lactylate and 1.0g of polyglycerol ester;
and (3) a thickening agent: 0.1g of gellan gum and 0.5g of microcrystalline cellulose;
the final product was sized to 1000g with purified water.
The preparation method of the milk corn thick soup provided by the invention comprises the following steps:
1) Weighing corn flour according to a formula, adding purified water (the pure water amount is more than 5 times of the weight of the raw materials) into a high-shear tank, starting stirring, heating to 50 ℃, circulating for 10 minutes, closing stirring, standing for 30 minutes, heating to 60 ℃, and starting stirring for homogenizing;
2) After homogenizing, the materials are mixed into a material mixing system, stirring is started, the temperature is raised to 50 ℃, the raw materials are slowly added into a mixer according to a formula, purified water is added to fix the volume of the product to 1000g, after all the raw materials are added, stirring is carried out for 5 minutes at constant temperature, then the temperature is raised to 85 ℃ continuously, and stirring is continued for 10 minutes until the material liquid is completely and uniformly dissolved.
3) Pretreatment of corn particles: soaking in 50deg.C water for 30min, heat treating at 70deg.C for 600s, and cooling to obtain treated semen Maydis granule;
4) Adding processed corn particles on line, namely mixing cooled corn paste by a dynamic mixer; the addition rate was adjusted to 2.0Kg/min depending on the filling flow rate and the addition amount.
5) Ultra-high temperature instant sterilization (UHT)
Sterilization temperature: 145 ℃ for 4S
Homogenizing pressure: total pressure 220bar
Homogenizing temperature: 90 ℃.
Example 2
The embodiment relates to a milk corn thick soup, which comprises the following formula:
120g of roller-dried sweet corn flour, 5g of hydroxypropyl distarch phosphate, 360g of raw milk, 5g of anhydrous cream, 5g of white granulated sugar, 2g of salt, 3.0g of emulsifier, 2.4g of thickener and 20g of quick-frozen fresh corn kernels;
the stabilizer consists of the following components:
emulsifying agent: sodium stearoyl lactylate 1.0g, polyglycerol ester 2.0g
And (3) a thickening agent: 0.4g of gellan gum and 2.0g of microcrystalline cellulose;
the final product was sized to 1000g with purified water.
The embodiment also provides a preparation method of the milk corn puree, which comprises the following steps:
1) Weighing corn flour according to a formula, adding purified water (the pure water amount is more than 5 times of the weight of the raw materials) into a high-shear tank, starting stirring, heating to 55 ℃, circulating for 5 minutes, closing stirring, standing for 30 minutes, heating to 65 ℃, starting stirring, and homogenizing;
2) After homogenization, the materials are mixed into a material mixing system, stirring is started, the temperature is raised to 30 ℃, the raw materials are slowly added into a mixer according to the formula, after all the raw materials are added, the constant temperature stirring is carried out for 5 minutes, then the temperature is continuously raised to 70 ℃, and the stirring is continued for 15 minutes until the material liquid is completely and uniformly dissolved.
3) Pretreatment of corn particles: soaking in 40deg.C water for 40min, heat treating at 80deg.C for 500s, and cooling to obtain treated semen Maydis granule;
4) Adding processed corn particles on line, namely mixing cooled corn paste by a dynamic mixer; the addition rate was adjusted to 2.0Kg/min depending on the filling flow rate and the addition amount.
5) Ultra-high temperature instant sterilization (UHT)
Sterilization temperature: 140 ℃ for 6S
Homogenizing pressure: total pressure 240bar
Homogenizing temperature: 60 DEG C
Example 3
The embodiment relates to a milk corn thick soup, which comprises the following formula:
110g of roller-dried sweet corn flour, 7.5g of hydroxypropyl distarch phosphate, 370g of raw milk, 2.5g of anhydrous cream, 2.5g of white granulated sugar, 1.5g of salt, 2.25g of emulsifier, 1.5g of thickener and 20g of quick-frozen fresh corn kernels.
The stabilizer consists of the following components:
emulsifying agent: 0.75g of sodium stearoyl lactylate and 1.5g of polyglycerol ester;
and (3) a thickening agent: 0.25g of gellan gum and 1.25g of microcrystalline cellulose;
the final product was sized to 1000g with purified water.
The embodiment also provides a preparation method of the milk corn puree, which comprises the following steps:
1) Weighing corn flour according to a formula, adding purified water (the pure water amount is more than 5 times of the weight of the raw materials) into a high-shear tank, starting stirring, heating to 51 ℃, circulating for 6 minutes, closing stirring, standing for 30 minutes, heating to 61 ℃, and starting stirring for homogenizing;
2) And (3) after homogenizing, adding the materials into a material mixing system, starting stirring, heating to 35 ℃, slowly adding the materials into a mixer according to a formula, stirring at constant temperature for 4 minutes after the materials are completely added, continuously heating to 72 ℃, and continuously stirring for 13 minutes until the material liquid is completely and uniformly dissolved.
3) Pretreatment of corn particles: soaking in water at a temperature of 42 ℃ for 38min, performing heat treatment at a temperature of 72 ℃ for 520s, and cooling to obtain treated corn particles for later use;
4) Adding processed corn particles on line, namely mixing cooled corn paste by a dynamic mixer; the addition rate was adjusted to 2.0Kg/min depending on the filling flow rate and the addition amount.
5) Ultra-high temperature instant sterilization (UHT)
Sterilization temperature: 141 ℃ for 6S
Homogenizing pressure: total pressure 240bar
Homogenizing temperature: 85 ℃.
Example 4
The embodiment relates to a milk corn thick soup, which comprises the following formula:
roller-dried sweet corn flour 105g, hydroxypropyl distarch phosphate 9g, raw milk 375, anhydrous cream 2.2g, white granulated sugar 2.2g, salt 1.2g, emulsifier 1.8g, thickener 0.9g and quick-frozen fresh corn kernels 20g;
the stabilizer consists of the following components:
emulsifying agent: 0.6g of sodium stearoyl lactylate and 1.2g of polyglycerol ester;
and (3) a thickening agent: 0.15g of gellan gum and 0.75g of microcrystalline cellulose;
the final product was sized to 1000g with purified water.
The embodiment also provides a preparation method of the milk corn puree, which comprises the following steps:
1) Weighing corn flour according to a formula, adding purified water (the pure water amount is more than 5 times of the weight of the raw materials) into a high-shear tank, starting stirring, heating to 52 ℃, circulating for 8 minutes, closing stirring, standing for 30 minutes, heating to 63 ℃, and starting stirring for homogenizing;
2) And (3) mixing the homogenized material into a material mixing system, starting stirring, heating to 40 ℃, slowly adding the raw materials into a mixer according to a formula, stirring at constant temperature for 4 minutes after the raw materials are completely added, continuously heating to 80 ℃, and continuously stirring for 13 minutes until the material liquid is completely and uniformly dissolved.
3) Pretreatment of corn particles: soaking in water at 43deg.C for 35min, heat treating at 76deg.C for 580s, and cooling to obtain treated semen Maydis granule;
4) Adding processed corn particles on line, namely mixing cooled corn paste by a dynamic mixer; the addition rate was adjusted to 2.0Kg/min depending on the filling flow rate and the addition amount.
4) Ultra-high temperature instant sterilization (UHT)
Sterilization temperature: 143 ℃ for 5S
Homogenizing pressure: total pressure 230bar
Homogenizing temperature: 65 DEG C
Example 5
The embodiment relates to a milk corn thick soup, which comprises the following formula:
115g of roller-dried sweet corn flour, 6g of hydroxypropyl distarch phosphate, 365g of raw milk, 4g of anhydrous cream, 4g of white granulated sugar, 1.8g of salt, 2.4g of emulsifier, 1.8g of thickener and 20g of quick-frozen fresh corn kernels;
the stabilizer consists of the following components:
emulsifying agent: 0.8g of sodium stearoyl lactylate and 1.6g of polyglycerol ester;
and (3) a thickening agent: 0.30g of gellan gum and 1.5g of microcrystalline cellulose;
the final product was sized to 1000g with purified water.
The embodiment also provides a preparation method of the milk corn puree, which comprises the following steps:
1) Weighing corn flour according to a formula, adding purified water (the pure water amount is more than 5 times of the weight of the raw materials) into a high-shear tank, starting stirring, heating to 54 ℃, circulating for 6 minutes, closing stirring, standing for 30 minutes, heating to 64 ℃, and starting stirring for homogenizing;
2) And (3) mixing the homogenized material into a material mixing system, starting stirring, heating to 45 ℃, slowly adding the raw materials into a mixer according to a formula, stirring at constant temperature for 3 minutes after the raw materials are completely added, continuously heating to 82 ℃, and continuously stirring for 11 minutes until the material liquid is completely and uniformly dissolved.
2) Pretreatment of corn particles: soaking in 45deg.C water for 36min, heat treating at 75deg.C for 550s, and cooling to obtain treated semen Maydis granule;
3) Adding processed corn particles on line, namely mixing cooled corn paste by a dynamic mixer; the addition rate was adjusted to 2.0Kg/min depending on the filling flow rate and the addition amount.
4) Ultra-high temperature instant sterilization (UHT)
Sterilization temperature: 145 ℃ for 4S
Homogenizing pressure: total pressure 220bar
Homogenizing temperature: 80 ℃.
Example 6
The embodiment relates to a milk corn thick soup, which comprises the following formula:
103g of roller-dried sweet corn powder, 9.5g of hydroxypropyl distarch phosphate, 377g of raw milk, 2.1g of anhydrous cream, 2.1g of white granulated sugar, 1.1g of salt, 1.8g of emulsifier, 0.9g of thickener and 20g of quick-frozen fresh corn grains;
the stabilizer consists of the following components:
emulsifying agent: 0.6g of sodium stearoyl lactylate and 1.2g of polyglycerol ester;
and (3) a thickening agent: 0.15g of gellan gum and 0.75g of microcrystalline cellulose;
the final product was sized to 1000g with purified water.
The embodiment also provides a preparation method of the milk corn puree, which comprises the following steps:
1) Weighing corn flour according to a formula, adding purified water (the pure water amount is more than 5 times of the weight of the raw materials) into a high-shear tank, starting stirring, heating to 53 ℃, circulating for 7 minutes, closing stirring, standing for 30 minutes, heating to 63 ℃, and starting stirring for homogenizing;
2) And (3) mixing the homogenized material into a material mixing system, starting stirring, heating to 45 ℃, slowly adding the raw materials into a mixer according to a formula, stirring at constant temperature for 4 minutes after the raw materials are completely added, continuously heating to 78 ℃, and continuously stirring for 14 minutes until the material liquid is completely and uniformly dissolved.
3) Pretreatment of corn particles: soaking in 45deg.C water for 35min, heat treating at 75deg.C for 550s, and cooling to obtain treated semen Maydis granule;
4) Adding processed corn particles on line, namely mixing cooled corn paste by a dynamic mixer; the addition rate was adjusted to 2.0Kg/min depending on the filling flow rate and the addition amount.
5) Ultra-high temperature instant sterilization (UHT)
Sterilization temperature: 143 ℃ for 5S
Homogenizing pressure: total pressure 230bar
Homogenizing temperature: 75 ℃.
Example 7
The embodiment relates to a milk corn thick soup, which comprises the following formula:
112g of roller-dried sweet corn flour, 7.6g of hydroxypropyl distarch phosphate, 372g of raw milk, 2.7g of anhydrous cream, 2.7g of white granulated sugar, 1.7g of salt, 2.25g of emulsifier, 1.5g of thickener and 20g of quick-frozen fresh corn kernels;
the stabilizer consists of the following components:
emulsifying agent: 0.75g of sodium stearoyl lactylate and 1.5g of polyglycerol ester;
and (3) a thickening agent: 0.25g of gellan gum and 1.25g of microcrystalline cellulose;
the final product was sized to 1000g with purified water.
The embodiment also provides a preparation method of the milk corn puree, which comprises the following steps:
1) Weighing corn flour according to a formula, adding purified water (the pure water amount is more than 5 times of the weight of the raw materials) into a high-shear tank, starting stirring, heating to 52 ℃, circulating for 9 minutes, closing stirring, standing for 30 minutes, heating to 62 ℃, and starting stirring for homogenizing;
2) And (3) mixing the homogenized material into a material mixing system, starting stirring, heating to 46 ℃, slowly adding the raw materials into a mixer according to a formula, stirring at constant temperature for 3 minutes after the raw materials are completely added, continuously heating to 73 ℃, and continuously stirring for 14 minutes until the material liquid is completely and uniformly dissolved.
3) Pretreatment of corn particles: soaking in water at the temperature of 41 ℃ for 40min, performing heat treatment at the temperature of 74 ℃ for 530s, and cooling to obtain treated corn particles for later use;
4) Adding processed corn particles on line, namely mixing cooled corn paste by a dynamic mixer; the addition rate was adjusted to 2.0Kg/min depending on the filling flow rate and the addition amount.
5) Ultra-high temperature instant sterilization (UHT)
Sterilization temperature: 141 ℃ for 6S
Homogenizing pressure: total pressure 240bar
Homogenizing temperature: 89 ℃.
Example 8
The embodiment relates to a milk corn thick soup, which comprises the following formula:
roller-drying 118g of sweet corn flour; 5.5g of hydroxypropyl distarch phosphate, 368g of raw milk, 4.5g of anhydrous cream, 4.5g of white granulated sugar, 1.8g of salt, 2.4g of emulsifier, 1.8g of thickener and 20g of quick-frozen fresh corn kernels;
the stabilizer consists of the following components:
emulsifying agent: 0.8g of sodium stearoyl lactylate and 1.6g of polyglycerol ester;
and (3) a thickening agent: 0.30g of gellan gum and 1.5g of microcrystalline cellulose;
the final product was sized to 1000g with purified water.
The embodiment also provides a preparation method of the milk corn puree, which comprises the following steps:
1) Weighing corn flour according to a formula, adding purified water (the pure water amount is more than 5 times of the weight of the raw materials) into a high-shear tank, starting stirring, heating to 50 ℃, circulating for 10 minutes, closing stirring, standing for 30 minutes, heating to 62 ℃, and starting stirring for homogenizing;
2) And (3) mixing the homogenized material into a material mixing system, starting stirring, heating to 35 ℃, slowly adding the raw materials into a mixer according to a formula, stirring at constant temperature for 4 minutes after the raw materials are completely added, continuously heating to 74 ℃, and continuously stirring for 12 minutes until the material liquid is completely and uniformly dissolved.
3) Pretreatment of corn particles: soaking in water at 47 deg.c for 33min, heat treating at 79 deg.c for 500s, and cooling to obtain treated corn grains;
4) Adding processed corn particles on line, namely mixing cooled corn paste by a dynamic mixer; the addition rate was adjusted to 2.0Kg/min depending on the filling flow rate and the addition amount.
5) Ultra-high temperature instant sterilization (UHT)
Sterilization temperature: 143 ℃ for 4S
Homogenizing pressure: total pressure 220bar
Homogenizing temperature: 86 ℃.
Example 9
The difference compared to example 1 is that the modified starch is an acetylated distarch phosphate.
Comparative example 1
This example relates to a milk corn puree differing from example 1 only in the varying amount of roller-dried sweet corn flour added, wherein the roller-dried sweet corn flour: 95g.
Comparative example 2
This example relates to a dairy corn puree differing from example 2 only in the varying amount of roller dried sweet corn flour added, wherein the roller dried sweet corn flour: 125g.
Comparative example 3
This example relates to a milk corn puree differing from example 1 only in the amount of modified starch added, wherein 12g of modified starch hydroxypropyl distarch phosphate was varied.
Comparative example 4
This example relates to a milk corn puree differing from example 2 only in the amount of modified starch added, wherein 2g of modified starch hydroxypropyl distarch phosphate was varied.
Comparative example 5
This example relates to a milk corn puree differing from example 3 only in the amount of microcrystalline cellulose added as a thickener, wherein 1.5g of microcrystalline cellulose is present.
Comparative example 6
This example relates to a milk corn puree differing from example 4 only in the varying amounts of thickener gellan gum and microcrystalline cellulose added, wherein gellan gum is 0.15g and microcrystalline cellulose is 0.6g.
Comparative example 7
This example relates to a milk corn puree differing from example 2 only in the varying amounts of thickener gellan gum and microcrystalline cellulose added, with gellan gum 0.4g and microcrystalline cellulose 2.4g.
Comparative example 8
This example relates to a milk corn puree differing from example 2 only in the varying amounts of the emulsifiers sodium stearoyl lactylate and polyglycerol ester, wherein sodium stearoyl lactylate 1.0g and polyglycerol ester 1.0g.
Comparative example 9
This example relates to a milk corn puree which differs from example 1 only in the amounts of the emulsifiers sodium stearoyl lactylate and polyglycerol ester, wherein sodium stearoyl lactylate 0.5g and polyglycerol ester 1.5g are varied.
Comparative example 10
This example relates to a milk corn puree differing from example 2 only in the change of the emulsifier type of sodium stearoyl lactylate and glycerol fatty acid monostearate, respectively, wherein sodium stearoyl lactylate is 1.0 and glycerol fatty acid monostearate is 2.0.
Comparative example 11
This example relates to a milk corn puree differing from example 3 only in that the spray-dried sweet corn flour was replaced by an equivalent amount of drum-dried corn flour
Comparative example 12
This example relates to a milk corn puree which differs from example 1 only in that the homogenization step in the first step of the preparation process is eliminated.
Comparative example 13
This example relates to a milk corn puree differing from example 1 only in that the corn particles pre-treatment in step 3) of the preparation method are soaked in water at a temperature of 30 ℃.
Comparative example 14
This example relates to a milk corn puree differing from example 1 only in that the corn particles pre-treatment in step 3) of the preparation method are soaked in water at a temperature of 60 ℃.
Comparative example 15
This example relates to a milk corn puree which differs from example 1 only in that the corn particles in step 3) of the preparation method are pre-treated for 20min.
Comparative example 16
This example relates to a milk corn puree which differs from example 1 only in that the corn particles in step 3) of the preparation method are pre-treated for soaking for 50min.
Comparative example 17
This example relates to a milk corn puree which differs from example 1 only in that the corn particles in step 3) of the preparation method are heat treated for 400s.
Comparative example 18
This example relates to a milk corn puree which differs from example 1 only in that the corn particles in the second step of the preparation process are heat treated for 700s.
Comparative example 19
This example relates to a milk corn puree differing from example 1 only in that the corn particles in the second step of the preparation process are subjected to a heat treatment at 60 ℃ for 700s.
Comparative example 20
This example relates to a milk corn puree differing from example 1 only in that the corn particles in the second step of the preparation process were subjected to a heat treatment at 85 ℃ for 400s.
Comparative example 21
This example relates to a milk corn puree which differs from example 3 only in that the kernels are vacuum packed kernels. The heat treatment was carried out at 85℃for 400s.
Comparative example 22
This example relates to a milk corn puree which differs from example 3 in that the kernels are vacuum packed kernels and in that during the pretreatment of the kernels: soaking in water at 40-50 deg.c for 30-40 min, heat treatment at 70-80 deg.c for 500-600 s to obtain treated corn grains;
4. product stability test and mouthfeel and flavor test
1) Stability test
The stability test was performed on examples and comparative examples, i.e., the products were left to stand at normal temperature, and stability observation was performed every 1 month, and the observation results are shown in tables 1 and 2. It can be seen that examples 1-8 all had different degrees of stability anomalies in the stability test of comparative examples 1-26 in the normal state (normal state: uniform, no water evolution, no gel, no precipitation, no peptone).
Table 1 stability test of the products of examples
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Table 2 stability test of comparative product
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2) Taste and flavor test
Examples and comparative examples were subjected to sensory testing, 50 consumers were selected, and in the same environment, examples and comparative examples were scored for taste as follows: consumer acceptance of the product was evaluated using a 9-point scale, as shown in table 3.
Table 3 9 point scale
The statistical method comprises the following steps: firedman test (95% confidence level)
The experimental results are shown in table 4. It can be seen that the products of examples 1 to 8 are excellent in flavor and mouthfeel. Comparative examples 1 to 26 were poor in taste.
Table 4 sensory evaluation
While the invention has been described in detail in the foregoing general description, embodiments and experiments, it will be apparent to those skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (4)
1. The preparation method of the milk corn thick soup is characterized in that each liter of the milk corn thick soup comprises 360-380 g of milk, 100-120 g of roller-dried corn flour, 5-10 g of modified starch, an emulsifying agent, a thickening agent and quick-frozen fresh corn whole grains;
emulsifying agent: 0.5-1.0 g of sodium stearyl lactate and 1.0-2.0 g of polyglycerol ester;
and (3) a thickening agent: 0.1-0.4 g of gellan gum and 0.5-2.0 g of microcrystalline cellulose;
the preparation method comprises the following steps:
mixing the drum-dried corn flour and water, heating to 50-55 ℃, stirring for 5-10 minutes, standing for 25-35 minutes, heating to 60-65 ℃, and homogenizing to obtain corn paste;
adjusting the temperature of the corn paste to be 30-50 ℃, mixing the rest raw materials with the corn paste, stirring for 3-5 minutes, heating to 70-85 ℃, and stirring to obtain a mixed material; wherein, the quick-frozen fresh corn whole grains are subjected to the following sterilization treatment: soaking the quick-frozen fresh corn whole grains in water at the temperature of 40-50 ℃ for 30-40 min, and then performing heat treatment for 500-600 s at the temperature of 70-80 ℃;
performing ultrahigh-temperature instantaneous sterilization on the mixed material, wherein the sterilization temperature is 140-145 ℃ and the sterilization time is 4-6 s; the homogenizing pressure is 220-240 bar, and the homogenizing temperature is 60-90 ℃.
2. The preparation method of the milk corn puree according to claim 1, characterized in that the addition amount of the modified starch is 4.167-10% of the mass of the drum-dried corn flour.
3. The preparation method of the milk corn puree according to claim 1 or 2, characterized in that 103-112 g of roller-dried sweet corn flour is included in each liter of the milk corn puree; 7.6-9.5 g of modified starch, 372-377 g of raw milk, 2.1-2.7 g of anhydrous cream, 2.1-2.7 g of white granulated sugar, 1.1-1.7 g of salt, 1.8-2.25 g of emulsifier, 0.9-1.5 g of thickener and 18-20 g of quick-frozen fresh corn whole grain;
emulsifying agent: 0.6-0.75 g of sodium stearoyl lactylate and 1.2-1.5 g of polyglycerol ester;
and (3) a thickening agent: 0.15-0.25 g of gellan gum and 0.75-1.25 g of microcrystalline cellulose.
4. The method for preparing a milk corn puree according to claim 1, characterized in that whole grains of sterilized quick-frozen fresh corn are added to said mixed material before said mixed material is subjected to ultra-high temperature instantaneous sterilization.
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| CN102726666A (en) * | 2012-07-16 | 2012-10-17 | 黑龙江省乳品工业技术开发中心 | Method for preparing sweet corn flour through drying by using enzymolysis roller |
| CN104686666A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Cereal milky beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102726666A (en) * | 2012-07-16 | 2012-10-17 | 黑龙江省乳品工业技术开发中心 | Method for preparing sweet corn flour through drying by using enzymolysis roller |
| CN104686666A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Cereal milky beverage and preparation method thereof |
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