CN115701324A - Charcoal-roasted flavored milk and preparation method thereof - Google Patents
Charcoal-roasted flavored milk and preparation method thereof Download PDFInfo
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- CN115701324A CN115701324A CN202110880311.1A CN202110880311A CN115701324A CN 115701324 A CN115701324 A CN 115701324A CN 202110880311 A CN202110880311 A CN 202110880311A CN 115701324 A CN115701324 A CN 115701324A
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Classifications
-
- 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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- Dairy Products (AREA)
Abstract
The invention provides charcoal-roasted flavored milk and a preparation method thereof. The preparation method of the charcoal-roasted flavored milk comprises the following steps: (1) Sequentially sun-drying, steaming, applying sugar solution, parching and pulverizing to obtain cereal powder; (2) mixing animal milk and the cereal flour. The charcoal-roasted flavor milk prepared by the preparation method provides a strong and stable charcoal-roasted flavor, reduces the nutrient loss of milk components, and enriches the nutrition of dairy products.
Description
Technical Field
The invention belongs to the technical field of processing of charcoal-roasted flavored milk, and particularly relates to charcoal-roasted flavored milk and a preparation method thereof.
Background
The charcoal-roasted flavor dairy product is prepared by heating milk for several hours, a Maillard reaction is generated in the heating process, the color of the milk is browned, the flavor is changed, some caramel flavor and other unique flavors are generated, the taste of the dairy product is richer and stronger, and the nutrition of the dairy product is damaged by long-time heating. The Maillard reaction refers to a non-enzymatic browning reaction for generating a tan compound through condensation and polymerization between free amino acid and a carbonyl compound, and simultaneously generating a flavor compound, and is also called as a non-enzymatic browning reaction. The maillard reaction plays a very important role in food processing because a series of complex molecules are produced during the maillard reaction, including melanoids, reducing ketones, aldehydes and heterocyclic compounds, which may have some positive effects, including attractive color and unique aroma. Under the participation of Maillard reaction, the charcoal-fired yoghourt has unique charcoal-fired flavor and required tan color, and is highly favored by consumers. The maillard reaction also causes some negative effects and several safety problems during food processing. During prolonged high temperature char burning, undesirable advanced glycosylation end products are produced simultaneously, such as: pyrroline, N epsilon-carboxymethyllysine, and N epsilon-carboxyethyllysine. Advanced glycosylation end products are a group of structurally complex, chemically stable and harmful end products that are usually produced in the final stages of the maillard reaction. After being taken by human body, the advanced glycosylation end products can damage the immune defense system of the human body, induce diabetes and other complicating symptoms, such as retinopathy, atherosclerosis, cardiovascular diseases, nephropathy and other chronic diseases, and influence the health of the human body.
Therefore, a new technical scheme is needed to control the potential hazard brought by the Maillard reaction in the charcoal-roasted flavor milk and avoid long-time heating of the charcoal-roasted flavor milk product.
Disclosure of Invention
The invention aims to provide a preparation method of charcoal roasted flavor milk, which provides rich and stable charcoal roasted flavor, reduces the nutrition loss of milk components and enriches the nutrition of milk products.
The invention also aims to provide the charcoal-roasted flavored milk prepared by the preparation method.
In order to achieve the aim, the invention provides a preparation method of charcoal-roasted flavored milk, which comprises the following steps: (1) Sequentially sun-drying, steaming, applying sugar solution, parching and pulverizing to obtain cereal powder; and (2) mixing the animal milk and the cereal powder.
The grain is selected from at least one of oat, quinoa and barley. The grain is rich in microelements such as calcium, iron, zinc, selenium and the like, and also rich in various beneficial substances such as dietary fiber, unsaturated fatty acid, protein and the like, so that the grain is suitable for different crowds such as the old, children, students, pregnant and lying-in women, athletes, diabetics, patients with gastrointestinal diseases and the like.
The animal milk is at least one selected from cow milk and sheep milk.
According to some embodiments of the invention, the grain sun-curing conditions in step (1) are: sun-curing the grains in the sun for 3-5 hours. Production tests show that the internal components of the grains subjected to sun curing are further converted, and compared with grains without sun curing, the grains can obtain unexpected expected sensory quality scores.
According to some embodiments of the invention, the grain steaming conditions in step (1) are: steaming the sun-cured grains at 260-300 deg.C for 1-10min, preferably 5-7min. The steaming selected here is high-temperature rapid steaming, which has the function of promoting starch gelatinization by high temperature, but reducing the denaturation of grain protein as much as possible; meanwhile, the enzyme system in the grains is quickly steamed and passivated at high temperature, so that the problems of oxidation, color change, unpleasant odor generation and the like during product storage are solved.
According to some embodiments of the invention, the sugar solution applied in step (1) comprises 3-7% by weight of the grain, said sugar solution having a concentration of 15-25% by weight; the sugar solution is preferably glucose solution.
According to some embodiments of the present invention, the roasting in step (1) comprises primary roasting and baking; wherein the primary drying comprises drying the grains to which the sugar solution is applied at 50-60 ℃ until the water content is reduced to 15-20% by mass; baking comprises further parching the primarily baked grains at 125-135 deg.C with a roller rotation speed of 30-50r/min for 5-8min.
According to some embodiments of the present invention, the second sterilization is membrane filtration sterilization, and the pore size of the membrane is 0.2-0.5 μm.
According to some embodiments of the invention, the average particle size of the cereal flour after milling in step (1) is 15-25 μm.
According to some embodiments of the present invention, a sweetener and a composite stabilizer are further added in step (2).
The sweetener is at least one selected from white sugar, high fructose syrup, sucralose, neotame, acesulfame potassium and aspartame.
The composite stabilizer is at least two selected from gellan gum, microcrystalline cellulose, sodium alginate, carrageenan and xanthan gum.
According to some embodiments of the present invention, the step (2) comprises the following steps: heating animal milk to 50-70 deg.C; adding a sweetening agent and a compound stabilizing agent into the animal milk, and carrying out first homogenization to obtain a first mixture; and adding the grain powder into the first mixture, and performing second homogenization and sterilization to obtain the charcoal-roasted flavored milk.
According to some embodiments of the present invention, the conditions of the first and second homogenizers are: homogenizing at 50-60 deg.C under 18-20MPa; the sterilization temperature is 121-140 deg.C, and the sterilization time is 4-180s.
The invention also provides the charcoal-roasted flavor milk prepared by the preparation method, and the charcoal-roasted flavor milk comprises the following raw materials in percentage by mass based on the total weight of the raw materials: 3-10% of cereal powder, 80-84% of animal milk, 0.1-5% of sweetening agent, 0.3-1% of composite stabilizer and the balance of water.
The preparation method of the charcoal-roasted flavored milk provided by the invention has the following beneficial effects: firstly, through further transformation of the internal components of the grains after sun-curing, an unexpected and desirable sensory quality score can be obtained compared with the grains without sun-curing; secondly, the adopted steaming is high-temperature rapid steaming, which has the function of promoting starch gelatinization through high temperature, but also reduces the denaturation of cereal protein to the greatest extent, so that the gelatinized starch can embed and protect the protein, and the processing requirement of products at the later stage is facilitated; meanwhile, the problems of oxidation, color change, unpleasant odor generation and the like during product storage are reduced by quickly steaming and passivating an enzyme system in the grains at high temperature; thirdly, the glucose solution is sprayed to provide a reaction substrate for the Maillard reaction of the grain powder during baking and flavor enhancement, so that the damage of nutrient components such as animal milk protein and the like caused by the Maillard reaction of the traditional charcoal-fired flavored milk taking the milk protein as a raw material is avoided, and the aroma generated by baking the grains is stronger and more stable than that of the traditional charcoal-fired animal milk.
Detailed Description
Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.
The invention aims to provide a preparation method of charcoal-roasted flavor milk, which can control potential hazards brought by Maillard reaction in the charcoal-roasted flavor milk and avoid long-time heating of the charcoal-roasted flavor milk product.
The invention also aims to provide the charcoal-roasted flavored milk prepared by the preparation method.
Therefore, the invention provides a preparation method of charcoal-roasted flavored milk, which comprises the following steps:
(1) The composite material is prepared from the following raw materials in percentage by mass: 3-10% of cereal powder (preferably 5%), 80-84% of animal milk (preferably 80%), 0.1-5% of sweetening agent, 0.3-1% of composite stabilizer and the balance of water.
(2) Preparation of cereal flour: the grain powder is prepared by the following method:
a) Cleaning, namely cleaning and removing impurities from grains to obtain grain particles;
b) Sun-drying the obtained cereal grains in sunlight for 3-5 hours (preferably 4 hours) for later use; production tests show that the components in the grains are further converted after being sun-cured, and compared with the grains which are not sun-cured, an unexpected expected sensory quality score can be obtained;
c) Steaming: steaming the sun-cured grains at 260-300 deg.C (preferably 260 deg.C, 270 deg.C, 280 deg.C, 290 deg.C and 300 deg.C) for 1-10min, preferably 5-7min (more preferably 5min, 6min and 7 min); the method adopts high-temperature rapid steaming, and has the effects of promoting starch gelatinization at high temperature, reducing the denaturation of grain protein as much as possible, and enabling the gelatinized starch to embed and protect the protein, so as to be beneficial to the processing requirement of products at the later stage; meanwhile, the enzyme system in the grains is quickly steamed and passivated at high temperature, so that the problems of oxidation, color change, unpleasant odor and the like during product storage are solved;
d) Spreading: standing and spreading the steamed grains for 1-2h to reduce the water content to 25-35% by mass; spreading the mixture to dissipate water and promote the gelatinized starch and cereal protein to be further fused;
e) Primary baking: spreading the grains treated in the step d), spraying a glucose solution accounting for 3-7% (preferably 5%) of the mass percent of the grains, and primarily drying at 50-60 ℃ (preferably at 50 ℃, 55 ℃ and 60 ℃) until the mass percent of water content is reduced to 15-20%; the glucose solution has a mass percent concentration of 15-25% (preferably 15%, 20% and 25%);
f) Baking and aroma improvement: baking the primarily baked grains at high temperature by a roller frying machine to improve aroma, wherein the re-frying temperature is 125-135 ℃, preferably 130 ℃, the roller rotating speed is 30-50r/min, and the frying time is 5-8min;
g) Tempering and baking: transferring the baked and flavored grains into tempering machine, tempering at 20-30 deg.C (preferably 20 deg.C, 25 deg.C and 30 deg.C) for 10-20min (preferably 10min, 15min and 20 min), and oven drying at 50-60 deg.C (preferably 50 deg.C, 55 deg.C and 60 deg.C) with a dryer until the water content is below 6%;
h) Ultra-fine crushing treatment: micronizing the grain after tempering and baking to obtain grain powder with particle size of 15-25 μm.
(3) Collecting animal milk, cleaning milk, and heating to 50-70 deg.C (preferably 50 deg.C, 60 deg.C and 70 deg.C).
(4) Adding the sweetening agent and the compound stabilizer in the step (1) into the animal milk treated in the step (3), and then carrying out first homogenization by adopting a homogenizer to obtain a first mixture.
(5) And (5) adding the grain powder prepared in the step (2) into the first mixture obtained in the step (4), performing second homogenization, then adding water to a constant volume, sterilizing after the constant volume, and filling to obtain the charcoal-roasted flavored milk.
According to one embodiment, the conditions of the first and second homogenizers are as follows: the homogenization temperature is 50-65 deg.C (preferably 50 deg.C, 55 deg.C, 60 deg.C and 65 deg.C), and the homogenization pressure is 18-20MPa (preferably 18MPa, 19MPa and 20 MPa).
According to one embodiment, the sterilization conditions are as follows: the sterilization temperature is 121-140 deg.C (preferably 125 deg.C, 132 deg.C and 140 deg.C), and the sterilization time is 4-180s (preferably 6s, 10s, 20s, 50s, 100s and 170 s).
According to a particular embodiment, the above-mentioned cereal is selected from at least one of oat, quinoa and barley, preferably oat.
According to a specific embodiment, the animal milk is selected from at least one of cow's milk and goat's milk, preferably cow's milk.
According to a specific embodiment, the sweetener is at least one selected from the group consisting of white granulated sugar, high fructose corn syrup, sucralose, neotame, acesulfame potassium and aspartame.
According to a specific embodiment, the composite stabilizer is at least two selected from gellan gum, microcrystalline cellulose, sodium alginate, carrageenan and xanthan gum.
The invention also provides the charcoal-roasted flavored milk prepared by the preparation method.
According to the preparation method of the charcoal-roasted flavor milk, the grains are subjected to sun curing, high-temperature rapid steaming and glucose solution spraying to provide a reaction substrate for the Maillard reaction of grain powder during roasting and flavor extraction, so that the damage of nutrient components such as animal milk protein and the like caused by the Maillard reaction of the traditional charcoal-roasted flavor milk with milk protein as a raw material is avoided, and the aroma generated by roasting the grains is stronger and more stable than that of the traditional charcoal-roasted animal milk.
Example 1
The embodiment provides a preparation method of charcoal-roasted flavored milk, which comprises the following steps:
(1) The composite material is prepared from the following raw materials in percentage by mass: cereal flour 5%, animal milk (cow milk) 80%, sweetening agent (white granulated sugar 3%, sucralose 0.01%), composite stabilizer (microcrystalline cellulose 0.15%, carrageenan 0.15%), and the balance of water.
(2) Preparation of cereal flour: the grain powder is prepared by the following method:
a) Cleaning, namely cleaning and removing impurities from grains to obtain grain particles; the cereal is oat;
b) Sun-drying, namely sun-drying the obtained cereal particles for 4 hours in sunlight for later use;
c) Steaming: steaming the sun-cured grains at 280 deg.C for 6min;
d) Spreading: standing and spreading the steamed grains for 1-2h to reduce the water content to 25-35% by mass;
e) Primary baking: spreading the grains treated in the step d) for primary drying, spraying a glucose solution accounting for 5% of the mass of the grains, standing for 20-30min, and then performing primary drying at the drying temperature of 55 ℃ until the mass percentage of water is reduced to 15% -20%; the mass percentage concentration of the glucose solution is 20%;
f) Baking and aroma improvement: baking the primarily baked grains at high temperature by a roller frying machine to improve aroma, wherein the re-frying temperature is 130 ℃, the roller rotating speed is 30-50r/min, and the frying time is 5-8min;
g) Tempering and baking: transferring the baked and aroma-enhanced grains into a tempering machine, tempering for 15min at 25 ℃, and drying by adopting a dryer at the drying temperature of 55 ℃ until the water content is below 6%;
h) Ultramicro crushing treatment: micronizing the grain after tempering and baking to obtain grain powder with particle size of 15-25 μm;
(3) Taking the animal milk, cleaning the milk, and heating to 60 ℃;
(4) Adding the water, the sweetener and the composite stabilizer in the step (1) into the animal milk treated in the step (3), and then carrying out first homogenization by adopting a homogenizer to obtain a first mixture;
(5) Adding the grain powder prepared in the step (2) into the first mixture obtained in the step (4), carrying out second homogenization, sterilizing after homogenization, and filling to obtain the charcoal-roasted flavored milk;
the conditions of the first and second homogenizers are as follows: homogenizing at 55 deg.C and 20Mpa;
the sterilization conditions were as follows: the sterilization temperature is 132 ℃, and the sterilization time is 6s.
Example 2
The embodiment provides a preparation method of charcoal-roasted flavored milk, which is basically the same as the preparation method of the embodiment 1, and is different in that the grains are quinoa.
Example 3
This example provides a process for preparing a charcoal-roasted flavored milk, the basic process being the same as in example 1, except that the cereal used is barley.
Example 4
The embodiment provides a preparation method of charcoal-roasted flavored milk, which is basically the same as the embodiment 1, except that the used animal milk is goat milk.
Example 5
The embodiment provides a preparation method of charcoal-roasted flavored milk, which is basically the same as the preparation method of the embodiment 4, except that the grain is quinoa.
Example 6
This example provides a process for the preparation of a charcoal-roasted flavored milk, the basic process being the same as in example 4, except that the cereal used is barley.
Comparative example 1
This comparative example provides a process for the preparation of a charcoal-fired flavored milk, the basic process being the same as in example 1, except that the preparation of the cereal flour does not include step b) of sun-curing.
Comparative example 2
This comparative example provides a process for the preparation of a charcoal-roasted flavored milk, the basic process being the same as in example 1, except that the preparation of the cereal flour does not comprise the steaming of step c).
Comparative example 3
This comparative example provides a process for the preparation of a charcoal-fired flavoured milk, the basic process being the same as in example 1, except that the cereal flour is prepared without the baking to enhance flavour of step f).
Measurement of Performance
The products prepared in the above examples 1 to 6 and comparative examples 1 to 6 and the commercial charcoal-roasted flavor dairy product were selected as the sensory quality evaluation objects, 15 tasters of each sample evaluated the sensory quality and the average score, and the tests were performed at room temperature of 25 ℃ and air humidity of 60%, and the evaluation criteria are shown in table 1.
TABLE 1
| Rich degree of charcoal-fired flavor | Scoring standard (score of 10) |
| Is strong and strong | 10 |
| Is obvious | 8 |
| Thin and light | 6 |
| Just sensing | 4 |
| Cannot sense | 2 |
The specific test results are shown in table 2 below.
TABLE 2
| Example 1 | 9.7 | Example 6 | 8.3 |
| Example 2 | 9.3 | Comparative example 1 | 7.2 |
| Example 3 | 9.2 | Comparative example 2 | 7.8 |
| Example 4 | 8.8 | Comparative example 3 | 2.8 |
| Example 5 | 8.5 | Commercial charcoal-roasted flavored milk | 8.2 |
From the above experimental data, it can be seen that the charcoal-roasted flavor milk prepared in the examples of the present application has a charcoal-roasted flavor intensity superior to that of the commercially available charcoal-roasted flavor milk prepared by the conventional process, wherein the most unexpected charcoal-roasted flavor is obtained from the product synergistically produced by the key technical means of cow milk, oat, glucose solution spraying during the primary baking process and the like in example 1, and the technical effects of example 1 cannot be obtained from the change of the raw materials in examples 2 to 6.
The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. The preparation method of the charcoal-roasted flavored milk is characterized by comprising the following steps of:
(1) Sequentially sun-drying, steaming, applying sugar solution, parching and pulverizing to obtain cereal powder;
(2) Mixing animal milk and the cereal flour.
2. The method of claim 1, wherein the grain sun-curing conditions in step (1) are: sun-curing the grains in the sun for 3-5 hours.
3. The method of claim 1, wherein the grain steaming conditions in step (1) are: steaming the sun-cured grains at 260-300 deg.C for 1-10 min.
4. The method according to claim 1, wherein the sugar solution is applied in step (1) at a concentration of 15-25% by mass in a mass percentage of 3-7% by mass of the grain.
5. The method according to claim 1, wherein the roasting in the step (1) includes primary roasting and baking;
wherein the primary drying comprises drying the grains after the sugar solution is applied at 50-60 ℃ until the water content is reduced to 15-20% by mass;
baking comprises further parching the primarily baked grains at 125-135 deg.C for 5-8min.
6. The method according to any one of claims 1 to 5, wherein the average particle size of the cereal flour after pulverization in step (1) is 15 to 25 μm.
7. The method of claim 1, wherein a sweetener and a composite stabilizer are further added in the step (2).
8. The preparation method according to claim 7, wherein the mixing in step (2) comprises the following specific steps:
heating animal milk to 50-70 deg.C;
adding a sweetening agent and a compound stabilizing agent into the animal milk, and carrying out first homogenization to obtain a first mixture;
and adding the cereal powder into the first mixture, and performing second homogenization and sterilization to obtain the charcoal-roasted flavored milk.
9. The method according to claim 8, wherein the conditions of the first and second homogenizers are: homogenizing at 50-60 deg.C under 18-20Mpa; the sterilization temperature is 121-140 ℃, and the sterilization time is 4-180s.
10. Charcoal-roasted flavored milk produced by the production method according to any one of claims 1 to 9.
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|---|---|---|---|---|
| US6103283A (en) * | 1998-12-14 | 2000-08-15 | Healthy Grain Foods Llc. | Process for producing milk infused cereal grain ready-to-eat products |
| CN104686667A (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 |
| CN104686665A (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 |
| CN110916082A (en) * | 2019-12-20 | 2020-03-27 | 洽洽食品股份有限公司 | Green juice quinoa cereal crisp and processing method thereof |
| CN111227096A (en) * | 2020-02-20 | 2020-06-05 | 九阳股份有限公司 | Method for preparing baked cereal product and baked cereal product prepared by same |
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- 2021-08-02 CN CN202110880311.1A patent/CN115701324A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6103283A (en) * | 1998-12-14 | 2000-08-15 | Healthy Grain Foods Llc. | Process for producing milk infused cereal grain ready-to-eat products |
| CN104686667A (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 |
| CN104686665A (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 |
| CN110916082A (en) * | 2019-12-20 | 2020-03-27 | 洽洽食品股份有限公司 | Green juice quinoa cereal crisp and processing method thereof |
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