CN117223762A - Composite dietary fiber modified milk and preparation method thereof - Google Patents
Composite dietary fiber modified milk and preparation method thereof Download PDFInfo
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Classifications
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- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of dairy products, and discloses composite dietary fiber modified milk and a preparation method thereof, wherein each 1000 parts by weight of raw materials in the product comprise: 800-962 parts of raw milk, 10-24 parts of galacto-oligosaccharide, 5-15 parts of inulin, 5-20 parts of apple fiber, 0-2 parts of stabilizer and the balance of water. The preparation method comprises the following steps: cleaning and pre-sterilizing raw milk, weighing raw materials, proportioning, preheating and homogenizing, sterilizing and filling. The invention does not contain anhydrous cream and cream, and gives the product a fragrant and thick flavor and a mellow taste by compounding and adding different dietary fibers, does not contain additives, and is beneficial to intestinal health; the product of the invention has uniform state and higher stability in the quality guarantee period. In addition, the method is simple, easy to realize and suitable for mass production.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to compound dietary fiber modified milk and a preparation method thereof.
Background
At present, the common concentrated milk prepared dairy products in the market are mainly prepared by adding extra milk fat and protein into common milk, are better than the common milk products in consistency and taste, have aromatic and thick flavor and mellow taste, have rich milk fragrance, and can maintain the stability of the products in shelf life. The concentrated milk product contains nutrients such as protein, vitamins and minerals, and has better flavor than common milk, but the following defects still exist:
1. the calories and fat content are high. In the dairy product consumer market, the concentrated milk prepared dairy product is generally endowed with aromatic and mellow flavor and taste by adding anhydrous cream or cream, but the addition of the anhydrous cream or the cream can lead to the general high fat content (the fat content is more than 4.5%), and excessive intake for a long time can lead to weight increase and cause a series of obesity problems, such as hyperlipoidemia, hyperglycemia, hypertension, hyperuricemia and other metabolic disorder diseases.
2. Additives affect consumer health. In order to improve the stability of the product, a large amount of chemical substances such as preservative, artificial pigment, flavoring agent and the like can be added into the product, the intake of the additive can affect the health of human body, and excessive eating can cause serious harm to stomach, liver and kidney.
It is apparent that the existing concentrated milk prepared milk product has rich nutrition, better flavor and good stability, but has high fat content and contains additives, which is easy to influence the health of human body. Therefore, there is a need in the art to provide a compound dietary fiber modified milk and a preparation method thereof, so as to overcome the defects in the prior art.
Disclosure of Invention
The invention aims to provide a compound dietary fiber modified milk which does not contain anhydrous cream and cream, and is added by compounding different dietary fibers, so that a product is endowed with a fragrant and thick flavor and a mellow taste, and the compound dietary fiber modified milk does not contain additives, and is beneficial to intestinal health; the product of the invention has uniform state and higher stability in the quality guarantee period.
The following technical scheme is adopted to achieve the purpose of the invention. A compound dietary fiber modified milk comprises the following raw materials in parts by weight: 800-962 parts of raw milk, 10-24 parts of galacto-oligosaccharide, 5-15 parts of inulin, 5-20 parts of apple fiber, 0-2 parts of stabilizer and the balance of water.
Further, each 1000 parts by weight of the raw materials comprises: 800 parts of raw milk, 10 parts of galacto-oligosaccharide, 5 parts of inulin, 5 parts of apple fiber and the balance of water.
Further, each 1000 parts of raw materials comprise: 962 parts of raw milk, 24 parts of galacto-oligosaccharide, 15 parts of inulin, 20 parts of apple fiber, 2 parts of stabilizer and the balance of water.
Further, each 1000 parts of raw materials comprise: 935 parts of raw milk, 15 parts of galacto-oligosaccharide, 5 parts of inulin, 5 parts of apple fiber and the balance of water.
Further, each 1000 parts by weight of the raw materials comprises: 935 parts of raw milk, 20 parts of galacto-oligosaccharide, 5 parts of inulin, 10 parts of apple fiber, 0.5 part of stabilizer and the balance of water.
The invention further aims to provide a preparation method of the compound dietary fiber modified milk, which is simple, easy to realize and suitable for mass production.
The following is a technical scheme adopted to achieve another purpose of the invention. The preparation method of the composite dietary fiber modified milk specifically comprises the following steps:
step S1, raw milk is cleaned and pre-sterilized, raw cow milk impurities are removed, and the raw cow milk is sterilized for later use;
step S2, weighing raw materials, namely weighing raw milk, galacto-oligosaccharides, inulin, apple fibers and a stabilizer in parts by weight for later use;
step S3, batching, namely heating 30% -40% of raw milk in the step S2, and stirring at a constant temperature for 5-10min at a high speed; then adding galactooligosaccharide, inulin and apple fiber, and stirring at high speed for 15min to uniformity to obtain a mixed solution A;
s4, preheating and homogenizing, namely adding the rest raw milk into the mixed solution A, adding water to supplement 1000 parts by weight, and homogenizing the mixed solution under a constant temperature state to obtain a mixed solution B;
and S5, sterilizing and filling, and sequentially sterilizing, cooling, filling and refrigerating the mixed solution B.
Further, in step S1, raw milk is heated to 82-88 ℃ for pre-sterilization, and cooled to 5-10 ℃ after pre-sterilization.
Further, in step S3, the temperature is raised to 60-65 ℃, and the stabilizer is added after the temperature is raised and then stirred.
Further, in step S4, the homogenizing pressure is 18-20MPa.
Further, in step S5, the sterilization temperature is 110-125 ℃ and the sterilization time is 15-20S.
The invention has the beneficial effects that:
the invention does not contain anhydrous cream and cream, and gives the product a fragrant and thick flavor and a mellow taste by compounding and adding different dietary fibers, does not contain additives, and is beneficial to intestinal health; the product of the invention has uniform state and higher stability in the quality guarantee period. In addition, the method is simple, easy to realize and suitable for mass production.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the present invention will be further described with reference to the accompanying drawings and embodiments, in which the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained by those skilled in the art without inventive effort:
FIG. 1 is a graph of the results of the product stability verification of experiment 2 of the present invention.
FIG. 2 is a graph showing the sterilization rate and the generation of the cooking flavor in experimental groups 1 to 7.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the following description will be made in detail with reference to the technical solutions in the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by a person skilled in the art without any inventive effort, are intended to be within the scope of the present invention, based on the embodiments of the present invention.
Example 1
A compound dietary fiber modified milk comprises the following raw materials in parts by weight: every 1000 weight parts of raw materials comprise: 800 parts of raw milk, 10 parts of galacto-oligosaccharide, 5 parts of inulin, 5 parts of apple fiber and the balance of water.
The preparation method of the composite dietary fiber modified milk specifically comprises the following steps.
Step S1, cleaning and pre-sterilizing raw milk, removing impurities of raw cow milk, and sterilizing for later use.
In the step, impurities in raw milk are removed by using a milk purifying machine, the raw milk is heated to 82-88 ℃ for pre-sterilization, then pasteurization is carried out for 15-20s, and the raw milk is cooled to 5-10 ℃ for standby after pre-sterilization. The purpose of heating is to pre-sterilize, the pre-sterilization can ensure the microorganism qualification of the raw milk, remove the foreign taste and fishy smell of the raw milk, and cool the raw milk after pre-sterilization for temporary storage. The temperature of the pre-sterilization temperature is lower than 82 ℃, and the pre-sterilization effect is not thorough. Above 88 deg.c, the residual cooking taste may be caused, and beta-lactoglobulin in raw cow milk after the temperature is above 88 deg.c is fissionally decomposed to produce mercapto (-SH) which is easily oxidized to form sulfur dioxide, resulting in cooking taste.
And S2, weighing raw materials, namely raw milk, galacto-oligosaccharides, inulin, apple fibers and a stabilizer for standby. Wherein, every 1000 weight parts of raw materials comprise: 800 parts of raw milk, 10 parts of galacto-oligosaccharide, 5 parts of inulin, 5 parts of apple fiber and the balance of water.
And S3, batching, namely heating 30% -40% of raw milk in the step S2, stirring at a constant temperature for 5-10min at a high speed, then adding galactooligosaccharide, inulin and apple fiber, and stirring at a high speed for 15min until uniform, thus obtaining a mixed solution A. Specifically, firstly heating 30% -40% of raw milk in the step S2 to 60-65 ℃, stirring at a high speed for 5-10min, starting a milk circulation between a high-speed mixer and a temporary storage tank, adding galacto-oligosaccharide, inulin and apple fiber, and stirring at a high speed for 15min until uniformity to obtain a mixed solution A.
In the step, partial raw milk is added firstly to be favorable for fully stirring, and then the residual Yu Shengniu milk and the dietary fiber are added to be favorable for fully mixing and dissolving the raw materials.
And S4, preheating and homogenizing, adding the rest raw milk into the mixed solution A, adding water to supplement 1000 parts by weight, and homogenizing the mixed solution under a constant temperature state to obtain a mixed solution B. In this step, the homogenization is carried out at a constant temperature of 58-65deg.C and a homogenization pressure of 18-20Mpa. The homogenizing pressure is 18-20Mpa, so that fat globules in the product can be crushed and can be easily digested and absorbed by human body, and the fat globules are dissolved into milk after being crushed to give out fat fragrance, so that the taste is better, and the uniformity and flavor of the prepared milk product are ensured.
And S5, sterilizing and filling, and sequentially sterilizing, cooling, filling and refrigerating the mixed solution B. In the step, the mixed solution B is sterilized at the temperature of 110-125 ℃ for 15-20s, and is cooled to 4-7 ℃ after sterilization. And then filling and refrigerating at 4 ℃.
Examples 2 to 10
Examples 2 to 10 differ from example 1 mainly in the following two points in terms of the starting materials.
1. Examples 2 to 7 differ from example 1 mainly in the amounts of the starting materials used.
2. Examples 8 to 10 differ from example 1 mainly in that stabilizers were added to examples 8 to 10, and the amounts of the raw materials were different. The stabilizer can be one or a combination of a plurality of mono-diglyceride fatty acid ester, microcrystalline cellulose, sodium carboxymethyl cellulose, carrageenan and guar gum.
Examples 2-10 differ from example 1 in steps mainly in the following two points.
1. Examples 2 to 7 differ from example 1 mainly in the amounts of raw materials added in step S2.
2. Examples 8-10 are different from example 1 mainly in that the raw materials added in step S2 are all different in dosage, and the stabilizer is added for stirring after the temperature is raised in step S3, the stabilizer and various dietary fibers are added successively and stirred at high speed, and meanwhile, the milk circulation is started, so that the milk is fully dissolved, and the stability of the product is facilitated.
In the step S3, partial raw milk is added firstly to facilitate full stirring, and the mixing of the stabilizing agent and the raw milk is accelerated; after the stabilizer is mixed with partial raw milk, the residual Yu Shengniu milk and the dietary fiber are added, so that the raw materials are more fully mixed and dissolved. In addition, in the step S3, the stabilizer is added after the temperature is raised to 60-65 ℃, so that the stabilizer can be mixed more uniformly.
Comparative examples 1 to 5
For further testing of the product properties, the invention also provides comparative examples 1-5, which differ from inventive examples 2-10 in that in comparative examples 1-5 anhydrous cream or cream is also added.
The proportions of the raw materials of examples 2 to 10 and comparative examples 1 to 5 are shown in Table 1 below.
Table 1 examples 2-10, comparative examples 1-5 and example 1 are given in the raw material ratios: the unit of the raw material addition amount is weight part
Experiment 1 sensory evaluation experiment
In order to achieve similar aromatic flavor and mellow taste, the invention screens and compounds different dietary fiber addition amounts. Compared with pure milk with the same protein content, the invention has better taste, is aromatic and mellow, and can achieve the similar aromatic sense of the 'concentrated milk' product.
The sensory evaluation of the products was performed by a sensory panel of 50 volunteers randomly selected, taking examples 1-10 and comparative examples 1-5 as examples of raw material composition schemes. The scoring method is adopted: the scoring method is a method for evaluating the flavor, taste and overall preference of the products in a digital scoring mode after each volunteer needs to taste each group of products according to a preset evaluation standard, the higher the corresponding index score is, the better the representing effect is, and finally the average value is calculated and converted into the sample score to determine the quality of the sample. The evaluation items of the flavor and the taste comprise milk flavor, milk sweet taste, thick feel and fat feel, the scoring rule is shown in table 2, and the sensory evaluation result is shown in table 3.
Table 2 sensory evaluation score rule table
Table 3 sensory evaluation results table
According to the results of the sensory evaluation experiments, the products of examples 2-4 and 8 have better flavor and mouthfeel, and the milk flavor, the sense of fullness and the fat feel evaluation index score related to the degree of 'aroma' are close to those of the formulation of the 'concentrated milk' product (comparative examples 1, 2, 3 and 4) and are higher than that of the pure milk (comparative example 5). In addition, the compound dietary fiber can give natural fresh and sweet flavor to the product, and improve the sweet taste of milk. And selecting the examples 2-4 and 8 as the preferred combination schemes of different dietary fiber compound addition amounts by combining the overall preference and total score of the product, and carrying out product stability verification analysis.
Experiment 2. Product stability verification
Product stability was verified using examples 2-4, 8, and comparative examples 1-4, and the results of specific parameters are shown in table 4 and fig. 1.
TABLE 4 results of determination of clarifying index of products
Typically, the clarity index of the reconstituted milk product is less than 0.3, and the texture of the product is relatively stable. According to the experimental results in table 4 and fig. 1, the clarification index values of the experimental example (namely "compound dietary fiber modified milk") of the invention are close to those of the comparative example (namely "concentrated milk"), which proves that the addition of the compound dietary fiber can maintain the good stability of the product within a certain range, and further reduce the stabilizer dosage.
Experiment 3. Observation of stability in shelf life of product
Taking examples 2-4, 8 and comparative examples 1-4 as examples, the shelf life storage temperature was set to 10 ℃, and stability during the shelf life of the product was observed, and the specific observation results are shown in Table 5.
Table 5 product shelf life stability observations
From the results of table 5, it is clear that each of examples and comparative examples maintains high stability during the shelf life (21 days), substantially no water separation phenomenon, and the product state is uniform and stable, and only examples 2, 8, 3, and 4 show trace fat floating or precipitation at the end of the shelf life.
From the above, it can be seen from the results of Table 3 that the overall scores in examples 1 to 10, examples 2 to 4 and example 8 are preferable. As can be seen from the results in Table 4, the product clarity index in examples 2-4 and example 8 was close to the clarity index value of the comparative example, with good stability, but example 3 contained a stabilizer. From the results in Table 4, it can be seen that in examples 2-4 and example 8, examples 3 and 4 are stable over the shelf life of the product. In view of the analysis of the results of tables 3 to 5, the overall performance of example 4 is the best, and therefore, in examples 1 to 10, the present invention defined example 4 as the preferred example.
Experiment 4 Effect of temperature on Pre-Sterilization Effect
Taking example 4 as an example, the influence of the pre-sterilization temperature in step S1 on the pre-sterilization effect was investigated. On the basis of the same other conditions, experimental groups 1-7 are set, and raw material proportions and preparation methods of seven experimental groups adopt the raw materials and the preparation methods of the embodiment 4, wherein the difference is only that the pre-sterilization temperatures are different, and the pre-sterilization temperature of the experimental group 1 is 82 ℃; the pre-sterilization temperature of experimental group 2 was 83 ℃; the pre-sterilization temperature of experimental group 3 was 84 ℃; the pre-sterilization temperature of experimental group 4 was 85 ℃; the pre-sterilization temperature of experimental group 5 was 86 ℃; the pre-sterilization temperature of experimental group 6 was 87 ℃; the pre-sterilization temperature of experimental group 7 was 88 ℃.
After 20S pre-sterilization, each group was observed for sterilization rate and generation of a retort smell, as shown in table 6 and fig. 2.
Table 6 Table 1-7 shows the sterilizing rate and the generation of the cooking flavor
As can be seen from the results in Table 6, the sterilizing effect was stronger and no cooking smell was found with the rise of temperature in the same time period before, but after exceeding 86℃the sterilizing was better but the cooking smell was found. From the results of Table 6, it is preferable that the sterilization rate of test group 3 is optimal and no retort smell occurs, and therefore, the present invention is conducted at an optimal pre-sterilization temperature of 86 ℃.
While the foregoing is directed to embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow.
Claims (10)
1. The composite dietary fiber modified milk is characterized by comprising the following raw materials in parts by weight: 800-962 parts of raw milk, 10-24 parts of galacto-oligosaccharide, 5-15 parts of inulin, 5-20 parts of apple fiber, 0-2 parts of stabilizer and the balance of water.
2. The composite dietary fiber modified milk of claim 1, wherein each 1000 parts by weight of raw materials comprises: 800 parts of raw milk, 10 parts of galacto-oligosaccharide, 5 parts of inulin, 5 parts of apple fiber and the balance of water.
3. The composite dietary fiber modified milk of claim 1, wherein each 1000 parts of raw materials comprises: 962 parts of raw milk, 24 parts of galacto-oligosaccharide, 15 parts of inulin, 20 parts of apple fiber, 2 parts of stabilizer and the balance of water.
4. The composite dietary fiber modified milk of claim 1, wherein each 1000 parts of raw materials comprises: 935 parts of raw milk, 15 parts of galacto-oligosaccharide, 5 parts of inulin, 5 parts of apple fiber and the balance of water.
5. The composite dietary fiber modified milk of claim 1, wherein each 1000 parts by weight of raw materials comprises: 935 parts of raw milk, 20 parts of galacto-oligosaccharide, 5 parts of inulin, 10 parts of apple fiber, 0.5 part of stabilizer and the balance of water.
6. The preparation method of the composite dietary fiber modified milk is characterized by comprising the following steps of:
step S1, raw milk is cleaned and pre-sterilized, raw cow milk impurities are removed, and the raw cow milk is sterilized for later use;
step S2, weighing raw materials, namely weighing raw milk, galacto-oligosaccharides, inulin, apple fibers and a stabilizer according to the weight parts of any one of claims 1 to 5 for later use;
step S3, batching, namely heating 30% -40% of raw milk in the step S2, stirring at a constant temperature for 5-10min at a high speed, then adding galactooligosaccharide, inulin and apple fiber, and stirring at a high speed for 15min until uniform to obtain a mixed solution A;
s4, preheating and homogenizing, namely adding the rest raw milk into the mixed solution A, adding water to supplement 1000 parts by weight, and homogenizing the mixed solution under a constant temperature state to obtain a mixed solution B;
and S5, sterilizing and filling, and sequentially sterilizing, cooling, filling and refrigerating the mixed solution B.
7. The method for preparing a composite dietary fiber modified milk according to claim 6, wherein in step S1, raw milk is pre-sterilized by heating to 82-88 ℃, and is cooled to 5-10 ℃ after pre-sterilization.
8. The method for preparing a composite dietary fiber modified milk according to claim 6, wherein in step S3, the temperature is raised to 60-65 ℃, and a stabilizer is added after the temperature is raised to stir.
9. The method for preparing a composite dietary fiber modified milk as claimed in claim 6, wherein in step S4, the homogenization pressure is 18 to 20Mpa.
10. The method for preparing a composite dietary fiber modified milk according to claim 6, wherein in step S5, the sterilization temperature is 110-125 ℃ and the sterilization time is 15-20S.
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