CN1820613A - Fruit juice and grain seasoning milk - Google Patents
Fruit juice and grain seasoning milk Download PDFInfo
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- CN1820613A CN1820613A CNA2006100674743A CN200610067474A CN1820613A CN 1820613 A CN1820613 A CN 1820613A CN A2006100674743 A CNA2006100674743 A CN A2006100674743A CN 200610067474 A CN200610067474 A CN 200610067474A CN 1820613 A CN1820613 A CN 1820613A
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Abstract
The fruit juice and grain seasoned milk contains milk 75-95 weight portions, grains 0.1-10 weight portions, fruit juice 0.1-10 weight portions, sugar 2-7 weight portions, stabilizer 0.1-1 weight portions and edible essence 0.05-0.2 weight portions. The fruit juice and grain seasoned milk has combined fruit vitamins and cellulose, grain nutritious components and milk protein, and thus has reasonable and balanced rich nutrients and improved taste. It is especially suitable for teenage and wage earners.
Description
Technical field
The present invention relates to a kind of fruit juice and grain seasoning milk.
Background technology
Cereals sterile milk in the market, majority are take sweet milk or dairy products as raw material, add the neutral products that white granulated sugar and the modulation of other raw material form. Protein content is not less than 2.3% and is called flavored milk in the finished product, and main component is fresh milk, white granulated sugar, cereal material, stabilizing agent, flavoring essence etc. This type of flavored milk is positioned dinner, need to be rich in the somatogenic need that certain protein, fat satisfy human body, has added simultaneously malt flour, malt extract, oatmeal, the cereal nutriments such as mixture of the one matter such as corn flour or several materials. In China resident's meals, the protein of 60～70% heat energy and 60% being arranged approximately from cereal, is the important sources of B family vitamin in the meals, and a certain amount of inorganic salts also are provided simultaneously, it is combined with milk, and the nutritional need of product is satisfied greatly. Every kind of cereals material has its unique nutritive value, for example, malt flour forms with the fructus hordei germinatus hydrolysis, contain a certain amount of mineral matter such as potassium, calcium, phosphorus and trace element such as copper, iron, zinc etc., also has more B family vitamin, this can promote human calcium's absorption, also can replenish mineral trace element and B family vitamin that human body runs off. Soluble dietary fiber contained in the malt flour not only has certain health care, but also can give the certain satiety of people, people is drunk no longer feel hungry later.
For another example corn flour, it contains vitamin E, lecithin, calcium, phosphorus, glutamic acid, compound sugar, food fiber, carrotene, mineral matter etc. To human body have brain tonic, anti-ageing, reduce the effect such as serum cholesterol.
The packing of the cereal sterilizing flavouring milk product on the market mainly contains Tetra Pak, Lilezhen, Bai Libao, Kang Meibao etc., and basic production technology is as follows:
1 batching: after the abundant dissolving such as thickener, emulsifying agent, cereal material, white granulated sugar, squeeze in the material-compound tank, with the abundant mixing of milk;
2 preheatings: preheat temperature is 50-70 ℃;
3 homogeneous: pressure is 15-25MPa, and temperature is 50--70 ℃;
4. pasteurize: sterilization temperature should be controlled at 75 ℃-95 ℃, and the time is about 15 seconds;
5. temporary: as to add flavor substance;
6. sterilization: material carries out sterilization, reaches commercial sterilization;
7. can:
8. packing, check are dispatched from the factory after qualified.
Because single cereals flavored milk product can satisfy the nutritional need of certain group of people to a certain extent, therefore the exhibition of cereals sterilizing flavouring suppurative mastitis is swift and violent on the market, kind is very various at present, but integral product is improved aspect going deep into little in mouthfeel, local flavor, nutrition, mouthfeel, local flavor are single, the reasonably combined structure of nutrition is not comprehensive, can't satisfy the consumer to the requirements at the higher level of natural, green and nutrition.
Summary of the invention
The purpose of this invention is to provide a kind of mouthfeel, nutritious grain flavouring milk and preparation method thereof.
Grain flavouring milk provided by the present invention, contain the component of following weight portion:
Milk 75-95,
Cereal material 0.1-10,
Fruit juice 0.1-10,
Sugar 2-7,
Stabilizing agent 0.1-1,
Flavoring essence 0.05-0.2.
Wherein, common cereal crops comprise rice, corn, millet, barley, buckwheat and jowar etc., and these bread crops can add in the milk through after the deep processing, keep its original local flavor and nutritive value; Cereal material is selected malt flour among the present invention, malt extract, oatmeal, pearling cone meal, black rice flour, corn flour, oatmeal, buckwheat, millet powder, glutinous rice flour, one or more in coarse rice powder and the coixlacrymajobi powder.
Fruit juice is selected cider, orange juice, strawberry juice, kiwi-fruit juice, Chinese flowering quince juice, grape juice, pineapple juice, asparagus juice, mango juice, lemon juice, pineapple juice, orange juice, bananas juice, one or more in shaddock juice and the watermelon juice etc.
Stabilizing agent is combined by emulsifying agent and thickener, and the weight ratio of thickener and emulsifying agent is 1 in the patent of the present invention: 1-3. Emulsifying agent is selected one or more in glycerin monostearate, diacetyl tartarate list glyceride, the Sodium Caseinate etc.; Thickener is selected from one or more in carragheen, Arabic gum, guar gum, sodium alginate and the gelatin etc.
Flavoring essence is selected from wheat essence, oatmeal essence, corn essence, aloe flavour, Fructus Hordei Germinatus essence, strawberry essence, black rice essence, flavoring banana essence, oat essence, "Hami" melon essence, one or more in the essence such as pawpaw essence and glutinous rice essence.
Added various fruit juice in the fruit juice and grain seasoning milk of the present invention, realized the combination of fruit vitamin and cellulose, cereals nutriment and milk protein, made the nutrition of product more reasonable, more balanced; Add different fruit juice and make the product nutritional need clear, satisfy different consumers' taste demand, simultaneously to compare mouthfeel full, lubricated with original single cereals product, can improve greatly mouthfeel. The advantages such as the nutritive value of rich choice of products of the present invention can satisfy children and adolescents and working clan's nutritional need, and while product self is tasty, convenient have very strong market demand prospect.
The specific embodiment
Embodiment 1, cider grain flavouring milk
Prescription (in 1 ton):
Milk: 900.0 kilograms of white granulated sugars: 0.8 kilogram of diacetyl tartarate list of 60.0 kilograms of glycerin monostearates glyceride: 0.4 kilogram, guar gum: 0.2 kilogram of gelatin: 0.3 kilogram of carragheen: 0.2 kilogram of Arabic gum: 0.1 kilogram of cider: 15 kilograms of malt flours: 22 kilograms of wheat essences: 0.6 kilogram of oatmeal essence: 0.4 kilogram
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
Cider: 40 Baume degrees
Malt flour: protein 〉=3%, particle order number is not less than 80 orders
Preparation process:
1) 4 ℃ cold milk is squeezed in the pill tank; In sugar dissolving kettle, squeeze into an amount of milk (ratio of milk consumption and emulsifying agent, thickening agent mixture was greater than 50: 1) and be warming up to 53 ℃, slowly join sugar, emulsifying agent, the thickener (mixture of emulsifying agent, thickener and the mixed proportion of white granulated sugar were less than 1: 5) that mixes in the sugar dissolving kettle and stir, continue to be warming up to 72 ℃ of stirrings and add remaining white granulated sugar stirring 10 minutes after 15 minutes, until feed liquid is squeezed into pill tank after merging fully.
2) dissolve cider, malt flour with cold milk, note concentration of ordinary dissolution, guarantee dissolved matter 10% solution concentration PH 〉=5.0, can in feed liquid, add natrium citricum in right amount and regulate PH, squeeze into pill tank after mixing; Press the formula ratio constant volume with remaining milk;
3. preheating: be preheating to 65 ℃ by the hot plate mixed material of changing commanders.
4. homogeneous: homogenization pressure is 25MPa, and the one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 9MPa.
5. pre-sterilizing: sterilization temperature is controlled at 90 ℃/15 seconds
6. cooling: by the milk cooling to 6 of cold drawing after with pre-sterilizing ℃.
7. constant volume: feed liquid is demarcated again, and calculates the amount of adding flavorant, slowly joins in the feed liquid of stirring, stirs at least 15 minutes, and flavorant and milk are fully merged;
8. ultra high temperature short time sterilization: the inlet temperature of material is controlled in 30 ℃, and sterilising temp is 137 ℃ ± 2 ℃/4-6 second.
9. sterile filling: the milk after the sterilization is carried and is namely obtained the invention product in aseptic condition lower seal can through aseptic pipeline.
Embodiment 2, asparagus juice grain flavouring milk
Prescription (in 1 ton):
Milk: milk: 880.0 kilograms of white granulated sugars: 0.9 kilogram of diacetyl tartarate list of 65.0 kilograms of glycerin monostearates glyceride: 0.4 kilogram of guar gum: 0.2 kilogram of gelatin of 0.3 kilogram of carragheen: 0.3 kilogram of asparagus juice: 32 kg corn powder: 20 kg corn essence: 0.5 kilogram of aloe flavour: 0.4 kilogram
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
Corn flour: particle order number is not less than 60 orders
Asparagus juice: 50 Baume degrees.
Process according to embodiment 1 is prepared, and obtains product.
Embodiment 3, bananas juice grain flavouring milk
Prescription (in 1 ton):
Milk: 900.0 kilograms of white granulated sugars: 0.2 kilogram of diacetyl tartarate list of 0.8 kilogram of Sodium Caseinate of 70.0 kilograms of glycerin monostearates glyceride: 0.4 kilogram, guar gum: 0.2 kilogram of gelatin: 0.15 kilogram of bananas juice of 0.25 kilogram of carragheen: 15 kilograms of black rice flours: 5 kilograms of black rice essence of 7 kilograms of coarse rice powders: 0.3 kilogram of flavoring banana essence: 0.7 kilogram
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
Bananas juice: 55 Baume degrees
Black rice flour: particle order number is not less than 60 orders
Coarse rice powder: particle order number is not less than 60 orders
Process according to embodiment 1 is prepared, and obtains product.
Embodiment 4, Cantaloupe juice grain flavouring milk
Prescription (in 1 ton):
Milk: 910.0 kilograms of white granulated sugars: 0.8 kilogram of diacetyl tartarate list of 50.0 kilograms of glycerin monostearates glyceride: 0.5 kilogram, 0.1 kilogram of guar gum of sodium alginate: 0.25 kilogram of gelatin: 0.15 kilogram of Cantaloupe juice of 0.3 kilogram of carragheen: 15 kilograms of malt flours: 7 kilograms of oatmeals: 9 kilograms of oat essence of 6 kg corn powder: 0.4 kilogram of "Hami" melon essence: 0.5 kilogram
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
Cantaloupe juice: 40 Baume degrees
Oatmeal: particle order number is not less than 60 orders
Malt flour: protein 〉=3%, particle order number is not less than 60 orders
Corn flour: particle order number is not less than 60 orders
Process according to embodiment 1 is prepared, and obtains product.
Embodiment 5, Chinese flowering quince juice/cider grain flavouring milk
Prescription (in 1 ton):
Milk: 900.0 kilograms of white granulated sugars: 0.8 kilogram of diacetyl tartarate list of 60.0 kilograms of glycerin monostearates glyceride: 0.4 kilogram, modified soy bean lipoid: 0.2 kilogram of guar gum: 0.25 kilogram of gelatin of 0.3 kilogram of carragheen: 10 kilograms of glutinous rice flours of 15 kilograms of ciders of 0.25 kilogram of Chinese flowering quince juice: 6 kilograms of pawpaw essence of 6 kilograms of coixlacrymajobi powders: 0.5 kilogram of glutinous rice essence: 0.3 kilogram
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
Glutinous rice flour: particle order number is not less than 60 orders
Coixlacrymajobi powder: particle order number is not less than 60 orders
Chinese flowering quince juice: 50 Baume degrees
Cider: 40 Baume degrees
Process according to embodiment 1 is prepared, and obtains product.
Embodiment 6, strawberry juice/blueberry juice grain flavouring milk
Prescription (in 1 ton):
Milk: 900.0 kilograms of white granulated sugars: 1 kilogram of diacetyl tartarate list of 60.0 kilograms of glycerin monostearates glyceride: 0.55 kilogram, guar gum: 0.15 kilogram of gelatin of 0.2 kilogram of carragheen: 10 kilograms of oatmeals of 15 kilograms of blueberry juices of 0.2 kilogram of strawberry juice: 6 kilograms of mixing of 6 kilograms of buckwheats certain kind of berries essence: 0.6 kilogram of wheat essence: 0.3 kilogram
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
Oatmeal: particle order number is not less than 60 orders
Buckwheat: particle order number is not less than 60 orders
Strawberry juice: 40 Baume degrees
Blueberry juice 30 Baume degrees
Process according to embodiment 1 is prepared, and obtains product.
Embodiment 7, orange juice/mango juice/shaddock juice grain flavouring milk
Prescription (in 1 ton):
Milk: 880.0 kilograms of white granulated sugars: 1.1 kilograms of diacetyl tartarate lists of 65.0 kilograms of glycerin monostearates glyceride: 0.4 kilogram, 0.1 kilogram of guar gum of sodium alginate: 0.15 kilogram of gelatin of 0.2 kilogram of carragheen: 10 kilograms of glutinous rice flours of 10 kilograms of shaddock juice of 15 kilograms of mango juices of 0.2 kilogram of orange juice: 5 kilograms of mixed fruit essence of 5 kilograms of millet powder of 7 kilograms of coixlacrymajobi powders: 0.3 kilogram-meter essence: 0.25 kilogram of orange essence: 0.3 kilogram
Raw material standard:
Milk: protein 〉=2.95% fat 〉=3.0% non-fat solid 〉=8.5%
White granulated sugar: meet country-level standard.
Glutinous rice flour: particle order number is not less than 60 orders
Coixlacrymajobi powder: particle order number is not less than 60 orders
Millet powder: particle order number is not less than 60 orders
Orange juice: 35 Baume degrees
Shaddock juice: 30 Baume degrees
Mango juice: 40 Baume degrees
Process according to embodiment 1 is prepared, and obtains product.
The test effect of embodiment 8, products taste
Take embodiment 1-7 products obtained therefrom as laboratory sample, carry out the taste tests of product:
Test number: 350 people;
Test mode: adopt the mode of tasting that several indexs such as local flavor, mouthfeel, milk degree, plumpness, sugariness and nutritive value approval of product are estimated, adopt the mode of blank marking to carry out, the full marks of its flavor and plumpness are 10 minutes, the full marks of other indexs are 20 minutes, mark is higher, and effect is better. Carry out statistical analysis to tasting the result, such as table 1:
Table 1 product taste index test tables of data
| Index and mark | The commercially available prod similar bread basket of fruit juice (not with) | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| Local flavor (10) | 7.0 | 9.2 | 8.5 | 8.8 | 8.4 | 8.6 | 8.7 | 8.4 | |
| Mouthfeel (20) | 14.0 | 17. | 18.0 | 17. | 19. | 17. | 16 | 17 | |
| Milk degree (20) | 15.0 | 16 | 18.5 | 18 | 17. | 18. | 16 | 17.5 | |
| Plumpness (10) | 7.0 | 8.6 | 8.9 | 8.5 | 8.7 | 8.9 | 9.2 | 9.5 | |
| Sweetness (20) | 15.0 | 16.0 | 17.0 | 16.5 | 17.5 | 18. | 16 | 17 | |
| Recognized nutritional value To (20) | 13.0 | 16 | 18.5 | 17.50 | 17.0 | 18.0 | 19.0 | 19 | |
| Overall Evaluate (People Number) | Happy Happy | 200.0 | 280 | 260.0 | 269.0 | 290.0 | 256.0 | 278 | 257 |
| Good Good | 60.0 | 50.0 | 43.0 | 51.0 | 33 | 60 | 46 | 52.0 | |
| A GENERAL | 90.0 | 20.0 | 47.0 | 30.0 | 27.0 | 34 | 26 | 41.0 | |
The above data show that the present invention is fruit juice flavored cereal grain than ordinary milk flavored milk, whether in flavor, mouth
Have shown significant improvement sense, but also in recognition of nutrients have a higher identification rate, and the market's preference
Much higher than ordinary cereal flavored milk.
Example 9, the product system stability test
The product in Example 1-7 for the experimental samples and incubated at room temperature (18-36 ℃) for static environmental conditions
For observation, detection of protein products, cereals and fruit juices amount of precipitation;
Protein stability test: Weigh a certain amount of products embodiment, the supernatant was decanted products, through differential
Method measured directly the amount of precipitate (wet weight) of the total weight of calculating the proportion of the precipitate and thus reactive protein, grains and
Sedimentation juice, the results shown in Table 2.
Table 2 Product protein stability table
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | Example 7 | Ordinary flavored milk | |
| 10 days | Products without eggs White, grains and Juice precipitation, System stability. | Products without eggs White, grains and Juice precipitation, System stability. | Products without eggs White, grains and Juice precipitation, System stability. | Products without eggs White, grains and Juice precipitation, System stability. | Products without eggs White, grains and Juice precipitation, System stability. | Products without eggs White, grains and Juice precipitation, System stability. | Products without eggs White, grains and Juice precipitation, System stability. | Products without protein, Cereals and fruit juices Precipitation, system stability Fixed. |
| 30 days | Product system Stability, precipitation Material accounted for 0.15% | Product system Stability, precipitation Matter 0.1% | Product system Stability, precipitation Material accounted for 0.17% | Product system Stability, precipitation Material accounted for 0.18% | Product system Stability, precipitation Matter 0.2% | Product system Stability, precipitation Material accounted for 0.22% | Product system Stability, precipitation Material accounted for 0.24% | Product little Shen Precipitate the total weight 0.25% |
| 55 days | Slight Shen Precipitate of the total Weight 0.51% | Slight precipitation Material, the total weight 0.4% | Slight Precipitation, sedimentation Matter 0.56% | Slight precipitation Material, the total weight 0.58% | Slight precipitation Material, the total weight The 0.59% | Slight precipitation Material, the total weight 0.61% | Slight precipitation Material, the total weight The 0.63% | A small amount of sediment, Total weight 0.65% |
| 75 days | Small Shen Precipitate of the total Weight 0.81% | Small amount of precipitation Material, the total weight 0.72% of the | Small amount of precipitation Material, the total weight 0.89% | Small amount of precipitation Material, the total weight The 0.91% | Small amount of precipitation Material, the total weight The 0.93% | Small amount of precipitation Material, the total weight 0.98% | Small amount of precipitation Material, the total weight 1.0% | Precipitate more, Of the total weight of 1.02% |
| 95 days | Certain Precipitate, representing Total weight 1.3% | Certain Precipitate, representing Total weight 1.3% | Most of the valley Precipitation, Shen Precipitate of the total Weight 1.35% | Most of the valley Precipitation, accounting Total weight 1.38% | Majority of fruit Juice precipitate, Total weight 1.42% | Certain Precipitate, representing Total weight 1.52% | Certain Precipitate, representing Total weight 1.6 | There cereals and eggs White precipitate Total weight 1.7% |
| 125 days | Precipitate open Began to increase, accounting for Total weight 2.10% | Precipitate open Began to increase, accounting for Total weight 2.00% | Precipitate than Obviously, the total 2.00% weight | Increasing precipitate Plus the total weight The 2.40% | Precipitate out Now obvious, accounting Total weight 2.68% | Precipitate out Now obvious, accounting Total weight 2.89% | Precipitate out Now obvious, accounting Total weight 3.01% | Precipitate appeared Obviously, the total weight 3.10% |
| 160 days | Precipitate out Appear significant, accounting for Total weight 3.02% | Precipitate than Obviously, accounting Total weight 2.99% | Precipitate out Significantly increased, accounting for Total weight 3.00% | Precipitate out Significantly increased, accounting for Total weight 3.57% | Precipitate out Now obvious, accounting Total weight 3.78% | Precipitate out Now obvious, accounting Total weight 3.96% | Precipitate out Now obvious, accounting Total weight 4.00% | Precipitate appeared Obviously, the total weight The 4.10% |
The results show that the product of the invention the overall stability and good performance, can make milk protein, cereals, fruit and stable
Exists in the liquid phase, reducing the protein precipitation cohesion, stability and even better than the market does not add juice of similar products,
Meet the market nutrition, health and safety requirements.
Example 10, the product of floating fat and water separation condition
The product in Example 1-7 for the experimental samples at room temperature (18-36 ℃) environmental conditions still observed
Observation and analysis of water products fat floating situation.
Floating fat testing situations: the embodiment of the kind on the market of products and flavored milk for cereal cut package, observed floating
And analysis of water, the results are shown in Table 3.
Table 3 products fat floating circumstances Observation Records
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | Example 7 | Ordinary flavored milk | |
| 10 days | Product to normal No abnormalities, body System stability | Product to normal No abnormalities, body System stability | Product to normal Same, system Stable | Product to normal Same, system Stable | Product to normal Same, system Stable | Product to normal Same, system Stable | Product to normal Same, system Stable | No product to normal Iso, system stability Fixed |
| 30 days | The upper level has not Several obvious A fat Road Floating; without analysis Water phenomenon | The upper level has not Several obvious A fat Road Floating; without analysis Water phenomenon | The upper level has not Several obvious A fat Road Floating; without analysis Water phenomenon | The upper level has not Several obvious A fat Road Floating; without analysis Water phenomenon | The upper level has not Several obvious A fat Road Floating; without analysis Water phenomenon | The upper level has not Several obvious A fat Road Floating; without analysis Water phenomenon | The upper level has not Several obvious A fat Road Floating; without analysis Water phenomenon | The upper level has unknown Several significant fat Fatty Road Floating; without analysis Water phenomenon |
| 55 days | Increased fat Road Plus, but not shape Into the fat layer; No analysis of water present Elephant | Increased fat Road Plus, but not shape Into the fat layer; No analysis of water present Elephant | Increased fat Road Canada, focusing on Corners; without analysis Water phenomenon | Increased fat Road Canada, focusing on Corners; without analysis Water phenomenon | Increased fat Road Canada, focusing on Corners; without analysis Water phenomenon | Fat Road open Began to increase, and more Focus on the number of Corners; without analysis Water phenomenon | Fat Road open Began to increase, and more Focus on the number of Corners; without analysis Water phenomenon | Fat Road Number Significantly more than the actual Cases, but no Fat layer shape Into, no analysis of water Phenomenon |
| 75 days | Increased fat Road More, is not formed Fat layer; no Analysis of water phenomenon | Increased fat Road More, is not formed Fat layer; no Analysis of water phenomenon | Increased fat Road More, is not formed Fat layer; no Analysis of water phenomenon | Increased fat Road And more, to the middle Move diffusion Grease is not formed Fat layer; without analysis Water phenomenon | Increased fat Road And more, to the middle Move diffusion Grease is not formed Fat layer; without analysis Water phenomenon | Increased fat Road And more, to the middle Move diffusion Grease is not formed Fat layer; without analysis Water phenomenon% | Increased fat Road And more, to the middle Move diffusion Grease is not formed Fat layer; without analysis Water phenomenon | Fat layer is not shaped Into; fat Road Increased, no analysis Water phenomenon, on Floating relatively strict Weight |
| 95 days | Have formed lipid Fat layer chemotaxis Potential, the corners are By a thin Aggregates; No analysis of water present Elephant | Have formed lipid Fat layer chemotaxis Potential, the corners are By a thin Aggregates; No analysis of water present Elephant | Have formed lipid Fat layer chemotaxis Potential, the corners are By a thin Aggregates; No analysis of water present Elephant | Have formed lipid Fat layer chemotaxis Potential, the corners are By a thin Aggregates; No analysis of water present Elephant | Have formed lipid Fat layer chemotaxis Potential, the corners are By a thin Aggregates; No analysis of water present Elephant | Have formed lipid Fat layer chemotaxis Potential, the corners are By a thin Aggregates; No analysis of water present Elephant | Have formed lipid Fat layer chemotaxis Potential, the corners are By a thin Aggregates; No analysis of water present Elephant | Close to the Move closer to the heart, while Angle formed thin Fat accumulation Things; no analysis of water Phenomenon |
| 125 Day | Form a thin The fat layer, Gently blow After the break; no Analysis of water | Form a thin The fat layer, Gently blow After the break; No analysis of water | Form a thin The fat layer, Gently blow After the break; No analysis of water | Form a thin The fat layer, Gently blow After the break; No analysis of water | Form a thin The fat layer, Gently blow After the break; dumping Down of fat Channel flow to the No analysis of the Ministry of Water | Form a thin The fat layer, Gently blow After the break; dumping Down of fat Channel flow to the No analysis of the Ministry of Water | Form a thin The fat layer, Gently blow After the break; dumping Down of fat Channel flow to the No analysis of the Ministry of Water | Form a thin Fat layer, the light Light blows backlash Break; dumping Fat channel flow to No analysis of the lower part Water |
| 160 Day | Fat layer over Thin, observed from To the more obvious; No analysis of water | Fat layer over Thin, observed from To the more obvious; No analysis of water | Fat layer over Thin, observed from To the more obvious; No analysis of water | Fat layer over Thin, observed from To the more obvious; No analysis of water | Fat layer over Thin, dumping Fat channel flow To the middle; No analysis of water and watch Observed up next Significantly; no analysis of water | Fat layer over Thin, dumping Fat channel flow To the Central Concept Observed up next Significantly; no analysis of water | Fat layer over Thin, dumping Fat channel flow To the Central Concept Observed up next Significantly; no analysis of water | Fat layer over Thin, dumping Fat Road extension Central to the next, Observe them out Significantly; no analysis of water |
The results show that the present invention cereal milk juice good stability, no syneresis phenomenon, the state is better than similar
Cereal flavored milk, can provide consumers with a safe, high-quality, nutritious products.
Claims (6)
1 A fruit flavored cereal milk, containing the following components by weight:
Milk 75-95,
Cereals substance 0.1-10,
Juice 0.1-10,
Sugar 2-7,
0.1-1 stabilizer,
Flavor 0.05-0.2.
2, according to claim 1, wherein the cereal fruit flavored milk, characterized in that: said solid substances selected from wheat
Bud powder, malt extract, oatmeal, barley flour, rye flour, corn flour, oat flour, buckwheat flour, glutinous rice flour, millet flour,
Brown rice flour and barley flour in one or several.
3, according to claim 1, wherein the cereal fruit flavored milk, wherein: said juice is selected from apple juice,
Orange juice, strawberry juice, monkey juice, papaya juice, grape juice, pineapple juice, mango juice, lemon juice, pineapple juice, orange
Juice, banana juice, aloe vera juice, grapefruit juice and watermelon juice of one or several.
4, according to claim 1, wherein the cereal fruit flavored milk, characterized in that: said stabilizer by the emulsifier
And a thickener combination of the thickening and the weight ratio of said emulsifier 1:1-3.
5, according to claim 4, wherein the flavored milk, fruit juice cereals, characterized in that: said emulsifier is selected from monostearate
Fatty acid esters, diacetyl tartaric acid monoglyceride, sodium caseinate in one or more of; said thickener is selected from the card
Tara gum, gum arabic, guar gum, sodium alginate and gelatin in one or several.
6, according to claim 1, wherein the cereal fruit flavored milk, characterized in that: said selected wheat Flavor
Fragrant flavor, oatmeal flavor, corn flavor, aloe flavor, malt flavor, strawberry flavor, black rice flavor, banana incense
Fine, oat flavor, melon flavor, papaya flavors and flavor glutinous rice in one or several.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100674743A CN1820613A (en) | 2006-03-29 | 2006-03-29 | Fruit juice and grain seasoning milk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100674743A CN1820613A (en) | 2006-03-29 | 2006-03-29 | Fruit juice and grain seasoning milk |
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| CN1820613A true CN1820613A (en) | 2006-08-23 |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100426976C (en) * | 2007-04-09 | 2008-10-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavouring milk and preparing method |
| CN100435644C (en) * | 2007-05-18 | 2008-11-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Neutral seasoning milk containing edible plant granules and its producing method |
| CN100441100C (en) * | 2007-02-13 | 2008-12-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain flavouring milk comprising nut granule and production method thereof |
| CN101099512B (en) * | 2007-08-22 | 2010-06-23 | 内蒙古伊利实业集团股份有限公司 | Cereal-granules-containing seasoning milk or milk beverage and producing method thereof |
| CN102125101A (en) * | 2011-01-26 | 2011-07-20 | 北京三元食品股份有限公司 | Environmental-friendly heath-preserving milk and preparation method thereof |
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| CN101455424B (en) * | 2007-12-12 | 2012-09-05 | 内蒙古伊利实业集团股份有限公司 | Blending type vegetable and fruit juice beverage and production method thereof |
| CN103141577A (en) * | 2012-11-15 | 2013-06-12 | 柳州市京阳节能科技研发有限公司 | Grain pulp milk |
| CN103190484A (en) * | 2013-04-23 | 2013-07-10 | 花春敏 | Production method of banana milk |
| CN103734328A (en) * | 2013-11-28 | 2014-04-23 | 蚌埠海上明珠农业科技发展有限公司 | Coconut aroma fresh milk beverage and preparation method thereof |
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| CN105707267A (en) * | 2016-03-10 | 2016-06-29 | 李煜 | Fruit milk and making method thereof |
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| CN100441100C (en) * | 2007-02-13 | 2008-12-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain flavouring milk comprising nut granule and production method thereof |
| CN100426976C (en) * | 2007-04-09 | 2008-10-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavouring milk and preparing method |
| CN100435644C (en) * | 2007-05-18 | 2008-11-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Neutral seasoning milk containing edible plant granules and its producing method |
| CN101099512B (en) * | 2007-08-22 | 2010-06-23 | 内蒙古伊利实业集团股份有限公司 | Cereal-granules-containing seasoning milk or milk beverage and producing method thereof |
| CN101455424B (en) * | 2007-12-12 | 2012-09-05 | 内蒙古伊利实业集团股份有限公司 | Blending type vegetable and fruit juice beverage and production method thereof |
| CN101664056B (en) * | 2009-09-22 | 2012-07-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and production method thereof |
| CN102125101A (en) * | 2011-01-26 | 2011-07-20 | 北京三元食品股份有限公司 | Environmental-friendly heath-preserving milk and preparation method thereof |
| CN102125101B (en) * | 2011-01-26 | 2013-02-20 | 北京三元食品股份有限公司 | Environmental-friendly heath-preserving milk and preparation method thereof |
| CN102429025A (en) * | 2011-10-21 | 2012-05-02 | 赵崇哲 | Fruit milk and preparation method thereof |
| CN103141577A (en) * | 2012-11-15 | 2013-06-12 | 柳州市京阳节能科技研发有限公司 | Grain pulp milk |
| CN103859035A (en) * | 2012-12-14 | 2014-06-18 | 张玉庆 | Mixed juice beverage |
| CN103190484A (en) * | 2013-04-23 | 2013-07-10 | 花春敏 | Production method of banana milk |
| CN103734335A (en) * | 2013-11-28 | 2014-04-23 | 蚌埠海上明珠农业科技发展有限公司 | Fresh fragrance lemon fresh milk beverage and preparation method thereof |
| CN103734328A (en) * | 2013-11-28 | 2014-04-23 | 蚌埠海上明珠农业科技发展有限公司 | Coconut aroma fresh milk beverage and preparation method thereof |
| CN104322691A (en) * | 2014-10-02 | 2015-02-04 | 李忠平 | Milk processing method |
| CN104305422A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Apple-aloe-milk compound fermented beverage and making method thereof |
| CN104430887A (en) * | 2014-12-13 | 2015-03-25 | 重庆光大(集团)有限公司 | Preparation method of banana mixed milk |
| CN105341158A (en) * | 2015-11-20 | 2016-02-24 | 光明乳业股份有限公司 | Strawberry milk and preparation method thereof |
| CN105341158B (en) * | 2015-11-20 | 2019-03-12 | 光明乳业股份有限公司 | A kind of Milk and Strawberry and preparation method thereof |
| CN105707267A (en) * | 2016-03-10 | 2016-06-29 | 李煜 | Fruit milk and making method thereof |
| CN107801777A (en) * | 2017-10-24 | 2018-03-16 | 贵州百科薏仁生物科技有限公司 | A kind of adlay black rice milk beverage and its production technology |
| CN108142560A (en) * | 2018-02-02 | 2018-06-12 | 贵州工业职业技术学院 | A kind of Kiwi berry wheat milk and preparation method thereof |
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