CN1899057A - Novel milk and fruit product and its processing method - Google Patents
Novel milk and fruit product and its processing method Download PDFInfo
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- CN1899057A CN1899057A CN 200610019701 CN200610019701A CN1899057A CN 1899057 A CN1899057 A CN 1899057A CN 200610019701 CN200610019701 CN 200610019701 CN 200610019701 A CN200610019701 A CN 200610019701A CN 1899057 A CN1899057 A CN 1899057A
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- butter
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- oil
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Abstract
The present invention is a new type of milk product and making process. The milk product is produced with ghee and milk dregs as main material as well as food emulsifier and coating wall material. Ghee is prepared into powdered ghee oil through forming microcapsule and spray drying, milk dregs is crushed into milk dregs powder, the powdered ghee oil in 10-90 wt% and the milk dregs powder in 10-90 wt% are mixed through stirring, and the mixture is further tabletted into milk tablet product. The milk tablet product is convenient in eating and is served as instant food.
Description
Technical field
The present invention relates to a kind of novel milk and fruit product and processing method thereof.
Background technology
Buttered tea is collector's indispensable drink of living.Special tealeaves is become juice, and butter, salt and refining spices stir into the shape of getting along swimmingly with each other with the tea bar in the tea bucket in addition, promptly are buttered teas.Milk slag and butter are accompanied, and obtain through refining to form from milk.Milk slag white, flavor acid has extremely strong digestion-aid effect, and the Tibetan that go out often are with the milk slag in case the water and soil discomfort.The milk slag is to obtain through refining to form from yak milk, yak milk make isolate butter after, remaining milk with fire boil the back cooling sour milk water, filtering after the drying of anhydrating is exactly the slag of suckling.
Summary of the invention
The purpose of this invention is to provide a kind of novel milk and fruit product and processing method thereof, it processes through modern technologies with traditional butter and milk dregs food.
The present invention is achieved like this, its primary raw material is butter and milk slag, assist in food emulsifying agent and package wall material, butter is made the butter powdered oil through the microencapsulation spray-drying, the milk slag mixes after crushed and adds the butter powdered oil, and its weight hundred numbers are: milk dreg powder 10%-90%, butter powdered oil 10-90%.Described food emulsifying agent is lecithin, single diacylglycerol, carboxymethyl cellulose; Described package wall material is dextrin, cyclodextrin, rice syrup, corn syrup, malto-oligosaccharide, casein, soybean protein isolate, and the wall material can adopt wherein a kind of, also can adopt two or more mixture of any ratio to make the package wall material.Preparation method of the present invention is: (1) butter preliminary treatment: with leaving standstill 2-10 hour after the butter fusion, separate the water and the impurity of bottom precipitation, also can adopt oil-water separator to divide dried up and impurity butter fusion back; (2) microencapsulation: butter that will anhydrate and mix and food emulsifying agent join emulsifying in the package wall material aqueous solution, with the grease embedding, form stable oil-in-water phase at emulsifying agent effect lower wall material; (3) spray-drying: adopt centrifugal spray drying or pressure spray dryer method, make the butter powdered oil, spray-dired EAT is 140 ℃-200 ℃, and leaving air temp is 75 ℃-110 ℃; (4) mixing is sieved: butter powdered oil and milk dreg powder were mixed 100 mesh sieves, and the time of stirring is 10-25 minute; (5) hot air sterilization: step (4) gained powder is placed in the baking oven sterilizes, 100～105 ℃ of temperature were sterilized 1 hour; (6) compressing tablet packing: the powder behind the hot air sterilization is carried out compressing tablet, and compressing tablet pressure is between 58～65MPa, and 20～25 ℃ of operating ambient temperatures, relative air humidity are 45%～60%.
Advantage of the present invention: (1) processing adopts microcapsule embedded back spray-drying to get the butter powdered oil, and butter powdered oil and milk dreg powder mix, and get novel milk and fruit product through compressing tablet again, can large-scale industrial production; (2) product is a tablet, instant; (3) can make instant food and travelling products.
The specific embodiment
Embodiment 1,
The water preparation: 50 gram cyclodextrin, 50 gram dextrin and 5 gram caseins, 2 gram carboxymethyl celluloses are dissolved in 80 ℃ of hot water of 200 grams fully; The oil phase preparation: 105 gram butter add 2 gram lecithin, the single diacylglycerol of 4 grams, 4 gram sucrose esters and fusion fully through leaving standstill water and the impurity that separated the bottom precipitation in 6 hours; 80RPM (rev/min) rotating speed oil phase is added water after at the pressure homogeneous secondary of 40MPa, spray-drying is made the butter powder; Spray-dired EAT is 190 ℃, and spray-dired leaving air temp is 100 ℃; Slag (claiming that also song draws) 20 grams of will suckling are then pulverized the back and are crossed 100 mesh sieves, mix the back with 80g butter powdered oil and stir 20 minutes, and material is placed on and is heated to 100 ℃ in the baking oven, takes out through compressing tablet after 1 hour and makes the Tibetan milk and fruit product.Compressing tablet optimum pressure power is controlled between 60～62MPa, the best effort environment of compressing tablet: 20～25 ℃ of temperature, relative air humidity are 55%～60%.
Embodiment 2,
The water preparation: 80 gram cyclodextrin, 20 gram dextrin and 5 gram caseins, 2 gram carboxymethyl celluloses are dissolved in 80 ℃ of hot water of 200 grams fully; The oil phase preparation: 50 gram butter add 2 gram lecithin, the single diacylglycerol of 4 grams, 4 gram sucrose esters and fusion fully through leaving standstill water and the impurity that separated the bottom precipitation in 6 hours; Spray-drying is made the butter powdered oil, and 40 milk dreg powders are pulverized the back, back and crossed 100 mesh sieves, mixes the back with 40g miscella powdered oil and stirs 15 minutes, and material is placed on and is heated to 100～105 ℃ in the baking oven, takes out through compressing tablet after 1 hour and makes the Tibetan milk and fruit product.Spray-drying and compressing tablet condition are with embodiment 1.
Claims (4)
1, a kind of novel milk and fruit product, it is characterized in that its primary raw material is butter and milk slag, assist in food emulsifying agent and package wall material, butter is made the butter powdered oil through the microencapsulation spray-drying, the milk slag mixes after crushed and adds the butter powdered oil, and its weight hundred numbers are: milk dreg powder 10%-90%, butter powdered oil 10-90%.
2, novel milk and fruit product according to claim 1 is characterized in that described food emulsifying agent is lecithin, single diacylglycerol, carboxymethyl cellulose.
3, novel milk and fruit product according to claim 1, it is characterized in that described package wall material is dextrin, cyclodextrin, rice syrup, corn syrup, malto-oligosaccharide, casein, soybean protein isolate, the wall material can adopt wherein a kind of, also can adopt two or more mixture of any ratio to make the package wall material.
4, the processing method of the described novel milk and fruit product of a kind of claim 1, base is characterised in that step is as follows:
(1) butter preliminary treatment: with leaving standstill 2-10 hour after the butter fusion, separate the water and the impurity of bottom precipitation, or adopt oil-water separator to divide dried up and impurity butter fusion back;
(2) microencapsulation: butter that will anhydrate and mix and food emulsifying agent join emulsifying in the package wall material aqueous solution, with the grease embedding, form stable oil-in-water phase at emulsifying agent effect lower wall material;
(3) spray-drying: adopt centrifugal spray drying or pressure spray dryer method, make the butter powdered oil, spray-dired EAT is 140 ℃-200 ℃, and leaving air temp is 75 ℃-110 ℃;
(4) mixing is sieved: butter powdered oil and milk dreg powder were mixed 100 mesh sieves, and the time of stirring is 10-25 minute;
(5) hot air sterilization: step (4) gained powder is placed in the baking oven sterilizes, 100～105 ℃ of temperature were sterilized 1 hour;
(6) compressing tablet packing: the powder behind the hot air sterilization is carried out compressing tablet, and compressing tablet pressure is between 58～65MPa, and 20～25 ℃ of operating ambient temperatures, relative air humidity are 45%～60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610019701 CN1899057A (en) | 2006-07-21 | 2006-07-21 | Novel milk and fruit product and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610019701 CN1899057A (en) | 2006-07-21 | 2006-07-21 | Novel milk and fruit product and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1899057A true CN1899057A (en) | 2007-01-24 |
Family
ID=37655193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610019701 Pending CN1899057A (en) | 2006-07-21 | 2006-07-21 | Novel milk and fruit product and its processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1899057A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053762A (en) * | 2013-01-10 | 2013-04-24 | 阳春江 | Recipe and production process of butter ginseng fruit tea beverage |
| CN105166161A (en) * | 2015-08-12 | 2015-12-23 | 甘肃华羚生物技术研究中心 | Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof |
-
2006
- 2006-07-21 CN CN 200610019701 patent/CN1899057A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053762A (en) * | 2013-01-10 | 2013-04-24 | 阳春江 | Recipe and production process of butter ginseng fruit tea beverage |
| CN105166161A (en) * | 2015-08-12 | 2015-12-23 | 甘肃华羚生物技术研究中心 | Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Open date: 20070124 |