CN1919019A - Production method of milk containing natural juice - Google Patents
Production method of milk containing natural juice Download PDFInfo
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- CN1919019A CN1919019A CN 200610104448 CN200610104448A CN1919019A CN 1919019 A CN1919019 A CN 1919019A CN 200610104448 CN200610104448 CN 200610104448 CN 200610104448 A CN200610104448 A CN 200610104448A CN 1919019 A CN1919019 A CN 1919019A
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Abstract
The invention discloses a manufacturing method of dairy produce with natural juice, which comprises the following steps: preparing fresh milk and juice, melting rapidly, sterilizing, canning.
Description
Technical field
The present invention relates to a kind of production method of dairy produce, particularly a kind of production method that contains milk containing natural juice.
Background technology
The nutritive value of dairy produce is generally acknowledged by society.The kind of dairy produce is very many at present, comprises the dairy produce that has added various natural fruits.The patent of invention in China Intellectual Property Office's on January 22nd, 2003 disclosed " matrimony vine milk " by name, number of patent application 01113468.2, this patent is that primary raw material is processed into matrimony vine, fresh milk, be characterized in not only containing rich in protein and fat, also has blood sugar reducing function, can suppress the deposition of fat in liver cell, promote the effect of liver cell regeneration, be a kind of fresh milk drink with health-care efficacy.But owing in fresh milk, added matrimony vine, like this this dairy produce in very short time, will precipitate, layering, this problem is the various bottlenecks that contain the development of fruit juice dairy produce of restriction always, people have taked a lot of methods to solve the problem of precipitated and separated for this reason, but also do not have good solution at present.
Summary of the invention
The present invention has overcome the defective of prior art, and a kind of production method that contains the fresh milk of fruit juice is provided, and by the milk that this processes is produced, can solve effectively that the milk that contains fruit juice for a long time precipitates easily, the problem of layering.
The technical scheme that is adopted is for achieving the above object:
A kind of production method for preparing fruity milk, its procedure of processing is:
The preparation of a, fresh milk: fresh milk behind standardization, clean breast, be cooled to 2-8 ℃ stand-by;
The preparation of b, fruit juice: in fruit juice, add enzyme preparation with natural fruit production, 40-45 ℃ the insulation 60 minutes, be cooled to 2-8 ℃ stand-by;
C, dodge and to melt: after above-mentioned stand-by fresh milk, fruit juice and additive mixed in the ratio of fresh milk 80-90%, fruit juice 9-15%, additive 1-5%, be rapidly heated 70-75 ℃ by heat exchanger and carry out homogeneous, homogenization pressure is 20-30MPa, then the material behind the homogeneous is carried out second homogenate by the heat exchanger fast cooling to 20-25 ℃, homogenization pressure is 15-20MPa;
D, sterilization, canned: the material after the above-mentioned second homogenate is carried out can behind the UHTS, be finished product.
Above-mentioned enzyme preparation is a tannic acid.When tannic acid uses in food at present, mainly be astringent taste, the minimizing precipitation of removing in the fruit.The purpose that adds an amount of tannic acid is the astringent taste of removing in the fruit juice, reduces precipitation, makes the fruit juice clarification that becomes, and addition is conventional use amount.
Above-mentioned additive is one or more composite in sugar, honey, emulsion stabilizer, the flavoring essence.
Above-mentioned fruit juice is one or more composite in the fruit such as cider, grape juice, red date powder, Tomato juice.
The purpose that adds above-mentioned additive and fruit juice is to improve the mouthfeel and the taste of milk, makes it to form the serial milk products that the suitable different consumer groups drink.
By our long-term experiment showed,, can effectively solve the sedimentation problem of the fruity milk that contains fruit juice for a long time by the milk product after " sudden strain of a muscle is melted "." sudden strain of a muscle is melted " is about to fresh milk and after fruit juice mixes, and carries out homogeneous after being climbed to 70-90 ℃ by 2-20 ℃ low temperature, then the material behind the homogeneous dropped to 10-25 ℃ and carries out second homogenate.We are called " sudden strain of a muscle is melted " with this process at present.This process is simple, practical, in the production technology of existing dairy produce, increases " sudden strain of a muscle is melted " technology, just can realize producing the fruit flavoured milk that contains fruit juice.
The specific embodiment:
Embodiment 1: to make double centner matrimony vine milk is that example illustrates its preparation technology.
1, the preparation of fresh milk: at first, pump in the material-compound tank stand-by with after being cooled to 2 ℃ behind the standardization in 82 kilograms of fresh milks process prior arts, the clean breast.
2, the preparation of fruit juice: in 15 kilograms of matrimony vine juice, add an amount of tannic acid, under 40 ℃ of left and right sides temperature, be incubated 60 minutes,, reduce and precipitate, make the fruit juice clarification that becomes to remove the astringent taste in the matrimony vine juice, be cooled to then 2 ℃ standby.
3, the preparation of additive: stand-by with being cooled to 2 ℃ after 2.0 kilograms of white sugar, 0.85 kilogram of honey and 0.15 kilogram of dissolving of emulsion stabilizer, filtration, the pasteurize;
4, dodge and to melt: after above-mentioned stand-by fresh milk, matrimony vine juice and the additive that is cooled to 2 ℃ mixed, be rapidly heated 72 ℃ by heat exchanger and carry out homogeneous, homogenization pressure is 20MPa, then the material behind the homogeneous ℃ is carried out second homogenate by heat exchanger fast cooling to 10, the pressure of second homogenate is 15MPa;
5, sterilization, canned: the material after the above-mentioned second homogenate is carried out can behind the UHTS, be the milk products that contain matrimony vine juice.
Embodiment 2: to make double centner grape juice milk is that example illustrates its preparation technology.
The manufacture craft of grape juice milk is substantially the same manner as Example 1, and its difference is that the fruit juice that adds is grape juice, and its proportion relation is: 0.15 kilogram of 85 kilograms of fresh milks, 12 kilograms of grape juices, 2.0 kilograms of white sugar, 0.85 kilogram of honey and emulsion stabilizer.
Embodiment 3: to make double centner cider milk is that example illustrates its preparation technology.
The manufacture craft of cider milk is substantially the same manner as Example 1, and its difference is that the fruit juice that adds is cider, and its proportion relation is: 0.15 kilogram of 90 kilograms of fresh milks, 9 kilograms of ciders, 0.85 kilogram of white sugar and emulsion stabilizer.
Embodiment 4: to make double centner red date milk is that example illustrates its preparation technology.
The manufacture craft of red date milk is substantially the same manner as Example 1, and its difference is that the fruit juice that adds is jujube juice, and its proportion relation is: 0.15 kilogram of 88 kilograms of fresh milks, 12 kilograms of jujube juices, 0.85 kilogram of honey and emulsion stabilizer.
Embodiment 5: to make double centner tomato milk is that example illustrates its preparation technology.
The manufacture craft of tomato milk is substantially the same manner as Example 1, and its difference is that the fruit juice that adds is Tomato juice, and its proportion relation is: 0.15 kilogram of 84.85 kilograms of fresh milks, 15 kilograms of Tomato juice and emulsion stabilizer.
In the embodiment of above-mentioned 2-5, dodge chilling temperature and the homogenization pressure such as the following table of various materials when melting
| Embodiment | 2 | 3 | 4 | 5 |
| The various materials chilling temperatures for the treatment of | 5℃ | 10℃ | 15℃ | 20℃ |
| Homogenization pressure and temperature | 25MPa 75℃ | 26MPa 80℃ | 30MPa 90℃ | 23MPa 78℃ |
| Second homogenate pressure and temperature | 18MPa 12℃ | 18MPa 20℃ | 20MPa 25℃ | 16MPa 15℃ |
Claims (6)
1, a kind of production method that contains milk containing natural juice, its procedure of processing is:
The preparation of a, fresh milk: fresh milk behind standardization, clean breast, be cooled to 2-8 ℃ stand-by;
The preparation of b, fruit juice: in the fruit juice of producing with natural fruit, add an amount of enzyme preparation, 40-45 ℃ of insulation 60 minutes, be cooled to 2-8 ℃ stand-by;
C, dodge and to melt: after above-mentioned stand-by fresh milk, fruit juice and additive mixed in the ratio of fresh milk 80-90%, fruit juice 9-15%, additive 1-5%, be rapidly heated 70-75 ℃ by heat exchanger and carry out homogeneous, homogenization pressure is 20-30MPa, then the material behind the homogeneous is carried out second homogenate by the heat exchanger fast cooling to 20-25 ℃, homogenization pressure is 15-20MPa;
D, sterilization, canned: the material after the above-mentioned second homogenate is carried out can behind the UHTS, be finished product.
2, a kind of production method that contains milk containing natural juice according to claim 1 is characterized in that above-mentioned enzyme preparation is a tannic acid.
3, a kind of production method that contains milk containing natural juice according to claim 1 is characterized in that above-mentioned additive is one or more composite in the sugar, honey, emulsion stabilizer, flavoring essence.
4, a kind of production method that contains milk containing natural juice according to claim 2 is characterized in that above-mentioned additive is one or more composite in the sugar, honey, emulsion stabilizer, flavoring essence.
5, a kind of production method that contains milk containing natural juice according to claim 1 is characterized in that above-mentioned fruit juice is one or more composite in cider, grape juice, red date powder, the Tomato juice.
6, a kind of production method that contains milk containing natural juice according to claim 4 is characterized in that above-mentioned fruit juice is one or more composite in cider, grape juice, red date powder, the Tomato juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610104448 CN1919019A (en) | 2006-07-22 | 2006-07-22 | Production method of milk containing natural juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610104448 CN1919019A (en) | 2006-07-22 | 2006-07-22 | Production method of milk containing natural juice |
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| CN1919019A true CN1919019A (en) | 2007-02-28 |
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| CN 200610104448 Pending CN1919019A (en) | 2006-07-22 | 2006-07-22 | Production method of milk containing natural juice |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101180989B (en) * | 2007-12-04 | 2011-11-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Viable bacteria sour milk and preparation method thereof |
| CN102429029A (en) * | 2011-12-20 | 2012-05-02 | 苏州工业园区尚融科技有限公司 | Production method of low-sugar fruit juice milk |
| CN102630756A (en) * | 2012-05-11 | 2012-08-15 | 光明乳业股份有限公司 | Mango milk and preparation method thereof |
| CN104026244A (en) * | 2014-06-27 | 2014-09-10 | 宋学森 | Preparation method of drink for correcting dietary bias |
| CN104381454A (en) * | 2014-11-18 | 2015-03-04 | 凌爱秋 | Tomato dairy product |
-
2006
- 2006-07-22 CN CN 200610104448 patent/CN1919019A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101180989B (en) * | 2007-12-04 | 2011-11-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Viable bacteria sour milk and preparation method thereof |
| CN102429029A (en) * | 2011-12-20 | 2012-05-02 | 苏州工业园区尚融科技有限公司 | Production method of low-sugar fruit juice milk |
| CN102630756A (en) * | 2012-05-11 | 2012-08-15 | 光明乳业股份有限公司 | Mango milk and preparation method thereof |
| CN102630756B (en) * | 2012-05-11 | 2013-08-14 | 光明乳业股份有限公司 | Mango milk and preparation method thereof |
| CN104026244A (en) * | 2014-06-27 | 2014-09-10 | 宋学森 | Preparation method of drink for correcting dietary bias |
| CN104381454A (en) * | 2014-11-18 | 2015-03-04 | 凌爱秋 | Tomato dairy product |
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Open date: 20070228 |