CN1943368A - Lecithin milk drink and its producing method - Google Patents

Abstract

The invention relates to a kind of the lecithin milky beverage. It contains (Wt.% per ton): fresh milk 200-400kg, sugar 40-60kg, asparteme 0.8-1.2kg, dairy stabilizer 4-6kg, citric acid monohydration 2-4kg, llactic acid 1-2Kg,sodium citrate 0.1-0.5Kg,lecithin 0.5-1.5Kg,milk flavor 0.1-0.4Kg,Citrus garadis flavor 0.2-0.4Kg,grapefruit flavor 0.1-0.3Kg,Garcinia mangostana L. flavor 0.1-0.3Kg,remaining water. Such product has the merit both of the nutrition from the milk and the lecithin function. It mainly works on dissolving the cholesterin,antiatherogenic;activation of the cells;activation of the brain enginery,prevention of the senile dementia;being young and long live, protecting your liver function. Alcohol and high cholesterin are two mainly factors to hepar adiposum and hepatocirrhosis, on the contrary, the lecithin can restore the damaged liver cells.

Description

Lecithin milk drink and production method thereof

Technical field

The present invention relates to a kind of production method of milk beverage, particularly a kind of milk beverage and production method thereof of strengthening the lecithin function.

Background technology

Present domestic beverage industry development is swift and violent, and as tea beverage, fruit drink, sports drink and milk beverage etc., most of beverage functions are that moisturizing is quenched the thirst, and satisfies consumer's mouthfeel and general nutritional need, and does not have other health care.And domestic drinks is compared with external high speed development, and China's drinks product then seems and lacks characteristic, novelty and delayed effect of development.Drink with function live through various brands in 2003 in full flourish after, as if the impetus in 2004 slow down to some extent.Serious product homogeneity phenomenon makes the consumer be difficult to find in numerous brands to take the course of its own, rat-fuck product.

Lecithin is a kind of good emulsifying agent, can be used as the street cleaner of blood vessel, makes the cholesterol neutral fat emulsification in the blood vessel and discharges, and prevents that it is deposited on the blood vessel.Can effectively improve blood flow and microcirculating state, therefore, can improve and prevention of arterial sclerosis, hypertension, heart disease and headstroke.

Lecithin is the basic comprising composition of human body cell, and the eubolism and the life process of pair cell have decisive action.It is present among each cell of human body, mainly is to constitute membrane structure, and it has determined the transmission of energy and information between the cell, participates in cellular metabolism, mainly concentrates on vitals such as brain, liver, the heart, kidney.

Major function is dissolving cholesterol, antiatherosclerosis; Make cell activation; Make the activation of brain function, the prevention senile dementia; Longevity retains youth; Liver function to body has protective effect, and lecithin also has the effect of the liver cell of reparation.

The milk beverage that existing market contains lecithin does not also have.

Summary of the invention

The purpose of this invention is to provide a kind of lecithin milk drink and production method thereof, except that the essential amino acid that contains multiple needed by human body, also contain the lecithin of needed by human body in this dairy beverage, have the health care of highly significant.

Lecithin milk drink, it is characterized in that this lecithin milk drink is made up of following material composition weight portion, by milk beverage consumption per ton: fresh milk 200-400Kg, white granulated sugar 40-60Kg, albumen sugar 0.8-1.2Kg, stabilizer combination for dairy food 4-6Kg, Citric Acid Mono 2-4Kg, lactic acid 1-2Kg, natrium citricum 0.1-0.5Kg, lecithin 0.5-1.5Kg, milk flavour 0.1-0.4Kg, grapefruit essence 0.2-0.4Kg, grapefruit essence 0.1-0.3Kg, mangosteen essence 0.1-0.3Kg, all the other are water.

The production method of described lecithin milk drink is characterized in that this method comprises the steps: to produce 15 tons of these lecithin milk drinks;

1) fresh milk is handled:

With the fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of 15s conditions, outlet temperature is controlled at 4 ℃-10 ℃, squeezes into blend tank, and is stand-by;

2) change stabilizing agent:

With white granulated sugar, stabilizing agent ratio in 3: 1, get white granulated sugar 180-270Kg, stabilizing agent 60-90Kg, dried the mixing of albumen sugar 12-18Kg, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃ ± 3 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Lecithin joins in the high-speed stirred jar after 15 minutes with 80 ℃ of water loggings bubble in advance, fully stirs feed liquid 15-20 minute, when changing material to sampling and detecting no particle with the steel basin till; Be cooled to below 30 ℃; Then with said mixture from 15 tons of material-compound tank tops or the bottom squeeze into together with remaining raw material milk the material-compound tank that has added 500 liters of raw material milks, mix the back and stir more than 15--20 minute, it is mixed;

3) molten sugar:

Remaining white granulated sugar is dissolved in 85 ℃ of water, stirs and dissolved in 10 minutes fully; Cool to below 30 degree,, squeeze in the allotment bucket the liquid glucose of preparation; Add step 2 then) mixed liquor in, fully mix under stirring with seasoning liquid;

4) moisturizing:

Calculate the sendout of water, consider acid adjustment water, and the amount of constant volume water, in 15 tons of material-compound tanks, replenish 7000-7500Kg water, and stir;

5) molten acid:

With normal-temperature water lactic acid, natrium citricum, Citric Acid Mono are diluted dissolving by 20 times in 2 tons of acid adjustment buckets, after all dissolving with the detection of steel basin, stand-by;

6) acid adjustment:

Acid solution is added in the above-mentioned seasoning liquid with vaporific sprinkling with pump, stir greater than the 80r/min middling speed with rotating speed, pH value reaches at 5.0 o'clock and adds acid fast in the acid adjustment process, makes its rapid isoelectric point of crossing; The acid adjustment time was controlled at 40--50 minute, and the acid adjustment temperature is controlled between 15-20 ℃, and the operative employee constantly observes feed liquid, noted preventing protein denaturation; After acid adjustment finishes, arrive the batching tonnage with the pure water constant volume;

7) blending: raw material essence is fully shaken up, add, stirred 10 minutes;

8) check: sampling send the laboratory to detect every index; Qualified back to be detected stores stand-by;

9) sterilization can:

Homogenizing temperature: 55-65 ℃; Homogenization pressure: 20-25Mpa; 121 ℃ of 15s of sterilization; Canned: finished product bottle central temperature is at 86-90 ℃ during can; The spray cooling: product temperature is controlled at below 35 ℃ winter; Be controlled at summer below 40 ℃; At last by 350 or one bottle of can of 500ml;

10) semi-finished product detect, finished product detection, dispatch from the factory after qualified.

Advantage of the present invention is: this product had both contained the nutritional labeling of milk, had the health-care efficacy of lecithin again, and its major function is dissolving cholesterol, antiatherosclerosis; Make cell activation; Make the activation of brain function, the prevention senile dementia; Longevity retains youth; Liver function to body has protective effect, and alcohol and high cholesterol are two key factors of fatty liver, cirrhosis, and lecithin has the effect of the liver cell of reparation.

The specific embodiment

Embodiment 1:

Lecithin milk drink, this lecithin milk drink is made up of following material composition weight portion, by milk beverage consumption per ton: fresh milk 300Kg, white granulated sugar 50Kg, albumen sugar 1.0Kg, stabilizer combination for dairy food 5Kg, Citric Acid Mono 3Kg, lactic acid 1.5Kg, natrium citricum 0.3Kg, lecithin 1.0Kg, milk flavour 0.2Kg, grapefruit essence 0.3Kg, grapefruit essence 0.2Kg, mangosteen essence 0.2Kg, all the other are water.

The production method of described lecithin milk drink, this method comprise the steps: to produce 15 tons of these lecithin milk drinks;

1) fresh milk is handled:

With the fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of 15s conditions, outlet temperature is controlled at 4 ℃-10 ℃, squeezes into blend tank, and is stand-by;

2) change stabilizing agent:

With white granulated sugar, stabilizing agent ratio in 3: 1, get white granulated sugar 180-270Kg, stabilizing agent 60-90Kg, dried the mixing of albumen sugar 12-18Kg, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃ ± 3 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Lecithin joins in the high-speed stirred jar after 15 minutes with 80 ℃ of water loggings bubble in advance, fully stirs feed liquid 15-20 minute, when changing material to sampling and detecting no particle with the steel basin till; Be cooled to below 30 ℃; Then with said mixture from 15 tons of material-compound tank tops or the bottom squeeze into together with remaining raw material milk the material-compound tank that has added 500 liters of raw material milks, mix the back and stir more than 15--20 minute, it is mixed;

3) molten sugar:

Remaining white granulated sugar is dissolved in 85 ℃ of water, stirs and dissolved in 10 minutes fully; Cool to below 30 degree,, squeeze in the allotment bucket the liquid glucose of preparation; Add step 2 then) mixed liquor in, fully mix under stirring with seasoning liquid;

4) moisturizing:

Calculate the sendout of water, consider acid adjustment water, and the amount of constant volume water, in 15 tons of material-compound tanks, replenish 7000-7500Kg water, and stir;

5) molten acid:

With normal-temperature water lactic acid, natrium citricum, Citric Acid Mono are diluted dissolving by 20 times in 2 tons of acid adjustment buckets, after all dissolving with the detection of steel basin, stand-by;

6) acid adjustment:

Acid solution is added in the above-mentioned seasoning liquid with vaporific sprinkling with pump, stir greater than the 80r/min middling speed with rotating speed, pH value reaches at 5.0 o'clock and adds acid fast in the acid adjustment process, makes its rapid isoelectric point of crossing; The acid adjustment time was controlled at 40--50 minute, and the acid adjustment temperature is controlled between 15-20 ℃, and the operative employee constantly observes feed liquid, noted preventing protein denaturation; After acid adjustment finishes, arrive the batching tonnage with the pure water constant volume;

7) blending: raw material essence is fully shaken up, add, stirred 10 minutes;

8) check: sampling send the laboratory to detect every index; Qualified back to be detected stores stand-by;

9) sterilization can:

Homogenizing temperature: 55-65 ℃; Homogenization pressure: 20-25Mpa; 121 ℃ of 15s of sterilization; Canned: finished product bottle central temperature is at 86-90 ℃ during can; The spray cooling: product temperature is controlled at below 35 ℃ winter; Be controlled at summer below 40 ℃; At last by 350 or one bottle of can of 500ml;

10) semi-finished product detect, finished product detection, dispatch from the factory after qualified.

Embodiment 2

Lecithin milk drink, this lecithin milk drink is made up of following material composition weight portion, by milk beverage consumption per ton: fresh milk 200Kg, white granulated sugar 40Kg, albumen sugar 0.8Kg, stabilizer combination for dairy food 4Kg, Citric Acid Mono 2Kg, lactic acid 1Kg, natrium citricum 0.1Kg, lecithin 0.5Kg, milk flavour 0.1Kg, grapefruit essence 0.2Kg, grapefruit essence 0.1Kg, mangosteen essence 0.1Kg, all the other are water.

The production method of described lecithin milk drink, this method comprise the steps: to produce 15 tons of these lecithin milk drinks;

1) fresh milk is handled:

With the fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of 15s conditions, outlet temperature is controlled at 4 ℃-10 ℃, squeezes into blend tank, and is stand-by;

2) change stabilizing agent:

With white granulated sugar, stabilizing agent ratio in 3: 1, get white granulated sugar 180Kg, stabilizing agent 60Kg, dried the mixing of albumen sugar 12Kg, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃ ± 3 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Lecithin joins in the high-speed stirred jar after 15 minutes with 80 ℃ of water loggings bubble in advance, fully stirs feed liquid 15-20 minute, when changing material to sampling and detecting no particle with the steel basin till; Be cooled to below 30 ℃; Then with said mixture from 15 tons of material-compound tank tops or the bottom squeeze into together with remaining raw material milk the material-compound tank that has added 500 liters of raw material milks, mix the back and stir more than 15--20 minute, it is mixed;

Step 3) to step 10) with embodiment 1.

Embodiment 3

Lecithin milk drink, this lecithin milk drink is made up of following material composition weight portion, by milk beverage consumption per ton: fresh milk 400Kg, white granulated sugar 60Kg, albumen sugar 1.2Kg, stabilizer combination for dairy food 6Kg, Citric Acid Mono 4Kg, lactic acid 2Kg, natrium citricum 0.5Kg, lecithin 1.5Kg, milk flavour 0.4Kg, grapefruit essence 0.4Kg, grapefruit essence 0.3Kg, mangosteen essence 0.3Kg, all the other are water.

The production method of described lecithin milk drink, this method comprise the steps: to produce 15 tons of these lecithin milk drinks;

1) fresh milk is handled:

With the fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of 15s conditions, outlet temperature is controlled at 4 ℃-10 ℃, squeezes into blend tank, and is stand-by;

2) change stabilizing agent:

With white granulated sugar, stabilizing agent ratio in 3: 1, get white granulated sugar 270Kg, stabilizing agent 90Kg, dried the mixing of albumen sugar 18Kg, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃ ± 3 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Lecithin joins in the high-speed stirred jar after 15 minutes with 80 ℃ of water loggings bubble in advance, fully stirs feed liquid 15-20 minute, when changing material to sampling and detecting no particle with the steel basin till; Be cooled to below 30 ℃; Then with said mixture from 15 tons of material-compound tank tops or the bottom squeeze into together with remaining raw material milk the material-compound tank that has added 500 liters of raw material milks, mix the back and stir more than 15--20 minute, it is mixed;

Step 3) to step 10) with embodiment 1.

Claims (2)

1, lecithin milk drink, it is characterized in that this lecithin milk drink is made up of following material composition weight portion, by milk beverage consumption per ton: fresh milk 200-400Kg, white granulated sugar 40-60Kg, albumen sugar 0.8-1.2Kg, stabilizer combination for dairy food 4-6Kg, Citric Acid Mono 2-4Kg, lactic acid 1-2Kg, natrium citricum 0.1-0.5Kg, lecithin 0.5-1.5Kg, milk flavour 0.1-0.4Kg, grapefruit essence 0.2-0.4Kg, grapefruit essence 0.1-0.3Kg, mangosteen essence 0.1-0.3Kg, all the other are water.

2, the production method of the described lecithin milk drink of claim 1 is characterized in that this method comprises the steps: to produce 15 tons of these lecithin milk drinks;

1) fresh milk is handled:

With the fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of 15s conditions, outlet temperature is controlled at 4 ℃-10 ℃, squeezes into blend tank, and is stand-by;

2) change stabilizing agent:

With white granulated sugar, stabilizing agent ratio in 3: 1, get white granulated sugar 180-270Kg, stabilizing agent 60-90Kg, dried the mixing of albumen sugar 12-18Kg, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃ ± 3 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Lecithin joins in the high-speed stirred jar after 15 minutes with 80 ℃ of water loggings bubble in advance, fully stirs feed liquid 15-20 minute, when changing material to sampling and detecting no particle with the steel basin till; Be cooled to below 30 ℃; Then with said mixture from 15 tons of material-compound tank tops or the bottom squeeze into together with remaining raw material milk the material-compound tank that has added 500 liters of raw material milks, mix the back and stir more than 15-20 minute, it is mixed;

3) molten sugar:

Remaining white granulated sugar is dissolved in 85 ℃ of water, stirs and dissolved in 10 minutes fully; Cool to below 30 degree,, squeeze in the allotment bucket the liquid glucose of preparation; Add step 2 then) mixed liquor in, fully mix under stirring with seasoning liquid;

4) moisturizing:

Calculate the sendout of water, consider acid adjustment water, and the amount of constant volume water, in 15 tons of material-compound tanks, replenish 7000-7500Kg water, and stir;

5) molten acid:

With normal-temperature water lactic acid, natrium citricum, Citric Acid Mono are diluted dissolving by 20 times in 2 tons of acid adjustment buckets, after all dissolving with the detection of steel basin, stand-by;

6) acid adjustment:

Acid solution is added in the above-mentioned seasoning liquid with vaporific sprinkling with pump, stir greater than the 80r/min middling speed with rotating speed, pH value reaches at 5.0 o'clock and adds acid fast in the acid adjustment process, makes its rapid isoelectric point of crossing; The acid adjustment time was controlled at 40-50 minute, and the acid adjustment temperature is controlled between 15-20 ℃, and the operative employee constantly observes feed liquid, noted preventing protein denaturation; After acid adjustment finishes, arrive the batching tonnage with the pure water constant volume;

7) blending: raw material essence is fully shaken up, add, stirred 10 minutes;

8) check: sampling send the laboratory to detect every index; Qualified back to be detected stores stand-by;

9) sterilization can:

Homogenizing temperature: 55-65 ℃; Homogenization pressure: 20-25Mpa; 121 ℃ of 15s of sterilization; Canned: finished product bottle central temperature is at 86-90 ℃ during can; The spray cooling: product temperature is controlled at below 35 ℃ winter; Be controlled at summer below 40 ℃; At last by 350 or one bottle of can of 500ml;

10) semi-finished product detect, finished product detection, dispatch from the factory after qualified.