CN106135418A - A kind of foaming acidic milk drink and preparation method thereof - Google Patents
A kind of foaming acidic milk drink and preparation method thereof Download PDFInfo
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Abstract
The invention provides a kind of foaming acidic milk drink, its raw material includes: milk 380 to 700 weight portion, sweeting agent 0 to 100 weight portion, stabilizer 3 to 8 weight portion, acidity regulator 3 to 6 weight portion, fruit oleo stock 50 to 100 weight portion, wherein stabilizer includes pectin, propylene glycol alginate and gellan gum, pectin is that every 1000g raw material adds 3-6g, propylene glycol alginate is that every 1000g raw material adds 0.3-1.0g, gellan gum is that every 1000g raw material adds 0.1-0.5g, and the protein content in the most every 100 grams of foaming acidic milk drinks is 1.0g to 2.0g.Present invention also offers the preparation method of a kind of acidic milk drink that bubbles.The foaming acidic milk drink that the present invention provides, stable system, edible remote holder shakes rolling can produce abundant foam, and foam dispersion is uniform, the persistent period is longer.
Description
Technical field
The present invention relates to a kind of acidic milk drink, particularly relate to a kind of foaming acidic milk drink and preparation method thereof.
Background technology
Milk can increase bubble after homogenizer stirs, and makes rich in taste fine and smooth.The milk of this foaming can only be sold in individual workship, and consumer drinks after buying immediately just can enjoy its special mouthfeel.
In industrialized production, in order to make medicated beer have bubble for a long time, there is abundant mouthfeel, propylene glycol alginate can be added to strengthen the stability of beer foam.If but propylene glycol alginate is applied directly in acidic milk drink, it is impossible to ensureing that albumen can not be protected by the system stability of acidic milk drink, a small amount of interpolation completely, a large amount of uses can be significantly increased again expense, and product can be made to produce precipitation to a certain extent simultaneously.
Summary of the invention
It is an object of the invention to provide a kind of foaming acidic milk drink, edible remote holder shakes rolling can produce abundant foam, and foam dispersion is uniform, the persistent period is longer.
It is a further object of the present invention to provide the preparation method of a kind of acidic milk drink that bubbles, the acidic milk drink stable system that it is prepared, edible remote holder shakes rolling can produce abundant foam, and foam dispersion is uniform, the persistent period is longer.
The invention provides a kind of foaming acidic milk drink, its raw material includes: milk 380 to 700 weight portion, sweeting agent 0 to 100 weight portion, stabilizer 3 to 8 weight portion, acidity regulator 3 to 6 weight portion, fruit oleo stock 50 to 100 weight portion, wherein stabilizer includes pectin, propylene glycol alginate and gellan gum, pectin is that raw material described in every 1000g adds 3-6g, propylene glycol alginate is that raw material described in every 1000g adds 0.3-1.0g, gellan gum is that raw material described in every 1000g adds 0.1-0.5 g, the protein content of the most every 100 grams of described foaming acidic milk drinks is 1.0g to 2.0g.
In a kind of exemplary embodiment of foaming acidic milk drink, acidity regulator includes citric acid, lactic acid and sodium citrate, citric acid is that every 1000g raw material adds 2-3 g, and lactic acid is that every 1000g raw material adds 1-3 g, and sodium citrate is that every 1000g raw material adds 0.1-0.5 g.
In another exemplary embodiment of foaming acidic milk drink, described sweeting agent includes high fructose syrup.
Present invention also offers the preparation method of a kind of acidic milk drink that bubbles, including: being sterilized by milk, temperature is 80-95 DEG C, and the time is the 10-15 second；To squeeze into material-compound tank after stabilizer, sweeting agent and water-dispersible dissolving, then be sufficiently mixed obtain mixture A with the milk after sterilization；By mixture A is online and acidity regulator is sufficiently mixed and obtains mixture B；It is sufficiently mixed after described fruit oleo stock is joined mixture B；By mixture B sterilizing, temperature is 110-130 DEG C, and the time is 8-30S；Fill.
The foaming acidic milk drink that the present invention provides, stable system, edible remote holder shakes rolling can produce abundant foam, and foam dispersion is uniform, the persistent period is longer, can increase the mouthfeel that product is fine and smooth, aromatic, lubricate.The product that the present invention provides further comprises fruit oleo stock, but it can be avoided that the phenomenon that in fruit oleo stock, a large amount of fibers precipitate and are layered, reduce foam and the collision of fruit fiber after bubbling, the persistent period of increase foam.Even if the product of the present invention sterilizes at a certain temperature does not also interfere with the stability of system, store the most at normal temperatures.
The preparation method of the foaming acidic milk drink that the present invention provides, wherein acidity regulator does not directly mix with sweeting agent and stabilizer, it is to avoid acidity regulator affects the dissolving of sweeting agent；Protein is also played a protective role by stabilizer and the protein bound in milk, makes the protein will not degeneration under acid environment.Acidity regulator is not simultaneously introduced with fruit oleo stock, it is to avoid affects fruit oleo stock after acidity regulator mixes with fruit original slurry material uneven, affects product quality.
Detailed description of the invention
Embodiment 1 :Foaming acidic milk drink.
Raw material:
Milk 380 g,
Sweeting agent 87g, wherein white sugar 60g, really glucose syrup 27g altogether；
Stabilizer 5g, wherein pectin 3.5g, propylene glycol alginate 1g, gellan gum 0.5g altogether；
Acidity regulator 5g, wherein citric acid 2.7g, lactic acid 1.8g, sodium citrate 0.5g altogether；
Fruit oleo stock is yellow peach oleo stock, altogether 100g, fruit oleo stock producer: "ShangHai YiFang Rural Technology Holdings Co., Ltd.；Product type；011060734；
1000g raw material is supplied with water.
Protein content in the every 100 grams of milk beverages made is 1.0g.
Preparation method:
Being sterilized by milk, temperature is 80 DEG C, and the time is 10 seconds；
By squeeze into after stabilizer, sweeting agent and water-dispersible dissolving in material-compound tank with sterilization after milk be sufficiently mixed and obtain mixture A；
By mixture A is online and acidity regulator is sufficiently mixed and obtains mixture B；
It is sufficiently mixed after fruit oleo stock is joined mixture B；
By mixture B sterilizing, temperature is 110 DEG C, and the time is 30S；
Fill.
Embodiment 2 :Foaming acidic milk drink.
Raw material:
Milk 525 g；
Sweeting agent 97g, wherein white sugar 70g, really glucose syrup 27g altogether；
Stabilizer 3.7g, wherein pectin 3g, propylene glycol alginate 0.5g, gellan gum 0.2g altogether；
Acidity regulator 3.3g, wherein citric acid 1.6g, lactic acid 1.4g, sodium citrate 0.3g altogether；
Fruit oleo stock altogether 100g, is 80% blueberry protoplasm and 20% black currant oleo stock, fruit oleo stock producer: "ShangHai YiFang Rural Technology Holdings Co., Ltd.；Product type: blue berry 011060734, black currant 011060735；
1000g raw material is supplied with water.
Protein content in the every 100 grams of milk beverages made is 1.5g.
Preparation method:
Being sterilized by milk, temperature is 82 DEG C, and the time is 15 seconds；
By squeeze into after stabilizer, sweeting agent and water-dispersible dissolving in material-compound tank with sterilization after milk be sufficiently mixed and obtain mixture A；
By mixture A is online and acidity regulator is sufficiently mixed and obtains mixture B；
It is sufficiently mixed after fruit oleo stock is joined mixture B；
By mixture B sterilizing, temperature is 120 DEG C, and the time is 15S；
Fill.
Embodiment 3 :Foaming acidic milk drink.
Raw material:
Milk 525 g；
Sweeting agent 67g, wherein white sugar 40g, really glucose syrup 27g altogether；
Stabilizer 4.78g, wherein pectin 4g, propylene glycol alginate 0.5g, gellan gum 0.28g altogether；
Acidity regulator 4.5g, wherein citric acid 3g, lactic acid 1g, sodium citrate 0.5g altogether；
Fruit oleo stock altogether 100g, is 40% Fructus Fragariae Ananssae oleo stock and 60% Fructus Rubi oleo stock, fruit oleo stock producer: "ShangHai YiFang Rural Technology Holdings Co., Ltd.；Product type: Fructus Fragariae Ananssae 011020737, Fructus Rubi 011420736；
1000g raw material is supplied with water.
Protein content in the every 100 grams of milk beverages made is 1.5g.
Preparation method:
Being sterilized by milk, temperature is 80 DEG C, and the time is 13 seconds；
By squeeze into after stabilizer, sweeting agent and water-dispersible dissolving in material-compound tank with sterilization after milk be sufficiently mixed and obtain mixture A；
By mixture A is online and acidity regulator is sufficiently mixed and obtains mixture B；
It is sufficiently mixed after fruit oleo stock is joined mixture B；
By mixture B sterilizing, temperature is 120 DEG C, and the time is 20S；
Fill.
Embodiment 4 :Foaming acidic milk drink.
Raw material:
Milk 700 g；
Sweeting agent 100g altogether, for white sugar 40g, really glucose syrup 60g；
Stabilizer 8g, wherein pectin 6g, propylene glycol alginate 1.5g, gellan gum 0.5g altogether；
Acidity regulator 5.1g, wherein citric acid 2g, lactic acid 3g, sodium citrate 0.1g altogether；
Fruit oleo stock 50g, for yellow peach oleo stock, fruit oleo stock producer: "ShangHai YiFang Rural Technology Holdings Co., Ltd.；Product type；011060734；
1000g raw material is supplied with water.
Protein content in the every 100 grams of milk beverages made is 1.5g.
Preparation method:
Being sterilized by milk, temperature is 95 DEG C, and the time is 15 seconds；
By squeeze into after stabilizer, sweeting agent and water-dispersible dissolving in material-compound tank with sterilization after milk be sufficiently mixed and obtain mixture A；
By mixture A is online and acidity regulator is sufficiently mixed and obtains mixture B；
It is sufficiently mixed after fruit oleo stock is joined mixture B；
By mixture B sterilizing, temperature is 110 DEG C, and the time is 25S；
Fill.
Comparative example
1
(only adding propylene glycol alginate).
Raw material:
Milk 380 g；
Sweeting agent 100g, for fruit glucose syrup；
Stabilizer altogether 3.5g, for alginic acid the third two ` alcohol ester；
Acidity regulator 4g, wherein citric acid 2g, lactic acid 1.6g, sodium citrate 0.4g altogether；
Fruit oleo stock 100g, for Fructus Fragariae Ananssae oleo stock, fruit oleo stock producer: "ShangHai YiFang Rural Technology Holdings Co., Ltd.；Product type: Fructus Fragariae Ananssae 011020737；
1000g raw material is supplied with water.
Protein content in the most every 100 grams of milk beverages is 1g.
Preparation method:
Being sterilized by milk, temperature is 95 DEG C, and the time is 12 seconds；
By squeeze into after stabilizer, sweeting agent and water-dispersible dissolving in material-compound tank with sterilization after milk be sufficiently mixed and obtain mixture A；
By mixture A is online and acidity regulator is sufficiently mixed and obtains mixture B；
It is sufficiently mixed after fruit oleo stock is joined mixture B；
By mixture B sterilizing, temperature is 125 DEG C, and the time is 15S；
Fill.
Comparative example
2
(adding propylene glycol alginate and pectin).
Raw material:
Milk 380 g；
Sweeting agent 100g, for white sand syrup；
Stabilizer 3.5g altogether, for pectin 2.5g and propylene glycol alginate 1g；
Acidity regulator 4g, wherein citric acid 2g, lactic acid 1.6g, sodium citrate 0.4g altogether；
Fruit oleo stock 100g, for Fructus Fragariae Ananssae oleo stock, fruit oleo stock producer: "ShangHai YiFang Rural Technology Holdings Co., Ltd.；Product type: Fructus Fragariae Ananssae 011020737；
1000g raw material is supplied with water.
Protein content in the most every 100 grams of milk beverages is 1g.
Preparation method is with comparative example 1.
The method of inspection: by embodiment 1 to 4, the finished product of comparative example 1 and 2 takes 200g respectively to entering (with cover, more than capacity 300ml) in special container, observes the situation of foaming of product after about 20 seconds repeatedly rock, and record product uncap after the foamy meltdown time.Data below is as a example by regular sterilizing bottle:
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | Comparative example 2 | |
| The amount of foaming | 0.8cm | 1.2 cm | 1.2 cm | 1.5 cm | 2 cm | 0.6 cm |
| Resolution time | 20-30sec | 20-30sec | 20-30sec | 20-30sec | 15sec | 5-10sec |
| System stability | Good | Good | Good | Good | Commonly | Good |
Above-mentioned contrast test can be seen that individually adds propylene glycol alginate (comparative example 1) although the purpose of big volume production bubble can be reached, but it is relatively short to hold time, be used alone simultaneously the stablizing effect of propylene glycol alginate compare with compound stabilizers the poorest.And pectin with alginate propylene glycol (comparative example 2) although combination stablizing effect produce bubble the most simultaneously and be more or less the same, but foam i.e. dissipates within a short period of time, it is impossible to maintain for a long time.
The foaming acidic milk drink that embodiment 1 to 4 produces, bubbles volume is relatively big and foam hold time longer.
In this article, " schematically " expression " serves as example, example or explanation ", not should by being described herein as any diagram of " schematically ", embodiment is construed to a kind of preferred or more advantage technical scheme.
Except as otherwise noted, numerical range herein not only includes the gamut in two end points, also includes being contained in some subranges therein.
It is to be understood that, although this specification describes according to each embodiment, but the most each embodiment only comprises an independent technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should be using description as an entirety, technical scheme in each embodiment can also form, through appropriately combined, other embodiments that it will be appreciated by those skilled in the art that.
The a series of detailed description of those listed above is only for illustrating of the possible embodiments of the present invention; they also are not used to limit the scope of the invention; all equivalent embodiments made without departing from skill of the present invention spirit or change; as feature combination, split or repeat, should be included within the scope of the present invention.
Claims (4)
1. a foaming acidic milk drink, it is characterised in that its raw material includes: milk 380 to 700 weight portion, sweeting agent 0 to 100 weight portion, stabilizer 3 to 8 weight portion, acidity regulator 3 to 6 weight portion, fruit oleo stock 50 to 100 weight portion；
Wherein said stabilizer includes pectin, propylene glycol alginate and gellan gum, and pectin is that raw material described in every 1000g adds 3-6g, and propylene glycol alginate is that raw material described in every 1000g adds 0.3-1.0g, and gellan gum is that raw material described in every 1000g adds 0.1-0.5 g；
The protein content of acidic milk drink of wherein bubbling described in every 100g is 1.0g to 2.0g.
Bubble acidic milk drink the most as claimed in claim 1, wherein, described acidity regulator includes citric acid, lactic acid and sodium citrate, citric acid is that raw material described in every 1000g adds 2-3 g, lactic acid is that raw material described in every 1000g adds 1-3 g, and sodium citrate is that raw material described in every 1000g adds 0.1-0.5 g.
Bubble acidic milk drink the most as claimed in claim 1, and wherein, described sweeting agent includes high fructose syrup.
4. the preparation method of a foaming acidic milk drink as claimed in claim 1, it is characterised in that including:
Being sterilized by described milk, temperature is 80-95 DEG C, and the time is the 10-15 second；
To squeeze into material-compound tank after described stabilizer, described sweeting agent and water-dispersible dissolving, then be sufficiently mixed obtain mixture A with the described milk after sterilization；
Online for described mixture A and described acidity regulator are sufficiently mixed and obtain mixture B；
It is sufficiently mixed after described fruit oleo stock is joined described mixture B；
By described mixture B sterilizing, temperature is 110-130 DEG C, and the time is 8-30S；
Fill.
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| CN201510206460.4A CN106135418A (en) | 2015-04-28 | 2015-04-28 | A kind of foaming acidic milk drink and preparation method thereof |
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| CN201510206460.4A CN106135418A (en) | 2015-04-28 | 2015-04-28 | A kind of foaming acidic milk drink and preparation method thereof |
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| CN111248369A (en) * | 2020-01-22 | 2020-06-09 | 北京千菌方菌物科学研究院 | Preparation method of hericium erinaceus beverage |
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Application publication date: 20161123 |