CN1016756B - Method for preparing fruit juice milk - Google Patents
Method for preparing fruit juice milkInfo
- Publication number
- CN1016756B CN1016756B CN 88103492 CN88103492A CN1016756B CN 1016756 B CN1016756 B CN 1016756B CN 88103492 CN88103492 CN 88103492 CN 88103492 A CN88103492 A CN 88103492A CN 1016756 B CN1016756 B CN 1016756B
- Authority
- CN
- China
- Prior art keywords
- milk
- fruit juice
- juice
- content
- accordance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 44
- 210000004080 milk Anatomy 0.000 title claims abstract description 44
- 239000008267 milk Substances 0.000 title claims abstract description 43
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000001556 precipitation Methods 0.000 claims description 9
- 239000005018 casein Substances 0.000 claims description 7
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 7
- 235000021240 caseins Nutrition 0.000 claims description 7
- 235000013409 condiments Nutrition 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000015205 orange juice Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000000950 Hippophae rhamnoides Species 0.000 claims description 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 2
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 2
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 2
- 159000000000 sodium salts Chemical class 0.000 claims description 2
- 125000000185 sucrose group Chemical group 0.000 claims description 2
- 235000020681 well water Nutrition 0.000 claims description 2
- 239000002349 well water Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 description 8
- 239000002253 acid Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 230000037396 body weight Effects 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 210000003734 kidney Anatomy 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002504 physiological saline solution Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000699666 Mus <mouse, genus> Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 231100000403 acute toxicity Toxicity 0.000 description 2
- 230000007059 acute toxicity Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 210000002216 heart Anatomy 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 231100000215 acute (single dose) toxicity testing Toxicity 0.000 description 1
- 238000011047 acute toxicity test Methods 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000000254 damaging effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011076 safety test Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a method for making fruit juice milk, which comprises the following steps: step one: a flavoring composed of water, milk, sugar and a stabilizing agent is stirred and dissolved; step two: a flavoring composed of ion balance liquid and fruit juice is uniformly mixed; step three: the two flavorings are mixed and sterilized.
Description
The present invention relates to a kind of fruit juice milk preparation method that prevents the casein precipitation.
Fruit juice milk is that the holozoic nutrition product cooperate by suitable proportion, reaches nutrition complement, delicious good to eat beverage good merchantable brand.China and some country have only some non-protein type beverages in the past, lack senior beverages such as protein type fruit juice milk; Some country is as states such as Japan, though existing fruit juice milk, because the problem of preparation method still has precipitation, and the increase gradually of the precipitation of prolongation in time, just more unstable when especially boiling.
The main performance requirement of fruit juice milk should be to have milk, fruital and agreeable to the taste tart flavour.When fresh milk is 45%, orange juice is 10%, when choosing adds auxiliary material and makes pH value be adjusted to 4-5, can meet the demands just.But in process for preparation, when pH value transferred to 4-5, the interval of casein isoelectric point just because casein has taking in and discharge the effect of ion, thereby can make the deposited phenomenon that casein promptly takes place.This problem still for developing the main cause that leads to the failure in the fruit juice milk process, becomes the key problem in technology in the fruit juice milk production so far.
The objective of the invention is provides a kind of method of producing various fruit juice milks that can suppress the fruit juice milk precipitation in order to overcome the above-mentioned existing technical deficiency of manufacturing fruit juice milk.
Add acid in the milk in order to change, the phenomenon of precipitation easily takes place during near the casein isoelectric point, the inventor develops a kind of " ion-balancing liquor " that can transfer, the ion situation of levelling milk, change electrical properties such as casein, the effect of opposing acid, alkali, and take to suckle and method that fruit juice mixes behind the condiment respectively, reached the purpose of the phase of giving.Aspect the pot-life of finished product, reached and surpassed designing requirement, under 40 ℃ of conditions, can preserve 5-10 days, and in required PH scope, not precipitate, obtained the fruit juice milk of the difficult generation precipitation of stable in properties.In addition, the present invention does not add essence and can reach spontaneous fruital flavor.Safety test proves that this fruit juice milk does not have any damaging effect to human body.Biological test proves that this fruit juice milk has BA preferably to various digestive ferments, easily by human consumption, absorption and utilization.Through the sample sampling observation, every sanitary index has all reached the requirement and the regulation of sanitary standard.Trophic analysis shows that fruit juice milk nutrition is fairly perfect, contains the described various materials of human body, as amino acid, aliphatic acid, vitamin and trace element, and the fragrant and sweet flavor with fruit juice milk uniqueness, sour and sweet palatability, real is a kind of low fat high nutritional type beverage.
The present invention includes following steps:
The first step is the condiment stirring and dissolving of being made up of water, milk, sugar and stabilizing agent;
Second step is the condiment mixing of being made up of ion-balancing liquor and fruit juice;
In the 3rd step, above-mentioned two kinds of condiment are mixed, afterwards sterilization.
Wherein, the first step and second step can carry out in any order: described sugar is sucrose, and its content is 8%-12%: described milk is selected from fresh milk, defatted milk or does not contain sugared milk powder etc., and its content is 40%-50%; Described stabilizing agent is the carboxymethyl cellulose or the propylene glycol alginate of trace, and described water is well water or running water, and its content is 25%-20%; Described ion-balancing liquor is that it is formulated to press different proportion according to different fruit juice with citric acid or lactic acid or its sodium salt, and its content is 20%-25%, and PH is between the 2-4.5; Described fruit juice can be selected from commercially available orange juice, sea-buckthorn juice, mountain scum juice, POLO juice or press fruit drink certainly, and its content is about 10%.The mobility scale of above-mentioned each components contents is originated according to fruit juice, and the amount that contains sugar or acid is aligned.For the purpose of convenient for production, Gu type composition (sugar, stabilizing agent) does not count in the percentage.
The present invention also has following system point:
1. change caseic charged state with the adjustable ion-balancing liquor of acidity, the effect of opposing soda acid according to the composition and the character of different fruit juice, is aligned the ratio and the content of its soda acid, can prevent precipitation, adds to mix just behind the two step material that stabilizability is improved again.
2. the levigate back of sucrose and stabilizing agent adds in the milk, the packing filtration of advancing.
3. sterilization method can adopt pasteurization, 85 ℃ sterilization in following 3 minutes, boiling sterilization.
4. in manufacturing, do not add the fragrance that any spices, wear prevention agent produce fruit milk naturally, can reach 7-15 days under 40 ℃ of conditions of its shelf life.
Below, further specify the present invention with embodiment.
Embodiment
At room temperature, fresh milk with 40%, 10% sucrose, 0.35% carboxymethyl cellulose and 20% water is stirring and dissolving in a molten device of having sterilized of being furnished with agitator, then, in another container, will contain 20% ion-balancing liquor (PH=3) of citric acid and 10% orange juice and carry out mixing.Afterwards, these two kinds of solution are evenly mixed, sterilized 3 minutes down at 85 ℃.At forward and backward sampling inspection, the warehouse-in at last of carrying out of packing.
Acute toxicity test
Fruit juice milk of the present invention is carried out the mensuration of acute toxicity.Test method is as follows:
1) 20 of Kunming kind small white mouses are adopted in this test, male and female half and half, and (X ± sp) is 18.0 ± 1.43 grams to body weight.
2) the inspection product are once given mice lavage by 30 gram/kilogram dosage, and animal observed for inspection product back 7 days.
Result of the test is all survived and is had no adverse reaction for 20.According to " food toxicity " acute toxicity dose grading standard, this inspection product belong to nontoxic level.
Seven days feeding trials
Fruit juice milk of the present invention is detected.
With 30 small white mouses (Kunming kind, male and female half and half, body weight (X ± SD) is 20.43 ± 1.48 grams) is divided into 2 groups at random, irritate stomach and give fruit juice milk one group of every day, dosage is 15 gram/kilograms; Another group is organized in contrast with capacity physiological saline, uses 7 days continuously.Animal forward and backwardly all weighs in experiment, takes off cervical vertebra after experiment finishes and puts to death, and cores, liver, kidney weighs and calculate dirty body ratio.Result of the test is as follows:
Table 1 liang treated animal changes of weight
Body weight (g) is tested body weight (g) after 7 days before the test of group number of animals
(only) X ± SD X ± SD
Fruit juice milk 15 20.33 ± 1.45 20.73 ± 2.25
Physiological saline 15 20.47 ± 1.55 20.67 ± 1.80
The table 2 liang treated animal heart, liver, kidney weight
Group number of animals organ weights (g) X ± SD
(only) conscience kidney
Fruit juice milk 15 0.151 ± 0.03 1.072 ± 0.14 0.333 ± 0.07
Physiological saline 15 0.171 ± 0.02 1.120 ± 0.15 0.350 ± 0.05
The dirty body ratio of table 3 liang treated animal
The dirty body of group number of animals is than (X ± SD)
(only) heart/body liver/body kidney/body
Fruit juice milk 15 0.0073 ± 0.002 0.052 ± 0.006 0.016 ± 0.002
Physiological saline 15 0.0085 ± 0.001 0.054 ± 0.005 0.017 ± 0.002
In sum, fruit juice milk of the present invention is nontoxic, does not have precipitation and has kept the fruit juice distinctive fragrant and sweet taste of suckling.
Claims (6)
1, a kind of fruit juice milk preparation method that prevents the casein precipitation, this method may further comprise the steps:
1) the condiment stirring and dissolving that will be formed by water, milk, sugar and trace carboxymethyl cellulose or propylene glycol alginate stabilizing agent;
2) be 20%-25% with content, pH value is the condiment mixing of forming with formulated ion-balancing liquor of citric acid or lactic acid or its sodium salt and fruit juice of 2-4.5;
3) above-mentioned two kinds of condiment are mixed, then sterilization.
2, in accordance with the method for claim 1, the wherein said first step and second step can be by carrying out in turn arbitrarily.
3, in accordance with the method for claim 1, wherein said milk is selected from fresh milk, defatted milk, does not contain the milk powder of sugar, and its content is 40%-50%.
4, in accordance with the method for claim 1, wherein said sugar is sucrose, and its content is 8%-12%.
5, in accordance with the method for claim 1, wherein said water is well water or running water, and its content is 25-20%.
6, in accordance with the method for claim 1, wherein said fruit juice is selected from commercially available orange juice, sea-buckthorn juice, mountain scum juice, POLO juice or presses fruit drink certainly, and its content is 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88103492 CN1016756B (en) | 1988-06-11 | 1988-06-11 | Method for preparing fruit juice milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88103492 CN1016756B (en) | 1988-06-11 | 1988-06-11 | Method for preparing fruit juice milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1038395A CN1038395A (en) | 1990-01-03 |
| CN1016756B true CN1016756B (en) | 1992-05-27 |
Family
ID=4832623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88103492 Expired CN1016756B (en) | 1988-06-11 | 1988-06-11 | Method for preparing fruit juice milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1016756B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994018853A1 (en) * | 1993-02-16 | 1994-09-01 | Milk Marketing (Nsw) Pty. Limited | Improvements in and relating to milk and fruit based beverages |
| 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 |
| CN101700066B (en) * | 2009-09-17 | 2012-10-03 | 杭州六易科技有限公司 | Preparing method of vitamin drinking for promoting development of infant brain |
| CN105192604A (en) * | 2015-10-11 | 2015-12-30 | 青海泰柏特生物科技有限公司 | Full nutritional Chinese wolfberry juice containing superfine ground wolfberry seed powder and preparation method thereof |
| CN106387564A (en) * | 2016-08-30 | 2017-02-15 | 宁夏沃福百瑞枸杞产业股份有限公司 | Preparation method of dried Chinese wolfberry fruit concentration pulp |
-
1988
- 1988-06-11 CN CN 88103492 patent/CN1016756B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN1038395A (en) | 1990-01-03 |
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