CN102106396A - Highland barley-containing flavored milk and production method thereof - Google Patents
Highland barley-containing flavored milk and production method thereof Download PDFInfo
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- CN102106396A CN102106396A CN2009102617683A CN200910261768A CN102106396A CN 102106396 A CN102106396 A CN 102106396A CN 2009102617683 A CN2009102617683 A CN 2009102617683A CN 200910261768 A CN200910261768 A CN 200910261768A CN 102106396 A CN102106396 A CN 102106396A
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- highland barley
- milk
- flavored milk
- product
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Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to the field of liquid milk, in particular to highland barley-containing flavored milk and a production method thereof. 100 weight parts of highland barley-containing flavored milk is prepared from the following raw materials: 0.1 to 0.5 percent of stabilizer, and 1 to 10 percent of dry peeled highland barley grains, wherein the stabilizer comprises a thickener and an emulsifier; and the dry peeled highland barley grains are prepared into highland barley pulp, highland barley powder or highland barley juice. The flavored milk has high stability in the shelf life of 6 months; highland barley is added into milk to break through the product structure and formula composition of the conventionally prepared flavored milk, so that the variety of the product is increased; and the perfect combination of the highland barley and the milk ensures that the product has the freshness and smoothness of the milk and the faint scent of the highland barley grains, so that the mouthfeel of the product is enriched and consumers are attracted to purchase the product more easily.
Description
Technical field
The present invention relates to field of liquid milk, particularly, the present invention relates to a kind of highland barley flavored milk and production method thereof of containing.
Background technology
Milk is nutritious, digest and assimilate easily, inexpensive, instant, is the most approaching perfect food, and person " white blood " is optimal wholefood.Comprise amounts of protein in the milk, be mainly casein, albumin, globulin, lactoprotein etc., 8 seed amino acids of needed by human are arranged in the 20 contained several amino acids, lactoprotein is a complete protein, and digestibility is up to 98%.
Cereal material (cereal) comprises wheat, barley, paddy, corn, millet, jowar etc., it is main, the most economical heat energy source of human body, contain multiple nutritional components in the cereal, carbohydrate, protein, fat, inorganic salts and abundant vitamin are arranged.Highland barley wherein has the characteristics of high protein, high fiber, homovitamin, low fat, low sugar.Its protein content is about 6.35%～21.00%, and mean value is 11.31%, and Soluble Fiber and total fiber content all are higher than other cereal crops, and every 100g contains dietary fiber 1.8mg.Highland barley also contains the abundant B family vitamin and the mineral elements such as inorganic elements calcium, phosphorus, iron, copper, zinc and trace elements of selenium of multiple beneficial health.These materials are grown promoting health positive effect.Selenium is the trace element of the definite needed by human of the United Nations's health organization, and is the cancer-resisting element of present unique identification.In the Qinghai-Tibet Platean of high and cold anoxic, Tibetan area centenarian's row national best, the outstanding medical health care function of highland barley is one of key factor of Tibetans' longevity.As far back as the end of the eighties in last century, U.S. scientist finds that the beta glucan in the highland barley has the effect of reducing blood lipid, norcholesterol and angiocardiopathy preventing, afterwards, the adjusting blood sugar of beta glucan, raising immunity, antineoplastic action were found successively, had caused global extensive concern.At present, biomedical boundary generally believes that beta glucan has four big physiological actions such as gut purge, adjusting blood sugar, reduction cholesterol, raising immunity.Beta glucan content occupies the hat of global barley in the highland barley, be 50 times of wheat average content, highland barley also contains lecithin, cephalin of oleic acid, linoleic acid, leukotrienes, d-tocotrienols and the brain tonic of norcholesterol effect etc., and its nicotinic acid content is higher than 1.7 times of corns.
Highland barley and combining of milk more can have the beneficial functions of highland barley in the time of can making the consumer replenish the full nutrition of milk, and along with the great discovery of highland barley Beta-dextran content the first in the world, highland barley goods in the market only limit to zanba, roasted qingke barley flour or barley wine, there is not popularization to open as this nutritious cereal of highland barley, trace it to its cause, highland barley is generally popular in the Tibet region, the zanba, roasted qingke barley flour hobby property that keeps the highland barley local flavor is too strong, be not suitable for most people's taste, adding highland barley to milk not only can be balanced nutritious, and can both local flavor combines and more can adapt to most people's taste.
For improving the value that milk and cereal are utilized by human body comprehensive, preferably take the two mixed edible, complementation by food like this, make amino acid whose kind of food protein and quantity more near the physiological requirements of human body, no matter the combination of milk and cereal all is a kind of way that be highly profitable from nutrition or on the eating mouth feel of food.
Summary of the invention
The purpose of this invention is to provide a kind of highland barley flavored milk that contains, will suckle and the effective combination of barley nutritional in, and highland barley grains can be more intactly, stable suspersion in milk for a long time.
A further object of the present invention provides the above-mentioned production method that contains the highland barley flavored milk.
According to the highland barley flavored milk that contains of the present invention, described flavored milk based on 100 weight portions, its raw material comprises 0.1%-0.5% stabilizing agent, 1%-10% highland barley decortication dry granular, and wherein said stabilizing agent comprises thickener, and described highland barley decortication dry granular is prepared into highland barley slurry, highland barley flour or highland barley juice.The highland barley flavored milk that contains provided by the invention contains the milk and the highland barley of special ratios, with the effective combination of nutrition of milk and highland barley, and the adjustment of passing ratio, make the highland barley local flavor combine best with the local flavor of milk.The highland barley flavored milk that contains provided by the invention belongs to a kind of liquid dairy products, and employed milk liquid mainly is meant the fresh milk or the reconstituted milk that should meet China fresh cow's milk acquisition criteria GB6914, can be whole milk, also can be skim milk or lowfat milk.Milk level in product is 80--98.9wt%, is commonly referred to flavored milk (or seasoning breast), content of milk protein 〉=2.3wt% in the flavored milk finished product physical and chemical index.
In the flavored milk product, stability is one of critical nature of estimating product.The stability that contains the flavored milk product of highland barley of the present invention mainly refers to the quality stability of whole liquid milk system in shelf life.For guaranteeing that the flavored milk product has good stable, one of key technology that is adopted is selecting for use of stabilizing agent among the present invention.In the stabilizing agent among the present invention thickener comprise gellan gum, carragheen and (or) microcrystalline cellulose, gellan gum content 0.05-0.15%, carragheen content 0.005-0.02%, microcrystalline cellulose cellulose content 0.06-0.4%.And product of the present invention can be preserved at normal temperatures, and whole liquid milk system all is more stablely phenomenons such as serious fat floating, albumen precipitation, bleed grumeleuse can not occur uniformly in reaching 6 months shelf life, has good stable.
According to specific embodiments of the present invention, can further include in the described thickener: one or more in sodium carboxymethylcellulose, locust bean gum, gelatin, agar, Arabic gum, guar gum, converted starch, sodium alginate, xanthans, carragheen, the dextrin, these thickeners can with gellan gum, carragheen and (or) the microcrystalline cellulose acting in conjunction, realize the stability of product.
The stabilizing agent that contains in the highland barley flavored milk of the present invention except that comprising thickener, also optionally contains emulsifying agent.Concrete emulsifying agent can be selected from one or more in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearoyl lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetate monoglyceride, the sodium caseinate, in the gross weight of described flavored milk, the preferred content of emulsifying agent is 0.05-0.2%.
Of the present invention containing in the highland barley flavored milk, and wherein amylopectin content is higher, need gelatinization abundant after adding in the milk because the content of starch of highland barley is higher, congeal in order to avoid cause the liquid retrogradation of suckling in the finished product put procedure, through test, the time is the 20-40 branch, and temperature is 70-85 ℃ of the best.
The highland barley flavored milk that contains of the present invention, as a kind of liquid dairy products of directly drinking, the highland barley that wherein contains is process maturation process and highland barley slurry, highland barley flour, the highland barley juice that adopts the special process preparation, of the present invention containing in the highland barley flavored milk, also can further optionally contain: one or more in the grain dust classes such as rice powder, glutinous rice flour, polished rice powder, coixlacrymajobi powder, Chinese sorghum ground rice, red bean powder, mung bean flour, millet powder, black rice flour, scented rice powder, black sesame powder, oatmeal, buckwheat, pearling cone meal, wheat flour, corn flour, bean powder, oatmeal, malt extract, malt flour.Its addition in flavored milk is generally 0.1-2%.Grain dust is dissolved in or is dispersed in the liquid dairy products, strengthens product special flavour.
Of the present invention containing in the highland barley flavored milk, also selectivity is added with as required: one or more in dietary fiber, composite nutrient, Juice, sweet substance (carbohydrate or sweetener), flavoring essence, salt or other flavoring substance or the additive, to give the abundant more nutrition of product or further to improve product special flavour, increase the kind of product.The selection of these materials and addition can be determined for a person skilled in the art according to actual needs.
On the other hand, the present invention also provides the described production method that contains the highland barley flavored milk, and this method mainly comprises: the preparation of highland barley, and the dissolving of raw material, disperse and mix (molten material, batch mixing), and the sterilization can.Particularly, the production method that contains the highland barley flavored milk of the present invention can be carried out according to following step:
1) preparation of highland barley: it can be highland barley slurry, highland barley flour or highland barley juice that the highland barley among the present invention is added form,
The highland barley slurry: the dried highland barley grains after will selecting and the ratio of water are 1: 3-10, in boiling water, boil the 16-30 branch, and with the colloid mill making beating, cross the 50-200 mesh sieve, the slurries that obtain are standby;
Highland barley flour: the dried highland barley grains after will selecting is fried or is baked, and by the direct abrasive dust of flour mill, or by bulking equipment slaking fully under high temperature, condition of high voltage, and then it is standby to be refined into powder;
Highland barley juice: dried highland barley grains after will selecting and water ratio are 1: 10-20, boil the 20-50 branch, and highland barley is boiled fully, and fragrance at utmost dissolve in the water, cross 200 mesh sieves, the juice that obtains is standby;
2) molten material, batch mixing: stabilizing agent dissolves in milk or water, and solution temperature should be preferably 80-85 ℃ at 75-90 ℃, after treating to dissolve fully, adds the highland barley of getting ready, is highland barley flour as what use, and the change material time need increase the 20-40 branch.Material after the dissolving carries out homogeneous, homogenizing temperature 60-75 ℃, be preferably 65-70 ℃, homogenization pressure 〉=150bar is preferably 230--250bar, if contain raw materials such as other grain dust, Juice, carbohydrate in the formula for a product, also can in this step, be dissolved or dispersed in the milk liquid and carry out homogeneous, according to the formula for a product needs, also can add additive kind raw materials such as composite nutrient, sweetener and/or flavoring essence, mix.
3) sterilization can: adopt the UHTS mode, 137-142 ℃, 2-4s sterilization are cooled to cryogenic sterile can below 30 ℃, obtain the described highland barley flavored milk that contains; Perhaps adopt the mode of two-stage sterilization to carry out, after earlier above-mentioned mixed material being carried out 135-137 ℃, 2-4s sterilization, be cooled to 40 ℃ of left and right sides cans (as HDPE bottle) in the packing that can carry out two-stage sterilization again, then packaged product is placed in the two-stage sterilization equipment, after adopting the autoclaving of 121 ℃, 13--16 minute, cooling obtains the described highland barley flavored milk that contains.
Used equipment all can adopt the known equipment in this area no longer concrete production equipment and filling process to be given unnecessary details at this in the production technology of the present invention.
Flavored milk of the present invention had good stable at 6 months in the shelf life; In milk, add highland barley, broken through the product structure and the prescription composition of original blending type flavored milk, thereby increased the kind of product; The perfect adaptation of highland barley and milk, it is sliding but also contain the delicate fragrance of highland barley cereal to make product not only contain the aquatic foods of milk, thereby has enriched the mouthfeel of product, easier attraction consumer's purchase; The interpolation of highland barley has realized combining of albumen in the highland barley, vitamin and trace element and milk protein, make the nutritive value of product more reasonable, more balanced, can satisfy children, teenager, women, working clan and middle-aged and old nutritional needs, very strong market demand prospect is arranged.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1, preparation contain the highland barley flavored milk
One, the prescription (in one ton of product, the selection of each raw material meets the concerned countries standard) that contains the highland barley flavored milk:
800 kilograms in milk
Highland barley decortication dry granular double centner
3 kilograms of millet powder
0.05 kilogram of carragheen
2.0 kilograms of microcrystalline celluloses
0.5 kilogram of sodium alginate
0.5 kilogram of sucrose ester
0.3 kilogram of monoglyceride
40 kilograms of white granulated sugars
1 kilogram of dietary fiber
1.2 kilograms of flavoring essences
Water surplus
Two, the production method that contains the highland barley flavored milk
The production method that contains the highland barley flavored milk of present embodiment mainly may further comprise the steps:
1) slaking of highland barley: the dried highland barley grains after will selecting fries, and is by the direct abrasive dust of flour mill, standby.
2) molten material, batch mixing: with the fully dissolving in milk of white granulated sugar, microcrystalline cellulose, carragheen, sucrose ester, monoglyceride, sodium alginate and dietary fiber, added highland barley flour, the millet efflorescence material get ready again 80-85 ℃, 30 minutes, high-pressure homogeneous, be cooled to normal temperature and enter material-compound tank.Add flavoring essence again, mix; With milk material is settled to dosage with residue batching water and residue batching, obtains the mixed liquor of present embodiment.
3) sterilization can: above-mentioned mixed liquor is sterilization under 137-142 ℃, the condition of 2-4s in the tubular type sterilization machine, is cooled to afterwards below 30 ℃, and the cryogenic sterile can, what obtain present embodiment contains the highland barley flavored milk.
The product feature that contains the highland barley flavored milk of present embodiment is: fat content is about 2.6%, and protein content is about 2.5%, and non-fat solid content is about 6.8%, cane sugar content 4%, highland barley content 10% (dry weight).The about 20-25 centipoise of the viscosity of the milk liquid of product, pH is about 6.6.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and milk liquid does not have lamination, does not have serious fat floating.In normal temperature is preserved, small amount of precipitate can occur, but not influence product quality.
Embodiment 2, preparation contain the highland barley flavored milk
Flavored milk (in one ton of product) according to following formulated present embodiment:
900 kilograms in milk
30 kilograms of white granulated sugars
1.5 kilograms of gellan gums
0.1 kilogram of guar gum
2 kilograms of sucrose esters
0.6 kilogram of salt
0.5 kilogram of corn flour
0.5 kilogram of black sesame powder
0.15 kilogram of vitamin
1.1 kilograms of flavoring essences
20 kilograms of highland barley decortication dry granulars
Water surplus
Two, the production method that contains the highland barley flavored milk
The production method of the flavored milk that contains highland barley of present embodiment mainly comprises step:
1) slaking of highland barley: the dried highland barley grains after will selecting and the ratio of water are 1: 3-10, in boiling water, boil the 16-30 branch, and with the colloid mill making beating, cross 50 mesh sieves, the slurries that obtain are standby;
2) molten material, batch mixing: with the fully dissolving in milk of white granulated sugar, gellan gum, melon glue, sucrose ester, added the highland barley slurry get ready, corn flour and sesame efflorescence material again 80-85 ℃, 15 minutes, high-pressure homogeneous, be cooled to normal temperature and enter material-compound tank.Add flavoring essence again, mix; With milk material is settled to dosage with residue batching water and residue batching, obtains the mixed liquor of present embodiment.
3) sterilization can: above-mentioned mixed liquor is sterilization under 137-142 ℃, the condition of 2-4s in the tubular type sterilization machine, is cooled to afterwards below 30 ℃, and the cryogenic sterile can, what obtain present embodiment contains the highland barley flavored milk.
The product feature that contains the highland barley flavored milk of present embodiment is: fat content is about 3.0%, and protein content is about 2.6%, and non-fat solid content is about 6.9%, cane sugar content 3%, highland barley content 2% (dry weight).The about 80-100 centipoise of the viscosity of the milk liquid of product, pH is about 6.7.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and milk liquid does not have lamination, does not have serious fat floating.Preserving medium viscosity at normal temperature can increase, but in controlled range, does not influence product quality.
Embodiment 3, preparation contain the highland barley flavored milk
One, the prescription (in one ton of product, the selection of each raw material meets the concerned countries standard) that contains the highland barley flavored milk:
800 kilograms in milk
50 kilograms of highland barley decortication dry granulars
3 kilograms of red bean powders
2 kilograms of peanut butter
4.0 kilograms of microcrystalline celluloses
0.5 kilogram of gellan gum
0.2 kilogram of sucrose ester
0.3 kilogram of monoglyceride
25 kilograms of white granulated sugars
0.05 kilogram of Aspartame
1.5 kilograms of dietary fibers
2 kilograms of carrot juices
1.0 kilograms of flavoring essences
Water surplus
Two, production technology is with embodiment 1
The product feature that contains the highland barley flavored milk of present embodiment is: fat content is about 2.55%, and protein content is about 2.4%, and non-fat solid content is about 6.8%, cane sugar content 2.5%, highland barley content 10% (dry weight).The about 35-40 centipoise of the viscosity of the milk liquid of product, pH is about 6.8.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and milk liquid does not have lamination, does not have serious fat floating.In normal temperature is preserved, small amount of precipitate can occur, but not influence product quality.
Embodiment 4, preparation contain the highland barley flavored milk
One, the prescription (in one ton of product, the selection of each raw material meets the concerned countries standard) that contains the highland barley flavored milk:
900 kilograms in milk
10 kilograms of highland barley decortication dry granulars
0.1 kilogram of sodium alginate
0.2 kilogram of carragheen
0.4 kilogram of sucrose ester
0.3 kilogram of monoglyceride
30 kilograms of white granulated sugars
1.0 kilograms of flavoring essences
Water surplus
Two, production technology is with embodiment 1
The product feature that contains the highland barley flavored milk of present embodiment is: fat content is about 3.0%, and protein content is about 2.55%, and non-fat solid content is about 6.9%, cane sugar content 3%, highland barley content 10% (dry weight).The about 15-20 centipoise of the viscosity of the milk liquid of product, pH is about 6.8.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and milk liquid does not have lamination, does not have serious fat floating.In normal temperature is preserved, small amount of precipitate can occur, but not influence product quality.
The comparative example 1: preparation contains the highland barley flavored milk
One, the prescription (in one ton of product, the selection of each raw material meets the concerned countries standard) that contains the highland barley flavored milk:
900 kilograms in milk
10 kilograms of highland barley decortication dry granulars
0.04 kilogram of carragheen
0.5 kilogram of microcrystalline cellulose
0.2 kilogram of sucrose ester
0.2 kilogram of monoglyceride
30 kilograms of white granulated sugars
1.0 kilograms of flavoring essences
Water surplus
Two, production technology is with embodiment 1
The product feature that contains the highland barley flavored milk of present embodiment is: fat content is about 3.0%, and protein content is about 2.55%, and non-fat solid content is about 6.9%, cane sugar content 3%, highland barley content 10% (dry weight).The about 15-20 centipoise of the viscosity of the milk liquid of product, pH is about 6.8.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and grain dust all is sunken to the bottom, and fat floating is serious.
The comparative example 2: preparation contains the highland barley flavored milk
One, the prescription (in one ton of product, the selection of each raw material meets the concerned countries standard) that contains the highland barley flavored milk:
800 kilograms in milk
Highland barley decortication dry granular double centner
1.6 kilograms of gellan gums
5 kilograms of microcrystalline celluloses
1.1 kilograms of sucrose esters
1.1 kilograms of monoglycerides
30 kilograms of white granulated sugars
1.0 kilograms of flavoring essences
Water surplus
Two, production technology is with embodiment 1
The product feature that contains the highland barley flavored milk of present embodiment is: fat content is about 2.8%, and protein content is about 2.7%, and non-fat solid content is about 6.8%, cane sugar content 3%, highland barley content 10% (dry weight).The about 50-80 centipoise of the viscosity of the milk liquid of product, pH is about 6.8.This product smooth mouth feel when drinking is smooth and easy, and the paste sense along sliding mouthfeel and highland barley of milk is arranged, and the fragrance of frankincense and highland barley is arranged simultaneously.After tested, the highland barley flavored milk that contains of present embodiment can be in 6 months shelf-life of normal temperature storage put procedure, and whole shape presents gel, and flowability is very poor when toppling over, and the water and milk segregation phenomenon is arranged.
Product mouthfeel and local flavor are tasted experiment
The product of getting embodiment 1-4, comparative example 1-2 carries out taste flavor and tastes experiment, the trial test number is totally 200 people (each 100 people of the masculinity and femininity in 18--28 year), respectively product and the reference product of embodiment 1-4 are tasted, adopt blank scoring mechanism, every full marks 20 minutes, the mark height is then effective, and whether to liking the product degree to carry out overall assessment, experimental result is recorded in following table 1.
Table 1
From this experimental result as can be seen, all in all, the product of embodiments of the invention obtains liking of most of people in local flavor, food sense and nutrition, and product improves a lot in food sense and nutrition, is subjected to liking of consumer.
The product stability test experiments
Containing the highland barley flavored milk with embodiment 1-4, comparative example 1-2 is that specimen leaves standstill observation under normal temperature placement, 37 ℃ of oven conditions, by the system uniformity, precipitation capacity are analyzed the stability of product.
(1) the visual observations method is: (trial jar in instrument: the 250ml Germany SCHOTT DURAN glass)
A, product sterile filling in the trial jar, leave standstill placement in the glass of 250ml.
B, sample is observed after 7 days, 30 days, 60 days, 90 days, 120 days and 180 days in static placement respectively.
C, under static condition, see through integral body and local state in the vial visual observations product, mainly pay attention to the following aspects of product:
A) whether structural state has layering.
B) whether liquid level has the bleed phenomenon.
C) whether gel and caking phenomenon are arranged in the product.
(2) the fat floating detection method is: (instrument: precision is the ruler of 0.5mm, the colorimetric cylinder of 100ml)
A, product sterile filling leave standstill placement in the colorimetric cylinder of 100ml.
B, measure the fat deposit thickness of milk liquid surface white across the vial wall with the ruler of 0.5mm under static condition, sight is looked squarely during reading.
(3) the precipitation detection method is: (instrument: precision is the ruler of 0.5mm, the colorimetric cylinder of 100ml)
A, product sterile filling leave standstill placement in the colorimetric cylinder of 100ml.
B, measure vial bottom precipitation thickness across the vial wall with the ruler of 0.5mm under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table 2,3.
Observed result under table 2 normal temperature: (18--25 ℃, 180 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | The comparative example 1 | The comparative example 2 | |
| 7 days | Structural state is normal | Structural state is normal | Structural state is normal | Structural state is normal | Structural state is normal | Structural state presents slight gel |
| Fat-free come-up does not have precipitation | Fat-free come-up does not have precipitation | Fat-free come-up does not have precipitation | Fat-free come-up does not have precipitation | Slight fat floating precipitation 2mm | The fat-free come-up of the slight bleed of shape | |
| 30 days | The normal fat floating 0.2mm of structural state does not have precipitation | The normal fat floating 0.2mm of structural state does not have precipitation | The normal fat floating 0.1mm of structural state does not have precipitation | The normal fat floating 0.2mm of structural state does not have precipitation | The normal fat floating 0.5 mm precipitation of structural state 3mm | Structural state presents the fat-free come-up of slight gel bleed 0.2mm does not have precipitation |
| 60 days | The normal fat floating 0.5mm precipitation of structural state 0.2mm | The normal fat floating 0.5mm precipitation of structural state 0.2mm | The normal fat floating 0.4mm precipitation of structural state 0.2mm | The normal fat floating 0.5mm precipitation of structural state 0.2mm | The normal fat floating 1.0 mm precipitation of structural state 5mm | Structural state presents the fat-free come-up of gel bleed 1.0mm does not have precipitation |
| 90 days | The normal fat floating 1.0mm precipitation of structural state 0.4mm | The normal fat floating 1.2mm precipitation of structural state 0.5mm | The normal fat floating 1.0mm precipitation of structural state 0.4mm | The normal fat floating 1.0mm precipitation of structural state 0.5mm | The normal fat floating 1.5 mm precipitation of structural state 5mm | Structural state presents gel bleed 1.5mm fat floating 0.5 does not have precipitation |
| 120 days | The normal fat floating 1.5mm precipitation of structural state 0.8mm | The normal fat floating 1.6mm precipitation of structural state 0.8mm | The normal fat floating 1.3mm precipitation of structural state 0.8mm | The normal fat floating 1.4mm precipitation of structural state 0.8mm | The normal fat floating 2.0 mm precipitation of structural state 5mm | Structural state presents gel bleed 2.3mm fat floating 1mm does not have precipitation |
| 180 days | The normal fat floating of structural state | The normal fat floating of structural state | The normal fat floating of structural state | The normal fat floating of structural state | The normal fat floating 3.0 of structural state | Structural state presents gel bleed 3.5mm |
| 1.8mm precipitation 1.0mm | 2.0mm precipitation 1.0mm | 1.9mm precipitation 1.0mm | 2.3mm precipitation 1.0mm | Mm precipitates 5mm | Fat floating 1.5mm does not have precipitation |
Table 337 ℃ following observed result (36--38 ℃, 60 days)
| Embodiment 1 | Embodiment 2 | Embodiment 2 | Embodiment 2 | The comparative example 1 | The comparative example 2 | |
| 7 days | The normal fat-free come-up of structural state does not have precipitation | The normal fat-free come-up of structural state does not have precipitation | The normal fat-free come-up of structural state does not have precipitation | The normal fat-free come-up of structural state does not have precipitation | The normal fat floating 0.2 mm precipitation of structural state 3.0mm | Structural state presents the fat-free come-up of slight gel bleed 0.2mm |
| 15 days | The normal fat floating 0.5mm precipitation of structural state 0.2mm | The normal fat floating 0.6mm precipitation of structural state 0.2mm | The normal fat floating 0.4mm precipitation of structural state 0.2mm | The normal fat floating 0.6mm precipitation of structural state 0.2mm | The normal fat floating 1.0 mm precipitation of structural state 5mm | Structural state presents the fat-free come-up of gel bleed 1.0mm does not have precipitation |
| 30 days | The normal fat floating 1.5mm precipitation of structural state 0.8mm | The normal fat floating 1.6mm precipitation of structural state 0.8mm | The normal fat floating 1.3mm precipitation of structural state 0.8mm | The normal fat floating 1.4mm precipitation of structural state 0.8mm | The normal fat floating 2.0 mm precipitation of structural state 5mm | Structural state presents gel bleed 2.3mm fat floating 1mm does not have precipitation |
| 60 days | The normal fat floating 1.8mm precipitation of structural state 1.0mm | The normal fat floating 2.0mm precipitation of structural state 1.0mm | The normal fat floating 1.9mm precipitation of structural state 1.0mm | The normal fat floating 2.3mm precipitation of structural state 1.0mm | Structural state has grumeleuse phenomenon fat floating 3.0 mm precipitation 5mm | Structural state presents gel bleed 4.0mm fat floating 1.5mm does not have precipitation |
From last data as can be seen, product of the present invention structural state after the normal temperature preservation was placed 2 months in 6 months and 37 ℃ is even, has only a spot of fat floating phenomenon, with cereal flavouring dairy products common on the market above-mentioned suitable substantially aspect several, can illustrate that this product has good shelf stabilities.
Contain highland barley seasoning breast flavor taste and change test experiments
To containing the taste tests that highland barley seasoning breast carries out, experiment mainly changes at its flavor taste in the shelf-life and carries out.
The test experiments method is:
1, gets the product of embodiment of the invention 1-4, comparative example 1-2 respectively as specimen, did one time the taste sensory test in each sample 1-6 month every month, each sample is made taste tests altogether six times in shelf-life, control sample is compared for of that month fresh sample, method of testing is tasted experiment for " getting two in three ", mainly investigates the situation of change of product special flavour in the shelf-life.Taste about number 50 people for every group, the men and women respectively accounts for half, all has certain trial test experience.
2, during each taste evaluation, every group of sample comprises two specimen and a control sample, or two control samples and a specimen, the order employing random sequence that sample is put, and sample appearance does not have obvious characteristic difference.If the trial test personnel have correctly selected two identical samples of smell according to smell difference from three samples, prove that then specimen and control sample there are differences; If select mistake then prove specimen and the control sample indifference.After finishing, trial test adds up tasting the result, according to " triangle test check table " in the food sense organ appraise method (" appraise of food sense organ " publishing house of South China Science ﹠ Engineering University in February, 2003 second edition) as can be known, surpass and can think more than 24 people if make the people of correct selection, there are notable difference in two set products taste and mouthfeel on 5% level of signifiance.The product special flavour sensory difference comparing result statistics of each embodiment sees also following table 4.
Flavor taste changes trial test comparative result statistics in six months of each embodiment of table 4
Can learn according to statistics: mouthfeel and the local flavor of product of the present invention in the shelf-life do not have evident difference with the new product of producing this month on 5% level of signifiance in first six months, it is less to prove that product of the present invention flavor taste in the shelf-life changes, within tolerance interval.
Claims (7)
1. one kind contains the highland barley flavored milk, it is characterized in that based on the described flavored milk of 100 weight portions, its raw material comprises 0.1%-0.5% stabilizing agent, 1%-10% highland barley decortication dry granular, wherein said stabilizing agent comprises thickener, and described highland barley decortication dry granular is prepared into highland barley slurry, highland barley flour or highland barley juice.
2. the highland barley flavored milk that contains according to claim 1 is characterized in that, the decortication of highland barley described in raw material dry granular consumption is 2%-5%.
3. the highland barley flavored milk that contains according to claim 1 is characterized in that described thickener is the 0.05-0.15% gellan gum.
4. the highland barley flavored milk that contains according to claim 1 is characterized in that described thickener is the 0.005-0.02% carragheen.
5. the highland barley flavored milk that contains according to claim 1 is characterized in that described thickener is the 0.06-0.4% microcrystalline cellulose.
6. the highland barley flavored milk that contains according to claim 1 is characterized in that stabilizing agent comprises emulsifying agent, and the content of described emulsifying agent is 0.05-0.2%.
7. the described production method that contains the highland barley flavored milk of claim 1 is characterized in that, said method comprising the steps of:
1) preparation of highland barley:
The highland barley slurry: the dried highland barley grains after will selecting and the ratio of water are 1: 3-10, in boiling water, boil the 16-30 branch, and with the colloid mill making beating, sieve, the slurries that obtain are standby;
Highland barley flour: the dried highland barley grains after will selecting is fried or is baked, abrasive dust, or by the complete slaking of bulking equipment, and then it is standby to be refined into powder;
Highland barley juice: dried highland barley grains after will selecting and water ratio are 1: 10-20, boil the 20-50 branch, and highland barley is boiled fully, sieve, the juice that obtains is standby;
2) molten material, batch mixing: stabilizing agent dissolves in milk or water, after treating to dissolve fully, adds the above-mentioned highland barley of getting ready, changes material at 70-85 ℃, and the material after the dissolving carries out homogeneous, and homogenizing temperature 60-75 ℃, homogenization pressure 〉=150bar;
3) sterilization can.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940086A (en) * | 2012-12-18 | 2013-02-27 | 中国科学院西北高原生物研究所 | Highland barley milk tea and preparation method thereof |
| CN103141577A (en) * | 2012-11-15 | 2013-06-12 | 柳州市京阳节能科技研发有限公司 | Grain pulp milk |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066106A (en) * | 2007-05-29 | 2007-11-07 | 西藏宇妥藏药研究有限公司 | Highland barley meal and its production process |
| CN101248874B (en) * | 2008-03-31 | 2011-04-13 | 蔡旻君 | Highland barley composite nutrition powder and method of preparing the same |
-
2009
- 2009-12-29 CN CN200910261768A patent/CN102106396B/en active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141577A (en) * | 2012-11-15 | 2013-06-12 | 柳州市京阳节能科技研发有限公司 | Grain pulp milk |
| CN102940086A (en) * | 2012-12-18 | 2013-02-27 | 中国科学院西北高原生物研究所 | Highland barley milk tea and preparation method thereof |
| CN102940086B (en) * | 2012-12-18 | 2014-03-05 | 中国科学院西北高原生物研究所 | Highland barley milk tea and preparation method thereof |
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| CN102106396B (en) | 2012-09-05 |
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