CN101507449B - Sour milk-containing beverage and production method thereof - Google Patents
Sour milk-containing beverage and production method thereof Download PDFInfo
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- CN101507449B CN101507449B CN200810057748XA CN200810057748A CN101507449B CN 101507449 B CN101507449 B CN 101507449B CN 200810057748X A CN200810057748X A CN 200810057748XA CN 200810057748 A CN200810057748 A CN 200810057748A CN 101507449 B CN101507449 B CN 101507449B
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- milk
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- monoglyceride
- containing beverage
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000013361 beverage Nutrition 0.000 title claims description 40
- 235000021262 sour milk Nutrition 0.000 title claims description 33
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000013336 milk Nutrition 0.000 claims abstract description 23
- 239000008267 milk Substances 0.000 claims abstract description 23
- 210000004080 milk Anatomy 0.000 claims abstract description 23
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002253 acid Substances 0.000 claims abstract description 11
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 13
- 239000007921 spray Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 9
- 235000015165 citric acid Nutrition 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 9
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 229960005137 succinic acid Drugs 0.000 claims description 8
- 239000007957 coemulsifier Substances 0.000 claims description 6
- 235000020185 raw untreated milk Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 4
- 239000001488 sodium phosphate Substances 0.000 claims description 4
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 239000013638 trimer Substances 0.000 claims description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 4
- 235000020201 recombined milk Nutrition 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000020167 acidified milk Nutrition 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000011087 fumaric acid Nutrition 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 239000002131 composite material Substances 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000001384 succinic acid Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 68
- 235000021552 granulated sugar Nutrition 0.000 description 19
- 238000001556 precipitation Methods 0.000 description 17
- 230000002950 deficient Effects 0.000 description 15
- 239000003205 fragrance Substances 0.000 description 15
- 239000003381 stabilizer Substances 0.000 description 13
- 235000020124 milk-based beverage Nutrition 0.000 description 11
- 239000008213 purified water Substances 0.000 description 9
- 241000234671 Ananas Species 0.000 description 7
- 235000007119 Ananas comosus Nutrition 0.000 description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 244000144730 Amygdalus persica Species 0.000 description 6
- 230000008901 benefit Effects 0.000 description 6
- 210000000481 breast Anatomy 0.000 description 6
- 230000001976 improved effect Effects 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 5
- -1 sucrose fatty ester Chemical class 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 108010011485 Aspartame Proteins 0.000 description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 4
- 239000000605 aspartame Substances 0.000 description 4
- 235000010357 aspartame Nutrition 0.000 description 4
- 229960003438 aspartame Drugs 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical group OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012496 blank sample Substances 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
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- 238000005238 degreasing Methods 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
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- 239000011734 sodium Substances 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a milk-containing acid drink with good stability and a production method thereof. The milk-containing acid drink adopts a composite emulsifier, a proper thickener and other general ingredients, and improves the fat stability. The composite emulsifier adopts commonly used monoglyceride (molecularly distilled monoglyceride in general), and is matched with proper diacetyl tartaric acid monoglyceride or succinic acid monoglyceride which is taken as an auxiliary emulsifier. Although the milk-containing acid drink is subjected to high-temperature sterilization, the milk-containing acid drink has good fat stability, can provide shelf life of more than 6 months, and has good mouthfeel and flavor.
Description
Technical field
The present invention relates to the Dairy Production field, relate to～kind have the sour milk-containing beverage and the production method thereof of good stability specifically.
Background technology
Sour milk-containing beverage is meant that with fresh milk or dairy products be raw material, adds the goods that modulation such as entry, liquid glucose, acid form.According to industry standard, be called milk beverage or milk-contained drink when protein content is not less than 1.0% (m/V) in the finished product; Protein content is called lactic acid drink (GB10789-1996) when being not less than 0.7% (m/V).This type of blending type beverage developed very fast in recent years, annual growth rate is all more than 25%, particularly high-temperature short-time sterilization and the aseptic packaging application on the blending type milk-contained drink, for the nutritional labeling that farthest keeps cow's milk provides effective means, make the shelf-life of product can reach more than six months, enlarged the sales range of product, thereby make the blending type milk-contained drink with its multiple tastes, be of high nutritive value and drink characteristics such as convenient, in milk beverage market, occupied leading position.On the basis of this blending type breast drink product, according to the continuous lifting of consumer to product form and effect needs, some novel products are suggested, for example, according to the requirement of people to health, can be in product forced for vitamins, mineral matter, amino acid or fruit juice etc. (Xie Jizhi writes. the liquid diary product science and technology); According to the requirement of people, can also in product, add fruit-vegetable granules to natural taste and mouthfeel.
Because the sour milk-containing beverage product is subjected to liking of consumer, provide colory breast drink product for producer's share that dominates the market, improve product competitiveness and have very important significance.Be to realize the longer shelf-life of product, the commercial sterilization that reaches product by sterilization process in the production process is essential, because milk-contained drink is to the requirement of protein content, product stability guarantees it is the key of producing this series products.At present, how the long shelf-life sour milk-containing beverage through UHTS adopts the sterile filling packing technique to produce keeps product shelf stable (farthest avoiding the beverage unstability), is most important qualifying point in the production always.
Mainly contain following performance through heat treated sour milk-containing beverage product unstability:
Layering and precipitation
Bleed
Gel
Coalescent
Breakdown of emulsion
Analyze the main cause of milk beverage unstability, can comprise following situation:
The heat endurance reduction of milk protein causes protein precipitation, gel, thereby causes system layering and precipitation;
The coalescent fat floating that causes of butterfat;
The food additives improper use causes the unstability of milk beverage colloidal solution;
Processing technology is selected the improper milk beverage unstability that causes;
The raw material that use can not be satisfied quality requirements causes the product unstability.
In order to obtain to have the sour milk-containing beverage of good stability, the emphasis of controlling in the production mainly concentrates on the use to stabilizing agent.For industrial production, the most frequently used in numerous emulsifying agents is glycerin monostearate (also claiming monoglyceride), because monoglyceride is when having well emulsify, it originates convenient, also minimum for the local flavor and the mouthfeel influence of beverage.But be to use monoglyceride can't use up people's will fully for the milk-contained drink that acquisition has advantages of excellent stability.Consider from improving stabilizing effect, also constantly there is result of study to be disclosed, for example, record in the Chinese patent 97101076.5, be to improve the stability of sour milk-containing beverage, need to comprise a kind of alkaline metal salt of specific carboxymethyl cellulose in the employed stabilizing agent; Then put down in writing the sucrose fatty ester that adopts different HLB simultaneously and polyglyceryl fatty acid ester scheme in the Chinese patent application 200380100183.4 as the milk beverage stabilizing agent; Chinese patent application 200380100194.2 also discloses utilizes the emulsion stabilizer that contains sucrose fatty ester, polyglyceryl fatty acid ester and sorbitan fatty acid ester, this stabilizing agent can provide milk beverage when pasteurization and excellent stability in the preservation process.The stabilizing agent that is applicable to milk-contained drink has its particularity, and the use of different stabilizers also discharges the mouthfeel of beverage and local flavor in influence breast drink stability and produces corresponding influence.How selecting and determine suitable stabiliser system, when breast drink good stability is provided, keep the excellent flavor and the mouthfeel of beverage, also is that the technical problem that solves is devoted in the Dairy Production field always.So, because the above-mentioned characteristic of sour milk-containing beverage, in numerous emulsifying agents, make suitable selection, comprise selection and allotment to emulsifying agent and thickener, suppressing or slow down the fat floating of breast drink in shelf life by the emulsifiability that improves beverage, is that this milk-contained drink manufacturing enterprise is continuing the problem explored.
Summary of the invention
Technical problem solved by the invention provides the sour milk-containing beverage that a kind of stability is improved, by to selection of stabilizers, though through high-temperature sterilization, this milk-contained drink still has good fat stability, shelf life more than six months can be provided, and have good mouthfeel and local flavor.
The present invention also provides the production method of this sour milk-containing beverage, and by rational technological design, providing can be in the milk-contained drink of room temperature long preservation.
According to sour milk-containing beverage provided by the invention, the composition of its per 100 weight portion raw materials comprises:
Raw milk 20-60 part
Sugar 4.0-15.0 part
Coemulsifier 0.001-0.08 part
Monoglyceride 0.05-0.15 part
Thickener 0.1-0.5 part
Salts substances 0.005-0.1 part
Acidity regulator 0.2-0.7 part
Water complements to 100 parts
During this was formed, coemulsifier was selected from diacetyl tartaric acid monoglyceride or butanedioic acid monoglyceride, and thickener is selected from a kind of or its combination in sodium carboxymethylcellulose, pectin and the guar gum.
Acidic milk drink contains 1% the fat of having an appointment, the moisture near 90%.The type of acidic beverages emulsification should be oil-in-water emulsification type so, and selected emulsifier hlb value (hydrophilic and oleophilic value) should be higher than 7, is beneficial to and forms oil-in-water system in product.The HLB value of glycerin monostearate approximately is 3.8, it is a kind of water-in-oil emulsifier, but it plays oil-in-water emulsifiers in decentralized photo, monoglyceride is present in the decentralized photo with hydrate forms, at this moment, on the vicinal hydroxyl of monoglyceride during addition 2-5mol water, the hydrophilic segment of monoglyceride enlarges with hydrate forms, has a kind of higher false HLB value (being approximately 7.2) in this state, generally acknowledge that the emulsification to milk beverage has reasonable effect, its source and easy-to-use is a kind of emulsifying agent relatively more commonly used in addition.Diacetyl tartaric acid monoglyceride HLB value is oil-in-water partially emulsifying agent generally at 8-10.Butanedioic acid monoglyceride HLB value 5-7, its emulsifiability but belong to oil-in-water emulsifiers when higher concentration between Water-In-Oil and oil-in-water.
By research to emulsifying agent character, the invention provides a kind of stabiliser system that is applicable to sour milk-containing beverage, wherein adopted monoglyceride (using molecule distillating monoglyceride usually) commonly used at least, cooperate an amount of diacetyl tartaric acid monoglyceride or butanedioic acid monoglyceride as coemulsifier, become the compound emulsifying agent combination, in milk beverage, effectively improve the emulsifying effectiveness of monoglyceride with lower addition, give the effect that good mouthfeel of product and local flavor discharge simultaneously, and be beneficial to suitability for industrialized production.Preferably, during per 100 weight portion raw materials were formed, content of monoglyceride was 0.05-0.1 part, and coemulsifier content is 0.01-0.08 part.
For obtaining the sour milk-containing beverage of improved stability, on the basis of having determined emulsifier combination, also need to cooperate suitable thickener, that is, be selected from a kind of or its combination in sodium carboxymethylcellulose (preferably using high viscosity CMC-Na), pectin and the guar gum.
According to sour milk-containing beverage of the present invention, described raw milk comprises: common fresh milk (comprising full-cream, degreasing and half defatted milk), utilize recombined milk that other components configurations of milk powder, cream, whey powder or milk form or the acidified milk that ferments and form with common cow's milk and/or recombined milk.
In the sour milk-containing beverage provided by the invention, described salts substances can be selected from: the combination of one or more in sodium phosphate trimer, calgon, sodium pyrophosphate and the natrium citricum etc.
Described acidity regulator then can be selected from: the combination of one or more in lactic acid, tartaric acid, fumaric acid, citric acid and the malic acid etc.
During the raw material of above-mentioned sour milk-containing beverage is formed, described sugar can be white granulated sugar, the syrup of various monose and glycitols material, or any one or a few mixing of sweetener, identical with the production operation of Other Drinks, when all or part of use syrup or sweetener, its addition is converted with pol, but the white granulated sugar pol with above-mentioned content range is a benchmark, that is to say, the content benchmark of the sugar in the above-mentioned prescription is a granulated sugar, when using other sweet substance or syrup, addition quite is that benchmark gets final product with the pol that can provide with the granulated sugar of above-mentioned formula range, converts during the calculating sugariness to the white granulated sugar sugariness and mixes.
According to designing requirement, can also become and have differently flavoured breast drink by adding suitable essence to product.
Milk-contained drink of the present invention does not have specific (special) requirements for packaged form, can adopt common PE bottle, PET bottle and aseptic soft packaging etc., and the production process route of product mainly may further comprise the steps:
Batching: thickener and emulsifying agent, salts substances, white granulated sugar (and/or sweetener etc.) fully after the dissolving, are squeezed in the material-compound tank, with the abundant mixing of the raw milk of squeezing in advance in suitable quantity of water;
Acid adjustment: spray in the feed liquid of material-compound tank after acidity regulator fully dissolved with suitable quantity of water, the spray process is kept stirring, and the acid solution spray that nebulizes is added in the turbulent area of feed liquid;
Homogeneous: carry out homogeneous after the feed liquid after the above-mentioned acid adjustment mixes, homogenization pressure is 15-25MPa, and homogenizing temperature is 50-70 ℃;
Sterilization: feed liquid is carried out sterilization (being generally high temperature or ultra high temperature sterilization), reaches commercial sterilization;
Can, packing, check are dispatched from the factory after qualified.
In the said process, all primary raw materials and batching all meet country or dairy industry relevant criterion, and device therefor and method of operating are routine techniques in the milk-contained drink production.For auxiliary materials such as sweetener that comprises in the prescription and essence, can determine addition and add operation that for example, sweetener can directly add in the material-compound tank with raw materials such as stabilizing agent, salt according to the technology of routine; The syrup class promptly can add with raw materials such as stabilizing agent, salt, also can add behind these raw materials and the abundant mixing of raw milk again, and essence then can add before homogeneous.
Sour milk-containing beverage of the present invention is compared with existing like product and is had the following advantages and improved effect:
By to selection of stabilizers and combination, improved the fat floating phenomenon of sour milk-containing beverage, slowed down the speed and the float-amount of product fat floating;
When the beverage emulsifying effect improves, the mouthfeel of product and the effect that local flavor discharges have also been improved.
Specific embodiments
Below in conjunction with the beneficial effect that specific embodiment further specifies enforcement of the present invention and had, understand essence of the present invention and characteristics better to help the reader, but can not constitute any qualification practical range of the present invention.
The preparation of embodiment 1 peach flavor sour milk-containing beverage
Prescription (in 1 ton):
Milk: 300.0 kilograms
White granulated sugar: 70.0 kilograms
HFCS: 7 kilograms
High-viscosity sodium carboxymethyl cellulose: 3.5 kilograms
Molecule distillating monoglyceride: 0.8 kilogram
Butanedioic acid monoglyceride: 0.4 kilogram
Natrium citricum: 1.0 kilograms
Citric acid: 1.8 kilograms
Lactic acid: 2.0 kilograms
Peach essence: 0.8 kilogram
Pure water: 612.7 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5%,
White granulated sugar: meet country-level standard,
Other batching, additive and pure water all meet the national standard of food additives.
The preparation process of this sour milk-containing beverage:
1) will detect qualified raw material milk squeezes in the material-compound tank.
2) sodium carboxymethylcellulose, molecule distillating monoglyceride, butanedioic acid monoglyceride and natrium citricum and white granulated sugar are mixed, get appropriate amount of purified water and be heated to 75 ℃, the mixture of described batching is slowly added in this hot water, stir about 25 minutes of insulation dissolving, be cooled to and be lower than 40 ℃, squeeze in the material-compound tank, mix with milk.
3) add HFCS, mix.
4) acidity regulator (lactic acid, citric acid) is fully dissolved with appropriate amount of purified water, spray adds in the above-mentioned material-compound tank, and feed temperature should be lower than 40 ℃ in the material-compound tank, and will guarantee to continue to stir in the spray process.
5) add essence, mix.
6) purified water remainder is squeezed into above-mentioned feed liquid and mixed.
7) feed liquid is preheating to 65 ℃, carries out homogeneous, homogenization pressure 20MPa.
8) the feed liquid high temperature sterilization behind the homogeneous: 121 ℃, 30 seconds.
9) feed liquid after the sterilization is cooled to 25.0 ℃ of cans, obtains sour milk-containing beverage product of the present invention.
Product detects index:
Protein: 1.0%, fat: 1.12%, soluble solid: 10.2%, pol (in white granulated sugar): 14.6%, pH value: 4.20.
Product Status is observed (room temperature):
After one week: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and peach flavor fragrance is normal, and product meets every specification requirement.
After one month: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and peach flavor fragrance is normal, and product meets every specification requirement.
After two months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and peach flavor fragrance is normal, and product meets every specification requirement.
After four months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and peach flavor fragrance is normal, and product meets every specification requirement.
After six months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and peach flavor fragrance is normal, and product meets every specification requirement.
The preparation of embodiment 2 original flavor sour milk-containing beverages
Prescription (in 1 ton):
Milk: 450.0 kilograms
White granulated sugar: 55.0 kilograms
Aspartame: 1.2 kilograms
Sodium carboxymethylcellulose: 4.2 kilograms
Molecule distillating monoglyceride: 1.0 kilograms
Diacetyl tartaric acid monoglyceride: 0.2 kilogram
Sodium phosphate trimer: 0.5 kilogram
Guar gum: 0.5 kilogram
Citric acid: 2.0 kilograms
Lactic acid: 1.24 kilograms
Malic acid: 1.0 kilograms
Sour milk essence: 1.0 kilograms
Pure water: 482.16 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5%.
White granulated sugar: meet country-level standard.
Other batching, additive and pure water all meet the national standard of food additives.
This milk-contained drink preparation process:
1) will detect qualified raw material milk squeezes in the material-compound tank.
2) sodium carboxymethylcellulose, guar gum, molecule distillating monoglyceride, diacetyl tartaric acid monoglyceride and Aspartame, sodium phosphate trimer and white granulated sugar are mixed, get appropriate amount of purified water and be heated to 75 ℃, the mixture of described batching is slowly added in this hot water, stir about 25 minutes of insulation dissolving, be cooled to and be lower than 40 ℃, squeeze in the material-compound tank, mix with milk.
3) acidity regulator (lactic acid, citric acid and malic acid) is fully dissolved with appropriate amount of purified water, spray adds in the above-mentioned material-compound tank, and feed temperature should be lower than 40 ℃ in the material-compound tank, and will guarantee to continue to stir in the spray process.
4) add essence, mix.
5) purified water remainder is squeezed into above-mentioned feed liquid and mixed.
6) this feed liquid is preheating to 65 ℃, carries out homogeneous, homogenization pressure 20MPa.
7) the feed liquid high temperature sterilization behind the homogeneous: 121 ℃, 4 seconds.
8) feed liquid after the sterilization is cooled to 25.0 ℃ of cans, obtains sour milk-containing beverage product of the present invention.
Product detects index:
Protein: 1.21%; Fat: 1.30%; Soluble solid: 14.7%; Pol (in white granulated sugar): 14.6%; PH value: 4.20.
Product Status is observed (room temperature):
After one week: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and fragrance is normal.Product meets every specification requirement.
After one month: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and fragrance is normal.Product meets every specification requirement.
After two months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and fragrance is normal.Product meets every specification requirement.
After four months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and fragrance is normal.Product meets every specification requirement.
After six months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and fragrance is normal.Product meets every specification requirement.
The preparation of embodiment 3 pineapples flavor sour milk-containing beverage
Prescription (in 1 ton):
Milk: 400.0 kilograms
White granulated sugar: 45.0 kilograms
Knob is sweet: 0.003 kilogram
Aspartame: 0.05 kilogram
Acesulfame potassium: 0.06 kilogram
Sodium carboxymethylcellulose: 4.5 kilograms
Molecule distillating monoglyceride: 0.7 kilogram
Diacetyl tartaric acid monoglyceride: 0.6 kilogram
Calgon: 0.5 kilogram
Pectin: 0.5 kilogram
Citric acid: 2.0 kilograms
Lactic acid: 2.4 kilograms
Flavoring pineapple essence: 1.0 kilograms
Pure water: 542.687 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5%.
White granulated sugar: meet country-level standard.
Other batching, additive and pure water all meet the national standard of food additives.
The preparation process of this milk-contained drink:
1) will detect qualified raw material milk squeezes in the material-compound tank.
2) sodium carboxymethylcellulose, molecule distillating monoglyceride, diacetyl tartaric acid monoglyceride, calgon, pectin, knob is sweet, acesulfame potassium, Aspartame and white granulated sugar mix, get appropriate amount of purified water and be heated to 75 ℃, the mixture of described batching is slowly added in this hot water, stir about 25 minutes of insulation dissolving, be cooled to and be lower than 40 ℃, squeeze in the material-compound tank, mix with milk.
3) acidity regulator (citric acid, lactic acid) is fully dissolved with appropriate amount of purified water, spray adds in the material-compound tank, and feed temperature should be lower than 40 ℃ in the material-compound tank, and will guarantee to continue to stir in the spray process.
4) add essence, mix.
5) purified water remainder is squeezed into above-mentioned feed liquid and mixed.
6) feed liquid is preheating to 65 ℃, carries out homogeneous, homogenization pressure 20MPa.
7) the feed liquid high temperature sterilization behind the homogeneous: 137 ℃, 4 seconds.
8) feed liquid after the sterilization is cooled to 25.0 ℃ of cans, obtains sour milk-containing beverage product of the present invention.
Product detects index:
Protein: 1.18%, fat: 1.25%, soluble solid: 12.4%, pol (in white granulated sugar): 13.7%, pH value: 4.25.
Product Status is observed (room temperature):
After one week: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and pineapple fragrance is normal.Product meets every specification requirement.
After one month: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and pineapple fragrance is normal.Product meets every specification requirement.
After two months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and pineapple fragrance is normal.Product meets every specification requirement.
After four months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and pineapple fragrance is normal.Product meets every specification requirement.
After six months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and pineapple fragrance is normal.Product meets every specification requirement.
Experimental example: emulsifying agent is selected the influence to stablizing effect
1, experimental program: prepare the milk beverage sample respectively according to the listed prescription of following table, in 4 the transparent sample bottles of packing into, the sign label is 1#, 2#, 3# and JL.Content in the table is weight percentage.
| Raw material | 1# | 2# | 3# | JL (blank) |
| Fresh milk | 35.00％ | 35.00％ | 35.00％ | 35.00％ |
| White granulated sugar | 5.00％ | 5.00％ | 5.00％ | 5.00％ |
| Citric acid | 0.60％ | 0.60％ | 0.60％ | 0.60％ |
| Phosphate | 0.35％ | 0.35％ | 0.35％ | 0.35％ |
| High sticking CMC | 0.45％ | 0.45％ | 0.45％ | 0.45％ |
| Molecule distillating monoglyceride | 0.08％ | 0.08％ | 0.08％ | 0.8％ |
| The butanedioic acid monoglyceride | 0.02％ | 0.04％ | 0.08％ | 0 |
| Pure water | Benefit to 100% | Benefit to 100% | Benefit to 100% | Benefit to 100% |
2, sample parameters measurement result
| 1# | 2# | 3# | JL | |
| Sample protein matter content (%) | 1.02 | 1.02 | 1.02 | 1.02 |
| Sample pH value | 4.33 | 4.33 | 4.33 | 4.37 |
3, emulsion stabilizing effect observed and recorded
| Observe room temperature respectively, fat floating stability in the sample 45 ℃ the time | ||
| Room temperature (about 20 ℃) | 45℃ | |
| The 2nd day | Normally | Normally |
| The 6th day | 1#, 2#, 3# are normal, and the bottle wall is clean, do not observe fat floating and are detained | Blank sample has obvious fat floating; 1#2#3# does not all have obvious fat floating, and the bottle wall does not have fatty retention layer; |
4, experiment conclusion
Adopt the product of monoglyceride as emulsification system, the product fat floating is serious in the short time.
After adding butanedioic acid monoglyceride formation compound emulsifying agent, the emulsibility of product is significantly improved and enhanced.
Claims (5)
1. sour milk-containing beverage comprises in the composition of its per 100 weight portion raw materials:
During this was formed, coemulsifier was selected from diacetyl tartaric acid monoglyceride or butanedioic acid monoglyceride, and thickener is selected from a kind of or its combination in sodium carboxymethylcellulose, pectin and the guar gum; Described salts substances is selected from: the combination of one or more in sodium phosphate trimer, calgon, sodium pyrophosphate and the natrium citricum.
2. sour milk-containing beverage according to claim 1, wherein, described raw milk comprises: fresh milk, recombined milk or acidified milk.
3. sour milk-containing beverage according to claim 1, wherein, described acidity regulator is selected from: the combination of one or more of lactic acid, tartaric acid, fumaric acid, citric acid and malic acid.
4. sour milk-containing beverage according to claim 1, wherein, during per 100 weight portion raw materials were formed, content of monoglyceride was 0.05-0.1 part, coemulsifier content is 0.01-0.08 part.
5. the production method of each described sour milk-containing beverage of claim 1-4, it may further comprise the steps:
Batching: thickener and emulsifying agent, salts substances and sugar after the abundant dissolving, are squeezed in the material-compound tank, with the abundant mixing of the raw milk of squeezing in advance in suitable quantity of water;
Acid adjustment: spray in the feed liquid of material-compound tank after acidity regulator fully dissolved with suitable quantity of water, the spray process is kept stirring, and the acid solution spray that nebulizes is added in the turbulent area of feed liquid;
Homogeneous: carry out homogeneous after the feed liquid after the above-mentioned acid adjustment mixes, homogenization pressure is 15-25MPa, and homogenizing temperature is 50-70 ℃;
Sterilization: feed liquid is carried out sterilization, reaches commercial sterilization;
Can, packing, check are dispatched from the factory after qualified.
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| CN101703104B (en) * | 2009-11-24 | 2013-02-27 | 内蒙古伊利实业集团股份有限公司 | Formulated acidic low-lactose liquid milk product and producing method thereof |
| CN102125086B (en) * | 2010-12-15 | 2013-03-06 | 广州合诚实业有限公司 | Sour buffalo milk and preparation method thereof |
| CN103125605A (en) * | 2011-11-22 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit juice acidic milk tea beverage and production method thereof |
| CN104430872A (en) * | 2013-09-22 | 2015-03-25 | 河南工业大学 | Perilla yogurt beverage and preparation method thereof |
| CN105851231A (en) * | 2015-01-21 | 2016-08-17 | 福建好彩头食品股份有限公司 | Fermented milk-containing drink and producing method thereof |
| CN105248646A (en) * | 2015-11-27 | 2016-01-20 | 钟华锋 | Milk beverage and making method thereof |
| CN105248650A (en) * | 2015-11-27 | 2016-01-20 | 钟华锋 | Preparation type milk-containing beverage and preparing method thereof |
| CN107212090B (en) * | 2017-06-14 | 2021-02-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented milk beverage and preparation method thereof |
| CN107960474A (en) * | 2017-12-20 | 2018-04-27 | 光明乳业股份有限公司 | A kind of acid modulation breast containing citric acid and preparation method thereof |
| CN109042918A (en) * | 2018-08-27 | 2018-12-21 | 贵阳学院 | A kind of powdered oil prepared using aqueous enzymatic method camellia seed oil emulsion |
| JP6574511B1 (en) * | 2018-09-28 | 2019-09-11 | 森永乳業株式会社 | Acidic beverage with milk |
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