CN101530114A - Acidic dairy dessert and preparation method thereof - Google Patents

Abstract

The invention provides an acidic milk dessert. The raw materials used to prepare the acidic milk dessert per 100 parts by weight include: 35.0-80.0 parts of liquid milk, 4.0-20.0 parts of sweet substances, 0.1-5.0 parts of stabilizers, and acidity regulators 0.2-0.7 parts, 1.0-3.0 parts of coarse grain particles, the coarse grains include grains and beans; the shelf life of the sour milk dessert provided by the invention can reach more than six months at room temperature, and the product can maintain uniformity and stability and is suitable for industrial production.

Description

Sour milk dessert and preparation method thereof

technical field

The invention belongs to the field of dairy processing and provides an acidic milk dessert which can be stored for a long time at normal temperature and a preparation method thereof.

Background technique

Dessert has a long history in European and American countries. It is a kind of dairy product that European and American families love and generally eat. Solid or gel-like dairy products without any additives such as acidity agents, essences, colorings and preservatives. The taste is soft and delicate, with a rich milk flavor. Dessert is a very nutritious and healthy all-natural dairy product, usually served as a dessert or refreshment after a meal. This kind of product has a full and smooth taste, high nutritional value, unique flavor and extremely enjoyable taste. It has gradually become one of the high-end dairy products and is deeply loved by consumers.

The production of desserts in the dairy industry is mainly to add an appropriate stabilizer to the raw milk (the egg itself is an excellent emulsifier), and after homogenization, it becomes a milk with a high viscosity, which has been pasteurized before leaving the factory (currently Dessert products are mainly sterilized by scraper type sterilizers), since desserts must be refrigerated at 0-5°C, the terminal retail method is mainly refrigerated sales. Moreover, because the product has not reached commercial sterility, the shelf life is short, and the shelf life under refrigerated conditions is generally about 15 days. Even if some related technologies report milk-containing jelly with a certain amount of milk added, while controlling the amount of milk added, acidity regulators are also needed to obtain a longer shelf life at room temperature. This product is obviously no longer equivalent to the traditional concept. dessert.

This dessert product is also called acid milk dessert, or acid milk dessert, the main raw material is liquid milk, because the product has not reached commercial sterility, so it cannot be stored for a long time at room temperature (for example, the shelf life is 3-6 months), except In addition to the deterioration of the product due to the proliferation of harmful bacteria, another important reason is that this acidic milk dessert is in a semi-fluid or pasty state at room temperature. As the temperature rises, the product state will change, such as the viscosity decreases and water precipitation occurs. , due to the instability of protein and fat, the appearance of the product is no longer uniform, that is to say, the texture stability of the product will decrease due to the increase of the ambient temperature. Production practice shows that to ensure the emulsification stability of sour milk dessert products in the process of sales and storage still needs some breakthroughs in technology.

On the other hand, because the addition of ingredients (such as grains, fruit and vegetable raw materials, nuts, etc.) will have a significant impact on the protein and fat stability of dairy products, the current acidic milk dessert products only use emulsifiers to properly deploy raw milk To obtain the desired state and mouthfeel, the change of taste is only realized by adding flavoring agents such as essence, so the requirement of providing comprehensive nutritional effects has not really been met.

Contents of the invention

The technical problem to be solved by the present invention is that the fruits, vegetables and grains of the sour milk product have balanced nutrition, taste and nutrition, and uniform and stable quality.

Through research and development, the present invention provides an acidic milk dessert product that can be stored at room temperature. Through the reasonable deployment of coarse grain particles, stabilizers, acid regulators and high-temperature sterilization, the obtained acidic milk dessert can maintain the uniformity and stability of the product at room temperature. Paste or semi-fluid, the shelf life can reach more than six months, become a dairy dessert food with both taste and nutrition, and is suitable for industrial production.

The object of the present invention is to provide an acid milk dessert, which has a shelf life of more than six months and is an acid milk food with both taste and nutrition.

The present invention also provides a method for industrial production of the above-mentioned sour milk dessert, which does not require special modification of existing devices and equipment, and produces the acid milk dessert product with a long shelf life at room temperature through the combination of process conditions.

The invention provides a sour milk dessert, which is a pasty or semi-fluid dairy product. The raw material composition for preparing the sour milk dessert per 100 parts by weight includes: liquid milk 35.0-80.0 parts, sweet 4.0-20.0 parts of substances, 0.1-5.0 parts of stabilizers, 0.2-0.7 parts of acidity regulators, 1.0-3.0 parts of coarse grain granules.

If the total amount of the above components is less than 100 parts by weight, add water to make up to 100 parts. That is, for the sour milk dessert provided by the present invention, the raw materials of the sour milk dessert per 100 parts by weight are: 35.0-80.0 parts of liquid milk, 4.0-20.0 parts of sweet substances, 0.1-5.0 parts of stabilizers, and 0.2 parts of acidity regulators. -0.7 parts, 1.0-3.0 parts of coarse grain particles, and the rest of water; the rest of the water refers to 12.3-71.3 parts by weight of water.

The pH value of the acidic milk dessert containing coarse grain particles composed of the above-mentioned raw materials is in the range of 4.10-4.40, and the titrated acidity is in the range of 40-55°T.

The sweetening substance described in the present invention comprises sugar and/or sweetening agent; Described sugar comprises sucrose, syrup etc., and described sweetening agent is the chemical adjuvant of the food grade that can increase sweetness known in the art, for example Aspartame etc.

In the sour milk dessert of the present invention, the liquid milk used is preferably liquid milk with protein ≥ 2.95%, fat ≥ 3.0%, and non-fat milk solids ≥ 8.5%. The "milk" includes both milk and sheep Milk, preferably milk, more preferably fresh milk recognized in the art, such as whole, skimmed or semi-skimmed milk, or the milk of the present invention can also be milk powder, cream, hydrolyzed protein, whey powder or other components of milk As long as the reconstituted milk meets the above-mentioned standards of fresh milk, the reconstituted milk can be used as a substitute for milk. Its nutritional value and effect are almost the same as those of fresh milk, and it belongs to the category of liquid milk and milk in the present invention.

The above-mentioned sour milk dessert, wherein the coarse grain particles used are preferably broken fiber, granular or a combination thereof obtained by crushing coarse grains with a particle size of 1-6 mm. The particle size can be understood as, if it is an irregular particle, its It is the largest dimension in the radial direction of the particle. If it is a regular particle, it refers to the diameter, length, width or thickness; the coarse grains include grains and/or beans, and the grains are corn, millet, purple rice, sorghum, oats, and buckwheat , any one of wheat bran or a combination thereof, and the beans are any one or a combination of soybeans, green beans, red beans, and mung beans.

The coarse grain particles suitable for the acid milk dessert containing coarse grain particles according to the present invention are preferably cured coarse grain particles. The curing is a process well known in the art. For the needs of nutrition and product quality, the curing here is to use steam The process of fumigation or precooking with water or milk will ripen coarse grains.

In the sour milk dessert of the present invention, the stabilizer used therein consists of a thickener and/or an emulsifier, and the emulsifier is selected from sodium stearoyl lactylate SSL, monostearic acid ester, sucrose fatty acid ester, Any one or combination of polyglycerol esters, monoglyceride diacetyl tartrate and monoglyceride succinate; the thickener is selected from carrageenan, carob gum L.B.G, sodium carboxymethylcellulose, pectin, seaweed Any one or combination of propylene glycol ester, gellan gum, modified starch, konjac gum, linseed gum, dextrin, xanthan gum, microcrystalline cellulose, agar, gelatin, sodium alginate, guar gum .

In the sour milk dessert of the present invention, the acidity regulator used is selected from any one of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid or a combination thereof.

For the good taste of the product, the above-mentioned sour milk dessert, wherein the sweetening substances used include various products that increase sweetness well known in the art (food field), for example, any one of sucrose, syrup, aspartame or a combination thereof.

In a preferred embodiment of the present invention, in order to increase the flavor of the product, the raw material composition of the sour milk dessert of the present invention preferably also includes food flavors, which are edible flavors, such as chocolate flavors, cereal flavors, Any one or a combination of milk flavor, cream flavor, hobby flavor, vanilla flavor, the food flavor is 0.01-0.2 parts.

The sour milk dessert of the present invention can develop many flavors, different flavors, and the composition of the raw materials is similar, so the composition of the raw materials of the present invention can also include additional raw materials, the additional raw materials include coffee, chocolate, oligosaccharides (selected from low polysaccharides) One or more of polylactose, galactooligosaccharide, fructooligosaccharide, isomaltooligosaccharide, soybean oligosaccharide, raffinose, and sesatetraose), nutritional enhancer (selected from taurine, lysine Acid, L-carnitine, linolenic acid, vitamin A, β-carotene, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin D, vitamin E, niacinamide, iron pyrophosphate, Calcium citrate, calcium gluconate, calcium lactate, calcium hydrogen phosphate, zinc gluconate or a combination of several), functional ingredients (selected from lactic acid bacteria, soybean peptide, whey protein, lactoferrin, conjugated One or a combination of linoleic acid, collagen, fructose, soluble dietary fiber, anthocyanins, proanthocyanidins, lycopene, lutein, astaxanthin, wheat germ powder, soybean isoflavones), salt Any one or combination of similar substances (one or more combinations selected from sodium tripolyphosphate, sodium citrate, potassium citrate, sodium hexametaphosphate and sodium pyrophosphate).

The content of any one of the above additional raw materials can be 0.01-0.2 parts, which is calculated based on the content of the product being 100 parts by mass (weight).

The above-mentioned sour milk dessert, per 100 parts by weight, is used to prepare the raw material composition of the acid milk dessert: 40.0-60.0 parts of liquid milk, 6.0-15.0 parts of sweet substances, 0.5-3.5 parts of stabilizers, and 0.3-0.6 parts of acidity regulators parts, 1.0-3.0 parts of coarse grain particles; if the sum of the weights of all raw materials is less than 100 parts by mass, the balance is water; the sour milk dessert is preferably obtained by the following method:

(1) first mix the aqueous solution of the sweetener and the stabilizer with the liquid milk and add an acidity regulator, adjust the pH value to 4.10-4.40, and titrate the acidity within the range of 40-55 ° T to obtain the mixed material;

(2) homogenize the mixed material obtained in step (1);

(3) Coarse grain particles are added to the homogenized mixed material to obtain the sour milk dessert.

The acidic milk dessert of the present invention is an acidic dairy dessert product that can be stored for a long time at room temperature. Nutritional balance of the human body and absorption of nutrients; the sour milk dessert of the present invention is a pasty or semi-fluid state at normal temperature, has a long shelf life (for example, up to six months), and solves the problem of this pasty or semi-fluid state. The problem of sedimentation and emulsification of milk products in fluid state has a stable and uniform appearance and smooth and delicate tissue state when eaten at room temperature, and the taste is full and smooth, which can be sucked or eaten with a small spoon.

In the sour milk dessert of the present invention, the sweetener can be an adjuvant (auxiliary) that increases sweetness such as aspartame, and the sugar includes any one of granulated sugar (sucrose) or (fructose) syrup , the content of the syrup or sweetener is based on the sugar content converted to the sugar content in the content range.

The present invention also provides a method for preparing the sour milk dessert, comprising the steps of:

(1) first mix the aqueous solution of the sweetener and the stabilizer with the liquid milk and add an acidity regulator, adjust the pH value to 4.10-4.40, and titrate the acidity within the range of 40-55 ° T to obtain the mixed material;

(2) homogenize the mixed material obtained in step (1);

(3) Add coarse grain granules into the homogenized mixed material and fill it.

The above-mentioned preparation method preferably comprises that in step (3), the homogenized mixed material is first subjected to high-temperature sterilization, and then high-temperature sterilized coarse grain particles are added; the high-temperature sterilization condition is 90-141° C., 4 seconds -15 minutes; or, in step (3), first add coarse grain particles to the homogenized mixed material, and then carry out high-temperature sterilization, and the high-temperature sterilization conditions are 90-141° C., 4 seconds-15 minutes .

In a preferred embodiment of the present invention, in the preparation method of the described sour milk dessert, every 100 parts by weight is used to prepare the raw material composition of this acid milk dessert and also includes edible essence, coffee, chocolate, oligosaccharide (selected from low One or more of polylactose, galactooligosaccharide, fructooligosaccharide, isomaltooligosaccharide, soybean oligosaccharide, raffinose, and sesatetraose), nutritional enhancer (selected from taurine, lysine Acid, L-carnitine, linolenic acid, vitamin A, β-carotene, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin D, vitamin E, niacinamide, iron pyrophosphate, Calcium citrate, calcium gluconate, calcium lactate, calcium hydrogen phosphate, zinc gluconate or a combination of several), functional ingredients (selected from lactic acid bacteria, soybean peptide, whey protein, lactoferrin, conjugated One or a combination of linoleic acid, collagen, fructose, soluble dietary fiber, anthocyanins, proanthocyanidins, lycopene, lutein, astaxanthin, wheat germ powder, soybean isoflavones), salt Any or a combination of substances (selected from one or more combinations of sodium tripolyphosphate, sodium citrate, potassium citrate, sodium hexametaphosphate and sodium pyrophosphate), each of the above raw materials The amount added can be 0.01-0.2 parts, that is, the added amount of any one of the food flavors, coffee, chocolate, oligosaccharides, nutritional fortifiers, functional ingredients, and salts can be 0.01-0.2 parts. 0.2 parts.

The purpose of adding food flavors is to deploy different styles and tastes. The food flavors include chocolate flavors, cereal flavors, milk flavors, cream flavors, hobby flavors, vanilla flavors, etc., which can be any one or a combination of several. For example, milk flavor or cream flavor can be added to make milk flavor products, and vanilla flavor can be added to make vanilla flavor products.

The method of adding any one or a combination of the food flavors, coffee, chocolate, oligosaccharides, nutritional enhancers, functional ingredients, and salts is: adding to the homogenized mixed material for high-temperature sterilization ; Or, add it to the high-temperature sterilized material after being sterilized first.

The method of the present invention prepares a high-temperature sterilized sour milk dessert product, and the high-temperature sterilization condition is preferably 90-141° C. for 4 seconds to 15 minutes. For example, ultra-high temperature instantaneous sterilization can be used. According to the sterilization conditions and the sterilization status of various ingredients, the materials that have been sterilized in advance (including various sterilized ingredients according to the formula design) can be aseptically filled, or the materials can be mixed and filled. After packaging, it is sterilized again at high temperature (ie, secondary sterilization process).

According to the method of the present invention, the liquid milk can have a relatively low viscosity under high temperature sterilization conditions, and the selection range of the sterilization equipment is relatively large, which can be completed by using a scraper type sterilizer or a tube type sterilizer, or a plate type sterilizer. Sterilizers, or a combination of these sterilizing equipment to achieve high-temperature sterilization of sour milk desserts.

The above-mentioned optimized preparation process of the present invention can effectively avoid damage to the properties of the product of the present invention and ensure the stability of the product texture.

It is worth noting that when the formula includes the above-mentioned salt substances, it is preferable to dissolve the salt together with the stabilizer and then mix it with the liquid milk for a better effect.

And when preparing and adding ingredients such as coarse grain granules, they are added in the following manner: adding them to the homogenized mixed material for high-temperature sterilization; or, adding them aseptically to the material after high-temperature sterilization . For example, these ingredients can be added after the raw milk, stabilizer, sweetener, etc. are homogenized and sterilized together, or they can be sterilized by conventional methods before being added to the high-temperature sterilized material.

When some nutritional supplements are added to the raw materials of the acid yogurt dessert of the present invention, these nutritional supplements can be mixed with stabilizers or sweeteners and homogenized at the same time.

The eating method of the sour milk dessert of the present invention can be sucked or scooped. All of them can have various packaging forms. The present invention is not particularly limited to this. For example, it can be Tetra Pak or blister material packaging. For aseptic filling or high temperature sterilization.

Compared with the existing similar products, the sour milk dessert provided by the invention has the following advantages and beneficial effects:

The acidic milk dessert of the present invention solves the stability of the acidic, pasty or semi-fluid products that use milk as the main raw material and contain coarse grain particles that are not easy to be evenly distributed by adjusting the raw material composition and production process. , the product has stable emulsification characteristics, and there will be no common problems such as precipitation and water separation. The shelf life of the product at room temperature can reach more than six months, and it does not need to rely on cold chain transportation and sales. The development provides a wider space and has considerable economic and social benefits.

The product of the present invention breaks through the product structure and formula composition of neutral milk-containing beverages currently on the market, makes the product reach a paste or semi-fluid state while maintaining acidity, and improves the taste and flavor of the product, making it refreshing Smooth and delicate taste.

Sour milk dessert is a kind of traditional dessert mainly made at home, and the invention realizes the goal of its industrialized production.

Detailed ways

Embodiment 1, the sour milk dessert containing corn grain (the formula is calculated by 1 ton)

Milk: 350.0 kg; White sugar: 80.0 kg; Fructose syrup: 50.0 kg; Ground corn: 10 kg; Modified starch: 20 kg; Dextrin: 2 kg; Carrageenan: 0.2 kg; Pectin: 2.0 kg; Bean gum: 4.0 kg; Propylene glycol alginate: 0.5 kg; Monoglyceride: 1.2 kg; Sodium carboxymethyl cellulose: 3.0 kg; Lactic acid: 2.5 kg; Citric acid: 2.5 kg; Corn essence: 0.15 kg; Sodium: 1.0 kg; Purified water up to: 1000 kg.

Raw material standard:

Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5% (this index and standard are the national standards and industry standards for milk well known in the art).

White granulated sugar: in line with the national first-class standard.

High fructose syrup: F≥42.0%.

Pure water meets national standards.

Preparation Process:

1. Wash the fresh corn, remove impurities, boil it with 15 times the water for 30 minutes, grind it, and put it in the batching tank for later use;

2. The ingredients of the stabilizer: dry mix the stabilizer with sodium tripolyphosphate and white sugar;

3. Pour the standardized milk into the mixing tank and heat it at 10°C;

4. Pour the dry mixed stabilizer ingredients into the milk in the mixing tank, keep the temperature at 10°C for about 30 minutes;

5. Acid adjustment: acid adjustment at 10°C, lactic acid and citric acid in a ratio of 1:1, diluted with an appropriate amount of pure water (below 20°C) to fully dissolve the acidity regulator, online acid adjustment, during the acid adjustment process Continue to stir without stopping; PH value is between 4.3-4.4;

6. Homogenization: Preheat the feed liquid to 40°C, input it into the homogenizer, and the homogenization pressure is 50/20MPa;

7. After the material liquid is homogeneous, put it into the buffer tank, put the ground corn into the buffer tank, and add corn essence;

8. Pour the remaining part of pure water into the buffer tank and mix it with the above-mentioned liquid evenly;

9. Sterilization: The sterilization condition is 138°C, 4 seconds;

10. Filling: The sterilized feed liquid is cooled to below 50.0°C for aseptic filling.

Detection index: protein 1.05%; fat 1.04%; dry matter 3.0%.

The dessert of this embodiment is preferably pudding.

One of the raw materials of this example, milk, can also be reconstituted milk that meets the above-mentioned milk standards, and other compositions and preparation methods remain unchanged. The results show that all the indicators of the product are equal to those of Example 1.

Embodiment 2, the sour milk dessert containing millet

Formula (according to 1 ton):

Milk: 500.0 kg; white sugar: 80.0 kg; fructose syrup: 50.0 kg; millet: 10 kg; tapioca starch: 20 kg; dextrin: 2 kg; xanthan gum: 0.2 kg; pectin: 2.5 kg; konjac gum Gellan gum: 4.0 kg; Gellan gum: 2.0 kg; Diacetyl tartaric acid: 1.2 kg; Sodium carboxymethylcellulose: 3.0 kg; Lactic acid: 2.5 kg; Citric acid: 2.5 kg; Corn essence: 0.15 kg; kg; purified water up to: 1000 kg.

Raw material standard:

Milk: protein ≥ 2.95%; fat ≥ 3.0%; non-fat milk solids ≥ 8.5%.

White granulated sugar: in line with the national first-class standard.

High fructose syrup: F≥42.0%.

Pure water meets national standards.

Preparation Process:

1. Wash the millet, remove impurities, boil it with 10 times the water for 10 minutes, and put it in the ingredient tank for later use;

2. The ingredients of the stabilizer: dry mix the stabilizer with sodium tripolyphosphate and white sugar;

3. Pour the standardized milk into the mixing tank and heat at 20°C;

4. Pour the dry-mixed stabilizer ingredients into the standardized milk in the mixing tank, and keep the temperature at about 20°C for about 30 minutes;

5. Acid adjustment: Adjust acid at 20°C, dilute lactic acid and citric acid with pure water at normal temperature in a ratio of 1:1 to fully dissolve the acidity regulator, adjust acid online, and continue stirring during the acid adjustment process without stopping. PH value is between 4.3-4.4;

6. Homogenization: Preheat the feed liquid to 40°C, input it into the homogenizer, and the homogenization pressure is 50/20MPa;

7. After the material liquid is homogenized, put it into the buffer tank, put the millet into the buffer tank, and add the millet essence;

8. Pour the remaining part of pure water into the buffer tank and mix it with the above-mentioned liquid evenly;

9. Sterilization: The sterilization condition is 138°C, 4 seconds;

10. Filling: The sterilized feed liquid is cooled to below 50.0°C for aseptic filling.

Detection Indicator:

Protein: 1.45% Fat: 1.50% Dry matter: 4.25%.

Embodiment 3, sour milk dessert containing oat granules

Formula (according to 1 ton):

Milk: 800.0 kg; White sugar: 80.0 kg; Fructose syrup: 50.0 kg; Oats: 10 kg; Modified starch: 30 kg; Dextrin: 2 kg; Locust bean gum: 2.0 kg; Pectin: 2.5 kg; Konjac gum Gellan gum: 2.0 kg; Monoglyceride succinate: 1.2 kg; Propylene glycol alginate: 1.0 kg; Lactic acid: 2.5 kg; Citric acid: 2.5 kg; Oat flavor: 0.15 kg; Sodium tripolyphosphate: 1.0 kg; purified water up to: 1000 kg.

Raw material standard:

Milk: protein ≥ 2.95% fat ≥ 3.0% non-fat milk solids ≥ 8.5%.

White granulated sugar: in line with the national first-class standard.

High fructose syrup: F≥42.0%.

Pure water meets national standards.

Preparation Process:

1. Wash the oatmeal, remove impurities, boil it with 10 times the water for 20 minutes, and put it in the batching tank for later use;

2. The ingredients of the stabilizer: dry mix the stabilizer with sodium tripolyphosphate and white sugar;

3. Pour the standardized milk into the mixing tank and heat at 20°C;

4. Pour the dry-mixed stabilizer ingredients into the standardized milk in the mixing tank, and keep the temperature at about 20°C for about 30 minutes;

5. Acid adjustment: acid adjustment at 20°C, lactic acid and citric acid are diluted with pure water at normal temperature in a ratio of 1:1 to fully dissolve the acidity regulator, and then acid adjustment. Continue stirring during the acid adjustment process without stopping. The pH value is between 4.3-4.4;

6. Homogenization: Preheat the feed liquid to 40°C, input it into the homogenizer, and the homogenization pressure is 50/20MPa;

7. After the material liquid is homogeneous, put it into the buffer tank, put the oats into the buffer tank, and add the oat essence;

8. Pour the remaining part of pure water into the buffer tank and mix it with the above-mentioned liquid evenly;

9. Sterilization: The sterilization condition is 138°C, 4 seconds;

10. Filling: The sterilized feed liquid is cooled to below 50.0°C for aseptic filling.

Detection indicators: protein 2.35%, fat 2.5%, dry matter 6.7%.

Example 4, Grain Rice Fragrance Containing Sour Milk Dessert

Formula (according to 1 ton):

Milk: 750.0 kg; white sugar: 80.0 kg; fructose syrup: 50.0 kg; ground buckwheat: 30 kg; modified starch: 20 kg; dextrin: 2 kg; carrageenan: 0.2 kg; pectin: 2.0 kg; Locust bean gum: 4.0 kg; Propylene glycol alginate: 0.5 kg; Monoglyceride: 1.2 kg; Sodium carboxymethyl cellulose: 3.0 kg; Lactic acid: 2.5 kg; Citric acid: 2.5 kg; Corn essence: 0.15 kg; Sodium phosphate: 1.0 kg; Purified water up to: 1000 kg.

Raw material standard:

Milk: protein ≥ 2.95% fat ≥ 3.0% non-fat milk solids ≥ 8.5%.

White granulated sugar: in line with the national first-class standard; fructose syrup: F≥42.0%.

Preparation process: see Example 1.

Detection indicators: protein 2.21%, fat 2.25%, dry matter 6.4%.

Embodiment 5, the sour milk dessert containing mung bean

Milk: 600.0 kg; white sugar: 80.0 kg; fructose syrup: 50.0 kg; mung beans: 15 kg; tapioca starch: 20 kg; dextrin: 2 kg; xanthan gum: 0.2 kg; pectin: 2.5 kg; konjac gum : 3.0 kg; carrageenan: 0.2 kg; gellan gum: 2.0 kg; monoglyceride succinate: 1.2 kg; propylene glycol alginate: 0.5 kg; lactic acid: 2.5 kg; citric acid: 2.5 kg; mung bean flavor: 0.15 kg; Sodium tripolyphosphate: 1.0 kg; purified water up to 1000 kg.

Raw material standard:

Milk: protein ≥ 2.95% fat ≥ 3.0% non-fat milk solids ≥ 8.5%.

White granulated sugar: in line with the national first-class standard.

High fructose syrup: F≥42.0%.

Pure water meets national standards.

Preparation Process:

1. Wash the mung beans, remove impurities, boil them with 20 times the water for 20 minutes, grind them, and put them in the batching tank for later use;

2. The ingredients of the stabilizer: dry mix the stabilizer with sodium tripolyphosphate and white sugar;

3. Pour the standardized milk into the mixing tank and heat at 25°C;

4. Pour the dry mixed stabilizer ingredients into the standardized milk in the mixing tank, keep the temperature at about 25°C for about 30 minutes;

5. Acid adjustment: acid adjustment at 25°C, lactic acid and citric acid are diluted with normal temperature pure water at a ratio of 1:1, so that the acidity regulator is fully dissolved, acid adjustment, and the stirring process must not be stopped during the acid adjustment. PH value is between 4.3-4.4;

6. Homogenization: Preheat the feed liquid to 40°C, input it into the homogenizer, and the homogenization pressure is 50/20MPa;

7. After the material liquid is homogeneous, put it into the buffer tank, put the mung beans into the buffer tank, and add the mung bean essence;

8. Pour the remaining part of pure water into the buffer tank and mix it with the above-mentioned liquid evenly;

9. Sterilization: The sterilization condition is 138°C, 4 seconds;

10. Filling: The sterilized feed liquid is cooled to below 50.0°C for aseptic filling.

Detection indicators: protein: 1.7% fat: 1.9% dry matter: 5.1%.

Embodiment 6, product stable state observation

Static observation was carried out under normal temperature conditions, and the stability of the products obtained in the above examples is shown in the table below.

Example 1 Example 2 Example 3 Example 4 Example 5 a month The product is in normal state, without water analysis, full and smooth taste, chewy feeling of ground corn, and normal aroma. The product is in normal condition, without water analysis, the taste is full and smooth, the millet has a chewy feeling, and the aroma is normal. The product is in normal condition, without water analysis, the taste is full and smooth, the oatmeal has a chewy feeling, and the aroma is normal. The product is in normal condition, without water analysis, the taste is full and smooth, the buckwheat has a chewy feeling, and the aroma is normal. The product is in normal condition, without water analysis, the taste is full and smooth, and the mung bean tastes mellow and fragrant, and the aroma is normal. two months The product is in normal state, without water analysis, full and smooth taste, chewy feeling of ground corn, and normal aroma. The product is in normal condition, without water analysis, the taste is full and smooth, the millet has a chewy feeling, and the aroma is normal. The product is in normal condition, without water analysis, the taste is full and smooth, the oatmeal has a chewy feeling, and the aroma is normal. The product is in normal condition, without water analysis, the taste is full and smooth, the buckwheat has a chewy feeling, and the aroma is normal. The product is in normal condition, without water analysis, the taste is full and smooth, and the mung bean tastes mellow and fragrant, and the aroma is normal. four months The product is in normal state, without water analysis, full and smooth taste, chewy feeling of ground corn, and normal aroma. The product is in normal condition, without water analysis, the taste is full and smooth, the millet has a chewy feeling, and the aroma is normal. The product is in normal condition, without water analysis, the taste is full and smooth, the oatmeal has a chewy feeling, and the aroma is normal. The product is in normal condition, without water analysis, the taste is full and smooth, the buckwheat has a chewy feeling, and the aroma is normal. The product is in normal condition, without water analysis, the taste is full and smooth, and the mung bean tastes mellow and fragrant, and the aroma is normal. six months The product is in normal state, without water analysis, full and smooth taste, chewy feeling of ground corn, and normal aroma. The product is in normal condition, without water analysis, the taste is full and smooth, the millet has a chewy feeling, and the aroma is normal. The product is in normal condition, without water analysis, the taste is full and smooth, the oatmeal has a chewy feeling, and the aroma is normal. The product is in normal state, without water analysis, with a full and smooth taste, and the buckwheat has a chewy feeling, and the aroma is normal. The product is in a normal state, without water analysis, and the taste is full and smooth. The mung bean has a mellow taste and a normal aroma.

Claims (15)

1. acidic dairy dessert, it contains the coarse food grain particle, the raw material composition comprises in this acidic dairy dessert of per 100 weight portions: liquid milk 35.0-80.0 part, sweet substance 4.0-20.0 part, stabilizing agent 0.1-5.0 part, acidity regulator 0.2-0.7 part, coarse food grain particle 1.0-3.0 part, this coarse food grain comprises cereal and beans; This sweet substance is sugar and/or sweetener.

2. acidic dairy dessert as claimed in claim 1, wherein, the protein in the described liquid milk is at least 2.95%, fat be at least 3.0% and non-fat solid be at least 8.5%.

3. acidic dairy dessert as claimed in claim 1, wherein, described coarse food grain particle is that described coarse food grain is broken shape fiber, graininess or its combination of 1-6mm through pulverizing the particle diameter that obtains; This coarse food grain comprises cereal and/or beans, and cereal is arbitrary or its combination in corn, millet, purple rice, Chinese sorghum, oat, buckwheat, the wheat bran, and beans is arbitrary or its combination in soya bean, green soya bean, red bean, the mung bean.

4. acidic dairy dessert as claimed in claim 1, wherein, described stabilizing agent is made up of thickener and/or emulsifying agent, and this emulsifying agent is selected from any one or its combination in stearoyl lactate SSL, single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, diacetyl tartaric acid monoglyceride and the butanedioic acid monoglyceride; This thickener is selected from any one or its combination in carragheen, carob L.B.G, sodium carboxymethylcellulose, pectin, propylene glycol alginate, gellan gum, converted starch, konjac glucomannan, flaxseed gum, dextrin, xanthans, microcrystalline cellulose, agar, gelatin, sodium alginate, the guar gum.

5. acidic dairy dessert as claimed in claim 1, wherein, described acidity regulator is selected from any one or its combination of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid.

6. acidic dairy dessert as claimed in claim 1, wherein, described sweet substance is any one or its combination in sucrose, syrup, the Aspartame.

7. acidic dairy dessert as claimed in claim 1, wherein, described raw material is formed the flavoring essence that also comprises 0.01-0.2 part.

8. as each described acidic dairy dessert of claim 1-7, wherein, described raw material is formed and is also comprised arbitrary or its combination in coffee, chocolate, compound sugar, nutrition fortifier, functional components, the salts substances; Described nutrition fortifier is selected from taurine, lysine, l-cn, linolenic acid, vitamin A, β-carrotene, Cobastab ₁, Cobastab ₂, one or several the combination in the vitamin B6, cobalamin, vitamin C, vitamin D, vitamin E, niacinamide, ferric pyrophosphate, calcium citrate, calcium gluconae, calcium lactate, calcium monohydrogen phosphate, zinc gluconate; Described functional components is selected from one or several the combination in lactic acid bacteria, Soybean Peptide, lactalbumin, lactoferrin, CLA, collagen, fructose, soluble dietary fiber, anthocyanidin, OPC, lycopene, lutein, astaxanthin, wheat germ powder, the isoflavones; Described salts substances is selected from one or more the combination in sodium phosphate trimer, natrium citricum, potassium citrate, calgon and the sodium pyrophosphate.

9. acidic dairy dessert as claimed in claim 1, wherein, this acidic dairy dessert adopts following method to obtain:

(1) acidity regulator is mixed and added in elder generation with the aqueous solution of sweetener and stabilizing agent with liquid milk, regulates the pH value in 4.10～4.40 scopes, and titratable acidity obtains mixed material in 40～55 ° of T scopes;

(2) mixed material that step (1) is obtained carries out homogeneous;

(3) add the coarse food grain particle in the mixed material behind homogeneous, can obtain this acidic dairy dessert; This acidic dairy dessert pH value is in 4.10～4.40 scopes, and titratable acidity is in 40～55 ° of T scopes.

10. the preparation method of the described acidic dairy dessert of claim 1, this method comprises:

(1) acidity regulator is mixed and added in elder generation with the aqueous solution of sweet substance and stabilizing agent with liquid milk, regulates the pH value in 4.10～4.40 scopes, and titratable acidity obtains mixed material in 40～55 ° of T scopes;

(2) mixed material that step (1) is obtained carries out homogeneous;

(3) add coarse food grain particle, can in the mixed material behind homogeneous.

11. preparation method as claimed in claim 10, this method comprise, in step (3) mixed material behind the homogeneous are carried out high-temperature sterilization earlier, add the coarse food grain particle of high-temperature sterilization again; Described high-temperature sterilization condition is 90-141 ℃, 4 seconds-15 minutes.

12. preparation method as claimed in claim 10, this method comprise, in step (3), add the coarse food grain particle in the mixed material behind homogeneous earlier, carry out high-temperature sterilization again, described high-temperature sterilization condition is 90-141 ℃, 4 seconds-15 minutes.

13. preparation method as claimed in claim 10; this method comprises, the raw material that per 100 weight portions are used to prepare this acidic dairy dessert is formed and also comprised flavoring essence, coffee, chocolate, compound sugar, is selected from taurine, lysine, l-cn, linolenic acid, vitamin A, β-carrotene, Cobastab ₁, Cobastab ₂, Cobastab ₆, Cobastab ₁₂Vitamin C, vitamin D, vitamin E, niacinamide, ferric pyrophosphate, calcium citrate, calcium gluconae, calcium lactate, calcium monohydrogen phosphate, the nutrition fortifier of the combination of one or several in the zinc gluconate, be selected from lactic acid bacteria, Soybean Peptide, lactalbumin, lactoferrin, CLA, collagen, fructose, soluble dietary fiber, anthocyanidin, OPC, lycopene, lutein, astaxanthin, wheat germ powder, the functional components of the combination of one or several in the isoflavones, be selected from sodium phosphate trimer, natrium citricum, potassium citrate, the salts substances of the combination of one or more in calgon and the sodium pyrophosphate, arbitrary or its combination wherein, the addition that above-mentioned raw materials is formed are 0.01-0.2 part.

14. preparation method as claimed in claim 13, this method comprise that the addition of any in described flavoring essence, coffee, chocolate, compound sugar, nutrition fortifier, functional components, the salts substances is 0.01-0.2 part.

15. preparation method as claimed in claim 14, this method comprise that the adding mode of arbitrary or its combination in described flavoring essence, coffee, chocolate, compound sugar, nutrition fortifier, functional components, the salts substances is:

Join in the mixed material behind the homogeneous and carry out high-temperature sterilization; Perhaps, add to again in the described material behind high-temperature sterilization after the sterilization in advance.