CN102067910B - Liquid milk product containing boiled fragrant rice juice and preparation method thereof - Google Patents
Liquid milk product containing boiled fragrant rice juice and preparation method thereof Download PDFInfo
- Publication number
- CN102067910B CN102067910B CN 200910224162 CN200910224162A CN102067910B CN 102067910 B CN102067910 B CN 102067910B CN 200910224162 CN200910224162 CN 200910224162 CN 200910224162 A CN200910224162 A CN 200910224162A CN 102067910 B CN102067910 B CN 102067910B
- Authority
- CN
- China
- Prior art keywords
- fat
- milk
- weight portion
- product
- fragrant rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 156
- 235000009566 rice Nutrition 0.000 title claims abstract description 156
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 118
- 235000013336 milk Nutrition 0.000 title claims abstract description 68
- 239000008267 milk Substances 0.000 title claims abstract description 68
- 210000004080 milk Anatomy 0.000 title claims abstract description 68
- 239000007788 liquid Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 155
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000019541 flavored milk drink Nutrition 0.000 claims description 57
- 235000013361 beverage Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 20
- 229930006000 Sucrose Natural products 0.000 claims description 18
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 14
- 241000206575 Chondrus crispus Species 0.000 claims description 14
- 235000010413 sodium alginate Nutrition 0.000 claims description 14
- 239000000661 sodium alginate Substances 0.000 claims description 14
- 229940005550 sodium alginate Drugs 0.000 claims description 14
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 13
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 13
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 10
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 239000002562 thickening agent Substances 0.000 claims description 8
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 7
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 7
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- -1 sucrose fatty ester Chemical class 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 26
- 235000019634 flavors Nutrition 0.000 abstract description 26
- 235000020124 milk-based beverage Nutrition 0.000 abstract description 15
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000013861 fat-free Nutrition 0.000 description 51
- 239000013049 sediment Substances 0.000 description 39
- 235000019640 taste Nutrition 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 27
- 238000002474 experimental method Methods 0.000 description 18
- 238000001556 precipitation Methods 0.000 description 17
- 229960004793 sucrose Drugs 0.000 description 17
- 238000012360 testing method Methods 0.000 description 13
- 239000000523 sample Substances 0.000 description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 11
- 235000021552 granulated sugar Nutrition 0.000 description 11
- 239000007787 solid Substances 0.000 description 11
- 230000002596 correlated effect Effects 0.000 description 10
- 239000000686 essence Substances 0.000 description 10
- 239000000463 material Substances 0.000 description 10
- 230000035622 drinking Effects 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 7
- 238000003475 lamination Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 125000003118 aryl group Chemical group 0.000 description 6
- 238000005189 flocculation Methods 0.000 description 6
- 230000016615 flocculation Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000013068 control sample Substances 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 4
- ILWVKYVRVNWXHL-UHFFFAOYSA-M sodium;2-hydroxypropanoate;octadecanoic acid Chemical compound [Na+].CC(O)C([O-])=O.CCCCCCCCCCCCCCCCCC(O)=O ILWVKYVRVNWXHL-UHFFFAOYSA-M 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 208000005168 Intussusception Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 238000012859 sterile filling Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000020795 whole food diet Nutrition 0.000 description 2
- XMTQQYYKAHVGBJ-UHFFFAOYSA-N 3-(3,4-DICHLOROPHENYL)-1,1-DIMETHYLUREA Chemical compound CN(C)C(=O)NC1=CC=C(Cl)C(Cl)=C1 XMTQQYYKAHVGBJ-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 206010034018 Parosmia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000005293 duran Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the field of milk products, in particular to a liquid milk product containing boiled fragrant rice juice and a preparation method thereof. The liquid milk product containing boiled fragrant rice juice can be flavor milk and comprises the components in parts by weight in the terms of 100 parts: 80-90 parts of milk, 0.156-0.28 part of stabilizing agent, 10-20 parts of fragrant rice juice and the balance of water; or the liquid milk product containing boiled fragrant rice juice can be flavor milk drink and comprises the components in parts by weight: 30-80 parts of milk, 0.21-0.36 part of stabilizing agent, 10-40 parts of fragrant rice juice and the balance of water, wherein the fragrant rice juice is prepared by the steps of: mixing the fragrant rice and water in the ratio of 7:100-8.5:100, boiling for 16-25min and pulping and filtering after naturally cooling. The liquid milk product containing boiled fragrant rice juice, prepared in the invention, is smooth in mouthfeel and good in stability during the shelf period.
Description
Technical field
The present invention relates to the dairy products field, particularly, relate to a kind of liquid diary product that contains boiled fragrant rice juice and preparation method thereof.
Background technology
Milk is nutritious, digest and assimilate easily, inexpensive, instant, is near perfect food, and person " white blood " is optimal wholefood.Comprise a large amount of protein in the milk, be mainly casein, albumin, globulin etc., 8 seed amino acids of needed by human are arranged in the 20 contained several amino acids, milk proem matter is complete protein, and digestibility is up to 98%, and absorption easy to digest is desirable wholefood.
Scented rice is one of Major Foods of people's daily life, has very high nutritive value, is the basic food of element of supplementing the nutrients, and especially thin rice gruel has tonifying spleen and stomach, clearing lung-heat effect.Mostly the milk beverage that adds in the market cereals is directly to add grain dust, loses in a large number easily the nutritional labeling such as B family vitamin in the cereal, and the inclined to one side stiff of mouthfeel.CN99111321.7 discloses the thin rice gruel milk beverage, wherein during boiling thin rice gruel with rice: water=3.5: 100-5: 100 proportionings, but the experiment proved that its ratio gained thin rice gruel special mouthfeel is light, can not embody the characteristic of Mi Xiang.
Adding fragrant rice juice in the milk can cause the stability of milk to change, the increase of the water yield can cause milk in the long shelf life put procedure bleed to occur, cause protein stability to descend grumeleuse occurs, contain a large number of nutrients of from scented rice, separating out in the fragrant rice juice simultaneously, can increase the unstability of milk systems, so need distinctive prescription to address the above problem.
Summary of the invention
The purpose of this invention is to provide a kind of liquid diary product that contains fragrant rice juice.
A further object of the present invention provides the above-mentioned method that contains the liquid diary product of fragrant rice juice of preparation.
The liquid diary product that contains fragrant rice juice according to the present invention, described liquid diary product can be flavored milk, based on the described liquid diary product of 100 weight portions, it comprises: milk 80-90 weight portion, stabilizing agent 0.156-0.28 weight portion, fragrant rice juice 10-20 weight portion, surplus is water; Perhaps, described liquid diary product can be flavored milk beverage, based on the described liquid diary product of 100 weight portions, it comprises: milk 30-80 weight portion, stabilizing agent 0.21-0.36 weight portion, fragrant rice juice 10-40 weight portion, surplus is water, wherein, described fragrant rice juice be with scented rice and water by 7: 100-8.5: 100 mix, boiling 16-25 minute, filter gained through defibrination after the nature cooling.
According to the liquid diary product that contains boiled fragrant rice juice of the present invention, wherein, described stabilizing agent comprises thickener and/or emulsifying agent, wherein, described thickener is to be selected from the group that comprises carboxymethyl cellulose, pectin, Arabic gum, carragheen, melon glue, converted starch, casein, gellan gum, sodium alginate, xanthans and dextrin one or more; Described emulsifying agent is to be selected from the group that comprises glycerin monostearate, sucrose-fatty glyceride, stearoyl lactate and bi-tristearin one or more.
According to the liquid diary product that contains boiled fragrant rice juice of the present invention, wherein, when described liquid diary product was flavored milk, described thickener consisted of microcrystalline cellulose 0.08-0.1 weight portion, carragheen 0.006-0.01 weight portion, sodium alginate 0.01-0.04 weight portion.
According to the liquid diary product that contains boiled fragrant rice juice of the present invention, wherein, when described liquid diary product was flavored milk, described emulsifying agent was glycerin monostearate 0.03-0.08 weight portion, sucrose fatty ester 0.03-0.05 weight portion.
According to the liquid diary product that contains boiled fragrant rice juice of the present invention, wherein, when stating liquid diary product and be flavored milk beverage, described thickener is microcrystalline cellulose 0.15-0.2 weight portion, carragheen 0.01-0.015 weight portion, sodium alginate 0.01-0.04 weight portion.
According to the liquid diary product that contains boiled fragrant rice juice of the present invention, wherein, when stating liquid diary product and be flavored milk beverage, described emulsifying agent is glycerin monostearate 0.03-0.08 weight portion, stearoyl lactate 0.01-0.02 weight portion.
The present invention also provides a kind of above-mentioned method that contains the liquid diary product of boiled fragrant rice juice for preparing, and said method comprising the steps of:
1) boil rice, press formula ratio weighing rice and water, described fragrant rice juice is that scented rice and water are pressed 7: 100-8.5: 100, heat water to first boiling, and add scented rice, in situation about stirring, boiling 16-25 minute, close stirring, be cooled to room temperature;
2) defibrination: with cooled boiling product, stir, squeeze into fiberizer by centrifugal pump and carry out defibrination, product is squeezed into the stock kettle cooling through leaching soup juice behind the defibrination;
3) batching: after stabilizing agent fully dissolved, squeeze in the material-compound tank, fully mix with milk, with step 2) the gained fragrant rice juice is squeezed in the material-compound tank, is fully mixed with milk;
4) homogeneous;
5) sterilization, can.
Product of the present invention has increased the product variety in liquid diary product market, the interpolation of boiled fragrant rice juice has realized the combination of the vitamin in the scented rice, mineral matter and sp act composition and milk protein, make the nutritive value of product more reasonable, more balanced, the strong nothing of the products taste of acquisition is charred taste.And the present invention can realize the good stability of product in shelf life by reasonably filling a prescription and appropriate technique.
The specific embodiment
Embodiment 1 preparation contains the flavored milk of fragrant rice juice
The flavored milk prescription of present embodiment is (in one ton of product):
900 kilograms in milk
40 kilograms of white granulated sugars
0.8 kilogram of microcrystalline cellulose
0.1 kilogram of carragheen
0.15 kilogram of sodium alginate
0.3 kilogram of glycerin monostearate
0.5 kilogram of sucrose fatty acid ester
The boiled fragrant rice juice double centner
1.1 kilograms of flavoring essences
Water surplus.
Raw material standard: fragrant rice juice is by scented rice: water=8: 100, and the boiling time is 17 minutes, the cooling defibrination filters gained aromatic rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk that contains boiled fragrant rice juice of present embodiment preparation is: fat content is about 3.24%, and protein content is about 2.65%, and non-fat solid content is about 11.3%, and cane sugar content is about 4%, fragrant rice juice content mean value about 10%.About 12～15 centipoises of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the smooth mouthfeel of milk and the strong fragrance of rice juice are arranged simultaneously.Fragrant rice juice mixes more equably with the milk system, and after tested, the flavored milk that contains boiled fragrant rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk without serious fat floating, has good stability substantially without lamination.
Embodiment 2 preparations contain the flavored milk of fragrant rice juice
Flavored milk (in one ton of product) according to following formulated present embodiment:
800 kilograms in milk
40 kilograms of white granulated sugars
1.0 kilograms of microcrystalline celluloses
0.06 kilogram of carragheen
0.4 kilogram of sodium alginate
0.8 kilogram of glycerin monostearate
0.3 kilogram of sucrose fatty acid ester
200 kilograms of boiled fragrant rice juices
1.1 kilograms of flavoring essences
Water surplus
Raw material standard: fragrant rice juice is by scented rice: water=7: 100, and the boiling time is 20 minutes, the cooling defibrination filters gained aromatic rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk that contains boiled fragrant rice juice of present embodiment is: fat content is about 2.88%, and protein content is about 2.36%, and non-fat solid content is about 10.04%, and cane sugar content is about 4%, fragrant rice juice content mean value about 20%.About 11～14 centipoises of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the smooth mouthfeel of milk and the strong fragrance of rice juice are arranged simultaneously.Fragrant rice juice mixes more equably with the milk system, and after tested, the flavored milk that contains boiled fragrant rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk without serious fat floating, has good stability substantially without lamination.
Embodiment 3 preparations contain the flavored milk of fragrant rice juice
Flavored milk (in one ton of product) according to following formulated present embodiment:
900 kilograms in milk
40 kilograms of white granulated sugars
0.1 kilogram of microcrystalline cellulose
0.01 kilogram of carragheen
0.4 kilogram of sodium alginate
0.8 kilogram of glycerin monostearate
0.5 kilogram of sucrose fatty acid ester
150 kilograms of boiled fragrant rice juices
1.1 kilograms of flavoring essences
Water surplus
Raw material standard: fragrant rice juice is by scented rice: water=7.5: 100, and the boiling time is 25 minutes, the cooling defibrination filters gained aromatic rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk that contains boiled fragrant rice juice of present embodiment is: fat content is about 2.88%, and protein content is about 2.36%, and non-fat solid content is about 10.04%, and cane sugar content is about 4%, fragrant rice juice content mean value about 20%.About 11～14 centipoises of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the smooth mouthfeel of milk and the strong fragrance of rice juice are arranged simultaneously.Fragrant rice juice mixes more equably with the milk system, and after tested, the flavored milk that contains boiled fragrant rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk without serious fat floating, has good stability substantially without lamination.
Embodiment 4 preparations contain the flavored milk of fragrant rice juice
Flavored milk (in one ton of product) according to following formulated present embodiment:
800 kilograms in milk
40 kilograms of white granulated sugars
0.8 kilogram of microcrystalline cellulose
0.06 kilogram of carragheen
0.1 kilogram of sodium alginate
0.3 kilogram of glycerin monostearate
0.3 kilogram of sucrose fatty acid ester
150 kilograms of boiled fragrant rice juices
1.1 kilograms of flavoring essences
Water surplus
The preparation method is with embodiment 3, the product feature of the flavored milk that contains boiled fragrant rice juice of present embodiment is: fat content is about 2.88%, and protein content is about 2.36%, and non-fat solid content is about 10.04%, cane sugar content is about 4%, fragrant rice juice content mean value about 20%.About 11～14 centipoises of the viscosity of the milk of product (No. 0 rotor of BrookfieldLVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the smooth mouthfeel of milk and the strong fragrance of rice juice are arranged simultaneously.Fragrant rice juice mixes more equably with the milk system, and after tested, the flavored milk that contains boiled fragrant rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk without serious fat floating, has good stability substantially without lamination.
Comparative example's 1 preparation contains the flavored milk of ground rice
Prepare a kind of rice Flavor flavored milk that does not contain boiled fragrant rice juice according to following prescription, in as Comparative Examples of the present invention (with one ton of product):
850 kilograms in milk
40 kilograms of white granulated sugars
5 kilograms in scented rice powder
2.5 kilograms of market milk beverage compound stabilizers
(Denmark, the stabilizing agent of the confession flavored milk that Danisco A/S BJ Rep Office sells)
1.1 kilograms of flavoring essences
Water surplus
Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk that contains ground rice of present embodiment is: fat content is about 3.06%, and protein content is about 2.5%, and non-fat solid content is about 10.67%, cane sugar content about 4%.About 13～17 centipoises of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product mouthfeel when drinking is slightly thick, and the rice burning is obvious, and mouthfeel is clouding.
Comparative Examples 2 preparations contain the flavored milk of boiled fragrant rice juice
Prepare a kind of rice Flavor flavored milk that contains boiled fragrant rice juice according to following prescription, in as Comparative Examples of the present invention (with one ton of product):
850 kilograms in milk
40 kilograms of white granulated sugars
150 kilograms of boiled fragrant rice juices
2.0 kilograms of microcrystalline celluloses
0.15 kilogram of carragheen
0.6 kilogram of sodium alginate
0.1 kilogram of glycerin monostearate
0.8 kilogram of sucrose fatty acid ester
1.1 kilograms of flavoring essences
Water surplus
Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk that contains ground rice of present embodiment is: fat content is about 3.06%, and protein content is about 2.5%, and non-fat solid content is about 10.67%, cane sugar content about 4%.About 13～17 centipoises of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).
Products taste and local flavor are tasted experiment
Get embodiment 1-4 and comparative example 1,2 outturn sample, carry out taste flavor and taste experiment.The trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity), respectively the flavored milk that contains boiled fragrant rice juice of embodiment 1-4 and comparative example 1,2 flavored milk are tasted (taste sample be in the week produce the fresh sample that obtains), adopt blank scoring mechanism, every full marks 20 minutes, the mark height then represents effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table 1:
The usual experimental result of table 1 taste flavor
Can find out from this experimental result, all in all, the product of embodiments of the invention obtains liking of most people in the smooth degree of mouthfeel, local flavor and nutrition, improve a lot in the smooth degree of mouthfeel, local flavor and nutrition than the flavored milk product that does not contain boiled fragrant rice juice, be subject to liking of consumer.
The product stability test experiments
Take embodiment 1-4 and Comparative Examples 1,2 the flavored milk that contains boiled fragrant rice juice as specimen is placed at normal temperature (about 18～25 ℃), leave standstill the fat floating degree of observing under 37 ℃ of oven conditions.
(1) the visual observations method is: the product sterile filling in the trial jar, leaves standstill placement in 250ml Germany SCHOTT DURAN glass.See through the whole and part state in the vial visual observations product under static condition, mainly pay attention to the following aspects of product: whether structural state has layering; Whether liquid level has the bleed phenomenon; Whether gel and caking phenomenon are arranged in the product.
(2) the fat floating detection method is: the product sterile filling leaves standstill placement in the colorimetric cylinder of 100ml.Be the fat deposit thickness that the ruler of 0.5mm is measured milk surface white across vial wall precision under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table 2 and 3:
Table 2: observed result under the normal temperature: (18～25 ℃, 240 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative Examples 1 | Comparative Examples 2 | |
| 7 days | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up |
| 30 days | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, and fat slightly floats, and the jog product is thick |
| 60 days | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, the about 0.2mm of the slight come-up of fat | The slight come-up of fat, jog product are thick obvious |
| 90 days | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.3mm of the slight come-up of fat, the about 0.2mm of lower sediment | Fat floating is slight, and lower floor congeals obviously |
| 120 days | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.4mm of the slight come-up of fat, the about 0.4mm of lower sediment | The phenomenon of congealing appears in product integral body. |
| 150 days | Structural state is normal, the about 0.2mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | Structural state is normal, the about 0.15mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | Structural state is normal, the about 0.15mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | Structural state is normal, the about 0.15mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | The about 0.5mm of the slight come-up of fat, the about 0.4mm of lower sediment, the product middle and lower part has flocculation to produce | The product lower floor bean curd bulk of congealing into, the upper strata bleed.Bad |
| 180 days | Structural state is normal, the about 0.3mm of fat floating, the about 0.2mm of lower sediment | Structural state is normal, the about 0.25mm of fat floating, the about 0.15mm of lower sediment | Structural state is normal, the about 0.25mm of fat floating, the about 0.15mm of lower sediment | Structural state is normal, the about 0.25mm of fat floating, the about 0.15mm of lower sediment | Product lower floor congeals, and the about 0.6mm of fat floating is bad | --- |
| 240 days | The about 0.4mm of fat floating, the about 0.4mm of lower sediment | The about 0.35mm of fat floating, the about 0.3mm of lower sediment | The about 0.35mm of fat floating, the about 0.3mm of lower sediment | The about 0.35mm of fat floating, the about 0.3mm of lower sediment | --- | --- |
Show 3:37 ℃ of lower observed result (36～38 ℃, 60 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative Examples 1 | Comparative Examples 2 | |
| 7 days | Structural state | Structural state just | Structural state | Structural state | Structural state just | Structural state |
| Normally, fat-free come-up | Often, fat-free come-up | Normally, fat-free come-up | Normally, fat-free come-up | Often, fat floating is not obvious | Normally, fat-free come-up | |
| 15 days | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, the about 0.2mm of the slight come-up of fat | The slight come-up of fat, jog product are thick obvious |
| 30 days | Structural state is normal, the about 0.2mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | Structural state is normal, the about 0.15mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | Structural state is normal, the about 0.15mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | Structural state is normal, the about 0.15mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | The about 0.5mm of the slight come-up of fat, the about 0.4mm of lower sediment, the product middle and lower part has flocculation to produce | The product lower floor bean curd bulk of congealing into, the upper strata bleed.Bad |
| 45 days | Structural state is normal, the about 0.3mm of fat floating, the about 0.2mm of lower sediment | Structural state is normal, the about 0.25mm of fat floating, the about 0.15mm of lower sediment | Structural state is normal, the about 0.25mm of fat floating, the about 0.15mm of lower sediment | Structural state is normal, the about 0.25mm of fat floating, the about 0.15mm of lower sediment | Product lower floor congeals, and the about 0.6mm of fat floating is bad | --- |
| 60 days | The about 0.4mm of fat floating, the about 0.4mm of lower sediment | The about 0.35mm of fat floating, the about 0.3mm of lower sediment | The about 0.35mm of fat floating, the about 0.3mm of lower sediment | The about 0.35mm of fat floating, the about 0.3mm of lower sediment | --- | --- |
Investigating the result from above stability experiment can find out: utilize the prepared milk beverage of stabilizing agent of the present invention (embodiment 1-4) product structural state after the normal temperature preservation was placed 2 months in 8 months and 37 ℃ even, only have a small amount of fat floating phenomenon and slight precipitation, compare with commercially available similar milk beverage (Comparative Examples 1,2), milk beverage stability of the present invention is better, and shelf life is longer.
The flavored milk flavor taste that contains boiled fragrant rice juice changes test experiments
To the taste tests that the flavored milk that contains boiled fragrant rice juice is carried out, experiment mainly changes for its flavor taste within the shelf-life and carries out.
The test experiments method is: get respectively the product of embodiment of the invention 1-4 as specimen, carry out " getting two in three " with control sample (control sample is the of that month fresh sample of producing) and taste experiment (triangle method of inspection, triangle test), mainly investigate the situation of change of product special flavour in the shelf-life.The sample of every embodiment is done the taste sensory test one time within per month, taste about number 50 people for every group, and the men and women respectively accounts for half, all has certain trial test experience.
During each taste evaluation, every group of sample comprises two specimen and a control sample, or two control samples and a specimen, and the order that sample is put adopts random sequence, and sample appearance is without obvious characteristic difference.If the trial test personnel have correctly selected two identical samples of smell according to growing smell difference from three samples, prove that then there are taste smell difference in specimen and control sample; If select mistake then prove specimen with control sample without taste smell difference.
Taste complete add up tasting the result afterwards, 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 more than 24 people if make the people of selecting properly, can think that 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:
The shelf life of products intussusception smell of each embodiment of table 4 changes tastes the comparative result statistics
Can learn according to statistics: the embodiment of the invention 1,2,3 product within the shelf-life mouthfeel and the new product in first six months, produced with this month of local flavor on 5% level of signifiance without obvious difference, it is less to prove that product of the present invention flavor taste within the shelf-life changes, within tolerance interval.
Embodiment 5 preparations contain the milk beverage of fragrant rice juice
Prescription is (in one ton of product)
350 kilograms in milk
40 kilograms of white granulated sugars
1.5 kilograms of microcrystalline celluloses
0.13 kilogram of carragheen
0.15 kilogram of sodium alginate
0.5 kilogram of monostearate sodium lactate
0.12 kilogram of stearoyl lactate
0.3 kilogram of water retention agent
300 kilograms of boiled fragrant rice juices
Water surplus.
Raw material standard: fragrant rice juice is by scented rice: water=8: 100, and the boiling time is 17 minutes, the cooling defibrination filters gained aromatic rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk beverage that contains boiled fragrant rice juice of present embodiment is: fat content is about 1.26%, and protein content is about 1.05%, and non-fat solid content is about 4.4%, and cane sugar content is about 4%, fragrant rice juice content mean value about 30%.About 4～6 centipoises of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the smooth mouthfeel of milk and the strong fragrance of rice juice are arranged simultaneously.Fragrant rice juice mixes more equably with the milk system, and after tested, the flavored milk beverage that contains boiled fragrant rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk without serious fat floating, has good stability substantially without lamination.
Embodiment 6 preparations contain the milk beverage of fragrant rice juice
Flavored milk beverage (in one ton of product) according to following formulated present embodiment:
350 kilograms in milk
40 kilograms of white granulated sugars
2.0 kilograms of microcrystalline celluloses
0.1 kilogram of carragheen
0.4 kilogram of sodium alginate
0.8 kilogram of monostearate sodium lactate
0.1 kilogram of stearoyl lactate
0.5 kilogram of water retention agent
400 kilograms of boiled fragrant rice juices
1.1 kilograms of flavoring essences
Water surplus
Raw material standard: fragrant rice juice is by scented rice: water=7: 100, and the boiling time is 20 minutes, the cooling defibrination filters gained aromatic rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk beverage that contains boiled fragrant rice juice of present embodiment is: fat content is about 1.26%, and protein content is about 1.05%, and non-fat solid content is about 4.4%, and cane sugar content is about 4%, fragrant rice juice content mean value about 30%.About 4～6 centipoises of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the smooth mouthfeel of milk and the strong fragrance of rice juice are arranged simultaneously.Fragrant rice juice mixes more equably with the milk system, and after tested, the flavored milk beverage that contains boiled fragrant rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk without serious fat floating, has good stability substantially without lamination.
Embodiment 7 preparations contain the milk beverage of fragrant rice juice
Flavored milk beverage (in one ton of product) according to following formulated present embodiment:
350 kilograms in milk
40 kilograms of white granulated sugars
1.6 kilograms of microcrystalline celluloses
0.15 kilogram of carragheen
0.1 kilogram of sodium alginate
0.3 kilogram of monostearate sodium lactate
0.2 kilogram of stearoyl lactate
0.5 kilogram of water retention agent
200 kilograms of boiled fragrant rice juices
1.1 kilograms of flavoring essences
Water surplus
Raw material standard: fragrant rice juice is by scented rice: water=8.5: 100, and the boiling time is 20 minutes, the cooling defibrination filters gained aromatic rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk beverage that contains boiled fragrant rice juice of present embodiment is: fat content is about 1.26%, and protein content is about 1.05%, and non-fat solid content is about 4.4%, and cane sugar content is about 4%, fragrant rice juice content mean value about 30%.About 4～6 centipoises of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the smooth mouthfeel of milk and the strong fragrance of rice juice are arranged simultaneously.Fragrant rice juice mixes more equably with the milk system, and after tested, the flavored milk beverage that contains boiled fragrant rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk without serious fat floating, has good stability substantially without lamination.
Comparative example 3 contains the flavored milk beverage of ground rice
Prepare a kind of rice Flavor flavored milk beverage that does not contain boiled fragrant rice juice according to following prescription, in as Comparative Examples of the present invention (with one ton of product):
350 kilograms in milk
40 kilograms of white granulated sugars
5 kilograms in scented rice powder
2.5 kilograms of market milk beverage compound stabilizers
(stabilizing agent for milk beverage that Denmark, Danisco A/S BJ Rep Office sell)
1.1 kilograms of flavoring essences
Water surplus
Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk beverage that contains ground rice of present embodiment is: fat content is about 1.26%, and protein content is about 1.05%, and non-fat solid content is about 4.4%, cane sugar content about 4%.About 10～13 centipoises of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product mouthfeel when drinking is slightly thick, and the rice burning is obvious, and mouthfeel is clouding.
Comparative example 4 contains the flavored milk beverage of fragrant rice juice
Prepare a kind of rice Flavor flavored milk beverage that contains boiled fragrant rice juice according to following prescription, in as Comparative Examples of the present invention (with one ton of product):
350 kilograms in milk
40 kilograms of white granulated sugars
300 kilograms of boiled fragrant rice juices
1.0 kilograms of microcrystalline celluloses
0.2 kilogram of carragheen
0.6 kilogram of sodium alginate
0.2 kilogram of monostearate sodium lactate
0.05 kilogram of stearoyl lactate
1.1 kilograms of flavoring essences
Water surplus
Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk beverage that contains ground rice of present embodiment is: fat content is about 1.26%, and protein content is about 1.05%, and non-fat solid content is about 4.4%, cane sugar content about 4%.About 10～13 centipoises of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).
Products taste and local flavor are tasted experiment
Get the outturn sample of embodiment 5-7 and Comparative Examples 3-4, carry out taste flavor and taste experiment.The trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity), respectively the flavored milk beverage that contains boiled fragrant rice juice of embodiment 5-7 and the flavored milk beverage of Comparative Examples 3-4 are tasted (taste sample and be the fresh sample that production obtains in the week), adopt blank scoring mechanism, every full marks 20 minutes, the mark height then represents effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table 5.
Table 5 products taste and local flavor are tasted experiment
Can find out from this experimental result, all in all, the product of embodiments of the invention obtains liking of most people in the smooth degree of mouthfeel, local flavor and nutrition, improve a lot in the smooth degree of mouthfeel, local flavor and nutrition than the flavored milk beverage product that does not contain boiled fragrant rice juice, be subject to liking of consumer.
The product stability test experiments
Place at normal temperature (about 18～25 ℃) take the flavored milk beverage that contains boiled fragrant rice juice of embodiment 5-7 and Comparative Examples 3-4 as specimen, leave standstill observation under 37 ℃ of oven conditions, by distribution situation and precipitation capacity to red date particles the stability of product is analyzed.
Method is with the above-mentioned detection method that contains the flavored milk of fragrant rice juice.
Concrete experimental result such as following table 6,7:
Observed result under table 6 normal temperature: (18～25 ℃, 240 days)
| Embodiment 5 | Embodiment 6 | Embodiment 7 | Comparative Examples 3 | Comparative Examples 4 | |
| 7 days | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up |
| 30 days | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat |
| 60 days | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, and the slight come-up of fat approximately | Structural state is normal, and fat slightly floats |
| 0.2mm | About 0.2mm | ||||
| 90 days | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.3mm of the slight come-up of fat, the about 0.2mm of lower sediment | Structural state is normal, the about 0.4mm of the slight come-up of fat, the about 0.4mm of lower sediment |
| 120 days | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.1mm of the slight come-up of fat | Structural state is normal, the about 0.4mm of the slight come-up of fat, the about 0.4mm of lower sediment | The about 0.5mm of the slight come-up of fat, the about 0.4mm of lower sediment, the product middle and lower part has flocculation to produce |
| 150 days | Structural state is normal, the about 0.2mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | Structural state is normal, the about 0.15mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | Structural state is normal, the about 0.2mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | The about 0.5mm of the slight come-up of fat, the about 0.4mm of lower sediment, the product middle and lower part has flocculation to produce | Product lower floor congeals, and the about 0.6mm of fat floating is bad |
| 180 days | Structural state is normal, the about 0.3mm of fat floating, the about 0.2mm of lower sediment | Structural state is normal, the about 0.25mm of fat floating, the about 0.15mm of lower sediment | Structural state is normal, the about 0.3mm of fat floating, the about 0.2mm of lower sediment | Product lower floor congeals, and the about 0.6mm of fat floating is bad | —— |
| 240 days | The about 0.4mm of fat floating, the about 0.4mm of lower sediment | The about 0.35mm of fat floating, the about 0.3mm of lower sediment | The about 0.4mm of fat floating, the about 0.4mm of lower sediment | —— | —— |
37 ℃ of lower observed results of table 7 (36～38 ℃, 60 days)
| Embodiment 5 | Embodiment 6 | Embodiment 7 | Comparative Examples 3 | Comparative Examples 3 | |
| 7 days | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, and fat floating is not obvious | Structural state is normal, and fat floating is not obvious |
| 15 days | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, fat-free come-up | Structural state is normal, and fat slightly floats | Structural state is normal, and fat slightly floats |
| About 0.2mm | About 0.2mm | ||||
| 30 days | Structural state is normal, the about 0.2mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | Structural state is normal, the about 0.15mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | Structural state is normal, the about 0.2mm of the slight come-up of fat, and the about 0.1mm of a small amount of precipitation appears in lower floor | The about 0.5mm of the slight come-up of fat, the about 0.4mm of lower sediment, the product middle and lower part has flocculation to produce | The about 0.5mm of the slight come-up of fat, the about 0.4mm of lower sediment, the product middle and lower part has flocculation to produce |
| 45 days | Structural state is normal, the about 0.3mm of fat floating, the about 0.2mm of lower sediment | Structural state is normal, the about 0.25mm of fat floating, the about 0.15mm of lower sediment | Structural state is normal, the about 0.3mm of fat floating, the about 0.2mm of lower sediment | Product lower floor congeals, and the about 0.6mm of fat floating is bad | Product lower floor congeals, and the about 0.6mm of fat floating is bad |
| 60 days | The about 0.4mm of fat floating, the about 0.4mm of lower sediment | The about 0.35mm of fat floating, the about 0.3mm of lower sediment | The about 0.4mm of fat floating, the about 0.4mm of lower sediment | —— | —— |
Investigating the result from above stability experiment can find out: utilize the prepared milk beverage of stabilizing agent of the present invention (embodiment 5-7) product structural state after the normal temperature preservation was placed 2 months in 8 months and 37 ℃ even, only have a small amount of fat floating phenomenon and slight precipitation, with commercially available similar milk beverage (Comparative Examples 3) be different from this patent addition scope and add product (Comparative Examples 4) and compare, milk beverage stability of the present invention is better, and shelf life is longer.
The flavored milk beverage flavor taste that contains boiled fragrant rice juice changes test experiments
Assessment method is the same, and the product special flavour sensory difference comparing result statistics of each embodiment sees also following table 8.
Table 8 shelf-life intussusception smell changes tastes the comparative result statistical form
Can learn according to statistics: the product of embodiment of the invention 5-7 within the shelf-life mouthfeel and local flavor in first six months with the new product of producing this month on 5% level of signifiance without obvious difference, it is less to prove that product of the present invention flavor taste within the shelf-life changes, within tolerance interval.
The experiment of embodiment 8 boiled fragrant rice juices
Experiment one: scented rice 100g water 1000g, result such as following table
Table 9 boiled fragrant rice juice result of the test
Annotate: the evaporated water probe temperature is 17 ℃
Experiment two: 17 minutes water 1000g boiling time, result such as following table 10.
Table 10 boiled fragrant rice juice result of the test
Claims (2)
1. a liquid diary product that contains boiled fragrant rice juice is characterized in that, described liquid diary product is flavored milk, based on the described liquid diary product of 100 weight portions, it comprises: milk 80-90 weight portion, stabilizing agent 0.156-0.28 weight portion, fragrant rice juice 10-15 weight portion, surplus are water
Wherein, described stabilizing agent comprises thickener and/or emulsifying agent, described thickener is microcrystalline cellulose 0.08-0.1 weight portion, carragheen 0.006-0.01 weight portion, sodium alginate 0.01-0.04 weight portion, described emulsifying agent are glycerin monostearate 0.03-0.08 weight portion, sucrose fatty ester 0.03-0.05 weight portion;
Perhaps, described liquid diary product is flavored milk beverage, and based on the described liquid diary product of 100 weight portions, it comprises: milk 30-80 weight portion, and stabilizing agent 0.21-0.36 weight portion, fragrant rice juice 10-40 weight portion, surplus is water,
Wherein, described stabilizing agent comprises thickener and/or emulsifying agent, described thickener is microcrystalline cellulose 0.15-0.2 weight portion, carragheen 0.01-0.015 weight portion, sodium alginate 0.01-0.04 weight portion, described emulsifying agent is glycerin monostearate 0.03-0.08 weight portion, stearoyl lactate 0.01-0.02 weight portion
Wherein, described fragrant rice juice is that scented rice and water are pressed that 7:100-8.5:100 mixes, boiling 16-25 minute, filtered gained through defibrination after the nature cooling.
2. one kind prepares the described method that contains the liquid diary product of boiled fragrant rice juice of claim 1, it is characterized in that, said method comprising the steps of:
1) boil rice, press formula ratio weighing rice and water, described fragrant rice juice is that scented rice and water are pressed 7:100-8.5:100, heats water to first boiling, adds scented rice, in situation about stirring, and boiling 16-25 minute, close stirring, be cooled to room temperature;
2) defibrination: with cooled boiling product, stir, squeeze into fiberizer by centrifugal pump and carry out defibrination, product is squeezed into the stock kettle cooling through leaching soup juice behind the defibrination;
3) batching: after stabilizing agent fully dissolved, squeeze in the material-compound tank, fully mix with milk, with step 2) the gained fragrant rice juice is squeezed in the material-compound tank, is fully mixed with milk;
4) homogeneous;
5) sterilization, can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200910224162 CN102067910B (en) | 2009-11-24 | 2009-11-24 | Liquid milk product containing boiled fragrant rice juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200910224162 CN102067910B (en) | 2009-11-24 | 2009-11-24 | Liquid milk product containing boiled fragrant rice juice and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102067910A CN102067910A (en) | 2011-05-25 |
| CN102067910B true CN102067910B (en) | 2013-01-23 |
Family
ID=44026818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200910224162 Active CN102067910B (en) | 2009-11-24 | 2009-11-24 | Liquid milk product containing boiled fragrant rice juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102067910B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961968A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with good stability and preparation method thereof |
| CN105961969A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice drink with long shelf life and method for preparing same |
| CN105961967A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with long shelf life and preparation method thereof |
| CN105961970A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | A kind of rice beverage with good stability and preparation method thereof |
| CN109548879A (en) * | 2018-10-30 | 2019-04-02 | 徐州汇尔康食品有限公司 | A kind of liquid diary product containing boiled fragrant rice juice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080494A (en) * | 1992-09-27 | 1994-01-12 | 湖南省石门县罐头厂 | Producing method for sweet corn juice beverage |
| CN1244348A (en) * | 1999-08-06 | 2000-02-16 | 徐美华 | Rice water-milk beverage |
| CN101438845A (en) * | 2008-12-08 | 2009-05-27 | 南昌大学 | Non-enzymolysis rice milk beverage and preparation method thereof |
-
2009
- 2009-11-24 CN CN 200910224162 patent/CN102067910B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080494A (en) * | 1992-09-27 | 1994-01-12 | 湖南省石门县罐头厂 | Producing method for sweet corn juice beverage |
| CN1244348A (en) * | 1999-08-06 | 2000-02-16 | 徐美华 | Rice water-milk beverage |
| CN101438845A (en) * | 2008-12-08 | 2009-05-27 | 南昌大学 | Non-enzymolysis rice milk beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102067910A (en) | 2011-05-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102106395B (en) | Milk beverage containing highland barley and preparation method thereof | |
| CN101692852A (en) | Salty milky tea and process for preparation thereof | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN104686665B (en) | A kind of cereal milk beverage and preparation method thereof | |
| CN101700073B (en) | Flavored milk or milk beverage containing highland barley grains and production method thereof | |
| CN102028034B (en) | Acid anti-oxidation liquid dairy product and preparation method thereof | |
| CN101322513A (en) | Liquid state dairy food and producing method thereof | |
| CN102067910B (en) | Liquid milk product containing boiled fragrant rice juice and preparation method thereof | |
| CN102132737A (en) | Seasoning-contained liquid dairy product and producing method thereof | |
| CN101904354B (en) | Fruit-vinegar-contained acidic flavored milk beverage and preparation method thereof | |
| CN102308936A (en) | Stabilizer composition and application thereof and protein beverage product containing same | |
| CN102405976B (en) | Sour flavored milk-containing beverage containing ginger extract and preparation method thereof | |
| CN102422883A (en) | Yoghourt with ginger extract and preparation method thereof | |
| CN101720818A (en) | Liquid dairy product containing table salt and preparation method thereof | |
| CN102018049B (en) | Liquid dairy product containing cumin seasoning and production method thereof | |
| Manisha et al. | Development of palm jaggery and comparison with sugarcane jaggery | |
| CN101755922B (en) | Acid liquid milk product added with salt algae powder and preparation method thereof | |
| CN101715831B (en) | Liquid dairy product containing corn steep liquor and making method thereof | |
| CN102106396B (en) | Highland barley-containing flavored milk and production method thereof | |
| CN101731345B (en) | Dunalillasalina powder added milk beverage | |
| CN102113560A (en) | Acidic flavored milk beverage containing tea extract and preparation method thereof | |
| CN102429026B (en) | Ginger extracting solution-containing flavoring emulsion and preparation method thereof | |
| CN102077874B (en) | Liquid milk product added with tartary buckwheat and naked oats flour and preparation method thereof | |
| CN102342324A (en) | Acidic milk beverage containing ginger extracting solution and preparation method thereof | |
| CN101986849B (en) | Fruit vinegar-contained acidic milk drink and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |