CN108402181A - Chinese torreya milk beverage and preparation method thereof - Google Patents
Chinese torreya milk beverage and preparation method thereof Download PDFInfo
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- CN108402181A CN108402181A CN201810164205.1A CN201810164205A CN108402181A CN 108402181 A CN108402181 A CN 108402181A CN 201810164205 A CN201810164205 A CN 201810164205A CN 108402181 A CN108402181 A CN 108402181A
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- chinese torreya
- milk beverage
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- 235000016410 Torreya grandis Nutrition 0.000 claims description 177
- 235000020124 milk-based beverage Nutrition 0.000 claims description 97
- 239000003381 stabilizer Substances 0.000 claims description 37
- 239000002994 raw material Substances 0.000 claims description 36
- 235000015067 sauces Nutrition 0.000 claims description 36
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- 150000003839 salts Chemical class 0.000 claims description 28
- 235000000346 sugar Nutrition 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 25
- 239000000796 flavoring agent Substances 0.000 claims description 24
- 235000019634 flavors Nutrition 0.000 claims description 22
- 235000013305 food Nutrition 0.000 claims description 22
- 230000008569 process Effects 0.000 claims description 20
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 19
- 229940093503 ethyl maltol Drugs 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 18
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- 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 4
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
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- 150000002148 esters Chemical class 0.000 description 2
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
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- 125000005456 glyceride group Chemical group 0.000 description 2
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- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
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- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
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- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
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- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical class CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
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- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 108010050808 Procollagen Proteins 0.000 description 1
- 239000004902 Softening Agent Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 239000002502 liposome Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 239000013612 plasmid Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 239000002569 water oil cream Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of Chinese torreya milk beverages and preparation method thereof, belong to field of food.Its raw material includes the food flavor of the sugar of 55 75 parts by weight, the salt of 0.1 0.3 parts by weight, the Chinese torreya sauce of 20 40 parts by weight, the stabilizer of 46 parts by weight, the emulsifier of 34 parts by weight, the pH adjusting agent of 0.2 0.4 parts by weight and 0.2 0.5 parts by weight.This Chinese torreya milk beverage has unique strong Chinese torreya fragrance, and mouthfeel is full salubrious, agreeably sweet, full of nutrition, has certain health care and beautiful sceneries cosmetic result, largely improves the overall utilization rate of Chinese torreya.Preparation method may include：Mixing water and raw material in proportion, every 1000 parts by weight Chinese torreya milk beverage include the raw material of said ratio, and surplus is water.The preparation method is simple and quick, safety and sanitation, process are easily-controllable, is conducive to keep beverage structure uniform.
Description
Technical field
The present invention relates to field of food, and more particularly to a kind of Chinese torreya milk beverage and preparation method thereof.
Background technology
Beverage refers to being come out by different formula and fabrication process using water as base stock, is directly drunk for people
Liquid food.Its type is various, and flavor is different.Beverage can not only keep the skin wet for people, and also have the work to supplement the nutrients
With some or even also dietary function.In addition to moisture is provided, due to containing inequality in the beverage of different cultivars sugar, acid,
The nutritional ingredients such as breast, sodium, fat, energy and various amino acid, vitamin, inorganic salts, therefore beverage also has certain battalion
It supports.
Beverage generally can be divided into pick-me-up and non-alcoholic drink, and non-alcoholic drink is also known as soft drink.On the market soft
Beverage includes：Soda, fruit drink, tea beverage, mineral water and sport type beverage etc..
With the improvement of living standards, people are more and more to the concern of health, to beverage, more stringent requirements are proposed, removes
It is provided outside the basic function of moisture for body, also more requirements is proposed to the taste of beverage and health-preserving function.
But dazzling beverage in the market, it is to improve based on taste mostly, beverage types are still relatively simple,
It cannot be satisfied the demand that people are gradually increased.
Chinese torreya nut is not only the distinctive economic kind of the rare precious nut in the world and China, have it is very high it is edible,
Medical value.Some researches show that Chinese torreya nut is per the about fatty 44.0g of hectogram, protein 10.0g, water 6.4g, carbohydrate
29.8g, crude fibre 6.8g, ash content 2.9g and a variety of to human body containing abundant amino acid, vitamin and mineral matter element etc.
Beneficial nutriment has effects that anti-inflammatory, antifungal activity, sterilization, antiviral and antitumor activity, is for treating
The broad-spectrum de-worming medicine of a variety of diseases such as cough, rheumatism and Enterozoa.
Chinese torreya nut fat content is 42.67-61.47%, and content of fatty acid is high and ingredient is various, and unsaturated fatty acid is main
Based on linoleic acid, oleic acid and parasol pine acid etc., and unsaturated fatty acid content accounts for 80% of total fatty acid content or so, has preferably
Functional characteristic, have higher nutritive value.But current Chinese torreya is usually as nut or for extracting Chinese torreya oil, application range
There is certain limitation.
Therefore, to improve the utilization rate of Chinese torreya, Chinese torreya need to be extended using range.
Invention content
One of the objects of the present invention is to provide a kind of Chinese torreya milk beverage, this Chinese torreya milk beverage has unique strong Chinese torreya
Fragrance, mouthfeel is full salubrious, agreeably sweet, full of nutrition, has certain health care and beautiful sceneries cosmetic result, largely improves
The overall utilization rate of Chinese torreya.
The second object of the present invention is to provide a kind of preparation method including above-mentioned Chinese torreya milk beverage, and this method is simply fast
Speed, safety and sanitation, process are easily-controllable, are conducive to keep beverage structure uniform.
The present invention solves its technical problem using following technical scheme to realize：
The present invention proposes a kind of Chinese torreya milk beverage, raw material include the sugar of 55-75 parts by weight, 0.1-0.3 parts by weight salt,
The pH adjustings of the Chinese torreya sauce of 20-40 parts by weight, the stabilizer of 4-6 parts by weight, the emulsifier of 3-4 parts by weight, 0.2-0.4 parts by weight
The food flavor of agent and 0.2-0.5 parts by weight.
Preferably, above-mentioned raw materials include the sugar of 60-70 parts by weight, the salt of 0.15-0.25 parts by weight, 25-35 parts by weight
The pH adjusting agent of Chinese torreya sauce, the stabilizer of 4.5-5.5 parts by weight, the emulsifier of 3.2-3.8 parts by weight, 0.25-0.35 parts by weight
And the food flavor of 0.3-0.4 parts by weight.
More preferably, above-mentioned raw materials include the sugar of 65 parts by weight, the salt of 0.2 parts by weight, the Chinese torreya sauce of 25 parts by weight, 4.8 weights
Measure the stabilizer of part, the emulsifier of 3.5 parts by weight, the pH adjusting agent of 0.3 parts by weight and the food flavor of 0.34 parts by weight.
The present invention also proposes a kind of preparation method of Chinese torreya milk beverage, includes the following steps：Mixing water and raw material in proportion,
Every 1000 parts by weight Chinese torreya milk beverage includes following raw material：The sugar of 55-75 parts by weight, the salt of 0.1-0.3 parts by weight, 20-40 weights
Measure the Chinese torreya sauce of part, the stabilizer of 4-6 parts by weight, the emulsifier of 3-4 parts by weight, 0.2-0.4 parts by weight pH adjusting agent and
The food flavor of 0.2-0.5 parts by weight, surplus are water.
The advantageous effect for the Chinese torreya milk beverage and preparation method thereof that present pre-ferred embodiments provide is：
The Chinese torreya milk beverage of present pre-ferred embodiments is prepared by main initial feed with Chinese torreya, more only will be fragrant
The Chinese torreya milk beverage mouthfeel more alcohol that the related substance of Chinese torreya is added as auxiliary material or flavoring agent just, nutritive value higher.
Added salt is other than the common sugariness for increasing sugar and for drinking person supplement brine, additionally it is possible to prepare
Avoiding casein contained in Chinese torreya sauce to form micella or tanning matter in journey makes protein coagulation, to be conducive to avoid finished product newborn
Phenomena such as beverage becomes turbid.
Stabilizer is added to can avoid due to being susceptible to oil after mixing with water containing grease and particle in Chinese torreya sauce
The phenomenon that lipid material floats and solid particle substance is sunk.Emulsifier coordinates with stabilizer, can not only increase sticky
Property, and the emulsifying ability of softening agent can also be greatly increased, further improve the quality and mouthfeel of Chinese torreya milk beverage.
Chinese torreya milk beverage provided in present pre-ferred embodiments has unique strong Chinese torreya fragrance, mouthfeel full clear
It is refreshing, it is agreeably sweet, it is full of nutrition, there is certain health care and beautiful sceneries cosmetic result, largely improve the whole profit of Chinese torreya
With rate.Preparation method is simple and quick, safety and sanitation, process are easily-controllable.
Specific implementation mode
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Chinese torreya milk beverage of the embodiment of the present invention and preparation method thereof is specifically described below.
It is prepared by main initial feed that Chinese torreya milk beverage involved by the embodiment of the present invention, which is with Chinese torreya, and existing skill
The beverage with Chinese torreya taste in art is only added the related substance of Chinese torreya as auxiliary material or flavoring agent.The two compares, this
The Chinese torreya milk beverage mouthfeel more alcohol that inventive embodiments are provided just, nutritive value higher.
Daily product is free of in Chinese torreya milk beverage provided in an embodiment of the present invention, by the way that Chinese torreya nut is worn into Chinese torreya
Sauce, with Chinese torreya sauce has the property similar to breast and is prepared into the Chinese torreya milk beverage similar with breast.
Optionally, the raw material of Chinese torreya milk beverage provided in an embodiment of the present invention for example may include 55-75 parts by weight
Sugar, 0.1-0.3 parts by weight salt, the Chinese torreya sauce of 20-40 parts by weight, the stabilizer of 4-6 parts by weight, 3-4 parts by weight emulsification
Agent, the pH adjusting agent of 0.2-0.4 parts by weight and 0.2-0.5 parts by weight food flavor.
Preferably, above-mentioned raw materials may include the sugar of 60-70 parts by weight, the salt of 0.15-0.25 parts by weight, 25-35 parts by weight
Chinese torreya sauce, the stabilizer of 4.5-5.5 parts by weight, the emulsifier of 3.2-3.8 parts by weight, 0.25-0.35 parts by weight pH adjust
The food flavor of agent and 0.3-0.4 parts by weight.
It is highly preferred that above-mentioned raw materials may include the sugar of 65 parts by weight, the salt of 0.2 parts by weight, 25 parts by weight Chinese torreya sauce,
The edible perfume (or spice) of the stabilizer of 4.8 parts by weight, the emulsifier of 3.5 parts by weight, the pH adjusting agent of 0.3 parts by weight and 0.34 parts by weight
Essence.
Wherein, sugar for example may include white granulated sugar, can also be including glucose etc..Due to containing albumen plasmid in Chinese torreya sauce
Son is dispersed into colloidal state to form Chinese torreya milk beverage, and the small variation of condition, the especially variation of pH value may cause
The separation of ingredient causes final finished character to differ.
In the type of sugar, white granulated sugar acidity variation under preparation condition provided by the present invention is minimum, to beverage systems
PH variations influence also minimum.In addition it is also possible to which white granulated sugar and glucose or glucose syrup or fructose etc. are used in mixed way.
The raw material of Chinese torreya milk beverage of the embodiment of the present invention includes salt, act in addition to it is common increase sugar sugariness and
It is supplemented except brine for drinking person, additionally it is possible to casein contained in Chinese torreya sauce be avoided to form micella or tannin in preparation process
Substance makes protein coagulation, phenomena such as to be conducive to avoid finished product milk beverage to become turbid.
Chinese torreya sauce is as main raw material, such as can be obtained by following manner：Chinese torreya seed is shelled to obtain Chinese torreya benevolence, so
Chinese torreya benevolence is toasted under conditions of 150-155 DEG C afterwards, is shredded, part Chinese torreya black crust is removed with vibrating screen, grinds, filtering
.It is worth noting that above-mentioned grinding can first carry out supermicro mill, then refine again so that Chinese torreya benevolence tissue internal protein with
And grease is fully precipitated, to the utilization rate conducive to raising raw material.
Above-mentioned Chinese torreya sauce contains abundant vegetable protein and linoleic acid, leukotrienes and parasol pine acid, long-term drinking, not only not
Cholesterol deposition on vascular wall can be caused, but also there is dissolution to the deposition cholesterol on vascular wall.
Because albumen particle contained in Chinese torreya sauce is very unstable, be easy coagulation sedimentation, especially when in system positive group and
The charge of negative base is equal, and protein can be aggregated and precipitate completely.And contain grease and particle in Chinese torreya sauce, mixed with water
After conjunction, be susceptible to oil substances float and solid particle substance sink the phenomenon that.By adding in the embodiment of the present invention
Enter stabilizer to improve the above problem.
Optionally, the stabilizer in the embodiment of the present invention for example may include nut stabilizer and/or microcrystalline cellulose
Element.
When containing nut stabilizer and microcrystalline cellulose simultaneously, aforementioned stable agent preferably includes the heavily fortified point of 3-4 parts by weight
The microcrystalline cellulose of fruit stabilizer and 1-2 parts by weight more preferably includes the nut stabilizer and 1.3 weights of 3.5 parts by weight
Measure the microcrystalline cellulose of part.
Wherein, nut stabilizer for example may include mono-fatty acid glyceride, diglycerine fatty acid ester, polyglycerol fatty acid
At least one of fat, sucrose fatty acid ester, xanthans and carragheen.
Microcrystalline cellulose has low degree and larger specific surface area, can be used as dietary cellulosic, one side
The water phase in simultaneously gelatine oil-water emulsion can be thickened, closer to each other or even generation polymerisation between oil droplet is prevented；Microcrystalline cellulose
Element is dispersed in water, can connect to form dimensional network structure with hydrone in a manner of hydrogen bond, prevents insoluble granule in breast
Sedimentation and liposome reunion；In addition, the adhesion that the shearing-thin of microcrystalline cellulose can reduce product generation is eked out a living sense.
On the other hand, microcrystalline cellulose can also play the role of certain nutritional supplement.
In the embodiment of the present invention, by microcrystalline cellulose and nut stabilizer (such as carragheen or/and mono-fatty acid glyceride)
It is used cooperatively, is capable of the stability of raising Chinese torreya milk beverage more efficient compared with exclusive use nut stabilizer or microcrystalline cellulose,
Keep product mouthfeel full and smooth.In addition, can also further be prolonged by microcrystalline cellulose and carragheen (κ-type carragheen) compounding
The shelf life of long Chinese torreya milk beverage, the especially additive amount of microcrystalline cellulose are the additive amount of 1.3 parts by weight and κ-type carragheen
For 3.5 parts by weight when, product stability is best, and consistency is moderate, taste lubrication, and the shelf-life can relatively be prolonged using common stable agent
It is 2 months long.
In addition, the microcrystalline cellulose used in stabilizer of the embodiment of the present invention also has the function of slow-released carrier.It is making
During standby, the active material of part Chinese torreya sauce can be loaded into porous structure by microcrystalline cellulose, will by intermolecular hydrogen bonding
Active material is fixed.After drinking person drinks Chinese torreya milk beverage, in vivo under the action of digestive ferment, microcrystalline cellulose and active matter
Chemical combination key between matter is destroyed, to enable active material slow release.
Optionally, the emulsifier in the embodiment of the present invention for example may include Sodium Caseinate.There is parent in its molecule
Water base group and hydrophobic grouping mainly can handle casein curdled milk, by water-insoluble by using basic species (such as sodium hydroxide)
Casein is at soluble form.But the variation of pH can significantly affect the emulsifiability of Sodium Caseinate, and Sodium Caseinate is in equal electricity
Emulsifying ability when point is minimum, its emulsifying ability can increase when less than isoelectric point, and its emulsifying ability is larger under alkaline condition, and with pH
Increase and increases.In consideration of it, the sugar in the embodiment of the present invention is preferably white granulated sugar, to be conducive to maintain preparation system stabilization
PH value avoids Sodium Caseinate property from changing.
It is worth, it is specifically intended that because Sodium Caseinate can form tough hydrophilic protein film in fat globule surface, making caseinic acid
Sodium is very heat-resisting, and emulsifying ability is greatly improved when being heat-treated to it under the conditions of specific pH.
In addition, Sodium Caseinate can not only increase toughness, and can also be significantly with after the carragheen cooperation in stabilizer
Increase the emulsifying ability of Sodium Caseinate, further improves the quality and mouthfeel of Chinese torreya milk beverage.
PH adjusting agent for example may include sodium carbonate, and the pH value for adjusting preparation system is applied not only to meet each raw material
Required optimal pH is additionally operable to make the pH value of finished beverage to meet human body requirements.
Food flavor can assign beverage unique fragrance, and the food flavor in the embodiment of the present invention for example may include Chinese torreya
Essence and/or ethylmaltol.
When containing Chinese torreya essence and ethylmaltol simultaneously, above-mentioned food flavor preferably includes 0.18-0.44 parts by weight
Chinese torreya essence and 0.02-0.06 parts by weight ethylmaltol.It is highly preferred that including 0.3 parts by weight Chinese torreya essence with
And 0.04 parts by weight ethylmaltol.
Wherein, Chinese torreya essence is primary raw material by various food flavors, then through blending, obtains having Chinese torreya nut odor type
Essence.The essence contains the chemical compositions such as 2,3- dimethyl pyrazines, vanillic aldehyde and Ethyl vanillin.Ethylmaltol then has suppression
Acid, suppression are bitter and the effects that except stimulation.
Preferably, can refer to ground, an embodiment of the present invention provides two distinct types of Chinese torreya milk beverage, one is beautiful sceneries
Type, secondly being light build.
Raw material further includes collagen peptide in beautiful sceneries type Chinese torreya milk beverage, and parts by weight meter for example can be 0.3-0.7 weights
Measure part, with the optimum ratio of above-mentioned each raw material correspondingly, collagen peptide is preferably 0.4-0.6 parts by weight, more preferably 0.5
Parts by weight.
Collagen peptide is added, has the effect that：On the one hand human connective tissue cell can be stimulated to improve synthesis
On the other hand metabolism can stimulate the metabolism of human body self collagen albumen, be conducive to improve muscle mass, reduce fat
Amount；Promote bone stable degree and flexibility ratio；Increase skin elasticity and reduces wrinkle of skin；There is significant repair to articular cartilage
Structure；Tough tendon and ligament.
For light build Chinese torreya milk beverage is compared with beautiful sceneries type Chinese torreya milk beverage, part white granulated sugar is replaced with Sucralose, and add
Resistant dextrin is entered.Optionally, resistant dextrin can be for example by weight 1.8-4.2 parts by weight, with above-mentioned each raw material
Correspondingly, resistant dextrin is preferably 2.5-3.5 parts by weight to optimum ratio, more preferably 3 parts by weight.
Such Chinese torreya milk beverage replaces part white granulated sugar with Sucralose, can keep making drink under appropriate sugariness range
The contained heat of material is less, to avoid causing obesity.Resistant dextrin is as low molecule water-soluble dietary fiber, not only heat
It is low, the utilization rate of nutrient can also be improved, absorption of the human body to elements such as calcium, iron, zinc is promoted.
For reference ground, the embodiment of the present invention additionally provides a kind of preparation method of above-mentioned Chinese torreya milk beverage, such as can wrap
Include following steps：Mixing water and raw material according to the above ratio, such as every 1000 parts by weight Chinese torreya milk beverage may include following parts by weight
The raw material of meter：The sugar of 55-75 parts by weight, the salt of 0.1-0.3 parts by weight, the Chinese torreya sauce of 20-40 parts by weight, 4-6 parts by weight it is steady
Determine agent, the emulsifier of 3-4 parts by weight, the pH adjusting agent of 0.2-0.4 parts by weight and 0.2-0.5 parts by weight food flavor, it is remaining
Amount is water.
Further, the specific optional substance of various raw materials, optimum ratio and more excellent proportioning can refer to above-mentioned Chinese torreya breast
The related content of beverage.
Preferably, each material mixing can carry out step by step, for example, can mixed stabilizer, emulsifier and water in proportion, obtain first
Mixed liquor；Then the first mixed liquor, Chinese torreya sauce, salt and food flavor are mixed, the second mixed liquor is obtained；The second mixing of finally mixing
Liquid, sugar and pH adjusting agent.It is mixed by above-mentioned steps, finished beverage structure can be made uniform, avoided under grease floating and particle
Heavy phenomenon.
Preferably, can for example can be in 2000-3000r/ with shear agitation, shear agitation in above-mentioned mixed process
It is carried out under conditions of min.
Specifically, in first time mixed process, water is preferably at least 85-88 DEG C of purified water, after high speed shear 5min,
The first uniform mixed liquor is obtained, is mixed with Chinese torreya sauce, salt and food flavor after keeping the temperature 10min, shear agitation 5min, 60 mesh are crossed
Sieve, obtains the second mixed liquor, is finally mixed again with sugar and pH adjusting agent, shear agitation 5min, crosses 60 mesh sieve.
Preferably, above-mentioned sugar can prior to 85 DEG C under conditions of stirring and dissolving, keep the temperature 15min, cross 200 mesh sieve, then again with
Mixed liquor mixes.
In industrial production, mixed liquor constant volume temperature is preferably controlled in 70-75 DEG C or less than 20 DEG C.After pH adjusting agent is added,
Regulation system pH value is 7.2-7.4.
Optionally, when preparing beautiful sceneries type Chinese torreya milk beverage, collagen peptide can for example be mixed in for the third time
It is added in journey；When preparing light build Chinese torreya milk beverage, resistant dextrin can also for example be added in third time mixed process.
Preferably, may also include homogenizing step after mixing, with fragmenting fat ball and protein bulky grain, keep beverage mouthfeel thin
It is greasy, and grease or fat floating can be further prevented.
Optionally, homogeneous includes first time homogeneous, and first time homogeneous can be for example 5-8MPa in low pressure, high pressure 36-
It is carried out under conditions of 40MPa.To make homogenizing effect more preferably, homogeneous further includes second of homogeneous, and second of homogeneous for example can be in low
It is carried out under conditions of pressure is 3-5MPa, high pressure is 28-30MPa.
Further, it can be 83-85 DEG C that filling, filling temperature is may also include after homogeneous for example, and vacuum degree for example may be used
Think 400mbar.
After filling, 15-20min sterilizations are carried out in 122 DEG C, are subsequently cooled to 40 DEG C hereinafter, coding, detects warehousing after passing
.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
Include the white granulated sugar of 55 parts by weight, the salt of 0.1 parts by weight, 20 parts by weight by every 1000 parts by weight Chinese torreya milk beverage
Chinese torreya sauce, the mono-fatty acid glyceride of 3 parts by weight, the microcrystalline cellulose of 1 parts by weight, 3 parts by weight Sodium Caseinate, 0.2 weight
The sodium carbonate, the Chinese torreya essence of 0.18 parts by weight and the ethylmaltol of 0.02 parts by weight of part are measured, surplus is that the ratio of water is shone
Following step mixed raw material simultaneously carries out constant volume under conditions of 70 DEG C.White granulated sugar prior to 85 DEG C under conditions of stirring and dissolving, heat preservation
15min crosses 200 mesh sieve.
According to the ratio by above-mentioned mono-fatty acid glyceride, microcrystalline cellulose, Sodium Caseinate and 85 DEG C of water in 2000r/min's
Under the conditions of shear-mixed 5min, obtain the first mixed liquor；10min is kept the temperature, then by the first mixing under conditions of 2000r/min
Liquid, Chinese torreya sauce, salt, Chinese torreya essence and ethylmaltol shear-mixed 5min, cross 60, and mesh sieve obtains the second mixed liquor；Finally
By the second mixed liquor, white granulated sugar and sodium carbonate shear-mixed 5min under conditions of 2000r/min, regulation system pH value is extremely
7.2。
So first time homogeneous under conditions of low pressure is 5MPa, high pressure is 36MPa, in low pressure be 3MPa, high pressure 28MPa
Under conditions of second of homogeneous, obtain Chinese torreya milk beverage.
It is under conditions of being 400mbar in 83 DEG C, vacuum degree that the Chinese torreya milk beverage of gained is filling；In 122 DEG C of sterilizations
15min；40 DEG C are cooled to hereinafter, coding, detects warehousing after passing.
Embodiment 2
Include the white granulated sugar of 75 parts by weight, the salt of 0.3 parts by weight, 40 parts by weight by every 1000 parts by weight Chinese torreya milk beverage
Chinese torreya sauce, the diglycerine fatty acid ester of 4 parts by weight, the microcrystalline cellulose of 2 parts by weight, 4 parts by weight Sodium Caseinate, 0.4 weight
The sodium carbonate, the Chinese torreya essence of 0.44 parts by weight and the ethylmaltol of 0.06 parts by weight of part are measured, surplus is that the ratio of water is shone
Following step mixed raw material simultaneously carries out constant volume under conditions of 75 DEG C.White granulated sugar prior to 85 DEG C under conditions of stirring and dissolving, heat preservation
15min crosses 200 mesh sieve.
According to the ratio by above-mentioned diglycerine fatty acid ester, microcrystalline cellulose, Sodium Caseinate and 88 DEG C of water in 3000r/min's
Under the conditions of shear-mixed 5min, obtain the first mixed liquor；10min is kept the temperature, then by the first mixing under conditions of 3000r/min
Liquid, Chinese torreya sauce, salt, Chinese torreya essence and ethylmaltol shear-mixed 5min, cross 60, and mesh sieve obtains the second mixed liquor；Finally
By the second mixed liquor, white granulated sugar and sodium carbonate shear-mixed 5min under conditions of 3000r/min, regulation system pH value is extremely
7.4。
So first time homogeneous under conditions of low pressure is 8MPa, high pressure is 40MPa, in low pressure be 5MPa, high pressure 30MPa
Under conditions of second of homogeneous, obtain Chinese torreya milk beverage.
It is under conditions of being 400mbar in 85 DEG C, vacuum degree that the Chinese torreya milk beverage of gained is filling；In 122 DEG C of sterilizations
20min；40 DEG C are cooled to hereinafter, coding, detects warehousing after passing.
Embodiment 3
Include the white granulated sugar of 60 parts by weight, the salt of 0.25 parts by weight, 25 weight by every 1000 parts by weight Chinese torreya milk beverage
Part Chinese torreya sauce, the polyglycerol fatty acid fat of 3.5 parts by weight, the microcrystalline cellulose of 2 parts by weight, 3.2 parts by weight Sodium Caseinate,
The ethylmaltol of the sodium carbonate of 0.35 parts by weight, the Chinese torreya essence of 0.26 parts by weight and 0.04 parts by weight, surplus are water
Ratio is according to following step mixed raw material and constant volume is carried out under conditions of 72.5 DEG C.White granulated sugar prior to 85 DEG C under conditions of stir it is molten
Solution keeps the temperature 15min, crosses 200 mesh sieve.
According to the ratio by above-mentioned polyglycerol fatty acid fat, microcrystalline cellulose, Sodium Caseinate and 86.5 DEG C of water in 2200r/min
Under conditions of shear-mixed 5min, obtain the first mixed liquor；10min is kept the temperature, then by the first mixing under conditions of 2200r/min
Liquid, Chinese torreya sauce, salt, Chinese torreya essence and ethylmaltol shear-mixed 5min, cross 60, and mesh sieve obtains the second mixed liquor；Finally
By the second mixed liquor, white granulated sugar and sodium carbonate shear-mixed 5min under conditions of 2200r/min, regulation system pH value is extremely
7.3。
So first time homogeneous under conditions of low pressure is 6.5MPa, high pressure is 38MPa, in low pressure is 4MPa, high pressure is
Second of homogeneous under conditions of 29MPa obtains Chinese torreya milk beverage.
It is under conditions of being 400mbar in 84 DEG C, vacuum degree that the Chinese torreya milk beverage of gained is filling；In 122 DEG C of sterilizations
17.5min；40 DEG C are cooled to hereinafter, coding, detects warehousing after passing.
Embodiment 4
Include the white granulated sugar of 70 parts by weight, the salt of 0.15 parts by weight, 35 weight by every 1000 parts by weight Chinese torreya milk beverage
The Chinese torreya sauce of part, the xanthans of 3 parts by weight, the microcrystalline cellulose of 1.5 parts by weight, the Sodium Caseinate of 3.8 parts by weight, 0.25 weight
The sodium carbonate, the Chinese torreya essence of 0.38 parts by weight and the ethylmaltol of 0.02 parts by weight of part, surplus are under the ratio of water is shone
It states step mixed raw material and carries out constant volume under conditions of 72.5 DEG C.White granulated sugar prior to 85 DEG C under conditions of stirring and dissolving, heat preservation
15min crosses 200 mesh sieve.
Above-mentioned xanthans, microcrystalline cellulose, Sodium Caseinate and 85 DEG C of water are cut under conditions of 2800r/min according to the ratio
Mixing 5min is cut, the first mixed liquor is obtained；Keep the temperature 10min, then under conditions of 2800r/min by the first mixed liquor, Chinese torreya sauce,
Salt, Chinese torreya essence and ethylmaltol shear-mixed 5min, cross 60, and mesh sieve obtains the second mixed liquor；Finally in 2800r/
By the second mixed liquor, white granulated sugar and sodium carbonate shear-mixed 5min, regulation system pH value to 7.3 under conditions of min.
So first time homogeneous under conditions of low pressure is 6.5MPa, high pressure is 38MPa, in low pressure is 4MPa, high pressure is
Second of homogeneous under conditions of 29MPa obtains Chinese torreya milk beverage.
It is under conditions of being 400mbar in 84 DEG C, vacuum degree that the Chinese torreya milk beverage of gained is filling；In 122 DEG C of sterilizations
17.5min；40 DEG C are cooled to hereinafter, coding, detects warehousing after passing.
Embodiment 5
Include the white granulated sugar of 65 parts by weight, the salt of 0.2 parts by weight, 25 parts by weight by every 1000 parts by weight Chinese torreya milk beverage
Chinese torreya sauce, κ-type carragheens of 3.5 parts by weight, the microcrystalline cellulose of 1.3 parts by weight, the Sodium Caseinate of 3.5 parts by weight, 0.3
The ethylmaltol of the sodium carbonate of parts by weight, the Chinese torreya essence of 0.3 parts by weight and 0.04 parts by weight, surplus are that the ratio of water is shone
Following step mixed raw material simultaneously carries out constant volume under conditions of 72.5 DEG C.White granulated sugar prior to 85 DEG C under conditions of stirring and dissolving, protect
Warm 15min crosses 200 mesh sieve.
According to the ratio by above-mentioned κ-type carragheen, microcrystalline cellulose, Sodium Caseinate and 85 DEG C of water in the condition of 2500r/min
Down cut mixing 5min, obtains the first mixed liquor；10min is kept the temperature, then by the first mixed liquor, perfume (or spice) under conditions of 2500r/min
Chinese torreya sauce, salt, Chinese torreya essence and ethylmaltol shear-mixed 5min, cross 60, and mesh sieve obtains the second mixed liquor；Finally in
By the second mixed liquor, white granulated sugar and sodium carbonate shear-mixed 5min, regulation system pH value to 7.3 under conditions of 2500r/min.
So first time homogeneous under conditions of low pressure is 6.5MPa, high pressure is 38MPa, in low pressure is 4MPa, high pressure is
Second of homogeneous under conditions of 29MPa obtains Chinese torreya milk beverage.
It is under conditions of being 400mbar in 84 DEG C, vacuum degree that the Chinese torreya milk beverage of gained is filling；In 122 DEG C of sterilizations
17.5min；40 DEG C are cooled to hereinafter, coding, detects warehousing after passing.
Embodiment 6
The present embodiment and embodiment 5 it is unique difference lies in：Sugar includes white granulated sugar and glucose in the present embodiment.
Embodiment 7
The present embodiment and embodiment 5 it is unique difference lies in：Sugar contains white granulated sugar and glucose syrup simultaneously in the present embodiment.
Embodiment 8
The present embodiment and embodiment 5 it is unique difference lies in：Sugar contains white granulated sugar and fructose simultaneously in the present embodiment.
Embodiment 9
The present embodiment and embodiment 5 it is unique difference lies in：Nut stabilizer contains single glyceride simultaneously in the present embodiment
Fat acid esters and κ-type carragheen.
Embodiment 10
The present embodiment and embodiment 5 it is unique difference lies in：Stabilizer is free of microcrystalline cellulose in the present embodiment, eats perfume
Essence is free of ethylmaltol.
Embodiment 11
The present embodiment and embodiment 5 it is unique difference lies in：Stabilizer is free of nut stabilizer in the present embodiment, eats perfume
Essence is free of Chinese torreya essence.
Embodiment 12
The present embodiment and embodiment 1 it is unique difference lies in：The collagen of 0.3 parts by weight is added in third time mixed process
Protein peptides.
Embodiment 13
The present embodiment and embodiment 2 it is unique difference lies in：The collagen of 0.7 parts by weight is added in third time mixed process
Protein peptides.
Embodiment 14
The present embodiment and embodiment 3 it is unique difference lies in：The collagen of 0.4 parts by weight is added in third time mixed process
Protein peptides.
Embodiment 15
The present embodiment and embodiment 4 it is unique difference lies in：The collagen of 0.6 parts by weight is added in third time mixed process
Protein peptides.
Embodiment 16
The present embodiment and embodiment 5 it is unique difference lies in：The collagen of 0.5 parts by weight is added in third time mixed process
Protein peptides.
Embodiment 17
The present embodiment and embodiment 1 it is unique difference lies in：The resistance of 1.8 parts by weight is added in third time mixed process
Dextrin, and part white granulated sugar is replaced by Sucralose.
Embodiment 18
The present embodiment and embodiment 2 it is unique difference lies in：The resistance of 4.2 parts by weight is added in third time mixed process
Dextrin, and part white granulated sugar is replaced by Sucralose.
Embodiment 19
The present embodiment and embodiment 3 it is unique difference lies in：The resistance of 2.5 parts by weight is added in third time mixed process
Dextrin, and part white granulated sugar is replaced by Sucralose.
Embodiment 20
The present embodiment and embodiment 4 it is unique difference lies in：The resistance of 3.5 parts by weight is added in third time mixed process
Dextrin, and part white granulated sugar is replaced by Sucralose.
Embodiment 21
The present embodiment and embodiment 5 it is unique difference lies in：The resistance paste of 3 parts by weight is added in third time mixed process
Essence, and part white granulated sugar is replaced by Sucralose.
Embodiment 22
The present embodiment and embodiment 5 it is unique difference lies in：The constant volume temperature of mixed liquor is 18 DEG C.
Test example 1
It repeats to implement above-described embodiment 1-22, obtains enough Chinese torreya milk beverages.With the beautiful sceneries obtained by embodiment 12-16
Light build Chinese torreya milk beverage obtained by type Chinese torreya milk beverage and 17-21 is test group 1-10.
Respectively in Zhejiang, 100 people of each random investigation in Shanghai and 3, Suzhou city, wherein 18-25 Sui age bracket accounts for
40%, 26-40 Sui age bracket account for 40%, 41-60 Sui age bracket account for 10%, 61-80 Sui age bracket account for 10%, it is right respectively
The Chinese torreya milk beverage of test group 1-10 carries out sensory evaluation, and (wherein, mouthfeel weight accounts for total score to standards of grading as shown in table 1
50%, the weight of fragrance and color and luster accounts for the 15% of total score respectively, and the weight of appearance accounts for the 20% of total score), evaluation result (is averaged
Value) as shown in table 2.
1 sensory evaluation scores standard of table
The Analyses Methods for Sensory Evaluation Results of 2 Chinese torreya milk beverage of table
As can be seen from Table 2, the Chinese torreya milk beverage sensory evaluation total score of test group 1-10 is higher, illustrates embodiment 12-
The beautiful sceneries type Chinese torreya milk beverage and the light build Chinese torreya milk beverage obtained by embodiment 17-21 of 16 gained meet majority of populations
Drink taste.Wherein, the sensory evaluation scores higher of comparative test group 1-5, test group 3-5 compared with test group 1-2, and test group 5
Sensory evaluation scores highest illustrates for beautiful sceneries type Chinese torreya milk beverage, and each raw material proportioning and process conditions are more in test group 5
It is good.Similarly, each raw material proportioning and process conditions are more preferably for light build Chinese torreya milk beverage, in test group 10.
Test example 2
By the Analyses Methods for Sensory Evaluation Results of sensory evaluation Comparison of standards embodiment 5 and embodiment 6-8 in test example 1, result
It shows the equal higher of sensory evaluation total score obtained by Chinese torreya milk beverage of the Chinese torreya milk beverage compared with embodiment 6-8 of embodiment 5, illustrates just
For beautiful sceneries type Chinese torreya milk beverage according to the present invention, and the type of non-saccharide is The more the better, as long as not also being to contain in vain in sugar
Granulated sugar can obtain the Chinese torreya milk beverage of taste good, only when containing in the type of sugar and the only condition containing white granulated sugar
Under, it is more conducive to obtain mouthfeel and quality more preferably beautiful sceneries type Chinese torreya milk beverage.
Test example 3
By the Analyses Methods for Sensory Evaluation Results of sensory evaluation Comparison of standards embodiment 5 and embodiment 9-11 in test example 1, result
It shows the sensory evaluation total score higher obtained by Chinese torreya milk beverage of the Chinese torreya milk beverage compared with embodiment 10-11 of embodiment 5, illustrates just
For Chinese torreya milk beverage according to the present invention, stabilizer contains nut stabilizer and microcrystalline cellulose, food flavor simultaneously
Contain Chinese torreya essence and ethylmaltol simultaneously and is more conducive to obtain mouthfeel and quality more preferably Chinese torreya milk beverage.But embodiment
5 Chinese torreya milk beverage is lower than the sensory evaluation total score of embodiment 9, illustrates in stabilizer while being used cooperatively to include single glyceride
It is more preferably fragrant that the nut stabilizer and microcrystalline cellulose of fat acid esters and κ-type carragheen are more conducive to obtain mouthfeel and quality
Chinese torreya milk beverage.
Test example 4
Respectively control group 1-2 is arranged in embodiment 16 and embodiment 21, and difference lies in institutes with embodiment 16 for control group 1
There is raw material while mixing, difference lies in all raw materials to mix simultaneously with embodiment 21 for control group 2, by the sense organ in test example 1
Evaluation criterion comparative example 16 and control group 1, the Analyses Methods for Sensory Evaluation Results of embodiment 21 and control group 2.It is the results show that implement
Example 16 is considerably higher compared with the sensory evaluation score of the Chinese torreya milk beverage of control group 2 compared with control group 1, embodiment 21, especially outer
It is significantly superior in terms of sight, thus illustrate to be more conducive to obtain mouthfeel and quality more preferably by the relatively disposable mixing of raw material substep mixing
Chinese torreya milk beverage.
Test example 5
By taking the beautiful sceneries type Chinese torreya milk beverage of the gained of embodiment 16 as an example, it is prepared into the specification of 238mL/ tanks, 12 tanks/
Case.100 women (35-55 Sui) are randomly choosed, drink the beautiful sceneries type Chinese torreya milk beverage 1-2 tanks of 16 gained of embodiment, drink daily
It is 12 weeks with the period, compares the variation for drinking front and back skin index of correlation.After drinking end cycle, the results show that 100 by
The skin of examination person improvement in various degree：It drinks dense compared with the elastin laminin and procollagen of subject face before drinking afterwards
Degree obviously increases, and skin elasticity significantly improves, and the waviness of wrinkle amount and skin is drastically reduced.Illustrate this
The beautiful sceneries type Chinese torreya milk beverage that embodiment provides can play certain beautiful sceneries cosmetic result.
Test example 6
By taking the beautiful sceneries type Chinese torreya milk beverage of the gained of embodiment 16 as an example, it is prepared into the specification of 238mL/ tanks, 12 tanks/
Case.100 subjects's (18-30 Sui) with different degrees of gonalgia of random selection drink 16 gained of embodiment daily
Beautiful sceneries type Chinese torreya milk beverage 1-2 tanks, drink the period be 12 weeks.After drinking end cycle, the results show that 160 subjects
Gonalgia improvement in various degree, illustrate that beautiful sceneries type Chinese torreya milk beverage provided in this embodiment can be by right
Repair of cartilage effect to the crowd with gonalgia so that play positive improvement result.
Test example 7
By taking the beautiful sceneries type Chinese torreya milk beverage of the gained of embodiment 21 as an example, it is prepared into the specification of 238mL/ tanks, 12 tanks/
Case.100 subjects's (18-30 Sui) with the loose situation of different bone mineral of random selection drink 16 gained of embodiment daily
Beautiful sceneries type Chinese torreya milk beverage 1-2 tanks, drink the period be 12 weeks.After drinking end cycle, measured in vertebra with dual-energy X-ray absorption
With the situation of change of bone density at neck of femur.It is the results show that bone density is able at the vertebra and neck of femur of 100 subjects
Different degrees of raising, illustrate beautiful sceneries type Chinese torreya milk beverage provided in this embodiment can by improve bone in bone density,
To improve the stable degree and flexibility ratio of bone.
Test example 8
By taking the light build Chinese torreya milk beverage of the gained of embodiment 16 as an example, it is prepared into the specification of 238mL/ tanks, 12 tanks/
Case.Subject (18-30 Sui) of the random selection 100 with high in fat or hypertension or obesity drinks 16 gained of embodiment daily
Beautiful sceneries type Chinese torreya milk beverage 1-2 tanks, drink the period be 12 weeks.After drinking end cycle, by measure comparison drink it is front and back by
The situation of change of examination person's weight, internal blood fat and blood pressure.
, the results show that in 100 subjects, the lipids contents of subject high in fat are reduced for it, and have the height of 10-20%
Fat subject's blood fat value restores normal level；The blood pressure of hypertensive subject is reduced, and has the hypertensive subject of 3-7%
Pressure value restore normal and be maintained；The fat content of obese subjects decline in various degree, while weight
Mitigated.Illustrate that light build Chinese torreya milk beverage provided in this embodiment advantageously reduces or improve the blood fat of drinking person, blood pressure
And weight.
In conclusion Chinese torreya milk beverage provided in an embodiment of the present invention has unique strong Chinese torreya fragrance, mouthfeel full
Clearly, agreeably sweet, it is full of nutrition, there is certain health care and beautiful sceneries cosmetic result, largely improve the entirety of Chinese torreya
Utilization rate.Preparation method is simple and quick, safety and sanitation, process are easily-controllable.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of Chinese torreya milk beverage, which is characterized in that its raw material include the sugar of 55-75 parts by weight, 0.1-0.3 parts by weight salt,
The pH adjustings of the Chinese torreya sauce of 20-40 parts by weight, the stabilizer of 4-6 parts by weight, the emulsifier of 3-4 parts by weight, 0.2-0.4 parts by weight
The food flavor of agent and 0.2-0.5 parts by weight；
Preferably, the raw material includes the sugar of 60-70 parts by weight, the salt of 0.15-0.25 parts by weight, 25-35 weight
The emulsifier, the 0.25-0.35 of the Chinese torreya sauce of part, the stabilizer of 4.5-5.5 parts by weight, 3.2-3.8 parts by weight
The pH adjusting agent of parts by weight and the food flavor of 0.3-0.4 parts by weight；
More preferably, the raw material includes the Chinese torreya of the sugar of 65 parts by weight, the salt of 0.2 parts by weight, 25 parts by weight
Sauce, the stabilizer of 4.8 parts by weight, the emulsifier of 3.5 parts by weight, 0.3 parts by weight the pH adjusting agent and
The food flavor of 0.34 parts by weight.
2. Chinese torreya milk beverage according to claim 1, which is characterized in that the raw material further includes 0.3-0.7 parts by weight
Collagen peptide.
3. Chinese torreya milk beverage according to claim 1, which is characterized in that the raw material further includes 1.8-4.2 parts by weight
Resistant dextrin.
4. according to claim 1-3 any one of them Chinese torreya milk beverages, which is characterized in that the stabilizer includes that nut is stablized
Agent and/or microcrystalline cellulose；
Preferably, the stabilizer includes the nut stabilizer of 3-4 parts by weight and the microcrystalline cellulose of 1-2 parts by weight；
Preferably, the nut stabilizer includes mono-fatty acid glyceride, diglycerine fatty acid ester, polyglycerol fatty acid fat, sugarcane
At least one of sugar fatty acid fat, xanthans and carragheen.
5. according to claim 1-3 any one of them Chinese torreya milk beverages, which is characterized in that the food flavor includes Chinese torreya perfume
Essence and/or ethylmaltol；
Preferably, the food flavor includes the Chinese torreya essence and 0.02-0.06 parts by weight of 0.18-0.44 parts by weight
The ethylmaltol.
6. the preparation method of Chinese torreya milk beverage as described in any one in claim 1-5, which is characterized in that include the following steps：
Mixing water and the raw material in proportion, Chinese torreya milk beverage described in every 1000 parts by weight include the raw material of following parts by weight meter：
The sugar of 55-75 parts by weight, the Chinese torreya sauce of the salt of 0.1-0.3 parts by weight, 20-40 parts by weight, 4-6 parts by weight
The stabilizer, the emulsifier of 3-4 parts by weight, the pH adjusting agent of 0.2-0.4 parts by weight and 0.2-0.5 parts by weight
The food flavor, surplus is water.
7. the preparation method of Chinese torreya milk beverage according to claim 6, which is characterized in that mix the stabilization in proportion
Agent, the emulsifier and water, obtain the first mixed liquor；Then first mixed liquor, the Chinese torreya sauce, the salt and described are mixed
Food flavor obtains the second mixed liquor；Finally mix second mixed liquor, the sugar and the pH adjusting agent.
8. the preparation method of Chinese torreya milk beverage according to claim 7, which is characterized in that stirred with shearing in mixed process
It mixes, shear agitation is carried out under conditions of 2000-3000r/min.
9. the preparation method of Chinese torreya milk beverage according to claim 7, which is characterized in that further include homogeneous after mixing,
Matter includes first time homogeneous；
First time homogeneous is carried out under conditions of low pressure is 5-8MPa, high pressure is 36-40MPa.
10. the preparation method of Chinese torreya milk beverage according to claim 8, which is characterized in that homogeneous further includes equal second
Matter, second of homogeneous are carried out under conditions of low pressure is 3-5MPa, high pressure is 28-30MPa.
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| CN1785019A (en) * | 2005-12-12 | 2006-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Compounding type milk-contg. beverage and its prodn. method |
| CN103053696A (en) * | 2013-01-28 | 2013-04-24 | 新希望乳业控股有限公司 | Compound protein milk beverage and preparation method thereof |
| CN105123951A (en) * | 2015-07-06 | 2015-12-09 | 杨世东 | Scented apricot kernel milk and preparation method thereof |
| CN106234900A (en) * | 2016-08-17 | 2016-12-21 | 安徽詹氏食品股份有限公司 | A kind of Chinese torreya vegetable protein beverage and preparation method thereof |
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2018
- 2018-02-26 CN CN201810164205.1A patent/CN108402181A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785019A (en) * | 2005-12-12 | 2006-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Compounding type milk-contg. beverage and its prodn. method |
| CN103053696A (en) * | 2013-01-28 | 2013-04-24 | 新希望乳业控股有限公司 | Compound protein milk beverage and preparation method thereof |
| CN105123951A (en) * | 2015-07-06 | 2015-12-09 | 杨世东 | Scented apricot kernel milk and preparation method thereof |
| CN106234900A (en) * | 2016-08-17 | 2016-12-21 | 安徽詹氏食品股份有限公司 | A kind of Chinese torreya vegetable protein beverage and preparation method thereof |
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Application publication date: 20180817 |