CN113519621A - Sour mare milk beverage capable of prolonging shelf life and preparation method thereof - Google Patents
Sour mare milk beverage capable of prolonging shelf life and preparation method thereof Download PDFInfo
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- CN113519621A CN113519621A CN202010294768.XA CN202010294768A CN113519621A CN 113519621 A CN113519621 A CN 113519621A CN 202010294768 A CN202010294768 A CN 202010294768A CN 113519621 A CN113519621 A CN 113519621A
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- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/10—Preservation of milk or milk preparations
- A23B11/18—Preservation of milk or milk preparations by addition of preservatives
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- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
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Abstract
本发明公开了一种延长货架期的酸马奶饮品，按质量份数数计，包括如下组分：2～10％的白砂糖、1～5％的酸马奶、0.1～0.5％的浓缩乳清蛋白、0.5～5％的浓缩苹果清汁、0.2～0.5％的可溶性大豆多糖、0.1～0.5％的果胶、0.02～0.1％的竹叶黄酮、0.01～0.05％的一水柠檬酸和补充至100％的水；延长货架期的酸马奶饮品中包括二氧化碳，二氧化碳的吸收系数为1.5～3.5。本发明的延长货架期的酸马奶饮品的风味独特，口感优良，有竹叶的清香；经本发明的延长货架期的酸马奶饮品的制备方法得到的产品的稳定性好，货架期内风味能够得到保持。The invention discloses a yogurt drink with extended shelf life, which comprises the following components in terms of parts by mass: 2-10% white granulated sugar, 1-5% yogurt, 0.1-0.5% concentrate Whey protein, 0.5-5% concentrated apple juice, 0.2-0.5% soluble soybean polysaccharide, 0.1-0.5% pectin, 0.02-0.1% bamboo leaf flavonoids, 0.01-0.05% citric acid monohydrate and supplements to 100% water; the extended shelf-life yogurt drink includes carbon dioxide with a carbon dioxide absorption coefficient of 1.5 to 3.5. The yogurt drink with extended shelf life of the invention has unique flavor, good mouthfeel, and the fragrance of bamboo leaves; the product obtained by the preparation method of the yogurt drink with extended shelf life of the present invention has good stability, and has good stability during the shelf life. The flavor can be maintained.
Description
Technical Field
The invention relates to the field of beverages, and in particular relates to a yoghurt beverage for prolonging shelf life and a preparation method thereof.
Background
Since the 60's of the 20 th century, the beverage industry began mass production and high-speed development, and has now become one of the major mainstay industries in the world today, with diverse beverage varieties. Among these, some dairy-containing beverage products are produced.
There are many types of beverages containing milk systems, such as common milk-containing beverages, and other beverage products incorporating milk and dairy products, which are subject to many problems during production and storage, such as product stability, flavor retention, which is important during product shelf life, and the like. In the case of milk-containing beverages, oxidation of proteins and the like during storage usually occurs to produce a taste which is rancid, and food plants usually add antioxidants to prevent oxidation of proteins, typically vitamin C or E, but experiments have shown that the inhibitory effect of such antioxidants in yoghurt drinks is not very significant.
There is a need for a long-shelf-life yoghurt drink which can maintain the flavor of the product during the shelf life and improve the appreciation period of the product, and a preparation method thereof to solve the technical problems.
Disclosure of Invention
In order to solve the technical problems, the invention provides the fermented mare milk beverage for prolonging the shelf life and the preparation method thereof, and the fermented mare milk beverage for prolonging the shelf life has unique flavor, good taste and faint scent of bamboo leaves; the product prepared by the preparation method of the fermented mare milk beverage for prolonging the shelf life has good stability, and the flavor can be kept in the shelf life.
The invention solves the technical problems by the following technical scheme:
the invention provides a shelf life prolonging mare milk beverage which comprises the following components in parts by mass: 2-10% of white granulated sugar, 1-5% of fermented mare's milk, 0.1-0.5% of concentrated whey protein, 0.5-5% of concentrated apple clear juice, 0.2-0.5% of soluble soybean polysaccharide, 0.1-0.5% of pectin, 0.02-0.1% of bamboo leaf flavone, 0.01-0.05% of citric acid monohydrate and water supplemented to 100%; the shelf life prolonging mare milk beverage comprises carbon dioxide, and the absorption coefficient of the carbon dioxide is 1.5-3.5.
In the invention, the white granulated sugar is a sweetener conventional in the field;
preferably, the content of the white granulated sugar is 4-6%;
more preferably, the content of the white granulated sugar is 4.58%.
In the invention, the fermented mare milk is the main component of the fermented mare milk beverage for prolonging the shelf life, and the fermented mare milk is conventional in the field;
preferably, the content of the mare's milk is 2-3%;
more preferably, the mare's milk is present in an amount of 1.67%.
In the present invention, the concentrated whey protein is conventional in the art;
preferably, the parameters of the concentrated whey protein are: the protein content is more than or equal to 80 percent;
preferably, the content of the concentrated whey protein is 0.15-0.2%;
more preferably, the content of the concentrated whey protein is 0.17%.
In the invention, the concentrated apple juice is conventional in the field and is obtained by selecting, cleaning, crushing, juicing, pasteurizing, pre-concentrating, degumming by enzymolysis, ultrafiltering, adsorbing, concentrating, filtering, pasteurizing and storing apples;
preferably, the parameters of the concentrated apple juice are as follows: the content of soluble fixture is (30 +/-1)%;
preferably, the content of the concentrated apple clear juice is 1-2%;
more preferably, the content of the concentrated apple juice is 1.67%.
In the present invention, the soluble soybean polysaccharide is conventional in the art;
preferably, the parameters of the soluble soybean polysaccharide are as follows: the content of soluble polysaccharide is more than or equal to 70 percent;
preferably, the content of the soluble soybean polysaccharide is 0.25 to 0.3 percent;
more preferably, the content of the soluble soybean polysaccharide is 0.292%.
In the present invention, the pectin is conventional in the art;
preferably, the content of the pectin is 0.2-0.3%;
more preferably, the pectin content is 0.21%.
In the invention, the bamboo leaf flavone is yellow powder or crystal, the content of total flavone glycoside is more than or equal to 24 percent, and the content of total coumarin lactone is more than or equal to 12 percent;
preferably, the content of the bamboo leaf flavone is 0.03-0.05%;
more preferably, the content of the bamboo leaf flavone is 0.04%.
In the present invention, the citric acid monohydrate is conventional in the art;
preferably, the content of the citric acid monohydrate is 0.02-0.03;
more preferably, the citric acid monohydrate is present in an amount of 0.021%.
In the present invention, the water is conventional in the art.
In the invention, the carbon dioxide is used for providing the taste of the fermented mare milk beverage with the prolonged shelf life so as to improve the flavor and sense;
preferably, the absorption coefficient of carbon dioxide is 2.0.
In the invention, in order to improve the stability and flavor of the shelf-life-prolonged fermented mare milk beverage, other raw material components can be added into the shelf-life-prolonged fermented mare milk beverage.
The invention also provides a preparation method of the sour mare milk beverage for prolonging the shelf life, which comprises the following steps:
s1, adding citric acid monohydrate into water 10 times of the citric acid monohydrate in parts by weight to dissolve, adding mare' S milk and concentrated apple clear juice, and mixing to obtain a mixed solution # 1;
s2, mixing half of white granulated sugar and all concentrated whey protein, adding the mixture into water with the same mass and the temperature of 35-45 ℃, and mixing to obtain a mixed solution # 2;
s3, mixing the other half of white granulated sugar, all pectin, all soybean polysaccharide and all bamboo leaf flavone, adding the mixture into water with the same mass of 65-75 ℃, and cutting to obtain a mixed solution # 3;
s4, mixing the mixed solution #1, the mixed solution #2 and the mixed solution #3, and stirring for 28-35 min to obtain a mixed solution # 4;
s5, fixing the volume of the mixed solution #4 to 1/3 of the volume of a final product by using water at the temperature of 15-25 ℃ to obtain a mixed solution # 5;
s6, controlling the temperature of the mixed solution #5 to be 35-45 ℃, and homogenizing for 2 times, wherein the homogenizing pressure is 5-25 MPa; s7, adding the residual water into the homogenized mixed solution #5 to obtain a mixed solution #6, detecting the physicochemical indexes of the mixed solution #6, and confirming the sense of the mixed solution # 6;
s8, UHT sterilization is carried out on the mixed solution #6, and the sterilization conditions are as follows: 110-140 ℃ for 10-30 s;
s9, keeping the temperature of the mixed solution #6 at 4-7 ℃, and filling carbon dioxide gas to a target absorption coefficient;
s10, filling the mixed solution #6 filled with the carbon dioxide, and after filling, performing pasteurization under the following sterilization conditions: 50-85 ℃ for 5-30 min.
Preferably, the stirring speed of the mixing in S1 and S2 is 50-2000 r/min; the shearing rate of the shearing in the S3 is 500-2000 r/min;
more preferably, the mixing in S1 and S2 is performed at a stirring rate of 1400 r/min; the shear rate of the shear described in S3 was 800 r/min.
Preferably, in S2, the temperature of the water for dissolving the white granulated sugar and the concentrated whey protein is 40 ℃; in S3, the temperature of water for dissolving the white granulated sugar, the pectin, the soybean polysaccharide and the bamboo leaf flavone is 70 ℃; in S4, stirring for 30 min; in S5, the temperature of the water with constant volume is 20 ℃; in S6, the stability of the system is 40 ℃, and the homogenizing pressure is 10 MPa; in S8, the sterilization conditions for UHT sterilization are: 20s at 120 ℃; in S9, the temperature of the system is 6 ℃; in S10, the pasteurization conditions were: 70 ℃ for 15 min.
According to the invention, a large number of experimental researches show that the bamboo leaf flavone is adopted to replace an antioxidant in a yoghurt system, so that the stability effect is more excellent, the flavor of the product meets the public requirements through the synergistic cooperation of the content of the bamboo leaf flavone and the content of other components, and the taste is better; meanwhile, researches find that the bamboo leaf flavone is applied to other milk-containing beverages, the flavor maintaining effect and the taste improving effect of the bamboo leaf flavone are poorer than those of a sour mare milk system, and the sour mare milk beverage for prolonging the shelf life finally ensures the stable flavor of the product in the shelf life through the adjustment of components and the determination of content.
The invention has the advantages and beneficial effects that: the sour mare milk beverage for prolonging the shelf life has unique flavor, good taste and faint scent of bamboo leaves; the product prepared by the preparation method of the fermented mare milk beverage for prolonging the shelf life has good stability, and the flavor can be kept in the shelf life.
Detailed Description
The following further describes embodiments of the present invention with reference to examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
The starting materials used in the following examples and comparative examples are commercially available.
Example 1
The invention provides a fermented mare milk beverage capable of prolonging shelf life, which comprises the following components: 8.35g of mare's milk, 0.85g of whey protein, 0.2g of bamboo leaf flavone, 22.9g of white granulated sugar, 8.35g of concentrated apple juice, 1.46g of soluble soybean polysaccharide, 1.05g of pectin, 0.2g of bamboo leaf flavone, 0.105g of citric acid monohydrate and water supplemented to 500 ml; the shelf life prolonging mare milk beverage comprises carbon dioxide, and the absorption coefficient of the carbon dioxide is 2.0.
The preparation method of the yoghurt drink for prolonging the shelf life of the food comprises the following steps:
s1, adding citric acid monohydrate into water with the mass being 10 times that of the citric acid monohydrate to dissolve, adding the mare' S milk and the concentrated apple clear juice, and mixing to obtain a mixed solution # 1;
s2, mixing half of white granulated sugar and all the concentrated whey protein, adding the mixture into water with the same mass and the temperature of 40 ℃, and mixing to obtain a mixed solution # 2;
s3, mixing the other half of white granulated sugar, all pectin, all soybean polysaccharide and all bamboo leaf flavone, adding the mixture into water with the same mass and the temperature of 70 ℃, and cutting to obtain a mixed solution # 3;
s4, mixing the mixed solution #1, the mixed solution #2 and the mixed solution #3, and stirring for 30min to obtain a mixed solution # 4;
s5, fixing the volume of the mixed solution #4 to 167mL by using water at the temperature of 20 ℃ to obtain a mixed solution # 5;
s6, controlling the temperature of the mixed solution #5 at 40 ℃, and homogenizing for 2 times at the homogenizing pressure of 10 MPa;
s7, adding the residual water into the homogenized mixed solution #5 to obtain a mixed solution #6, detecting the physicochemical indexes of the mixed solution #6, and confirming the sense of the mixed solution # 6;
s8, UHT sterilization is carried out on the mixed solution #6, and the sterilization conditions are as follows: 120 ℃ for 15 s;
s9, keeping the temperature of the mixed solution #6 at 6 ℃, and filling carbon dioxide gas to the target gas content;
s10, filling the mixed solution #6 filled with the carbon dioxide, and after filling, performing pasteurization under the following sterilization conditions: 70 ℃ for 15 min.
Comparative example 1
The comparative example provides a fermented mare milk beverage, compared with example 1, the components of the fermented mare milk beverage are different in that 0.2g of vitamin C is adopted to replace bamboo leaf flavonoid in the example, other components are the same, and water is added to supplement the total volume to 500 mL.
Comparative example 2
The comparative example provides a fermented mare milk beverage, compared with example 1, the components of which are different in that bamboo leaf flavone is not included in the comparative example, other components are the same, and water is added to supplement the total volume to 500 mL.
Comparative example 3
The present comparative example provides a fermented mare milk drink, which is different in components from example 1 in that bamboo leaf flavone and whey protein are not included in the present comparative example, and the other components are the same, and supplemented to 500mL with water.
Comparative example 4
This comparative example provides a yoghurt drink which, compared to example 1, differs in composition in that whey protein is not included in the comparative example, the other components are the same, and are supplemented to 500mL with water.
Comparative example 5
This comparative example provides a beverage which, compared to example 1, is distinguished by the components in that bamboo leaf flavonoid and fermented mare's milk are not included in the comparative example, and the other components are the same and supplemented to 500mL with water.
Comparative example 6
Compared with example 1, the beverage provided by the comparative example has the components that the fermented mare milk is not included in the comparative example, the vitamin C is adopted to replace the bamboo leaf flavone in equal mass, other components are the same, and the beverage is supplemented to 500mL by adding water.
Comparative example 7
This comparative example provides a beverage which differs in composition from example 1 in that the yogurt is not included in this comparative example, the other components are the same, and are supplemented to 500mL with water.
Comparative example 8
This comparative example provides a beverage which, compared to example 1, differs in the components in that the present comparative example does not include acid mare's milk and bamboo leaf flavonoid, adds 8g of whole milk powder, and the other components are the same, and is supplemented to 500mL with water.
Comparative example 9
Compared with example 1, the beverage provided by the comparative example has the components that the fermented mare milk is not included, 8g of whole milk powder is added, the bamboo leaf flavone is replaced by equal mass of vitamin C, other components are the same, and the total volume is supplemented to 500mL by adding water.
Comparative example 10
This comparative example provides a beverage that differs in composition from example 1 in that the comparative example does not include a yogurt, adds 8g of whole milk powder, and the other components are the same, and is supplemented to 500mL with water.
Comparative example 11
This comparative example provides a beverage which, compared to example 1, differs in the components in that the present comparative example does not include the yogurt and the bamboo leaf flavonoid, adds 8g of milk, and the other components are the same, and is supplemented to 500mL with water.
Comparative example 12
This comparative example provides a beverage which, compared to example 1, is distinguished by the fact that the present comparative example does not include yoghurt, 8g of milk is added, vitamin C of equal mass is used instead of bamboo leaf flavonoid, the other components are the same, and water is added to make up to 500 mL.
Comparative example 13
This comparative example provides a beverage which differs in composition from example 1 in that the comparative example does not include a yogurt, adds 8g of milk, and the other components are the same, and is supplemented to 500mL with water.
The product of example 1 and the products of comparative examples 1 to 13 were tested for stability, respectively, and the effects are shown in table 1 below:
TABLE 1 comparison of the flavors of the product of example 1 and the products of comparative examples 1 to 13 under different acceleration conditions with the flavor at room temperature
As can be seen from the stability tests of the examples and the comparative example 1, in the acid mare milk system, the effect of the bamboo leaf flavone with specific content is superior to that of the traditional antioxidant;
as can be seen from the stability tests of comparative examples 2, 3 and 4 and example 1, the stability and flavor of the obtained product are optimal in the formula of the invention;
as can be seen from comparative examples 5 to 13, in other dairy systems, the bamboo leaf flavone also has a certain antioxidant effect, but compared with the yoghurt system of the invention, the advantage of the antioxidant effect of the bamboo leaf flavone is not obvious.
The sour mare milk beverage for prolonging the shelf life has unique flavor, good taste and faint scent of bamboo leaves; the product prepared by the preparation method of the fermented mare milk beverage for prolonging the shelf life has good stability, and the flavor can be kept in the shelf life.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The shelf life prolonging fermented mare milk beverage is characterized by comprising the following components in parts by mass: 2-10% of white granulated sugar, 1-5% of fermented mare's milk, 0.1-0.5% of concentrated whey protein, 0.5-5% of concentrated apple clear juice, 0.2-0.5% of soluble soybean polysaccharide, 0.1-0.5% of pectin, 0.02-0.1% of bamboo leaf flavone, 0.01-0.05% of citric acid monohydrate and water supplemented to 100%; the shelf life prolonging mare milk beverage comprises carbon dioxide, and the absorption coefficient of the carbon dioxide is 1.5-3.5.
2. The shelf life extending sour mare's milk beverage of claim 1, wherein the white granulated sugar content is 4-6%; the content of the mare's milk is 2-3%; the content of the concentrated whey protein is 0.15-0.2%; the content of the concentrated apple clear juice is 1-2%; the content of the soluble soybean polysaccharide is 0.25-0.3%; the content of the pectin is 0.2-0.3%; the content of the bamboo leaf flavone is 0.03-0.05%; the content of citric acid monohydrate is 0.02-0.03; the absorption coefficient of carbon dioxide was 2.0.
3. The shelf life extending yogurt drink of claim 2, wherein the white granulated sugar content is 4.58%; the content of the mare's milk is 1.67%; the content of the concentrated whey protein is 0.17%; the content of the concentrated apple clear juice is 1.67 percent; the content of the soluble soybean polysaccharide is 0.292%; the content of the pectin is 0.21%; the content of the bamboo leaf flavone is 0.04%; the content of citric acid monohydrate is 0.021%.
4. The shelf-life extending yogurt drink of claim 1, wherein the parameter of concentrated whey protein is protein content ≥ 80%; the parameter of the concentrated apple clear juice is that the content of soluble fixed objects is 29-31%; the soluble soybean polysaccharide has a parameter that the content of the soluble polysaccharide is more than or equal to 70 percent.
5. A method of preparing an extended shelf life yogurt drink according to any one of claims 1 to 4 comprising the steps of:
s1, adding citric acid monohydrate into water 10 times of the citric acid monohydrate in parts by weight to dissolve, adding mare' S milk and concentrated apple clear juice, and mixing to obtain a mixed solution # 1;
s2, mixing half of white granulated sugar and all concentrated whey protein, adding the mixture into water with the same mass and the temperature of 35-45 ℃, and mixing to obtain a mixed solution # 2;
s3, mixing the other half of white granulated sugar, all pectin, all soybean polysaccharide and all bamboo leaf flavone, adding the mixture into water with the same mass of 65-75 ℃, and cutting to obtain a mixed solution # 3;
s4, mixing the mixed solution #1, the mixed solution #2 and the mixed solution #3, and stirring for 28-35 min to obtain a mixed solution # 4;
s5, fixing the volume of the mixed solution #4 to 1/3 of the volume of a final product by using water at the temperature of 15-25 ℃ to obtain a mixed solution # 5;
s6, controlling the temperature of the mixed solution #5 to be 35-45 ℃, and homogenizing for 2 times, wherein the homogenizing pressure is 5-25 MPa;
s7, adding the residual water into the homogenized mixed solution #5 to obtain a mixed solution #6, detecting the physicochemical indexes of the mixed solution #6, and confirming the sense of the mixed solution # 6;
s8, UHT sterilization is carried out on the mixed solution #6, and the sterilization conditions are as follows: 110-140 ℃ for 10-30 s;
s9, keeping the temperature of the mixed solution #6 at 4-7 ℃, and filling carbon dioxide gas to a target absorption coefficient;
s10, filling the mixed solution #6 filled with the carbon dioxide, and after filling, performing pasteurization under the following sterilization conditions: 50-85 ℃ for 5-30 min.
6. The method of preparing an extended shelf life yogurt drink according to claim 5, wherein the mixing in S1 and S2 is at a stirring rate of 50 to 2000 r/min; the shearing rate of the shearing in the S3 is 500-2000 r/min.
7. The method of preparing an extended shelf life yogurt drink of claim 6, wherein the mixing in S1 and S2 is at a stirring rate of 1400 r/min; the shear rate of the shear described in S3 was 800 r/min.
8. The method of preparing an extended shelf life yogurt drink of claim 5, wherein in S2, the temperature of the water in which the white granulated sugar, concentrated whey protein and pea protein peptides are dissolved is 40 ℃;
and/or in S3, the temperature of water for dissolving the white granulated sugar, the pectin, the soybean polysaccharide and the bamboo leaf flavone is 70 ℃.
9. The method of claim 5, wherein the shelf-life-extended yogurt drink is stirred for 30min in S4;
and/or in S5, the temperature of the water with constant volume is 20 ℃;
and/or in S6, the stability of the system is 40 ℃, and the homogenizing pressure is 10 MPa.
10. The method of preparing an extended shelf life yogurt drink according to claim 5, wherein in S8, the sterilization conditions of UHT sterilization are: 20s at 120 ℃;
and/or in S9, the temperature of the system is 6 ℃;
and/or, in S10, the pasteurization conditions are as follows: 70 ℃ for 15 min.
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| CN105831244A (en) * | 2016-03-30 | 2016-08-10 | 浙江科技学院 | Microencapsulation liquid for controlling yoghourt post-acidification and method for controlling yoghourt post-acidification |
| CN106070626A (en) * | 2016-06-02 | 2016-11-09 | 特格喜白音 | Kumiss fruit drink and preparation method thereof |
| CN110463761A (en) * | 2019-09-24 | 2019-11-19 | 内蒙古中蕴马产业发展有限公司 | A kind of koumiss energy drink and preparation method thereof |
| CN110777026A (en) * | 2019-11-14 | 2020-02-11 | 内蒙古中蕴马产业发展有限公司 | Sour mare milk beer beverage and preparation method thereof |
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