CN102940042B - Chinese wolfberry milk and preparation method thereof - Google Patents

Abstract

The invention discloses a proportion of raw materials of Chinese wolfberry milk, and relates to a method for preparing the Chinese wolfberry milk. The method comprises the following steps of: (1), mixing a sweetening agent, a stabilizing agent and crystalline fructose; (2), mixing Chinese wolfberry condensed juice, red date condensed juice, honey and edible pure alkali and performing polyethylene (PEF) treatment, wherein the optimal parameters comprise 20-40kV/cm of electric field intensity, the pulse time of 150-200 mu S, and the pulse frequency of 200-300Hz; (3), pre-treating the raw material milk and performing the PEF treatment, wherein the optimal parameters comprise 20-40kV/cm of electric field intensity, the pulse time of 400-600 mu S, and the pulse frequency of 200-300Hz; (4), mixing a material liquid; (5), performing the PEF treatment on the mixed liquid to mix; (6), mixing the mixed liquid with essence; (7), performing secondary homogeneity on the mixed liquid; and (8) performing ultra-high temperature sterilization (UHT) on the mixed liquid to obtain the Chinese wolfberry milk.

Description

A kind of medlar milk and preparation method thereof

Technical field

The present invention relates to milk drink goods and preparation method thereof, relate in particular to a kind of medlar milk containing wolfberry juice and preparation method thereof.

Background technology

Matrimony vine (Lycium Barbarum) is Solanaceae (Solanaceae) Lycium (Lycium), common name " thatch circle " or " red fruit ".The fruit of matrimony vine, flower, root, leaf etc. are organized and are all contained abundant nutriment, fruit is the first-class tonic of " the medicine food is with using ", and every 100g fruit of Chinese wolfberry is containing protein 12.0g, fatty 0.3g, dietary fiber 12.6g, carbohydrate 46.3g, carrotene 107mg, vitaminB10 .2mg, niacin 4.5mg, vitamin C 13mg, potassium 673mg, sodium 105.2mg, calcium 37mg, magnesium 41mg, iron 6.5mg, manganese 0.79mg, zinc 15mg, copper 0.56mg, phosphorus 224mg, selenium 1.67g.Polysaccharide in matrimony vine has protection and repair to poisoning liver; Can reduce lipids contents and prevent congee sample artery sclerosis; Promote the propagation of marrow hemopoietic stem cells; Accelerate the restore funcitons of tired muscle and the effect of inhibition tumour; The activity of the superoxide dismutase in Chinese wolfberry fruit (SOD) is very high; The aging that can significantly remove the free radical in human body and stop body to cause because of oxidation; In the fruit of Chinese wolfberry, the activity of Va is higher than the sheep liver, thereby shows significant function of improving eyesight; Other is also very high with anti-ageing relevant alkaloid, sterols content.Matrimony vine mainly is distributed in the ground such as the Ningxia, Qinghai, Xinjiang, Hebei, the Inner Mongol, Shanxi, Shaanxi, Gansu of China, and peaceful Xia Zhongning produces matrimony vine the best, famous with " world matrimony vine all ".

The nutritional labeling of milk is very high, and main component has water, fat, phosphatide, protein, lactose, inorganic salts etc.Mineral types in milk is also very abundant, and except our known calcium, the content of phosphorus, iron, zinc, copper, manganese, aluminium is all a lot.Milk is human calcium's best source, and calcium phosphorus ration is very suitable, is beneficial to the absorption of calcium.

Matrimony vine is as the first-class tonic of a kind of " integration of drinking and medicinal herbs ", its Suggestion on Fine Processing has obtained the development of advancing by leaps and bounds in recent ten years, Chinese wolfberry fruit wine is arranged, the matrimony vine candy, the medlar preserved fruit fruitcake, medlar juice beverage, the matrimony vine lozenge ... although kind is more, but for processing dairy beverage seldom, the shelf-life problem that a topmost reason is product, the property of raw material of matrimony vine is strong, contain rich in protein, cellulose, inorganic salts, the compositions such as organic acid, produce layering after easily mixing with milk, deposited phenomenon, the shelf life of product is shorter, this property of raw material of matrimony vine is present in fruit wine and beverage industry equally, it is a very stubborn problem.By retrieval Patents document: CN200910225733.4 " preparation method of medlar milk ", its main summary of the invention just is reduced to 32 ℃-38 ℃ by the temperature of preheating from 60 ℃-65 ℃ on traditional milk processing basis, relative reduce the loss of heat-sensitive substance, just add " fructus lycii extracted solution ", really do not introduce Lycium chinense juice completely, the nutritional labeling of its matrimony vine is not introduced equally fully, just " certain nourishing effects is arranged ", do not solve the shelf-life problem of product, the suitability for industrialized production difficulty is larger simultaneously.Also having its main summary of the invention of CN201210148219 " a kind of mango milk and preparation method thereof " is " to adopt and carry out immersion UHT sterilization by supersaturated vapor, protect more the integrality of mango fiber, and reduce the coking phenomenon in sterilization process.The sterilization temperature of described immersion UHT sterilization is preferably 135152 ℃.The sterilizing time of described immersion UHT sterilization is preferably 0.1-3 second."; its beneficial effect is " to have overcome existing preparation technology and easily in sterilization stage, cause line clogging when preparation contains the dairy product of mango juice, and lamination easily occurs in the cow's milk containing mango juice, and the defect that the shelf shelf-life is short, provide a kind of mango milk and preparation method thereof.Mango milk of the present invention has good local flavor, color and luster, mouthfeel and good stability, and the shelf shelf-life is six months.This preparation method's simple possible, be suitable for large-scale continuous production." the method is also just on traditional technique basis; introduce immersion UHT sterilization technology; solved line clogging, cow's milk layering, the short problem of shelf life easily occur; fundamentally do not solve the loss problem of thermal sensitivity nutriment; the flavor substance oxidation is serious, local flavor and the nutrition of product are had a greatly reduced quality.The wolfberry juice composition is more more complicated than mango juice, the rear product quality problem of being combined with milk is thereupon diversified, complicated, how to produce the challenge that medlar health preserving milk nutritious, that shelf life length has certain health care functions is the milk drink industry.

Summary of the invention

Of the present invention to the effect that for the problem existed in the processing of fruit milk especially medlar milk, overcome the defect in traditional milk processing, a kind of medlar milk and preparation method thereof is provided, mainly to have adopted a kind of non-thermal sterilization technology---high-voltage pulse electric field technology (pulsed electric field is called for short " PEF ") replaces traditional pasteurize and refrigeration technique, " PEF " organically combined with traditional milk processing technology, nutrient and active component in milk and wolfberry juice have been retained to greatest extent, not only play bactericidal action and also can promote the stripping of wolfberry juice active principle, and can solve the packing later stage medlar milk protein flocculation and delamination caused because of heating power, the problem of precipitation, produce mouthfeel natural pure, nutritious, and the medlar health preserving milk with certain health care functions, shelf life at least reaches 180 days, also can reduce energy consumption simultaneously.High-pressure pulse electric (PEF) be a kind of be applicable to all can fluid food products etc. the sterilization technology of material, and investment is relatively less, operating cost is lower, is applicable to very much heavy industrialization and serialization production.

Technical scheme of the present invention realizes by following steps:

The invention provides a kind of medlar milk and preparation method thereof, the raw material of described medlar milk comprise concentrated medlar juice, the 0.1-1% of raw material milk, 1-2% sweetener, the 0.1-1% of the component of following mass percent: 50-80% red date inspissated juice, 0.5-3% crystal diabetin, 0.1-1% honey, 0.2-0.5% stabilizing agent, 0.01-0.5% edible soda ash, 0.05-1% flavoring essence and complement to 100% water; Described percentage is the mass percent with respect to described raw material gross mass.

Described preparation method comprises the following steps:

1. described sweetener, stabilizing agent, crystal diabetin are mixed to get to feed liquid A;

2. by described concentrated medlar juice, red date inspissated juice, honey, edible soda ash mixes and carry out " PEF " and process and to obtain feed liquid B;

3. obtain feed liquid C by carrying out " PEF " processing after described raw material milk pretreatment;

4. described feed liquid A, B, C are obtained to mixed liquor D after mixing;

5. described mixed liquor D is carried out to " PEF " processing and obtain mixed liquor E;

6. by described mixed liquor E with obtain mixed liquor F after essence mixes;

7. described mixed liquor F is carried out to double-stage homogenization and obtain mixed liquor G;

8. described mixed liquor G being carried out to UHTS (UHT) both obtained

Wherein, described raw material milk can be the conventional raw material milk used in this area, is generally raw milk, skimmed milk or reconstituted milk.Described raw milk refers to and meets " food national safety standard-raw milk " (GB19301) raw milk of acquisition criteria.Described reconstituted milk is to be made by whole-fat milk powder, skimmed milk powder, whey powder, cow's milk protein concentrate or other cow's milk component.Described raw material milk detects and the raw material milk standardization through raw material milk.

Wherein, described sweetener can be the conventional various sweeteners that use in this area, comprise auxotype sweetener and/or non-nutritive sweetener, being preferably one or more in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element, is more preferably white granulated sugar (refining or top grade).

Wherein, described concentrated medlar juice can be the conventional concentrated medlar juice used in this area, described concentrated medlar juice LBP-X preferably >=0.8%, total acid (in lactic acid) >=1.0g/L, pH value is preferably 4.0-5.0.

Wherein, described red date inspissated juice can be the conventional red date inspissated juice used in this area, and described red date inspissated juice soluble solid content is preferably 20.5Brix, total acid (with citrometer) >=0.1g/100ml, and pH value is preferably 4.0-5.0.

Wherein, described crystal diabetin meets the requirement of crystal diabetin in GB/T26762 " crystal diabetin, solid fruit glucose ".

Wherein, described honey meets the requirement of GB14963 " food security national standard honey ".

Wherein, described stabilizing agent comprises mono-fatty acid glyceride, sodium alginate, sodium phosphate trimer, carragheen, xanthans.In described stabilizing agent, the content of described glycerin monostearate is preferably 20-70%; The content of described carragheen is preferably 2-10%; The content of described sodium alginate is preferably 2-10%; The content of described sodium phosphate trimer is preferably 5-20%; The content of described xanthans is preferably 5-20%; Described percentage is the mass percent with respect to described stabilizing agent gross mass.

Wherein, described edible soda ash is food stage.

Wherein, described flavoring essence be in red date essence, matrimony vine essence, flavoring apple essence any one or multiple.Described flavoring essence is preferably the red date essence of 0.01-0.5% and the matrimony vine essence of 0.01-0.5%; Described percentage is the mass percent with respect to described raw material gross mass.

Wherein, described water is preferably demineralized water.

Step 1. in, the method that the method for described mixing and condition are this area routine and condition,

The temperature of described mixing is preferably 70-85 ℃.The time of described mixing is preferably 20-30 minute.Described mixing is preferably for being uniformly mixed; Preferably ground refinement after described mixing.The conventional method that the method for described grinding refinement and condition are this area and condition, generally adopt Homogenizing pump to carry out.The temperature of described grinding refinement is preferably 70-85 ℃; After described grinding refinement, preferably by 80～100 order duplex strainers, filter, through cooler be cooled to≤20 ℃.

Step 2. in, the method of described mixing and condition improve to some extent than the method for this area routine and condition, described feed liquid after homogeneous is carried out high-pressure pulse electric (PEF) and is processed, processing parameter is preferably: electric-field intensity 20-40KV/cm, burst length 150-200 μ S, pulse frequency 200-300Hz.

The temperature of described mixing is preferably 30-50 ℃, and the time of described mixing is preferably 10-15 minute, and described mixing is preferably for being uniformly mixed; Preferably ground refinement after mixing, the conventional method that the method for described grinding refinement and condition are this area and condition, generally adopt Homogenizing pump to carry out, and the temperature of described grinding refinement is preferably 40-50 ℃; After grinding refinement, preferably by 80-100 order duplex strainer, filter; Described feed liquid is after filtering carried out the processing of one-level homogeneous, and the pressure of homogeneous is preferably 15-20MPa, and the temperature of homogeneous is preferably 40-50 ℃.

Step 3. in, the method of described processing and condition improve to some extent than the method for this area routine and condition, described raw material milk no longer carries out deepfreeze after filtering, directly at room temperature carrying out high-pressure pulse electric (PEF) processes, processing parameter is preferably: electric-field intensity 20-40KV/cm, burst length 400-600 μ S, pulse frequency 200-300Hz, and then carry out raw material milk and detect and the raw material milk standardization.

Step 4. in, the method that the method for described mixing and condition are this area routine and condition, described mixing temperature is preferably room temperature, described incorporation time is preferably 20-30 minute, described being mixed into is uniformly mixed; Described middle semi-finished product after mixing need be detected, and meet " semi-finished product standard " next procedure of being allowed for access.

Step 5. in, described processing method and condition are the unconventional method in this area and condition, traditional pasteurize, refrigeration technique have been replaced, adopt the high-voltage pulse electric field technology, be called for short " PEF ", described mixed liquor treatment temperature is room temperature, and described processing parameter is preferably: electric-field intensity 20-40KV/cm, burst length 400-600 μ S, pulse frequency 200-300Hz; The semi-finished product that described warp " PEF " is processed need be demarcated detection, meet " semi-finished product standard " next procedure of being allowed for access.

Step 6. in, the method that described mixed method and condition are this area routine and condition, described mixing temperature is preferably room temperature, described semi-finished product add flavoring essence after the demarcation detection is qualified, evenly add lentamente while stirring, at least stir after perfuming 30 minutes.

Step 7. in, the semi-finished product that mix after described perfuming are preferably first ground refinement, the conventional method that the method for described grinding refinement and condition are this area and condition generally adopt Homogenizing pump to carry out.The method of described homogeneous and condition can be conventional method and the condition of this area, and the pressure of described one-level homogeneous is preferably 20-30MPa; The pressure of described double-stage homogenization is preferably 5-10MPa; The temperature of described homogeneous is preferably 60-75 ℃.

Step 8. in, the method for described UHT sterilization and condition are more common UHT sterilization mode, described sterilising temp is preferably 135-139 ℃, the time is preferably 2-4s.

The present invention also provides a kind of medlar milk made by above-mentioned preparation method.

In the present invention, the key technical indexes in described medlar milk (in 100g) as follows

Solid content 7-22g;

Protein 1.5-2.5g;

Carbohydrate 6-15g;

Fat 0.2-3.0g

LBP-X 0.8-8mg

In the present invention, except special instruction, described percentage is mass percent.

On the basis that meets this area general knowledge, above-mentioned each optimum condition, but any combination, obtain preferred embodiments of the present invention.

Agents useful for same of the present invention and raw material be commercially available obtaining all.

Beneficial effect

This medlar milk mouthfeel is natural pure, does not add any anticorrisive agent, has retained to greatest extent nutrient and active component in milk and wolfberry juice; there is stronger health care, and shelf life is longer, at least reaches 180 days; cost is lower, is applicable to scale, suitability for industrialized production.

This product is selected the elderly continuously edible February of Yinchuan of Ningxia Province area 80 ages at weak easy catching a cold of 60-75 year in the winter time, drink 250ml every day, to drink front and to drink rear effect relatively, result shows that 83% the elderly's resistance, enhancing body immunity are significantly improved, and product has good edible and nutritious tonifying effect.86% continuously edible this product old man reflect that to take for a long time effect better, have no interest the whole year, health is better.

The specific embodiment

Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or select according to catalogue.

Embodiment 1

1. composition of raw materials (in Table 1):

Table 1

Wherein stabilizer formula is as shown in table 2, and percentage wherein is the mass percent that is equivalent to the stabilizing agent total amount.

Raw material	Addition (wt/%)
		Glycerin monostearate	60
Carragheen	10
		Sodium alginate	10
Sodium phosphate trimer	5
		Xanthans	15
Amount to	100

Table 2

2. preparation method:

1. add appropriate 80 ℃ of demineralized waters (water yield is 50 times of stabilizing agent quality) in sugar dissolving kettle, turn on agitator and Homogenizing pump, demineralized water is circulated between sugar dissolving kettle and Homogenizing pump, by white granulated sugar, crystal diabetin and stabilizing agent, slowly add in sugar dissolving kettle, after feeding intake, guarantee that feed temperature is 80 ℃, at this temperature, continue to stir 30 minutes, feed liquid is circulated between sugar dissolving kettle and Homogenizing pump, until become the feed liquid of uniformity, then filter by 100 order duplex strainers, be cooled to 20 ℃ through cooler and squeeze into holding vessel and obtain feed liquid A;

2. add appropriate 35 ℃ of demineralized waters (water by 5 times of interpolation raw material gross mass) in sugar dissolving kettle, turn on agitator, respectively by concentrated medlar juice, the red date inspissated juice, honey, slowly add in sugar dissolving kettle, continue to stir after 5 minutes, again edible soda ash is dissolved at rustless steel container with the hot water of 60 ℃, the edible alkali lye dissolved is joined to wolfberry juice, jujube juice, in the mixed solution of honey, stir 15 minutes, detect its pH value >=7.0, after pH value is qualified, in 50 ℃, excessively after Homogenizing pump, by 100 order duplex strainers, filter, feed liquid after filtering is carried out to homogeneous in high pressure homogenizer in 50 ℃, homogenization pressure is 18MPa, feed liquid after homogeneous is squeezed into holding vessel and is carried out high-voltage pulse electric field technology (PEF) processing, processing parameter is: electric-field intensity 40KV/cm, burst lengths 200 μ S, pulse frequency 300Hz, obtain feed liquid B,

3. qualified raw material milk no longer carries out deepfreeze after filtering by inspection, directly at room temperature carrying out high-pressure pulse electric (PEF) processes, processing parameter is preferably: electric-field intensity 40KV/cm, burst lengths 600 μ S, pulse frequency 300Hz, and then carry out that raw material milk detects and the raw material milk standardization obtains feed liquid C;

4. feed liquid A, B, C fully are uniformly mixed to 30 minutes in material-compound tank under room temperature, obtain mixed liquor D after reaching " semi-finished product standard ";

5. feed liquid D no longer carries out pasteurize, refrigeration technique, adopts high-voltage pulse electric field technology (PEF) to process, and processing parameter is: electric-field intensity 40KV/cm, and burst lengths 600 μ S, pulse frequency 300Hz obtains mixed liquor E after demarcating and detecting;

6. matrimony vine essence, red date essence are evenly added in mixed liquor E while stirring lentamente, at least stir under room temperature after perfuming and within 30 minutes, obtain mixed liquor F;

7. mixed liquor F is first ground to refinement with Homogenizing pump in 60 ℃ and then carry out double-stage homogenization, the pressure of one-level homogeneous is 20MPa; Double-stage homogenization pressure is 10MPa, and homogenizing temperature is 70 ℃, obtains mixed liquor G;

8. mixed liquor G is carried out to UHTS (UHT), sterilising temp is 135-139 ℃, and the time is that 2-4s obtains this product.

This medlar milk mouthfeel is natural pure, does not add any anticorrisive agent, has retained to greatest extent nutrient and active component in milk and wolfberry juice; there is stronger health care, and shelf life is longer, at least reaches 180 days; cost is lower, is applicable to scale, suitability for industrialized production.

Embodiment 2

1. composition of raw materials (in Table 3):

Table 3

Wherein stabilizer formula is as shown in table 4, and percentage wherein is the mass percent that is equivalent to the stabilizing agent total amount.

Raw material	Addition (wt/%)
		Glycerin monostearate	50
Carragheen	10
		Sodium alginate	10
Sodium phosphate trimer	15
		Xanthans	15
Amount to	100

Table 4

2. preparation method:

1. add appropriate 80 ℃ of demineralized waters (water yield is 40 times of stabilizing agent quality) in sugar dissolving kettle, turn on agitator and Homogenizing pump, demineralized water is circulated between sugar dissolving kettle and Homogenizing pump, by white granulated sugar, crystal diabetin and stabilizing agent, slowly add in sugar dissolving kettle, after feeding intake, guarantee that feed temperature is 80 ℃, at this temperature, continue to stir 30 minutes, feed liquid is circulated between sugar dissolving kettle and Homogenizing pump, until become the feed liquid of uniformity, then filter by 100 order duplex strainers, be cooled to 20 ℃ through cooler and squeeze into holding vessel and obtain feed liquid A;

2. add appropriate 35 ℃ of demineralized waters (water by 3 times of interpolation raw material gross mass) in sugar dissolving kettle, turn on agitator, respectively by concentrated medlar juice, the red date inspissated juice, honey, slowly add in sugar dissolving kettle, continue to stir after 5 minutes, again edible soda ash is dissolved at rustless steel container with the hot water of 60 ℃, the edible alkali lye dissolved is joined to wolfberry juice, jujube juice, in the mixed solution of honey, stir 15 minutes, detect its pH value >=7.0, after pH value is qualified, in 50 ℃, excessively after Homogenizing pump, by 100 order duplex strainers, filter, feed liquid after filtering is carried out to homogeneous in high pressure homogenizer in 50 ℃, homogenization pressure is 20MPa, feed liquid after homogeneous is squeezed into holding vessel and is carried out high-voltage pulse electric field technology (PEF) processing, processing parameter is: electric-field intensity 20KV/cm, burst lengths 150 μ S, pulse frequency 200Hz, obtain feed liquid B,

3. qualified raw material milk no longer carries out deepfreeze after filtering by inspection, directly at room temperature carrying out high-pressure pulse electric (PEF) processes, processing parameter is preferably: electric-field intensity 20KV/cm, burst lengths 400 μ S, pulse frequency 200Hz, and then carry out that raw material milk detects and the raw material milk standardization obtains feed liquid C;

4. feed liquid A, B, C fully are uniformly mixed to 30 minutes in material-compound tank under room temperature, obtain mixed liquor D after reaching " semi-finished product standard ";

5. feed liquid D no longer carries out pasteurize, refrigeration technique, adopts high-voltage pulse electric field technology (PEF) to process, and processing parameter is: electric-field intensity 20KV/cm, and burst lengths 400 μ S, pulse frequency 200Hz obtains mixed liquor E after demarcating and detecting;

6. matrimony vine essence, red date essence are evenly added in mixed liquor E while stirring lentamente, at least stir under room temperature after perfuming and within 30 minutes, obtain mixed liquor F;

7. mixed liquor F is first ground to refinement with Homogenizing pump in 60 ℃ and then carry out double-stage homogenization, the pressure of one-level homogeneous is 25MPa; Double-stage homogenization pressure is 5MPa, and homogenizing temperature is 70 ℃, obtains mixed liquor G;

8. mixed liquor G is carried out to UHTS (UHT), sterilising temp is 135-139 ℃, and the time is that 2-4s obtains this product.

This medlar milk mouthfeel is natural pure, does not add any anticorrisive agent, has retained to greatest extent nutrient and active component in milk and wolfberry juice; there is stronger health care, and shelf life is longer, at least reaches 180 days; cost is lower, is applicable to scale, suitability for industrialized production.

Embodiment 3

1. composition of raw materials (in Table 5):

Table 5

Wherein stabilizer formula is as shown in table 6, and percentage wherein is the mass percent that is equivalent to the stabilizing agent total amount.

Raw material

Addition (wt/%)

Glycerin monostearate	55
		Carragheen	10
Sodium alginate	10
		Sodium phosphate trimer	10
Xanthans	15
		Amount to	100

Table 6

2. preparation method:

1. add appropriate 80 ℃ of demineralized waters (water yield is 50 times of stabilizing agent quality) in sugar dissolving kettle, turn on agitator and Homogenizing pump, demineralized water is circulated between sugar dissolving kettle and Homogenizing pump, by white granulated sugar, crystal diabetin and stabilizing agent, slowly add in sugar dissolving kettle, after feeding intake, guarantee that feed temperature is 80 ℃, at this temperature, continue to stir 30 minutes, feed liquid is circulated between sugar dissolving kettle and Homogenizing pump, until become the feed liquid of uniformity, then filter by 100 order duplex strainers, be cooled to 20 ℃ through cooler and squeeze into holding vessel and obtain feed liquid A;

2. add appropriate 35 ℃ of demineralized waters (water by 4 times of interpolation raw material gross mass) in sugar dissolving kettle, turn on agitator, respectively by concentrated medlar juice, the red date inspissated juice, honey, slowly add in sugar dissolving kettle, continue to stir after 5 minutes, again edible soda ash is dissolved at rustless steel container with the hot water of 60 ℃, the edible alkali lye dissolved is joined to wolfberry juice, jujube juice, in the mixed solution of honey, stir 15 minutes, detect its pH value >=7.0, after PH is qualified, in 50 ℃, excessively after Homogenizing pump, by 100 order duplex strainers, filter, feed liquid after filtering is carried out to homogeneous in high pressure homogenizer in 50 ℃, homogenization pressure is 20MPa, feed liquid after homogeneous is squeezed into holding vessel and is carried out high-voltage pulse electric field technology (PEF) processing, processing parameter is: electric-field intensity 30KV/cm, burst lengths 180 μ S, pulse frequency 250Hz, obtain feed liquid B,

3. qualified raw material milk no longer carries out deepfreeze after filtering by inspection, directly at room temperature carrying out high-pressure pulse electric (PEF) processes, processing parameter is preferably: electric-field intensity 30KV/cm, burst lengths 500 μ S, pulse frequency 250Hz, and then carry out that raw material milk detects and the raw material milk standardization obtains feed liquid C;

4. feed liquid A, B, C fully are uniformly mixed to 30 minutes in material-compound tank under room temperature, obtain mixed liquor D after reaching " semi-finished product standard ";

5. feed liquid D no longer carries out pasteurize, refrigeration technique, adopts high-voltage pulse electric field technology (PEF) to process, and processing parameter is: electric-field intensity 30KV/cm, and burst lengths 500 μ S, pulse frequency 250Hz obtains mixed liquor E after demarcating and detecting;

6. matrimony vine essence, red date essence are evenly added in mixed liquor E while stirring lentamente, at least stir under room temperature after perfuming and within 30 minutes, obtain mixed liquor F;

7. mixed liquor F is first ground to refinement with Homogenizing pump in 60 ℃ and then carry out double-stage homogenization, the pressure of one-level homogeneous is 25MPa; Double-stage homogenization pressure is 8MPa, and homogenizing temperature is 70 ℃, obtains mixed liquor G;

8. mixed liquor G is carried out to UHTS (UHT), sterilising temp is 135-139 ℃, and the time is that 2-4s obtains this product.

This medlar milk mouthfeel is natural pure, does not add any anticorrisive agent, has retained to greatest extent nutrient and active component in milk and wolfberry juice; there is stronger health care, and shelf life is longer, at least reaches 180 days; cost is lower, is applicable to scale, suitability for industrialized production.

Claims (2)

1. a medlar milk, the raw material of described medlar milk is comprised of the component of following mass percent: stabilizing agent, 0.01-0.5% edible soda ash, the 0.05-1% flavoring essence of the concentrated medlar juice of the raw material milk of 50-80%, 1-2% sweetener, 0.1-1%, the red date inspissated juice of 0.1-1%, 0.5-3% crystal diabetin, 0.1-1% honey, 0.2-0.5% and complement to 100% water; Described medlar milk the key technical indexes is as follows: solid content 7-22g/100g, protein 1.5-2.5g/100g, carbohydrate 6-15g/100g, fatty 0.2-3.0g/100g, LBP-X 0.8-8mg/100g;

Described sweetener is one or more in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element;

Described stabilizing agent is comprised of the component of following mass percent: glycerin monostearate 20-70%; Carragheen 2-10%; Sodium alginate 2-10%; Sodium phosphate trimer 5-20%; Xanthans 5-20%; In described stabilizing agent, the mass percent summation of glycerin monostearate, carragheen, sodium alginate, sodium phosphate trimer, xanthans is 100%;

The preparation method of described medlar milk, comprise the steps:

1. described sweetener, stabilizing agent, crystal diabetin are mixed to get to feed liquid A;

2. by described concentrated medlar juice, red date inspissated juice, honey, edible soda ash mixes and carry out " PEF " and process and to obtain feed liquid B;

3. obtain feed liquid C by carrying out " PEF " processing after described raw material milk pretreatment;

4. described feed liquid A, B, C are obtained to mixed liquor D after mixing;

5. described mixed liquor D is carried out to " PEF " processing and obtain mixed liquor E;

6. by described mixed liquor E with obtain mixed liquor F after essence mixes;

7. described mixed liquor F is carried out to double-stage homogenization and obtain mixed liquor G;

8. described mixed liquor G being carried out to UHTS both obtained;

Described step 2. described in feed liquid after homogeneous carry out the high-pressure pulse electric processing, processing parameter is: electric-field intensity 20-40KV/cm, burst length 150-200 μ S, pulse frequency 200-300Hz;

Described step 3. Raw milk is no longer carried out deepfreeze after filtering, directly at room temperature carries out the high-pressure pulse electric processing, and processing parameter is: electric-field intensity 20-40KV/cm, burst length 400-600 μ S, pulse frequency 200-300Hz;

Described step 5. middle mixed liquor adopts the high-pressure pulse electric technical finesse, and described treatment temperature is room temperature, and described processing parameter is: electric-field intensity 20-40KV/cm, burst length 400-600 μ S, pulse frequency 200-300Hz.

2. the preparation method of a kind of medlar milk according to claim 1, comprise the steps:

1. described sweetener, stabilizing agent, crystal diabetin are mixed to get to feed liquid A;

2. by described concentrated medlar juice, red date inspissated juice, honey, edible soda ash mixes and carry out " PEF " and process and to obtain feed liquid B;

3. obtain feed liquid C by carrying out " PEF " processing after described raw material milk pretreatment;

4. described feed liquid A, B, C are obtained to mixed liquor D after mixing;

5. described mixed liquor D is carried out to " PEF " processing and obtain mixed liquor E;

6. by described mixed liquor E with obtain mixed liquor F after essence mixes;

7. described mixed liquor F is carried out to double-stage homogenization and obtain mixed liquor G;

8. described mixed liquor G being carried out to UHTS both obtained;

Described step 2. described in feed liquid after homogeneous carry out the high-pressure pulse electric processing, processing parameter is: electric-field intensity 20-40KV/cm, burst length 150-200 μ S, pulse frequency 200-300Hz;

Described step 3. Raw milk is no longer carried out deepfreeze after filtering, directly at room temperature carries out the high-pressure pulse electric processing, and processing parameter is: electric-field intensity 20-40KV/cm, burst length 400-600 μ S, pulse frequency 200-300Hz;

Described step 5. middle mixed liquor adopts the high-pressure pulse electric technical finesse, and described treatment temperature is room temperature, and described processing parameter is: electric-field intensity 20-40KV/cm, burst length 400-600 μ S, pulse frequency 200-300Hz.