CN117461692A - Essence-free student milk and preparation method thereof - Google Patents
Essence-free student milk and preparation method thereof Download PDFInfo
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- CN117461692A CN117461692A CN202210863195.7A CN202210863195A CN117461692A CN 117461692 A CN117461692 A CN 117461692A CN 202210863195 A CN202210863195 A CN 202210863195A CN 117461692 A CN117461692 A CN 117461692A
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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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- 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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses essence-free added student milk and a preparation method thereof, wherein the student milk comprises the following raw materials in parts by mass: 800-950 per mill of raw milk, 2-20 per mill of white granulated sugar, 0.3-3 per mill of stabilizer, 7-33 per mill of composite fruit and vegetable juice/pulp and the balance of water; the stabilizer is one kind; the composite fruit and vegetable juice/pulp comprises fruit juice/pulp, vegetable juice/pulp and buffer salt, wherein the mass ratio of the buffer salt in the composite fruit and vegetable juice/pulp is less than 4%; and the pH value of the composite fruit and vegetable juice/pulp is 5.0-6.0. According to the invention, the compound fruit and vegetable juice/pulp is added into the student milk finally, so that the nutrition requirements are met, the stability and the requirement of using chemical synthetic raw materials as few as possible are simultaneously achieved, and the method is also beneficial to providing rich fruit and vegetable mouthfeel under the condition of no essence addition.
Description
Technical Field
The invention relates to the field of student milk, in particular to student milk without essence addition and a preparation method thereof.
Background
Because of the specificity of consumer groups, the student milk products need to form a closed loop from raw material selection, formula process design, production requirements and transportation links to student drinking, and each link needs to be strictly controlled. The concept of nutrition and health is kept from the aspects of formula and process design, and the raw milk is required to be used as a raw material, wherein the raw milk is different from milk raw materials of other products, and the physicochemical indexes such as protein and the like are required to meet the special requirements of the student milk. In addition, in terms of selection of other raw materials and additives, it is necessary to select natural healthy raw materials with as little or no addition of chemically synthesized raw materials as possible.
Based on the limitation of additives in student milk, the addition of essence is the only effective way for students to distinguish different tastes, and products with different tastes on the market are realized by adopting the way. The addition amount of the essence in the product is relatively very small, and obvious harm to the body is not formed in a short period, so that the public is more addicted to the rich taste brought by the essence to the food. However, more and more researches show that the essence has different degrees of harm to people such as teenagers, women and the like. Therefore, the natural healthy and nutritional raw materials (such as fruit and vegetable juice) are adopted to replace essence for the student milk product, which is a very necessary research and development direction for the student milk product.
For dairy products added with fruit juice, most of the dairy products in the market are acidic products or fermented products, and in a word, the whole system of the products is acidic, so that the addition of fruit and vegetable juice which is acidic is facilitated, the whole system is not destroyed after the addition, and the smoothness of processing and the stability of the final product can be effectively ensured. However, for student milk, as more than 80% of raw cow milk needs to be added, the whole system belongs to a neutral dairy product, if fruit and vegetable juice is added to replace essence, acid coagulation of protein is inevitably generated, obvious precipitation occurs, and the stability of the final product is affected.
The conventional mode of ensuring the system stability is realized by adjusting the composition and the proportion of the compound stabilizer, but if the mode of adjusting the compound stabilizer is adopted, the mode of adjusting the compound stabilizer is against the original purpose of using the chemical synthesis raw materials as little as possible of the milk of students. If the pH regulator is used for directly regulating the acidity of the fruit and vegetable juice, the addition of the pH regulator not only needs a larger amount and does not meet the original purpose of using less chemically synthesized raw materials, but also obviously influences the mouthfeel of the product after the addition.
Therefore, under the condition that the acidic fruit and vegetable juice is adopted to replace essence in student milk so as to ensure the flavor, if the fruit and vegetable juice is applied to a neutral dairy system with only less than two stabilizer components, the technical problem of unstable system is necessarily caused.
Disclosure of Invention
Therefore, the invention aims to solve the technical problem that the stability of a neutral dairy product system can not be ensured by only adopting less than two stabilizers after using the fruit and vegetable juice to replace essence; thus, the student milk without essence addition and the preparation method thereof can ensure the stability and the flavor of a neutral dairy system under the condition that only two or more stabilizer types are added even if no essence is added.
For this purpose, the invention provides the following technical scheme:
the student milk comprises the following raw materials in parts by mass:
raw milk 800-950 per mill,
white granulated sugar 2-20 per mill,
0.3 to 3 per mill of stabilizer,
7 to 33 per mill of composite fruit and vegetable juice/pulp,
the balance being water;
the stabilizer is of two or less kinds; the composite fruit and vegetable juice/pulp comprises fruit juice/pulp, vegetable juice/pulp and buffer salt; and the pH value of the composite fruit and vegetable juice/pulp is 5.0-6.0.
Preferably, the stabilizer is one kind.
The concentration of the fruit juice/pulp is 4-8, and the concentration of the vegetable juice/pulp is 5-10;
the mass ratio of the fruit juice/pulp to the vegetable juice/pulp is (2-5): (1-4), preferably 4:3;
the content of soluble solids in the composite fruit and vegetable juice/pulp accounts for more than 50% of the total solids;
the content of sucrose in the composite fruit and vegetable juice/pulp is more than 40% of the total sugar content;
the pH of the student milk is 6.0-6.8.
The buffer salt is at least one of trisodium phosphate, sodium hydrogen phosphate and disodium hydrogen phosphate; trisodium phosphate is preferred.
The mass ratio of trisodium phosphate to the composite fruit and vegetable juice/pulp is 1:30-60.
The stabilizer is selected from glyceryl monostearate, sucrose fatty acid ester, lecithin, carrageenan, sodium carboxymethyl cellulose and microcrystalline cellulose sodium; glycerol monostearate is preferred.
A method for preparing student milk, comprising:
mixing a stabilizer with white granulated sugar, dissolving raw milk, and cooling to a temperature less than or equal to 10 ℃ to prepare a first mixed solution;
preparation of composite fruit and vegetable juice/pulp: uniformly mixing the juice/pulp and vegetable juice/pulp buffer salt to prepare a second mixed solution with the pH value of 5.0-6.0;
and (3) uniformly mixing the first mixed solution and the second mixed solution, adding water to fix the volume, and homogenizing and sterilizing to prepare the finished product.
The temperature of the first mixed solution is 5-10 ℃;
in the preparation process of the second mixed solution, the mixing time is 10-30min, preferably 20min;
the sterilization temperature is 121-142 ℃ and the sterilization time is 4-6; preferably, the sterilization temperature is 137 ℃ and the time is 5s.
The preparation process of the first mixed solution comprises the following steps: mixing stabilizer and white granulated sugar, heating raw milk to 60deg.C, adding the mixed stabilizer and white granulated sugar into raw milk, heating to 80-90deg.C, and stirring for 10 min.
In the preparation of the composite fruit and vegetable juice/pulp, the fruit juice/pulp and/or the vegetable juice/pulp are fruit juice/pulp and/or vegetable juice/pulp with fragrance backfill;
the juice/pulp and/or vegetable juice/pulp is pasteurized twice; the sterilization temperature of the first pasteurization is 95-98 ℃ and the sterilization time is 20s; the sterilization temperature of the second pasteurization is 75+/-2 ℃ and the sterilization time is 45 seconds;
the fruit juice/pulp and/or vegetable juice/pulp is deacidified fruit juice/pulp and/or vegetable juice/pulp.
The raw milk is pasteurized raw milk, and the sterilization temperature of the raw milk is 80 ℃ and the sterilization time is 15s.
The technical scheme of the invention has the following advantages:
1. the student milk provided by the invention can effectively replace essence by adopting the composite fruit and vegetable juice/pulp, so that different tastes can be given to the student milk. Specifically, the composite fruit and vegetable juice/pulp is formed by mixing fruit juice/pulp, vegetable juice/pulp and buffer salt, wherein the pH value of the vegetable juice/pulp is larger than that of the fruit juice/pulp, so that the mixed fruit and vegetable juice/pulp can improve the pH value after compounding, further effectively reduce the consumption of the buffer salt, namely, through compatibility of natural raw materials, reduce the addition amount of the additional buffer salt, and avoid influencing the taste due to the fact that the consumption of the buffer salt is large; therefore, under the condition of ensuring the taste, the fruit juice/pulp, the vegetable juice/pulp and the buffer salt are compounded to obtain the composite fruit and vegetable juice/pulp with the pH value within the range of 5.0-6.0, thereby achieving the purpose of replacing the essence. In addition, although the composite fruit and vegetable juice/pulp is still acidic, the pH value is in the range of 5.0-6.0, and the addition amount of the composite fruit and vegetable juice/pulp in a milk system is not high, so that when the composite fruit and vegetable juice/pulp is added into raw milk with the content of more than 80%, the effect on protein in the raw milk is very weak, acid coagulation of protein in the milk is effectively avoided, protein precipitation cannot be generated, and further, the product can have good taste within the shelf life only under the condition of less than two stabilizers, and the phenomena of fat floating and protein precipitation are avoided, so that the effect is obvious. In conclusion, the compound fruit and vegetable juice/pulp is added into the student milk finally, so that the invention not only meets the requirements of nutrition, but also has the advantages of stability and less requirements of using chemical synthetic raw materials as much as possible, and is also beneficial to providing rich fruit and vegetable mouthfeel under the condition of no essence addition.
2. The student milk provided by the invention further optimizes the mass ratio of fruit juice/pulp and vegetable juice/pulp in the composite fruit and vegetable juice/pulp, and can further improve the taste of the product, even obviously improve the taste through the optimization of the ratio; meanwhile, the invention can effectively avoid influencing the taste under the condition of meeting the requirement of adjusting the pH value and ensuring the stability through screening the buffer salt types. According to the invention, the pH of the student milk is further optimized to be 6.0-6.8, when the pH is less than 6.0, layering phenomenon of the product is easy to occur, and when the pH is more than 6.8, more buffer salt needs to be added, which is contrary to the aim of less additive, and meanwhile, a large amount of buffer salt needs to be added for a longer time and the stirring rotation speed is improved, so that the energy consumption is increased; and the pH value of more than 6.8 can influence natural soft taste and generate alkaline taste; therefore, the pH of the student milk is in the range of 6.0-6.8, and the invention can better ensure good stability and natural and soft mouthfeel of the product.
3. In the preparation process, the preparation process of the juice/pulp is further optimized, and in particular, a special process, namely a fragrance backfilling process, is adopted, so that the flavor of the juice/pulp is better and more prominent. The fragrance backfilling process comprises the following steps: in the process of preparing the juice/pulp, in the step of evaporation concentration, overflowed aroma substances are collected and enriched by adopting an aroma catcher, and the overflowed aroma substances are added into the juice/pulp after the step of component standardization. The juice/syrup has an outstanding fruit taste, and the flavor of the juice/syrup itself in the present invention is more remarkable and natural than other juices. The fruit juice/pulp obtained by adopting the aroma backfilling process is very suitable for UHT processed products, the aroma is not too light and serious due to heating loss, and the mouthfeel of the final product can be ensured.
Meanwhile, when the acidity of the juice/pulp is high after the juice is extracted from the fruit raw material, the juice/pulp is preferably reduced by a process of deacidification (i.e., separating pulp from the juice by centrifugation, and then passing the juice without pulp through a weak alkaline anionic resin column, which can reduce the citric acid content of the juice, the process of reducing the citric acid content of the juice is called deacidification). Therefore, the amount of the buffer salt which needs to be additionally added in the process of adjusting the acidity of the juice with reduced acidity is correspondingly reduced, so that the optimal effect can be exerted when a certain amount of buffer salt is added, and the juice with reduced acidity is adjusted to a safer pH range, thereby improving the stability of the juice added into a milk system. Meanwhile, the deacidification process also ensures that the juice has more proper sour-sweet ratio and better taste. When the fruit juice/pulp treated by the technology of aroma backfilling and deacidification is used, better taste and more excellent system stability can be ensured.
4. In the preparation process, the sterilization mode of the fruit juice/pulp and/or vegetable juice/pulp is further optimized, and the fruit juice/pulp and/or vegetable juice/pulp is treated in a twice pasteurization mode, so that microorganisms can be killed, the damage of the microorganisms to aromatic substances is prevented, and meanwhile, the sterilization effect and the damage to the aromatic substances are comprehensively considered. Specifically, the temperature of the first pasteurization is 95-98 ℃, and the sterilization is carried out for 20 seconds, so that microorganisms are killed, and the aromatic flavor substances are not damaged by the microorganisms; the temperature of the second pasteurization is 75+/-2 ℃ and the sterilization is carried out for 45 seconds, so that the flavor of the juice/pulp is kept to the greatest extent.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
The fruit juice/pulp used in the following examples is any one or more of white peach juice, sweet pomelo juice, cherry juice, apple juice, pomegranate juice, and mango juice. The specific preparation method of each fruit juice/pulp is the same, and specifically comprises the following steps: obtaining edible parts of fruit raw materials, putting the edible parts into a juicer for juicing, removing pulp to obtain juice, evaporating and concentrating the juice, and standardizing the components to obtain the juice/pulp with the content of soluble solids of 40-80% of the total weight. And the fruit juice/pulp is treated by adopting a special process, namely a fragrance backfilling process in the preparation process of the fruit juice/pulp. Namely, in the evaporation and concentration step, overflowed aroma substances are collected and enriched by adopting an aroma catcher, and the aroma substances are added into the juice/pulp after the step of component standardization. Meanwhile, when the acidity of the juice is higher after the fruit raw material is juiced, the juice/pulp is treated by adopting a deacidification process. Specifically, after removing pulp to obtain juice, the juice is first passed through a weak-base anion resin column to reduce acidity and increase pH value. For example: the apple juice can be adjusted from pH 2 to pH 3.5 by deacidification. In addition, the juice/pulp adopts a twice sterilization mode, and pasteurization is adopted for the first time at 95-98 ℃ for 20s, so that microorganisms are killed, and flavor substances are prevented from being damaged by the microorganisms; the second time was sterilized at 75±2 ℃ for 45s using a light pasteurization technique, thereby maximally preserving the flavor of the juice/syrup.
The juice/pulp is formed into a specific composition and mouthfeel by the specific process. Wherein the soluble solid contains sucrose, maltose, fructose, etc., and the content of sucrose is more than 40% of the total sugar.
The vegetable juice/pulp used below is at least one of carrot pulp, pumpkin pulp, broccoli pulp, tomato pulp and purple cabbage pulp. The vegetable juice/pulp is prepared by the following steps: selecting vegetable raw materials, namely selecting fresh and mature vegetable leaves, and removing plant diseases, insect pests and rotten leaves; cleaning to remove impurities such as silt, pesticides, microorganisms and the like; scrubbing to further remove impurities in the folds of the vegetable leaves; crushing by a crusher; deactivating enzyme; then crushing the vegetables for the second time, and adopting a beater to beat the vegetables into finer pulpiness; heating to 40-50deg.C for decocting; further crushing by adopting a colloid stone mill; filtering and cooling; centrifuging to remove sediment; homogenizing at 170-200bar for 3-4min, sterilizing at 70-80deg.C for 7-8min, and concentrating; secondary sterilizing at 130-140 deg.C, cooling to 60-70 deg.C for 3-5s, filling, and freezing.
Example 1:
the embodiment provides a non-additive student milk, each 1000kg of which comprises the following formula:
wherein the stabilizer is sodium carboxymethylcellulose, the fruit juice/pulp is apple juice, and the vegetable juice/pulp is carrot pulp.
The embodiment also provides a preparation method of the non-additive student milk, which comprises the following steps:
the raw milk is pasteurized for later use. The sterilization temperature is 80 ℃ and the sterilization time is 15s.
Mixing stabilizer with white granulated sugar, adding raw milk, dissolving, heating to 60deg.C, adding materials, heating to 88deg.C, and stirring for 10min to obtain first mixed solution.
Cooling the first mixed solution to 7 ℃ for standby;
mixing fruit juice/pulp, vegetable juice/pulp, trisodium phosphate and part of water, stirring for 25min, and adjusting pH to 6.0 to obtain second mixed solution;
uniformly mixing the second mixed solution with the first mixed solution, stirring for 20min, detecting the pH value to 6.2, and preparing a third mixed solution;
adding the rest water into the third mixed solution to fix the volume to prepare a fourth mixed solution, wherein the pH value is 6.6;
homogenizing the fourth mixture, (temperature 68 ℃, pressure 220 bar) and sterilizing (137 ℃,4 s).
Example 2:
the embodiment provides a non-additive student milk, each 1000kg of which comprises the following formula:
wherein the stabilizer is lecithin, the fruit juice/pulp is cherry juice, and the vegetable juice/pulp is carrot pulp.
The embodiment also provides a preparation method of the non-additive student milk, which comprises the following steps:
the raw milk is pasteurized for later use. The sterilization temperature is 80 ℃ and the sterilization time is 15s.
Mixing stabilizer with white granulated sugar, adding raw milk, dissolving, heating to 60deg.C, adding materials, heating to 83deg.C, and stirring for 10min to obtain first mixed solution.
Cooling the first mixed solution to 10 ℃ for standby;
mixing fruit juice/pulp, vegetable juice/pulp, trisodium phosphate and part of water, stirring for 30min, and adjusting pH to 6.5 to obtain second mixed solution;
uniformly mixing the second mixed solution with the first mixed solution, stirring for 20min, detecting the pH value to 6.8, and preparing a third mixed solution;
adding the rest water into the third mixed solution to fix the volume to prepare a fourth mixed solution, wherein the pH value is 6.8;
homogenizing the fourth mixture, (temperature 68 ℃, pressure 220 bar) and sterilizing (142 ℃,4 s).
Example 3:
the embodiment provides a non-additive student milk, each 1000kg of which comprises the following formula:
wherein the stabilizer is glyceryl monostearate, the fruit juice/pulp is mango juice, and the vegetable juice/pulp is pumpkin pulp.
The embodiment also provides a preparation method of the non-additive student milk, which comprises the following steps:
the raw milk is pasteurized for later use. The sterilization temperature is 80 ℃ and the sterilization time is 15s.
Mixing stabilizer with white granulated sugar, adding raw milk, dissolving, heating to 60deg.C, adding materials, heating to 85deg.C, and stirring for 10min to obtain first mixed solution.
Cooling the first mixed solution to 8 ℃ for standby;
mixing fruit juice/pulp, vegetable juice/pulp, trisodium phosphate and part of water, stirring for 20min, and adjusting pH to 5.8 to obtain second mixed solution;
uniformly mixing the second mixed solution with the first mixed solution, stirring for 20min, detecting the pH value to 6.4, and preparing a third mixed solution;
adding the rest water into the third mixed solution to fix the volume to prepare a fourth mixed solution, wherein the pH value is 6.4;
homogenizing the fourth mixture, (temperature 68 ℃, pressure 220 bar) and sterilizing (137 ℃ for 5 s).
Example 4:
the embodiment provides a non-additive student milk, each 1000kg of which comprises the following formula:
wherein the stabilizer is carrageenan, the fruit juice/pulp is white peach juice, and the vegetable juice/pulp is tomato pulp.
The embodiment also provides a preparation method of the non-additive student milk, which comprises the following steps:
the raw milk is pasteurized for later use. The sterilization temperature is 80 ℃ and the sterilization time is 15s.
Mixing stabilizer with white granulated sugar, adding raw milk, dissolving, heating to 60deg.C, adding materials, heating to 90deg.C, and stirring for 10min to obtain first mixed solution.
Cooling the first mixed solution to 5 ℃ for standby;
mixing fruit juice/pulp, vegetable juice/pulp, trisodium phosphate and part of water, stirring for 10min, and adjusting pH to 5.0 to obtain second mixed solution;
uniformly mixing the second mixed solution with the first mixed solution, stirring for 20min, detecting the pH value to 6.0, and preparing a third mixed solution;
adding the rest water into the third mixed solution to fix the volume to prepare a fourth mixed solution, wherein the pH value and the taste are 6.0;
homogenizing the fourth mixture, (temperature 68 ℃, pressure 220 bar) and sterilizing (137 ℃,6 s).
Example 5:
the embodiment provides a non-additive student milk, each 1000kg of which comprises the following formula:
wherein the stabilizer is sucrose fatty acid ester, the fruit juice/pulp is white peach juice, and the vegetable juice/pulp is tomato pulp.
The embodiment also provides a preparation method of the non-additive student milk, which comprises the following steps:
the raw milk is pasteurized for later use. The sterilization temperature is 80 ℃ and the sterilization time is 15s.
Mixing stabilizer with white granulated sugar, adding raw milk, dissolving, heating to 60deg.C, adding materials, heating to 80deg.C, and stirring for 10min to obtain first mixed solution.
Cooling the first mixed solution to 6 ℃ for standby;
mixing fruit juice/pulp, vegetable juice/pulp, trisodium phosphate and part of water, stirring for 15min, and adjusting pH to 6.2 to obtain second mixed solution;
uniformly mixing the second mixed solution with the first mixed solution, stirring for 20min, detecting the pH value to 6.6, and preparing a third mixed solution;
adding the rest water into the third mixed solution to fix the volume to prepare a fourth mixed solution, wherein the pH value is 6.2;
homogenizing the fourth mixture, (temperature 68 ℃, pressure 220 bar) and sterilizing (121 ℃,6 s).
Example 6:
the embodiment provides a non-additive student milk, each 1000kg of which comprises the following formula:
wherein the stabilizer is glyceryl monostearate, the fruit juice/pulp is white peach juice, and the vegetable juice/pulp is tomato pulp.
The embodiment also provides a preparation method of the non-additive student milk, which comprises the following steps:
the raw milk is pasteurized for later use. The sterilization temperature is 80 ℃ and the sterilization time is 15s.
Mixing stabilizer with white granulated sugar, adding raw milk, dissolving, heating to 60deg.C, adding materials, heating to 85deg.C, and stirring for 10min to obtain first mixed solution.
Cooling the first mixed solution to 8 ℃ for standby;
mixing fruit juice/pulp, vegetable juice/pulp, trisodium phosphate and part of water, stirring for 20min, and adjusting pH to 5.8 to obtain second mixed solution;
uniformly mixing the second mixed solution with the first mixed solution, stirring for 20min, detecting the pH value to 6.4, and preparing a third mixed solution;
adding the rest water into the third mixed solution to fix the volume to prepare a fourth mixed solution, wherein the pH value is 6.4;
homogenizing the fourth mixture, (temperature 68 ℃, pressure 220 bar) and sterilizing (137 ℃ for 5 s).
Example 7:
the embodiment provides a non-additive student milk, each 1000kg of which comprises the following formula:
wherein the stabilizer is glyceryl monostearate, the fruit juice/pulp is white peach juice, and the vegetable juice/pulp is tomato pulp.
The embodiment also provides a preparation method of the non-additive student milk, which comprises the following steps:
the raw milk is pasteurized for later use. The sterilization temperature is 80 ℃ and the sterilization time is 15s.
Mixing stabilizer with white granulated sugar, adding raw milk, dissolving, heating to 60deg.C, adding materials, heating to 85deg.C, and stirring for 10min to obtain first mixed solution.
Cooling the first mixed solution to 8 ℃ for standby;
mixing fruit juice/pulp, vegetable juice/pulp, trisodium phosphate and part of water, stirring for 20min, and adjusting pH to 5.8 to obtain second mixed solution;
uniformly mixing the second mixed solution with the first mixed solution, stirring for 20min, detecting the pH value to 6.4, and preparing a third mixed solution;
adding the rest water into the third mixed solution to fix the volume to prepare a fourth mixed solution, wherein the pH value is 6.4;
homogenizing the fourth mixture, (temperature 68 ℃, pressure 220 bar) and sterilizing (137 ℃ for 5 s). Comparative example 1:
the difference between this comparative example and example 3 is that only vegetable juice/pulp is added, not the composite juice/pulp. The amount of trisodium phosphate added in this comparative example was suitably reduced to bring the pH to a level consistent with that of the compound juice/pulp of example 3.
The comparative example provides a non-additive student milk, each 1000kg of which has the following formula:
comparative example 2:
the difference between this comparative example and example 3 is that only fruit juice/pulp was added to this comparative example, not the composite fruit juice/pulp. In order to achieve a pH substantially consistent with example 3, the amount of trisodium phosphate added was greatly increased over 2 times that of example 3.
The comparative example provides a non-additive student milk, each 1000kg of which has the following formula:
comparative example 3:
the difference between this comparative example and example 3 is that the ratio of fruit juice/pulp to vegetable juice/pulp in this comparative example is 11:10. The comparative example provides a non-additive student milk, each 1000kg of which has the following formula:
wherein trisodium phosphate is added in the same manner as in example 3, the pH value of the composite fruit and vegetable juice/pulp can only reach 4-5. The acidity is too high, acid precipitation of protein is easy to form, the stability of the whole system is destroyed, and the taste cannot reach better acid-sweet ratio and fruit juice feel.
If the pH value of the composite fruit and vegetable juice/pulp is adjusted to be consistent with that of the embodiment 3, the pH value reaches 5-6, trisodium phosphate with the current addition amount of about 2.3 times is required to be added, and the proportion of the trisodium phosphate exceeding the mass ratio of buffer salt in the composite fruit and vegetable juice/pulp is less than 4%, so that the product has obvious alkali taste and poor mouthfeel.
Comparative example 4:
the difference between this comparative example and example 3 is that trisodium phosphate in this comparative example: the mass ratio of the addition amount of the composite fruit and vegetable juice/pulp is 1:20. the comparative example provides a non-additive student milk, each 1000kg of which has the following formula:
wherein the stabilizer is glyceryl monostearate.
Comparative example 5:
the difference between this comparative example and example 3 is that trisodium phosphate in this comparative example: the ratio of the addition amount of the composite fruit and vegetable juice/pulp is 1:70, this comparative example provides a non-additive student milk, per 1000kg formulation as follows:
wherein the stabilizer is glyceryl monostearate.
Experimental example:
the taste test of the products was carried out using the beverages obtained in examples 1 to 7 and comparative examples 1 to 5 as experimental samples: number of test persons: 400 people; the test mode is as follows: the milk flavor, fruit and vegetable taste, flavor harmony, sweetness, color, taste, aftertaste and other indexes of the product are evaluated in a tasting mode, the evaluation rules are shown in table 1, and the evaluation rules are performed in a unnamed scoring mode, wherein the milk flavor, fruit and vegetable taste and flavor harmony are fully divided into 15 points, the sweetness and color are fully divided into 10 points, the taste and aftertaste are fully divided into 20 points, and the higher the score of each index is, the better the expression effect is. Statistical analysis was performed on the taste results, and the results are shown in tables 1 and 2 below.
TABLE 1
TABLE 2
From the above results, it can be seen that: the taste and mouthfeel of the non-added student milk obtained in examples 1-7 are all significantly better than those of the comparative example.
In comparative examples 1 and 2, although the vegetable juice/syrup provided by the present invention was used, the fruit juice/syrup was not added in combination with the fruit juice/syrup set according to the present invention. Therefore, the product has single taste, lacks rich layers, greatly reduces the overall taste, and cannot meet the purpose of replacing essence.
In comparative example 3, although the composite fruit juice/pulp was added, the mass ratio of the fruit juice/pulp to the vegetable juice/pulp in the composite fruit juice/pulp was 1.1:1, not the most preferable 4:3, and the pH value was caused to exceed the range of 5.0 to 6.0 of the present invention at the same addition amount of trisodium phosphate, affecting the taste and flavor of the finished product, and reducing the overall preference.
In comparative example 4, in the case that the mass ratio of fruit juice/pulp to vegetable juice/pulp is 4:3, when the composite fruit juice/pulp is adjusted, trisodium phosphate is added without setting the mass ratio of trisodium phosphate to composite fruit juice/pulp according to the present invention to be 1:30-60, but less than this, results in a pH outside the range of 5.0-6.0 of the present invention, and the mouthfeel of the product is somewhat reduced, affecting the preference of the final product.
In comparative example 5, in the case that the mass ratio of fruit juice/pulp to vegetable juice/pulp is 4:3, when the composite fruit juice/pulp is adjusted, trisodium phosphate is added without setting the mass ratio of trisodium phosphate to composite fruit juice/pulp according to the present invention to be 1:30-60, but greater than this, results in a pH outside the range of 5.0-6.0 of the present invention, and a somewhat reduced mouthfeel of the product, affecting the preference of the final product.
Experimental example 2 selection of buffer salt and Effect on taste and pH of product
The ratio of juice/pulp was 4:3, the addition of trisodium phosphate: the ratio of the composite fruit and vegetable juice/pulp is 1:52. 4 g of fruit juice/pulp and 3 g of vegetable juice/pulp are mixed, 43 g of water is added and stirred uniformly. Then 0.13 g of different buffer salts are added respectively, and after being stirred uniformly, the pH value adjusting capacity is compared.
Statistical analysis was performed on the tasting results, and the results are shown in table 3.
TABLE 3 pH adjustment test Table for products
As can be obtained from table 3, the same quality of the composite fruit and vegetable juice/pulp is adjusted, different buffer salts with the same quality are added, and the trisodium phosphate has the strongest ability of adjusting the pH value; meanwhile, the taste of the composite fruit and vegetable juice/pulp is not adversely affected, and the most natural taste of the composite fruit and vegetable juice/pulp is maintained. So that when added to the product it can contribute the best mouthfeel to the product. Therefore, the buffer salt in the invention is preferably trisodium phosphate, the composite fruit and vegetable juice/pulp is regulated to an ideal pH value range through sodium phosphate, the addition amount is minimum, and the principle of less addition is met.
Experimental example 3 product System stability test
Student milks of examples 1 to 7 and comparative examples 1 to 5 were used as experimental samples, and were subjected to stationary observation under ambient conditions at normal temperature (25 ℃) to observe the floating of fat, and the amount of protein precipitated in the products was measured.
Protein stability assay: a certain amount of the product was weighed, the supernatant of the product was poured out, the amount of the precipitate (wet weight) was directly measured by a differential method, and the proportion of the precipitate to the total weight was calculated, thereby reflecting the precipitation condition of the protein, and the results are shown in table 4.
Table 4 product stability table
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From the results in table 4, it can be seen that: the overall stability of the student milk obtained in the examples and the comparative examples is not obviously different within 3 months, but the protein precipitation amount of the examples is gradually and obviously lower than that of the comparative examples after 3 months, so that the stability of the product in the examples is proved to be best within the shelf life, the stability of the product is superior to that of the product in the comparative examples, the requirement of ensuring good stability within the shelf life is met, and the requirements of nutrition, health, safety and less addition of the market are met. Wherein the centrifugal sedimentation rate of example 3 was significantly smaller than that of comparative examples 1 to 5 in the same time. It can be demonstrated that: the student milk prepared by the formula and the process provided by the embodiment of the invention has high stability and long shelf life.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (10)
1. The student milk is characterized by comprising the following raw materials in parts by mass:
raw milk 800-950 per mill,
white granulated sugar 2-20 per mill,
0.3 to 3 per mill of stabilizer,
7 to 33 per mill of composite fruit and vegetable juice/pulp,
the balance being water;
the stabilizer is of two or less kinds; the composite fruit and vegetable juice/pulp comprises fruit juice/pulp, vegetable juice/pulp and buffer salt, wherein the mass ratio of the buffer salt in the composite fruit and vegetable juice/pulp is less than 4%; and the pH value of the composite fruit and vegetable juice/pulp is 5.0-6.0.
2. Student milk according to claim 1, wherein the content of soluble solids in the juice/pulp is 40-80% of the total weight thereof, and the content of soluble solids in the vegetable juice/pulp is 50-100% of the total weight thereof;
the mass ratio of the fruit juice/pulp to the vegetable juice/pulp is (2-5): (1-4), preferably 4:3;
the content of soluble solids in the composite fruit and vegetable juice/pulp accounts for more than 50% of the total solids;
the content of sucrose in the composite fruit and vegetable juice/pulp is more than 40% of the total sugar content.
3. Student milk according to claim 1 or 2, wherein the buffer salt is at least one of trisodium phosphate, sodium hydrogen phosphate, disodium hydrogen phosphate; trisodium phosphate is preferred.
4. A student milk according to claim 3, wherein the mass ratio of trisodium phosphate to the composite fruit and vegetable juice/pulp is 1:30-60.
5. Student milk according to any one of claims 1-4, wherein the stabilizing agent is selected from the group consisting of glycerol monostearate, sucrose fatty acid ester, lecithin, carrageenan, sodium carboxymethyl cellulose and microcrystalline cellulose; glycerol monostearate is preferred.
6. A method of preparing student milk according to any one of claims 1 to 5, comprising:
mixing a stabilizer with white granulated sugar, dissolving raw milk, and cooling to a temperature less than or equal to 10 ℃ to prepare a first mixed solution;
preparation of composite fruit and vegetable juice/pulp: uniformly mixing the juice/pulp and vegetable juice/pulp buffer salt to prepare a second mixed solution with the pH value of 5.0-6.0;
and (3) uniformly mixing the first mixed solution and the second mixed solution, adding water to fix the volume, and homogenizing and sterilizing to prepare the finished product.
7. The method of claim 6, wherein the first mixed liquor has a temperature of 5-10 ℃;
in the preparation process of the second mixed solution, the mixing time is 10-30min, preferably 20min;
the sterilization temperature is 121-142 ℃ and the sterilization time is 4-6; preferably, the sterilization temperature is 137 ℃ and the time is 5s.
8. The method of claim 6 or 7, wherein the pH of the finished product is 6.0-6.8;
the preparation process of the first mixed solution comprises the following steps: mixing stabilizer and white granulated sugar, heating raw milk to 60deg.C, adding the mixed stabilizer and white granulated sugar into raw milk, heating to 80-90deg.C, and stirring for 10 min.
9. The method according to any one of claims 6 to 8, wherein in the preparation of the composite juice/pulp, the juice/pulp is a fragrance backfilled juice/pulp;
the juice/pulp and/or vegetable juice/pulp is pasteurized twice; the sterilization temperature of the first pasteurization is 95-98 ℃ and the sterilization time is 20s; the sterilization temperature of the second pasteurization is 75+/-2 ℃ and the sterilization time is 45 seconds;
the fruit juice/pulp is deacidified fruit juice/pulp.
10. The method according to any one of claims 6 to 9, wherein the raw milk is pasteurized raw milk, and the sterilization temperature of the raw milk is 80 ℃ for 15s.
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