Method for producing milk beverage with added garden stuff fiber

Abstract

The present invention provides a method for producing a milk drink added with fruit vegetable fiber. The milk drink comprises the following components: milk, fruit vegetable fiber material, stabilizing agent, sugar and water. The method for producing the milk drink comprises the following steps: 1. preparing the milk liquid base stock: mixing the fermented or unfermented milk, stabilizing agent, sugar and appropriate amount of water to uniform, adjusting the acidity degree according to requirement for obtaining the milk liquid base stock and homogenizing the milk liquid base stock; 2. preparing the fruit vegetable fiber material liquid: mixing the fruit vegetable fiber material with appropriate amount of water for dispersing the fruit vegetable fiber material in the water and obtaining the fruit vegetable fiber material liquid; and 3. pumping the fruit vegetable fiber material liquid into a producing pipe for on-line contacting and mixing the homogenized milk liquid base stock, delivering the mixed material liquid into a sterilization machine for sterilizing and then pouring-in, and the milk drink product is obtained. The method according to the invention can add the fruit vegetable fiber material into the drink of each packaging unit more uniformly, and simultaneously the production cost can be saved.

Description

technical field [0001] The invention relates to the processing technology of dairy products, in particular to a production method of milk beverage added with fruit and vegetable fiber. Background technique [0002] Drinks containing milk refers to fresh milk or dairy products as raw materials (fermented or unfermented), processed (adding drinking water, stabilizers, sugar, or further adding sour agents, or adding fruit juices) , tea, plant extracts and other excipients). The protein content of not less than 1.0% in the finished product is usually called milk drink. Milk beverages are deeply loved by consumers because they contain a certain amount of milk protein nutrition, have a refreshing and smooth taste, and have many flavors. Milk beverages occupy an important share in my country's liquid dairy products market. [0003] At present, many milk beverage products on the market are mainly different in taste, and their processing technology is basically the same. The main ...

AI Technical Summary

Problems solved by technology

[0036] 1) The amount of fibrous, cystic or flaky fruit and vegetable materials is relatively small, and it takes a long time to stir when mixed with a large amount of milk in the batching tank after one-time addition; in addition, in large-scale production, the ingredients in the batching tank The amount of ingredients generally reaches 10-30 tons. Mixing fruit and vegetable fibers through a mixer will cause uneven mixing, which will affect the content of granular materials in each packaging unit of the final product;

[0037] 2) The homogenization temperature of prepared milk or yogurt is relatively high, usually 40°C to 80°C. After homogenization, it takes a long time to mix with granular materials in the batching tank, and the aroma substances will change due to high temperature, which will affect the final flavor of the product. And the risk of milk being spoiled by microbial infection is greatly increased

If the milk or yogurt is cooled after homogenization, a lot of energy will be consumed; if the homogenization temperature is lowered, the homogenization effect will not be achieved

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