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Manufacturing method of dairy product with pulp

A production method and the technology of hawthorn pulp, which are applied in the field of liquid milk food and its production, can solve the problems that milk is not easy to digest and absorb, etc.

Inactive Publication Date: 2011-05-11
陈勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention adds jujube and hawthorn into liquid milk after ripening and beating, and the meat and pulp are naturally coagulated into large particles or flocs, which better maintains plant nutrition and has a better taste; Solve the problem that milk is not easily digested and absorbed by the weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Applicable to the production of products with a shelf life of more than 3 months:

[0019] After sieving and cleaning, 1 part by mass of jujube and 0.6 part by mass of hawthorn are respectively softened, beaten, separated and filtered to remove residue and degassed, and then mixed with 1.2 parts by mass of liquid milk and stirred by a high-speed mixer , Add low methoxy pectin (mass percentage of 0.1%), propylene glycol alginate (mass percentage of 0.01%), sugar (mass percentage of 5%) and acidity regulator (mass percentage of 3%), and finally It is packaged after being sterilized at a high temperature of 120°C and kept for 10 seconds. Shake well before drinking.

Embodiment 2

[0020] Example 2: Suitable for producing products with a shelf life of less than 3 months:

[0021] After sieving and cleaning, 1 part by mass of jujube and 0.6 part by mass of hawthorn are respectively softened, beaten, separated and filtered to remove residue, then the two are mixed with 1.2 parts by mass of liquid milk and stirred by a high-speed mixer, and white sugar is added (5% by mass) and acidity regulator (3% by mass), finally packaged at a high temperature of 120°C, heat preservation for 10 seconds, and sterilization. Shake well before drinking.

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PUM

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Abstract

The invention relates to a dairy product with Chinese-date and hawthorn, so as to be beneficial to digestive absorption of milk and provide plentiful nutrition ingredients for health care. In the invention, the technical effects that the nutrition ingredients and mouthfeel are kept well, the digestive absorption of dairy is promoted and the starch retrogradation is prolonged. The dairy product with Chinese-date and hawthorn is formed by liquid milk, Chinese-date and hawthorn mainly, the contents of the liquid milk, the Chinese-date and the hawthorn in one kilogram of dairy product are as follows: 580-820g of the liquid milk, 80-400g of Chinese-date pulp in which the content of water content is 20-60 percent and 50-280g of hawthorn pulp in which the content of water is 20-60 percent. The manufacturing method comprises the following steps: the Chinese-date and the hawthorn are screened, cleaned, softened, pulped, separated and filtered respectively, and deslagging and degassing are carried out on the Chinese-date and the hawthorn respectively, and then the Chinese-date and the hawthorn are mixed with the liquid milk, and then the product is prepared after the milk is packed, wherein the softening and pulping procedures can keep the original state and taste of the plants well. The Chinese-date and the hawthorn can ensure the balanced nutrition and promote the absorption of the dairy.

Description

Technical field [0001] The invention relates to a liquid milk food added with plant components and a preparation method thereof, in particular to a food added with jujube pulp and hawthorn pulp and a preparation method thereof. Background technique [0002] Jujube is a kind of food with good health care effect. Its characteristics make it have good edible and medicinal value. Milk is rich in protein and fat, but taking it alone can cause diarrhea. Therefore, if the milk and jujube are matched and eaten together, it will have a good effect. CN101053348 discloses a neutral flavored milk containing edible plant particles and a production method thereof. It is made of the following raw material components by weight: 75-95 parts by weight of milk, 1-20 of edible plant particles, 3-15 of sugar, 0.1-1 of stabilizer, 0.05-0.2 of edible flavor, through reasonable selection of various components The ratio of edible plant particles solves the problem of stability of edible plant particl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 陈勇
Owner 陈勇
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