Preparation method of medlar milk

Abstract

The invention discloses a preparation method of medlar milk, comprising the following steps: (1) filtering and purifying, namely filtering and purifying high quality raw milk; (2) preheating, namely preheating the filtered and purified milk to 32-38 DEG C, slowly adding a medlar extract equivalent to 10-25% of the weight of the milk and a compound stabilizer equivalent to 0.3-0.7% of the weight of the milk while stirring, fully stirring until the mixture is uniform, and filtering; (3) sterilizing and homogenizing, namely sterilizing and homogenizing the preheated filtered milk by virtue of a sterilizing machine and a homogenizing machine; and (4) cooling and filling, namely cooling the sterilized and homogenized milk and then filling. The preparation method provided by the invention has the advantages that the technological process is scientific, the loss of nutritional ingredient is less, and the prepared milk finished product has a certain nourishing effect.

Description

technical field [0001] The invention relates to a method for preparing milk, in particular to a method for preparing nutritional milk containing wolfberry ingredients. Background technique [0002] Milk is rich in vitamins and trace elements. Drinking milk for a long time can supplement the trace elements that the human body lacks and loses, and plays an important role in strengthening the national physique. With the improvement of people's living standards, people's self-care awareness is getting stronger and stronger, and the requirements for drinking milk products are also getting higher and higher. Milk is mainly divided into fresh milk, milk yogurt, milk powder, liquid milk and solid milk tablets in the market. As far as liquid milk is concerned, due to its special high-temperature treatment, its shelf life is longer, and it is currently the most sold mainstream product in the market, with the largest number of drinking consumers and the most intense competition. Howe...

AI Technical Summary

Problems solved by technology

But there are also obvious disadvantages. Adding too many nutrients sometimes does not achieve the desired effect.

[0004] In addition, there are some yogurt production patent technologies that are easier to produce and lower in cost, but it is difficult to achieve the desired nutritional and health effects, or the yogurt produced has a poor taste.

Also, it is well known about the health-care and conditioning effects of wolfberry on the human body, but the current method of adding wolfberry to food, especially the method of adding it to milk is not scientific enough