Super-fine purple coarse food grain nutrition milk and processing technology of same

Abstract

The invention discloses super-fine purple coarse food grain nutrition milk and a processing technology of the same. The nutrition milk is prepared by adding of water-soluble dietary fiber which is 1-2% of the total weight, purple sweet potato which is super-fined to more than 2000 meshes and is 0.1-5% of the total weight and purple rice which is 0.01%-0.1% of the total weight into liquid milk. Inthe invention, the specific surface area and the solubility of the purple sweet potato and the purple rice are improved; the purple sweet potato and the purple rice can be directly mixed with liquid milk uniformly; matured coarse food grain nutrition milk can be produced on a conventional thermal sterilization production line; purple anthocyanin and other micronutrients are only subjected to heattreatment in the sterilization process; as the strength of the heat treatment is low, nutrients in coarse food grain are fully retained; the super-fine coarse food grain is swelled quite completely in the high-temperature sterilization process; problems of reducing the product quality and affecting the production continuity due to the scaling in a heat exchange pipeline are solved; the nutrition milk has better taste when drunk; the edibility and the processability of the purple sweet potato and the purple rice are improved; and the nutritional property is also improved.

Description

technical field [0001] The invention relates to a nutritional liquid dairy product and a process, in particular to a product and a process in which coarse grains containing anthocyanins are added to liquid milk. Background technique [0002] Liquid milk is accepted by people of different natures because it contains nutrients that play an important role in the regulation of human development, growth and metabolism. It is one of the main beverages that people use to supplement body nutrients. Common liquid milk generally includes whole milk, fortified milk, low-fat milk and skim milk, which can meet the physiological needs or taste needs of different groups of people when drinking; in order to increase the nutritional value of liquid milk, prevent some people from drinking liquid milk. Problems such as dry stools have the potential to improve intestinal function and meet market demand. Some coarse grains will be added to liquid milk to meet the needs of consumers for different...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, coarse grains are added to liquid milk by gelatinizing and crushing the coarse grains with water, mixed with liquid milk and sterilized, and then the finished product is stored. This process is disadvantageous for ingredients with obvious heat loss and certain nutritional value. influences

For example, coarse grains such as purple potatoes and purple rice rich in purple anthocyanins, if the above-mentioned processing technology is used, it will easily lead to excessive loss of purple anthocyanins in the processing process, and the nutritional effect will be significantly reduced; During the processing process, it is necessary to add water to the coarse grains to dilute them and then ripen them. Add the cured coarse grains to the liquid milk, which will eventually lead to the dilution of the purer liquid milk, so that the nutritional content of the coarse grain liquid milk will be relatively reduced. Pre-gelatinization The increase in the consistency of coarse grains will lead to pipe fouling and affect heat transfer during heat sterilization, which will reduce the uniformity and thoroughness of sterilization; the coarse grains after this process will not swell completely, which will directly lead to a decrease in the smoothness of milk drinks, so it needs to be controlled The addition of coarse grains reduces the market value of liquid milk products