Yellow health-preserving milk and preparation method thereof

A milk and compound stabilizer technology, which is applied in the field of yellow health milk and its preparation, can solve the problem of no patent query

Active Publication Date: 2013-05-01
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no milk product that combines food color with the concept of health preservation, and no related patents have been found

Method used

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  • Yellow health-preserving milk and preparation method thereof
  • Yellow health-preserving milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Yellow health milk · surplus (papaya + yellow peach)

[0037] 6% papaya pulp, 6% yellow peach pulp, 4.5% white granulated sugar and 0.15% compound stabilizer (containing 0.04% glyceryl monostearate, 0.03% sucrose fatty acid ester, 0.02% polyglycerol fatty acid ester, yellow 0.015% raw gum, 0.015% carrageenan, 0.015% sodium alginate, 0.015% sodium carboxymethyl cellulose) were mixed, and added to milk at 60° C., and the amount of milk added was 80%. After stirring for 20 minutes to fully dissolve the material, add water to make up to 100%. Heated to 60°C, homogenized under 200bar pressure, sterilized by UHT at 137°C / 4 seconds, made by aseptic filling, and packaged in the form of Baili bag.

Embodiment 2

[0038] Example 2 Yellow health milk · surplus (pumpkin + carrot + millet)

[0039]5% pumpkin powder, 5% carrot powder, 4% millet powder, 3% white granulated sugar, 0.002% sucralose and 0.2% compound stabilizer (containing 0.05% glyceryl monostearate, 0.05% sucrose fatty acid ester, 0.02% xanthan gum, 0.02% carrageenan, 0.02% sodium carboxymethyl cellulose, 0.02% sodium alginate, 0.01% gellan gum, 0.01% sodium tripolyphosphate) mixed, added to 52 ° C milk, milk The added amount is 80%. After stirring for 20 minutes to fully dissolve the material, add water to make up to 100%. Heated to 62°C, homogenized under 200bar pressure, pasteurized at 85°C / 15 minutes, made by ultra-clean filling, and packaged in Ecolean packaging.

Embodiment 3

[0040] Example 3 Yellow health milk · surplus (pumpkin + hazelnut + chestnut)

[0041] 5% pumpkin powder, 5% hazelnut powder, 3% chestnut powder, 4.5% white sugar and 0.2% compound stabilizer (containing 0.04% glyceryl monostearate, 0.04% sucrose fatty acid ester, polyglycerol fatty acid ester 0.02%, xanthan gum 0.02%, carrageenan 0.02%, sodium alginate 0.02%, sodium carboxymethyl cellulose 0.02%, gellan gum 0.01%, sodium tripolyphosphate 0.01%) mixed, added to 55 ℃ milk In, the addition amount of milk is 80%. After stirring for 15 minutes to fully dissolve the material, add water to make up to 100%. Heated to 65°C, homogenized by 250bar pressure, sterilized by UHT at 137°C / 4 seconds, made by aseptic filling, and packaged in the form of aseptic bricks.

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Abstract

The invention relates to yellow health-preserving milk comprising the following components in percentage by weight: 0.5%-20% of yellow food raw materials, 0.01%-8% of sweet auxiliary materials, 0.1%-0.5% of stabilizing agents, 75%-85% of milk and water complemented to 100%. The milk which not only has the rich nutrition of the milk but also has the traditional five-element five-color health preservation is produced by adding raw materials of the Chinese traditional yellow health-preserving food to the milk and organically combining the traditional food color health-preserving concept with themilk, thereby providing a nutrient and healthy health-preserving milk product for consumers.

Description

technical field [0001] The invention belongs to the field of dairy product processing. Specifically relates to a yellow health-preserving milk and a preparation method thereof. Background technique [0002] According to the forty-ninth record of five colors in "Huang Di Nei Jing": "The five colors are used to life the viscera. Green is the liver, red is the heart, white is the lungs, yellow is the spleen, and black is the kidney. The liver is combined with tendons, the heart is combined with veins, and the lungs are combined with skin. The spleen joins the flesh, and the kidney joins the bones." Explain the relationship between five-color food and the five internal organs. According to the five-element theory of traditional Chinese medicine, gold, wood, water, fire, and earth in the five elements correspond to the lung, liver, kidney, heart, and spleen in the five internal organs, and white, green, black, red, and yellow in the five colors. Gold is white, which correspond...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156A23C9/15A23C21/08
Inventor 陈历俊卢阳董翠霞张玲改唐璐周伟明
Owner BEIJING SANYUAN FOOD
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