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Production method for lotus root juice milk beverage

A technology of milk beverage and production method, which is applied in the field of food processing, can solve problems such as poor taste, and achieve the effect of reducing calories and better taste

Inactive Publication Date: 2012-01-11
JIANGSU XINYAMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Processing of fruit and vegetable juice drinks and milk-containing beverages: adding fruit and vegetable juices to milk-containing beverages is currently more acidic milk drinks containing 10% fruit juice, such as orange juice, and vegetable juices, especially neutral vegetable juices. After some neutral fruit and vegetable juices are mixed with milk and blended with organic acids, they lose the original taste characteristics of fruit and vegetable juices, and the taste is also poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0010] The present invention is carried out according to the following steps: 1) adjust the pH value of the lotus root juice to 6.0, and after sterilizing at 88°C for 18 minutes, cool it to 40°C for standby; 2) adjust the pH value of the fresh milk to 6.0, and sterilize it at 88°C for 18 minutes Afterwards, be cooled to 50 ℃, standby; 3) above-mentioned standby lotus root juice, fresh milk and sugar, stabilizer are mixed and allocated, and the parts by weight of each material are: fresh milk: lotus root juice: sugar: stabilizer=5 parts: 10 Parts: 3 parts: 0.1 part, the pH value of the prepared beverage is 6.5; 4) high-pressure homogenization, which is carried out under the conditions of 65°C and 15MPA; 5) sterilized and filled finished product.

Embodiment approach 2

[0012] The present invention is carried out according to the following steps: 1) adjust the pH value of the lotus root juice to 7.0, after being sterilized at 85°C for 20 minutes, cool it to 30°C for standby; 2) adjust the pH value of the fresh milk to 7.0, and sterilize it at 85°C for 20 minutes Afterwards, be cooled to 45 ℃, standby; 3) above-mentioned standby lotus root juice, fresh milk and sugar, stabilizer are mixed and allocated, and the parts by weight of each material are: fresh milk: lotus root juice: sugar: stabilizer=8 parts: 20 Parts: 6 parts: 0.5 parts, the pH value of the prepared beverage is 6.6; 4) high-pressure homogenization, which is carried out under the conditions of 45°C and 25MPA; 5) sterilized and filled finished products.

Embodiment approach 3

[0014] The present invention is carried out according to the following steps: 1) adjust the pH value of lotus root juice to 6.0-7.0, after sterilizing at 90 DEG C for 15 minutes, cool to 50 DEG C, and set aside; 2) adjust the pH value of fresh milk to 6.0-7.0, ℃, 15min after sterilizing, cool to 60 ℃, standby; 3) the above-mentioned standby lotus root juice, fresh milk, sugar and stabilizer are mixed and prepared, and the parts by weight of each material are: fresh milk: lotus root juice: sugar: stabilizer= 50 parts: 50 parts: 10 parts: 0.8 parts, the pH value of the prepared beverage is 6.4; 4) high-pressure homogenization, which is carried out under the conditions of 75°C and 10MPA; 5) sterilization and filling of finished products.

[0015] The fresh milk in the above examples can be replaced by the same amount of reconstituted milk.

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PUM

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Abstract

The invention relates to a production method for lotus root juice milk beverage. The production method is carried out according to the following steps: (1) the pH value of lotus root juice is regulated to 6.0 to 7.0, and after being sterilized for 15 to 20 minutes under the temperature of 85DEG C to 90DEG C, the lotus root juice is cooled to 30DEG C to 50DEG C for later use; (2) the pH value of fresh milk is regulated to 6.0 to 7.0, and after being sterilized for 15 to 20 minutes under the temperature of 85DEG C to 90DEG C, the fresh milk is cooled to 45DEG C to 60DEG C for later use; (3) the lotus root juice and the fresh milk are blended, the added fresh milk is 5 to 50 parts by weight, the added lotus root juice is 10 to 50 parts by weight, meanwhile, auxiliary materials are added, and the pH value of blended beverage is regulated to 6.4 to 7.0; (4) high-pressure homogenization is carried out; (5) sterilization and finished product filling are carried out. The beverage produced by the production method has the advantages of high nutrition, good taste and the like.

Description

technical field [0001] The invention relates to a production method of lotus root juice milk beverage, which belongs to the technical field of food processing. Background technique [0002] Processing of fruit and vegetable juice drinks and milk-containing beverages: adding fruit and vegetable juices to milk-containing beverages is currently more acidic milk drinks containing 10% fruit juice, such as orange juice, and vegetable juices, especially neutral vegetable juices. After some neutral fruit and vegetable juices are mixed with milk and blended with organic acids, they lose the original taste characteristics of fruit and vegetable juices, and the taste is also poor. Contents of the invention [0003] In view of the above defects, the present invention aims to provide a milk-containing beverage prepared by blending lotus root juice and fresh milk or milk powder reconstituted milk, so that pH 6.0 acidic lotus root juice is mixed with fresh milk or reconstituted milk to f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 任红梅刘永铭朱庆
Owner JIANGSU XINYAMEI FOOD