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Sour flavored milk-containing beverage containing ginger extract and preparation method thereof

A ginger extract and milk-containing beverage technology, which is applied in dairy products, milk preparations, applications, etc., can solve problems such as the reduction of active ingredients in ginger juice, product stability analysis, non-existence of stability and activity problems, and achieve improved cooking and extraction temperature, uniform tissue state, and reduced cooking and extraction time

Active Publication Date: 2013-07-31
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the technology for the preparation of dairy products with ginger has application number 200810072869.1 "A Healthy Jujube and Ginger Lactic Acid Fermented Beverage and Its Preparation Method" and Application No. 200910082545.0 "Ginger-Containing Yogurt and Its Preparation Method" , related literature has " the development of ginger juice yoghurt drink ", wherein in the patent application number 200910082545.0 a kind of preparation method of concentrated ginger juice is provided and the prepared ginger juice is added in the yoghurt, but there is no effect on the prepared The stability of the product is analyzed, and the active ingredients in the ginger juice prepared by this method will decrease; and in the patent application number 200810072869.1, after adding jujube juice and ginger juice, lactic acid bacteria are added to ferment to obtain a lactic acid fermented beverage. There is no added milk, dairy protein or yogurt, so there are no stability and activity issues

Method used

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  • Sour flavored milk-containing beverage containing ginger extract and preparation method thereof
  • Sour flavored milk-containing beverage containing ginger extract and preparation method thereof
  • Sour flavored milk-containing beverage containing ginger extract and preparation method thereof

Examples

Experimental program
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Effect test

preparation Embodiment 1

[0032] Preparation Example 1 The preparation of ginger juice extract

[0033] Preparation of ginger extract: slice clean ginger, add water, wherein the mass ratio of ginger and water is 1:1-1:2, cook at 90-110°C for 3-7 minutes, and cool to 40-60°C Beat the pulp, enter the storage tank for extraction for 20 to 40 minutes, filter the plate and frame, add water and stir evenly to obtain the ginger extract

[0034]

preparation Embodiment 2

[0035] Preparation Example 2 Preparation of acid flavored milk drink

[0036] 1. Ingredients: After fully dissolving the stabilizer, white sugar, etc., pour them into the ingredient tank, and fully mix with the melted milk powder.

[0037] 2. Fully dissolve the acidity regulator and ginger extract with cold ingredients and water to make it a clear and transparent solution.

[0038] 3. Adopt the method of adding acid online, the temperature of the mixture liquid before adding acid is ≤15°C, and the ratio of mixture liquid to acid liquid is about 3:1, and the acid is adjusted.

[0039] 4. Homogenization: The feed liquid of the acidic milk drink containing ginger extract obtained in step 3 is preheated to 50-70° C., and then homogenized. The homogenization pressure is 15-25 MPa and the temperature is 50-70° C.

[0040] 5. Sterilization: The homogenized material liquid (flavor substances can be added appropriately) is sterilized to achieve commercial sterility.

[0041] 6. Filli...

Embodiment 1

[0044] The sour milk drink formula of the present embodiment is (in terms of one ton of product):

[0045]

[0046] The product characteristics of the acidic milk drink containing ginger extract in this embodiment are: the protein content is about 0.6%, and the sucrose content is about 4%. The viscosity of the milk of the product is about 12-16 centipoise (Brookfield LVDV-III type 0 rotor, 15 rpm, room temperature 25° C.). When drinking, the product tastes refreshing and smooth, sweet and sour, with frankincense taste of milk, strong aroma of fruit juice and aroma of ginger juice. The system of ginger extract and milk is relatively evenly mixed. After testing, the acidic milk drink containing ginger extract in this example can be stored at room temperature for 8 months, and the product basically has no stratification phenomenon and no serious milk protein. Precipitation, good stability.

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Abstract

The invention relates to the field of sour flavored milk preparation, and particularly relates to sour flavored milk-containing beverage containing ginger extract and a preparation method thereof. The sour flavored milk-containing beverage containing ginger extract comprises the following components based on 100 parts by weight of raw materials: 0.5-1 part of lactoprotein, 4-10 parts of ginger extract and thickening agent, wherein the thickening agent comprises 0.2-0.5 part of sodium carboxymethyl cellulose and 0.05-0.2 part of pectin. According to the invention, in order to overcome the influence of gingerol, zingerone, ginger phenol, zingiberol and other substances contained in the ginger extract on the stability of lactoprotein, a stabilizing agent is added in a preparation process, the stabilizing agent comprises thickening agents sodium carboxymethyl cellulose and pectin, and the stability of yoghurt system containing the ginger extract under the condition of long shelf life can be effectively improved by reasonable matching; and compared with commercially available similar milk beverage products, the milk beverage product provided by the invention has better stability and longer shelf life.

Description

technical field [0001] The invention relates to the field of preparation of acid seasoned milk, in particular to an acid seasoned milk beverage containing ginger extract and a preparation method thereof. Background technique [0002] In Chinese traditional medicine, ginger is an important drug for expelling cold. Due to different processing methods, it is divided into ginger, dried ginger, ginger peel, ginger juice, soaked ginger and stewed ginger. Su Shi, a great poet of the Song Dynasty, recorded in "Dongpo Miscellaneous Notes": "The monk of Jingci Temple in Qiantang is more than 80 years old, and his face is like a boy. He said that he has served Jiang for 40 years, so he is not old." The evaluation is: "It can be vegetable, harmonious, fruity, and medicinal." This is the best evaluation of ginger. According to testing, ginger contains gingerol, zingerone, gingerol, gingerol, ascorbic acid, carotene, vitamin C, cellulose, protein, fat, sugar, calcium, iron, asparagine, g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/154
Inventor 孙超巴根纳樊启程付永刚张丽媛
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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