Chinese wolfberry milk and preparation method thereof

Abstract

The invention discloses a proportion of raw materials of Chinese wolfberry milk, and relates to a method for preparing the Chinese wolfberry milk. The method comprises the following steps of: (1), mixing a sweetening agent, a stabilizing agent and crystalline fructose; (2), mixing Chinese wolfberry condensed juice, red date condensed juice, honey and edible pure alkali and performing polyethylene (PEF) treatment, wherein the optimal parameters comprise 20-40kV / cm of electric field intensity, the pulse time of 150-200 mu S, and the pulse frequency of 200-300Hz; (3), pre-treating the raw material milk and performing the PEF treatment, wherein the optimal parameters comprise 20-40kV / cm of electric field intensity, the pulse time of 400-600 mu S, and the pulse frequency of 200-300Hz; (4), mixing a material liquid; (5), performing the PEF treatment on the mixed liquid to mix; (6), mixing the mixed liquid with essence; (7), performing secondary homogeneity on the mixed liquid; and (8) performing ultra-high temperature sterilization (UHT) on the mixed liquid to obtain the Chinese wolfberry milk.

Description

technical field [0001] The invention relates to a milk beverage product and a preparation method thereof, in particular to wolfberry milk containing wolfberry juice and a preparation method thereof. Background technique [0002] Lycium barbarum (Lycium Barbarum) belongs to the genus Lycium of the Solanaceae (Solanaceae), commonly known as "ciyuan" or "red fruit". The fruit, flowers, roots, leaves and other tissues of wolfberry are rich in nutrients. The fruit is a high-quality tonic for "medicine and food". Every 100g wolfberry contains 12.0g protein, 0.3g fat, 12.6g dietary fiber, carbohydrates Compound 46.3g, Carotene 107mg, Vitamin B10.2mg, Niacin 4.5mg, Vitamin C13mg, Potassium 673mg, Sodium 105.2mg, Calcium 37mg, Magnesium 41mg, Iron 6.5mg, Manganese 0.79mg, Zinc 15mg, Copper 0.56mg, Phosphorus 224mg, selenium 1.67g. Polysaccharides in wolfberry have protective and repairing effects on poisoned liver; can reduce blood lipid content and prevent atherosclerosis; promote...

AI Technical Summary

Problems solved by technology

"This method only introduces immersion UHT sterilization technology on the basis of traditional technology, which solves the problems of pipeline blockage, easy stratification of milk, and short shelf life. It does not fundamentally solve the problem of loss of heat-sensitive nutrients and flavor substances. Severe oxidation, the flavor and nutrition of the product are greatly reduced

Goji berry juice has more and more complex components than mango juice. After combining with milk, the product quality problems will be diversified and complicated. How to produce goji berry health-care milk that is rich in nutrition, has a long shelf life and has certain health care functions is a challenge in the milk beverage industry. challenging questions

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