Chinese wolfberry milk and preparation method thereof

A technology of wolfberry and milk, which is applied in the field of milk beverage products and its preparation, can solve the problems of flavor and nutrition discount, complexity, short shelf life, etc.

Active Publication Date: 2013-02-27
NINGXIA XIAJIN DAIRY GRP
View PDF6 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 gr

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chinese wolfberry milk and preparation method thereof
  • Chinese wolfberry milk and preparation method thereof
  • Chinese wolfberry milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] 1. Raw material formula (see Table 1):

[0053]

[0054]

[0055] Table 1

[0056] Wherein the stabilizer formula is as shown in Table 2, and the percentage wherein is the mass percent equivalent to the total amount of the stabilizer.

[0057] raw material

Amount added (wt / %)

Glyceryl monostearate

60

carrageenan

10

sodium alginate

10

sodium tripolyphosphate

5

xanthan gum

15

total

100

[0058] Table 2

[0059] 2. Preparation method:

[0060] ①Add an appropriate amount of 80°C demineralized water (the amount of water is 50 times the mass of the stabilizer) into the sugar pot, turn on the agitator and the homogenizing pump, and circulate the demineralized water between the pot and the homogenizing pump. Slowly add crystalline fructose and stabilizer into the sugar pot. After feeding, ensure that the temperature of the feed liquid is 80°C, and keep stirring at this temperature fo...

Embodiment 2

[0070] 1. Raw material formula (see Table 3):

[0071]

[0072]

[0073] table 3

[0074] Wherein the stabilizer formulation is as shown in Table 4, and the percentages therein are mass percents equivalent to the total amount of the stabilizer.

[0075] raw material

Amount added (wt / %)

Glyceryl monostearate

50

carrageenan

10

sodium alginate

10

sodium tripolyphosphate

15

xanthan gum

15

total

100

[0076] Table 4

[0077] 2. Preparation method:

[0078] ①Add an appropriate amount of 80°C demineralized water (40 times the mass of the stabilizer) into the sugar pot, turn on the agitator and the homogenizing pump, and circulate the demineralized water between the pot and the homogenizing pump, mix white sugar, Slowly add crystalline fructose and stabilizer into the sugar pot. After feeding, ensure that the temperature of the feed liquid is 80°C, and keep stirring at this temperature for ...

Embodiment 3

[0088] 1. Raw material formula (see Table 5):

[0089]

[0090] table 5

[0091] Wherein the stabilizer formulation is as shown in Table 6, and the percentages therein are mass percents equivalent to the total amount of the stabilizer.

[0092] raw material

Amount added (wt / %)

[0093] Glyceryl monostearate

55

carrageenan

10

sodium alginate

10

sodium tripolyphosphate

10

xanthan gum

15

total

100

[0094] Table 6

[0095] 2. Preparation method:

[0096] ①Add an appropriate amount of 80°C demineralized water (the amount of water is 50 times the mass of the stabilizer) into the sugar pot, turn on the agitator and the homogenizing pump, and circulate the demineralized water between the pot and the homogenizing pump. Slowly add crystalline fructose and stabilizer into the sugar pot. After feeding, ensure that the temperature of the feed liquid is 80°C, and keep stirring at this tem...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/152
Inventor 王学锋石天臣李斌张晓玲蒋淑红
Owner NINGXIA XIAJIN DAIRY GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap