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Wolfberry and jujube health promotion milk and preparation method of health promotion milk

A technology of wolfberry, red dates and wolfberry is applied in the field of modulated milk, which can solve the problems of poor taste, loss of heat-sensitive nutrients, precipitation, etc., and achieve the effects of improving stability, prolonging shelf life and strong operability.

Active Publication Date: 2013-08-07
NINGXIA XIAJIN DAIRY GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rehydration of wolfberry powder as raw material not only loses the nutritional and health-care substances and active ingredients in wolfberry, but also makes the taste and smell of the product much worse. Pasteurization at room temperature causes the loss of heat-sensitive nutrients and serious oxidation of flavor substances. The flavor and nutritional health value are greatly reduced, and it is prone to precipitation problems

Method used

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  • Wolfberry and jujube health promotion milk and preparation method of health promotion milk

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Raw material formula (see table 1):

[0043]

[0044]

[0045] Table 1

[0046] Wherein the stabilizer formula is as shown in table 2, and the percentage wherein is the weight percentage that is equivalent to the total amount of stabilizer.

[0047] raw material

percentage

Glyceryl monostearate

50

Glyceryl Distearate

20

carrageenan

5

sodium alginate

5

sodium tripolyphosphate

5

xanthan gum

15

total

100

[0048] Table 2

[0049] The preparation method of the wolfberry red date health milk comprises the following steps:

[0050] 1. Raw material preparation:

[0051] 1. Preparation of concentrated wolfberry juice:

[0052] Lycium barbarum is subjected to compound enzymolysis after squeezing the juice according to the conventional method. The compound enzyme used is the compound of acid pectinase, neutral protease and cellulase. The weight ratio of the three enzymes is...

Embodiment 2

[0073] The wolfberry red date health milk is composed of the following raw materials in weight percentage: raw milk 85%, wolfberry concentrated juice 2.5%, red date concentrated juice 1.5%, crystalline fructose 5%, stabilizer 0.2%, wolfberry essence 0.02%, red date essence 0.02% , 0.01% sesame essence, 1.5% longan juice concentrate, 0.1% yam polysaccharide, 0.25% black sesame powder, 0.25% honey, if not enough, use soft water to supplement.

[0074] The percentage by weight of each component of the stabilizer in the stabilizer is: glyceryl monostearate 30%, glyceryl distearate 20%, carrageenan 10%, sodium alginate 10%, sodium tripolyphosphate 10%, xanthan gum 20%.

[0075] The preparation method of the wolfberry red date health milk comprises the following steps:

[0076] 1. Raw material preparation:

[0077] 1. Preparation of concentrated wolfberry juice:

[0078] Lycium barbarum is subjected to compound enzymolysis after squeezing the juice according to the conventional m...

Embodiment 3

[0099] The wolfberry and red date health milk is composed of the following raw materials in weight percentage: 90% of raw milk, 2% of concentrated wolfberry juice, 1.5% of red date concentrated juice, 3% of crystalline fructose, 0.2% of stabilizer, 0.02% of wolfberry essence, and 0.02% of red date essence , 0.01% sesame essence, 2% longan juice concentrate, 0.1% yam polysaccharide, 0.5% black sesame powder, 0.1% honey, if not enough, use soft water to supplement.

[0100] The percentage by weight of each component of the stabilizer in the stabilizer is: glyceryl monostearate 30%, glyceryl distearate 20%, carrageenan 10%, sodium alginate 10%, sodium tripolyphosphate 10%, xanthan gum 20%.

[0101] The preparation method of the wolfberry red date health milk comprises the following steps:

[0102] 1. Raw material preparation:

[0103] 1. Preparation of concentrated wolfberry juice:

[0104] Lycium barbarum is subjected to compound enzymolysis after squeezing the juice accordin...

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Abstract

The invention relates to wolfberry and jujube health promotion milk and a preparation method of the health promotion milk, belonging to the technical field of modulated milk. The wolfberry and jujube health promotion milk consists of the following raw materials by weight percent: 80-90% of raw milk, 2-3% of wolfberry concentrated juice, 1-2% of jujube concentrated juice, 0.5-10% of crystal line fructose, 0.1-0.3% of a stabilizer, 0.005-0.1% of edible essence, 0.5-3% of longan concentrated juice, 0.05-0.1% of Chinese yam polysaccharide, 0.05-0.5% of black sesame powder, 0.1-0.5% of honey and the balance of soft water. By being scientifically proportioned according to the health promotion principle of traditional Chinese medicines and prepared through an advanced processing process, the wolfberry and jujube health promotion milk is natural and pure in taste and rich in nutrition and remains nutritional ingredients and active ingredients of natural health products such as milk, wolfberry, jujube, longan and Chinese yam up to the hilt, so that the beneficial ingredients of each raw material are brought out the best in each other and the health function is strong.

Description

Technical field: [0001] The invention relates to a wolfberry and jujube health-preserving milk and a preparation method thereof, belonging to the technical field of modulated milk. Background technique: [0002] Lycium Barbarum (Lycium Barbarum) is a plant of the genus Lycium (Lycium) of the Solanaceae family (Solanaceae). The fruit of Lycium barbarum is commonly known as Lycium barbarum. Lycium barbarum is rich in nutrition and is a high-quality tonic of "the same source of medicine and food". Every 100g of wolfberry contains 12.0g of protein, 0.3g of fat, 12.6g of dietary fiber, 46.3g of carbohydrates, 107mg of carotene, 10.2mg of vitamin B, and 4.5mg of niacin. mg, 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. Lycium barbarum plays an extremely important role in the traditional medicine of the motherland. Since ancient times, it has been highly praise...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23L2/04A23L2/12A23L2/84
Inventor 王学锋石天成李斌张晓玲蒋淑红
Owner NINGXIA XIAJIN DAIRY GRP
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