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A milk and banana technology, which is applied to milk preparations, dairy products, applications, etc., can solve the problems of thin taste, large differences in flavor and taste, unstable state, etc., to ensure the taste, good flavor and taste, and uniform state. Effect
Active Publication Date: 2015-02-25
CHONGQING TIANYOU DAIRY CO LTD
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Problems solved by technology
However, there are no relevant reports on the research and development of this dairy product and its production technology in China.
[0003] It is known that for the research and development of this product and its production process, the following problems need to be solved: 1. Because banana puree is rich in fiber, conventional ingredients and production processes require The prepared product is prone to precipitation, delamination, flocculation and other bad states and is difficult to store for a long time. Therefore, foreign banana milk is generally a best-selling drink in convenience stores.
Banana milk products with added conventional stabilizers can generally only be stored for up to 7 days in a stable state, and most of them have a thin taste and unstable state, such as problems such as fat floating, precipitation, and protein aggregation.
This technical problem limits its large-scale commercial promotion; 2. Banana milk products on the market are mostly pure bananas and pure milk, and the selling point is homogeneous. big different
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Embodiment 1
[0030] A banana milk which is processed as follows:
[0031] 1) After taking a certain amount of bananas for acceptance and peeling, beat them in a beater with a rotating speed of 1400 rpm, and then sterilize them. Take 1000g of the obtained banana puree, mix with 7g of baking soda, 400g of honey and 10g of water, and mix in Carry out homogeneous mixing under the homogeneous pressure of 15 MPa, measure its pH after 30 minutes and be 6.6;
[0032] 2) After mixing 15 g of microcrystalline cellulose, 6 g of carrageenan, 6 g of CMC, 3 g of guar gum, 3 g of xanthan gum and 9 g of mono- and diglycerin fatty acid esters, mix them with 8000 g of milk, 200 g of g fructose and 200 g sucrose were homogeneously mixed for 30 minutes under a homogeneous pressure of 20 MPa; wherein, the milk used included 3.3% protein, 3.4% fat, and 8.5% non-fat milk solids, all by weight;
[0033] 3) Stir the two components obtained in the above steps 1) and 2) at a stirring speed of 15 rpm and a homogeneo...
Embodiment 2-8
[0042] Prepare according to the process steps described in Example 1, respectively adopt the following component formulas, and this banana milk product can also be obtained:
[0043]
[0044] Evaluation of product results:
[0045] Tasting method: Randomly select the final products in the above-mentioned Examples 1-7, and use the method of scoring anonymously to conduct scoring and evaluation by 50 people. The full score of the seven indicators of milk flavor, viscosity, sweetness, acidity, smoothness, fragrance, and overall evaluation is 10 points. The higher the score, the better the effect. The statistical analysis of the tasting results is as follows:
[0047] Conclusion: The milk flavor in this product is mixed with banana flavor to have a better flavor, moderate viscosity, sweet and sour, smooth and fu...
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Abstract
The invention relates to a banana milk and a preparation method thereof. The banana milk is prepared from a compatibility of the following raw materials through homogeneous processing. The method is characterized by using the following raw materials, by weight: 800 to 900 parts of milk, 100 parts of mashed banana, 30 to 50 parts of honey, 3 to 5 parts of stabilizers mixed from microcrystalline cellulose, carrageenan, sodium carboxymethyl cellulose, guar gum, xanthan gum and monoglycerides and diglycerides in any proportion, conditioners comprising sodium bicarbonate, sodium tripolyphosphate, dipotassium hydrogen phosphate, sodium hexametaphosphate or sodium citrate for adjusting the pH value of the mashed banana to no less than 6.6; and 40 to 50 parts of flavorings which comprise fructose, glucose, sucralose, white granulated sugar, or a combination of fructose and sucrose, wherein the weight ratio of fructose to sucrose is between 1:1 and 1:2. The banana milk is uniform in state and stable in quality, with a good flavor and taste. The banana milk has both the unique fruit flavor of banana and high nutritional values of milk, and the banana and the milk work together so that the banana milk can moisten the intestines, loosen the bowels to relieve constipation, and help keep fit.
Description
technical field [0001] The invention relates to the production and manufacture of dairy products, in particular to a banana milk and a preparation method thereof. Background technique [0002] In foreign countries, banana milk is a very popular milk drink. It not only has the unique fruit flavor of banana, but also has the high nutritional value of milk, so it has great commercial development prospects. However, there are no relevant reports on the research and development of this dairy product and its production technology in China. [0003] However, it is known that the research and development of this product and its production process needs to solve the following problems: 1. Since banana puree is rich in fiber, the products made by conventional ingredients and production processes are prone to precipitation, delamination, flocculation, etc. It is difficult to preserve for a long time due to its poor state. Therefore, foreign banana milk is generally a best-selling drin...
Claims
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