Hippophae rhamnoides juice milk drink and preparation method thereof

Abstract

The invention discloses a hippophae rhamnoides juice milk drink which comprises 20 parts of hippophae rhamnoides juice, 5 parts of whole-milk and skim milk powder, 80 parts of purified water, 3 parts of white granulated sugar, 0.05 part of xanthan gum, 0.45 part of sodium hydroxymethyl cellulose, 0.05 part of monostearin, 0.02 part of D-sodium erythorbate, 0.04 part of potassium sorbate, 0.02 part of acesulfame potassium, 0.005 part of sucralose, 0.23 part of citric acid, 0.02 part of malic acid, 0.06 part of yoghourt essence and 0.05 part of condensed milk essence. According to the hippophae rhamnoides juice milk drink and the preparation method thereof disclosed by the invention, the formula of the hippophae rhamnoides milk drink is determined through proportion primary screening of hippophae rhamnoides and whole-milk milk powder as well as the color matching and seasoning test; by adopting the low-temperature acid regulation and slow spray technology, the damage of cow milk nutrient caused by the acid substance of the hippophae rhamnoides fruit is controlled, and the defects that the acidity of the hippophae rhamnoides fruit is extremely high and the nutritional components including protein and amino acid in the cow milk are damaged by acid are overcome; the innovation of the hippophae rhamnoides milk drink meets the market need for high-quality and high-nutrition milk drink.

Description

technical field [0001] The invention relates to a fruit juice drink, in particular to a seabuckthorn juice milk drink and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards and the change of consumption awareness, the soft drink market is booming, especially the development of dairy products and fruit juice drinks is more rapid. But relatively speaking, the form of these products is still relatively simple; domestic research on the processing and utilization of seabuckthorn is mostly in the aspects of directly preparing fruit juice drinks from fresh fruits, seabuckthorn vinegar, and extracting seabuckthorn oil from jam, but there is no research on seabuckthorn milk. Because the acidity of seabuckthorn fruit itself is extremely high, and the protein and amino acid in milk will be destroyed by acid, so there is no such beverage on the market. Contents of the invention [0003] The object of the pres...

AI Technical Summary

Problems solved by technology

But comparatively speaking, the form of these products is still relatively simple; domestic research on the processing and utilization of seabuckthorn is mostly in the aspects of directly preparing fruit juice drinks from fresh fruits, seabuckthorn vinegar, an

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