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Processing method of Chinese yam and cow milk beverage

A technology of yam and milk, applied in dairy products, food science, application, etc., to achieve the effect of improving nutritional value

Inactive Publication Date: 2017-01-18
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no yam milk drink on the market, so we have studied a method of making a yam milk drink to enrich the taste of the milk drink and strengthen the functional properties of the milk drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The specific operation steps of preparing yam milk beverage are as follows:

[0029] (1) Preparation of yam puree

[0030] Fresh high-quality yams are cleaned, peeled, and sliced. The thickness of the slices is about 5 mm; soak the yam slices in the color protection solution for 20 minutes; then put the yam slices in boiling water for 8 minutes; Beat the pulp with a beater to get the yam puree;

[0031] The color protection solution is prepared by mixing 2.5g L-ascorbic acid, 1.5g citric acid, 3.5g sodium chloride and 1L water.

[0032] (2) Processing of yam milk drink

[0033] Mix fresh milk and water at a ratio of 1:1 to prepare fresh milk dilution; add 40g of white sugar and 2.54g of compound stabilizer to 1L of fresh milk dilution to obtain a fresh milk compound solution; the compound stabilizer consists of 1.2 G xanthan gum, 1.2 g sodium carboxymethyl cellulose, and 0.14 g carrageenan are fully mixed and prepared.

[0034] Mix 75g of yam puree and 900g of fresh...

Embodiment 2

[0037] The specific operation steps of preparing yam milk beverage are as follows:

[0038] (1) Preparation of yam puree

[0039] Fresh high-quality yams are cleaned, peeled, and sliced. The thickness of the slices is about 5 mm; soak the yam slices in the color protection solution for 20 minutes; then put the yam slices in boiling water for 8 minutes; Beat the pulp with a beater to get the yam puree;

[0040] The color protection solution is prepared by mixing 2.5g L-ascorbic acid, 2.0g citric acid, 1.5g sodium chloride and 1L water.

[0041] (2) Processing of yam milk drink

[0042] Mix fresh milk and water at a ratio of 1:1 to prepare fresh milk dilution; add 40g of white sugar and 2.30g of compound stabilizer to 1L of fresh milk dilution to obtain a fresh milk compound solution; the compound stabilizer consists of 1.0 G xanthan gum, 1.2 g sodium carboxymethyl cellulose, and 0.10 g carrageenan are fully mixed and prepared.

[0043] Mix 75g of yam puree and 900g of fresh...

Embodiment 3

[0046] The specific operation steps of preparing yam milk beverage are as follows:

[0047] (1) Preparation of yam puree

[0048] Fresh high-quality yams are cleaned, peeled, and sliced. The thickness of the slices is about 5 mm; soak the yam slices in the color protection solution for 20 minutes; then put the yam slices in boiling water for 8 minutes; Beat the pulp with a beater to get the yam puree;

[0049] The color protection solution is prepared by mixing 2.5g L-ascorbic acid, 2.5g citric acid, 2.5g sodium chloride and 1L water.

[0050] (2) Processing of yam milk drink

[0051] Mix fresh milk and water at a ratio of 1:1 to prepare fresh milk dilution; add 40g of white sugar and 2.66g of compound stabilizer to 1L of fresh milk dilution to obtain a fresh milk compound solution; the compound stabilizer consists of 1.2 G xanthan gum, 1.4 g sodium carboxymethyl cellulose, and 0.06 g carrageenan are fully mixed and prepared.

[0052] Mix 75g of yam puree and 900g of fresh...

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PUM

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Abstract

The invention relates to a processing method of a Chinese yam and cow milk beverage. The method particularly comprises the following steps that 1, fresh Chinese yams without rotting are selected, cleaned to be clean, peeled, sliced, subjected to color protection, blanched and pulped when the Chinese yams are hot, and primary Chinese yam pulp is obtained; 2, fresh milk and water are mixed according to the proportion of 1:1, fresh milk diluent is obtained, the primary Chinese yam pulp is added in proportion, white granulated sugar and a stabilizer are added for assistance, and the Chinese yam and cow milk beverage is obtained. The Chinese yam and cow milk beverage product has original fragrance of the Chinese yams and cow milk, the taste is harmonious, the sweet taste is proper, the flavor is pure, and the mouthfeel is delicate. According to the processing method, only the Chinese yams and the cow milk are utilized, the ingredients are all food-grade ingredients, on one hand, the Chinese yam and cow milk beverage product has better edible safety, and on the other hand, the nutritional and health-care value is increased, and the flavor of the milk beverage is enriched.

Description

technical field [0001] The invention belongs to the technical field of preparation technology of health food, and in particular relates to a processing method of milk beverage. Background technique [0002] Milk-containing beverages are beverage products that are prepared or fermented with milk or dairy products as raw materials, added with water and an appropriate amount of auxiliary materials. Milk beverage is a product made of milk as the main raw material, and milk is a nutritionally balanced complete food that contains all the nutrients needed by the human body, mainly including protein, lactose, fat, vitamins and minerals. Milk is rich in protein and calcium, of good quality and easy to absorb. From the market point of view, milk-containing beverages mainly focus on the leisure market, with many varieties and flavors, and are favored by consumers. However, nutritionally, it is considered that milk-containing beverages are of low value and cannot completely replace mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23L5/41
CPCA23C9/156
Inventor 梅林韦田韦文喆王志耕
Owner ANHUI AGRICULTURAL UNIVERSITY