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Preparation method of functional red date modified milk

A functional red date technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of loss of heat-sensitive nutrients, oxidation of flavor substances, and deterioration of taste and smell, so as to improve taste, enhance muscle vitality, and repair liver Effect

Inactive Publication Date: 2018-05-25
黄烁
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  • Summary
  • Abstract
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  • Claims
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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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  • Preparation method of functional red date modified milk

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Effect test

Embodiment 1

[0020] This embodiment provides a preparation method of jujube functional milk, comprising the following steps:

[0021] 1) Remove the pits of red dates and put them into pure water, juice them with a juicer until they are completely crushed, filter them through gauze, add pectinase for enzymatic extraction to obtain soluble solids, that is, red dates juice;

[0022] 2) Add jujube juice to milk to obtain a mixed emulsion;

[0023] 3) Add barley syrup and compound stabilizer to the mixed emulsion, and then centrifuge in a centrifuge to finally obtain red date and wolfberry functional milk.

[0024] The jujube juice in step 1) and step 2) is refrigerated after being sterilized.

[0025] In the step 3), the added jujube juice accounts for 10% of the total milk weight, and the added wolfberry juice accounts for 15% of the total milk weight.

[0026] Further, the weight of barley syrup added in step 4) accounts for 10% of the total weight of the mixed emulsion.

[0027] Further,...

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Abstract

The invention discloses a preparation method of functional red date modified milk. The method comprises the steps as follows: pits of red dates are removed, the pit-removed red dates are placed in pure water, a juicer is used for juicing until the red dates are completely crushed, the juice is filtered by gauze, pectinase is added for enzymolysis extraction, and a soluble solid matter, namely, reddate juice, is obtained; the red date juice is added to milk and mixed milk is obtained; coix seed syrup and a compound stabilizer are added to the mixed milk, centrifugal treatment is performed in acentrifuge, and the functional red date modified milk is obtained finally. Nutrient ingredients of the red dates, the milk and coix seeds are combined in the modified milk, and the modified milk hasunique flavor, mellow and delicious taste and special sweetness and fragrance of the coix seeds, is pure and natural and is greatly beneficial to human health.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a method for preparing jujube functional blended milk. Background technique [0002] Jujube is the fruit of the jujube tree of the genus Jujube in the family Rhamnaceae. Jujube is one of the earliest fruit varieties discovered in the world, and jujube is not only a unique fruit and vegetable resource in my country, but also a unique and advantageous fruit variety in China. At present, jujube trees are planted in a very wide area in my country, and are planted in all provinces except Tibet and Heilongjiang Province, and more than 98% of the jujube tree planting and nearly 100% of the jujube production in the world are concentrated in our country. Jujube is not only rich in nutrition, but also known as the king of tonics among fruits. The processing technology of jujube has a very long history in our country. In the past, people usually made jujube into snacks such as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156
CPCA23C9/156
Inventor 黄烁
Owner 黄烁
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