Method for preparing beverage containing milk minerals

A milk mineral salt and beverage technology, applied in dairy products, food science, milk preparations, etc., can solve problems such as poor beverage organization, poor beverage taste experience, and poor taste

Inactive Publication Date: 2020-07-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The suspension formed by milk mineral salt with a particle size distribution D90 in the range of 50-100 microns is unstable and prone to precipitation, and the beverage prepared with this milk mineral salt has a poor taste experience; the particle size distribution D90 is in the range of 10-20 microns Although the suspension formed by the milk mineral salt delays the precipitation, it is prone to the problem of agglomeration and flocculation of the milk mineral salt particles. The beverage prepared by using the milk mineral salt has poor texture and bad taste.

Method used

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  • Method for preparing beverage containing milk minerals
  • Method for preparing beverage containing milk minerals
  • Method for preparing beverage containing milk minerals

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] The preparation of embodiment 1 milk mineral salt drink A

[0087] Mix milk mineral salt i, gum arabic, and purified water at a weight ratio of 5:1:19 at 20°C to 30°C to obtain a mixed material; use a ball mill to grind the mixed material at a speed of 2500rpm, during the grinding process, through the circulation The cooling system keeps the temperature of the mixed material at 25°C, and the solid particles are taken every 15 minutes to measure the particle size until the particle size D90 of the solid particles reaches 2.5 microns and the grinding is stopped for a total of 90 minutes. Mix the ground material with purified water at a weight ratio of 1:99 to obtain milk mineral salt suspension A. Add 0.03% (W / W) sodium hexametaphosphate to milk mineral salt suspension A and continue mixing, then add 2% (W / W) ~ 5% (W / W) sucrose and 0.01% (W / W) ~0.05% (W / W) flavoring, after homogenization treatment and UHT ultra-high temperature sterilization, aseptic canning, to obtain ...

Embodiment 2

[0088] The preparation of embodiment 2 milk mineral salt beverage B

[0089] Mix milk mineral salt i, soluble soybean polysaccharide and purified water at a weight ratio of 2:1:7 at 20°C to 30°C to obtain a mixed material; use a ball mill to grind the mixed material at a speed of 2500rpm. During the grinding process, pass The circulating cooling system keeps the temperature of the mixed material at 25°C, and the solid particles are taken every 15 minutes to measure the particle size until the particle size D90 of the solid particles reaches 2.5 microns and the grinding is stopped for a total of 90 minutes. Mix the ground material with purified water at a weight ratio of 1:99 to obtain milk mineral salt suspension B. Add 0.03% (W / W) sodium hexametaphosphate to milk mineral salt suspension B and continue mixing, then add 2% (W / W) ~ 5% (W / W) sucrose and 0.01% (W / W) ~0.05% (W / W) flavoring, after homogenization treatment and UHT ultra-high temperature sterilization, aseptic cann...

Embodiment 3

[0090] The preparation of embodiment 3 high calcium milk C

[0091]Mix milk mineral salt ii, gum arabic, and purified water at a weight ratio of 5:1:19 at 20°C to 30°C to obtain a mixed material; use a ball mill to grind the mixed material at a speed of 2500rpm. The cooling system keeps the temperature of the mixture at 25°C, and the solid particles are taken every 15 minutes to measure the particle size until the particle size D90 of the solid particles reaches 2.5 microns and the grinding is stopped for a total of 90 minutes; the ground material and milk are mixed according to the ratio of 1:300 Mix by weight ratio to obtain milk mineral salt suspension C; add 0.03% (W / W) sodium hexametaphosphate to milk mineral salt suspension C to continue mixing, and then undergo homogenization treatment, UHT ultra-high temperature sterilization, no Bacteria filling to obtain high calcium milk C.

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Abstract

The invention belongs to the field of food, and particularly relates to a method for preparing a beverage containing milk minerals. The method comprises the following steps: (1) mixing the milk minerals, a substance A and water to obtain a mixture; wherein the substance A is Arabic gum and / or soluble soybean polysaccharide, and the weight ratio of the milk minerals to the substance A is (1-9): 1,and the weight ratio of the milk minerals to the water is 1: (1-10); (2) grinding the mixture obtained in the step (1), and finishing grinding when the particle size distribution D90 of solid particles in the mixture is less than or equal to 4 microns, thereby obtaining a ground material; and (3) diluting the ground material obtained in the step (2) to obtain a mixture. For the milk minerals in the beverage prepared by the method, a suspension state can be maintained for a long time without precipitation, and agglomeration and flocculation are avoided; and the beverage is good in stability, long in shelf life, relatively low in sand sense when drinking and fine and smooth in mouthfeel when entering the mouth.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing beverages containing milk mineral salts. Background technique [0002] Milk mineral salts are mixtures of natural minerals extracted from milk that mainly contain phosphates of calcium (e.g. amorphous calcium phosphate Ca 3 (HPO 4 ) 0.2 (PO 4 ) 1.87 ·xH 2 O, calcium hydrogen phosphate CaHPO 4 , β-tricalcium phosphate, β-Ca 3 (PO 4 ) 2 etc.), but also contains magnesium, potassium, sodium and other minerals as well as lactose, protein, fat and so on. Because milk mineral salt has the characteristics of "derived from milk" and "derived from nature", it is widely used in food as a high-quality calcium fortifier. [0003] The solubility of milk mineral salts in neutral and alkaline environments is extremely low, so milk mineral salts in neutral and alkaline beverages mainly exist in the form of solid particles, forming a suspension. At present, the pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/62A23L33/16A23C9/152A23C9/154
CPCA23L2/38A23L2/52A23L2/62A23L33/16A23C9/152A23C9/1522A23C9/154
Inventor 曲鹏华欣春曹宏芳王彩云
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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