Preparation method of coix seed milk and product thereof

Abstract

The invention relates to a preparation method of coix seed milk and a product thereof, the coix seed milk comprises the following raw materials: raw milk, lactase, coix seed powder, gellan gum, microcrystalline cellulose, sucrose fatty acid ester, glyceryl monostearate, glyceryl distearate, buffer salt, amylase, saccharifying enzyme and water, the preparation method comprises the following steps: mixing the coix seed powder and the raw milk, uniformly stirring, and adding a proper amount of water; the preparation method comprises the following steps: sequentially adding amylase and saccharifying enzyme for enzymolysis, then mixing with gellan gum, microcrystalline cellulose, sucrose fatty acid ester, glyceryl monostearate, glyceryl distearate, buffer salt and lactase, performing enzymolysis, and finally performing homogenizing treatment, sterilization and cooling to obtain the coix seed milk. The hydrolysis of starch in the coix seeds and the hydrolysis of lactose in the milk are creatively combined to obtain a certain sweet taste, so that the purpose of zero sweetener is achieved, and the lactose in the milk is subjected to enzymolysis, so that the coix seed milk is more suitable for intestines and stomachs of Chinese people in the Asian region.

Description

Technical Field

[0001] The invention belongs to the field of dairy product processing, and particularly relates to a preparation method of coix seed milk and a product thereof. Background Art

[0002] Job's tears is a functional food raw material that is both medicinal and edible, and has a long history of being eaten. So far, after years of accumulation and exploration, my country's Job's tears industry has gradually developed into an agricultural industry with regional characteristics. The main production areas are mainly distributed in Guizhou, Yunnan, Guangxi, Fujian, Zhejiang, and Taiwan. Modern pharmacological studies have shown that Job's tears not only contain rich nutritional components but also contain many types of bioactive molecules, such as coix esters and fatty acids. Job's tears kernels still contain a variety of bioactive substances such as sterols, triterpenes, polysaccharides, amino acids, vitamins, flavonoids, etc. Job's tears have a variety of pharmacological effects such as anti-tumor, lowering blood sugar, promoting metabolism, inhibiting tumor angiogenesis, improving immunity, preventing skin roughness, and beautifying.

[0003] Lactose intolerance is caused by the lack of lactase in the human intestine, which leads to diarrhea, abdominal pain and other symptoms when consuming dairy products. When the body lacks lactase, the human body cannot digest and degrade lactose, causing lactose to remain in the intestine, resulting in osmotic pressure imbalance and water accumulation. Lactose is then decomposed and fermented by bacteria to produce gas and acid, causing intestinal microecological environment disorders, which leads to a series of symptoms such as nausea, diarrhea, abdominal pain, etc. According to research statistics, about 2 / 3 of the world's population suffers from lactose intolerance, and about 85% of the Chinese population suffers from lactose intolerance.

[0004] In recent years, the concept of medicine and food having the same origin has been deeply rooted in people's minds. However, most of the flavored milk and barley drinks on the market are sweetened by adding extra sweeteners. As consumers' health awareness increases, they have developed a certain aversion to drinks with high sweetener content. Therefore, the development of a barley milk that does not require the addition of sweeteners has broad market prospects. Summary of the invention

[0005] In view of the deficiencies of the prior art, the object of the present invention is to provide a method for preparing coix seed milk and a product thereof.

[0006] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a method for preparing coix seed milk, wherein the raw materials of the coix seed milk include the following components: raw cow's milk, lactase, coix seed powder, gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic glycerol, buffer salt, amylase, saccharifying enzyme and water;

[0008] The preparation method comprises the following steps:

[0009] (1) mixing coix seed powder and raw milk, and stirring evenly to obtain liquid A;

[0010] (2) mixing amylase and feed liquid A, performing enzymolysis, and obtaining feed liquid B;

[0011] (3) mixing saccharifying enzyme and liquid B, performing enzymolysis, and obtaining liquid C;

[0012] (4) mixing gellan gum, microcrystalline cellulose, sucrose fatty acid ester, glyceryl mono- and distearate, buffer salt, lactase and liquid C, and performing enzymolysis to obtain liquid D;

[0013] (5) homogenizing, sterilizing and cooling the material, i.e., liquid D, to obtain the coix seed milk.

[0014] The invention creatively combines the hydrolysis of starch in coix seeds with the hydrolysis of lactose in milk to obtain a certain sweetness, and does not require the addition of additional sweeteners to produce a coix seed flavored milk with zero sucrose and zero lactose and good flavor and stable system. The coix seed milk produced by the method has a unique coix seed flavor and is rich in nutrition. At the same time, the lactose in milk is hydrolyzed by enzymes, making it more suitable for the stomachs of Chinese people in Asia.

[0015] The preparation method of the present invention also solves the problem that the barley milk is easy to block the pipeline and cannot be produced continuously during the production process. There is no phenomenon of coking and blocking the pipeline during the entire production process, no starch gelatinization and wall hanging, and no protein flocculation. The obtained barley milk has a smooth taste, a grain aroma, a sweet taste, good stability, and no precipitation and stratification.

[0016] Preferably, the raw materials of the coix seed milk include the following components in mass percentage: 80-85% raw cow's milk, 0.04-0.08% lactase, 0.5-1.5% coix seed powder, 0.02-0.05% gellan gum, 0.01-0.02% microcrystalline cellulose, 0.01%-0.02% sucrose fatty acid ester, 0.01%-0.02% mono- and distearic acid glyceryl, 0.05-0.08% buffer salt, 0.02-0.04% amylase, 0.01-0.03% saccharifying enzyme and 10%-20% water.

[0017] Among them, 80-85% can be selected from 80%, 81%, 82%, 83%, 84%, 85%, etc.

[0018] 0.04-0.08% can be selected from 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, etc.

[0019] 0.5-1.5% can be selected from 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, etc.

[0020] 0.02-0.05% can be selected from 0.02%, 0.03%, 0.04%, 0.05%, etc.

[0021] 0.05-0.08% can be selected from 0.05%, 0.06%, 0.07%, 0.08%, etc.

[0022] 0.02-0.04% can be selected from 0.02%, 0.03%, 0.04%, etc.

[0023] 0.01-0.03% can be selected from 0.01%, 0.02%, 0.03%, etc.

[0024] 10%-20%, you can choose 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, etc.

[0025] Other specific point values ​​within the above numerical range can be selected and will not be described in detail here.

[0026] Preferably, the buffer salt includes any one of sodium hexametaphosphate, sodium tripolyphosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, sodium bicarbonate or sodium chloride, or a combination of at least two thereof.

[0027] Preferably, the lactase is BONLACTA TM Lactase.

[0028] The present invention has conducted a large number of experimental studies on different raw materials and formulas to improve the product flavor expression and shorten the long lactose enzymatic hydrolysis time in the production process, and finally selected BONLACTA TM Lactase enzymatic hydrolysis is more beneficial to the flavor of the product, shortens the production time, and reduces the energy consumption required for product production.

[0029] Preferably, the stirring temperature in step (1) is 50-55°C (for example, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, etc.), and the time is 10-15min (for example, 10min, 11min, 12min, 13min, 14min, 15min, etc.). Other specific point values ​​within the above numerical range can be selected and will not be described one by one here.

[0030] Preferably, the enzymatic hydrolysis conditions in step (2) are first enzymatic hydrolysis at 65-70°C (for example, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, etc.) for 15-20min (for example, 15min, 16min, 17min, 18min, 19min, 20min, etc.), and other specific point values ​​within the above numerical range can be selected, which will not be repeated here.

[0031] Preferably, the gelatinization is first heated to 82-85°C (for example, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, etc.) for gelatinization for 5-7min (for example, 5min, 6min, 7min, etc.), and then cooled to 50-60°C (for example, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, etc.). Other specific point values ​​within the above numerical range can be selected, and they will not be described one by one here.

[0032] The present invention finds that 65-70°C is the enzymolysis temperature range of amylase. When the temperature is too low, the enzymolysis time becomes longer; when the temperature is too high, the amylase is inactivated, and the pipeline is seriously blocked, and continuous production cannot be achieved. Raising the temperature to 82-85 degrees is the temperature range for starch gelatinization. When the temperature is too low, the gelatinization process cannot be achieved well, resulting in starch hanging on the wall and a rough taste of the final product; when the temperature is too high, the product will produce a slight burnt smell, resulting in a poor flavor of the final product.

[0033] Preferably, the enzymatic hydrolysis in step (3) is microwave-assisted enzymatic hydrolysis.

[0034] Preferably, the conditions for the microwave-assisted enzymatic hydrolysis are 500-550W (e.g., 500W, 510W, 520W, 530W, 540W, 550W, etc.), 50-60°C (e.g., 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, etc.) for 80-100min (e.g., 80min, 85min, 90min, 95min, 110min, etc.), and other specific point values ​​within the above numerical range can be selected, which will not be described one by one here.

[0035] The present invention creatively finds that microwave-assisted saccharifying enzyme hydrolysis can effectively improve the catalytic activity of saccharifying enzyme and the rate of enzymatic hydrolysis reaction compared with direct enzymatic hydrolysis, thereby being more conducive to improving the flavor of the product, shortening the product production time, and improving production efficiency. When the microwave power is 500-550W, the enzymatic hydrolysis activity of saccharifying enzyme can be further improved, and the rate of enzymatic hydrolysis reaction can be increased.

[0036] Preferably, the enzymatic hydrolysis conditions in step (4) are 55-65°C (for example, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, etc.) for 30-60min (for example, 30min, 35min, 40min, 45min, 50min, 55min, 60min, etc.), and other specific point values ​​within the above numerical range can be selected, which will not be repeated here.

[0037] The present invention finds that 55-65° C. is the enzymolysis temperature range of lactase. When the temperature is too low, the enzymolysis time becomes longer; when the temperature is too high, lactase is inactivated, resulting in a poor flavor of the final product.

[0038] Preferably, the homogenization conditions in step (5) are 20-25Mpa (for example, 20Mpa, 21Mpa, 22Mpa, 23Mpa, 24Mpa, 25Mpa, etc.), 70-75°C (for example, 70°C, 71°C, 72°C, 73°C, 74°C, 75°C, etc.), and other specific point values ​​within the above numerical range can be selected, which will not be repeated here.

[0039] Preferably, the sterilization in step (5) is ultra-high temperature sterilization, the temperature is 135-139°C (for example, 135°C, 136°C, 137°C, 138°C, 139°C, etc.), and the time is 4-6s (for example, 4s, 5s, 6s, etc.). Other specific point values ​​within the above numerical range can be selected and will not be described here one by one.

[0040] In a second aspect, the present invention provides coix seed milk prepared according to the method for preparing coix seed milk in the first aspect.

[0041] Compared with the prior art, the present invention has the following beneficial effects:

[0042] The flavored milk in traditional formula milk is often sweetened by adding sweeteners. As consumers' health awareness increases, they have a certain aversion to drinks with high sweetener content. The present invention creatively combines the hydrolysis of starch in coix seeds with the hydrolysis of lactose in milk to obtain a certain sweetness. No additional sweeteners need to be added to produce a zero-sucrose and zero-lactose coix seed flavored milk with good flavor and stable system. The coix seed milk produced by this method has a unique coix seed flavor and is rich in nutrition. At the same time, the lactose in cow's milk is enzymatically hydrolyzed, making it more suitable for the stomachs of Chinese people in Asia.

[0043] The preparation method of the present invention also solves the problem that the barley milk is easy to block the pipeline and cannot be produced continuously during the production process. There is no phenomenon of coking and blocking the pipeline during the entire production process, no starch gelatinization and wall hanging, and no protein flocculation. The obtained barley milk has a smooth taste, a grain aroma, a sweet taste, good stability, and no precipitation and stratification. DETAILED DESCRIPTION

[0044] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0045] In the following examples, unless otherwise specified, the reagents and consumables used were purchased from conventional reagent manufacturers in the field; unless otherwise specified, the experimental methods and technical means used were conventional methods and means in the field.

[0046] The lactase BONLACTA involved in the following examples and comparative examples TM Purchased from Genentech Biotechnology Co., Ltd.

[0047] Amylase was purchased from Shanghai Yuanye Biotechnology Co., Ltd., model number S10003;

[0048] Glucoamylase was purchased from Shanghai Yuanye Biotechnology Co., Ltd., model number S10017;

[0049] Gellan gum was purchased from SPIKE Corporation, USA, with model number HMBP-C;

[0050] Microcrystalline cellulose was purchased from Ruidenmeier (Shanghai) Fiber Trading Co., Ltd. with model number MCG 791F.

[0051] Example 1

[0052] This embodiment provides a kind of coix seed milk, and the formula is as follows:

[0053]

[0054]

[0055] The preparation method is as follows:

[0056] (1) The raw milk in the mixing tank is heated to 52° C., coix seed powder is added, and the mixture is stirred evenly. The mixing tank is kept warm and stirred for 13 minutes to obtain liquid A;

[0057] (2) adding amylase to liquid A, stirring at 67°C for 17 minutes to fully hydrolyze, then raising the temperature to 83°C, gelatinizing for 6 minutes, and cooling to 55°C to obtain liquid B;

[0058] (3) Add saccharifying enzyme to liquid B, stir at 55°C for 90 min under 520W microwave conditions, and fully enzymolyze to obtain liquid C;

[0059] (4) Weigh gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic glycerol, buffer salt, lactase and water according to weight ratio, mix well, add to liquid C, stir at 60° C. for 50 min, mix well and fully enzymatically hydrolyze to obtain liquid D;

[0060] (5) The liquid D is homogenized at 23 MPa and 73° C., and the homogenized liquid is ultra-high temperature sterilized at 137° C. for 4 seconds, and then rapidly cooled to 5° C.;

[0061] (6) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0062] Example 2

[0063] This embodiment provides a kind of coix seed milk, and the formula is as follows:

[0064]

[0065]

[0066] The preparation method is as follows:

[0067] (1) The raw milk in the mixing tank is heated to 55° C., coix seed powder is added, and the mixture is stirred evenly. The mixing tank is kept warm and stirred for 10 minutes to obtain liquid A;

[0068] (2) adding amylase to liquid A, stirring at 70°C for 15 minutes, raising the temperature to 85°C after sufficient enzymatic hydrolysis, gelatinizing for 5 minutes, and cooling to 50°C to obtain liquid B;

[0069] (3) Add saccharifying enzyme to liquid B, stir at 50°C for 100 min under 540W microwave conditions to fully enzymolyze to obtain liquid C;

[0070] (4) Weigh gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic glycerol, buffer salt, lactase and water according to weight ratio, mix well, add to liquid C, stir at 65° C. for 40 min, mix well and fully enzymatically hydrolyze to obtain liquid D;

[0071] (5) The liquid D is homogenized at 20 MPa and 75° C., and the homogenized liquid is ultra-high temperature sterilized at 135° C. for 6 seconds, and then rapidly cooled to 4° C.;

[0072] (6) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0073] Example 3

[0074] This embodiment provides a kind of coix seed milk, and the formula is as follows:

[0075]

[0076]

[0077] The preparation method is as follows:

[0078] (1) The raw milk in the mixing tank is heated to 50° C., coix seed powder is added, and the mixture is stirred evenly. The mixing tank is kept warm and stirred for 15 minutes to obtain liquid A;

[0079] (2) adding amylase to liquid A, stirring at 65°C for 20 min, raising the temperature to 82°C after sufficient enzymatic hydrolysis, gelatinizing for 7 min, and cooling to 60°C to obtain liquid B;

[0080] (3) Add saccharifying enzyme to liquid B, stir at 60°C for 80 min under 500 W microwave conditions, and fully enzymolyze to obtain liquid C;

[0081] (4) Weigh gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic glycerol, buffer salt, lactase and water according to weight ratio, mix well, add to liquid C, stir at 55° C. for 60 min, mix well and fully enzymatically hydrolyze to obtain liquid D;

[0082] (5) The liquid D is homogenized at 25 MPa and 70° C., and the homogenized liquid is ultra-high temperature sterilized at 139° C. for 4 seconds, and then rapidly cooled to 4° C.;

[0083] (6) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0084] Example 4

[0085] This embodiment provides a coix seed milk, which is different from the embodiment 1 only in that in step (3), saccharifying enzyme is added to the liquid B, stirred at 50° C. for 100 min, and fully enzymatically hydrolyzed to obtain liquid C, without microwave assistance, and other conditions remain unchanged.

[0086] Example 5

[0087] This embodiment provides a coix seed milk, which is different from the embodiment 1 only in that in step (3), saccharifying enzyme is added to the feed liquid B, and the feed liquid C is obtained by sufficient enzymolysis under 400W microwave conditions and stirring at 50°C for 100 minutes, while other conditions remain unchanged.

[0088] Example 6

[0089] This embodiment provides a coix seed milk, which is different from the embodiment 1 only in that in step (3), saccharifying enzyme is added to the liquid B, and the liquid B is fully enzymolyzed under 600W microwave conditions and stirred at 50°C for 100 minutes to obtain the liquid C, while other conditions remain unchanged.

[0090] Example 7

[0091] This embodiment provides a barley milk, which is different from the embodiment 1 only in that the gelatinization temperature in step (2) is 75° C., and other conditions remain unchanged.

[0092] Example 8

[0093] This embodiment provides a barley milk, which is different from the embodiment 1 only in that the gelatinization temperature in step (2) is 90° C., and other conditions remain unchanged.

[0094] Example 9

[0095] This embodiment provides a barley milk, which differs from Example 1 only in that an equal amount of lactase is replaced with common commercially available lactase (Lactase Pure 6500L, purchased from Novozymes (China) Biotechnology Co., Ltd.), and other conditions remain unchanged.

[0096] Example 10

[0097] This embodiment provides a barley milk, which is different from the embodiment 1 in that the following preparation method is adopted:

[0098] (1) The raw milk in the mixing tank is heated to 52° C., coix seed powder is added, and the mixture is stirred evenly. The mixing tank is kept warm and stirred for 13 minutes to obtain liquid A;

[0099] (2) adding lactase to liquid A, stirring at 60° C. for 50 min, and obtaining liquid B after sufficient enzymatic hydrolysis;

[0100] (3) Add amylase to liquid B, stir at 67°C for 17 minutes to fully enzymatically hydrolyze, then raise the temperature to 83°C, gelatinize for 6 minutes, and cool to 55°C to obtain liquid C;

[0101] (4) Add saccharifying enzyme to liquid C, stir at 55°C for 90 min under 520W microwave conditions, and fully enzymolyze to obtain liquid D;

[0102] (5) Weigh gellan gum, microcrystalline cellulose, sucrose fatty acid ester, glyceryl mono- and distearate, and buffer salt according to weight ratio, mix well, add to liquid D, and mix well to obtain liquid E;

[0103] (6) The feed liquid E was homogenized at 23 MPa and 73° C., and the homogenized feed liquid was ultra-high temperature sterilized at 137° C. for 4 seconds, and then rapidly cooled to 5° C.;

[0104] (7) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0105] Embodiment 11

[0106] This embodiment provides a barley milk, which is different from the embodiment 1 in that the following preparation method is adopted:

[0107] (1) Heat the water in the mixing tank to 52° C., add coix seed powder, and stir evenly. Keep the mixing tank warm and stir for 13 minutes to obtain liquid A;

[0108] (2) adding amylase to liquid A, stirring at 67°C for 17 minutes to fully hydrolyze, then raising the temperature to 83°C, gelatinizing for 6 minutes, and cooling to 55°C to obtain liquid B;

[0109] (3) Add saccharifying enzyme to liquid B, stir at 55°C for 90 min under 520W microwave conditions, and fully enzymolyze to obtain liquid C;

[0110] (4) Weigh raw milk, gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic glycerol, buffer salt, and lactase according to weight ratio, mix well, add to liquid C, stir at 60° C. for 50 min, mix well, and obtain liquid D after sufficient enzymatic hydrolysis;

[0111] (5) The liquid D is homogenized at 23 MPa and 73° C., and the homogenized liquid is ultra-high temperature sterilized at 137° C. for 4 seconds, and then rapidly cooled to 5° C.;

[0112] (6) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0113] Comparative Example 1

[0114] This comparative example provides a kind of coix seed milk, and the formula is as follows:

[0115] raw material Addition amount (%) raw milk 82 Barley flour 1.0 Amylase 0.066 Glucoamylase 0.044 Gellan Gum 0.04 Microcrystalline Cellulose 0.01 Sucrose fatty acid esters 0.02 Glyceryl mono- and distearate 0.015 Sodium Hexametaphosphate 0.03 Sodium bicarbonate 0.03 Rehydrate to 100

[0116] The preparation method is as follows:

[0117] (1) The raw milk in the mixing tank is heated to 52° C., coix seed powder is added, and the mixture is stirred evenly. The mixing tank is kept warm and stirred for 13 minutes to obtain liquid A;

[0118] (2) adding amylase to liquid A, stirring at 67°C for 17 minutes to fully hydrolyze, then raising the temperature to 83°C, gelatinizing for 6 minutes, and cooling to 55°C to obtain liquid B;

[0119] (3) Add saccharifying enzyme to liquid B, stir at 55°C for 90 min under 520W microwave conditions, and fully enzymolyze to obtain liquid C;

[0120] (4) Weigh gellan gum, microcrystalline cellulose, sucrose fatty acid ester, glyceryl mono- and distearate, and buffer salt according to weight ratio, mix well, add to liquid C, stir at 60° C. for 50 min to obtain liquid D;

[0121] (5) The liquid D was homogenized at 23 MPa and 73° C., and the homogenized liquid was ultra-high temperature sterilized at 137° C. for 4 seconds, followed by rapid cooling to 5° C.

[0122] (6) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0123] Comparative Example 2

[0124] This comparative example provides a kind of coix seed milk, and the formula is as follows:

[0125] raw material Addition amount (%) raw milk 82 <![CDATA[Lactase BONLACTA TM > 0.0825 Barley flour 1.0 Glucoamylase 0.0275 Gellan Gum 0.04 Microcrystalline Cellulose 0.01 Sucrose fatty acid esters 0.02 Glyceryl mono- and distearate 0.015 Sodium Hexametaphosphate 0.03 Sodium bicarbonate 0.03 Rehydrate to 100

[0126] The preparation method is as follows:

[0127] (1) The raw milk in the mixing tank is heated to 52° C., coix seed powder is added, and the mixture is stirred evenly. The mixing tank is kept warm and stirred for 13 minutes to obtain liquid A;

[0128] (2) raising the temperature of liquid A to 83° C., gelatinizing for 6 min, and cooling to 55° C. to obtain liquid B;

[0129] (3) Add saccharifying enzyme to liquid B, stir at 55°C for 90 min under 520W microwave conditions, and fully enzymolyze to obtain liquid C;

[0130] (4) Weigh gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic glycerol, buffer salt, and lactase according to weight ratio, mix well, add to liquid C, stir at 60° C. for 50 min, mix well, and fully enzymatically hydrolyze to obtain liquid D;

[0131] (5) The liquid D was homogenized at 23 MPa and 73° C., and the homogenized liquid was ultra-high temperature sterilized at 137° C. for 4 seconds, followed by rapid cooling to 5° C.

[0132] (6) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0133] Comparative Example 3

[0134] This comparative example provides a kind of coix seed milk, and the formula is as follows:

[0135] raw material Addition amount (%) raw milk 82 <![CDATA[Lactase BONLACTA TM > 0.073 Barley flour 1.0 Amylase 0.037 Gellan Gum 0.04 Microcrystalline Cellulose 0.01 Sucrose fatty acid esters 0.02 Glyceryl mono- and distearate 0.015 Sodium Hexametaphosphate 0.03 Sodium bicarbonate 0.03 Rehydrate to 100

[0136] The preparation method is as follows:

[0137] (1) The raw milk in the mixing tank is heated to 52° C., coix seed powder is added, and the mixture is stirred evenly. The mixing tank is kept warm and stirred for 13 minutes to obtain liquid A;

[0138] (2) adding amylase to liquid A, stirring at 67°C for 17 minutes to fully hydrolyze, then raising the temperature to 83°C, gelatinizing for 6 minutes, and cooling to 55°C to obtain liquid B;

[0139] (3) Weigh gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic glycerol, buffer salt, and lactase according to weight ratio, mix well, add to liquid B, stir at 60° C. for 50 min, mix well, and fully enzymatically hydrolyze to obtain liquid C;

[0140] (4) The liquid C was homogenized at 23 MPa and 73° C., and the homogenized liquid was ultra-high temperature sterilized at 137° C. for 4 seconds, and then rapidly cooled to 5° C.

[0141] (5) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0142] Test Example 1

[0143] This test example conducted a sensory evaluation on the coix seed milk prepared in Examples 1-11 and Comparative Examples 1-3.

[0144] The appearance, aroma, sweetness and taste of the coix seed milk prepared in Examples 1-11 and Comparative Examples 1-3 were evaluated respectively. The evaluation criteria are shown in Table 1, and the results are shown in Table 2.

[0145] Table 1

[0146] Evaluation indicators Evaluation Rules Rating score Appearance Bright color and uniform texture 0-10 aroma With grain aroma 0-10 Sweetness Moderate sweetness and mild taste 0-10 taste Pleasant and harmonious taste, good palatability 0-10

[0147] Table 2

[0148]

[0149]

[0150] As shown in Table 2, the final product of coix seed milk obtained in Examples 1-3 has a smooth taste, a grain aroma, a sweet taste, and a total score of more than 35. The products obtained in Examples 1-3 were subjected to lactose determination (GB5009.8-2016 Method 1), and the results showed that the lactose content of coix seed milk obtained by the method of the present invention was less than 0.5 g / 100 ml, which met the zero lactose product standard, and the product had no coking and clogging of the pipeline during the entire production process, no starch gelatinization and wall hanging, and no protein flocculation.

[0151] By comparing Example 1 with Example 4, it can be found that the process of using microwave-assisted saccharifying enzyme hydrolysis can effectively improve the efficiency of saccharifying enzyme hydrolysis, thereby enhancing the aroma, sweetness and taste of the cereals in coix milk.

[0152] By comparing Example 1 with Examples 5-6, it can be found that the use of specific microwave conditions can further improve the efficiency of saccharifying enzyme hydrolysis, thereby further improving the aroma and sweetness of the cereals in the coix seed milk.

[0153] By comparing Example 1 with Examples 7-8, it can be found that the use of a specific gelatinization temperature can better achieve the gelatinization process. When the temperature is too low, the gelatinization process cannot be achieved well, resulting in starch sticking to the wall and a rough taste of the final product; when the temperature is too high, the product will produce a slight burnt smell, resulting in a poor flavor of the final product.

[0154] By comparing Example 1 with Example 9, it can be found that the specific lactase BONLACTA TM Compared with the common commercially available lactase, it can further improve the enzymatic hydrolysis efficiency, is more conducive to the flavor of the product, and shortens the production time of the product.

[0155] Comparing Example 1 with Examples 10-11, it can be found that the order of adding coix seed powder, raw cow's milk, and amylase, saccharifying enzyme, and lactase will also affect the sensory evaluation of coix seed milk. When lactase is added first for enzymolysis in Example 10, it will not only affect the flavor of coix seed milk, but also increase production time and reduce production efficiency. When the order of adding raw cow's milk is changed in Example 11, it will cause pipeline blockage and continuous production will not be possible. Some products are taken for sensory evaluation, and the scores of appearance, aroma, sweetness, and taste are only 5, 4, 4, 5, which has a great impact on the quality of coix seed milk.

[0156] Comparing Example 1 with Comparative Example 1, it can be found that the lack of lactase enzymolysis step greatly affects the sweetness and taste, and the sensory evaluation is much lower than that of Example 1. The coix milk obtained in Comparative Example 1 was subjected to lactose determination (GB5009.8-2016 Method 1), and the results showed that the lactose content of the product obtained in this Comparative Example 1 was greater than 0.5g / 100ml, which did not meet the zero lactose product standard.

[0157] By comparing Example 1 with Comparative Example 2, it can be found that due to the lack of the lactase enzymatic hydrolysis step, the produced coix seed milk has a serious pipeline blockage problem and cannot be produced continuously.

[0158] By comparing Example 1 with Comparative Example 3, it can be found that due to the lack of the saccharifying enzyme hydrolysis step, the produced coix seed milk has a rough taste, reduced cereal aroma, and average sweetness.

[0159] Test Example 2

[0160] This test example evaluates the stability of the coix seed milk prepared in Examples 1-11 and Comparative Examples 1-3.

[0161] The coix seed milk prepared in Examples 1-11 and Comparative Examples 1-3 were placed for 30 days to observe whether precipitation and stratification occurred.

[0162] Table 3

[0163]

[0164]

[0165] It can be seen from the data in Table 3 that the coix seed milk prepared by the preparation method of the present invention has stable properties and will not precipitate or stratify after being left for 30 days.

[0166] By comparing Example 1 with Examples 7-8, it can be seen that the gelatinization temperature has a great influence on the stability of the product. If the gelatinization temperature is too high or too low, the produced product will be unstable, and slight precipitation and stratification will occur after being placed.

[0167] By comparing Example 1 and Example 11, it can be seen that changing the order of adding raw materials will affect the production of the product and even cause the pipeline to be blocked, making it impossible to achieve continuous production.

[0168] By comparing Example 1 with Comparative Examples 2-3, it can be seen that amylase and saccharifying enzyme play a great role in improving the stability of coix milk. When amylase is not added in Comparative Example 2, the pipeline is blocked and continuous production cannot be achieved. When saccharifying enzyme is not added in Comparative Example 3, the product produced has obvious stratification after 15 minutes of standing, and the stability is very poor.

[0169] The applicant declares that the present invention illustrates the technical solution of the present invention through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned embodiments, that is, it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of various raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

[0170] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0171] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A method for preparing coix seed milk, characterized in that: The raw materials of the coix seed milk include the following components: raw cow's milk, lactase, coix seed powder, gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic glycerol, buffer salt, amylase, saccharifying enzyme and water; The preparation method comprises the following steps: (1) mixing coix seed powder and raw milk, and stirring evenly to obtain liquid A; (2) mixing amylase and liquid A, performing enzymolysis and gelatinization to obtain liquid B; (3) mixing saccharifying enzyme and liquid B, performing enzymolysis, and obtaining liquid C; (4) mixing gellan gum, microcrystalline cellulose, sucrose fatty acid ester, glyceryl mono- and distearate, buffer salt, lactase, water and liquid C, and performing enzymolysis to obtain liquid D; (5) The liquid D is homogenized, sterilized, and cooled to obtain the coix seed milk.

2. The method for preparing coix seed milk according to claim 1, characterized in that: The raw materials of the coix seed milk include the following components in percentage by mass: 80-85% of raw cow's milk, 0.04-0.08% of lactase, 0.5-1.5% of coix seed powder, 0.02-0.05% of gellan gum, 0.01-0.02% of microcrystalline cellulose, 0.01%-0.02% of sucrose fatty acid ester, 0.01%-0.02% of mono- and distearic acid glyceryl, 0.05-0.08% of buffer salt, 0.02-0.04% of amylase, 0.01-0.03% of saccharifying enzyme and 10%-20% of water.

3. The method for preparing coix seed milk according to claim 1 or 2, characterized in that: The buffer salt includes any one of sodium hexametaphosphate, sodium tripolyphosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, sodium bicarbonate or sodium chloride, or a combination of at least two thereof.

4. The method for preparing coix seed milk according to any one of claims 1 to 3, characterized in that: The stirring temperature in step (1) is 50-55° C. and the stirring time is 10-15 min.

5. The method for preparing coix seed milk according to any one of claims 1 to 4, characterized in that: The enzymatic hydrolysis conditions in step (2) are as follows: first, enzymatic hydrolysis at 65-70° C. for 15-20 min; Preferably, the gelatinization is performed by first heating the temperature to 82-85°C for 5-7 minutes and then cooling the temperature to 50-60°C.

6. The method for preparing coix seed milk according to any one of claims 1 to 5, characterized in that: The enzymatic hydrolysis in step (3) is microwave-assisted enzymatic hydrolysis; The conditions of the microwave-assisted enzymolysis are 500-550W and 50-60°C for 80-100 minutes.

7. The method for preparing coix seed milk according to any one of claims 1 to 6, characterized in that: The enzymatic hydrolysis conditions in step (4) are 55-65° C. for 30-60 min.

8. The method for preparing coix seed milk according to any one of claims 1 to 7, characterized in that: The homogenization conditions in step (5) are 20-25Mpa, 70-75°C.

9. The method for preparing coix seed milk according to any one of claims 1 to 8, characterized in that: The sterilization in step (5) is ultra-high temperature sterilization, the temperature is 135-139° C., and the time is 4-6 seconds.

10. A coix seed milk prepared according to the method for preparing coix seed milk according to any one of claims 1 to 9.

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