Sucrose-free five-black milk as well as preparation method and application thereof

Abstract

The invention relates to sucrose-free five-black milk as well as a preparation method and application thereof. The sucrose-free five-black milk comprises the following raw materials: raw milk, a black rice extract, a black bean extract, a black sesame extract, a lycium ruthenicum extract, a mulberry extract, gellan gum, microcrystalline cellulose, sucrose fatty acid ester, glyceryl monostearate, glyceryl distearate and water. The raw materials of the sucrose-free five-black milk do not contain a sweetening agent. According to the invention, extracts of five black cereals or black fruits including black rice, black beans, black sesames, lycium ruthenicum and mulberries are added into milk, and the combination of the five components can improve the sweetness of a cow milk product and ensure the taste and flavor expression of the beverage under the condition of not additionally adding a sweetening agent; in addition, the stability of a product system can be further improved, and the prepared product also has the effect of improving the intestinal environment.

Description

Technical Field

[0001] The invention belongs to the field of dairy products, and specifically relates to zero-sucrose five-dark milk and a preparation method and application thereof. Background Art

[0002] Traditional Chinese medicine believes that the five internal organs can be nourished by imagining the five colors. The so-called five colors, namely green, red, yellow, white and black, have corresponding relationships with the five elements of wood, fire, earth, metal and water and the five internal organs of liver, heart, spleen, lung and kidney. Among them, traditional Chinese medicine believes that black belongs to water and corresponds to the kidney. Imagining black can nourish the kidney, such as black foods such as black beans and black sesame. Black rice, also known as "medicinal rice", has the effects of nourishing yin and kidney, invigorating qi and promoting blood circulation. Black rice is rich in physiologically active substances such as alkaloids and sterols, which have the effects of scavenging free radicals and regulating immunity; black beans are the black seeds of the leguminous plant soybean, which are rich in nutrients such as protein, unsaturated fatty acids, phospholipids and vitamin E; black sesame, also known as black sesame, sesame, giant sesame, etc., is the dried mature seeds of the sesame plant of the genus Sesame in the family Sesame (Sesame family). The surface is black, flat and oval, smooth or with reticular wrinkles, and there is a brown dot-shaped hilum at the tip. Black sesame is a traditional Chinese medicine for nourishing the liver and kidneys in my country and has great medicinal value.

[0003] Black fruit refers to fruits with black skin or flesh, such as black grapes, black wolfberry, mulberry, black plum, etc. These fruits are generally rich in pigment substances, such as proanthocyanidins and chlorophyll, and have strong antioxidant properties. Among them, black wolfberry is rich in polysaccharides, anthocyanins, anthocyanins, proanthocyanidins and phenolic acids and other nutrients, which have the effects of enhancing immunity, lowering blood lipids, and resisting fatigue. Anthocyanins are a natural water-soluble pigment with multiple biological activities and extremely high nutritional value. It is a good tonic. Mulberry, also known as mulberry date, mulberry fruit, mulberry, mulberry, black mulberry, etc., is a plant of the Moraceae family and the genus Morus. Mulberry is rich in nutrients and contains various nutrients necessary for the human body.

[0004] Raw cow's milk is rich in immunoglobulins, which can effectively resist viruses and supplement calcium necessary for growth and development. In the prior art, beverages prepared by combining black food components with cow's milk often need to be sweetened by adding additional sweeteners. However, beverages with too much sweeteners are not suitable for long-term drinking by diabetics and some people with low sugar requirements; beverages without added sweeteners have a slightly worse taste, affecting palatability. Therefore, it is of great value to provide a milk beverage containing black food components that does not require additional sweeteners, has a good taste, and has a stable system. Summary of the invention

[0005] In view of the deficiencies in the prior art, the object of the present invention is to provide a zero-sucrose five-dark milk and a preparation method and application 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 zero sucrose five black milk, wherein the raw materials of the zero sucrose five black milk include raw milk, black rice extract, black bean extract, black sesame extract, black wolfberry extract, mulberry extract, gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic acid glyceryl and water;

[0008] The raw materials of the zero-sucrose five-dark milk do not contain sweeteners.

[0009] In the present invention, five kinds of black grain extracts or black fruit extracts, including black rice extract, black bean extract, black sesame extract, black wolfberry extract and mulberry extract, are used in combination. It is found that the five components can cooperate with each other to improve the taste of the beverage and the palatability without adding additional sweeteners, and can synergistically improve the effect of the product in improving the intestinal environment.

[0010] Preferably, the raw materials of the zero sucrose five black milk include 78-90 parts of raw milk, 0.5-3 parts of black rice extract, 0.5-2 parts of black bean extract, 1-3 parts of black sesame extract, 0.5-2 parts of black wolfberry extract, 0.5-2 parts of mulberry extract, 0.01-0.08 parts of gellan gum, 0.01-0.05 parts of microcrystalline cellulose, 0.01-0.05 parts of sucrose fatty acid ester, 0.01-0.05 parts of mono- and distearic acid glyceryl, and 5-20 parts of water, by weight.

[0011] The above “78-90 parts” may be, for example, 78 parts, 79 parts, 80 parts, 81 parts, 82 parts, 83 parts, 84 parts, 85 parts, 86 parts, 88 parts, 90 parts, etc.;

[0012] The above-mentioned “0.5-3 parts” can be, for example, 0.5 parts, 0.8 parts, 1 parts, 1.2 parts, 1.5 parts, 1.8 parts, 2 parts, 2.2 parts, 2.5 parts, 2.8 parts, 3 parts, etc.;

[0013] The above-mentioned “0.5-2 parts” can be, for example, 0.5 parts, 0.6 parts, 0.8 parts, 1 parts, 1.2 parts, 1.4 parts, 1.5 parts, 1.6 parts, 1.8 parts, 2 parts, etc.;

[0014] The above-mentioned “1-3 parts” can be, for example, 1 part, 1.2 parts, 1.5 parts, 1.8 parts, 2 parts, 2.2 parts, 2.5 parts, 2.8 parts, 3 parts, etc.;

[0015] The above-mentioned “0.01-0.08 parts” can be, for example, 0.01 parts, 0.02 parts, 0.03 parts, 0.04 parts, 0.05 parts, 0.06 parts, 0.07 parts, 0.08 parts, etc.;

[0016] The above-mentioned “0.01-0.05 parts” can be, for example, 0.01 parts, 0.015 parts, 0.02 parts, 0.025 parts, 0.03 parts, 0.035 parts, 0.04 parts, 0.045 parts, 0.05 parts, etc.;

[0017] The above-mentioned "5-20 parts" can be, for example, 5 parts, 7 parts, 10 parts, 12 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, etc. Other specific point values ​​within this numerical range can be selected, and they will not be repeated here one by one;

[0018] In the present invention, when the dosage ratio of each component in the raw material is within the above-mentioned specific range, it has a better effect of improving the taste of the beverage, enhancing the stability of the system and improving the intestinal environment.

[0019] The black rice extract involved in the present invention is not limited to its specific preparation process. When it is prepared by the following process, the synergistic effect of the black rice extract and the other four components in improving the taste of the beverage, enhancing the stability of the system and improving the intestinal environment is more significant.

[0020] Preferably, the black rice extract is prepared by a preparation method comprising the following steps:

[0021] The black rice is dried and ground, mixed with a complex enzyme and water, subjected to ultrasonic-assisted extraction treatment, the treated solution is centrifuged, the precipitate is mixed with water, subjected to microwave extraction, centrifuged, the supernatant is collected and combined, the enzyme is inactivated, and then freeze-dried to obtain the black rice extract;

[0022] The complex enzyme comprises a combination of α-amylase, α-1,4-glucose hydrolase, xylanase and ficin.

[0023] In the present invention, it is unexpectedly found that when a composite enzyme comprising four enzymes, namely, α-amylase, α-1,4-glucose hydrolase, xylanase and ficin, is used to perform enzymatic extraction and treatment of the nutrients and related active substances in black rice, the combination of the four enzymes can synergistically enhance the effect and obtain a better extraction effect. The prepared black rice extract has a high starch dissolution amount and is fully saccharified, and contains a variety of highly nutritious and active components. While further enhancing the flavor expression of the product, it has a better stabilizing system and the effect of improving the intestinal environment.

[0024] Preferably, the mass ratio of α-amylase, α-1,4-glucose hydrolase, xylanase and ficin is (1-5):(0.5-3):(2-4):(0.05-0.5);

[0025] The above “1-5” may be, for example, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, etc.;

[0026] The above-mentioned “0.5-3” may be, for example, 0.5, 0.8, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3;

[0027] The above-mentioned “2-4” may be, for example, 2, 2.2, 2.5, 2.8, 3, 3.2, 3.5, 3.8, 4, etc.;

[0028] The above-mentioned “0.05-0.5” can be, for example, 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, etc.;

[0029] In the present invention, when the dosage ratio of the four enzymes in the composite enzyme is within the above-mentioned specific range, the enzymatic extraction effect of the relevant components in black rice can be further improved.

[0030] Preferably, the enzyme inactivation temperature is 95-100°C, for example, it can be 95°C, 95.5°C, 96°C, 96.5°C, 97°C, 97.5°C, 98°C, 98.5°C, 99°C, 99.5°C, 100°C, and the time is 6-10s; for example, it can be 6s, 6.5s, 7s, 7.5s, 8s, 8.5s, 9s, 9.5s, 10s, etc. Other specific point values ​​within this numerical range can be selected, and they will not be described one by one here.

[0031] Preferably, the added amount of the complex enzyme is 1%-6% of the weight of black rice, for example, it can be 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, etc. Other specific point values ​​within this numerical range can be selected, which will not be repeated here.

[0032] Preferably, the ratio of black rice to water is 1g:(50-100)mL, for example, it can be 1g:50mL, 1g:55mL, 1g:60mL, 1g:65mL, 1g:70mL, 1g:75mL, 1g:80mL, 1g:85mL, 1g:90mL, 1g:92mL, 1g:95mL, 1g:100mL, etc. Other specific point values ​​within this numerical range can be selected, and they will not be repeated here one by one.

[0033] Preferably, the power of the ultrasonic wave is 200-400W, for example 200W, 250W, 300W, 350W, 400W, etc., and the time is 70-125min, for example 70min, 75min, 80min, 85min, 90min, 100min, 110min, 120min, 125min, etc.; the power of the microwave is 200-800W, for example 200W, 300W, 400W, 500W, 600W, 700W, 800W, etc., and the time of the microwave is 10-60s, for example 10s, 20s, 30s, 40s, 50s, 60s, etc. Other specific point values ​​within the numerical range can be selected, and they will not be described one by one here.

[0034] The black wolfberry extract and mulberry extract involved in the present invention are not limited to their specific preparation processes. When they are prepared using the following process, the synergistic effect with the other four components in improving the taste of the beverage, enhancing the stability of the system and improving the intestinal environment is more significant.

[0035] Preferably, the black wolfberry extract or mulberry extract is prepared by a preparation method comprising the following steps:

[0036] The black wolfberry or mulberry is freeze-dried and crushed, the extract powder is mixed with a solution containing a low eutectic solvent for extraction, the extract is centrifuged to obtain the supernatant, concentrated and dried to obtain the product.

[0037] When low eutectic solvent extraction is used to extract black wolfberry or mulberry raw materials, the extraction effect can be further improved. Compared with conventional heating reflux extraction, the nutritional active substances in the two can be more effectively extracted, and the obtained extract has a better effect.

[0038] Preferably, the deep eutectic solvent is obtained by reacting a hydrogen bond acceptor and a hydrogen bond donor.

[0039] Preferably, the hydrogen bond donor is selected from any one or a combination of at least two of propylene glycol, malic acid, xylitol, glycerol, glycerol, glucose, glycolic acid, citric acid, L-ascorbic acid, polyethylene glycol, fructose or L-proline, preferably a combination of fructose and L-proline;

[0040] Preferably, the hydrogen bond acceptor is selected from any one or a combination of at least two of betaine, choline chloride or acetamide, preferably betaine.

[0041] Preferably, the molar ratio of the hydrogen bond acceptor to the hydrogen bond donor is (2-8):(1-3);

[0042] The above “2-8” may be, for example, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, etc.;

[0043] The above-mentioned "1-3" can be, for example, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3, etc. Other specific point values ​​within this numerical range can be selected, and they will not be elaborated here one by one.

[0044] Preferably, the solution containing the low eutectic solvent also includes water, and the mass ratio of the low eutectic solvent to water in the mixed solvent is 10:1-1:1, for example, it can be 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, 1:1, etc. Other specific point values ​​within this numerical range can be selected, and they will not be described one by one here.

[0045] Preferably, the solid-liquid ratio of the black wolfberry or mulberry to the solution containing the low eutectic solvent is 1: (5-20) g / mL, for example, it can be 1: 5g / mL, 1: 6g / mL, 1: 8g / mL, 1: 10g / mL, 1: 12g / mL, 1: 15g / mL, 1: 16g / mL, 1: 18g / mL, 1: 20g / mL, etc., and other specific point values ​​within the numerical range can be selected, which will not be repeated here.

[0046] Preferably, the extraction temperature is 30-90°C, for example, it can be 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, 90°C, etc.; the time is 10-60min, for example, it can be 10min, 15min, 20min, 25min, 30min, 35min, 40min, 45min, 50min, 55min, 60min, etc., and other specific point values ​​within the numerical range can be selected, which will not be described one by one here.

[0047] Preferably, the black bean extract or the black sesame extract is prepared by a preparation method comprising the following steps:

[0048] The washed black beans or black sesame seeds are dried, crushed and sieved to obtain the black bean extract or black sesame extract.

[0049] In a second aspect, the present invention provides a method for preparing the zero sucrose five black milk according to the first aspect, the preparation method comprising the following steps:

[0050] Raw milk, black rice extract, black bean extract, black sesame extract, black wolfberry extract, mulberry extract, gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic acid glyceryl and water are mixed and homogenized, and the homogenized mixture is sterilized to obtain the zero sucrose five black milk.

[0051] In a third aspect, the present invention provides a use of the zero sucrose and five black milk according to the first aspect in the preparation of a product for improving the intestinal environment.

[0052] Compared with the prior art, the present invention has the following beneficial effects:

[0053] In the present invention, extracts of five kinds of black grains or black fruits, namely black rice, black beans, black sesame, black wolfberry and mulberry, are added to milk. The combined use of the five components can further enhance the sweetness of dairy products without adding additional sweeteners, ensure the taste and flavor expression of the beverage, and can also further improve the stability of the product system. The product has the effect of improving the intestinal environment. DETAILED DESCRIPTION

[0054] In order to further explain the technical means and effects adopted by the present invention, the technical solution of the present invention is further described below in conjunction with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

[0055] The raw cow milk involved below comes from Bright Emulsion Co., Ltd.; gellan gum was purchased from Spikalco, USA, with model number HMBP-C; microcrystalline cellulose was purchased from Redenmeier (Shanghai) Fiber Trading Co., Ltd. with model number MCG791F; α-amylase was purchased from Novozymes with model number BAN480I; α-1,4 glucose hydrolase was purchased from Novozymes with model number saccharification enzyme AMG300L; xylanase was purchased from Shanghai Yuanye Biotechnology Co., Ltd. with model number S23566; and fig protease was purchased from Shanghai Yuanye Biotechnology Co., Ltd. with model number V30095.

[0056] Preparation Example 1

[0057] This preparation example provides a black rice extract, which is prepared by the following method:

[0058] (1) drying and grinding black rice, mixing with α-amylase, xylanase, ficin and water, performing enzymolysis at 65° C. for 20 min, then heating to 85° C., gelatinizing for 5 min, cooling to 50° C., adding α-1,4-glucose hydrolase, and saccharifying at 50° C. for 100 min, wherein the total addition amount of the complex enzyme (α-amylase+α-1,4-glucose hydrolase+xylanase+ficin, mass ratio of 3:2:2:0.3) is 3% of the mass of the black rice, the solid-liquid ratio of black rice to water is 1 g:75 mL, and the whole enzymolysis (including saccharification) is performed under ultrasonic conditions, and the ultrasonic power is 300 W;

[0059] (2) After the treated solution is centrifuged, the supernatant is collected, the precipitate is mixed with water and subjected to microwave extraction at a power of 450 W for 30 s, the supernatant is collected and combined, the enzyme is instantly inactivated at a high temperature of 100° C. for 6 s, and the extract is freeze-dried to obtain a black rice extract.

[0060] This preparation example also provides a black wolfberry extract and a mulberry extract, which are prepared by the following method:

[0061] The black wolfberry and mulberry were freeze-dried, crushed and sieved, and respectively mixed with a solution containing a low eutectic solvent [(fructose + L-proline): betaine = 4:1, glucose: L-proline = 1:1, molar ratio] for leaching, wherein the mass ratio of the low eutectic solvent to water in the solution was 6:1, and the solid-liquid ratio of the black wolfberry or mulberry to the solution containing the low eutectic solvent was 1:10 g / mL, and the leaching was carried out under the condition of water bath heating at 60°C for 30 min;

[0062] (2) After the extract is centrifuged, the supernatant is collected, the precipitate is mixed with water, the extraction process in step (1) and the centrifugation step in step (2) are repeated once, the supernatant is collected and combined, and freeze-dried to obtain black wolfberry extract and mulberry extract, respectively.

[0063] This preparation example also provides a black bean extract and a black sesame extract, which are prepared by the following method:

[0064] The washed black beans and black sesame seeds are dried, ground, crushed and sieved to obtain black bean extract and black sesame extract.

[0065] Preparation Example 2

[0066] This preparation example provides a black rice extract, which is prepared by the following method:

[0067] (1) drying and grinding black rice, mixing with α-amylase, xylanase, ficin and water, performing enzymolysis at 70° C. for 15 min, then heating to 82° C., gelatinizing for 7 min, cooling to 60° C., adding α-1,4-glucose hydrolase, and saccharifying at 60° C. for 80 min, wherein the total addition amount of the complex enzyme (α-amylase+α-1,4-glucose hydrolase+xylanase+ficin, mass ratio of 5:0.5:3:0.06) is 1.5% of the mass of the black rice, the solid-liquid ratio of black rice to water is 1 g:50 mL, and the whole enzymolysis (including saccharification) is performed under ultrasonic conditions, and the ultrasonic power is 400 W;

[0068] (2) After the treated solution is centrifuged, the supernatant is collected, the precipitate is mixed with water and subjected to microwave extraction at a power of 700 W for 12 s, the supernatant is collected and combined, the enzyme is instantly inactivated at a high temperature of 98° C. for 8 s, and the extract is freeze-dried to obtain a black rice extract.

[0069] This preparation example also provides a black wolfberry extract and a mulberry extract, which are prepared by the following method:

[0070] The black wolfberry and mulberry were freeze-dried, crushed and sieved, and respectively mixed with a solution containing a low eutectic solvent [(glucose + citric acid): choline chloride = 7:1, glucose: citric acid = 3:2, molar ratio] for leaching, wherein the mass ratio of the low eutectic solvent to water in the solution was 3:1, and the solid-liquid ratio of the black wolfberry or mulberry to the solution containing the low eutectic solvent was 1:6 g / mL. The leaching was carried out under the condition of water bath heating at a temperature of 35° C. for 52 min;

[0071] (2) After the extract is centrifuged, the supernatant is collected, the precipitate is mixed with water, the extraction process in step (1) and the centrifugation step in step (2) are repeated once, the supernatant is collected and combined, and freeze-dried to obtain black wolfberry extract and mulberry extract, respectively.

[0072] Preparation Example 3

[0073] This preparation example provides a black rice extract, which is prepared by the following method:

[0074] (1) drying and grinding black rice, mixing with α-amylase, xylanase, ficin and water, performing enzymolysis at 60° C. for 25 min, then heating to 80° C., gelatinizing for 8 min, cooling to 50° C., adding α-1,4-glucose hydrolase, and saccharifying at 55° C. for 90 min, wherein the total addition amount of the complex enzyme (α-amylase+α-1,4-glucose hydrolase+xylanase+ficin, mass ratio of 1:3:4:0.5) is 5% of the mass of the black rice, the solid-liquid ratio of black rice to water is 1 g:90 mL, and the whole enzymolysis (including saccharification) is performed under ultrasonic conditions, and the ultrasonic power is 200 W;

[0075] (2) After the treated solution is centrifuged, the supernatant is collected, the precipitate is mixed with water and subjected to microwave extraction at a power of 600 W for 20 s, the supernatant is collected and combined, the enzyme is instantly inactivated at 96° C. for 9 s, and the extract is freeze-dried to obtain a black rice extract.

[0076] This preparation example also provides a black wolfberry extract and a mulberry extract, which are prepared by the following method:

[0077] The black wolfberry and mulberry were freeze-dried, crushed and sieved, and respectively mixed with a solution containing a low eutectic solvent [(malic acid + xylitol): choline chloride = 3:1, malic acid: xylitol = 4:1, molar ratio] for leaching, wherein the mass ratio of the low eutectic solvent to water in the solution was 8:1, and the solid-liquid ratio of the black wolfberry or mulberry to the solution containing the low eutectic solvent was 1:18 g / mL. The leaching was carried out under the condition of water bath heating at a temperature of 80° C. for 20 min;

[0078] (2) After the extract is centrifuged, the supernatant is collected, the precipitate is mixed with water, the extraction process in step (1) and the centrifugation step in step (2) are repeated once, the supernatant is collected and combined, and freeze-dried to obtain black wolfberry extract and mulberry extract, respectively.

[0079] Preparation Example 4

[0080] This preparation example provides a black rice extract, which uses the dried and ground black rice in Preparation Example 1. The preparation method thereof is different from that in Preparation Example 1 only in that the enzyme composition in the complex enzyme is different, that is, α-amylase is not contained, and the reduced portion thereof is proportionally distributed to the three enzymes of α-1,4-glucose hydrolase, xylanase, and ficin. Other processing processes and related parameters are referred to Preparation Example 1.

[0081] Preparation Example 5

[0082] This preparation example provides a black rice extract, which uses the dried and ground black rice in Preparation Example 1. The preparation method thereof is different from that in Preparation Example 1 only in the enzyme composition in the complex enzyme, that is, it does not contain α-1,4-glucose hydrolase, and its reduced portion is proportionally distributed to the three enzymes of α-amylase, xylanase, and ficin. Other processing processes and related parameters are referred to Preparation Example 1.

[0083] Preparation Example 6

[0084] This preparation example provides a black rice extract, which uses the dried and ground black rice in Preparation Example 1. The preparation method thereof is different from that in Preparation Example 1 only in that the enzyme composition in the complex enzyme is different, that is, xylanase is not contained, and the reduced portion thereof is proportionally distributed to the three enzymes of α-amylase, α-1,4-glucose hydrolase, and ficin. Other processing processes and related parameters are referred to Preparation Example 1.

[0085] Preparation Example 7

[0086] This preparation example provides a black rice extract, which uses the dried and ground black rice in Preparation Example 1. The preparation method thereof is different from that in Preparation Example 1 only in that the enzyme composition in the complex enzyme is different, that is, ficin is not contained, and its reduced portion is proportionally distributed to three enzymes: α-amylase, α-1,4-glucose hydrolase, and xylanase. Other processing processes and related parameters are referred to Preparation Example 1.

[0087] Preparation Example 8

[0088] This embodiment provides a black wolfberry extract and a mulberry extract, which are prepared by the following method:

[0089] The black wolfberry and mulberry were freeze-dried, crushed and sieved, and mixed with water at a solid-liquid ratio of 1g:15mL, respectively, and heated under reflux for extraction for 3h. After extraction, the supernatant was centrifuged and the precipitate was added with water, and the above extraction and centrifugation processes were repeated once. The two supernatants were combined, concentrated and freeze-dried to obtain black wolfberry extract and mulberry extract, respectively.

[0090] Example 1

[0091] This embodiment provides a zero sucrose five black milk, and its formula is as follows (by mass):

[0092] 80 parts of raw milk, 1 part of black rice extract (Preparation Example 1), 1 part of black bean extract (Preparation Example 1), 2 parts of black sesame extract (Preparation Example 1), 1.2 parts of black wolfberry extract (Preparation Example 1), 1 part of mulberry extract (Preparation Example 1), 0.04 parts of gellan gum, 0.01 parts of microcrystalline cellulose, 0.02 parts of sucrose fatty acid ester, 0.015 parts of mono- and distearic acid glyceryl, add water to make up to 100 parts.

[0093] Its preparation method is:

[0094] (1) Heat the raw milk in a mixing tank to 55° C., add black rice extract, and stir for 10 minutes;

[0095] (2) weighing the remaining components by mass, mixing them evenly, adding them to the raw milk containing the black rice extract in step (1), stirring at 55° C. for 15 min, and homogenizing (20 MPa, 75° C.) for 30 s;

[0096] (3) subjecting the homogenized liquid to ultra-high temperature sterilization at 85°C for 15 seconds, followed by rapid cooling to 5°C;

[0097] (8) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0098] Example 2

[0099] This embodiment provides a zero sucrose five black milk, and its formula is as follows (by mass):

[0100] 85 parts of raw milk, 1.9 parts of black rice extract (Preparation Example 2), 0.5 parts of black bean extract (Preparation Example 1), 2.8 parts of black sesame extract (Preparation Example 1), 0.5 parts of black wolfberry extract (Preparation Example 2), 0.5 parts of mulberry extract (Preparation Example 2), 0.02 parts of gellan gum, 0.04 parts of microcrystalline cellulose, 0.01 parts of sucrose fatty acid ester, 0.01 parts of mono- and distearic acid glyceryl, add water to make up to 100 parts.

[0101] Its preparation method is:

[0102] (1) Heat the raw milk in a mixing tank to 45° C., add black rice extract, and stir for 10 minutes;

[0103] (2) weighing the remaining components by mass, mixing them evenly, adding them to the raw milk containing the black rice extract in step (1), stirring at 55° C. for 15 min, and homogenizing (25 MPa, 70° C.) for 25 s;

[0104] (3) The homogenized liquid is subjected to ultra-high temperature sterilization at 83°C for 18 seconds, followed by rapid cooling to 4°C;

[0105] (8) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0106] Example 3

[0107] This embodiment provides a zero sucrose five black milk, and its formula is as follows (by mass):

[0108] 83 parts of raw milk, 0.5 parts of black rice extract (Preparation Example 3), 1.6 parts of black bean extract (Preparation Example 1), 1 part of black sesame extract (Preparation Example 1), 1.6 parts of black wolfberry extract (Preparation Example 3), 1.5 parts of mulberry extract (Preparation Example 3), 0.06 parts of gellan gum, 0.01 parts of microcrystalline cellulose, 0.04 parts of sucrose fatty acid ester, 0.03 parts of mono- and distearic acid glyceryl, add water to make up to 100 parts.

[0109] Its preparation method is:

[0110] (1) Heat the raw milk in a mixing tank to 50° C., add black rice extract, and stir for 10 minutes;

[0111] (2) weighing the remaining components by mass, mixing them evenly, adding them to the raw milk containing the black rice extract in step (1), stirring at 75° C. for 10 min, and homogenizing (28 MPa, 68° C.) for 22 s;

[0112] (3) subjecting the homogenized liquid to ultra-high temperature sterilization at 87°C for 12 seconds, followed by rapid cooling to 6°C;

[0113] (8) After the product is cooled, it is sent to an aseptic filling machine for filling.

[0114] Example 4

[0115] This embodiment provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula, that is, the black rice extract (Preparation Example 1) is replaced by an equal amount of black rice extract (Preparation Example 4), and the preparation method refers to Example 1.

[0116] Example 5

[0117] This embodiment provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula, that is, the black rice extract (Preparation Example 1) is replaced by an equal amount of black rice extract (Preparation Example 5). The preparation method refers to Example 1.

[0118] Example 6

[0119] This embodiment provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula, that is, the black rice extract (Preparation Example 1) is replaced by an equal amount of black rice extract (Preparation Example 6), and the preparation method refers to Example 1.

[0120] Example 7

[0121] This embodiment provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula, that is, the black rice extract (Preparation Example 1) is replaced by an equal amount of black rice extract (Preparation Example 7). The preparation method refers to Example 1.

[0122] Example 8

[0123] This embodiment provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula. The difference is that the black wolfberry extract (Preparation Example 1) used is replaced with an equal amount of black wolfberry extract (Preparation Example 8). The preparation method refers to Example 1.

[0124] Example 9

[0125] This embodiment provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula. The difference is that the mulberry extract (Preparation Example 1) used is replaced with an equal amount of mulberry extract (Preparation Example 8). The preparation method refers to Example 1.

[0126] Comparative Example 1

[0127] This comparative example provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula, that is, it does not contain black rice extract, and the reduced amount thereof is proportionally distributed to the four components of black bean extract, black sesame extract, black wolfberry extract and mulberry extract.

[0128] Comparative Example 2

[0129] This comparative example provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula, that is, it does not contain black bean extract, and the reduced amount thereof is proportionally distributed to the four components of black rice extract, black sesame extract, black wolfberry extract and mulberry extract.

[0130] Comparative Example 3

[0131] This comparative example provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula, that is, it does not contain black sesame extract, and the reduced amount thereof is proportionally distributed to the four components of black rice extract, black bean extract, black wolfberry extract and mulberry extract.

[0132] Comparative Example 4

[0133] This comparative example provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula, that is, it does not contain black wolfberry extract, and the reduced amount thereof is proportionally distributed to the four components of black rice extract, black bean extract, black sesame extract and mulberry extract.

[0134] Comparative Example 5

[0135] This comparative example provides a zero-sucrose five-black milk, which is different from Example 1 only in the formula, that is, it does not contain mulberry extract, and the reduced amount thereof is proportionally distributed to the four components of black rice extract, black bean extract, black sesame extract and black wolfberry extract.

[0136] Test Example 1

[0137] In this test example, sensory evaluation was performed on the zero sucrose five-dark milk prepared in Examples 1-9 and Comparative Examples 1-5. The evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.

[0138] Table 1

[0139]

[0140] Table 2

[0141]

[0142]

[0143] From the data in the table, we can see that:

[0144] (1) It can be seen from Examples 1-3 that the present invention uses five components, namely black rice extract, black bean extract, black sesame extract, black wolfberry extract and mulberry extract, to add to dairy products, which can improve the taste of the beverage, enhance the palatability and product flavor expression without adding additional sweeteners.

[0145] (2) By comparing Example 1 with Examples 4-7, it can be seen that the black rice extract in the present invention is enzymatically extracted by a composite enzyme consisting of four enzymes: α-amylase, α-1,4-glucose hydrolase, xylanase and ficin. The four enzymes can synergistically promote the enzymatic hydrolysis effect after being used in combination, further improving the extraction effect of relevant nutrients and active ingredients in black rice, and obtaining a black rice extract with better effect.

[0146] (3) By comparing Example 1 with Examples 8-9, it can be seen that the relevant extracts prepared by the method of using a low eutectic solvent to extract the relevant components in black wolfberry and mulberry in the present invention have better effects than the corresponding extracts prepared by traditional heating reflux.

[0147] (4) By comparing Example 1 with Comparative Examples 1-5, it can be seen that when Comparative Examples 1-5 do not contain any of the five components of black rice extract, black bean extract, black sesame extract, black wolfberry extract, and mulberry extract, the aroma, flavor, and taste of the milk products prepared therefrom are not as good as those in Example 1. It can be seen that the present invention uses the above-mentioned five specific components at the same time to prepare a zero-sucrose milk product with a sweet taste and a cereal aroma.

[0148] Test Example 2

[0149] This test example tests the effect of the products prepared in Examples 1-9 and Comparative Examples 1-5 on improving the intestinal environment.

[0150] (1) Experimental animals: Healthy female SPF Kunming mice were provided by Shanghai Laboratory Animal Center and were fed with regular pelleted rodent diet and purified water. All procedures involving mice were in accordance with the guidelines provided by Shanghai Laboratory Animal Care and Animal Experimentation Center.

[0151] (2) Animal grouping, modeling, and intervention methods

[0152] After 1 week of adaptive feeding, 90 mice were randomly divided into 15 groups, namely, Example 1-9 group, Comparative Example 1-5 group and model group, and 6 mice were selected as the control group. Except for the control group, the other groups were orally administered loperamide (10 mg / kg) once a day for 14 consecutive days to induce constipation mouse model; Example 1-9 group and Comparative Example 1-5 group were gavaged with the milk product prepared for the corresponding group once a day from the 15th day to the 28th day, at 1 mL / 100 g (mouse body weight). The mice in the model group and the control group were gavaged with an equal amount of normal saline at the same dose. During the experiment, mice in each group were free to eat and drink water.

[0153] (3) Analysis of water content in mouse feces

[0154] In the last week of the experiment, mouse feces were collected and the wet weight of feces (A) was recorded after collection. The dry weight of feces (B) was recorded after drying in a drying oven for 3 h. The water content was calculated using the following formula. The results are shown in Table 3.

[0155] Fecal moisture content (%) = (AB) / A×100%

[0156] Table 3

[0157] Group Fecal water content (%) Example 1 64.6 Example 2 63.3 Example 3 63.8 Example 4 60.4 Example 5 60.8 Example 6 61.1 Example 7 59.8 Example 8 59.5 Example 9 60.5 Comparative Example 1 57.5 Comparative Example 2 58.2 Comparative Example 3 57.9 Comparative Example 4 58.4 Comparative Example 5 58.3 Model Group 54.2 Control group 69.5

[0158] It can be seen from the data in the table that the zero sucrose five-black milk provided by the present invention can improve the intestinal environment and enhance the intestinal health level. Five black grain extracts or black fruit extracts, namely black rice extract, black bean extract, black sesame extract, black wolfberry extract and mulberry extract, are added to milk. The combination of the five components can synergistically promote the improvement of the intestinal environment. Long-term drinking can further enhance the intestinal health level and also has a better improvement effect on constipation and other conditions.

[0159] 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.

[0160] 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.

[0161] 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 zero sucrose five black milk, characterized in that: The raw materials of the zero sucrose five black milk include raw milk, black rice extract, black bean extract, black sesame extract, black wolfberry extract, mulberry extract, gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic acid glyceryl and water; The raw materials of the zero-sucrose five-dark milk do not contain sweeteners.

2. The zero sucrose five black milk according to claim 1, characterized in that: In terms of mass, the raw materials of the zero-sucrose five-black milk include 78-90 parts of raw cow's milk, 0.5-3 parts of black rice extract, 0.5-2 parts of black bean extract, 1-3 parts of black sesame extract, 0.5-2 parts of black wolfberry extract, 0.5-2 parts of mulberry extract, 0.01-0.08 parts of gellan gum, 0.01-0.05 parts of microcrystalline cellulose, 0.01-0.05 parts of sucrose fatty acid ester, 0.01-0.05 parts of mono- and distearic acid glyceryl and 5-20 parts of water.

3. The zero sucrose five black milk according to claim 1 or 2, characterized in that: The black rice extract is prepared by a preparation method comprising the following steps: The black rice is dried and ground, mixed with a complex enzyme and water, subjected to ultrasonic-assisted extraction treatment, the treated solution is centrifuged, the precipitate is mixed with water, subjected to microwave extraction, centrifuged, the supernatant is collected and combined, the enzyme is inactivated, and then freeze-dried to obtain the black rice extract; The complex enzyme comprises a combination of α-amylase, α-1,4-glucose hydrolase, xylanase and ficin.

4. The zero sucrose five black milk according to claim 3, characterized in that: The mass ratio of the α-amylase, α-1,4-glucose hydrolase, xylanase and ficin is (1-5):(0.5-3):(2-4):(0.05-0.5).

5. The zero sucrose five black milk according to claim 3, characterized in that: The added amount of the complex enzyme is 1%-6% of the weight of the black rice; Preferably, the ratio of black rice to water is 1 g: (50-100) mL.

6. The zero sucrose five black milk according to claim 1 or 2, characterized in that: The black wolfberry extract or mulberry extract is prepared by a preparation method comprising the following steps: The black wolfberry or mulberry is freeze-dried and crushed, the extract powder is mixed with a solution containing a low eutectic solvent for extraction, the extract is centrifuged to obtain the supernatant, concentrated and dried to obtain the product.

7. The zero sucrose five black milk according to claim 6, characterized in that: The deep eutectic solvent is obtained by reacting a hydrogen bond acceptor and a hydrogen bond donor; Preferably, the hydrogen bond donor is selected from any one or a combination of at least two of propylene glycol, glycerol, glycerol, glucose, glycolic acid, citric acid, L-ascorbic acid, polyethylene glycol, fructose or L-proline; Preferably, the hydrogen bond acceptor is selected from any one of betaine, choline chloride or acetamide, or a combination of at least two thereof.

8. The zero sucrose five black milk according to claim 1 or 2, characterized in that: The black bean extract or black sesame extract is prepared by a preparation method comprising the following steps: The washed black beans or black sesame seeds are dried, crushed and sieved to obtain the black bean extract or black sesame extract.

9. A method for preparing zero sucrose five black milk according to any one of claims 1 to 8, characterized in that: The preparation method comprises the following steps: Raw milk, black rice extract, black bean extract, black sesame extract, black wolfberry extract, mulberry extract, gellan gum, microcrystalline cellulose, sucrose fatty acid ester, mono- and distearic acid glyceryl and water are mixed and homogenized, and the homogenized mixture is sterilized to obtain the zero sucrose five black milk.

10. Use of the zero sucrose five-dark milk according to any one of claims 1 to 8 in preparing products for improving intestinal environment.

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