Millet grain composite milk and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to millet and cereal composite milk and a preparation method thereof, and the millet and cereal composite milk comprises the following raw materials in parts by weight: 38 parts of millet, 7 parts of peanut butter, 15 parts of whole milk powder, 10 parts of erythritol, 0.7 part of sodium bicarbonate, 0.04 part of sucralose, 2 parts of concentrated red date juice, 2.5 parts of a stabilizer, 0.5 part of fried rice essence, 0.5 part of milk essence, 0.8 part of red date essence and 1000 parts of water. The components in the milk powder have sufficient time to absorb moisture through the processes of shear dissolution, refined hydration and the like, and are further softened and expanded, so that the optimal state is achieved. Therefore, the stability of the finished product is improved, and the taste can be improved, so that the finished product is smoother and finer.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a millet-cereal composite milk and a preparation method thereof. Background Art

[0002] Millet-cereal compound milk usually refers to a drink or food made with millet as the main raw material and combined with other grains or ingredients. This type of product is usually designed as a nutritional supplement suitable for different groups of people, such as infant food or adult health drinks. For example, based on millet, other grains such as rice, corn, and possible nutritional enhancers or vitamins are added. Such a combination can provide more comprehensive nutritional value.

[0003] During the processing of the existing millet-cereal compound milk preparation method, due to problems with the processing technology, sufficient nutritional value cannot be ensured, and the product is prone to caking, precipitation or stratification. Summary of the invention

[0004] The purpose of the present invention is to provide a millet-cereal compound milk and a preparation method thereof, which have the advantage of efficient processing and solve the problems that the existing millet-cereal compound milk preparation method is inconvenient to ensure sufficient nutritional value during the processing process, the product is prone to caking, precipitation or stratification.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A millet-cereal compound milk comprises the following raw materials in parts by weight: 38 parts of millet, 7 parts of peanut butter, 15 parts of whole milk powder, 10 parts of erythritol, 0.7 parts of sodium bicarbonate, 0.04 parts of sucralose, 2 parts of concentrated red date juice, 2.5 parts of stabilizer, 0.5 parts of fried rice flavor, 0.5 parts of milk flavor, 0.8 parts of red date flavor and 1000 parts of water.

[0007] A method for preparing millet-cereal composite milk comprises the following steps:

[0008] Step 1: prepare reconstituted milk, dissolve the whole milk powder by shearing with hot water at 50-55°C for 10 minutes, transfer the dissolved emulsion to a mixing tank and let it stand for 30-40 minutes to complete hydration;

[0009] Step 2: Chemically prepare the material by using reverse osmosis water and heating it to 80-85°C. At this temperature, add stabilizer, sodium bicarbonate, erythritol and sucralose ingredients, dissolve these auxiliary materials for 15 minutes, ensure that all additives are completely dissolved and there are no visible particles, filter through a 120-mesh filter, and then transfer the solution to a blending tank for standby use;

[0010] Step 3: pre-treating the millet, mixing the millet with water, and heating to 90-95°C for 30 minutes to gelatinize the millet. The gelatinized millet is processed in a colloid mill for 15 minutes to further refine its structure in preparation for subsequent processing.

[0011] Step 4, peanut butter pretreatment, peanut butter is sheared and mixed with water for 15 minutes, the water temperature is 85°C, so that it is fully hydrated. After the pretreatment is completed, the peanut butter liquid is also sent to the mixing tank;

[0012] Step 5, volume setting, mixing the above-prepared components together, adding the concentrated red date juice and the required flavors diluted in advance, and adjusting the total volume according to the requirements of the final product, thus completing the volume setting process;

[0013] Step 6: Homogenization: heat the mixed materials to 75°C or above and perform two high-pressure homogenization treatments with a pressure set between 25-30MPa to improve the taste and stability of the product;

[0014] Step 7, filling and sterilization, fill the homogenized product and sterilize the packaged beverage using a secondary sterilization method at 121°C for 25 minutes to ensure product quality and safety.

[0015] As a preferred method for preparing a millet-cereal composite milk of the present invention, when the whole milk powder is sheared and dissolved in the step 1, a shearing and dissolving device is used for processing, the shearing and dissolving device comprises a feed port, a stirring system, a shearing head, a heating device and a discharge port, the whole milk powder and hot water are added into the shearing and dissolving device through the feed port, the driving device works to drive the stirring system and the shearing head to rotate, the stirring system and the shearing head apply a strong mechanical shear force to the milk powder particles, prompting them to disperse and dissolve rapidly in the hot water, the heating device preserves the temperature of the liquid during the dissolution process to accelerate the dissolution rate, when the milk powder is completely dissolved, the uniform liquid is output to the next process through the discharge port, the mixing tank comprises a feed port, a discharge port, a sampling port, a cleaning port, and a pressure release valve, the dissolved milk powder enters the mixing tank through the feed port for static treatment, the pressure in the tank is prevented from being too high by the pressure release valve, the sampling port can facilitate sampling and testing during the production process, after the static treatment is completed, the milk powder is discharged from the discharge port to the next process, and finally the mixing tank is cleaned through the cleaning port.

[0016] As a preferred method for preparing millet-cereal composite milk of the present invention, the filtering equipment in step 2 includes a feed port, a discharge port, a filter screen, a sealing ring, a valve, and a backwashing device. The milk powder that has completed the static treatment enters the filtering equipment through the feed port, and the amount of feed is controlled by adjusting the valve. The filter screen can effectively intercept particles larger than 120 meshes, and the filtering equipment is cleaned by the backwashing equipment to maintain the filtering effect.

[0017] As a preferred method for preparing a millet-cereal composite milk of the present invention, when the millet is gelatinized in the step 3, a gelatinization device is used for processing, and the gelatinization device includes a feed port, a stirring device, a heating device, a colloid mill device, and a discharge port. The millet and an appropriate amount of water enter the gelatinization device through the feed port, and the driving device is operated to drive the stirring device to act on the millet to ensure that the millet is heated evenly. The high-speed rotating rotor and stator of the colloid mill device generate shear force on the millet to promote the gelatinization of the millet.

[0018] As a preferred method for preparing a millet-cereal composite milk of the present invention, when the peanut butter is sheared and mixed in the step 4, a shearing and mixing device is used for processing, and the shearing and mixing device includes a feed port, an agitator, a shearing head, and a discharge port. An appropriate amount of peanut butter and 85° C. hot water are added to the mixing tank through the feed port, and the driving device is operated to drive the agitator to preliminarily mix the peanut butter and water. The shear force generated by the high-speed rotation of the shearing head further refines the peanut butter particles, prompting them to be evenly dispersed in the water, and the processed peanut butter liquid is output to the next process through the discharge port.

[0019] As a preferred method for preparing a millet-cereal composite milk of the present invention, when mixing the components in step 5, a mixing device is used for processing, and the mixing device includes a feed port, a stirring device, and a discharge port. The prepared reconstituted milk, the solution after the material is chemically treated, the pretreated millet slurry, and the pretreated peanut butter liquid are sequentially added into the mixing tank through the feed port, and the driving device is operated to drive the stirring device to perform preliminary mixing on the mixture, so that the mixture is evenly dispersed, and the mixture is evenly mixed by accelerating the stirring speed and increasing the stirring time.

[0020] As a preferred method for preparing a millet-cereal composite milk of the present invention, when the material is subjected to high-pressure homogenization treatment in step 6, a high-pressure homogenization treatment equipment is used, and the high-pressure homogenization treatment equipment includes a feed port, a pressurizing device, a homogenizing valve, and a discharge port. The mixed material is transported from the mixing tank to the feed port of the high-pressure homogenizer through the feed port. Under the action of the pressurizing device, the material passes through the narrow gap of the homogenizing valve and is subjected to shearing, impact and cavitation, so that large particles are broken up and the material is evenly dispersed through the homogenizing valve to initially achieve a homogenization effect. The material enters the homogenizing valve for a second time to promote uniform distribution of material particles, and the treated material is output to the next process through the discharge port.

[0021] As a preferred method for preparing a millet-cereal composite milk of the present invention, when the product is filled in step 7, a filling device is used for processing, and the filling equipment includes a delivery pump, a delivery device, a filling machine, and a sealing machine. The liquid is delivered from the liquid storage tank to the distribution system of the filling machine by the delivery pump, and the empty container is delivered to the filling position by the conveyor belt, and the positioning device ensures that the container position is accurate, the filling machine is started, the filling head descends to the container mouth, and filling begins. The quantitative device ensures that the filling amount of each container is consistent. After the filling is completed, the filling head rises, and the container continues to move along the conveyor belt. The container is sealed by the sealing machine and output to the next process through the conveying device.

[0022] As a preferred method for preparing a millet-cereal composite milk of the present invention, when the packaged beverage is sterilized in the step 7, a high-temperature sterilization device is used for processing. The high-temperature sterilization device includes a high-temperature steam chamber, a high-temperature instantaneous sterilization device, a heat exchanger, and a heat exchanger. The packaged beverage is sent to the sterilization equipment through a conveyor belt or a feed pump. The heat exchanger in the preheating zone is gradually heated up to a state close to the sterilization temperature. The product enters the high-pressure steam chamber and is kept at 121°C for 25 minutes to ensure that all microorganisms are completely killed. The product passes through a high-temperature pipe and is exposed to 135-140°C for several seconds to tens of seconds to quickly reach a commercial sterile state. The product is quickly cooled down through the heat exchanger in the cooling zone to prevent quality changes caused by excessive heating. Finally, the production is completed through packaging or storage equipment.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. The present invention provides sufficient time for the ingredients in the milk powder to absorb water, further soften and swell through the processes of shear dissolution and refined hydration, thereby reaching the optimal state. This not only helps to improve the stability of the finished product, but also improves the taste, making it smoother and more delicate.

[0025] 2. The present invention heats the reverse osmosis water to a specific temperature to effectively promote the dissolution of insoluble auxiliary materials such as stabilizers, while preventing excessively high temperatures from destroying certain heat-sensitive ingredients. If the temperature is too low, some auxiliary materials may not be completely dissolved; while if the temperature is too high, some ingredients may deteriorate or produce unpleasant flavors. The fine filtration of 120 mesh removes undissolved small particles or impurities, improving the overall texture of the beverage.

[0026] 3. The present invention ensures that the heating gelatinization temperature is 90-95°C: within this temperature range, the starch in the millet can be effectively gelatinized to form a stable gel structure, and sufficient gelatinization time is given to allow the starch particles to fully absorb water and swell, thereby achieving an optimal gelatinization state.

[0027] 4. The present invention strictly controls the water temperature for dissolving peanut butter, thereby better dissolving and dispersing fat particles in peanut butter, and the mixture of peanut butter and water is sheared separately for 15 minutes. During the shearing process, mechanical force helps to decompose large particles in peanut butter, making it more delicate and fully blended with water. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is a schematic diagram of the processing flow of the present invention. DETAILED DESCRIPTION

[0029] Example 1

[0030] A millet-cereal composite milk comprises the following raw materials in parts by weight:

[0031] 38 parts of millet, 7 parts of peanut butter, 15 parts of whole milk powder, 10 parts of erythritol, 0.7 parts of sodium bicarbonate, 0.04 parts of sucralose, 2 parts of concentrated red date juice, 2.5 parts of stabilizer, 0.5 parts of fried rice flavor, 0.5 parts of milk flavor, 0.8 parts of red date flavor, and 1000 parts of water.

[0032] Millet contains carbohydrates, dietary fiber, vitamins and minerals, which help promote intestinal health, prevent constipation, help energy metabolism and maintain nervous system function, and play an important role in hemoglobin synthesis, bone health and the immune system.

[0033] Red dates contain carbohydrates, dietary fiber, vitamins, minerals, antioxidants, and whole milk powder, which can provide a quick source of energy, contribute to the health of the digestive system, provide antioxidant effects, enhance immunity, help prevent anemia, and protect cell health.

[0034] Peanut butter contains protein, monounsaturated fat, minerals, and antioxidants. It provides plant-based protein, helps muscle growth and repair, helps reduce the risk of cardiovascular disease, is beneficial to skin health and energy metabolism, plays an important role in blood health, nerve function, and the immune system, and helps reduce inflammation and oxidative stress.

[0035] Example 2

[0036] A method for preparing millet-cereal composite milk comprises the following steps:

[0037] Step 1: Prepare reconstituted milk. Shear and dissolve the whole milk powder using hot water at 50-55°C for 10 minutes. Transfer the dissolved emulsion to a mixing tank and let it stand for 30-40 minutes to complete hydration.

[0038] When the whole milk powder is sheared and dissolved in step 1, a shearing and dissolving device is used for processing. The shearing and dissolving device includes a feed port, a stirring system, a shearing head, a heating device and a discharge port. The whole milk powder and hot water are added to the shearing and dissolving device through the feed port, and the driving device works to drive the stirring system and the shearing head to rotate. The stirring system and the shearing head apply a strong mechanical shear force to the milk powder particles, prompting them to be quickly dispersed and dissolved in hot water. The heating device preserves the temperature of the liquid during the dissolution process to accelerate the dissolution rate. When the milk powder is completely dissolved, the uniform liquid is output to the next process through the discharge port. The mixing tank includes a feed port, a discharge port, a sampling port, a cleaning port, and a pressure release valve. The dissolved milk powder enters the mixing tank through the feed port for static treatment. The pressure release valve prevents the pressure in the tank from being too high. The sampling port can facilitate sampling and testing during the production process. After the static treatment is completed, it is discharged from the discharge port to the next process, and finally the mixing tank is cleaned through the cleaning port.

[0039] The use of shear dissolution equipment can effectively reduce the agglomeration of milk powder particles, thereby accelerating the dissolution speed and ensuring that the milk powder is completely dissolved without forming lumps, which helps to improve product quality. Maintaining a constant temperature during the dissolution process through a heating device can promote the interaction between milk powder particles and water molecules, accelerate the dissolution process, and avoid protein denaturation or nutrient loss due to excessive temperature. The strong mechanical shear force allows the milk powder particles to be evenly distributed throughout the solution, ensuring the uniformity and stability of the final product. The dissolved emulsion is allowed to stand in the mixing tank for a certain period of time, which allows the components in the emulsion to further hydrate and achieve a better dissolution effect. It also helps to stabilize the emulsion structure. The sampling port can be used to take samples and test at any time during the production process, and the production process parameters can be adjusted in time to ensure that the quality of the final product meets the standards. The design of the pressure release valve can prevent the pressure in the mixing tank from being too high, thereby ensuring the safe operation of the production equipment; at the same time, the presence of the cleaning port facilitates regular and thorough cleaning of the mixing tank, maintains good sanitary conditions, and reduces the risk of contamination.

[0040] Step 2, chemical material, use reverse osmosis water and heat it to 80-85 ℃, at this temperature, add stabilizer, sodium bicarbonate, erythritol and sucralose ingredients, dissolve these auxiliary materials for 15 minutes, ensure that all additives are completely dissolved and there are no visible particles, filter through a 120-mesh filter equipment, and then transfer the solution to a mixing tank for standby use.

[0041] The filtering equipment in step 2 includes a feed port, a discharge port, a filter screen, a sealing ring, a valve, and a backwashing device. The milk powder that has completed the static treatment enters the filtering equipment through the feed port. The amount of feed is controlled by adjusting the valve. The filter screen can effectively intercept particles larger than 120 mesh. The filtering equipment is cleaned by the backwashing device to maintain the filtering effect.

[0042] Heating water to 80-85℃ can significantly increase the solubility of auxiliary materials such as stabilizers, sodium bicarbonate, erythritol and sucralose, ensuring that these ingredients can be completely dissolved in water, thereby improving the uniformity and taste of the final product. Through the 120-mesh filter equipment, the undissolved particles or other impurities that may be generated during the dissolution process can be effectively removed to ensure the purity of the final product and enhance the consumer experience. The filter equipment can intercept particles larger than 120 mesh, which means that only small, completely dissolved ingredients can pass through the filter net and enter the next process. The presence of the backwash device makes it easy to clean the filter equipment, avoiding production interruptions caused by filter net blockage, and also reducing maintenance costs and time. The speed at which the material enters the filter equipment can be accurately controlled by adjusting the valve, so that the production rhythm can be adjusted according to actual needs to ensure that each batch of products is treated consistently.

[0043] Step 3, pretreatment of millet, mixing millet with water, and heating to 90-95°C and maintaining the temperature for 30 minutes to gelatinize the millet. The gelatinized millet is processed by a colloid mill for 15 minutes to further refine its structure in preparation for subsequent processing.

[0044] When the millet is gelatinized in step 3, a gelatinization device is used for processing. The gelatinization device includes a feed port, a stirring device, a heating device, a colloid mill device, and a discharge port. The millet and an appropriate amount of water enter the gelatinization device through the feed port, and the driving device is operated to drive the stirring device to act on the millet to ensure that the millet is heated evenly. The high-speed rotating rotor and stator of the colloid mill device generate shear force on the millet, thereby promoting the gelatinization of the millet.

[0045] The gelatinization treatment can make the starch granules in the millet absorb water and swell, and then rupture, making the starch molecular chains easier to be decomposed by enzymes, thereby improving the digestion and absorption rate of millet in the human body. By heating to 90-95℃ and maintaining it for a certain period of time, the starch in the millet can undergo gelatinization reaction and increase the viscosity of the solution. The function of the stirring device is to ensure that the millet is heated evenly during the heating process to avoid local overheating or insufficient gelatinization, so that the degree of gelatinization of the millet is consistent, thereby ensuring the quality of the final product. The colloid milling equipment generates a strong shear force on the millet through the high-speed rotating rotor and stator, which can further refine the millet particles, which is not only conducive to improving the fineness of the product, but also promotes the smooth progress of subsequent processing steps. The structure of the millet after gelatinization and refinement becomes more uniform and stable, and it is not easy to separate in the subsequent emulsification process, which helps to maintain the long-term stability of the product.

[0046] Step 4, pretreatment of peanut butter: peanut butter is shear-mixed with water for 15 minutes at a temperature of 85°C to fully hydrate it. After the pretreatment, the peanut butter liquid is also sent to the mixing tank.

[0047] When the peanut butter is sheared and mixed in step 4, a shearing and mixing device is used for processing. The shearing and mixing device includes a feed port, an agitator, a shearing head, and a discharge port. An appropriate amount of peanut butter and 85° C. hot water are added to the mixing tank through the feed port, and the driving device is operated to drive the agitator to preliminarily mix the peanut butter and water. The shearing force generated by the high-speed rotation of the shearing head further refines the peanut butter particles and promotes their uniform dispersion in the water. The processed peanut butter liquid is output to the next process through the discharge port.

[0048] The shear mixing equipment can effectively refine the peanut butter particles and evenly disperse them in the water through the action of the agitator and the shear head to prevent agglomeration, thereby ensuring the uniform distribution of the peanut butter ingredients in the final product. Shear mixing in 85°C hot water for 15 minutes can promote the interaction between the fat and water molecules in the peanut butter, so that the solid components in the peanut butter are better hydrated, thereby improving its solubility and stability. The peanut butter liquid treated with shear mixing has finer particles, which helps to improve the smoothness and taste of the product. The shear force generated by the high-speed rotation of the shear head can quickly break up the large particles in the peanut butter, improve mixing efficiency, and shorten processing time. The peanut butter liquid treated by the shear mixing equipment has a more uniform composition and no obvious granularity. The peanut butter liquid after pretreatment can be directly sent to the mixing tank to mix with other ingredients, which simplifies the production process and improves production efficiency.

[0049] Step 5, volume adjustment, mix the above-prepared components together, add the concentrated red date juice and the required flavors diluted in advance, adjust the total volume according to the requirements of the final product, and the volume adjustment process is completed.

[0050] When mixing the components in step 5, a mixing device is used for processing. The mixing device includes a feed port, a stirring device, and a discharge port. The prepared reconstituted milk, the solution after the material is chemically treated, the pretreated millet slurry, and the pretreated peanut butter liquid are sequentially added into the mixing tank through the feed port, and the driving device is operated to drive the stirring device to perform preliminary mixing on the mixture, so that the mixture is evenly dispersed, and the mixture is evenly mixed by accelerating the stirring speed and increasing the stirring time.

[0051] Mixing equipment can ensure that all components are evenly dispersed through the action of stirring equipment, prevent excessive concentration of any one component, and thus ensure the uniformity of the final product. At this stage, the total volume can be adjusted according to the final requirements of the product to ensure that the product reaches the predetermined capacity standard. At the same time, concentrated red date juice and required flavors can be added to further enrich the taste and nutritional content of the product. By speeding up the stirring speed and increasing the stirring time, the interaction between various components can be effectively promoted, the stability of the mixture can be improved, and stratification or precipitation can be prevented, which is especially important when containing multiple components of different densities. During the mixing process, the full integration of the components can improve the taste of the product, making it smoother and more delicate. At the same time, it can also ensure the uniform distribution of flavors and other seasoning ingredients and enhance the flavor of the product. The use of mixing equipment can greatly improve the efficiency of mixing, shorten the production cycle, reduce the errors caused by manual operation, and ensure the consistency between each batch produced. During the mixing process, the state of the mixture can be observed to determine whether the expected effect has been achieved, and the stirring time and speed can be adjusted in time to achieve the best mixing effect.

[0052] Step 6: Homogenize. Heat the mixed material to 75°C or above and perform two high-pressure homogenization treatments with a pressure set between 25-30 MPa to improve the taste and stability of the product.

[0053] When the material is subjected to high-pressure homogenization in step 6, a high-pressure homogenization equipment is used. The high-pressure homogenization equipment includes a feed port, a pressurizing device, a homogenizing valve, and a discharge port. The mixed material is transported from the mixing tank to the feed port of the high-pressure homogenizer through the feed port. The material passes through the narrow gap of the homogenizing valve under the action of the pressurizing device, and is subjected to shearing, impact and cavitation, so that large particles are broken up and evenly dispersed. The material passes through the homogenizing valve to initially achieve a homogenization effect. The material enters the homogenizing valve for the second time, which promotes the uniform distribution of material particles, and the treated material is output to the next process through the discharge port.

[0054] Through high-pressure homogenization treatment, the material is subjected to strong shear force, impact force and cavitation effect when passing through the homogenization valve, so that the large particles in the material are broken into smaller particles, which can improve the fineness of the product. After homogenization, the particle size of the product is more uniform, which can significantly improve the taste of the product, making it smoother, more delicate, and without obvious granularity. High-pressure homogenization treatment can make the fat globules and solid particles in the material more evenly dispersed in the liquid, reduce stratification and precipitation, and improve the physical stability of the product. Homogenization treatment helps to improve the emulsification effect, making the oil and fat components and the water phase more closely combined and not easy to separate. Through two high-pressure homogenization treatments, it can ensure that the material particles are distributed more evenly in the liquid, reducing quality problems caused by inconsistent particle size. Homogenization treatment can change the structure of certain components in the material, making it easier to be absorbed and utilized by the human body.

[0055] Step 7, filling and sterilization, filling the homogenized product, and sterilizing the packaged beverage using a secondary sterilization method at 121°C for 25 minutes to ensure product quality and safety.

[0056] When filling the product in step 7, the filling equipment is used for processing. The filling equipment includes a delivery pump, a delivery device, a filling machine, and a sealing machine. The liquid is delivered from the liquid storage tank to the distribution system of the filling machine by the delivery pump, and the empty container is delivered to the filling position by the conveyor belt. The positioning device ensures the accurate position of the container. The filling machine is started, the filling head descends to the container mouth, and filling begins. The quantitative device ensures that the filling amount of each container is consistent. After filling is completed, the filling head rises, and the container continues to move along the conveyor belt. The container is sealed by the sealing machine and output to the next process through the delivery device.

[0057] When the packaged beverages are sterilized in step 7, high-temperature sterilization equipment is used for processing. The high-temperature sterilization equipment includes a high-temperature steam chamber, a high-temperature instantaneous sterilization equipment, a heat exchanger, and a heat exchanger. The packaged beverages are sent to the sterilization equipment through a conveyor belt or a feed pump. The heat exchanger in the preheating zone gradually heats up to a state close to the sterilization temperature. The product enters the high-pressure steam chamber and remains at 121°C for 25 minutes to ensure that all microorganisms are completely killed. The product passes through a high-temperature pipe and is exposed to 135-140°C for several seconds to tens of seconds to quickly reach a commercial sterile state. The product is quickly cooled down through the heat exchanger in the cooling zone to prevent quality changes caused by excessive heating. Finally, the production is completed through packaging or storage equipment.

[0058] The use of filling equipment can realize automated production, reduce the need for manual operation, and improve production efficiency and output. The quantitative device ensures that the filling amount of each container is consistent, avoiding the filling amount difference caused by human factors, and ensuring the uniformity and standardization of the product. The closed filling environment and automated sealing equipment can reduce the chance of external contaminants entering the product and ensure the sanitary quality of the product. The use of conveying pumps and conveying devices enables materials to be smoothly and efficiently transported from the liquid storage tank to the filling position, ensuring a smooth production process. Accurate filling and sealing can reduce the loss of materials during the transfer process and save costs.

[0059] The secondary sterilization method using a high temperature of 121°C for 25 minutes can effectively kill most microorganisms in the product, including bacteria, molds and their spores, to ensure the safety of the product. Through high-temperature instantaneous sterilization equipment, the product temperature can be raised to 135-140°C in a short time, which can quickly reach a commercial sterile state and extend the shelf life of the product. Rapid cooling can prevent changes in product quality caused by long-term high-temperature treatment. High-temperature sterilization can significantly extend the shelf life of the product, allowing the product to be kept for a longer period of time without adding preservatives.

[0060] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A millet-cereal compound milk, characterized in that: The invention comprises the following raw materials in parts by weight: 38 parts of millet, 7 parts of peanut butter, 15 parts of whole milk powder, 10 parts of erythritol, 0.7 parts of sodium bicarbonate, 0.04 parts of sucralose, 2 parts of concentrated red date juice, 2.5 parts of stabilizer, 0.5 parts of fried rice flavor, 0.5 parts of milk flavor, 0.8 parts of red date flavor, and 1000 parts of water.

2. A method for preparing millet-cereal composite milk, characterized in that: The following steps are involved: Step 1: prepare reconstituted milk, dissolve the whole milk powder by shearing with hot water at 50-55°C for 10 minutes, transfer the dissolved emulsion to a mixing tank and let it stand for 30-40 minutes to complete hydration; Step 2: Chemically prepare the material by using reverse osmosis water and heating it to 80-85°C. At this temperature, add stabilizer, sodium bicarbonate, erythritol and sucralose ingredients, dissolve these auxiliary materials for 15 minutes, ensure that all additives are completely dissolved and there are no visible particles, filter through a 120-mesh filter, and then transfer the solution to a blending tank for standby use; Step 3: pre-treating the millet, mixing the millet with water, and heating to 90-95°C for 30 minutes to gelatinize the millet. The gelatinized millet is processed in a colloid mill for 15 minutes to further refine its structure in preparation for subsequent processing. Step 4, peanut butter pretreatment, peanut butter is sheared and mixed with water for 15 minutes, the water temperature is 85°C, so that it is fully hydrated. After the pretreatment is completed, the peanut butter liquid is also sent to the mixing tank; Step 5, volume setting, mixing the above-prepared components together, adding the concentrated red date juice and the required flavors diluted in advance, and adjusting the total volume according to the requirements of the final product, thus completing the volume setting process; Step 6: Homogenization: heat the mixed materials to 75°C or above and perform two high-pressure homogenization treatments with a pressure set between 25-30 MPa to improve the taste and stability of the product; Step 7, filling and sterilization, filling the homogenized product, and sterilizing the packaged beverage using a secondary sterilization method at 121°C for 25 minutes to ensure product quality and safety.

3. The method for preparing a millet-cereal composite milk according to claim 2, characterized in that: When the whole milk powder is sheared and dissolved in the step 1, a shearing and dissolving device is used for processing. The shearing and dissolving device includes a feed port, a stirring system, a shearing head, a heating device and a discharge port. The whole milk powder and hot water are added into the shearing and dissolving device through the feed port, and the driving device works to drive the stirring system and the shearing head to rotate. The stirring system and the shearing head apply a strong mechanical shear force to the milk powder particles, prompting them to be quickly dispersed and dissolved in the hot water. The heating device preserves the temperature of the liquid during the dissolution process to accelerate the dissolution rate. When the milk powder is completely dissolved, the uniform liquid is output to the next process through the discharge port. The mixing tank includes a feed port, a discharge port, a sampling port, a cleaning port, and a pressure release valve. The dissolved milk powder enters the mixing tank through the feed port for static treatment. The pressure release valve prevents the pressure in the tank from being too high. The sampling port can facilitate sampling and testing during the production process. After the static treatment is completed, the milk powder is discharged from the discharge port to the next process. Finally, the mixing tank is cleaned through the cleaning port.

4. The method for preparing a millet-cereal composite milk according to claim 3, characterized in that: The filtering equipment in step 2 includes a feed port, a discharge port, a filter screen, a sealing ring, a valve, and a backwashing device. The milk powder that has completed the static treatment enters the filtering equipment through the feed port. The amount of feed is controlled by adjusting the valve. The filter screen can effectively intercept particles larger than 120 mesh. The filtering equipment is cleaned by the backwashing device to maintain the filtering effect.

5. The method for preparing a millet-cereal composite milk according to claim 4, characterized in that: When the millet is gelatinized in the step 3, a gelatinization device is used for processing. The gelatinization device includes a feed port, a stirring device, a heating device, a colloid mill device, and a discharge port. The millet and an appropriate amount of water enter the gelatinization device through the feed port, and the driving device is operated to drive the stirring device to act on the millet to ensure that the millet is heated evenly. The high-speed rotating rotor and stator of the colloid mill device generate shear force on the millet to promote the gelatinization of the millet.

6. The method for preparing a millet-cereal composite milk according to claim 5, characterized in that: When the peanut butter is sheared and mixed in step 4, a shearing and mixing device is used for processing. The shearing and mixing device includes a feed port, an agitator, a shearing head, and a discharge port. An appropriate amount of peanut butter and 85° C. hot water are added to the mixing tank through the feed port, and the driving device is operated to drive the agitator to preliminarily mix the peanut butter and the water. The shearing force generated by the high-speed rotation of the shearing head further refines the peanut butter particles and promotes their uniform dispersion in the water. The processed peanut butter liquid is output to the next process through the discharge port.

7. The method for preparing a millet-cereal composite milk according to claim 6, characterized in that: When mixing the components in step 5, a mixing device is used for processing. The mixing device includes a feed port, a stirring device, and a discharge port. The prepared reconstituted milk, the solution after the material is chemically treated, the pretreated millet paste, and the pretreated peanut butter liquid are sequentially added into the mixing tank through the feed port, and the driving device is operated to drive the stirring device to perform preliminary mixing on the mixture, so that the mixture is evenly dispersed, and the mixture is evenly mixed by accelerating the stirring speed and increasing the stirring time.

8. The method for preparing a millet-cereal composite milk according to claim 7, characterized in that: When the material is subjected to high-pressure homogenization in step 6, a high-pressure homogenization equipment is used. The high-pressure homogenization equipment includes a feed port, a pressurizing device, a homogenizing valve, and a discharge port. The mixed material is transported from the mixing tank to the feed port of the high-pressure homogenizer through the feed port. The material passes through the narrow gap of the homogenizing valve under the action of the pressurizing device, and is subjected to shearing, impact and cavitation, so that large particles are broken up and evenly dispersed. The material passes through the homogenizing valve to initially achieve a homogenization effect. The material enters the homogenizing valve for the second time to promote uniform distribution of material particles, and the treated material is output to the next process through the discharge port.

9. The method for preparing a millet-cereal composite milk according to claim 8, characterized in that: When the product is filled in step 7, a filling device is used for processing. The filling equipment includes a delivery pump, a delivery device, a filling machine, and a sealing machine. The liquid is delivered from the liquid storage tank to the distribution system of the filling machine by the delivery pump, and the empty container is delivered to the filling position by the conveyor belt. The positioning device ensures that the container is accurately positioned. The filling machine is started, the filling head descends to the container mouth, and filling begins. The quantitative device ensures that the filling amount of each container is consistent. After filling is completed, the filling head rises, and the container continues to move along the conveyor belt. The container is sealed by the sealing machine and output to the next process through the delivery device.

10. The method for preparing a millet-cereal composite milk according to claim 9, characterized in that: When the packaged beverage is sterilized in step 7, a high-temperature sterilization equipment is used for processing. The high-temperature sterilization equipment includes a high-temperature steam chamber, a high-temperature instantaneous sterilization equipment, a heat exchanger, and a heat exchanger. The packaged beverage is sent to the sterilization equipment through a conveyor belt or a feed pump. The heat exchanger in the preheating zone gradually heats up to a state close to the sterilization temperature. The product enters the high-pressure steam chamber and is exposed to 121°C for 25 minutes to ensure that all microorganisms are completely killed. The product passes through a high-temperature pipe and is exposed to 135-140°C for several seconds to tens of seconds to quickly reach a commercial sterile state. The product is quickly cooled down through the heat exchanger in the cooling zone to prevent quality changes caused by excessive heating. Finally, the production is completed through packaging or storage equipment.

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