Canned highland barley milk and production method thereof

Abstract

The invention discloses canned highland barley milk and a production method thereof, and relates to the technical field of dairy product production. Comprising the following steps: S1, pretreatment and stirring; preparing raw materials: selecting fresh raw milk, and ensuring no antibiotic residue and pathogen pollution; highland barley is subjected to baking, grinding and enzymolysis treatment in advance; heating: heating the raw milk to 55-60 DEG C, and keeping a stable temperature by adopting a temperature control system; adding the cow milk, the enzymolysis highland barley powder and the crystalline fructose according to the proportion; and stirring and fixing the volume: stirring for 25-30 minutes at a preset temperature to ensure full mixing, and then fixing the volume to a preset volume. Through baking, shelling, grinding and enzymolysis treatment, active ingredients of the highland barley are fully released, and the solubility of the highland barley and the absorptivity of the highland barley in milk are improved; the process not only optimizes the nutritional value of the product, but also significantly improves the taste.

Description

Technical Field

[0001] The invention relates to the technical field of dairy product production, and in particular to canned highland barley milk and a production method thereof. Background Art

[0002] As consumers' health awareness increases and the pace of life accelerates, the demand for convenient, nutritious and healthy food is growing. The combination of traditional grains and dairy products has a long history, but how to transform traditional ingredients into new products that meet the tastes and health needs of modern consumers through modern technology is a question that needs to be considered.

[0003] After searching, the application scheme of Chinese patent application No. 201510970735.1 discloses a highland barley yak milk beverage and its preparation method, including dissolving and stirring yak milk powder; dissolving highland barley powder in hot water, adding α-amylase, heating, etc.; dissolving a mixture of stabilizer and white sugar with pure water and grinding it with a colloid mill, mixing it with highland barley slurry, stirring and mixing, and then putting it into a temporary storage tank; filtering, homogenizing, and pre-sterilizing the mixture; adjusting the pH value, ultra-high temperature sterilization, and aseptic filling; inspecting and warehousing; including: whole fat yak milk powder 8.0%~9.0%, white sugar 2.5%~3.0%, highland barley powder 1.8%~2.0%, stabilizer 0.15%, ethyl maltol 20g / 1000L, sodium tripolyphosphate 0.05%, sodium citrate 0.05%, α-amylase 35g / 1000L, and pure water. The highland barley yak milk beverage in the above patent has the following deficiencies: it uses ingredients such as whole milk powder and white sugar, and is not fresh enough and has a poor taste. Summary of the invention

[0004] The purpose of the present invention is to solve the shortcomings in the prior art and to propose a canned highland barley milk and a production method thereof.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A method for producing canned highland barley milk comprises the following steps:

[0007] S1: Pretreatment and stirring

[0008] Raw material preparation: Select fresh raw milk to ensure that there is no antibiotic residue and pathogen contamination; the highland barley is pre-baked, ground and enzymatically treated;

[0009] Heating: Heat the raw milk to 55-60°C and use a temperature control system to maintain a stable temperature;

[0010] Proportional input: Add milk, enzymatic highland barley powder and crystallized fructose according to the proportion;

[0011] Stirring and settling: Stir for 25-30 minutes at the preset temperature to ensure adequate mixing, then set the volume to the predetermined volume;

[0012] S2: Homogenization and sterilization

[0013] Preheating and homogenization: After the material is preheated to 60-65℃, it is subjected to 18-25Mpa pressure treatment in a high-pressure homogenizer to refine the particles and ensure the stability and taste of the product;

[0014] Pasteurization: The material is pasteurized at 95℃ for 15 seconds to kill potential microorganisms and ensure product safety;

[0015] Cooling: The sterilized milk is quickly cooled to 25°C to avoid overheating that affects the taste and nutritional content;

[0016] S3: Filling and secondary sterilization

[0017] Filling: Under aseptic conditions, pour the cooled highland barley milk into cans;

[0018] Stuffing into the pot: Stuff the filled cans into the sterilizer for secondary sterilization;

[0019] S4: Secondary sterilization and cooling

[0020] Sterilization: Use high-pressure steam to raise the temperature in the sterilizer to 121°C and maintain it for 20 minutes to ensure that all microbial spores are killed;

[0021] Cooling: After sterilization, the product is quickly cooled to room temperature through two water circulation systems to ensure the color and taste of the product.

[0022] Preferably, in S1, the addition ratio of raw materials is controlled at: 90%-93% milk, 4%-6% enzymatically hydrolyzed highland barley powder, and 3%-5% crystalline fructose.

[0023] Preferably, the steps are replaced by the following steps:

[0024] S1: Pretreatment and stirring

[0025] Raw material screening: Select high-quality raw milk without antibiotic residues to ensure product safety;

[0026] Barley processing: Barley is baked, shelled, ground, and then enzymatically treated using bio-enzyme technology to release more active ingredients and increase its solubility in milk;

[0027] Heating and ultrasonic treatment: Raw milk is heated to 55-60°C and ultrasonically treated to improve mixing efficiency and reduce thermal damage to the material;

[0028] Proportional addition and oscillation mixing: Add milk, enzymatic highland barley powder and crystallized fructose in proportion; use high-frequency oscillation mixing technology to ensure that the added ingredients are evenly dispersed;

[0029] Stirring and adjusting volume: Stir at the preset temperature for 25-30 minutes to ensure the mixture is uniform, and then adjust to the final product volume;

[0030] S2: Homogenization and microencapsulation

[0031] Preheating and homogenization: The material is preheated to 60-65℃ and passed through a high-pressure homogenizer at a pressure of 18-25MPa to break the fat globules;

[0032] Microencapsulation: Add a pre-prepared microcapsule solution containing the encapsulated nutrients to the homogenized stable emulsion;

[0033] S3: Filling and oxygen extraction

[0034] Aseptic filling: under strict aseptic conditions, the product is filled into cans to avoid microbial contamination and ensure that the initial total colony count of the product is low;

[0035] Oxygen extraction: Use advanced gas extraction technology to reduce the oxygen content in the tank;

[0036] S4: Secondary sterilization, addition of biological preservatives and cooling

[0037] Secondary sterilization: Use high temperature and short time sterilization method to keep the product at 121℃ for 20 minutes to ensure that all microorganisms are completely killed;

[0038] Addition of biological preservatives: Add nisin immediately after sterilization;

[0039] Rapid cooling: Use a cold water circulation system to quickly cool the product to room temperature to prevent loss of taste and nutrients caused by overheating;

[0040] S5: Packaging processing.

[0041] Preferably, the method comprises the following steps:

[0042] S11: Baking: The highland barley is baked under controlled conditions, the temperature is set at 120-150°C, and the time is about 30 minutes;

[0043] S12: Shelling: using a shelling machine to remove the highland barley husk;

[0044] S13: grinding: grinding the shelled highland barley into fine powder, with the particle size controlled at 80-100 mesh;

[0045] S14: Enzymatic hydrolysis: highland barley flour and water were mixed in a ratio of 1:5, the pH was adjusted, food grade enzymes were added, and the reaction was carried out at 55°C for 4-6 hours;

[0046] S15: Filtration and concentration: After enzymatic hydrolysis, the insoluble components are removed by filtration, and then the hydrolysate is concentrated by vacuum concentration technology at 50-60°C.

[0047] Preferably, in S14, the pH is adjusted to 5.5.

[0048] Preferably, in S14, the food-grade enzyme is a mixture of one or more of cellulase and α-amylase.

[0049] Preferably, the microencapsulation process comprises the following steps:

[0050] S21: Wall material selection: Choose appropriate embedding materials based on the characteristics of the nutrients to be protected;

[0051] S22: Emulsification preparation: The wall material and nutrients are mixed by high shear emulsification technology to form a stable emulsion;

[0052] S23: Microcapsule formation: The wall material forms a solid shell on the surface of the emulsion droplets through physical or chemical methods to encapsulate the core material;

[0053] S24: microcapsule collection: collecting the formed microcapsules by centrifugation or filtration technology, and washing and drying them;

[0054] S25: Microcapsule addition: adding the collected microcapsules into pasteurized milk in a certain proportion.

[0055] Preferably, the microcapsule is formed by a complex coagulation method, which is as follows:

[0056] By adjusting the pH value or temperature, the wall material can be phase separated, thereby condensing on the surface of the emulsion droplets to form a tiny capsule shell.

[0057] Preferably, the microcapsule is formed by solvent evaporation, as follows:

[0058] By using a solvent that can dissolve the wall material, the solvent can be gradually removed through the evaporation process, so that the wall material solidifies around the core material to form microcapsules.

[0059] Preferably, the microcapsule is formed by a freezing-induced method, which is as follows:

[0060] Low temperature technology is used to solidify the wall material on the surface of the emulsion droplets to form a shell.

[0061] A canned highland barley milk is prepared by the production method.

[0062] The beneficial effects of the present invention are as follows:

[0063] 1. Through baking, shelling, grinding and enzymatic hydrolysis treatments of the present invention, the active ingredients of highland barley are fully released, improving its solubility and absorption rate in milk; this process not only optimizes the nutritional value of the product, but also significantly enhances the taste.

[0064] 2. The present invention adopts a hybrid technology of ultrasonic treatment and high-frequency oscillation, improving the mixing efficiency of materials, reducing thermal damage, and ensuring the freshness and nutritional value of the product; through microencapsulation treatment, sensitive nutrients such as Omega-3 fatty acids are protected from being destroyed during subsequent high-temperature treatments, thus maintaining the nutrition and stability of the product.

[0065] 3. The present invention uses pasteurization and secondary sterilization to ensure product safety, and at the same time uses biological preservatives to enhance the shelf life, ensuring product quality and consumer health. It not only retains the nutritional value of highland barley, but also has the rich taste of milk, meeting the market demand for healthy and high-quality beverages. Brief Description of the Drawings

[0066] Figure 1 It is a flowchart of a canned highland barley milk and its production method proposed by the present invention. Detailed Embodiments

[0067] The technical solutions of the present invention will be further described in detail below in conjunction with the specific embodiments.

[0068] Embodiment 1:

[0069] A production method of canned highland barley milk includes the following steps:

[0070] S1: Pretreatment and Stirring

[0071] Raw material preparation: Select fresh raw milk to ensure no antibiotic residues and pathogen contamination; pre-treat highland barley by baking, grinding and enzymatic hydrolysis to improve its solubility and absorption rate in milk;

[0072] Heating: Heat the raw milk to 55 - 60 °C and maintain a stable temperature using a temperature control system;

[0073] Proportion input: Input milk, enzymatically hydrolyzed highland barley powder, and crystalline fructose according to the proportion;

[0074] Stirring and volume setting: Stir for 25 - 30 minutes at the preset temperature to ensure full mixing, and then set the volume to the predetermined volume;

[0075] S2: Homogenization and Sterilization

[0076] Preheating and homogenization: After the material is preheated to 60-65℃, it is subjected to 18-25Mpa pressure treatment in a high-pressure homogenizer to refine the particles and ensure the stability and taste of the product;

[0077] Pasteurization: The material is pasteurized at 95℃ for 15 seconds to kill potential microorganisms and ensure product safety;

[0078] Cooling: The sterilized milk is quickly cooled to 25°C to avoid overheating that affects the taste and nutritional content;

[0079] S3: Filling and secondary sterilization

[0080] Filling: Under aseptic conditions, pour the cooled highland barley milk into cans;

[0081] Stuffing into the pot: Stuff the filled cans into the sterilizer for secondary sterilization;

[0082] S4: Secondary sterilization and cooling

[0083] Sterilization: Use high-pressure steam to raise the temperature in the sterilizer to 121°C and maintain it for 20 minutes to ensure that all microbial spores are killed;

[0084] Cooling: After sterilization, the product is quickly cooled to room temperature through two water circulation systems to ensure the color and taste of the product.

[0085] Wherein, in said S1, the addition ratio of raw materials is controlled at: 90%-93% of milk, 4%-6% of enzymatically hydrolyzed highland barley powder, and 3%-5% of crystalline fructose.

[0086] Embodiment 2:

[0087] A method for producing canned highland barley milk comprises the following steps:

[0088] S1: Pretreatment and stirring

[0089] Raw material screening: Select high-quality raw milk without antibiotic residues to ensure product safety;

[0090] Barley processing: Barley is roasted, shelled, ground, and then enzymatically treated, a process that uses bio-enzyme technology to release more active ingredients and increase their solubility in milk;

[0091] Heating and ultrasonic treatment: Raw milk is heated to 55-60°C and ultrasonically treated to improve mixing efficiency and reduce thermal damage to the material;

[0092] Proportional addition and oscillation mixing: Add milk, enzymatic highland barley powder and crystallized fructose in proportion; use high-frequency oscillation mixing technology to ensure that the added ingredients are evenly dispersed;

[0093] Stirring and adjusting volume: Stir at the preset temperature for 25-30 minutes to ensure the mixture is uniform, and then adjust to the final product volume;

[0094] S2: Homogenization and microencapsulation

[0095] Preheating and homogenization: The material is preheated to 60-65℃ and passed through a high-pressure homogenizer at a pressure of 18-25MPa to break the fat globules and ensure the stability and delicate taste of the drink;

[0096] Microencapsulation: Adding a pre-prepared microcapsule solution containing encapsulated nutrients, such as omega-3 fatty acids, to the homogenized stable emulsion;

[0097] S3: Filling and oxygen extraction

[0098] Aseptic filling: under strict aseptic conditions, the product is filled into cans to avoid microbial contamination and ensure that the initial total colony count of the product is low;

[0099] Oxygen extraction: Using advanced gas extraction technology to reduce the oxygen content in the tank, thereby reducing oxidation reactions and extending the shelf life of the product;

[0100] S4: Secondary sterilization, addition of biological preservatives and cooling

[0101] Secondary sterilization: Using high temperature short time (HTST) sterilization method, the product is kept at 121°C for 20 minutes to ensure that all microorganisms are completely killed;

[0102] Adding biological preservatives: Adding natural biological preservatives such as nisin immediately after sterilization to improve the antiseptic effect and safety of the product;

[0103] Rapid cooling: Use a cold water circulation system to quickly cool the product to room temperature to prevent loss of taste and nutrients caused by overheating;

[0104] S5: Packaging processing.

[0105] Wherein, the highland barley processing specifically comprises the following steps:

[0106] S11: Baking: The highland barley is baked under controlled conditions, the temperature is set at 120-150°C, and the time is about 30 minutes;

[0107] S12: Shelling: using a shelling machine to remove the highland barley husk;

[0108] S13: grinding: grinding the shelled highland barley into fine powder, with the particle size controlled at 80-100 mesh;

[0109] S14: Enzymatic hydrolysis treatment: The highland barley flour is mixed with water in a ratio of 1:5, the pH is adjusted to 5.5, and food-grade enzymes (such as cellulase, α-amylase) are added, and the reaction is carried out at 55 °C for 4-6 hours. This process can significantly improve the release rate of active ingredients in the highland barley flour and the solubility in milk;

[0110] S15: Filtration and concentration: After enzymatic hydrolysis, the insoluble components are removed by filtration, and then the hydrolysate is concentrated by vacuum concentration technology at 50-60 °C.

[0111] Among them, the microencapsulation treatment specifically includes the following steps:

[0112] S21: Selection of wall material: Select a suitable embedding material according to the characteristics of the nutrients to be protected, such as natural polymers like gum arabic, gelatin, etc.;

[0113] S22: Emulsion preparation: The wall material and the nutrients are mixed by high-shear emulsification technology to form a stable emulsion;

[0114] S23: Microcapsule formation: By physical or chemical methods (specifically such as complex coacervation, solvent evaporation, etc.), the wall material forms a firm outer shell on the surface of the emulsion droplets to encapsulate the core substance;

[0115] S24: Microcapsule collection: The formed microcapsules are collected by centrifugation or filtration technology, and washing and drying treatments are carried out;

[0116] S25: Microcapsule addition: The collected microcapsules are added to the pasteurized milk in a certain proportion to protect the stability of sensitive nutrients during subsequent processing and storage.

[0117] Among them, the specific method of microcapsule formation adopts complex coacervation, solvent evaporation or freeze-induced methods, specifically as follows:

[0118] Complex coacervation: By adjusting the pH value or temperature, the wall material undergoes phase separation, thereby condensing on the surface of the emulsion droplets to form a tiny capsule shell;

[0119] Solvent evaporation: If a solvent that can dissolve the wall material is used, the solvent can be gradually removed during the evaporation process, and the wall material solidifies around the core substance to form microcapsules;

[0120] Freeze-induced: Applying low-temperature technology to solidify the wall material on the surface of the emulsion droplets to form a shell, which is suitable for temperature-sensitive core substances.

[0121] As mentioned above, it is only the preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, makes equivalent substitutions or changes, and should be covered within the protection scope of the present invention.

Claims

1. A method for producing canned highland barley milk, characterized in that: The steps include: S1: Pretreatment and stirring Raw material preparation: Select fresh raw milk to ensure that there is no antibiotic residue and pathogen contamination; the highland barley is pre-baked, ground and enzymatically treated; Heating: Heat the raw milk to 55-60°C and use a temperature control system to maintain a stable temperature; Proportional input: Add milk, enzymatic highland barley powder and crystallized fructose according to the proportion; Stirring and settling: Stir for 25-30 minutes at the preset temperature to ensure adequate mixing, then set the volume to the predetermined volume; S2: Homogenization and sterilization Preheating and homogenization: After the material is preheated to 60-65℃, it is subjected to 18-25Mpa pressure treatment in a high-pressure homogenizer to refine the particles and ensure the stability and taste of the product; Pasteurization: The material is pasteurized at 95℃ for 15 seconds to kill potential microorganisms and ensure product safety; Cooling: The sterilized milk is quickly cooled to 25°C to avoid overheating that affects the taste and nutritional content; S3: Filling and secondary sterilization Filling: Under aseptic conditions, pour the cooled highland barley milk into cans; Stuffing into the pot: Stuff the filled cans into the sterilizer for secondary sterilization; S4: Secondary sterilization and cooling Sterilization: Use high-pressure steam to raise the temperature in the sterilizer to 121°C and maintain it for 20 minutes to ensure that all microbial spores are killed; Cooling: After sterilization, the product is quickly cooled to room temperature through two water circulation systems to ensure the color and taste of the product.

2. The method for producing canned highland barley milk according to claim 1, characterized in that: In the S1, the addition ratio of the raw materials is controlled at: 90%-93% of milk, 4%-6% of enzymatically hydrolyzed highland barley powder, and 3%-5% of crystalline fructose.

3. The method for producing canned highland barley milk according to claim 2, characterized in that: Replace the steps with the following: S1: Pretreatment and stirring Raw material screening: Select high-quality raw milk without antibiotic residues to ensure product safety; Barley processing: Barley is baked, shelled, ground, and then enzymatically treated using bio-enzyme technology to release more active ingredients and increase its solubility in milk; Heating and ultrasonic treatment: Raw milk is heated to 55-60°C and ultrasonically treated to improve mixing efficiency and reduce thermal damage to the material; Proportional addition and oscillation mixing: Add milk, enzymatic highland barley powder and crystallized fructose in proportion; use high-frequency oscillation mixing technology to ensure that the added ingredients are evenly dispersed; Stirring and adjusting volume: Stir at the preset temperature for 25-30 minutes to ensure the mixture is uniform, and then adjust to the final product volume; S2: Homogenization and microencapsulation Preheating and homogenization: The material is preheated to 60-65℃ and passed through a high-pressure homogenizer at a pressure of 18-25MPa to break the fat globules; Microencapsulation: Add a pre-prepared microcapsule solution containing the encapsulated nutrients to the homogenized stable emulsion; S3: Filling and oxygen extraction Aseptic filling: under strict aseptic conditions, the product is filled into cans to avoid microbial contamination and ensure that the initial total colony count of the product is low; Oxygen extraction: Use advanced gas extraction technology to reduce the oxygen content in the tank; S4: Secondary sterilization, addition of biological preservatives and cooling Secondary sterilization: Use high temperature and short time sterilization method to keep the product at 121℃ for 20 minutes to ensure that all microorganisms are completely killed; Addition of biological preservatives: Add nisin immediately after sterilization; Rapid cooling: Use a cold water circulation system to quickly cool the product to room temperature to prevent loss of taste and nutrients caused by overheating; S5: Packaging processing.

4. The method for producing canned highland barley milk according to claim 3, characterized in that: The specific steps include: S11: Baking: The highland barley is baked under controlled conditions, the temperature is set at 120-150°C, and the time is about 30 minutes; S12: Shelling: using a shelling machine to remove the highland barley husk; S13: grinding: grinding the shelled highland barley into fine powder, with the particle size controlled at 80-100 mesh; S14: Enzymatic hydrolysis: highland barley flour and water were mixed in a ratio of 1:5, the pH was adjusted, food grade enzymes were added, and the reaction was carried out at 55°C for 4-6 hours; S15: Filtration and concentration: After enzymatic hydrolysis, the insoluble components are removed by filtration, and then the hydrolysate is concentrated by vacuum concentration technology at 50-60°C.

5. The method for producing canned highland barley milk according to claim 4, characterized in that: In S14, the pH is adjusted to 5.

5.

6. The method for producing canned highland barley milk according to claim 4, characterized in that: In S14, the food-grade enzyme is a mixture of one or more of cellulase and α-amylase.

7. The method for producing canned highland barley milk according to claim 3, characterized in that: The microencapsulation process specifically comprises the following steps: S21: Wall material selection: Choose appropriate embedding materials based on the characteristics of the nutrients to be protected; S22: Emulsification preparation: The wall material and nutrients are mixed by high shear emulsification technology to form a stable emulsion; S23: Microcapsule formation: The wall material forms a solid shell on the surface of the emulsion droplets through physical or chemical methods to encapsulate the core material; S24: microcapsule collection: collecting the formed microcapsules by centrifugation or filtration technology, and washing and drying them; S25: Microcapsule addition: adding the collected microcapsules into pasteurized milk in a certain proportion.

8. The method for producing canned highland barley milk according to claim 7, characterized in that: The specific method of forming the microcapsules is a complex coagulation method, which is as follows: By adjusting the pH value or temperature, the wall material can be phase separated, thereby condensing on the surface of the emulsion droplets to form a tiny capsule shell.

9. The method for producing canned highland barley milk according to claim 7, characterized in that: The specific method of forming the microcapsules is a solvent evaporation method, which is as follows: By using a solvent that can dissolve the wall material, the solvent can be gradually removed through the evaporation process, so that the wall material solidifies around the core material to form microcapsules.

10. The method for producing canned highland barley milk according to claim 7, characterized in that: The specific method of forming the microcapsules is a freezing-induced method, which is as follows: Low temperature technology is used to solidify the wall material on the surface of the emulsion droplets to form a shell.

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