Mung bean paste modified milk and preparation method thereof

Abstract

The invention provides mung bean paste modified milk and a preparation method thereof. In the mung bean paste modified milk, the diameter of mung bean starch particles is 1.78-2.78 mm, the number of the mung bean starch particles is 10.53-150 / mm < 2 >, and the clarification index is 0.381-0.614. The mung bean paste modified milk is obvious in sweet bean paste taste, the mung bean paste is stably suspended in the modified milk, and the product stability is good.

Description

Technical Field

[0001] The invention relates to a mung bean paste modulated milk, in particular to a mung bean paste modulated milk and a preparation method thereof, belonging to the field of food. Background Art

[0002] Mung bean is an economic crop with both nutritional and medicinal value. It has the effects of clearing away heat and detoxifying, relieving heat and promoting diuresis, strengthening the spleen and appetizing, beautifying and nourishing the skin, and relieving cough and promoting diuresis. Mung bean can also lower serum cholesterol and triglycerides.

[0003] Formulated milk is a liquid product made from raw cow's milk, raw goat's milk or reconstituted milk as the main raw materials, with other raw materials or food additives or nutritional fortifiers added and using appropriate sterilization technology. Formulated milk has enhanced nutrition and blended taste, and is popular among people.

[0004] Mung bean milk has the nutritional value, medicinal value and emotional value of mung beans and milk, and is a milk with considerable market value. However, the mung bean paste milk on the market does not have the unique sandy taste of mung bean paste, and the mung bean paste cannot be stably suspended in the product. After standing for a period of time, a lot of mung bean paste will settle at the bottom of the mung bean paste milk, affecting the taste and appearance. Summary of the invention

[0005] The invention provides a mung bean paste modulated milk, which is rich in nutrition and has a distinct bean paste taste. The mung bean paste is stably suspended in the modulated milk within the shelf life, and the product has good stability.

[0006] The invention also provides a method for preparing mung bean paste modulated milk, which is simple to operate and suitable for industrial production; the mung bean paste modulated milk obtained by the method has obvious bean paste taste and good stability.

[0007] The invention provides a mung bean paste prepared milk, wherein the diameter of mung bean starch particles is 1.78-2.78 mm, and the number of mung bean starch particles is 10.53-150 / mm 2 , the clarification index is 0.381-0.614.

[0008] The mung bean paste modulated milk as described above, wherein the raw materials of the mung bean paste modulated milk include, by weight percentage: raw milk 72%-80%, frozen mung bean paste 1%-6%, MCC 0.001%-0.3%, monoglyceride 0.001%-0.3%, and the balance is water;

[0009] The frozen mung bean paste is prepared by at least the following process: cooking and peeling the mung beans and then dehydrating them until the moisture content reaches 15%-25%, and then storing them at -75 to -85°C for 23.5 to 24.5 hours to obtain the frozen mung bean paste.

[0010] The mung bean paste formula milk as described above, wherein the frozen mung bean paste is prepared by a method comprising at least the following processes: boiling and peeling the mung beans and then dehydrating them until the moisture content reaches 20%, and then storing them at -80°C for 24 hours to obtain the frozen mung bean paste.

[0011] The mung bean paste formulated milk as described above, wherein the raw milk includes at least one of raw cow's milk, raw goat's milk, raw camel's milk, raw donkey's milk and reconstituted milk.

[0012] The mung bean paste milk as described above, wherein the raw materials of the mung bean paste milk further include, in terms of mass percentage, 4%-5% sweetener, 0.001%-0.03% stabilizer, and 0.01%-0.1% pH adjuster.

[0013] The mung bean paste formulated milk as described above, wherein the stabilizer includes at least one of gellan gum, MCC, and monoglyceride.

[0014] The mung bean paste prepared milk as described above, wherein the pH adjuster is sodium bicarbonate.

[0015] The present invention also provides a method for preparing the mung bean paste modulated milk as described in any one of the above, which comprises the following steps:

[0016] 1) boiling and peeling mung beans to obtain a first material;

[0017] 2) dehydrating the first material until the moisture content of the first material is 15-25%, thereby obtaining a second material;

[0018] 3) storing the second material at -75 to -85°C for 23.5 to 24.5 hours to obtain frozen mung bean paste;

[0019] 4) mixing the raw material system including raw milk, MCC and monoglyceride to obtain a third material;

[0020] 5) adding the frozen mung bean paste to the third material and mixing, and then performing homogenization and sterilization treatments in sequence to obtain the mung bean paste modulated milk.

[0021] The preparation method as described above, wherein step 2) is to dehydrate the first material until the moisture content of the first material is 20% to obtain the second material; and / or,

[0022] Step 3) is to store the second material at -80°C for 24 hours to obtain the frozen mung bean paste.

[0023] The preparation method as described above, wherein the homogenization temperature is 50-60° C., and the homogenization pressure is 170-230 bar.

[0024] The mung bean paste prepared milk of the present invention has a mung bean starch particle diameter of 1.78-2.78 mm and a mung bean starch particle number of 10.53-150 / mm 2 The addition of a relatively small amount of mung bean paste raw material can make the mung bean paste modulated milk have a distinct bean paste taste; and its clarity index during the shelf life is 0.381-0.614, mung bean starch particles are stably suspended in the mung bean paste modulated milk, with little precipitation and high product stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a photo of mung bean starch particles in the mung bean paste prepared milk in Example 1 under a microscope at 100X;

[0026] Figure 2 This is a photo of mung bean starch particles in the mung bean paste prepared milk of Comparative Example 1 under a microscope at 100X;

[0027] Figure 3 This is a photo of the product of Example 2 on the 0th day of the shelf life;

[0028] Figure 4 This is a photo of the product of Comparative Example 3 on the 0th day of the shelf life;

[0029] Figure 5 This is a photo of the product of Example 2 on the 28th day of shelf life;

[0030] Figure 6 This is a photo of the product of Comparative Example 3 on the 28th day of its shelf life. DETAILED DESCRIPTION

[0031] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] The first aspect of the present invention provides a mung bean paste prepared milk, wherein the diameter of the mung bean starch particles is 1.78-2.78 mm, and the number of the mung bean starch particles is 10.53-150 / mm 2 , the clarification index is 0.381-0.614.

[0033] The mung bean starch granules are the form in which mung bean starch exists in formula milk, and their main components include straight-chain starch, amylopectin, lipids (including phospholipids and free fatty acids), phosphate monoesters, proteins / enzymes and water.

[0034] The diameter of the mung bean starch particles mentioned above is measured by taking 1 mL of the product and dropping it on a glass slide on the 7th day of the shelf life, staining it with iodine solution, and observing it under an electron microscope. The diameter of the mung bean starch particles is measured according to the millimeter scale provided in Photoshop, and the diameters of all the mung bean starch particles in the observation field are measured and the average value is taken. The number of mung bean starch particles is measured by taking 1 mL of the product and dropping it on a glass slide on the 7th day of the shelf life, staining it with iodine solution, and observing it under an electron microscope. The number of mung bean starch particles in the observation field is recorded, and the observation is made in parallel 3 times to take the average value.

[0035] The inventors found that when the diameter of the mung bean starch particles in the mung bean paste milk is 1.78-2.78 mm, and the number of mung bean starch particles is 10.53-150 / mm 2 When adding a small amount of mung bean paste, consumers can feel the obvious sandy taste of mung bean paste in their oral cavity when drinking the mung bean paste modulated milk.

[0036] The clarification index is inversely proportional to the stability of the mung bean paste modulated milk product of the present invention, that is, the larger the clarification index is, the more precipitates there are in the product, that is, the worse the stability of the product is.

[0037] The clarity index of the mung bean paste during the shelf life is 0.381-0.614, indicating that most of the mung bean starch particles in the mung bean paste modulated milk of the present invention are stably suspended in the modulated milk during the shelf life and rarely precipitate, that is, the product has high shelf life stability.

[0038] The mung bean paste formula milk has a distinct sandy taste of mung bean paste during the shelf life, and the amount of mung bean paste added is relatively small. It has the characteristics of rich nutrition, good taste, cost savings, etc. In addition, the mung bean starch particles in the mung bean paste formula milk have good suspension stability, less precipitation, and high product stability during the shelf life.

[0039] In some embodiments, the raw materials of the mung bean paste milk include, by weight percentage: raw milk 72%-80%, frozen mung bean paste 1-6%, MCC 0.001%-0.3%, monoglyceride 0.001%-0.3%, and the balance is water;

[0040] The frozen mung bean paste is prepared by at least the following process: the mung beans are boiled, peeled and then dehydrated until the moisture content reaches 15%-25%, and then stored at -75 to -85°C for 23.5 to 24.5 hours to obtain the frozen mung bean paste.

[0041] It is understandable that the mass percentage of the above raw milk is 72%-80%, which meets the relevant regulations on the nutritional components of modified milk, ensuring that the product of the present invention, as a modified milk, contains sufficient protein and is rich in milk flavor.

[0042] MCC is microcrystalline cellulose, and the scientific name of monoglyceride (GMS) is glycerol monostearate.

[0043] The above-mentioned cooking of the mung beans refers to adding water to the mung beans and cooking them until the mung beans are fully cooked from the surface to the inner core, and the cross-section of the mung beans has uniform color and the same transparency.

[0044] In the process of cooking the mung beans with water, the mung bean starch absorbs water to swell and gelatinizes due to heat. The mung bean skin ruptures due to the expansion of the internal volume, and then the mung bean skin is separated from the content. The separated mung bean skin is suspended or floats above the cooking system. After removing the separated mung bean skin, the remaining part is a mixture of mung bean paste and water. The above mixture is dehydrated. When the water content of the above mixture reaches 15%-25%, it is placed at -75~-85℃ for 23.5-24.5h to obtain the above frozen mung bean paste.

[0045] Generally, mung beans can be cooked by adding 7-10 times the mass of water to the mung beans and then boiling for 30-90 minutes.

[0046] The above peeling process can use an 8-mesh strainer to scoop out the mung bean skin, which can not only remove the detached mung bean skin, but also avoid leaving behind broken skin.

[0047] The dehydration treatment refers to pouring the mixture of mung bean paste and water into gauze and removing water by squeezing. The gauze squeezing method is low in cost and easy to operate, and removing water by physical means will not destroy the structure of starch particles in the mung bean paste.

[0048] Generally, 200 mesh gauze can be used, which is conducive to quickly removing moisture and not wasting mung bean paste.

[0049] The mixture with a moisture content of 15% to 25% is stored at -75 to -85°C for 23.5 to 24.5 hours to obtain frozen green bean paste with a strong bean paste taste.

[0050] The inventor speculates that this may be because after the ultra-low temperature freezing treatment, the water inside and outside the mung bean starch particles forms ice crystals, and the ice crystals aggregate and freeze to produce expansion pressure, which causes certain changes in the structure, functional properties and reaction activity of the starch particles. When the moisture content of the above mixture is 155%-25%, the appropriate amount of water and mung bean starch interact with each other in an ultra-low temperature environment, making the mung beans have a better sand-forming effect, thus producing a stronger bean paste taste.

[0051] The frozen mung bean paste is used to prepare mung bean paste modulated milk according to the raw material formula of the mung bean paste modulated milk. During the shelf life, the diameter of the mung bean paste starch particles in the mung bean paste modulated milk is 1.78-2.78 mm, and the number of mung bean starch particles is 10.53-150 / mm 2 When a smaller amount of mung bean paste is added, the mung bean paste milk can have a stronger bean paste taste.

[0052] At the same time, the frozen mung bean paste, MCC and monoglyceride act synergistically within the mass percentage range of the above formula, so that the mung bean starch particles remain stably suspended in the modulated milk during the shelf life, with less precipitation, and a strong bean paste taste is maintained during the shelf life; the clarity index of the prepared product is 0.381-0.614, and the product has a high shelf life stability.

[0053] The mung bean paste modulated milk prepared by using the raw material formula of the mung bean paste modulated milk has a distinct bean paste taste during the shelf life, and the amount of mung bean paste added is relatively small, which has the advantage of cost saving; during the shelf life, most of the mung bean starch particles are stably suspended in the modulated milk and rarely precipitate, which not only ensures that the bean paste taste of the product is not reduced during the shelf life, but also does not affect the color and appearance of the product due to precipitation, so that the product maintains a uniform and consistent color during the shelf life, giving consumers an aesthetic enjoyment.

[0054] After the system with a moisture content of 15%-25% is stored at -75 to -85°C for 23.5-24.5h, it can be placed at 22-26°C for 2.8-3.2h to melt, and then the system is repeated twice according to the freeze-thaw process, that is, the system is repeatedly frozen and thawed 3 times, and the diameter of the mung bean starch particles in the obtained frozen mung bean paste is 1.78-2.78mm. The mung bean paste formula milk prepared using the frozen mung bean paste has a more obvious bean paste taste.

[0055] It is understandable that in order to improve the quality and yield of mung bean paste, high-quality mung beans can be carefully selected for preparing mung bean paste. In some embodiments, the mung beans are Tailai mung beans from Heilongjiang Province.

[0056] Before cooking mung beans, they should be cleaned first, for example, by washing them with 10-20℃ water to wash away dust and other stains on the surface of the mung beans; then, using the high density of impurities such as pebbles, etc., impurities such as pebbles can be removed.

[0057] Because mung beans have a tough outer layer of cellulose and keratin, direct cooking is not easy to soften and penetrate, and it is easy to produce uneven cooking inside and outside of the mung beans. Therefore, you can soak the mung beans in water for 60 minutes to 180 minutes before cooking to increase the permeability of the mung beans and improve their cooking effect.

[0058] Furthermore, the frozen mung bean paste is prepared by a method comprising at least the following steps: boiling and peeling the mung beans and then dehydrating them until the moisture content reaches 20%, and then storing them at -80°C for 24 hours to obtain the frozen mung bean paste.

[0059] When the moisture content reaches 20%, it is stored at -80°C for 24 hours, which is more conducive to improving the performance of the frozen mung bean paste. The mung bean paste formula milk made from the frozen mung bean paste has a more obvious taste under the premise of the same amount of mung bean paste added, and the mung bean starch particles and MCC and monoglyceride have better compatibility, which makes the product more stable during the shelf life.

[0060] In order to further improve the bean paste taste of the above-mentioned frozen mung bean paste, it can be stored at the above-mentioned -80°C for 24 hours and then stored at 24°C for 3 hours. Repeating freezing and thawing for 3 times is more conducive to improving the sanding effect of the frozen mung bean paste. The mung bean paste formula milk prepared using the frozen mung bean paste has a more obvious bean paste taste.

[0061] The present invention does not particularly limit the type of the raw milk. For example, the raw milk includes at least one of raw cow's milk, raw goat's milk, raw camel's milk, raw donkey's milk, and reconstituted milk.

[0062] In order to further improve the taste and stability of the mung bean paste modulated milk of the present invention, the raw materials of the mung bean paste modulated milk further include: 4%-5% sweetener, 0.001%-0.03% stabilizer, and 0.01%-0.1% pH adjuster according to mass percentage.

[0063] Sweeteners can increase the sweetness of the mung bean paste milk; stabilizers are beneficial to further improve the suspension characteristics of mung bean starch particles in the milk, thereby improving the stability of the product; pH regulators are beneficial to adjust the pH value of the product, which is helpful for the stability of the product, the suspension of mung bean starch particles, etc. The present invention does not specifically limit the type of the sweeteners, for example, at least one of sucrose, fructose, and syrup can be selected.

[0064] When the stabilizer comprises at least one of gellan gum, MCC and monoglyceride, it is beneficial to improve the stability of the mung bean paste modulated milk without reducing the taste of the mung bean paste.

[0065] The pH adjuster includes at least one of sodium bicarbonate and sodium tripolyphosphate. These types of pH adjusters are widely available and easy to obtain, which is conducive to cost saving.

[0066] Furthermore, the raw materials of the mung bean paste formula milk may also include salt, the mass percentage of which is 0.01%-0.06%, which helps to improve the taste of the product and maintain the ion balance of the product raw material system; it may also include edible flavoring, the mass percentage of which is 0.01-0.3%, preferably 0.02%, which helps to improve the flavor and taste of the product.

[0067] The second aspect of the present invention provides a method for preparing the mung bean paste modulated milk of the first aspect, comprising the following steps:

[0068] 1) boiling and peeling mung beans to obtain a first material;

[0069] 2) Dehydrating the first material until the moisture content of the first material is 15%-25% to obtain a second material;

[0070] 3) storing the second material at -75 to -85°C for 23.5 to 24.5 hours to obtain frozen mung bean paste;

[0071] 4) mixing the raw material system including raw milk, MCC and monoglyceride to obtain a third material;

[0072] 5) adding the frozen mung bean paste to the third material and mixing, and then performing homogenization and sterilization treatment in sequence to obtain the mung bean paste modulated milk.

[0073] The above-mentioned cooking of mung beans refers to adding water to the mung beans and cooking them until they are fully cooked from the surface to the inner core, and the cross-section of the mung beans has uniform color and the same transparency. In this process, when adding water for cooking, the mung bean starch absorbs water and swells, and gelatinizes due to heat. The mung bean skin ruptures due to the expansion of the internal volume, and then the mung bean skin is separated from the contents, and the separated mung bean skin is suspended or floats above the cooking system.

[0074] The detached mung bean skins are removed and can be scooped out using an 8-mesh strainer. The remaining portion is a mixture of mung bean paste and water, which is the first material.

[0075] The above dehydration treatment generally involves pouring a mixture of mung bean paste and water into gauze and removing water by squeezing. The gauze squeezing method is low in cost and easy to operate, and physical removal of water will not destroy the structure of starch particles in the mung bean paste.

[0076] Generally, 200 mesh gauze can be used, which is conducive to quickly removing moisture and not wasting mung bean paste.

[0077] When the moisture content of the material after dehydration treatment is 15%-25%, a second material is obtained;

[0078] The second material is stored at -75 to -85°C for 23.5 to 24.5 hours to obtain the frozen mung bean paste. The present invention does not particularly limit the cooling rate of the ultra-low temperature freezing process at -75 to -85°C. The second material can be directly frozen at -75 to -85°C, which is beneficial to avoid ice crystals that may damage the crystal structure of mung bean starch due to slow freezing.

[0079] When the raw material system including raw milk, MCC and monoglyceride are mixed, in order to improve the mixing effect, the raw material system including raw milk can be first heated to 55-70° C., and after the MCC and monoglyceride are evenly mixed, they are slowly added to the raw material system including raw milk and mixed for 5-20 minutes, so that the above raw material components can fully react with each other to obtain the third material.

[0080] After the frozen mung bean paste is added to the third material and mixed, the third material and the frozen mung bean paste may be mixed for 5-20 minutes in order to improve the sandy taste and mixing degree of the frozen mung bean paste.

[0081] The purpose of the above homogenization is to break up the fat globule particles in the liquid through the homogenization process, improve the uniformity of the liquid, and avoid the fat floating during the shelf life of some products. In addition, the homogenized milk can effectively reduce the oxidation of fat, so that the milk product can ensure the fragrant smell.

[0082] The purpose of the above sterilization treatment is to remove the interference of miscellaneous bacteria and improve the stability of the product during the shelf life. The present invention does not specifically limit the conditions of the sterilization treatment, for example, the sterilization temperature is 145±10°C and the sterilization time is 4s.

[0083] The mung bean paste prepared by the above process can make the mung bean paste prepared by adding a relatively small amount of mung bean paste raw materials to have a more obvious bean paste taste. The inventor speculates that it may be because the above-mentioned ultra-low temperature freezing of -75 to -85°C provides extremely low temperature and humidity. Under the premise of ensuring the quality of the above-mentioned second material, the water inside and outside the mung bean starch particles forms ice crystals, and the ice crystals gather and freeze to produce expansion pressure, which causes certain changes in the structure, functional properties and reaction activity of the starch particles. When the moisture content of the above-mentioned second material is 15%-25%, the appropriate content of water and mung bean starch interact under the ultra-low temperature environment, so that the sanding effect of mung beans is better. After the prepared frozen mung bean paste is applied to the mung bean paste prepared, the diameter of the mung bean paste starch particles in the prepared mung bean paste prepared is 1.78-2.78mm. When a small amount of mung bean paste is added, the above-mentioned mung bean paste prepared can present a more obvious bean paste taste.

[0084] The preparation method of the mung bean paste modulated milk has a simple process and is easy to operate. The mung bean paste modulated milk obtained by the preparation method has a distinct bean paste taste, the mung bean starch particles have good suspension stability, and the product stability is high.

[0085] It is understandable that in order to improve the quality and yield of mung bean paste, high-quality mung beans can be carefully selected for preparing mung bean paste. In some embodiments, mung beans are selected from Tailai mung beans in Heilongjiang Province.

[0086] Before cooking mung beans, they should be cleaned first, for example, by washing them with 10-20℃ water to wash away dust and other stains on the surface of the mung beans; then, using the high density of impurities such as pebbles, etc., impurities such as pebbles can be removed.

[0087] Because mung beans have a tough outer layer of cellulose and keratin, direct cooking is not easy to soften and penetrate, and it is easy to produce uneven cooking inside and outside the mung beans. Therefore, mung beans can be soaked in water for 60-180 minutes before cooking to increase the permeability of mung beans and improve their cooking effect. Generally, after adding 7-10 times the weight of the soaked mung beans into water and cooking for 30-90 minutes, the mung beans can be cooked.

[0088] The raw milk can be purified in advance to remove large impurities and non-milk cells mixed in the raw milk. For example, the raw milk is first cooled at 2-10°C, then filtered through a 80-600 mesh screen, and finally centrifuged at 4000-6000 rpm. The purpose of the cooling is to keep the milk fresh; the purpose of filtering is to remove impurities mixed in the raw milk; the purpose of centrifugation is to remove impurities such as non-milk cells in the raw milk; it is beneficial to further optimize the quality and stability of the mung bean paste prepared milk of the present invention.

[0089] When the raw materials of the mung bean paste prepared milk also include sweeteners, stabilizers, and pH regulators, the above substances can be mixed with MCC and monoglyceride and then added into the raw material system including raw milk.

[0090] Generally, the sterilized mung bean paste formula milk is cooled to 20±2°C before being filled.

[0091] Further, when step 2) is, the first material is dehydrated until the moisture content of the first material is 20%, to obtain the second material; and / or,

[0092] Step 3) is to store the second material at -80°C for 24 hours to obtain the frozen mung bean paste.

[0093] The moisture content of the first material is further limited to 20%, and the ultra-low temperature freezing temperature and time are limited to -80°C and 24h respectively, which is conducive to further improving the sanding effect of the frozen mung bean paste. The mung bean paste modulated milk prepared by using the frozen mung bean paste has a more obvious bean paste taste, and the mung bean starch particles and MCC and monoglyceride therein have better compatibility, so that the product stability is better.

[0094] The system with a moisture content of 20% can be stored at -80°C for 24 hours, and then placed at 22-26°C for 2.8-3.2 hours, preferably at 24°C for 3 hours to melt it, and then the system is repeated twice according to the freeze-thaw process, that is, the system is repeatedly frozen and thawed 3 times, and the obtained frozen mung bean paste has a better sanding effect, and the mung bean paste formula milk prepared using the frozen mung bean paste has a more obvious bean paste taste.

[0095] In order to further improve the uniformity, stability and flavor of the mung bean paste modulated milk of the present invention, the homogenization conditions can be limited to a homogenization temperature of 50-60° C. and a homogenization pressure of 170 bar-230 bar.

[0096] Furthermore, the homogenization temperature can be 52°C, 55°C, or 58°C; and the homogenization pressure can be 180 bar, 190 bar, 200 bar, 210 bar, or 220 bar, which can further improve the uniformity, stability, and flavor of the product.

[0097] Hereinafter, the mung bean paste modulated milk and the preparation method thereof of the present invention will be described in more detail through specific examples.

[0098] The specific sources of some raw materials in the following preparation process are:

[0099] Raw milk: Inner Mongolia Yili Industrial Group Co., Ltd.;

[0100] Mung Bean: Lichuang Huacheng Co., Ltd.

[0101] MCC: Tianfu (Lianyungang) Food Ingredients Co., Ltd.

[0102] Monoglyceride: Tianfu (Lianyungang) Food Ingredients Co., Ltd.

[0103] Gellan gum: Tianfu (Lianyungang) Food Ingredients Co., Ltd.

[0104] Sodium bicarbonate: Dongguan Baiwei Food Chemical Raw Materials Industry Co., Ltd.;

[0105] Salt: Dongguan Baiwei Food Chemical Raw Materials Industry Co., Ltd.;

[0106] Food flavors: Mann's Flavors & Fragrances Co., Ltd., France;

[0107] Example 1

[0108] A mung bean paste modulated milk of the present embodiment includes the following raw materials (the total amount of raw materials is calculated based on 1000 kg):

[0109] 800g raw milk, 45g sucrose, 10g frozen mung bean paste, 2g MCC, 0.6g monoglyceride, 0.25g gellan gum, 0.8g sodium bicarbonate, 0.1g salt, 2g edible flavor, and the rest is drinking water;

[0110] The method for preparing the mung bean paste modulated milk comprises the following steps:

[0111] 1) Selecting mung beans from Tailai, Heilongjiang Province, washing them with 20° C. water and soaking them in water for 60 minutes, putting the soaked mung beans into a pot, adding water 7 times the mass of the mung beans, and boiling them for 30 minutes; while boiling, using an 8-mesh strainer to remove the mung bean skins to obtain a first material;

[0112] 2) pouring the first material into 200-mesh gauze and removing water by squeezing until the water content of the first material is 20%, thereby obtaining a second material;

[0113] 3) storing the second material at -80°C for 24 hours, and then placing the frozen mung bean paste at 24°C for 3 hours, and repeatedly freezing and thawing for 3 times to obtain frozen mung bean paste;

[0114] 4) Cooling the raw milk at 2-10° C., filtering through a 200-mesh screen, and finally centrifuging at 4000-6000 rpm to purify the milk to obtain a fresh milk pre-processed material; heating the fresh milk pre-processed material to 65° C., mixing sucrose, MCC, monoglyceride, gellan gum, sodium bicarbonate, and salt uniformly, and slowly adding the mixture to the fresh milk pre-processed material for 20 minutes to obtain a third material;

[0115] 5) adding the frozen mung bean paste to the third material and mixing for 20 minutes, and then performing homogenization and sterilization in sequence, wherein the homogenization temperature is 55° C., the homogenization pressure is 180 pa, the sterilization temperature is 138° C., and the sterilization time is 4 seconds; cooling the sterilized system to 20° C. and filling to obtain the mung bean paste modulated milk.

[0116] Example 2

[0117] This embodiment is basically the same as Embodiment 1, except that:

[0118] The added amount of frozen mung bean paste is 30g.

[0119] Example 3

[0120] This embodiment is basically the same as Embodiment 1, except that:

[0121] The added amount of frozen mung bean paste is 60g.

[0122] Example 4

[0123] This embodiment is basically the same as Embodiment 2, except that: in step 2), the moisture content of the first material is 15%.

[0124] Example 5

[0125] This embodiment is basically the same as embodiment 2, except that the moisture content of the first material in step 2) is 25%.

[0126] Example 6

[0127] This embodiment is basically the same as embodiment 2, except that -75°C is used instead of -80°C in step 3).

[0128] Example 7

[0129] This embodiment is basically the same as embodiment 2, except that -85°C is used instead of -80°C in step 3).

[0130] Example 8

[0131] This embodiment is basically the same as embodiment 2, except that 23.5 h is used instead of 24 h in step 3).

[0132] Example 9

[0133] This embodiment is basically the same as embodiment 2, except that 24.5 h is used instead of 24 h in step 3).

[0134] Example 10

[0135] This embodiment is basically the same as embodiment 2, except that 22°C is used instead of 24°C in step 3).

[0136] Embodiment 11

[0137] This embodiment is basically the same as embodiment 2, except that 26°C is used instead of 24°C in step 3).

[0138] Example 12

[0139] This embodiment is basically the same as Embodiment 2, except that:

[0140] Step 3) is to store the second material at -80°C for 24 hours to obtain frozen mung bean paste.

[0141] Example 13

[0142] This embodiment is basically the same as Embodiment 2, except that:

[0143] In step 3), 2.8 h was used instead of 3 h.

[0144] Embodiment 14

[0145] This embodiment is basically the same as Embodiment 2, except that:

[0146] In step 3), 3.2 h was used instead of 3 h.

[0147] Embodiment 15

[0148] This embodiment is basically the same as Embodiment 2, except that:

[0149] Step 3) is to store the second material at -75°C for 24.5 hours to obtain frozen mung bean paste.

[0150] Example 16

[0151] This embodiment is basically the same as Embodiment 2, except that:

[0152] Step 3) is to store the second material at -85°C for 23.5 hours to obtain frozen mung bean paste.

[0153] Comparative Example 1

[0154] This comparative example is basically the same as Example 1, except that:

[0155] In step 3), 4°C was used instead of -80°C.

[0156] Comparative Example 2

[0157] This comparative example is basically the same as Example 2, except that:

[0158] In step 3), 4°C was used instead of -80°C.

[0159] Comparative Example 3

[0160] This comparative example is basically the same as Example 3, except that:

[0161] In step 3), 4°C was used instead of -80°C.

[0162] Comparative Example 4

[0163] This comparative example is basically the same as Example 2, except that:

[0164] In step 3), -70°C was used instead of -80°C.

[0165] Comparative Example 5

[0166] This comparative example is basically the same as Example 2, except that:

[0167] In step 3), -90°C was used instead of -80°C.

[0168] Comparative Example 6

[0169] This comparative example is basically the same as Example 2, except that:

[0170] The moisture content of the first material in step 2) is 10%.

[0171] Comparative Example 7

[0172] This comparative example is basically the same as Example 2, except that:

[0173] The moisture content of the first material in step 2) is 30%.

[0174] Comparative Example 8

[0175] This comparative example is basically the same as Example 2, except that:

[0176] In step 3), the second material is stored at -80°C for 12 hours, and other conditions remain unchanged.

[0177] Comparative Example 9

[0178] This comparative example is basically the same as Example 2, except that:

[0179] In step 3), the second material is stored at -75°C for 12 hours, and other conditions remain unchanged.

[0180] Comparative Example 10

[0181] This comparative example is basically the same as Example 2, except that:

[0182] In step 3), the second material is stored at -85°C for 12 hours, and other conditions remain unchanged.

[0183] Comparative Example 11

[0184] This comparative example is basically the same as Example 12, except that:

[0185] In step 3), -60°C was used instead of -80°C.

[0186] Comparative Example 12

[0187] This comparative example is basically the same as Example 12, except that:

[0188] In step 3), -90°C was used instead of -80°C.

[0189] Comparative Example 13

[0190] This comparative example is basically the same as Example 12, except that:

[0191] The moisture content of the first material in step 2) is 10%.

[0192] Comparative Example 14

[0193] This comparative example is basically the same as Example 12, except that:

[0194] The moisture content of the first material in step 2) is 30%.

[0195] Comparative Example 15

[0196] This comparative example is basically the same as Example 12, except that:

[0197] In step 3), the second material is stored at -80°C for 12 hours, and other conditions remain unchanged.

[0198] Comparative Example 16

[0199] This comparative example is basically the same as Example 12, except that:

[0200] In step 3), the second material is stored at -80°C for 30 hours, and other conditions remain unchanged.

[0201] Comparative Example 17

[0202] This comparative example is basically the same as Example 12, except that:

[0203] Use CMC (sodium carboxymethyl cellulose) instead of MCC.

[0204] Comparative Example 18

[0205] This comparative example is basically the same as Example 12, except that:

[0206] Sucrose fatty acid esters were used instead of monoglycerides.

[0207] Comparative Example 19

[0208] This comparative example is basically the same as Example 12, except that:

[0209] MCC 2.6 was used to replace MCC 2g and monoglyceride 0.6g.

[0210] Comparative Example 20

[0211] This comparative example is basically the same as Example 12, except that:

[0212] Use 2.6 g of monoglyceride to replace 2 g of MCC and 0.6 g of monoglyceride.

[0213] Test example

[0214] 1. The following parameters of the above embodiments and comparative examples were tested:

[0215] 1) Diameter of mung bean starch particles: On the 7th day of the shelf life, 1 mL of the product was dropped onto a glass slide, stained with iodine solution and observed under an electron microscope. The diameter of the mung bean starch particles was measured using the millimeter scale provided by Photoshop. The diameters of all mung bean starch particles in the observation field were measured and the average value was taken. The specific results are shown in Table 1;

[0216] 2) Number of mung bean starch particles: On the 7th day of the shelf life, 1 mL of the product was dropped onto a glass slide, stained with iodine solution, and observed under an electron microscope. The number of mung bean starch particles in the observation field was recorded. The observation was repeated 3 times in parallel and the average value was taken. The specific results are shown in Table 1;

[0217] 3) Clarification index: The clarification index of the product on the 7th day of the shelf life was measured according to the lumine method. The specific results are shown in Table 2;

[0218] 4) Red bean paste taste evaluation: 30 professional tasters were recruited to taste and score the products on the 7th day of the shelf life, and the red bean paste taste evaluation was performed according to the red bean paste taste evaluation criteria in Table 3. The specific results are shown in Table 4;

[0219] 5) Product microscope pictures: The mung bean starch granules in the products of Example 1 and Comparative Example 1 at the 7th day of shelf life were photographed using a 100X microscope. Figure 1 and Figure 2 ;

[0220] 6) Product appearance pictures: The products of Example 2 and Comparative Example 3 with a shelf life of 0d and 28d were stained with iodine solution and then placed at room temperature for observation and photography. See the pictures. Figure 3-Figure 6 ;

[0221] 2. Test results

[0222] Table 1 Diameter and number of mung bean starch particles in modulated milk

[0223]

[0224]

[0225] Note: The same letters have no significant difference (P≥0.05), and different letters have significant difference (P<0.05).

[0226] The results in Table 1 show that in the modulated milk, the frozen mung bean paste obtained by the freezing process defined in this scheme has a larger particle size, which is beneficial to improving the taste of the mung bean paste in the modulated milk. Figure 1 and Figure 2 The following is a picture of mung bean starch granules under a microscope, in which: Figure 1This is a photo of mung bean starch particles in the mung bean paste milk of Example 1 under a microscope at 100X. Figure 2 This is a photo of mung bean starch particles in the mung bean paste formula milk of Comparative Example 1 under a microscope at 100X. The particle size of the starch particles in Example 1 is larger than that of the starch particles in Comparative Example 1.

[0227] Table 2 Clarity index of products

[0228]

[0229]

[0230] The results in Table 2 show that during the shelf life, the greater the clarity index of the product, the more unstable the product is and the more serious the precipitation of mung bean paste is. Figure 3-Figure 6 Analyze, among which, Figure 3 This is a photo of the product of Example 2 on the 0th day of shelf life, Figure 4 This is a photo of the product of Comparative Example 3 on the 0th day of shelf life. Figure 5 This is a photo of the product of Example 2 on the 28th day of shelf life. Figure 6 This is a photo of the product of Comparative Example 3 on the 28th day of shelf life. Figure 3 and Figure 5 The product of Example 2 showed less precipitation. Figure 4 and Figure 6 The product of Comparative Example 3 shows that the precipitation gradually increases during the shelf life, which not only affects the taste of the bean paste of the product, but also affects the appearance and color of the product. The clarification index of each embodiment meets the requirements, indicating that the green bean paste modulated milk prepared by the scheme of the present invention is more stable during the shelf life. The data in Table 2 also show that the clarification index of the product is synergistically affected by factors such as the particle size of starch particles, the number of starch particles and the type of stabilizer.

[0231] Table 3 Evaluation criteria for the taste of red bean paste of products

[0232] Rating items Score (points) No bean paste taste 0 It has a red bean paste taste, but the red bean paste taste is lighter 1-5 It has a red bean paste taste, and the red bean paste taste is obvious 6-10

[0233] Table 4 Evaluation results of the taste of red bean paste of products

[0234]

[0235]

[0236]

[0237] The results in Table 4 show that Example 1 can make the modulated milk have the taste of bean paste by adding a small amount of frozen mung bean paste, while the modulated milk of Comparative Example 1 adding the same mass of refrigerated mung bean paste does not have the taste of bean paste; similarly, Example 2 and Comparative Example 2, and Example 3 and Comparative Example 3 are compared respectively, which shows that the frozen mung bean paste of the present invention can significantly enhance the taste of bean paste of the modulated milk. Through the diameter and number data of mung bean starch particles in Table 1 and the evaluation results of the bean paste taste of the products in Table 4, it can be obtained that after the moisture content of mung bean paste reaches 15%-25%, storing it at -75~-85℃ for 23.5-24.5h is beneficial to improving the bean paste, and the modulated milk prepared with the mung bean paste has a significant bean paste taste. Furthermore, when the moisture content of the bean paste reaches 20%, it is stored at -80℃ for 24h, and then the frozen mung bean paste filling is placed at 24℃ for 3h. After repeated freezing and thawing 3 times, the particle size of the mung bean starch particles after processing is more significantly different from that of the mung bean paste starch particles not treated under this condition (P<0.05), which is beneficial to the improvement of the performance of frozen mung bean paste, and then to the perception of starch particles by the oral cavity, so that the mung bean paste modulated milk can obtain the bean paste taste under the premise of adding a smaller amount of mung bean paste.

[0238] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A mung bean paste milk, It is characterized in that The diameter of mung bean starch particles is 1.78-2.78 mm, and the number of mung bean starch particles is 10.53-150 / mm 2 , the clarification index is 0.381-0.

614.

2. The mung bean paste formula milk according to claim 1, It is characterized in that The raw materials of the mung bean paste modulated milk include, by weight percentage, 72%-80% raw milk, 1%-6% frozen mung bean paste, 0.001%-0.3% MCC, 0.001%-0.3% monoglyceride, and the balance is water; The frozen mung bean paste is prepared by at least the following process: cooking and peeling the mung beans and then dehydrating them until the moisture content reaches 15%-25%, and then storing them at -75 to -85°C for 23.5 to 24.5 hours to obtain the frozen mung bean paste.

3. The mung bean paste formula milk according to claim 2, It is characterized in that The frozen mung bean paste is prepared by a method comprising at least the following steps: boiling and peeling mung beans, dehydrating the mung beans until the moisture content reaches 20%, and then storing the mung beans at -80°C for 24 hours to obtain the frozen mung bean paste.

4. The mung bean paste formula milk according to claim 2 or 3, It is characterized in that The raw milk includes at least one of raw cow's milk, raw goat's milk, raw camel's milk, raw donkey's milk and reconstituted milk.

5. The mung bean paste formula milk according to claim 4, It is characterized in that The raw materials of the mung bean paste modulated milk further include, in terms of mass percentage, 4%-5% sweetener, 0.001%-0.03% stabilizer, and 0.01%-0.1% pH regulator.

6. The mung bean paste formula milk according to claim 5, It is characterized in that The stabilizer includes at least one of gellan gum, MCC, and monoglyceride.

7. The mung bean paste formula milk according to claim 6, It is characterized in that The pH regulator is sodium bicarbonate.

8. A method for preparing the mung bean paste modulated milk according to any one of claims 1 to 7, It is characterized in that The following steps are involved: 1) boiling and peeling mung beans to obtain a first material; 2) dehydrating the first material until the moisture content of the first material is 15%-25% to obtain a second material; 3) storing the second material at -75 to -85°C for 23.5 to 24.5 hours to obtain frozen mung bean paste; 4) mixing the raw material system including raw milk, MCC and monoglyceride to obtain a third material; 5) adding the frozen mung bean paste to the third material and mixing, and then performing homogenization and sterilization treatments in sequence to obtain the mung bean paste modulated milk.

9. The preparation method according to claim 8, It is characterized in that Step 2) is to dehydrate the first material until the moisture content of the first material is 20% to obtain a second material; and / or, Step 3) is to store the second material at -80°C for 24 hours to obtain the frozen mung bean paste.

10. The preparation method according to claim 8 or 9, It is characterized in that The homogenization temperature is 50-60° C., and the homogenization pressure is 170-230 bar.

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