Orange milk and preparation method thereof

Abstract

The invention relates to the technical field of dairy products, in particular to orange milk and a preparation method thereof. The orange milk disclosed by the invention is prepared from the following components in parts by weight: 80 to 90 parts of raw milk, 0.05 to 0.5 part of compound vegetable juice, 0.05 to 0.5 part of citrus fiber and 5 to 15 parts of orange jam. The orange milk disclosed by the invention has the sour and sweet taste of oranges, rich nutrient substances, better color appearance, higher stability and less layering and precipitation; moreover, the raw materials of the orange milk are simple, natural raw materials are used, the use of additives is reduced, an effective solution is provided for solving the problem that the existing fruity milk has many additives or the fruity milk without a stabilizer is poor in stability, and the orange milk has a relatively good application prospect.

Description

Technical Field

[0001] The present invention relates to the technical field of dairy products, and particularly to an orange milk and a preparation method thereof. Background Art

[0002] Oranges have a sour and sweet taste, and have the effects of promoting fluid production and quenching thirst, and promoting appetite and relieving qi. Eating them after a meal can relieve greasiness, eliminate food stagnation in the body, and sober up. Moreover, oranges are very rich and comprehensive in nutrition, containing rich vitamin C, calcium, phosphorus, potassium, carotene, citric acid, hesperidin, and substances such as aldehydes, alcohols, and alkenes. It is a fruit suitable for all ages.

[0003] With the improvement of living standards and the continuous expansion of the consumption field, consumers' awareness of health has gradually increased, and the ingredient lists and nutrition labels of foods have received more attention. Products with the characteristics of "clean label" are favored by consumers. And "natural, additive-free, simple ingredients, and uncomplicated process" have become the core content of the clean label. However, at present, fruit-flavored milk still contains a large amount of additives and is difficult to meet the requirements of "clean label" products. There is currently no orange milk with few additives and the characteristics of "clean label". Summary of the Invention

[0004] The present invention provides an orange milk and a preparation method thereof.

[0005] The present invention aims to develop an orange milk with few additives and the characteristics of "clean label". During the research and development process, the present invention found that without adding additives such as stabilizers and emulsifiers, it is difficult to ensure high stability and good color of orange milk containing orange jam. When trying to solve the above problems, the present invention unexpectedly found that adding pumpkin-beet pepper composite concentrated juice can not only adjust the color of orange milk to make it more beautiful, but also assist in improving its stability.

[0006] Specifically, the present invention provides the following technical solutions:

[0007] The present invention provides an orange milk, and the orange milk comprises the following components in parts by weight: 80-90 parts of raw cow milk, 0.05-0.5 part of composite vegetable juice, 0.05-0.5 part of citrus fiber, and 5-15 parts of orange jam.

[0008] Preferably, the composite vegetable juice is pumpkin-beet pepper composite concentrated juice.

[0009] There are many types of composite vegetable juices and composite fruit juices with a color similar to that of oranges. The present invention found that compared with other composite fruit juices or composite vegetable juices, pumpkin-beet pepper composite concentrated juice can more effectively improve the stability of orange milk, and at the same time can ensure better color and taste.

[0010] Preferably, in the pumpkin - sweet pepper composite concentrated juice, the mass ratio of the pumpkin concentrated juice to the sweet pepper concentrated juice is 2 - 3:1.

[0011] Preferably, the pH of the composite vegetable juice is 6.5 - 7.2. More preferably, it is 6.7 - 7.0.

[0012] Citrus fiber is a kind of fiber derived from citrus fruits. It is a food raw material of natural origin, with water retention, viscosity, gel properties and emulsification stability. It can meet the requirements of clean label, conform to the concept of green health, and enhance the citrus flavor. Based on this, the present invention adds citrus fiber to orange milk. However, the taste of citrus fiber is poor, and without adding other emulsifying stabilizers, relying only on the function of citrus fiber, the stability of orange milk still needs to be improved. The present invention finds that homogenizing citrus fiber by ultra - high - pressure microfluidization can not only improve the taste, but also further improve the emulsification stability of orange milk. Especially, the effect of mixing citrus fiber with raw cow milk and then performing ultra - high - pressure microfluidization is better.

[0013] Preferably, the citrus fiber is the citrus fiber treated by ultra - high - pressure microfluidization.

[0014] Preferably, the pressure of the ultra - high - pressure microfluidization is 60 - 100 Mpa.

[0015] Preferably, part of the raw cow milk is mixed with the citrus fiber and then subjected to ultra - high - pressure microfluidization, and then mixed with the remaining raw materials.

[0016] The pH of the above - mentioned orange jam is 5 - 7.

[0017] Preferably, the pH of the orange jam is 5.5 - 6.5.

[0018] Controlling the pH of the orange jam within the above range is more conducive to improving the taste and stability of orange milk.

[0019] Preferably, the fruit granule content of the orange jam is 30% - 50%. More preferably, it is 30 - 40%.

[0020] The present invention finds that during the preparation of orange milk, if the fruit granule content of the orange jam is too high, agglomeration or reduction of fruit granule integrity is likely to occur. Controlling the fruit granule content within the above range can not only ensure a good taste, but also ensure the suspension, integrity and stability of the fruit granules.

[0021] In some embodiments of the present invention, an orange milk is provided, which comprises the following components in parts by weight: 80 - 90 parts of raw cow milk, 0.05 - 0.5 parts of pumpkin - sweet pepper composite concentrated juice, 0.05 - 0.5 parts of citrus fiber, 5 - 15 parts of orange jam, and 1 - 8 parts of water.

[0022] To increase the sweet taste, the orange milk described above may further contain a sweetener.

[0023] Preferably, the sweetener is one or more selected from white granulated sugar, sucrose syrup, and rock sugar syrup.

[0024] In some embodiments of the present invention, the orange milk contains the following components in parts by weight: 80-90 parts of raw cow milk, 0.05-0.5 part of compound vegetable juice, 0.05-0.5 part of citrus fiber, 5-15 parts of orange jam, 0.5-3 parts of sweetener, and 1-5 parts of water.

[0025] Preferably, the sweetener is white granulated sugar.

[0026] The present invention also provides a method for preparing the above-described orange milk, the method comprising: mixing a part of the raw cow milk with the citrus fiber and then performing ultra-high pressure microfluidization homogenization to obtain a first mixed raw material;

[0027] Mixing the remaining raw cow milk and the raw materials other than citrus fiber, raw cow milk, and orange jam, and then performing homogenization to obtain a second mixed raw material;

[0028] Mixing the first mixed raw material and the second mixed raw material, then performing homogenization and filtration, and then performing sterilization;

[0029] Mixing the sterilized mixed raw material with the orange jam.

[0030] The present invention discovers that using ultra-high pressure microfluidization homogenization to process citrus fiber can not only improve the taste, but also further improve the emulsion stability of orange milk. In particular, the effect of mixing citrus fiber with raw cow milk and performing ultra-high pressure microfluidization homogenization is better.

[0031] Preferably, the pressure of the ultra-high pressure microfluidization homogenization is 60-100 Mpa.

[0032] Preferably, during the preparation of the second mixed raw material and after mixing the first mixed raw material and the second mixed raw material, the homogenization is carried out under the condition of 20-30 Mpa.

[0033] Preferably, the sterilization is carried out at 129±2°C for 2-4 s.

[0034] Preferably, the mixing is carried out under stirring conditions, and the stirring conditions are: 50-75°C, 3000 r / min-8500 r / min, 10-15 min.

[0035] Preferably, the part of the raw cow milk accounts for 30%-70% of the total mass of the raw cow milk.

[0036] Preferably, the raw materials other than citrus fiber, fresh milk, and orange jam include compound vegetable juice, sweetener, and water.

[0037] Preferably, the mixing of the sterilized mixed raw materials and orange jam is carried out under aseptic conditions.

[0038] In some embodiments of the present invention, the preparation method of the orange milk includes the following steps:

[0039] (1) Mixing materials: Weigh 30%-70% of the total mass of fresh milk and mix it with citrus fiber and stir evenly. The stirring conditions are: 50-75°C, 10-15 min, 3000 r / min - 8500 r / min;

[0040] (2) Homogenization: Carry out ultra-high pressure micro-jet homogenization on the mixed raw materials in step (1). The homogenization pressure is 60-100 Mpa to obtain the first mixed raw material;

[0041] (3) Mixing materials: Mix the remaining fresh milk and the raw materials other than citrus fiber, fresh milk, and orange jam and stir evenly. The stirring conditions are: 50-75°C, 10-15 min, 3000 r / min - 8500 r / min, and then carry out homogenization under the condition of 20-30 Mpa to obtain the second mixed raw material;

[0042] (4) Mixing: Mix the first mixed raw material and the second mixed raw material and stir evenly. The stirring conditions are: 50-75°C, 5-10 min, 3000 r / min - 8500 r / min;

[0043] (5) Homogenization: Carry out homogenization on the mixed raw materials obtained in step (4) under the condition of 20-30 Mpa, and then carry out filtration;

[0044] (6) Sterilization: Carry out high-temperature sterilization on the filtered mixed raw materials. The sterilization conditions are: 129±2°C, 2-4 s. After sterilization, cool to 4-6°C;

[0045] (7) Mixing materials: Add orange jam in a sterile environment to obtain the product.

[0046] The beneficial effects of the present invention at least include: The orange milk of the present invention has the sour and sweet taste of oranges and rich nutrients, has a good color appearance, and at the same time has high stability, with less layering and precipitation; moreover, the raw materials of this orange milk are simple, using natural raw materials, reducing the use of additives, and can better meet the requirements of "clean label" products, providing an effective solution to the problems such as a large number of additives in fruit-flavored milk or poor stability due to the lack of stabilizers, and has good application prospects. Description of the Drawings

[0047] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following will briefly introduce the attached drawings required for use in the description of the embodiments or the prior art. Obviously, the attached drawings in the following description are some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other attached drawings can also be obtained based on these attached drawings.

[0048] Figure 1 It is a comparative diagram of the kinetic stability trends of orange milk in each example and comparative example in Experimental Example 2 of the present invention.

[0049] Figure 2 It is an overall comparative diagram of the kinetic stability of orange milk in each example and comparative example in Experimental Example 2 of the present invention.

[0050] Figure 3 It is a backscattered light reference diagram of the orange milk in Example 1 of Experimental Example 2 of the present invention.

[0051] Figure 4 It is a backscattered light reference diagram of the orange milk in Example 2 of Experimental Example 2 of the present invention.

[0052] Figure 5 It is a backscattered light reference diagram of the orange milk in Example 3 of Experimental Example 2 of the present invention.

[0053] Figure 6 It is a backscattered light reference diagram of the orange milk in Comparative Example 1 of Experimental Example 2 of the present invention.

[0054] Figure 7 It is a backscattered light reference diagram of the orange milk in Comparative Example 2 of Experimental Example 2 of the present invention.

[0055] Figure 8 It is a backscattered light reference diagram of the orange milk in Comparative Example 3 of Experimental Example 2 of the present invention.

[0056] Figure 9 It is a backscattered light reference diagram of the orange milk in Comparative Example 4 of Experimental Example 2 of the present invention. Specific Embodiments

[0057] To make the objectives, technical solutions, and advantages of the present invention clearer, the following will clearly and completely describe the technical solutions in the present invention in conjunction with the attached drawings in the present invention. Obviously, the described embodiments are some, rather than all, of the embodiments of the present invention. Based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention.

[0058] Example 1

[0059] This embodiment provides an orange milk, which contains the following components (mass percentage): raw milk 80%, citrus fiber 0.05%, pumpkin - sweet pepper compound concentrated juice 0.05%, granulated sugar 3%, orange jam 15%, water 1.9%.

[0060] Among them, in the pumpkin - sweet pepper compound concentrated juice, the mass ratio of pumpkin concentrated juice to sweet pepper concentrated juice is 2.5:1; the pH of the pumpkin - sweet pepper compound concentrated juice is 6.7.

[0061] The pH of the orange jam is 6.5, and the fruit granule content is 35%.

[0062] This embodiment also provides a preparation method of the above - mentioned orange milk, including the following steps:

[0063] (1) Mixing materials: Weigh 62.5% of the total mass of raw milk and mix it with citrus fiber and stir evenly. The stirring conditions are: 50 °C, 10 min, 3000 r / min;

[0064] (2) Homogenization: Perform ultra - high - pressure micro - jet homogenization on the mixed raw materials in step (1). The homogenization pressure is 60 Mpa to obtain the first mixed raw materials;

[0065] (3) Mixing materials: Mix the remaining raw milk, pumpkin - sweet pepper compound concentrated juice, granulated sugar and water and stir evenly. The stirring conditions are: 75 °C, 10 min, 4500 r / min, and then perform homogenization under the condition of 20 Mpa to obtain the second mixed raw materials;

[0066] (4) Mixing: Mix the first mixed raw materials and the second mixed raw materials and stir evenly. The stirring conditions are: 75 °C, 10 min, 3000 r / min;

[0067] (5) Homogenization: Perform homogenization on the mixed raw materials obtained in step (4) under the condition of 20 Mpa, and then perform filtration;

[0068] (6) Sterilization: Perform high - temperature sterilization on the filtered mixed raw materials. The sterilization conditions are: 127 °C, 2 s. After sterilization, cool to 4 °C;

[0069] (7) Mixing materials: Add orange jam in a sterile environment, and that's it.

[0070] Example 2

[0071] This embodiment provides an orange milk, which contains the following components (mass percentage): raw milk 85%, citrus fiber 0.5%, pumpkin - sweet pepper compound concentrated juice 0.5%, granulated sugar 2.5%, orange jam 10%, water 1.5%.

[0072] Among them, in the pumpkin - sweet pepper composite concentrated juice, the mass ratio of pumpkin concentrated juice to sweet pepper concentrated juice is 2:1; the pH of the pumpkin - sweet pepper composite concentrated juice is 7.0.

[0073] The pH of the orange jam is 6.0, and the fruit granule content is 40%.

[0074] This embodiment also provides a method for preparing the above - mentioned orange milk, which includes the following steps:

[0075] (1) Mixing materials: Weigh 35.3% of the total mass of raw milk and mix it with citrus fiber and stir evenly. The stirring conditions are: 65°C, 15 min, 5000 r / min;

[0076] (2) Homogenization: Perform ultra - high pressure micro - jet homogenization on the mixed raw materials in step (1). The homogenization pressure is 80 Mpa to obtain the first mixed raw materials;

[0077] (3) Mixing materials: Mix the remaining raw milk, pumpkin - sweet pepper composite concentrated juice, granulated sugar and water and stir evenly. The stirring conditions are: 65°C, 10 min, 8500 r / min, and then perform homogenization under the condition of 24 Mpa to obtain the second mixed raw materials;

[0078] (4) Mixing: Mix the first mixed raw materials and the second mixed raw materials and stir evenly. The stirring conditions are: 60°C, 15 min, 8500 r / min;

[0079] (5) Homogenization: Perform homogenization on the mixed raw materials obtained in step (4) under the condition of 25 Mpa, and then perform filtration;

[0080] (6) Sterilization: Perform high - temperature sterilization on the filtered mixed raw materials. The sterilization conditions are: 129°C, 3 s. After sterilization, cool to 5°C;

[0081] (7) Mixing materials: Add orange jam in a sterile environment, and then it is obtained.

[0082] Example 3

[0083] This embodiment provides an orange milk, which contains the following components (mass percentage): 90% of raw milk, 0.25% of citrus fiber, 0.25% of pumpkin - sweet pepper composite concentrated juice, 0.5% of granulated sugar, 5% of orange jam, and 4% of water.

[0084] Among them, in the pumpkin - sweet pepper composite concentrated juice, the mass ratio of pumpkin concentrated juice to sweet pepper concentrated juice is 3:1; the pH of the pumpkin - sweet pepper composite concentrated juice is 6.7.

[0085] The pH of the orange jam is 5.5, and the fruit granule content is 30%.

[0086] This embodiment also provides the preparation method of the above orange milk, including the following steps:

[0087] (1) Mixing materials: Weigh raw milk accounting for 44.4% of the total mass of raw milk and mix it with citrus fiber evenly by stirring. The stirring conditions are: 75°C, 10 min, 8500 r / min;

[0088] (2) Homogenization: Perform ultra-high pressure microjet homogenization on the mixed raw materials in step (1). The homogenization pressure is 100 Mpa to obtain the first mixed raw materials;

[0089] (3) Mixing materials: Mix the remaining raw milk, pumpkin-beet pepper composite concentrated juice, granulated sugar and water and stir evenly. The stirring conditions are: 50°C, 10 min, 3000 r / min, and then perform homogenization under the condition of 26 Mpa to obtain the second mixed raw materials;

[0090] (4) Mixing: Mix the first mixed raw materials and the second mixed raw materials and stir evenly. The stirring conditions are: 50°C, 10 min, 5000 r / min;

[0091] (5) Homogenization: Perform homogenization on the mixed raw materials obtained in step (4) under the condition of 30 Mpa, and then perform filtration;

[0092] (6) Sterilization: Perform high-temperature sterilization on the filtered mixed raw materials. The sterilization conditions are: 130°C, 4 s. After sterilization, cool to 6°C;

[0093] (7) Mixing materials: Add orange jam in a sterile environment to obtain the product.

[0094] Comparative Example 1

[0095] This comparative example provides an orange milk, which is only different from the orange milk in Example 1 in that the ultra-high pressure microjet homogenization in step (2) of the preparation method is adjusted to ordinary homogenization, and the homogenization pressure is 25 Mpa.

[0096] Comparative Example 2

[0097] This comparative example provides an orange milk, which is only different from the orange milk in Example 1 in that the pumpkin-beet pepper composite concentrated juice is removed and the remaining amount is made up with water.

[0098] Comparative Example 3

[0099] This comparative example provides an orange milk, which is only different from the orange milk in Example 1 in that the dosage of citrus fiber is adjusted to 0.02%, and the difference in dosage is made up with water.

[0100] Comparative Example 4

[0101] This comparative example provides an orange milk, which is only different from the orange milk of Example 1 in that the pumpkin-beet pepper composite concentrated juice is replaced by the carrot-apple composite concentrated juice.

[0102] Experimental Example 1 Determination of the Chromaticity Value of Orange Milk

[0103] The chromaticity values of the orange milk of each example and comparative example were measured, and the specific methods and results are as follows:

[0104] b: Represents yellow and blue, with positive and negative values. +b represents yellowish, and -b represents bluish. Using the chromaticity value b 23.40 of the standard product made from pigments as the standard sample, the orange milk prepared in each example and comparative example was subjected to chromaticity value testing. Each sample was taken 15 mL and placed in a measuring dish, shaken well, and its chromaticity value b was measured separately using a color difference meter. The b-value loss rate was calculated, and the calculation formula is as follows, so as to determine the color difference of the orange milk in each example and comparative example.

[0105] X = (b1 - b2) / b1;

[0106] X: b-value loss rate;

[0107] b1: Chromaticity value of the standard product made from pigments;

[0108] b2: Chromaticity value of the orange milk in the comparative example and example.

[0109] The results are shown in Table 1.

[0110] Table 1

[0111] Group b value b value loss rate Example 1 20.02 0.14 Example 2 20.38 0.13 Example 3 20.25 0.13 Comparative Example 1 20.37 0.13 Comparative Example 2 11.57 0.50 Comparative Example 3 20.00 0.15 Comparative Example 4 20.29 0.12

[0112] Experimental Example 2 Determination of the Stability of Orange Milk

[0113] A stability analyzer was used to measure the stability of the orange milk in each example and comparative example. The stability analyzer uses near-infrared light as the light source and has a transmission light detector and a backscattered light detector. The light source, transmission light detector, and backscattered light detector form a measurement probe. The measurement probe measures once every 40 μm from the bottom to the top of the sample cell, and a measurement from the bottom to the top of the sample cell is called a scan. As time changes, due to the instability of the sample, both the transmission light and the backscattered light will change, indicating that the particle size and / or concentration of the sample particles have changed.

[0114] The specific method is as follows:

[0115] (1) Put the sample into a 20 mL measuring cell;

[0116] (2) Place the sample cell into the stability analyzer (Tower) for measurement. The measurement parameters are as follows: the temperature is room temperature, the scanning parameter is to scan once every 1 hour for a total of 24 hours.

[0117] The comparison results of the kinetic stability trends of the orange milk in each example and comparative example are as Figure 1 shown, and the overall comparison results of the kinetic stability are as Figure 2 shown. The backscattered light reference diagrams of the orange milk in Examples 1-3 and Comparative Examples 1-4 are respectively as Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 8 and Figure 9 shown. The results show that the stability of the orange milk in Examples 1-3 is significantly higher than that of the orange milk in Comparative Examples 1-4.

[0118] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present invention and are not intended to limit them; although the present invention has been described in detail with reference to the foregoing examples, those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing examples, or perform equivalent replacements on some of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An orange milk, characterized in that, The orange milk contains the following components in parts by weight: 80-90 parts of raw milk, 0.05-0.5 part of compound vegetable juice, 0.05-0.5 part of citrus fiber, and 5-15 parts of orange jam.

2. The orange milk according to claim 1, characterized in that, The compound vegetable juice is pumpkin-beet pepper compound concentrated juice.

3. The orange milk according to claim 2, characterized in that, In the pumpkin-beet pepper compound concentrated juice, the mass ratio of pumpkin concentrated juice to beet pepper concentrated juice is 2-3:

1.

4. The orange milk according to any one of claims 1 to 3, characterized in that, The pH of the compound vegetable juice is 6.5-7.

2.

5. The orange milk according to any one of claims 1 to 4, characterized in that, The pH of the orange jam is 5-7; Preferably, the fruit granule content of the orange jam is 30%-50%.

6. The orange milk according to any one of claims 1 to 5, characterized in that, The orange milk further contains a sweetener; Preferably, the sweetener is one or more selected from white granulated sugar, sucrose syrup, and rock sugar syrup.

7. The orange milk according to any one of claims 1 to 6, characterized in that, The orange milk contains the following components in parts by weight: 80-90 parts of raw milk, 0.05-0.5 part of compound vegetable juice, 0.05-0.5 part of citrus fiber, 5-15 parts of orange jam, 0.5-3 parts of sweetener, and 1-5 parts of water; Preferably, the sweetener is white granulated sugar.

8. The preparation method of the orange milk according to any one of claims 1 to 7, characterized in that, The method includes: mixing a part of the raw milk with the citrus fiber and then performing ultra-high pressure microfluidic homogenization to obtain a first mixed raw material; mixing the remaining raw milk and the raw materials other than citrus fiber, raw milk, and orange jam and then performing homogenization to obtain a second mixed raw material; mixing the first mixed raw material and the second mixed raw material, then performing homogenization and filtration, and then performing sterilization; mixing the sterilized mixed raw material with the orange jam.

9. The method according to claim 8, wherein The pressure of the ultra-high pressure microfluidic homogenization is 60-100 Mpa.

10. The method according to claim 8 or 9, characterized in that, During the preparation of the second mixed raw material and after the first mixed raw material and the second mixed raw material are mixed, the homogenization is carried out under the condition of 20-30 Mpa; and / or, the sterilization is carried out at 129±2°C for 2-4 s; and / or, the mixing is carried out under stirring conditions, and the stirring conditions are: 50-75°C, 3000 r / min-8500 r / min, 10-15 min.

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