Liquid dairy product containing red jujube particles and production method thereof

Abstract

The invention provides a liquid dairy product containing red jujube particles and a production method thereof. The total weight of a liquid dairy product is used as a reference, and raw materials comprise 1-10 percent of red jujube particles. The product adds product variety of the liquid dairy product, and the addition of the red jujube particles realizes the combination of vitamins, minerals and special activated contents in red jujubes with milk protein so that the nutritive value of the product is more reasonable and balanced. Moreover, the invention can realize the favorable stability of the product during the shelf life by the reasonable prescription and the suitable technology.

Description

technical field [0001] The invention relates to a liquid dairy product and a production method thereof, in particular to a liquid dairy product containing jujube particles, especially flavored milk and milk beverage and a production method thereof. Background technique [0002] Milk is rich in nutrition, easy to digest and absorb, and is the closest to perfect food. Liquid dairy products with milk as the main raw material, such as milk drinks, flavored milk, nutritionally fortified milk, etc., have become an important part of people's daily diet due to their rich nutrition and variety. [0003] Jujube, also known as jujube, is the ripe fruit of the jujube tree of the family Rhamnaceae (Rhamnaceae) and is rich in carbohydrates, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin P and alkaloids, Flavonoids also contain iron, calcium, selenium, manganese and other trace elements and more than a dozen amino acids, which have extremely high nutritional value and medicinal fun...

AI Technical Summary

Problems solved by technology

[0012] However, in the above-mentioned flavored milk or milk drink containing jujube nutrients, the nutrition of jujube exists in the form of fully dissolving and dispersing in the milk. It is imperceptible; and the process of processing natural jujube fruit into jujube juice (or jujube extract) or jujube powder inevitably loses some nutrients

In addition, most jujubes are weakly acidic after being made into jujube juice, and its pH value is generally between 4.5 and 6.5, which is near the isoelectric point of protein in milk (for example, the pI of casein is 4.6), so it is easy to make protein Polymerization produces precipitation, and jujube contains a lot of pectin, which will also have a certain impact on product quality stability

Jujube flavored milk or milk beverage products currently on the market are prone to precipitation and stratification, poor product stability, and short shelf life

[0013] Generally speaking, the flavored milk or milk beverage products containing jujube nutrients currently on the market have a single taste and flavor, and there is no major improvement in terms of taste, flavor, and in-depth nutrition, and cannot satisfy consumers' growing demand for product forms. Demands, such as requirements for product taste and chewing, as well as requirements for natural, green and nutritional requirements

[0014] Due to the particularity of jujube raw materials and various other reasons, there is no product on the market that adds jujube granules that can provide a chewy taste to liquid dairy products, and there are no related technical reports

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