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Liquid milk product added with tartary buckwheat and naked oats flour and preparation method thereof

A technology of tartary buckwheat flour and buckwheat flour, applied in dairy products, milk preparations, applications, etc., can solve problems such as inability to form flavor, difficulty in coordinating milk flavor, lack of nutrients, etc., to achieve no water analysis, full and lubricated taste , the effect of good stability

Active Publication Date: 2011-06-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reasons are as follows: (1) If only simple process is used to make tartary buckwheat flour and naked oat flour, a large amount of nutrients will be lost during the production process, and good flavor cannot be formed; (2) tartary buckwheat flour and naked oat flour have Their unique flavors are simply added, and it is difficult to coordinate with the flavor of milk; (3) How to ensure the stability of dairy products after adding tartary buckwheat flour and naked oat flour to milk, so that water and fat do not occur during the shelf life Floating and still maintain a good taste and flavor, etc.

Method used

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  • Liquid milk product added with tartary buckwheat and naked oats flour and preparation method thereof
  • Liquid milk product added with tartary buckwheat and naked oats flour and preparation method thereof
  • Liquid milk product added with tartary buckwheat and naked oats flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1, contain the milk drink of tartary buckwheat flour, buckwheat flour (formula is calculated in 1 ton)

[0046] Milk: 350.0 kg;

[0047] White sugar: 40.0 kg;

[0048] Tartary buckwheat flour: 160.0 kg;

[0049] Oat flour: 40.0 kg;

[0050] Monostearate: 6.5 kg;

[0051] Sucrose fatty acid ester: 2.5 kg;

[0052] Guar gum: 1.0 kg;

[0053] Xanthan gum: 1.0 kg;

[0054] Gellan gum: 0.5 kg;

[0055] Gum Arabic: 3.5 kg;

[0056] Purified water up to: 1000 kg.

[0057] Raw material standard:

[0058] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5% (this index and standard are the national standards and industry standards for milk well known in the art).

[0059] White granulated sugar: in line with the national first-class standard.

[0060] Pure water meets national standards.

[0061] making process:

[0062] 1) Dissolve tartary buckwheat flour and buckwheat flour with a certain amount of ingredient water, heat to about 95°C, and cont...

Embodiment 2

[0073] Embodiment 2, the milk beverage containing tartary buckwheat flour and buckwheat flour (the formula is calculated in 1 ton)

[0074] Milk: 500.0 kg;

[0075] White sugar: 40.0 kg;

[0076] Tartary buckwheat flour: 120.0 kg;

[0077] Oat flour: 30.0 kg;

[0078] Monostearate: 3.5 kg;

[0079] Sucrose fatty acid ester: 1.5 kg;

[0080] Guar gum: 1.0 kg;

[0081] Xanthan gum: 1.0 kg;

[0082] Gellan gum: 0.8 kg;

[0083] Gum Arabic: 2.5 kg;

[0084] Purified water up to: 1000 kg.

[0085] Raw material standard:

[0086] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5% (this index and standard are the national standards and industry standards for milk well known in the art).

[0087] White granulated sugar: in line with the national first-class standard.

[0088] Pure water meets national standards.

[0089] The preparation process is the same as in Example 1.

[0090] The protein content of the milk drink containing tartary buckwheat flour and nak...

Embodiment 3

[0091] Embodiment 3, the seasoning milk containing tartary buckwheat flour, buckwheat flour (formula is calculated in 1 ton)

[0092] Milk: 800.0 kg;

[0093] White sugar: 40.0 kg;

[0094] Tartary buckwheat flour: 40.0 kg;

[0095] Oat flour: 10.0 kg;

[0096] Monostearate: 2.5 kg;

[0097] Sucrose fatty acid ester: 1.5 kg;

[0098] Guar gum: 1.0 kg;

[0099] Xanthan gum: 1.0 kg;

[0100] Gellan gum: 0.5 kg;

[0101] Gum Arabic: 1.5 kg;

[0102] Purified water up to: 1000 kg.

[0103] Raw material standard:

[0104] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5% (this index and standard are the national standards and industry standards for milk well known in the art).

[0105] White granulated sugar: in line with the national first-class standard.

[0106] Pure water meets national standards.

[0107] The preparation process is the same as in Example 1.

[0108] The protein content of the flavored milk containing tartary buckwheat flour and naked o...

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Abstract

The invention relates to the field of dairy processing, in particular to a liquid milk product added with tartary buckwheat and naked oats flour and a preparation method thereof. The liquid milk product added with the tartary buckwheat and the naked oats flour comprises the following raw materials in the terms of 100 weight parts: 30 to 80 parts of milk, 0.6 to 1.5 parts of stabilizer and 5 to 20parts of the tartary buckwheat and the naked oats flour, wherein the stabilizer comprises a thickening agent and an emulsifier; and the addition ratio of the tartary buckwheat to the naked oats flouris 4:1. The liquid milk product containing the tartary buckwheat and the naked oats flour, provided by the invention, contains the milk, the tartary buckwheat and the naked oats flour with specific proportion, so that the nutrients of the milk, the tartary buckwheat and the naked oats flour are effectively combined. Moreover, consumers can feel the special flavor by taste when drinking, and henceare given with genuine and pleasant feeling.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a liquid dairy product added with tartary buckwheat flour and naked oat flour and a preparation method thereof. Background technique [0002] Tartary buckwheat is one of the traditional small miscellaneous grains in my country. It is mainly distributed in the mountainous areas of southwest China, Yunnan-Guizhou Plateau, Shaanxi, Shanxi and other places. It has the characteristics of drought resistance, cold resistance, acid resistance, barren resistance, strong adaptability and short growth period. The protein content of tartary buckwheat is relatively high, generally about 10%, which is significantly higher than that of rice, wheat, corn and sorghum; its protein composition is different from that of general food crops, mainly composed of glutenin, water-soluble albumin and salt-soluble globulin , rich in arginine, lysine, tryptophan, and histidine, and has good complement...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
Inventor 马国文巴根纳赵六永刘华孙远征周名桥
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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